A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

A non-dairy food product having the texture and eating characteristics of soft-serve ice cream is prepared from a composition of matter comprising a sweetener, hydrolyzed starch conversion products, microcrystalline cellulose, hydrogenated shortening, caseinate and water. The product, as well as other food products, can be dispensed from a self-refrigerating dispenser containing a refrigerant under pressure surrounding a flexible product bag. Actuation of control means on the dispenser permits a...

The disclosure embraces an apparatus for forming frozen confections in which movable molds are conveyed through filling, freezing, stick inserting and extraction stations, the apparatus including opened topped molds arranged in transverse rows on a conveyor system, and compartments containing liquid confection compositions connected with delivery tubes arranged to deliver metered amounts of liquid compositions simultaneously into the molds of a transverse row wherein liquid compositions of diffe...

Ethylene oxide adducts of partial esters of sorbitan and mixed saturated and unsaturated long chain fatty acid and of mixed partial esters of sorbitan and saturated long chain fatty acid and of sorbitan and unsaturated long chain fatty acid are provided as surfactant materials useful, for example, in the preparation of frozen confections.

To thaw and cook frozen food the food is placed on a supporting baffle in a container in which it is completely immersed in water or other cooking liquid and the liquid is caused to circulate rapidly through all parts of the food for uniform heating at an accelerated rate of heat exchange. Rapidity of circulation is achieved by heating the water in one part of a closed circuit and directing it by baffles.

A method and apparatus for extremely rapid freezing and the product it produces. Thin layers of product are frozen and subcooled on a flexible strip in consecutive layers. The product is then removed from the strip and processed.

A frozen fudge drink is provided by first blending a plurality of fudge pieces with a relatively small predetermined amount of water to provide an intermediate product that has no significant fudge particles. The liquid-like intermediate product is then blended with a plurality of pieces of ice. The duration of the blending is sufficient to eliminate all large ice pieces and provide a relatively smooth and flowable iced frozen fudge drink having grains of ice. In the first blending step, there m...

The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.

A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected from the group consisting of erythritol, xylitol, sorbitol, and mannitol. The frozen confection may also include inulin.

A uniformly premixed sealant is provided as a frozen preform that upon warming cures in the preform shape. The storage of the preformed sealant formulation under cold conditions arrests the activity of cure catalysts and accelerators mixed therethrough. A release film is provided to avoid contact with the preformed sealant during application to a substrate. The preformed sealant is particularly well suited for use in aerospace applications.