An aerated frozen ice cream comprising a mixture of ingredients suitable for frozen aerated ice cream and at least one emulsifier for facilitating formation and stabilization of fat alpha crystals, the ice cream having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals, a smooth texture, and heat shock resistant.

The use of free-radically polymerized, UV-crosslinkable polymers which consist to the extent of at least 50% by weight of C.sub.2 to C.sub.18 alkyl(meth)acrylates as adhesives for the bonding of carriers coated with the polymer on substrates, wherein from 0.1 to 30% by weight of the monomers of which said polymer is composed are monomers A without carboxylic acid or carboxylic anhydride groups and with a water solubility of more than 5 g of monomers per liter of water and said substrates are moi...

Anti-freeze protein comprising at least 40% of the amino acids serine, threonine and asparigine and having at least 80% of sequence identity with the amino acid sequence of SEQ ID NO:1 as well as modified forms thereof.

The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy an...

A sealant, method for making the sealant, and method for applying the sealant includes a preformed at least partially hardened first quantity of sealant and a preformed at least partially unhardened second quantity of sealant. The first quantity of sealant is formed into a concave shell with an internal cavity. The second quantity of sealant is positioned within the internal cavity of the shell. The second quantity of sealant is maintained at a temperature sufficiently below the hardening temper...

A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 180.degree. F. The pasteurization causes the stabilizer component, in concert with the calcium component, to cause hydrophilic thickening. The product is packaged in a flexible pouch and is immediately consumable by a consumer after removal from ...

A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved r...

The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides a pre-mix for the preparation of the ice confection.

A frozen food appliance for making and dispensing frozen food products comprising a base, a removable container adapted to be chilled in a conventional freezer and then replaced into the base, a dispensing nozzle and associated control lever, an automatic scraper, auger and paddle for delivering frozen food product from the container and out of the dispensing spout, and a toppings dispenser for automatically delivering toppings to the frozen food product while or after the frozen food product is...

A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.