An aerated mixture of unflavored ice cream, yogurt or other food base mix is applied to one end of the interior of an elongated freezing chamber and is advanced along the chamber by a rotating screw or auger. As the mix is advanced within the chamber, it is cooled and worked to form a semi-solid product. Prior to discharge from the remote end of the chamber, flavor is injected and mixed into the product. The free volume in the system from chamber inlet to the discharge point is carefully limited...

The present invention relates to a beverage composition which remains substantially liquid at freezer temperatures as low as at least 0.degree. F. (about -18.degree. C.). These beverages, which can optionally contain alcohol, contain, as an ice crystal formation inhibitor, either glycerol or propylene glycol, generally from about 6 to about 20 percent of said composition on a volume basis, and usually from about 10 to about 15 percent of said composition. These beverages, when placed in a freeze...

A frozen hamburger patty separator for separating a single hamburger patty from a frozen hamburger block including a U-shaped holding member having a bottom wall connected to front and rear walls for holding a frozen hamburger block in place. A U-shaped handle support component is connected to the holding member, and a blade support component is pivotally mounted on the handle support component. A separator blade is connected to the blade support component and is less than 2 inches from the pivo...

A machine for preparing and delivering frozen beverages, such as water-ices, comprises a tank (12) for holding and refrigerating the beverage, in which there is an evaporator (16) of a refrigerating circuit and a mixing propeller (18) the rotation axis (19) of which is magnetically coupled, through a tank wall (28), with the rotation axis of an electric reduction motor (21). The magnetic coupling is formed of a first magnetic set (22) external to the tank and driven in rotation by the rotation a...

An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other artificial sweeteners may be used as an intense sweetener. The formulation provides a taste and texture qualities that are at least as preferable as conventional products sweetened with sucrose and corn syrup solids and further provides hardness, melting and overrun properties that compare favorably wi...

A holder for a frozen confection, such as an ice cream stick, or the like, which serves to hold the frozen confection in an upright position. The holder includes a trough-like upper dish which is slotted to maintain the stick of the frozen confection in an upright position, and which is shaped to catch any drips from the frozen confection as it melts. The dish fits into the open end of a cylindrical base, and it is apertured so that the collected drips from the frozen confection flow into a rese...

Improved frozen beverage dispensing apparatus includes a latch member for inhibiting operation of the dispensing apparatus when the apparatus is in a defrost cycle. The apparatus includes a container for storing a beverage under pressure in at least a partially frozen state, a normally closed dispensing valve mounted with the container and a manually operable lever for operating the dispensing valve. The dispensing valve has a longitudinal bore communicating with the interior of the container. A...

A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the bicarbonate. The dough also includes yeast in the amount necessary to impart aroma and flavor of a proofed product.

A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

A device for cheaply and quickly thawing frozen food and particularly frozen meat. A container impervious to water has a quick-release connection for connection to a pump. A second container for holding frozen food is immersed in the first container. The second container will have bores so that water will freely circulate from the first container to the second container. The pump recirculates water through both containers equalizing the water temperature in the container and more quickly thawing...