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Stabilizer blend
| Details |
Inventors: Osborne, John Thomas;
Assignee: General Mills Chemicals, Inc. (Minneapolis, MN)
Primary Examiner: Hunter; Jeanette M.
Assistant Examiner:
Attorney, Agent or Firm: Enockson; G. O., Span; P. J., Tweedy; Elizabeth
Stabilizer component for ice cream, ice milk, sherbet and like products. |
|
DETAILED DESCRIPTION The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows: 1.
An ice cream composition which is stabilized and uncurdled which comprises a stabilizing component consisting essentially of xanthomonas gum and guar gum.
2.
The composition of claim 1 wherein the stabilizer component consists essentially of about 1% to 10% xanthomonas gum by weight of the total stabilizer component and about 99% to 90% guar gum by weight of the total stabilizer component.
3.
The composition of claim 2 wherein the stabilizer component is present in the composition in an amount of about 0.
10% to 3.
0% by weight of the total composition.
4.
The composition of claim 3 wherein said composition comprises about 1% to 16% fat, about 6% to 20% non-fat milk solids, about 8% to 18% sugar and about 35% to 85% water all by weight of the total composition.
5.
An ice cream composition comprising about 4% to 16% butterfat, about 6% to 14% non-fat milk solids, about 8% to 18% sugar, about 35% to 45% water and about 0.
10% to 0.
30% stabilizer component, all by weight of the ice cream composition, said stabilizer component consisting essentially of about 2% to 8% xanthomonas gum and about 98% to 92% guar gum both by weight of the total stabilizer component.
Description:
FIELD OF THE INVENTION This invention relates to an improvement in the formulation of ice cream, ice milk, sherbet and like products.
More particularly, this invention relates to ice cream, ice milk, sherbet and equivalent compositions containing a stabilizer component consisting essentially of guar gum and xanthomonas gum.
BACKGROUND OF THE INVENTION Ice cream, ice milk, sherbet compositions and like compositions basically contain milk solids, fat, sugar and water in varying amounts.
The fat and water form an emulsion in which the non-fat milk solids and sugar are distributed in colloidal form or dissolved.
At the present time, the accepted identification of ice cream, ice milk and sherbet indicates compositions containing butterfat
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Molecular Biology 
