WO1992013465A1

WO1992013465A1 - Reduced fat frozen dessert

Info

Publication number: WO1992013465A1
Application number: PCT/US1992/000727
Authority: WO
Inventors: Sambasiva R. Chigurupati; David Scherpf; Robert Bost
Original assignee: Conagra, Inc.
Priority date: 1991-02-01
Filing date: 1992-01-28
Publication date: 1992-08-20
Also published as: AU1434492A

Abstract

A frozen dessert includes 1-4 % of rice starch, oat starch, or combinations thereof as a fat substitute. Preferably, the fat content is less than 2 %. The resulting product has been judged to have an excellent texture, smoothness and mouth-feel.

Description

REDUCED FAT FROZEN DESSERT

Background of the Invention

This invention relates to a reduced fat frozen dessert which utilizes rice starch, oat starch, or a combination thereof as a fat substitute.

Reduced fat frozen desserts are becoming increasingly popular. In the past, a variety of gels and gums have been used as fat substitutes in such desserts. However, a need presently exists for a reduced fat frozen dessert with an improved texture and mouth-feel that more nearly correspond to conventional, higher fat frozen desserts.

Summary of the Invention

According to this invention a frozen dessert is provided comprising 1-4 wt% of a starch selected from the group consisting of rice starch, oat starch, and mixtures thereof. Preferably, the frozen dessert comprises 0-10 wt% of an edible fat, 5-40 wt% percent of solids-non-fat, an effective amount of a sweetener, 0-40 wt% of

flavorings, and 25-80 wt% of water.

When the present invention is used in a frozen dairy dessert having sugar as a sweetener, the following components are presently preferred:

1-4 wt% of a starch selected from the group consisting of rice starch, oat starch and mixtures thereof;

0-10 wt% butter fat;

8-14 wt% milk solids-non-fat;

10-30 wt% sweetener solids;

0-40 wt% flavorings; and

25-80 wt% water.

More preferably, the milk solids-non-fat constitutes 10-14 wt% of the product and the sweetener solids are made up of 10-17 wt% cane sugar solids and 5-10 wt% corn sugar syrup solids. As used herein the term "frozen dessert" refers to desserts which are consumed in the frozen or semi- frozen state, such as ice cream, frozen yogurt, ice milk, soft serve ice cream, soft serve frozen yogurt,

novelties, and the like.

Brief Description of the Drawing

The figure is a flow diagram of a presently preferred process for making preferred embodiments of the frozen dessert of this invention.

Detailed Description of the

Presently Preferred Embodiments

The frozen desserts of this invention are based on the discovery that rice starch, oat starch, and mixtures thereof provide an unusually good fat

substitute. First, the particle sizes of these starches are unusually small. The large majority of the starch particles of both rice starch and oat starch are less than 10 microns in diameter. This small diameter

contributes to a creamy texture, an important

consideration in selecting a fat substitute.

Furthermore, both rice starch and oat starch have viscosity characteristics that make them well suited for use as a fat substitute in frozen desserts. Starch viscosity is conventionally measured using an amylograph, as described for example at pages 52 and 53 of Starch:

Chemistry and Technology (Roy L. Whistler, et al.,

Academic Press, 1984, 2nd Edition). Typically, the amylograph is used to progressively heat and then cool a starch solution as it is stirred. Viscosity is

conventionally measured in BU (Brabender Units), and typically the peak viscosity, hot paste viscosity and cold paste viscosity are measured. The set back

viscosity is defined as the difference between the peak viscosity exhibited by the starch solution and the cold paste viscosity after it has been heated to 95° C, held for a period of twenty minutes and then cooled to 50° C. Both rice and oat starch have setback

viscosities that are near zero, i.e., the peak and cold paste viscosities are nearly the same. This has been found to be advantageous in a fat substitute for a frozen dessert. When the setback viscosity is near zero, the frozen dessert has a sufficiently low viscosity during processing to allow it to be processed on conventional equipment, yet it has been found to provide an excellent texture in the finished product. In this way, possible problems associated both with high setbacks such as those exhibited by corn starch and low setbacks such as those exhibited by potato starch are avoided.

In general, it has been found that rice and oat starch may be substituted for fat in a variety of frozen desserts. The following examples illustrate a number of low fat ice creams that have been found to provide satisfactory results. It is anticipated that this invention can readily be adapted for use with soft serve ice creams, frozen yogurts and a wide variety of other frozen desserts such as ice milks, sherbets, freezer made milk shakes and ices.

The preferred embodiments described below utilize butter fat and thus qualify as dairy desserts. However, other fats such as a variety of vegetable fats may be substituted. Peanut oil, palm oil and coconut oil are believed suitable. In addition, though the examples discussed below utilize milk solids-non-fat, other non-fat solids such a soybean protein are also believed to be suitable. Also, the following examples utilize sucrose as a sweetener. Of course, the sucrose can be obtained from a variety of sources including cane, corn and beet. However, this invention is not limited to use with sucrose, and it is believed to be well suited for use with artificial sweeteners and suitable bulking agents. Of course, this invention is not restricted to use with any particular set of flavorings, and the widest variety of flavorings can be used. All of the examples described below were processed in substantially the same manner, as shown in the attached drawing. Presently preferred examples of equipment suitable for use in the process flowcharted in the drawing is set out in Table 1.

Turning now to the drawing, the first step in the illustrated process is to introduce ingredients into a blender 12, blend the ingredients for about 45 seconds until they are well mixed, and then utilize the pump 14 to move the blended ingredients into a holding tank 16. Preferably, the blender 12 is used to blend two batches. The first batch blends all of the dry ingredients except the rice starch with approximately 80 gallons of liquid sugar at 100° F. After this first batch has been pumped from the blender 12 to the holding tank 16, a second batch is prepared in the blender 12. This second batch is made up of about 70 gallons of milk at 40° F and the rice starch.

Once both batches have been pumped from the blender 12 into the holding tank 16, the remaining ingredients as described below are added to the holding tank 16. These remaining ingredients include milk, cream and skim milk at 40° F and corn syrup at 110° F. The holding tank 16 is provided with agitation, and all of the ingredients are mixed well for at least 45 seconds. At this point, the contents of the holding tank 16 are pumped via the pump 18 to a balance tank 20, which provides a constant flow of mix to a heat exchanger for preheating, homogenizing, pasteurizing, and cooling processes.

Mix from the balance tank 20 is pumped via the pump 22 to a regenerative heater 24 which raises the mix temperature from approximately 45° F to 155° F. Pump 26 pumps the mix from the regenerative heater 24 to a homogenizer 28 that homogenizes the mix, and then

conducts it to a pasteurizer 30. In the pasteurizer the mix is heated to 180°-182° F and held for 22-45 seconds (preferably 45 seconds) to pasteurize the mix. As the mix leaves the pasteurizer 30 it is directed by a flow diverter 32 in accordance with its temperature. The flow diverter 32 is equipped with temperature sensors, and if the temperature of the mix is below 180° F the mix is diverted back to the balance tank 20. Otherwise, the mix is passed through a regenerative cooler 34. The

regenerative heater 24 and the regenerative cooler 34 place the incoming mix in thermal contact with the pasteurized mix. In this way the pasteurized mix is cooled in the cooler 34, and the heat of the pasteurized mix is used to heat the incoming mix in the heater 24.

The mix then passes to a glycol cooler 36 which further cools the mix to a temperature below 45° F. At this point, the mix is transferred to a holding tank 38 which is provided with cooling coils to cool the

pasteurized mix to a temperature below about 40° F. The mix is aged in the holding tank 38 for a period of 6-10 hours. The duration of time the mix remains in the holding tank 38 is not critical within this range, and is set to facilitate processing flows.

The mix is then pumped by the pump 40 to a flavor vat 42 where the desired flavoring ingredients are added to the mix. The flavored mix is then pumped by the pump 44 to a freezer 46 where the temperature is lowered to 20° F with constant mixing using three barrels with open type dashers driven by 300 horsepower motors. In this preferred embodiment the capacity of each barrel of the freezer 46 is 60 gallons. When the product emerges from the freezer 46 it is a finished frozen dessert that is pumped through a three inch stainless steel pipe to an additive feeder 48 where condiments such as candy, nuts, and fruit are added if desired. The dessert is then conducted to a filler 50 which measures the correct amount of frozen dessert into tubular containers which are preferably placed in shrink wrap sleeves, three containers per sleeve. Two sleeves are bundled together and moved to a freezer 52 where the temperature is lowered to less than 0° F. The bundles are then stored in another freezer 54 at -20° F. for distribution.

Example 1

Tables 2a and 2b relate to a first frozen dessert made in accordance with this invention. The ingredients of Table 2a were used in the process

described above to make a frozen dessert having a density of 9.549 pounds per gallon. As shown in Table 2b, the resulting product was a white mix that was well suited for use with a variety of flavors and had a fat content of 1.9 wt%. Table 10 shows three flavors by way of example that can utilize this white mix: vanilla,

strawberry, and cookies 'n cream.

Example 2

Tables 3a and 3b relate to a second embodiment that produced a chocolate mix having a fat content of 2.0 wt%. The ingredients of Table 3a were used in the process described above to produce a frozen dessert having a density of 9.648 pounds per gallon.

The chocolate mix of Table 2a is well suited for use in connection with a variety of chocolate based flavors, as shown in two of the flavors of Table 10:

chocolate and rocky road.

Example 3

The ingredients of Table 4a were used to

produce a low fat white mix with approximately 1% fat content (Table 4b). The ingredients of Table 4a produced a frozen dessert having a density of 9.592 pounds per gallon.

The white mix of this example can be used with a variety of flavors such as the vanilla, strawberry and cookies 'n cream flavors of Table 10. Example 4

The ingredients of Table 5a were used in the process described above to produce a frozen dessert having a density of 9.655 pounds per gallon. The resulting chocolate mix had a fat content of 1.0 wt% (Table 5b), and is suitable for use with flavors such as the chocolate and rocky road flavors of Table 10.

Example 5

The ingredients of Table 6a were used in the process described above to produce a frozen dessert having a density of 9.598 pounds per gallon. The

resulting white mix had a fat content of 0.4 wt%, and can be flavored as described in Examples 1 and 3 above.

Example 6

The ingredients of Table 7a were used in the process described above to produce a frozen dessert having a density of 9.723 pounds per gallon. The

resulting chocolate mix had a fat content of 0.45 wt%, and can be flavored as described in Examples 2 and 4 above.

Example 7

The ingredients of Table 8a were used in the process described above to produce a frozen dessert having a density of 9.19 pounds/gallon. The resulting white mix had a fat content of 10 wt%, and can be

flavored as described in Examples 1 and 3 above.

Example 8

The ingredients of Table 9a were used in the process described above to produce a frozen dessert having a density of 9.275 pounds per gallon. The

resulting white mix had a fat content of 10 wt%, and can be flavored as in Examples 2 and 4 above. Summary

The frozen desserts produced by Examples 1-8 above have been found to exhibit an excellent smoothness, texture and mouth-feel. Taste tests were performed which compared the product produced by Examples 1 and 5 with commercially available low fat frozen desserts having butter fat contents of 7 wt% and 0 wt%. The results are shown in Table 11. In Table 11 products A and B

correspond to the frozen desserts of Examples 5 and 1 above, respectively, and products C and D are

commercially available prior art products having fat contents of 7 wt% and 0 wt%, respectively. In spite of the fact that products A and B utilize substantially less fat than product C, they were judged to have a

smoothness, texture, mouth-feel, fluffiness and

creaminess that was quite close to the higher fat product C. Products A and B eliminate most or all of the fat, yet as shown by Table 11, they still retain a

surprisingly good smoothness, texture, mouth-feel, fluffiness and creaminess.

Each of the foregoing examples utilizes a waxy rice starch having a particle size less than 10 microns in diameter. Oat starch has been used in Example 1 with comparable results to the rice starch described above.

Of course, it should be understood that a wide range of changes and modifications can be made to the preferred embodiments described above. This invention is believed applicable to the widest variety of frozen desserts, as described above. It is therefore intended that the foregoing detailed description be regarded as illustrative rather than limiting, and that it be

understood that it is the following claims, including all equivalents, which are intended to define the scope of this invention. TABLE 1

Reference No . Description Identification

12 Blender CREPACO APV Lenco

300 gal. high speed blender

14 Pump CHERRY BURRELL

(7 HP)

16 Holding Tank CREPACO 600 gal.

holding tank

18 Pump CHERRY BURRELL

(3.5 HP)

20 , 24 , 28 , 32 , 34 , Plate Heat CREPACO R51 HTST36 Exchanger (20,000 #/hr)

22 Pump CHERRY BURRELL

(7 HP)

26 Pump CHERRY BURRELL

(7 HP)

30 Homogenizer CREPACO APV GAULIN single stage homogenizer

(MICRO-GAT plates, 1000 psi, 20,000 #/hr)

38 Holding Tank CHERRY BURRELL 3000 gal. holding tank

40 Pump CHERRY BURRELL

(2 HP)

42 Flavor Vat CREPACO 300 gal.

vat

44 Pump CHERRY BURRELL

(2 HP)

46 Freezer CREPACO Model W312

(1800 gal/hr)

48 Fruit Feeder CREPACO Model 430

50 Filler ANDERSON Model 456 52 Freezer TRI-TRAY

(4000 gal/hr) TABLE 2a

WHITE MIX (2 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

CREAM 37.5 BUTTER FAT 5% WELLS' DAIRY 104

SOLIDS-NON-FAT

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 2153

8.2% SOLIDS -NON- FAT

NON FAT DRY GRADE B POWDER MID AMERICA DAIRY 1 MILK

DRY PORE CRYSTAL NORTH CENTRAL SUGAR 1035

LIQUID SUGAR SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a 66.5% RENVILLE, MN

BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 56

PRODUCERS

18 STABILIZER SSD 5033 GRINDSTED

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 1758 MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 100

TOTAL 5730

TABLE 2b

FORMULATION OF WHITE MIX OF TABLE 2a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 1.90 0 - 10

SOLIDS-NON-FAT 13.00 8 - 14

CANE SUGAR SOLIDS 12.50 10 - 17

SUGAR CORN SYRUP SOLIDS 7.32 5 - 10

STABILIZER SOLIDS 0.30 1 - 5

RICE STARCH 1.75 1 - 4

36.77 wt% SOLIDS

63.23 wt% WATER TABLE 3a

CHOCOLATE MIX (2. .0 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 2330

8.2% SOLIDS-NON-FAT

LIQUID SUGAR DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1307

SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a RENVILLE, MN

66.5% BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN PRODUCERS 468

STABILIZER SSD 5033 GRINDSTED 19

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 1381

MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 101

CHOCREAM COCOA CHOCREAM COCOA AMBROSIA 122

ROTTERDAM COCOA ROTTERDAM COCOA AMBROSIA 61

TOTAL 5789

TABLE 3b

FORMULATION OF CHOCOLATE MIX OF TABLE 3a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 1.35 0 - 10

SOLIDS-NON-FAT 11.50 8 - 14

CANE SUGAR SOLIDS 15.00 10 - 17

SUGAR CORN SYRUP SOLIDS 6.42 5 - 10

STABILIZER SOLIDS 0.30 .1 - .5

RICE STARCH 1.75 1 - 4

CHOCREAM COCOA^* 2.00 1.80 - 2.20

ROTTERDAM COCOA^* 1.00 0.95 - 1.05

39.32 wt% SOLIDS

60.68 wt% WATER

*COCOA contributes 0.64 wt% of vegetable fats TABLE 4a

WHITE MIX (1 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

WATER 779

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 1423

8.2% SOLIDS-NON-FAT

LIQUID SUGAR DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1038.8

SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a 66.5% RENVILLE, MN

BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 625

PRODUCERS

STABILIZER SSD 5033 GRINDSTED 18.42

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 1765

MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 105.9

TOTAL 5755

TABLE 4b

FORMULATION OF WHITE MIX OF TABLE 4a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 1.00 0 - 10

SOLIDS-NON-FAT 13.00 8 - 14

CANE SUGAR SOLIDS 12.00 10 - 17

SUGAR CORN SYRUP SOLIDS 8.72 5 - 10

STABILIZER SOLIDS 0.30 .1 - .5

RICE STARCH 1.75 1 - 4

36.77 wt% SOLIDS

63 .23 wt% WATER TABLE 5a

CHOCOLATE MIX (1.0 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

WATER 1433

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 603

8.2% SOLIDS-NON-FAT

LIQUID SUGAR DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1262.9

SUGAR AND WATER ARE MARKET CO- OP,

MIXED TO FORM a 66.5% RENVILLE, MN

BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 526.6

PRODUCERS

STABILIZER SSD 5033 GRINDSTED 18.54

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 1659 MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 106.6

CHOCREAM COCOA CHOCREAM COCOA AMBROSIA 122.23

ROTTERDAM COCOA ROTTERDAM COCOA AMBROSIA 60.83

TOTAL 5793

TABLE 5b

FORMULATION OF CHOCOLATE MIX OF TABLE 5a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 0.45 0 - 10

SOLIDS-NON-FAT 11.00 8 - 14

CANE SUGAR SOLIDS 14.50 10 - 17

SUGAR CORN SYRUP SOLIDS 7.30 5 - 10

STABILIZER SOLIDS 0.30 .1 - .5

RICE STARCH 1.75 1 - 4

CHOCREAM COCOA^* 2.00 1.80 - 2.20

ROTTERDAM COCOA^* 1.00 0.95 - 1.05

38.30 wt% SOLIDS

61.70 wt% WATER

*COCOA contributes 0.55 wt% of vegetable fats TABLE 6a

WHITE MIX (Nonfat-less than 0.5 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

WATER 1456

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 560

8.2% SOLIDS-NON- FAT

LIQUID SUGAR DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1074.1

SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a 66.5% RENVILLE, MN

BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 432.5

PRODUCERS

STABILIZER SSD 5033 GRINDSTED 18

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 1973

MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 211.93

MCC MCC 588 FMC 36.3

XANTHAN GUM KELTROL T KELCO 9.25

COLLOID CC-200 CONTINENTAL 6.33

COLLOIDS

TOTAL 5759

TABLE 6b

FORMULATION OF WHITE MIX OF TABLE 6a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 0.40 0 - 10

SOLIDS-NON-FAT 13.00 8 - 14

CANE SUGAR SOLIDS 12.40 10 - 17

SUGAR CORN SYRUP SOLIDS 6.03 5 - 10

MICROCRYSTALLINE

CELLULOSE 0.60 0.3-0.9

CC-200 0.10 0-0.3

XANTHAN GUM 0.15 0-0.3

RICE STARCH 3.50 1 - 4

36.18 wt% SOLIDS

63.82 wt% WATER TABLE 7a

CHOCOLATE MIX (Nonfat-less than 0.5 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

WATER 2042

NONFAT DRY MILK GRADE A POWDER MID AMERICA DAIRY 189

LIQUID SUGAR DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1316.1

SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a RENVILLE, MN

66.5% BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 435.8

PRODUCERS

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 1461

MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 153.43

CHOCREAM COCOA CHOCREAM COCOA AMBROSIA 61.26

ROTTERDAM COCOA ROTTERDAM COCOA AMBROSIA 123.1

MCC MCC 581 FMC 36.75

XANTHAN GUM KELTROL T KELCO 9.33

COLLOID CC-200 CONTINENTAL 6.42

COLLOIDS

TOTAL 5834

TABLE 7b

FORMULATION OF CHOCOLATE MIX OF TABLE 7a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 0.05 0- 10

SOLIDS-NON-FAT 11.90 8 - 14

CANE SUGAR SOLIDS 15.00 10 - 17

SUGAR CORN SYRUP SOLIDS 6.00 5 - 10

RICE STARCH 2.50 1 - 4

CHOCREAM COCOA^* 1.00 0.95 - 1.05

ROTTERDAM COCOA^* 2.00 1.95 - 2.05

MICROCRYSTALLINE 0.60 0.3 - 0.9

CELLULOSE CC-200 0.10 0 - 0.3

XANTHAN GUM 0.15 0 - 0.3

39.30 Wt% SOLIDS

60.70 wt% WATER

*COCOA contributes 0.40 wt% of vegetable fats TABLE 8a

WHITE MIX (10 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

CREAM 37.5 BUTTER FAT 5% WELLS' DAIRY 1294

SOLIDS-NON-FAT

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 1911

8.2% SOLIDS-NON-FAT

NON FAT DRY GRADE B POWDER MID AMERICA DAIRY MILK

DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1078

LIQUID SUGAR SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a 66.5% RENVILLE, MN

BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 206

PRODUCERS

STABILIZER SSD 5033 GRINDSTED 11

CONDENSED SKIM 31% SOLIDS (+1%) AMERICAN MILK 902

MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 110

WATER 1

TOTAL 5514

TABLE 8b

FORMULATION OF WHITE MIX OF TABLE 8a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 10.00 0 - 10

SOLIDS-NON-FAT 9.40 8 - 14

CANE SUGAR SOLIDS 13.00 10 - 17

SUGAR CORN SYRUP SOLIDS 3.00 2 - 10

STABILIZER SOLIDS 0.20 .1 - .5

RICE STARCH 2.00 1 - 4

37.60 wt% SOLIDS

62.40 wt% WATER TABLE 9a

CHOCOLATE MIX (10 wt% Fat)

INGREDIENT DESCRIPTION SUPPLIER POUNDS

CREAM 37.5 wt% BUTTER WELLS' DAIRY 1332

FAT

5% SOLIDS-NON-FAT

WHOLE MILK 3.5% BUTTER FAT WELLS' DAIRY 1668

8.2% SOLIDS-NON-FAT

LIQUID SUGAR DRY PURE CRYSTAL NORTH CENTRAL SUGAR 1089

SUGAR AND WATER ARE MARKET CO-OP,

MIXED TO FORM a RENVILLE, MN

66.5% BRIX LIQUID

CORN SYRUP 36 DE / 43 BAUME MINN. CORN 209

PRODUCERS

STABILIZER SSD 5033 GRINDSTED 11

CONDENSED SKIM 31% SOLIDS (±1%) AMERICAN MILK 977

MILK PRODUCERS

RICE STARCH REMYLINE AC REMY 111

CHOCREAM COCOA CHOCREAM COCOA AMBROSIA 111

ROTTERDAM COCOA ROTTERDAM COCOA AMBROSIA 56

WATER 1

TOTAL 5565

TABLE 9b

FORMULATION OF CHOCOLATE MIX OF TABLE 9a

COMPONENT SOLIDS (WT%) RANGE (WT%)

BUTTER FAT 9.42 0 - 10

SOLIDS-NON-FAT 9.40 8 - 14

CANE SUGAR SOLIDS 13.00 10 - 17

SUGAR CORN SYRUP SOLIDS 3.00 2 - 10

STABILIZER SOLIDS 0.20 .1 - .5

RICE STARCH 2.00 1 - 4

CHOCREAM COCOA^* 2.00 1.80 - 2 .20

ROTTERDAM COCOA^* 1.00 0.95 - 1.05

40.02 wt% SOLIDS

59.98 wt% WATER

*COCOA contributes 0.58 wt% of vegetable fats TABLE 10

Amount

Flavor Ingredients (wt%) Supplier

Vanilla Lowfat White Mix 99.80

Beck 4-fold BV7001 0.19 Beck Flavors

Vanilla

Annato Ice Cream 0.01 Hanson's Lab

Color

Strawberry- Lowfat White Mix 79.55

Edger Weber 0.45 Edger A. Weber

Strawberry #230 Co.

Stabilized 4+1 20.00 Global Trading

Strawberries

Cookies 'n Lowfat White Mix 89.81

Cream Beck 4-fold BV7001 0.19 Beck Flavors

Vanilla

Fat Free Cookies 10.00 Dairy Bake Inc.

Chocolate Lowfat Chocolate 99.94

Mix

Beck 3-fold Vanilla 0.06 Beck Flavors

Rocky Road Lowfat Chocolate 72.2

Mix

Semi Sweet Choc. 2.8 Fantasy Flavors Almonds 8222

Marshmallow Varie25.0 Wells'

gating Sauce

TABLE 11

Product A B C D

Butter Fat 0 2 7 2 Content (wt%)

Sample Size 176 186 99 98 Smoothness

just right 82 85 96 84 not smooth enough 13 6 4 11

Texture

too thick 11 13 0 11 just right 85 83 95 84

Mouth-feel

just right 89 85 95 80 too smooth 4 11 2 13

Fluffiness

just right 74 82 88 78 not fluffy enough 24 12 9 15

Creaminess

too creamy 8 13 2 8 just right 79 76 90 81 not creamy enough 12 11 8 11

Claims

1. A frozen dessert comprising 1 to 4 wt% of a starch selected from the group consisting of rice starch, oat starch and mixtures thereof.

2. The frozen dessert of Claim 1 wherein the starch consists essentially of rice starch having a particle size less than 10 microns in diameter.

3. The frozen dessert of Claim 2 wherein the starch content is about 2 wt%, and wherein the fat content is less than about 10 wt%.

4. The frozen dessert of Claim 3 wherein the fat content is no more than about 2 wt%.

5. A frozen dessert comprising:

1-4 wt% of a starch selected from the group consisting of rice starch, oat starch and mixtures

thereof;

0-10 wt% of an edible fat;

5-40 wt% of solids-non-fat;

an effective amount of a sweetener;

0-40 wt% flavorings;

25-80 wt% water.

6. The frozen dessert of Claim 5 wherein the starch consists essentially of rice starch having a particle size less than 10 microns in diameter.

7. The frozen dessert of Claim 6 wherein the starch content is about 2 wt%, and wherein the fat

content is less than about 2 wt%.

8. A frozen dessert comprising:

1-4 wt% of a starch selected from the group

consisting of rice starch, oat starch and mixtures thereof;

0-10 wt% butter fat;

8-14 wt% milk solids-non-fat;

10-30 wt% sweetener solids;

0-40 wt% flavorings;

25-80 wt% water.

9. The frozen dessert of Claim 8 wherein the butter fat content is no more than about 2 wt%, the milk solids-non-fat content is about 11-13 wt%, the sweetener solids content is about 18-23 wt%, and the starch content is about 2 wt%.

10. The frozen dessert of Claim 9 further comprising about 0.3 wt% of stabilizer solids.

11. The frozen dessert of Claim 8 wherein the starch consists essentially of rice starch having a particle size less than 10 microns in diameter.

12. The frozen dessert of Claim 11 wherein the starch content is about 2 wt%, and wherein the fat content is less than about 2 wt%.

13. A frozen dessert comprising:

0-10 wt% butter fat;

10-14 wt% milk solids-non-fat;

10-17 wt% cane sugar solids;

5-10 wt% corn sugar syrup solids;

0.1-0.5 wt% stabilizer solids;

0-40 wt% flavorings;

25-80 wt% water.

14. The frozen dessert of Claim 13 wherein the starch consists essentially of rice starch having a particle size less than 10 microns in diameter.

15. The frozen dessert of Claim 14 wherein the starch content is about 2 wt%, and wherein the fat content is less than about 2 wt%.

16. The frozen dessert of Claim 13 wherein the butter fat content is no more than about 2 wt%, the milk solids-non-fat content is about 11-13 wt%, the cane sugar solids content is about 12-15 wt%, the corn sugar solids content is about 6-9 wt%, the stabilizer solids content is about .3 wt%, and the water content is about 60-65 wt%.