A low-fat frozen ice product spoonable at temperatures in excess of 4.degree. F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the range of from about 5.5% to about 9.5% by weight, and glycerine present in the range of from about 0.85% to about 2.0% by weight. A gelling agent such as pectin, agar-agar, gelatin, carrageenan, alginates, gum arabic or gum tragacanth is present in the range of from about 0.5% to about 1.15% by weight, and a bulking agent such as maltodextrin, corn syrup solids, polydextrose, xanthan gums, locust bean gum or CMC is present in the range of from about 3% to about 10% by weight. A synthetic sweetener such as aspartame, thaumatin, acesulfame K, glycyrrhizin, sweetinin, saccharin, chalcone, miracin, sucralose and stevioside is present in the range of from about 0.03% to about 0.1% by weight, with suitable flavors, colorants, fruit acidulants (optional) and preservatives. The balance is water.

Tish's Italian Specialties, Inc.

Spoonable frozen food product

A method of making soy milk from dehulled soy beans in which the beans are first cooked in a microwave oven for a long enough period of time to destroy the trypsin inhibitor present in such beans, but not long enough to roast the beans, and then mashing the microwave-cooked beans in a colloid mill with water at about 50.degree.C to form a slurry. Suitable enzymes are incorporated in the slurry in sufficient quantities to either dissolve or substantially reduce in size particles of certain carbohydrate, proteinaceous and cellulose constituents of the slurry which would otherwise form sediment in the final product. The resulting slurry mixture is allowed to stand for half an hour, and then corn oil, sugar, flavoring agents, lecithin, sodium alginate and salt are added, in suitable amounts, to the slurry, which is then further processed in the colloid mill until it is converted into a relatively stable liquid suspension of emulsified oil and colloidal soy bean particles. This liquid suspension is then diluted with boiling water to the consistency of homogenized natural milk, and brought to a brisk boil. The boiled mixture is homogenized to produce a product having the appearance, taste and mouthfeel of homogenized cow's milk.

Method of making soy milk

A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a soft serve freezer, a dry particulate composition comprising (a) about 0.5 to 2.0% w. of a stabilizing mixture consisting of 40-60% w. carrageenan, 20-40% w. of second stabilizer selected from the group consisting of xanthan gum, guar gum, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and 20-30% w. CMC; (b) 3-14% w. of a dried yogurt powder, (c) 1.5-40% w. of added milk solids selected from the group consisting of non-fat dry milk solids, whey solids and whey protein concentrate; (d) 43-94% w. of a sweetening agent; (e) 0.03 to 10% w. of a flavoring agent; (f) 0.0 to 1.5% w. of an acidifying agent; and (g) 0.0 to 0.5% w. of the sodium salt of an acidifying agent. Xanthan gum, guar gum and locust bean gum and mixtures thereof are preferable as the second stabilizers. Sucrose, fructose and corn syrup solids admixed with maltodextrins are the preferred sweetening agents. The composition may vary according to neutral (e.g. vanilla, coconut, banana, etc.), chocolate (chocolate mint, chocolate mocha, etc.), and acidic fruit (e.g. peach, apricot, strawberry, lemon, etc.) flavor formulations.

alginate/mais

Spoonable frozen food product

Method of making soy milk

Soft-serve frozen yogurt mixes

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