公开(公告)号：US06379736B1

公开(公告)日：2002-04-30

申请号：US09412675

申请日：1999-10-05

申请人： Joseph Destephano ,  Kamel Chida ,  Ann Swartos ,  Kelly Davis-Kvam ,  Sumana Chakrabarti

发明人： Joseph Destephano ,  Kamel Chida ,  Ann Swartos ,  Kelly Davis-Kvam ,  Sumana Chakrabarti

IPC分类号： A23G900

CPC分类号： A23G9/32 ,  A23G9/38 ,  A23G9/40

摘要： Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one sugar source, and at least one fat source, to provide a frozen gelato that can be stored for up to one year and still retain a texture characteristic of freshly-made gelato. The amount of total solids may range between about 45 weight percent and about 60 weight percent. A gelato composition may also include a flavorant, such as, for example, chocolate, candy, coffee, nut, liqueur, or fruit flavor, and/or a gum/stabilizer, such as, for example, pectin.

摘要翻译： 基于乳制品的冰淇淋是意大利冷冻甜点，具有光滑，柔软，丝滑的质地，通常比冰淇淋更美味。 凝胶组合物包括一定量的总固体，包括至少一种乳固体来源，至少一种糖源和至少一种脂肪源，以提供可以储存长达一年并仍然保留的冷冻凝胶 新鲜冰淇淋的质地特征。 总固体的量可以在约45重量％至约60重量％之间。 冰淇淋组合物还可以包括调味剂，例如巧克力，糖果，咖啡，坚果，利口酒或水果香料，和/或胶/稳定剂，例如果胶。