Michael L Tancredi

US Patent:

50117041, Apr 30, 1991

Filed:

Jan 31, 1990

Appl. No.:

7/473269

Inventors:

Michael S. Smagula - Plainsboro NJ
Michael R. Tancredi - New Milford CT

Assignee:

Kraft General Foods, Inc. - Glenview IL

International Classification:

A23G 300

US Classification:

426660

Abstract:

A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build viscosity at freezer temperatures, a fat component to provide a desirable mouthfeel and a hydrophilic colloid to stabilize the viscosity. Desirably, the fudge sauce exhibits a relatively stable viscosity within the range of normal serving temperatures. In one embodiment, the sauce is combined as a center filling in an ice cream bar.

US Patent:

48329762, May 23, 1989

Filed:

Nov 19, 1987

Appl. No.:

7/122998

Inventors:

Joseph J. Griffin - Plainsboro NJ
Debra H. Reisinger - East Brunswick NJ
Michael S. Smagula - Plainsboro NJ
Michael R. Tancredi - Yardley PA

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23G 900
A23G 902

US Classification:

426660

Abstract:

A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2. 5% maltodextrin, 1 to 2% glycerin and 0. 3 to 0. 8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.