| abstract |
Low and non-fat aerated frozen dairy desserts are provided having the organoleptic charactertistics of premium, high fat ice cream but which includes 0.1% to 7.0% by weight of fat. The dessert compositions essentially comprise 20% to 25% milk solids non-fat, 1% to 7% whey protein concentrate, corn syrup solids, sucrose and water. The whey protein to casein weight ratio ranges from 1:0.5 to 4.0. The percent whey protein denaturation ranges from 50% to 100%. The total protein content is at least about 7%. The lactose concentration is less than about 4%. Liquid dessert pre-mixes for the present desserts are also provided. Preferred embodiments of the desserts are free of added stabilizers and/or emulsifiers yet nonetheless provide the present organoleptic attributes. Methods for the preparation of the new aerated frozen dairy desserts and pre-mixes are also provided. |