Non-dairy, no-sugar-added low calorie frozen dessert with smooth texture and method of preparing same

1 . A method to produce a non-dairy, low calorie, no-sugar-added dessert having a smooth texture, comprising the steps of

(a) providing ingredients including

(i) a maltitol syrup having

a molecular weight in the range of 540 to 580,

long chain fractions comprising at least 15% by weight of said maltitol syrup, and

a FPF that is less than 1.00 and greater than 0.73;

(ii) fruit puree including 22% to 30% by weight fruit solids;

(iii) providing fruit juice concentrate;

(iv) providing water;

(v) providing polydextrose;

(vi) providing at least one bulking agent from a group consisting of polyglycitol and maltodextrin having a DE in the range of 5 DE to 18 DE;

(vii) at least one stabilizer;

(viii) providing at least one high intensity sweetener;

(b) admixing said ingredients to produce a preliminary dessert composition comprising

(i) 45% to 65% by weight of said water,

(ii) 7% to 9% by weight of said maltitol syrup,

(iii) 3% to 6% by weight of said polydextrose,

(iv) 3% to 6% by weight of said bulking agent,

(v) 0.2% to 0.6% by weight of said stabilizer,

(vi) 0.02% to 0.08% by weight of said high intensity sweetener,

(vii) 10% to 18% by weight of said fruit puree, and

(viii) 9.0% to 14.0% by weight of said fruit concentrate;

(c) introducing air in said preliminary dessert composition to increase the volume of said composition by 30% to 70% and produce an aerated dessert composition;

(d) selecting a draw-up temperature in the range of zero degrees F. to twenty degrees F.; and,

(e) freezing said aerated dessert composition to said draw up temperature in five to twelve minutes.

2 . A non-dairy, low calorie, no-sugar-added dessert comprising

(a) 45% to 65% by weight water;

(b) 4% to 23% be weight of a maltitol syrup having

(i) a molecular weight in the range of 540 to 580,

(ii) long chain fractions comprising at least 15% by weight of said maltitol syrup, and

(iii) a FPF that is in the range of 0.75 to 0.90;

(c) 10% to 18% by weight of a fruit puree including 22% to 30% by weight fruit solids;

(d) 9.0% to 14.0% by weight of a fruit concentrate;

(e) 2% to 10% by weight of polydextrose;

(f) 2% to 10% by weight of a bulking agent selected from a group consisting of polyglycitol and maltodextrin having a DE in the range of 5 DE to 18 DE;

(g) 0.1% to 1.0% by weight of at least one stabilizer;

(h) 0.02% to 0.08% by weight of at least one high intensity sweetener; and,

(i) 30% to 70% by volume air.