COLD DESSERT WITH GELATIN-BASED INCLUSIONS ADAPTED FOR LOW-TEMPERATURE CONSUMPTION
A cold dessert includes a cold sweetened food and a gelatin-based candy. The cold sweetened food has a temperature from about −75 to about 3° C. The gelatin-based candy comprises about 36 to about 39 wt. % invert sugar, about 36 to about 39 wt. % sucrose, about 5.5 to about 6.5 wt. % gelatin, and about 17 to about 20 wt. % water.
1 . A gelatin-based candy comprising
about 25 to about 85 wt. % invert sugar,
about 4 to about 8 wt. % of a gelatin, wherein the gelatin has a bloom number of about 150 to about 225, and
about 5 to about 20 wt. % water.
2 . The gelatin-based candy of claim 1 , wherein the gelatin-based candy comprises about 30 to about 50 wt. % invert sugar.
3 . The gelatin-based candy of claim 1 , wherein the gelatin-based candy comprises about 5 to about 7 wt. % of the gelatin.
4 . The gelatin-based candy of claim 1 , wherein gelatin has a bloom number of about 150 to about 200.
5 . The gelatin-based candy of claim 1 , further comprising about 30 to about 50 wt. % of one or more additional sweeteners.
6 . The gelatin-based candy of claim 1 , further comprising about 30 to about 50 wt. % sucrose.
7 . The gelatin-based candy of claim 1 , wherein the gelatin-based candy has a temperature of about −75 to about 3° C.
8 . The gelatin-based candy of claim 1 , wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.
9 . The gelatin-based candy of claim 1 , wherein the gelatin-based candy comprises less than about 0.1 wt. % of any gelling component other than the gelatin.
10 . A cold dessert comprising
a cold sweetened food having a temperature from about −75 to about 3° C. and
a gelatin-based candy comprising about 25 to about 70 wt. % invert sugar.
11 . The cold dessert of claim 10 , wherein the gelatin-based candy comprises gelatin.
12 . The cold dessert of claim 11 , wherein the gelatin-based candy comprises about 4 to about 8 wt. % of the gelatin and less than about 0.1 wt. % of any gelling component other than the gelatin, and the gelatin has a bloom number of about 150 to about 225.
13 . The cold dessert of claim 11 , wherein gelatin has a bloom number of about 150 to about 200.
14 . The cold dessert of claim 10 , wherein the gelatin-based candy comprises about 10 to about 20 wt. % water.
15 . The cold dessert of claim 10 , wherein the gelatin-based candy comprises about 30 to about 50 wt. % sucrose.
16 . The cold dessert of claim 10 , wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.
17 . The cold dessert of claim 10 , wherein the cold sweetened food is a cold dairy-based dessert or a cold diary-substitute-based dessert.
18 . The cold dessert of claim 17 , wherein the cold sweetened food is selected from the group consisting of ice cream, soft-serve ice cream, gelato, frozen custard, soy milk ice cream, nut milk ice cream, coconut milk ice cream, avocado-based ice cream, frozen yogurt, frozen Greek yogurt, kefir, a parfait, sorbet, sherbet, frozen novelty, frozen stick confection, water ice confection, cheesecake, cake, pie, a milkshake, a malt, a smoothie, frozen fruit, Italian ice, a snow cone, whipped cream, and combinations of the foregoing.
19 . The cold dessert of claim 17 , wherein the gelatin-based candy is mixed into the cold sweetened food.
20 . A gelatin-based candy comprising
about 36 to about 39 wt. % invert sugar,
about 36 to about 39 wt. % sucrose,
about 5.5 to about 6.5 wt. % of a gelatin, wherein the gelatin has a bloom number of about 175, and
about 17 to about 20 wt. % water,
wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup and less than about 0.1 wt. % of any gelling component other than the gelatin.