Cold dessert with gelatin-based component adapted for low temperature consumption
Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.
1. A dessert comprising
a sweetened food having a temperature from −75° C. to 3° C., wherein the sweetened food is selected from the group consisting of flavored frozen ice, 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, and any combination thereof, and
a gelatin candy product comprising 25 to 85 wt. % invert sugar, 4 to 8 wt. % of a gelling component, wherein the gelling component consists of gelatin and wherein the gelatin has a bloom number of 150 to 225, and 5 to 20 wt. % water such that the gelatin candy product is adapted to remain pliable at a temperature below 3° C. for ease of consumption and soft mouth feel for a consumer,
wherein the gelatin candy product is suspended in the sweetened food.
2. The dessert of claim 1 , wherein the dessert further comprises a stick.
3. The dessert of claim 1 , wherein the gelatin candy product further comprises 30 to 50 wt. % sucrose.
4. The dessert of claim 1 , wherein the gelatin candy product comprises less than 1 wt. % high fructose corn syrup.
5. The dessert of claim 1 , wherein the sweetened food is ice cream.
6. The dessert of claim 1 , wherein the sweetened food is a dairy-based dessert.
7. The dessert of claim 1 , wherein the sweetened food is a dairy-substitute-based dessert.
8. The dessert of claim 1 , wherein the gelatin candy product comprises one or more gummy bears or gummy bunnies.
9. The dessert of claim 1 , wherein the gelatin candy product comprises 50 to 85 wt. % invert sugar.
10. The dessert of claim 1 , wherein the gelatin candy product comprises 5 to 7 wt. % of the gelling component.
11. The dessert of claim 1 , wherein the gelatin candy product comprises 10 to 20 wt. % water.
12. The dessert of claim 1 , wherein the gelatin has a bloom number of 150 to 200.
13. The dessert of claim 1 , wherein the sweetened food has a temperature from −75° C. to 0° C.
14. The dessert of claim 1 , wherein the sweetened food has a temperature from −20° C. to 0° C.
15. The dessert of claim 1 , wherein the sweetened food has a temperature from −25° C. to 3° C.
16. A dessert comprising
a sweetened food having a temperature from −75° C. to 3° C., wherein the sweetened food is selected from the group consisting of flavored frozen ice, 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, and any combination thereof, and
a gelatin candy product comprising i) 36 to 39 wt. % invert sugar, ii) 36 to 39 wt. % sucrose, iii) about 5.5 to 6.5 wt. % of a gelling component, wherein the gelling component consists of gelatin and wherein the gelatin has a bloom number of 175, and iv) 17 to 20 wt. % water, wherein the gelatin-based candy product comprises less than 1 wt. % high fructose corn syrup and less than 0.1 wt. % of any gelling component other than gelatin, such that the gelatin candy product is adapted to remain pliable at a temperature below 3° C. for ease of consumption and soft mouth feel for a consumer,
wherein the gelatin candy product is suspended in the sweetened food.
17. The dessert of claim 1 , wherein the dessert further comprises vitamins, minerals, proteins, or any combination thereof.
18. The dessert of claim 1 , wherein the sweetened food surrounds the gelatin candy product.
19. The dessert of claim 1 , wherein the sweetened food partially surrounds the gelatin candy product.
20. The dessert of claim 1 , wherein the gelatin candy product has a temperature from −75° C. to 3° C.