schlagfaehige dry mass for the production of multi-coat gelatin-containing deserts and a method for preparing a multilayer dessert

摘要

1,246,029. Gelatin dessert. GENERAL FOODS CORP. 12 Dec., 1969 [13 Dec., 1968], No. 60843/69. Heading A2B. A dry composition for preparing a gelatin containing dessert comprises a mixture of at least gelatin and fat and fat emulsifier in such ratio that on mixing with an aqueous liquid, whipping, and permitting to set, there is formed a dessert of at least two layers of different textures. Also present may be sugar, food acid, organic buffer, flavourings, and emulsifiers. A preferred dessert prepared from such a mix comprises an upper creamy aerated layer having a low gelatin-fat ratio, an intermediate layer having a custard texture and appearance, and a lower layer resembling a gelatin dessert in texture and appearance and having a high gelatin-fat ratio.