The invention relates to a sugar-free ice cream composition for making ice cream that contains at least one liquid, the liquid being water and the ice cream composition being present in a solid, frozen, not-shapeable state at a temperature of −10° C., preferably −14° C., more preferred −18° C. The ice cream composition is lactose free and contains at least one first proteinogenic amino acid.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

A frozen confection comprising 20 wt % to 40 wt % freezing point depressants having a number average molecular weight of 200 g mol−1 to 275 g mol−1; and 0.5 wt % to 10 wt % protein comprising pulse protein and milk protein in a weight ratio of 1:2 to 1:6.