DESSERT COMPOSITION
BACKGROUND OF THE INVENTION ideS f fet formn% fa acids such m mono and diolein BACKUKUUNU Uf iHtHMVbJNHON monostearin, and dipalmitin, polyglycerol esters of This application is related to assignee s co-pending 5 fatty acids; polyoxyalkylene esters of fatty esters of application Ser. No. 868,578 now U.S. Pat. No. polyhydric alcohols, such as the polyoxyethylene esters 3,579,355 filed Oct. 22,1969 which is a continuation- of sorbitan distearate; mono- and diesters of giycols in-part of Ser. No. 783,738 filed Dec. 13, 1968 now and fatty acids such as propylene glycol monostearate; abandoned. and partial esters of carboxylic acids such as lactic, cit-This invention relates to multi-layered gelatin- 10 ric, and tartaric acids with mono and diglycerides of containing desserts prepared from a single dry whippa- fatty acids, such as glycerol lactopalmitate. The fatty ble composition and more particularly it relates to such acids used to prepare the emulsifiers include those de-desserts which have differently colored layers, their rived from beef tallow and castor, coconut, cottonseed, composition and process of preparation. mustard seed, palm, peanut, rapeseed, rice bran, soy-Stratified gelatin-containing desserts can be formed IS bean, tall and marine oil. Multi-layered desserts having differently colored layers are prepared from a single dry whippable composition comprising gelatin, fat, sugar, emulsifiers for the fat, a fat soluble coloring agent, and a water soluble coloring agent. The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows: 1. A dry composition for preparing a gelatin containing dessert comprising at least a mixture of gelatin and fat and fat emulsifier in a ratio, whereby mixing with an aqueous liquid, whipping and permitting to set there is formed a dessert of at least two layers of differing textures said composition containing at least trace amounts of a fat soluble edible coloring agent and a 'water-soluble edible dye to provide differently colored layers in the final dessert, said composition comprising by weight 5% to 7% gelatin, 7% to 11% fat, 75% to 85% sugar and 0. 07% to 1.3% fat emulsifier, said fat soluble agent being insoluble in water, said water soluble dye being insoluble in fat and oil, said fat soluble coloring agent and said water soluble dye being of different color. 2. A composition according to Claim 2 wherein the fat is in an emulsified mixture of hydrogenated vegetable oil and hydrogenated coconut Oil. 3. A composition according to Claim 2 wherein the fat soluble edible coloring agent is selected from the group consisting of beta-carotene, beta-apo-S'-carotenal, and bixin. 4. A method of preparing a multi-layered, multi-colored dessert from a composition according ta Claim 2 wherein 5 to 6 fluid ounces of boiling water are added to from 115 to 130 grams of the composition, the composition is dispersed in the water at a slow rate by stirring for at least 30 seconds, the resulting mixture is whipped at a high speed from 3 to 4 minutes and then 10 to 11 fluid ounces of cold water are added during blending at a slow speed and the mixture is cooled, the rates of blending and whipping and the temperatures and the amount of water added being adapted to form a tri- layered and tri-colored dessert.
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