Fat-sparing frosting compositions and methods of preparation

Details Fat-sparing frosting compositions and methods of preparation Fat-sparing frosting compositions and methods of preparation

A - Human Necessities

23

G

99/47

A23G 3/00 (2006.01) A23G 3/34 (2006.01) A23L 1/00 (2006.01) A23L 1/212 (2006.01)

Patent

CA 1146403

FAT-SPARING FROSTING COMPOSITIONS AND METHODS OF PREPARATION ABSTRACT OF THE INVENTION Disclosed are frosting compositions which are substantially free of emulsified oleaginous materials yet exhibit the organoleptic attributes of creme icings. The frosting compositions comprise a comestible base prepared in prescribed manner, and minor amounts of both an acid-stable whipping agent and polysaccharide gum. The comestible base is prepared by cooking a blend comprising citrus juice vesicles, a nutritive carbohydrate sweetening agents, an un- gelatinized starch, an edible organic acid to provide a pH between 2.5 to 5.5 and water. The cooking yields a base having a moisture content between 30% to 60% and a viscosity between 7,000 to 10,000 cp. The frosting compositions upon aeration provide frostings having a density between 0.5 to 0.8 g./cc.

349919

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