Low density ready-to-spread frosting and method of preparation

Details Low density ready-to-spread frosting and method of preparation Low density ready-to-spread frosting and method of preparation

A - Human Necessities

23

L

A23L 1/03 (2006.01) A23D 7/02 (2006.01) A23D 9/02 (2006.01) A23G 3/02 (2006.01) A23G 3/34 (2006.01)

Patent

CA 2169615

A low density (0.75 to 0.95 g/cc) ready-to-spread ("RTS") frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus maintains its low density. The RTS frosting comprises: A. about 60 to 85% of a nutritive carbohydrate sweetening agent; B. about 15 to 25% of a shortening having a palm oil hardstock in a weight ratio of about 3 to 5:1; C. about 0.5 to 3% of a particular emulsifier system; D. about 0.1 to 0.5% of a viscosity agent; and E. about 11 to 16% moisture. The emulsifier system comprises: 1) a monoglyceride, and 2) an aerating emulsifier selected from the group consisting of polyoxyethylene fatty acid esters of polyhydric alcohols, polyoxyethylene sorbitan monostearate, polyglycerol esters of higher fatty acids, and mixtures thereof, and 3) optionally a polyglycerol ester. The present RTS frosting is prepared by forming a liquid blend; homogenizing the blend; rapidly cooling the blend; adding an inert gas; and whipping with simultaneous cooling to form a fully aerated RTS frosting.

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