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US 10,327,454 B2Granted
Low density frostings and methods
AssigneeGeneral Mills, Inc.
InventorsJon Duke Seibold, Melissa Miller, Mike Duellman
Life of this patent
Estimating the term…
Abstract
The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.
Claims14
A low density aerated frosting comprising:
- from 50 to 85 weight percent sweetening agent based on total weight frosting;
- from 15 to 30 weight percent total fat ingredients based on total weight frosting, the total fat ingredients exhibiting a rate of crystallization profile having a percent solid fat measurement of 22 to 35 percent at 2.5 minutes, 32 to 50 percent at 5 minutes, 39 to 52 percent at 7.5 minutes, and 39 to 55 percent at 10 minutes, and comprising:
- at least 50 weight percent non-hydrogenated palm oil-based shortening ingredient, and
- from about 7 to about 25 weight percent fully-hydrogenated crystal-enhancing fat ingredient, based on weight total fat ingredients;
- from about 0.5 to about 5 weight percent emulsifier based on total weight frosting;
- and
- from 10 to 20 weight percent water based on total weight frosting;
- wherein the aerated frosting has a density in a range from 0.75 to 0.90 grams per cubic centimeter.
5 more elements
Dependencies are inferred from the claim text.