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US 10,440,965 B2Granted
Bloom resistant frozen bakery products
AssigneeDawn Food Products, Inc.
InventorsJulio Alberto Torres San Juan, Jane L. Kutner, Juan Gabriel Gonzalez Juarez, Rolando Jesus Alanis Villarreal, Miles Elton Jones
Life of this patent
Estimating the term…
Abstract
The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.
Claims28
A doughnut resistant to sugar bloom, comprising:
- a substrate that includes flour, sugar, fat, and water;
- and a frosting in contact with the substrate, wherein the frosting consists essentially of sugar, fat, water, and at least 2.8 wt % to about 15 wt % maltodextrin, wherein the frosting has a water activity that is at least 0.802 and a viscosity of about 22 Pascal-second to about 27 Pascal-second, wherein the percent difference in moisture content between the substrate and the frosting is from about −6% to about 1.5%, and wherein the initial sugar bloom does not occur on the doughnut until after 61 days.
A doughnut resistant to sugar bloom, comprising:
- a substrate that includes flour, sugar, fat, and water;
- and a frosting in contact with the substrate, wherein the frosting consists essentially of sugar, fat, water, and at least 2.8 wt % to about 15 wt % maltodextrin, wherein the frosting has a water activity that is at least 0.802 and a viscosity of about 22 Pascal-second to about 27 Pascal-second, wherein, the percent difference in moisture content between the substrate and the frosting is from about −4% to about 1%, and wherein the initial sugar bloom does not occur on the bakery product until after 61 days.
A frozen doughnut resistant to sugar bloom, comprising:
- a substrate that includes flour, sugar, fat, and water;
- and a frosting that consists essentially of sugar, fat, water, and at least 2.8 wt % to about 15 wt % maltodextrin, wherein the frosting has a water activity that is at least 0.802 and a viscosity of about 22 Pascal-second to about 27 Pascal-second, wherein the frosting is disposed upon the substrate, wherein the percent difference in moisture content between the substrate and the frosting is from about −3% to about 1%, and wherein the initial sugar bloom does not occur on the frozen doughnut until after 61 days.
A frozen doughnut resistant to sugar bloom, comprising:
- a substrate that includes flour, sugar, fat, and water;
- and a frosting that consists essentially of sugar, fat, water, and at least 2.8 wt % to about 15 wt % maltodextrin, wherein the frosting has a water activity that is at least 0.802 and a viscosity of about 22 Pascal-second to about 27 Pascal-second, wherein the frosting is disposed upon the substrate, wherein the percent difference in moisture content between the substrate and the frosting is from about −4% to about 1.3%, and wherein the initial sugar bloom does not occur on the frozen doughnut until after 61 days.
A doughnut resistant to sugar bloom, comprising:
- a frozen substrate and a frosting disposed upon the frozen substrate, wherein the frosting consists essentially of sugar, fat, water, and at least 2.8 wt % to about 15 wt % maltodextrin, wherein the frosting has a water activity that is at least 0.802 and a viscosity of about 22 Pascal-second to about 27 Pascal-second, wherein the percent difference in moisture content between the frozen substrate and the frosting is from about −6% to about 1.5%, and wherein the initial sugar bloom does not occur on the doughnut until after 61 days.
Dependencies are inferred from the claim text.