# US 10,440,965 B2 · Bloom resistant frozen bakery products

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- Number: US 10,440,965 B2
- Document ID: US10440965B2
- Status: Granted
- Kind: B2
- Application number: 14/423,324
- Filed: 2013-08-22
- Published: 2015-07-23
- Granted: 2019-10-15
- Earliest claimed: 2012-08-23
- Assignees: Dawn Food Products, Inc.
- Applicants: Dawn Food Products, Inc.
- Inventors: Julio Alberto Torres San Juan; Jane L. Kutner; Juan Gabriel Gonzalez Juarez; Rolando Jesus Alanis Villarreal; Miles Elton Jones
- Web page: https://patentgrep.com/patent/US10440965B2

## CPC

- A21D 15/02: by cooling {, e.g. refrigeration or freezing}
- A21D 13/24: coated after baking
- A21D 13/28: characterised by the coating composition
- A21D 13/60: Deep-fried products, e.g. doughnuts
- A23G 3/343: {Products for covering, coating, finishing, decorating}
- A23G 3/54: Composite products, e.g. layered, coated, filled
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The doughnut of claim 1,
wherein the doughnut is a cake doughnut and the initial sugar bloom does not occur on the cake doughnut until after 90 days.

### Claim 3 (depends on 1)

The doughnut of claim 1,
wherein the doughnut is a yeast doughnut and the initial sugar bloom does not occur on the yeast doughnut until after 61 days.

### Claim 4 (depends on 1)

The doughnut of claim 1, wherein the doughnut is frozen.

### Claim 5

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.

### Claim 6 (depends on 5)

The doughnut of claim 5, wherein the doughnut is a frozen doughnut.

### Claim 7 (depends on 6)

The doughnut of claim 6, wherein the frozen doughnut is a frozen yeast doughnut and the initial sugar bloom does not occur on the frozen yeast doughnut until after 61 days.

### Claim 8 (depends on 6)

The doughnut of claim 6, wherein the frozen doughnut is a frozen cake doughnut and the initial sugar bloom does not occur on the frozen cake doughnut until after 90 days.

### Claim 9

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.

### Claim 10 (depends on 9)

The frozen doughnut of claim 9, wherein the frozen doughnut is a frozen yeast doughnut and the initial sugar bloom does not occur on the frozen yeast doughnut until after 61 days.

### Claim 11 (depends on 9)

The frozen doughnut of claim 9, wherein the frozen doughnut is a frozen cake doughnut and the initial sugar bloom does not occur on the frozen cake doughnut until after 90 days.

### Claim 12

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.

### Claim 13 (depends on 12)

The frozen doughnut of claim 12, wherein the frozen doughnut is a frozen yeast doughnut and the initial sugar bloom does not occur on the frozen yeast doughnut until after 61 days.

### Claim 14 (depends on 12)

The frozen doughnut of claim 12, wherein the frozen doughnut is a frozen cake doughnut and the initial sugar bloom does not occur on the frozen cake doughnut until after 90 days.

### Claim 15

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.

### Claim 16 (depends on 15)

The doughnut of claim 15, wherein the percent difference in moisture content between the frozen substrate and the frosting is from about 0% to about 1.5%.

### Claim 17 (depends on 15)

The doughnut of claim 15, wherein the percent difference in moisture content between the frozen substrate and the frosting is from about 0% to about 1.25%.

### Claim 18 (depends on 15)

The doughnut of claim 15, wherein the percent difference in moisture content between the frozen substrate and the frosting is from about −4% to about 1.25%.

### Claim 19 (depends on 1)

The doughnut of claim 1, wherein the water activity of the frosting ranges from 0.802 to 0.818.

### Claim 20 (depends on 5)

The doughnut of claim 5, wherein the water activity of the frosting ranges from 0.802 to 0.818.

### Claim 21 (depends on 9)

The frozen doughnut of claim 9, wherein the water activity of the frosting ranges from 0.802 to 0.818.

### Claim 22 (depends on 12)

The frozen doughnut of claim 12, wherein the water activity of the frosting ranges from 0.802 to 0.818.

### Claim 23 (depends on 15)

The doughnut of claim 15, wherein the water activity of the frosting ranges from 0.802 to 0.818.

### Claim 24 (depends on 1)

The doughnut of claim 1, wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.

### Claim 25 (depends on 5)

The doughnut of claim 5, wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.

### Claim 26 (depends on 9)

The frozen doughnut of claim 9, wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.

### Claim 27 (depends on 15)

The frozen doughnut of claim 15, wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.

### Claim 28 (depends on 18)

The doughnut of claim 18, wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.