Sugar-free cream icing
AssigneeCerestar Holding B.V.
InventorsDOROTHY PETERSON, Eric Hakmiller
Life of this patent
Estimating the term…
Abstract
The sugar-free cream icing employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.
Claims6
In a sugar-free cream icing comprising a sugar-free component, a shortening, and water, the improvement comprising erythritol as an essential ingredient in the sugar-free component.
A sugar-free cream icing composition for use with baked goods comprising a sugar-free composition, shortening, and water wherein said sugar-free composition comprises at least about 50% by weight or more of erythritol.
A sugar-free cream icing composition comprising erythritol, a bulking agent, an emulsifier, and a high intensity sweetener.
Dependencies are inferred from the claim text.