Novel cookie icing, and methods of making and using same
AssigneeSignature Brands, Inc.
InventorsShirley Duke, Lanier Fender, Jack Grosskopf
Life of this patent
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Abstract
This invention provides a decorative icing comprising (a) sugar in an amount of between 65% and 85% by weight; (b) water in an amount of between 8% and 16% by weight; (c) corn syrup in an amount of between 1.5% and 7% by weight; and (d) a gum blend in an amount of between 0.3% and 1% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum; wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air. This invention also provides related articles of manufacture, kits, and methods for making and using the instant icing.
Claims39
A decorative icing comprising (a) sugar in an amount of between 65% and 85% by weight;
- (b) water in an amount of between 8% and 16% by weight;
- (c) corn syrup in an amount of between 1.5% and 7% by weight;
- and (d) a gum blend in an amount of between 0.3% and 1% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum;
- wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air.
A decorative icing comprising (a) sugar in an amount of between 79% and 80% by weight;
- (b) water in an amount of between 13% and 14% by weight;
- (c) corn syrup in an amount of 5% by weight;
- (d) a gum blend in an amount of 0.85% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum;
- (e) citric acid in an amount of 0.07% by weight;
- (f) butter vanilla flavor in an amount of 0.1% by weight;
- and (g) potassium sorbate in an amount of 0.1% by weight;
- wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air.
Dependencies are inferred from the claim text.