Low density stable whipped frosting
OwnerChandrani Atapattu, Kimberly A. Korb +4inventors
InventorsChandrani Atapattu, Kimberly A. Korb, Brandon C. Erickson, Timothy W. Wylie, David K. Duffy, Lara A. Gilbert
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Abstract
The present invention includes a stable low density frosting composition having a density that ranges from about 0.65 grams per mL to about 0.95 grams per mL that contains a sweetening component, a plastic shortening component, an emulsifier component, a stabilizer component, and a liquid component. The present invention further includes a method of making the low density frosting by homogeneously blending each component to form a homogeneous frosting slurry followed by aerating to form the low density frosting composition.
Claims41
1-12. (canceled)
A whipped frosting having a stable density of from about 0.65 grams per mL to about 0.95 grams per mL comprising a dispersion of inert gas-filled cells retained within a frosting composition,
- wherein the frosting composition consists essentially of:
- a. a sweetening component composed of one or more sweetening agents;
- b. a plastic shortening component composed of one or more shortening blends;
- c. a liquid component selected from the group consisting of water, a liquid component associated with the sweetening component, and combinations thereof;
- d. from about 0.30 weight percent to about 1.35 weight percent of the total weight of the frosting composition of an emulsifying component composed of one or more emulsifying agents, wherein at least one emulsifying agent is an aerating emulsifying agent;
- and
- e. from about 0.15 weight percent to about 1.20 weight percent of the total weight of the frosting composition of a stabilizing component composed of one or more stabilizing agents, and
- wherein the emulsifying component and the stabilizing component form a three dimensional matrix for retaining the dispersion of inert gas-filled cells within the frosting composition to thereby stabilize the density of the whipped frosting.
A whipped frosting having a stable density of from about 0.65 grams per mL to about 0.95 grams per mL comprising a dispersion of inert gas-filled cells retained within a frosting composition,
- wherein the frosting composition consists essentially of:
- a. from about 35 weight percent to about 76 weight percent of the total weight of the frosting composition of a sweetening component composed of one or more sweetening agents;
- b. from about 12 weight percent to about 30 weight percent of the total weight percent of the frosting composition of a plastic shortening component composed of one or more shortening blends;
- c. from about 10 weight percent to about 25 weight percent of the total weight percent of the frosting composition of a liquid component selected from the group consisting of water, a liquid component associated with the sweetening component, and mixtures thereof;
- d. from about 0.30 weight percent to about 1.35 weight percent of the total weight of the frosting composition of an emulsifying component composed of one or more emulsifying agents, wherein at least one emulsifying agent is an aerating emulsifying agent;
- and
- e. from about 0.15 weight percent to about 1.20 weight percent of the total weight of the frosting composition of a stabilizing component composed of one or more stabilizing agents, and
- wherein the emulsifying component and the stabilizing component form a three dimensional matrix for retaining the dispersion of inert gas-filled cells within the frosting composition to thereby stabilize the density of the whipped frosting.
A whipped frosting having a stable density of from about 0.65 grams per mL to about 0.95 grams per mL comprising a dispersion of inert gas-filled cells retained within a frosting composition,
- wherein the frosting composition is essentially free of inulin and maltodextrin and comprises:
- a. a sweetening component comprising one or more sweetening agents;
- b. a plastic shortening component comprising one or more shortening blends;
- c. a liquid component selected from the group consisting of water, a liquid component associated with the sweetening component, and mixtures thereof;
- d. from about 0.30 weight percent to about 1.35 weight percent of the total weight of the frosting composition of an emulsifying component comprising one or more emulsifying agents, wherein at least one emulsifying agent is an aerating emulsifying agent;
- and
- e. from about 0.15 weight percent to about 1.20 weight percent of the total weight of the frosting composition of a stabilizing component comprising one or more stabilizing agents, and
- wherein the emulsifying component and the stabilizing component form a three dimensional matrix for retaining the dispersion of inert gas-filled cells within the frosting composition to thereby stabilize the density of the whipped frosting.
Dependencies are inferred from the claim text.