Low carbohydrate sugar fondant
AssigneeD.Y. Seligman Consulting Ltd.
InventorJudith SELIGMAN
Life of this patent
Estimating the term…
Abstract
There is provided a formula for creating a low carbohydrate value sugar fondant comprising: at least 50% by weight Erythritol, up to 30% by weight monosaccharide; and up to 5% by weight gelling agent, the fondant is used for pastry decorating and is flexible and stretchy and may be shaped and reshaped many times, and the formula has a caloric value of maximum 150 per 100 grams so that the blood sugar level is barely affected upon consuming the fondant.
Claims20
A formula for creating a low carbohydrate value sugar fondant, said sugar fondant comprising:
- at least 50% by weight Erythritol;
- up to 30% by weight monosaccharide;
- and
- up to 5% by weight gelling agent,
- wherein said sugar fondant is flexible and stretchy and may be shaped and reshaped, and wherein said sugar fondant formula has a caloric value of maximum 150 kilocalories per 100 grams.
A formula for creating a low caloric value sugar fondant, said sugar fondant comprising:
- up to 85% by weight Erythritol;
- up to 30% by weight sugar;
- up to 30% by weight monosaccharide;
- and
- up to 5% by weight gelling agent,
- wherein said sugar fondant is used for pastry decorating and is flexible and stretchy and may be shaped and reshaped, and wherein said sugar fondant formula has a caloric value of maximum 150 per 100 grams.
Dependencies are inferred from the claim text.