Citrus juice vesicle containing frosting compositions and method of preparation
AssigneeGeneral Mills, Inc.
InventorJon R. Blake
Life of this patent
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Abstract
Disclosed are frosting compositions which are substantially free of emulsified oleaginous materials yet exhibit the organoleptic attributes of creme icings. The frosting compositions comprise a comestible base prepared in prescribed manner, and minor amounts of both an acid-stable whipping agent and polysaccharide gum. The comestible base is prepared by cooking a blend comprising citrus juice vesicles, a nutritive carbohydrate sweetening agents, an ungelatinized starch, an edible organic acid to provide a pH between 2.5 to 5.5 and water. The cooking yields a base having a moisture content between 30% to 60% and a viscosity between 7,000 to 10,000 cp. The frosting compositions upon aeration provide frostings having a density between 0.6 to 0.8 g./cc.
Claims16
A frosting composition substantially free of emulsified oleagineous material, comprising:
- A. from about 90% to 98% by weight of a comestible base prepared by:
- I. blending to form a blend
- a. from about 25% to 65% by weight of the blend of citrus juice vesicles having a moisture content between about 89% to 96% by weight of the vesicles;
- b. from about 7% to 45% by weight of the blend of a nutritive carbohydrate sweetening agent;
- c. sufficient edible non-volatile acid or sodium salt thereof to provide the blend with a pH ranging between about 2.5 to 5.5;
- d. from about 1% to 5% by weight of the blend of an ungelatinized starch;
- e. from about 8% to 60% by weight of the blend of water, said blend having a Brookfield viscosity of between about 3,000 to 6,000 cp. at 190.degree. F.;
- and
- II. cooking the blend at a temperature of between 180.degree. F. and 280.degree. F. to form a cooked comestible base having;
- a. a moisture content of between about 30% to 60% by weight of the comestible base;
- b. a Brookfield viscosity of between 7,000 and 10,000 cp. at 190.degree. F.;
- B. from about 0.4% to 3% by weight of an acid stable whipping agent;
- and
- C. from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum selected from the group consisting of locust bean gum, guar gum, xanthan gum and mixtures thereof.
A process of preparing a frosting which is substantially free of emulsified oleaginous material, comprising the step of whipping, to a density of between 0.6 g./cc. to 0.8 g./cc., a frosting composition comprising:
- A. from about 90% to 98% by weight of a comestible base prepared by:
- I. blending to form a blend
- a. from about 25% to 65% by weight of the blend of citrus juice vesicles having a moisture content between about 89% to 96% by weight of the vesicles;
- b. from about 7% to 45% by weight of the blend of a nutritive carbohydrate sweetening agent;
- c. sufficient edible non-volatile organic acid or sodium salt thereof to provide the blend with a pH ranging between about 2.5 to 5.5;
- d. from about 1% to 5% by weight of the blend of an ungelatinized starch;
- e. from about 8% to 60% by weight of the blend of water,
- said blend having a Brookfield viscosity of between about 3,000 to 6,000 cp. at 190.degree. F.;
- and
- II. cooking the blend at a temperature of between 180.degree. F. and 280.degree. F. to form a cooked comestible base having
- a. a moisture content of between about 30% to 60% by weight of the comestible base;
- b. a Brookfield viscosity of between 7,000 and 10,000 cp. at 190.degree. F.;
- B. from about 0.4% to 3% by weight of an acid-stable whipping agent;
- and
- C. from about 0.1% to 0.3% by weight of an acid-stable polysaccharide gum selected from the group consisting of locust bean gum, guar gum and xanthan gum and mixtures thereof.
Dependencies are inferred from the claim text.