Icing having a substantially temperature independent viscosity
AssigneeThe Pillsbury Company
InventorsKaren Scherwitz, James Citti
Life of this patent
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Abstract
An icing composition which remains pliable and spreadable even at freezer conditions and yet which is also spreadable but not runny at temperatures ranging from room temperature to refrigerator storage temperatures. These characteristics are achieved by careful control of icing total fat content, sugar content, and within the total fat content, having a certain portion of the total fat content comprising liquid oil, and a certain portion comprising hydrogenated shortening, with the ratio of liquid oil:liquid oil plus hydrogenated shortening being within the range of from about 0.26 to 0.43 of oil:1 part of liquid oil plus hydrogenated shortening.
Claims10
An icing composition which has a substantially temperature independent viscosity and remains pliable and spreadable even at freezing conditions, and yet which is spreadable and not runny at temperatures ranging from room temperature, to refrigerator storage temperatures, comprising:
- an icing formulation having a total fat content of from about 12% by weight to about 20% by weight, from about 30% to about 60% by weight of powdered sugar, from about 9% to about 22% total water content by weight, with the total fat content comprising a mixture of liquid oil and hydrogenated shortening, and the ratio of liquid oil to liquid oil plus shortening being from within the range of about 0.26 to 0.43:1.
Dependencies are inferred from the claim text.