Thixotropic donut icing
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsJohn Kretow, Bruce N. Sattelberg
Life of this patent
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Abstract
A thixotropic white donut icing which contains sweetener solids, iota carrageenan gum and calcium ion, wherein the carrageenan gum and calcium ion are effective to render the icing thixotropic.
Claims23
A thixotropic white donut icing composition comprising at least 70% sweetener solids, from about 5% to about 9% water, from about 0.004% to about 0.01% of an iota carrageenan gum, and from about 0.004% to about 0.01% of calcium ion wherein the carrageenan gum and the metal ion are present in amounts effective to render the icing thixotropic.
A thixotropic chocolate donut icing composition comprising at least 70% sweetener solids, from about 4.5% to about 6.5% of cocoa, from about 10% to about 14% water, from about 0.04% to about 0.2% of an iota carrageenan gum and from about 0.004% to about 0.01% calcium ion wherein carrageenan gum and the metal ion are present in amounts effective to render the icing thixotropic.
Dependencies are inferred from the claim text.