# US 6,565,909 B1 · Stable whipped frostings

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- Number: US 6,565,909 B1
- Document ID: US6565909B1
- Status: Granted
- Kind: B1
- Application number: 09/991,312
- Filed: 2001-11-16
- Granted: 2003-05-20
- Earliest claimed: 2001-11-16
- Assignees: The Pillsbury Company
- Inventors: Victor Tsangmin Huang; Fern Alane Panda; Diane Rae Rosenwald
- Web page: https://patentgrep.com/patent/US6565909B1

## CPC

- A23G 3/0006: {Manufacture or treatment of liquids, pastes, creams, granules, shred or powder}
- A21D 13/28: characterised by the coating composition
- A23G 3/0012: {with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass}
- A23G 3/34: Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G 3/343: {Products for covering, coating, finishing, decorating}
- A23G 7/0012: {Apparatus for measuring, weighing or wrapping of chocolate or candies}
- A23P 20/105: {Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol}
- A23P 20/11: {Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins}
- A23P 30/40: Foaming or whipping
- A23G 2200/00: containing organic compounds, e.g. synthetic flavouring agents
- A23G 2200/06: containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
- A23G 2200/08: containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
- A23G 2210/00: containing inorganic compounds or water in high or low amount
- A23G 2220/02: Foamed, gas-expanded or cellular products
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous phase gel rather than by manipulation of the composition of the shortening phase. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin.

## Claims

### Claim 1

A frosting comprising:
(a) an aqueous phase comprising
(i) an aqueous phase gel comprising water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin, wherein the amount of water is less than or equal to about 21 weight percent based on the weight of the frosting, the maltodextrin has a dextrose equivalent (DE) value of about 5 to less than 20, and inulin has a molecular weight comparable to that of maltodextrin having a DE value of about 5 to less than 20;
(ii) an aqueous phase emulsifier;
(iii) sucrose in an amount that exceeds the amount that can dissolve in the aqueous phase;
(b) a shortening phase comprising
(i) shortening having a Solids Fat Index (SFI) less than about 12 percent at 104° F. (40° C.); and
(ii) a shortening phase emulsifier,
wherein the frosting has a density of about 0.7 to about 1.0 g/cc.

### Claim 2 (depends on 1)

The frosting of claim 1, wherein the weight ratio of maltodextrin to water, the weight ratio of inulin to water, or the weight ratio of the mixture of maltodextrin and inulin to water is about 1:0.7 to about 1:2.8 (maltodextrin, inulin, or a mixture thereof:water).

### Claim 3 (depends on 1)

The frosting of claim 1, wherein the maltodextrin, inulin, or mixture of maltodextrin and inulin is about 6 to about 18 weight percent and the water is about 13 to about 21 weight percent water based on the weight of the frosting.

### Claim 4 (depends on 1)

The frosting of claim 1, wherein the sucrose to water weight ratio is at least about 2:1 (sucrose:water).

### Claim 5 (depends on 4)

The frosting of claim 4, wherein the frosting contains about 33 to about 60 weight percent sucrose based on the weight of the frosting.

### Claim 6 (depends on 1)

The frosting of claim 1, wherein the frosting contains about 15 to about 27 weight percent shortening based on the weight of the frosting.

### Claim 7 (depends on 1)

The frosting of claim 1, wherein the shortening is soybean oil, cottonseed oil, peanut oil, canola oil, corn oil, safflower oil, sunflower seed oil, or mixtures thereof.

### Claim 8 (depends on 7)

The frosting of claim 7, wherein the shortening is a mixture of soybean oil and cottonseed oil.

### Claim 9 (depends on 1)

The frosting of claim 1, wherein the frosting contains 0.1 to 1.5 weight percent aqueous phase emulsifier and 0.1 to 1.5 weight percent shortening phase emulsifier.

### Claim 10 (depends on 1)

The frosting of claim 1, wherein the aqueous phase emulsifier is an ester of a polyhydric alcohol.

### Claim 11 (depends on 10)

The frosting of claim 10, wherein the aqueous phase emulsifier is polyoxy-20-ethylene sorbitan monooleate, polyoxy-20-ethylene sorbitan stearate, decaglycerol monooleate, or a mixture thereof.

### Claim 12 (depends on 1)

The frosting of claim 1, wherein the shortening phase emulsifier is a monoglyceride of a long chain fatty acid.

### Claim 13

A frosting comprising:
(a) maltodextrin in an amount of about 6 to about 18 weight percent based on the weight of the frosting, wherein the maltodextrin has a dextrose equivalent (DE) value in the range of 5 to less than 20;
(b) water in an amount of about 13 to about 21 weight percent based on the weight of the frosting;
(c) sucrose in an amount of about 33 to about 60 weight percent based on the weight of the frosting;
(d) shortening in an amount of about 15 to about 27 weight percent based on the weight of the frosting;
(e) aqueous phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting; and
(f) shortening phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting,
wherein the frosting has a density of about 0.7 to about 1.0 g/cc.

### Claim 14 (depends on 13)

The frosting of claim 13, wherein the maltodextrin has a DE value in the range of about 5 to about 18.

### Claim 15 (depends on 13)

The frosting of claim 13, wherein the maltodextrin is about 8 to about 15 weight percent and the water is about 14 to about 18 weight percent based on the weight of the frosting.

### Claim 16 (depends on 13)

The frosting of claim 13, wherein the density is about 0.8 to about 0.9 g/cc.

### Claim 17 (depends on 13)

The frosting of claim 13, wherein the sucrose is about 40 to about 55 weight percent based on the weight of the frosting.

### Claim 18 (depends on 13)

The frosting of claim 13, wherein the shortening is about 10 to about 22 weight percent based on the weight of the frosting.

### Claim 19 (depends on 13)

The frosting of claim 13, wherein the shortening has a Solids Fat Index (SFI) less than about 12 percent at 104° F. (40° C.).

### Claim 20 (depends on 19)

The frosting of claim 19, wherein the shortening is soybean oil, cottonseed oil, peanut oil, canola oil, corn oil, safflower oil, sunflower seed oil, or mixtures thereof.

### Claim 21 (depends on 20)

The frosting of claim 20, wherein the shortening is a mixture of soybean oil and cottonseed oil.

### Claim 22 (depends on 13)

The frosting of claim 13, wherein the aqueous phase emulsifier is an ester of a polyhydric alcohol.

### Claim 23 (depends on 22)

The frosting of claim 22, wherein the aqueous phase emulsifier is polyoxy-20-ethylene sorbitan monooleate, polyoxy-20-ethylene sorbitan stearate, decaglycerol monooleate, or a mixture thereof.

### Claim 24 (depends on 13)

The frosting of claim 13, wherein the shortening phase emulsifier is a monoglyceride of a long chain fatty acid.

### Claim 25 (depends on 13)

The frosting of claim 13, further comprising a viscosifier in an amount ranging from about 0.05 to about 0.8 weight percent.

### Claim 26 (depends on 13)

The frosting of claim 13, wherein oil phase does not separate from an aqueous phase upon storage at room temperature for six months.

### Claim 27

A method of making a frosting comprising:
(a) preparing an aqueous phase gel comprising water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin, wherein the amount of water is less than or equal to about 21 weight percent based on the weight of the frosting, the maltodextrin has a dextrose equivalent value of about 5 to less than 20, and the inulin has a molecular weight comparable to that of maltodextrin having a dextrose equivalent value of about 5 to less than 20;
(b) forming a frosting composition by mixing the aqueous phase gel with an aqueous phase emulsifier, a shortening phase emulsifier, shortening having a Solids Fat Index less than about 12 percent at 104° F. (40° C.), and sucrose in an amount exceeding the amount that can dissolve in an aqueous phase of the frosting composition; and
(c) whipping the frosting composition to a density of about 0.7 g/cc to about 1.0 g/cc to form a whipped frosting.

### Claim 28 (depends on 27)

The method of claim 27, wherein the weight ratio of maltodextrin to water, the weight ratio of inulin to water, or the weight ratio of the mixture of maltodextrin and inulin to water is about 1:0.7 to about 1:2.8 (maltodextrin, inulin, or a mixture thereof:water).

### Claim 29 (depends on 27)

The method of claim 27, wherein the shortening is soybean oil, cottonseed oil, peanut oil, canola oil, corn oil, safflower oil, sunflower seed oil, or mixtures thereof.

### Claim 30 (depends on 27)

The method of claim 27, wherein the sucrose to water weight ratio is at least about 2:1 (sucrose:water).

### Claim 31

A method of making a frosting comprising:
(a) preparing an aqueous phase gel comprising water and about 26 to about 58 weight percent maltodextrin based on the weight of the gel composition;
(b) forming a frosting composition comprising the gel composition, sucrose, an emulsifier, and shortening, wherein the frosting composition comprises
(i) maltodextrin in an amount of about 6 to about 18 weight percent based on the weight of the frosting composition having dextrose equivalent (DE) in the range of about 5 to less than 20;
(ii) water in an amount of about 13 to about 21 weight percent based on the weight of the frosting composition;
(iii) sucrose in an amount of about 33 to about 60 weight percent based on the weight of the frosting composition;
(iv) shortening in an amount of about 15 to about 27 weight percent based on the weight of the frosting composition;
(v) aqueous phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting composition;
(vi) shortening phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting composition; and
(c) whipping the frosting composition to a density from about 0.7 g/cc to about 1.0 g/cc to form a whipped frosting.

### Claim 32 (depends on 31)

The method of claim 31, wherein the shortening is soybean oil, cottonseed oil, peanut oil, canola oil, corn oil, safflower oil, sunflower seed oil, or mixtures thereof.