Low density frostings and methods
US10327454B2 · kind B2 · utility
0Cited by
13References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 7, 2017 |
| Grant date | Jun 25, 2019 |
| Priority date | — |
| Expiry date | Aug 17, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.