Base emulsion for the preparation of icings, fillings and toppings
US11291216B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Aug 3, 2017 |
| Grant date | Apr 5, 2022 |
| Priority date | — |
| Expiry date | May 7, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2250/5118
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.