Reduced fat ready-to-spread frosting
US5102680A · kind A · utility
36Cited by
23References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 16, 1991 |
| Grant date | Apr 7, 1992 |
| Priority date | — |
| Expiry date | Apr 16, 2011 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about 0.1 to 1.0 wt % of a selected high strength gelling agent; and elevated moisture levels. The shortening system is characterized by a high solid fat index. The frosting composition has a density of about 0.95-1.20 g/cc, contains less than about 6% total fat, and is further characterized in that the weight ratio of triglyceride to emulsifier is about 1:0.3-0.5.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.