Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1992-04-09
1993-07-27
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426659, 426804, 426658, A23L 1308, A23G 300
Patent
active
052309185
ABSTRACT:
A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.
REFERENCES:
patent: 4232049 (1980-11-01), Blake
patent: 4714620 (1987-12-01), Burke
patent: 4798734 (1989-01-01), Kanch
patent: 4985270 (1991-01-01), Singer et al.
Anderson Wendy A.
Dulin Dreena
Loh Jimbay
Grim Linn I.
Hunter Jeanette
Kraft General Foods Inc.
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