Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1979-05-31
1980-11-04
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426616, 426659, A23L 134
Patent
active
042320496
ABSTRACT:
Disclosed are frosting compositions which are substantially free of emulsified oleaginous materials yet exhibit the organoleptic attributes of creme icings. The frosting compositions comprise a comestible base prepared in prescribed manner, and minor amounts of both an acid-stable whipping agent and polysaccharide gum. The comestible base is prepared by cooking a blend comprising citrus juice vesicles, a nutritive carbohydrate sweetening agents, an ungelatinized starch, an edible organic acid to provide a pH between 2.5 to 5.5 and water. The cooking yields a base having a moisture content between 30% to 60% and a viscosity between 7,000 to 10,000 cp. The frosting compositions upon aeration provide frostings having a density between 0.6 to 0.8 g./cc.
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Corbin Arthur L.
Enockson Gene O.
General Mills Inc.
O'Toole John A.
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