Frozen aerated creamy frosting and method therefore

Details Frozen aerated creamy frosting and method therefore Frozen aerated creamy frosting and method therefore

1982-06-15

1984-02-14

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426572, 426659, A23G 904

Patent

active

044316828

ABSTRACT:
A frozen, aerated cake frosting is prepared by pasteurizing and homogenizing a blend of sweeteners, water, fat, protein, emulsifiers and stabilizers, cooling and tempering the resulting emulsion and then whipping the tempered emulsion. Thereafter the whipped emulsion is combined with powdered sucrose at a weight ratio of 0.2 to 0.4:1 and the blend is frozen. The protein component is desirably a sodium-calcium caseinate complex having a sodium to calcium ratio of 0.25 to 1.0:1.

REFERENCES:
patent: 3431117 (1969-03-01), Lorant
patent: 3464830 (1969-09-01), Wahba
patent: 3520698 (1970-07-01), Katz
patent: 3592663 (1971-07-01), Brunner et al.
patent: 3649302 (1972-03-01), Daggy et al.
patent: 3751265 (1973-08-01), Seiden
patent: 3914453 (1975-10-01), Gawrilow
patent: 4146652 (1979-03-01), Kahn et al.
patent: 4232049 (1980-10-01), Blake

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