Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1982-03-05
1983-04-05
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426659, 426572, A23G 300
Patent
active
043791760
ABSTRACT:
An icing composition which remains pliable and spreadable even at freezer conditions and yet which is also spreadable but not runny at temperatures ranging from room temperature to refrigerator storage temperatures. These characteristics are achieved by careful control of icing total fat content, sugar content, and within the total fat content, having a certain portion of the total fat content comprising liquid oil, and a certain portion comprising hydrogenated shortening, with the ratio of liquid oil:liquid oil plus hydrogenated shortening being within the range of from about 0.26 to 0.43 of oil:1 part of liquid oil plus hydrogenated shortening.
REFERENCES:
patent: 3244536 (1966-04-01), Kidger
patent: 3253928 (1966-05-01), Bedink et al.
patent: 3307953 (1967-03-01), Siebers
patent: 3464830 (1969-09-01), Wahba
patent: 3600196 (1971-08-01), Heine et al.
patent: 3849583 (1974-11-01), Aartsen
patent: 4135005 (1979-01-01), Cheng
patent: 4146652 (1979-03-01), Kahn
Citti James
Scherwitz Karen
Ellwein Michael D.
Hunter Jeanette M.
Lewis Robert J.
The Pillsbury Company
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