Ready-to-spread cake frosting

Details Ready-to-spread cake frosting Ready-to-spread cake frosting

1986-07-08

1988-08-02

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426659, 426572, 426578, 426613, A23G 300, A23L 300

Patent

active

047612924

ABSTRACT:
A storage-stable ready-to-spread cake frosting contains: (a) about 40 to 85 weight percent sugar, at least about 20 weight percent of which comprises fructose; (b) about 1 to 12 weight percent of a granular starch having a cold-water-solubility of greater than 50 weight percent and a fat content of less than 0.25 weight percent; (c) about 5 to 30 weight percent fat; and (d) about 10 to 30 weight percent water.

REFERENCES:
patent: 4146652 (1979-03-01), Kabu et al.
patent: 4465702 (1984-08-01), Eastman et al.
Abstract of U.S. Pat. No. 4,707,374 (King et al.), Full Patent Considered 2-11-88.

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