Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2001-11-16
2003-05-20
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S578000, C426S602000, C426S604000, C426S606000, C426S659000, C426S661000
Reexamination Certificate
active
06565909
ABSTRACT:
FIELD OF THE INVENTION
The present invention provides a stable, low density, ready-to-spread frosting and methods of preparing the frosting.
BACKGROUND OF THE INVENTION
Frostings are commonly applied as topping to sweeten and decorate baked goods such as, for example, cakes, breads, donuts, muffins, and cookies. Many consumers, including commercial bakers, prefer ready-to-spread frostings because of the convenience and time savings such frostings can provide. Additionally, many consumers prefer low density, aerated frostings because these products are considered easier to spread and have a softer, lighter texture than traditional frostings. Low density frostings also have fewer calories per volume compared to traditional frostings.
Early attempts to prepare low density, ready-to-spread frostings were not successful because the frostings were not stable. Low density is achieved through introduction of gas cells into the frosting by aeration or whipping to create a foam. If the foam is not stable, the volume of the frosting can decrease upon stirring or scooping. Additionally, after extended storage of the low density frosting, the gas cells created in the frosting can coalesce resulting in large voids or air pockets and a heterogeneous texture due to density differences. Other modes of failure include emulsion breakdown with separation of water from the fat.
Various attempts have been made to provide a low density frosting composition that is stable upon extended storage. Some compositions provide stability by the inclusion of palm oil hard stock as an essential ingredient in the shortening component of the frosting. The palm oil hard stock has a high melting point and helps prevent the collapse of the three dimensional matrix that holds the gas cells. Although the resulting frostings are stable for extended periods, the products tend to have a waxy mouth feel due to the presence of the palm oil hard stock.
SUMMARY OF THE INVENTION
The invention relates to compositions and methods of preparing ready-to-serve, whipped frostings that are stable and have a density of about 0.7 to about 1.0 g/cc. The frostings comprise an aqueous phase and a shortening phase. The aqueous phase comprises an aqueous phase gel, sucrose, and an aqueous phase emulsifier. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin. The amount of water in the frosting is less than or equal to about 21 weight percent based on the weight of the frosting. The maltodextrin has a dextrose equivalent value of about 5 to less than 20. The inulin has a molecular weight comparable to maltodextrin having a dextrose equivalent value of about 5 to less than 20. Typically, the weight ratio of maltodextrin to water, the weight ratio of inulin to water, or the weight ratio of the maltodextrin and inulin mixture to water is about 1:0.7 to about 1:2.8 (maltodextrin, inulin, or mixture thereof: water). Sucrose is present in an amount that exceeds the amount that can dissolve in the aqueous phase of the frosting composition. Typically the sucrose to water weight ratio is at least about 2:1 (sucrose:water). The shortening phase comprises a shortening having a Solid Fat Index of about 12 percent or less at 104° F. (40° C.) and a shortening phase emulsifier.
One embodiment of the invention provides a frosting having a density of about 0.7 to about 1.0 g/cc and containing about 6 to about 18 weight percent maltodextrin having a dextrose equivalent value of about 5 to less than 20, about 13 to about 21 weight percent water, about 33 to about 60 weight percent sucrose, about 15 to about 27 weight percent shortening having a Solid Fat Index of about 12 percent or less at 104° F. (40° C.), and about 0.2 to about 3 weight percent emulsifiers. The emulsifiers comprise about 0.1 to about 1.5 weight percent of an aqueous phase emulsifier and about 0.1 to about 1.5 weight percent of a shortening phase emulsifier.
Another aspect of the invention provides a method for making a low density, whipped frosting. The method comprises (1) forming an aqueous phase gel comprising water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin; (2) forming a frosting composition comprising the aqueous phase gel, sucrose added in an amount that exceeds the amount that can dissolve in the aqueous phase, an aqueous phase emulsifier, a shortening phase emulsifier, and shortening having a Solids Fat Index of about 12 percent or less at 104° F. (40° C.); and (3) whipping the frosting composition to a density of about 0.7 cc/g to about 1.0 g/cc. The amount of water in the frosting is less than or equal to about 21 weight percent based on the weight of the frosting. The maltodextrin has a dextrose equivalent value of about 5 to less than 20. The inulin has a molecular weight comparable to that of a maltodextrin having a dextrose equivalent value of about 5 to less than 20. Typically the sucrose to water weight ratio is at least about 2:1 (sucrose: water). The weight ratio of maltodextrin to water, the weight ratio of inulin to water, or the weight ratio of the maltodextrin and inulin mixture to water is about 1:0.7 to about 1:2.8 (maltodextrin, inulin, or mixture thereof:water).
The stability of the frosting is provided by the formation of an aqueous phase gel rather than by manipulation of the shortening phase through the use of, for example, shortenings containing palm oil hard stock.
DETAILED DISCLOSURE OF THE INVENTION
The invention relates to a ready-to-serve, whipped frosting. In particular, the invention relates to compositions and methods for preparing ready-to-serve frostings that can be stored unopened for extended periods at room temperature with minimal volume loss as well as minimal separation of the aqueous and shortening phases. As used herein, the term “frosting” refers to a product that can be applied as a topping to sweeten and decorate baked goods such as, for example, cakes, breads, donuts, muffins, and cookies. The frostings can be applied as purchased to baked goods without mixing. As used herein, the term “ready-to-serve” denotes that no additional ingredients such as liquids need to be added to the product before use.
The frostings are stable and have low density. As used herein, the term “low density” refers to a frosting with a density of about 0.7 to about 1.0 g/cc. As used herein, “stable” refers to a frosting that has minimal phase separation after room temperature storage for six months. In some embodiments, there is no phase separation after room temperature storage for six months. Preferably, the frosting has a volume loss of less than about 20 percent after storage at room temperature for six months. The density of the frosting is preferably less than about 1.0 g/cc after storage at room temperature for six months. As used herein, “room temperature” refers to a temperature of about 21° C. to about 27° C.
The frosting comprises an aqueous phase and a shortening phase. The aqueous phase comprises an aqueous phase gel, sucrose, and an aqueous phase emulsifier. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin. The maltodextrin has a dextrose equivalent value of about 5 to less than 20. The inulin has a molecular weight comparable to that of a maltodextrin having a dextrose equivalent value of about 5 to less than 20. Typically, the weight ratio of the maltodextrin to water, the weight ratio of the inulin to water, or the weight ratio of the inulin and maltodextrin mixture to water is about 1:0.7 to about 1:2.8 (maltodextrin, inulin, or mixture thereof:water). The frosting contains less than or equal to about 21 weight percent water based on the weight of the frosting. The sucrose is added in an amount that exceeds the amount that can dissolve in the aqueous phase. Typically, the sucrose to water weight ratio is at least about 2:1 (sucrose:water). The shortening phase comprises a shortening having a Solid Fat Index of about 12 percent or less at 104° F. (40° C.) a
Huang Victor Tsangmin
Panda Fern Alane
Rosenwald Diane Rae
Bhat Nina
Frawley Annette M.
Lown Jean A.
Taylor Douglas J.
The Pillsbury Company
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