Icing having a substantially temperature independent viscosity

Details Icing having a substantially temperature independent viscosity Icing having a substantially temperature independent viscosity

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

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