Low density frostings
阅读：702发布：2022-08-26
专利汇可以提供Low density frostings专利检索，专利查询，专利分析的服务。并且Dry creme frosting mix having a density of about 0.55 to 0.75 gm./cc and a lower level of sweetness than presently available frostings.，下面是Low density frostings专利的具体信息内容。
2. A dry creme frosting mix comprising: about 50 to 80 percent sucrose by weight of the dry mix; about 5 to 15 percent shortening by weight of the dry mix said shortening having a Wiley Melting Point of from about 107* F. to 120* F. and an approximate Solid-Fat Index of: Temperature, *F. Solid-Fat Index 50 23 - 38% 70 19 - 30% 80 17 - 27% 92 14 - 24% 104 9 - 19% 110 5 - 16% about 0.30 to 4.75 percent mono and diglycerides of high fatty acids by weight of the dry mix; about 0.05 to 1.00 percent polyoxyethylene sorbitan fatty acid ester by weight of the dry mix; and about 5 to 12 percent natural starch by weight of the dry mix.
3. A dry creme frosting mix comprising: about 50 to 80 percent sucrose by weight of the dry mix; about 5 to 15 percent shortening by weight of the dry mix said shortening having a Wiley Melting Point of from about 107* F. to 120* F. and an approximate Solid-Fat Index of: Temperature, *F. Solid-Fat Index 50 23 - 38% 70 19 14 30% 80 17 - 27% 92 14 - 24% 104 9 - 19% 110 5 - 16% about 0.30 to 4.75 percent mono and diglycerides of high fatty acids by weight of the dry mix; about 0.05 to 1.00 percent polyoxyethylene sorbitan fatty acid ester by weight of the dry mix; and about 0.5 to 1.0 percent pregelatinized starch by weight of the dry mix.
4. The dry creme frosting mix as recited in claim 1 wherein the polyoxyethylene sorbitan fatty acid ester is polyoxyethylene sorbitan stearate. diglycerides of
5. The dry creme frosting mix as recited in claim 1 wherein the mono and diglycerides of high fatty acids are in the proportions of about 35 to 50 percent monoglycerides of high fatty acids by weight of the combined mono and diglycerides and about 50 to 65 percent diglycerides of high fatty acids by weight of the combined mono and diglycerides of high fatty acids.
6. The dry creme frosting mix as recited in claim 5 wherein the mono and diglycerides of high fatty acids are mono and diglycerides of palmitic or stearic acid.
7. The dry creme frosting mix as recited in claim 1 wherein said sucrose is present in amounts of about 55 to 75 percent by weight of the dry mix.
8. The dry creme frosting mix as recited in claim 1 wherein said shortening is present in amounts of about 7.5 to 12.5 percent by weight of the dry mix.
9. A dry creme frosting mix comprising: about 55 to 75 percent sucrose by weight of the dry mix; about 7.5 to 12.5 percent shortening by weight of the dry mix said shortening having a Wiley Melting Point of from about 107* F. to 120* F. and an approximate Solid-Fat Index of: Temperature, *F. Solid-Fat Index 50 23 - 38% 70 19 - 30% 80 17 - 27% 92 14 - 24% 104 9- 19% 110 5 - 16% about 0.30 to 4.75 percent mono and diglycerides of palmitic or stearic acid, said monoglycerides constituting about 35 to 50 percent of the combined weight of said mono and diglycerides; about 0.05 to 1.00 percent polyoxyethylene sorbitan stearate by weight of the dry mix; and about 0.5 to 1.0 percent pregelatinized starch by weight of the dry mix.
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