Food compositions and methods of producing same

Claim 1

A DRY FROSTING MIX COMPRISING AT LEAST 70% POWDERED SUGAR 1/4 TO 1 1/2% OF SODIUM BICARBONATE 1/4 TO 3/4% OF AN EDIBLE, SOLID ALIPHATIC POLYCARBOXYLIC ACID HAVING A DISSOCIATION CONSTANT FOR THE FIRST HYDROGEN OF AT LEAST 1 X 10-5 AND AT LEAST 5% OF AN EDIBLE FAT HAVING INCORPORTED THEREIN AT LEAST 0.2% OF A WATER DISPERSIBLE EMULSIFYING AGENT SELECTED FROM THE CLASS CONSISTING OF PARTIAL FATTY ACID ESTERS OF POLYHYDRIC ALCOHOLS CONTAINNG AT LEAST ONE POLYOXYETHYLENE CHAIN, COMPLETE FATTY ACIDS ESTERS OF THE CONDENSATION PRODUCTS OF POLYHYDROC ALCOHOLS AND ETHYLENE OXIDE IN WHICH ALL OF THE HYDROXYL GROUPS OF THE ALCOHOLS CONTAIN POLYOXYETHYLENE CHAINS, PARTIAL FATTY ACIDS ESTERS OF POLYOXYETHYLENE GLYCOL AND COMPLETE FATTY ACIDS ESTERS OF POLYOXYETHYLENE GLYCOL, THE OXYETHYLENE UNITS PER MOL OF EACH OF SAID MEMBERS BEING AT LEAST FIVE AND EACH FATTY ACID GROUP IN SAID MEMBERS CONTAINING AT LEAST TWELVE CARBON ATOMS.