Process of producing a ready-to-spread frosting

Claim 2

A process in accordance with claim 1 wherein the glyceridic oil is an edible oil having a melting point in excess of 90* F. and less than 120* F.

Claim 3

A process in accordance with claim 1 wherein the non-reactive gas is selected from the group consisting of nitrogen, carbon dioxide, nitrous oxide, and mixtures thereof.

Claim 4

A process in accordance with claim 1 wherein the colloidal cold-water swellable polysaccharide is selected from the group consisting of cold-water swellable cellulose and cold-water swellable starch.

Claim 5

A process in accordance with claim 1 wherein the emulsion includes corn syrup, propylene glycol alginate, flavor, potassium sorbate, a calcium disodium salt of ethylene diaminetetraacetic acid, polyoxyethylene sorbitan monostearate, sorbic acid, mono-and di-glycerides, and coloring material.

Claim 6

A process in accordance with claim 1 wherein as much as about 20 percent by weight of the sugar phase is replaced with a solid comminuted flavoring material.

Claim 7

A process for producing a light bodied, ambient temperature storable, ready-to-spread frosting comprising mixing together an aqueous phase having a temperature of about 60* to about 80* F. and consisting of water and from about 1.5 to about 5.5 percent, by weight of a colloidal cold-water swellable polysaccharide, the percentage being based on the emulsion weight, and a glyceridic oil phase including an edible emulsifier, having a temperature in the range from about 90* to about 125* F.; the weight ratio of the aqueous phase to oil phase being from about 1 to about 2.5, emulsifying at a temperature of at least about 90* F. the mixture to form an oil-in-water emulsion; Maintaining the emulsion at a temperature in the range from about 90* to about 125* F. turbulently mixing at a temperature in the range of from about 70* to 120* F. a comminuted sugar composition having a temperature of 65* to 85* F. said sugar composition consisting of from about 45 to 70 percent, by weight, sucrose, and from about 30 to 55 percent, by weight, dextrose; and the emulsion to form a heavy bodied frosting composition; and aerating the heavy bodied frosting composition within a temperature range of 80* to 100* F. with an non-reactive gas to form the light bodied, ambient temperature storable, ready-to-spread frosting.

Claim 8

A process in accordance with claim 8 wherein the emulsion constitutes from about 25 percent to about 40 percent and the sugar phase from about 60 to about 75 percent of the frosting, the percentage figures being by weight.

Claim 9

A process in accordance with claim 8 wherein the glyceridic oil is an edible oil having a melting point in excess of 90* and less than 120* F.

Claim 10

A process in accordance with claim 8 wherein the non-reactive gas is selected from the group consisting of nitrogen, carbon dioxide, nitrous oxide, and mixtures thereof.

Claim 11

A process in accordance with claim 8 wherein the colloidal cold-water swellable polysaccharide is a microcrystalline cellulose.

Claim 12

A process in accordance with claim 8 wherein the aqueous phase includes corn syrup, propylene glycol alginate, flavor, potassium sorbate, and a calcium disodium salt of ethylenediaminetetraacetic acid.

Claim 13

A process in accordance with claim 8 wherein the sugar composition of substantially equal parts of powdered sucrose and powdered dextrose.

Claim 14

A process in accordance with claim 8 wherein the oil phase includes polyoxyethylene sorbitan monostearate, sorbic acid, mono- and di-glycerides, and coloring material.