Citrus juice vesicle containing frosting compositions and method of preparation

Claim 2

A frosting composition substantially free of emulsified oleagineous material, comprising: A. from about 90% to 98% by weight of a comestible base prepared by: I. blending to form a blend a. from about 25% to 65% by weight of the blend of citrus juice vesicles having a moisture content between about 89% to 96% by weight of the vesicles; b. from about 7% to 45% by weight of the blend of a nutritive carbohydrate sweetening agent; c. sufficient edible non-volatile acid or sodium salt thereof to provide the blend with a pH ranging between about 2.5 to 5.5; d. from about 1% to 5% by weight of the blend of an ungelatinized starch; e. from about 8% to 60% by weight of the blend of water, said blend having a Brookfield viscosity of between about 3,000 to 6,000 cp. at 190° F.; and II. cooking the blend at a temperature of between 180° F. and 280° F. to form a cooked comestible base having; a. a moisture content of between about 30% to 60% by weight of the comestible base; b. a Brookfield viscosity of between 7,000 and 10,000 cp. at 190° F.; B. from about 0.4% to 3% by weight of an acid stable whipping agent; and C. from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum selected from the group consisting of locust bean gum, guar gum, xanthan gum and mixtures thereof.

Claim 3

The frosting composition of claim 1 wherein the moisture content of the cooked comestible base component is between about 45% and 55% by weight of the base.

Claim 4

The frosting composition of claim 2 wherein the citrus juice vesicles are derived from oranges.

Claim 5

The frosting composition of claim 3 wherein the blend contains from about 25% to 45% by weight of the nutritive carbohydrate sweetening agent and from about 1.5% to 3% by weight of the ungelatinized starch.

Claim 6

The frosting composition of claim 4 prepared by cooking the blend at a temperature between about 205° F. to 280° F.

Claim 7

The frosting composition of claim 5 wherein the citrus juice vesicles are homogenized at pressures of about 1,000 to 8,000 p.s.i.g.

Claim 8

The frosting composition of claim 6 wherein the comestible base component has a Brookfield flow viscosity of between about 7,000 to 9,000 cp. at 190° F.

Claim 9

The frosting composition of claim 7 wherein the whipping agent is present at from about 1% to 2.5% by weight.

Claim 10

The frosting composition of claim 8 wherein the polysaccharide gum is present at from about 0.1% to 0.3% by weight.

Claim 11

The frosting composition of claim 9 wherein the edible non-volatile organic acid is selected from the group consisting of citric acid, succinic acid, tartaric acid, malic acid, lactic acid, itaconic acid and adipic acid.

Claim 12

The frosting composition of claim 10 wherein the cooked comestible base component has a moisture content of between about 48% to 53% by weight.

Claim 13

The frosting composition of claim 11 wherein the blend comprises from about 35% to 42% by weight of the nutritive carbohydrate sweetening agent and from about 2% to 2.8% by weight of the ungelatinized starch.

Claim 14

The frosting composition of claim 12 additionally comprising a fruit puree selected from the group consisting of apple puree, pear puree, grape puree, apricot puree, peach puree, strawberry puree, blueberry puree, raspberry puree and mixtures thereof, and wherein the frosting composition's moisture content is less than about 60% by weight.

Claim 15

The frosting composition of claim 13 wherein the cooked comestible base component has a Brookfield viscosity of between about 7,000 and 8,000 cp. at 190° F.

Claim 16

The frosting composition of claim 14 having a density ranging between about 0.6 to 0.8 g./cc.

Claim 17

A process of preparing a frosting which is substantially free of emulsified oleaginous material, comprising the step of whipping, to a density of between 0.6 g./cc. to 0.8 g./cc., a frosting composition comprising: A. from about 90% to 98% by weight of a comestible base prepared by: I. blending to form a blend a. from about 25% to 65% by weight of the blend of citrus juice vesicles having a moisture content between about 89% to 96% by weight of the vesicles; b. from about 7% to 45% by weight of the blend of a nutritive carbohydrate sweetening agent; c. sufficient edible non-volatile organic acid or sodium salt thereof to provide the blend with a pH ranging between about 2.5 to 5.5; d. from about 1% to 5% by weight of the blend of an ungelatinized starch; e. from about 8% to 60% by weight of the blend of water, said blend having a Brookfield viscosity of between about 3,000 to 6,000 cp. at 190° F.; and II. cooking the blend at a temperature of between 180° F. and 280° F. to form a cooked comestible base having a. a moisture content of between about 30% to 60% by weight of the comestible base; b. a Brookfield viscosity of between 7,000 and 10,000 cp. at 190° F.; B. from about 0.4% to 3% by weight of an acid-stable whipping agent; and C. from about 0.1% to 0.3% by weight of an acid-stable polysaccharide gum selected from the group consisting of locust bean gum, guar gum and xanthan gum and mixtures thereof.

Claim 18

A process of preparing a frosting which is substantially free of emulsified oleaginous material, comprising the step of whipping, to a density of between 0.6 g./cc. to 0.8 g./cc., a frosting composition comprising: A. from about 90% to 98% by weight of a comestible base prepared by: I. blending to form a blend a. from about 25% to 65% by weight of the blend of citrus juice vesicles having a moisture content between about 89% to 96% by weight of the vesicles; b. from about 7% to 45% by weight of the blend of a nutritive carbohydrate sweetening agent; c. sufficient edible non-volatile organic acid or sodium salt thereof to provide the blend with a pH ranging between about 2.5 to 5.5; d. from about 1% to 5% by weight of the blend of an ungelatinized starch; e. from about 8% to 60% by weight of the blend of water, said blend having a Brookfield viscosity of between about 3,000 to 6,000 cp. at 190° F.; and II. cooking the blend at a temperature of between 180° F. and 280° F. to form a cooked comestible base having a. a moisture content of between about 30% to 60% by weight of the comestible base; b. a Brookfield viscosity of between 7,000 and 10,000 cp. at 190° F.; B. from about 0.4% to 3% by weight of an acid-stable whipping agent; and C. from about 0.1% to 0.3% by weight of an acid-stable polysaccharide gum selected from the group consisting of locust bean gum, guar gum and xanthan gum and mixtures thereof.