| abstract |
Abstract "Flatable frosting composition, whipped frosting and method for preparing a whipping frosting composition" The present invention relates to a whipping frosting composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having a formulation value of less than 9, (d1) a first hydroxypropyl methyl cellulose, (d2) a second hydroxypropyl methyl cellulose, (e) protein, (f) optionally a hydrocolloid stabilizer non-protein, and (g) water, whereby the weight ratio of the first hydroxypropyl methylcellulose (d1) to the second hydroxypropyl methylcellulose (d2) is within the range of 3:1 to 13:1. |