| abstract |
Disclosed are frosting compositions which are substantially free of emulsified oleaginous materials yet exhibit the organoleptic attributes of creme icings. The frosting compositions comprise a comestible base prepared in prescribed manner, and minor amounts of both an acid-stable whipping agent and polysaccharide gum. The comestible base is prepared by cooking a blend comprising citrus juice vesicles, a nutritive carbohydrate sweetening agents, an ungelatinized starch, an edible organic acid to provide a pH between 2.5 to 5.5 and water. The cooking yields a base having a moisture content between 30% to 60% and a viscosity between 7,000 to 10,000 cp. The frosting compositions upon aeration provide frostings having a density between 0.6 to 0.8 g./cc. |