Claims
- 1. In a baked good covered with a sugar-free cream icing composition the improvement comprising: said sugar-free icing composition comprising:about 50% to about 75% by weight sugar-free component; about 10% to about 50% by weight shortening; and about 10% to about 20% by weight water; wherein said sugar-free component consists of: erythritol in an amount of about 50% to about 100% by weight; a bulking agent in an amount of about 0% to about 50% by weight; a high intensity sweetener in an amount of about 0% to about 1% by weight; and an emulsifier in an amount of about 0% to about 1% by weight.
- 2. The baked good of claim 1 wherein the baked good is a cake, a cupcake, or a cookie.
- 3. The baked good of claim 1 wherein said bulking agent is selected from the group consisting of polyols, starch, starch hydrolysate, hydrogenated starch hydrolysate and polydextrose.
- 4. The baked good of claim 1 wherein said high intensity sweetener is selected from the group consisting of saccharin, aspartame and acesulfame-k.
- 5. The baked good of claim 1 wherein said emulsifier is selected from the group consisting of lecithin and polysorbate.
- 6. The baked good of claim 1 wherein said polyol is selected from the group consisting of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol.
- 7. The baked good of claim 1 wherein said polyol is a sugar alcohol having the formula:CH2OH—(CHOH)n—CH2OH wherein n is an integer from 2 to 5.
- 8. The baked good of claim 1 wherein said starch is a starch selected from the group consisting of corn starch, potato starch, wheat starch, and rice starch.
- 9. The baked good of claim 1 wherein said starch hydrolysate is maltodextrin.
- 10. The baked good of claim 1 wherein said bulking agent is selected from the group consisting of corn starch, potato maltodextrin, and maltitol, said high intensity sweetener is aspartame; and said emulsifier is polysorbate.
- 11. The baked good of claim 4 wherein said bulking agent is selected from the group consisting of a polyol, starch, starch hydrolysate, hydrogenated starch hydrolysate and polydextrose;said high intensity sweetener is selected from the group consisting of saccharin, aspartame and acesulfame-k; and said emulsifier is selected from the group consisting of lecithin and polysorbate.
- 12. The baked good of claim 1 wherein said icing composition comprises:about 65% by weight said sugar-free component; about 20% by weight shortening; about 10% by weight water; and a remainder of flavoring, coloring and preservatives.
- 13. The baked good of claim 1 wherein said sugar-free component comprises:about 65% by weight erythritol; about 35% by weight bulking agent; about 0.3% by weight emulsifier; and about 0.3% by weight of a high intensity sweetener.
Parent Case Info
This application claims the benefit of U.S. Provisional App. No. 60/108,818 filed Nov. 17, 1998.
US Referenced Citations (6)
Foreign Referenced Citations (7)
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Provisional Applications (1)
|
Number |
Date |
Country |
|
60/108818 |
Nov 1998 |
US |