US 11,950,621 B2
Process of stabilizing and spraying a foam to mimic the appearance of frosting
Alicia Antonio Perdon, Battle Creek, MI (US); Zarini Muhammad-Tahir, Kalamazoo, MI (US); Eric Homan, Portage, MI (US); and Joseph George, Bellevue, MI (US)
Assigned to KELLOGG COMPANY, Battle Creek, MI (US)
Filed by Kellogg Company, Battle Creek, MI (US)
Filed on Jul. 22, 2022, as Appl. No. 17/871,445.
Application 17/871,445 is a division of application No. 16/265,349, filed on Feb. 1, 2019, granted, now 11,425,925.
Claims priority of provisional application 62/625,102, filed on Feb. 1, 2018.
Prior Publication US 2022/0354154 A1, Nov. 10, 2022
Int. Cl. A23P 20/18 (2016.01); A23G 3/34 (2006.01); A23L 7/122 (2016.01)
CPC A23P 20/18 (2016.08) [A23G 3/343 (2013.01); A23L 7/122 (2016.08); A23V 2002/00 (2013.01)] 8 Claims
OG exemplary drawing
 
1. A coated comestible having a sugar frosting, the coated comestible comprising:
a comestible having a surface;
a foamed frosting on at least a portion of the comestible surface, wherein the foamed frosting is provided from a frosting solution including about 0.05 to about 3.5 percent foaming agent, about 60 to about 85 percent stabilizing agent including a blend of sucrose and maltodextrin in a weight ratio of the sucrose to the maltodextrin of about 1:0.5 to about 1:5, and about 5 to about 30 percent water; and
wherein the foamed frosting is made by preparing the frosting solution including the foaming agent, the stabilizing agent, and the water by (i) preparing a first mixture including a first portion of the water blended with the foaming agent and (ii) preparing a separate, second mixture of another portion of the water blended with at least a portion of the sucrose and heating the second mixture to a temperature of about 240 to about 250° F. and then cooling the second mixture to about 190 to about 205° F. (iii) blending the first mixture and the second mixture at a temperature of about 190 to about 205° F. to form the frosting solution; (iv) whipping the frosting solution a first time at a temperature of about 190 to about 205° F.; and (v) after whipping the first time, adding the maltodextrin and any remaining sucrose to the whipped frosting solution;
whipping the frosting solution and the maltodextrin blend a second time at a temperature of about 190 to about 205° F. to generate a foamed frosting solution having a foam overrun and density thereof, wherein the second whipping is sufficient to generate the foamed frosting solution before spraying with a density of greater than about 0.8 and less than about 1.25 grams per milliliter and an overrun of about 40 to about 60 percent;
spraying the foamed frosting solution at a solution temperature of about 160 to about 205° F. through a spray nozzle onto the surface of a food product and maintaining an integrity of the foam through the spray nozzle by maintaining the foam overrun and the density from the whipping step after spraying the foamed frosting solution through the spray nozzle, wherein a density of the foam after the spraying is about 0.9 to about 1.3 gram per milliliter; and
optionally drying the applied foam to form a frosted food.