	US 12,446,593 B2
	Confectionary with improved opacity
David J. Domingues, Plymouth, MN (US); Ruiqi Li, Plymouth, MN (US); and Vani Vemulapalli, Plymouth, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Appl. No. 18/289,095
Filed by General Mills, Inc., Minneapolis, MN (US)
PCT Filed May 5, 2022, PCT No. PCT/US2022/027831 § 371(c)(1), (2) Date Oct. 31, 2023, PCT Pub. No. WO2022/240648, PCT Pub. Date Nov. 17, 2022.
Claims priority of provisional application 63/188,739, filed on May 14, 2021.
Prior Publication US 2024/0225035 A1, Jul. 11, 2024
Int. Cl. A23G 3/34 (2006.01); A23G 3/40 (2006.01); A23G 3/42 (2006.01); A23L 5/41 (2016.01)

CPC A23G 3/343 (2013.01) [A23G 3/001 (2013.01); A23G 3/40 (2013.01); A23G 3/42 (2013.01); A23L 5/41 (2016.08)]

14 Claims

1. A confectionary, comprising:

a. cellulose in an amount of 3.0% to 3.5% by weight of the confectionary, the cellulose having an average fiber length of 20 μm to 25 μm;

b. a fat content of 10% to 20% by weight of the confectionary, with at least 75% of the fat content being provided by a structuring fat having a melting point above room temperature;

c. a water content of 45% to 55% by weight of the confectionary;

d. a non-fat total solids content of 35% to 45% by weight of the confectionary; and

e. 0% to less than 0.01% by weight of the confectionary titanium dioxide and 0% to less than 0.01% by weight of the confectionary calcium carbonate, wherein the confectionary is a frosting, an icing, or a filling.