Emulsion base for the preparation of icings and fillings

Abstract

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

1 . An oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion comprising:
 (a) 15-40 wt. % water;   (b) 30-60 wt. % oil;   (c) 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; and   (d) 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.   
     
     
         2 . The emulsion according to  claim 1 , wherein the emulsion comprises 18-36 wt. % water. 
     
     
         3 . The emulsion according to  claim 1 , wherein the emulsion comprises 35-55 wt. % oil. 
     
     
         4 . The emulsion according to  claim 1 , wherein the oil has a solid fat content at 20° C. (N 20 ) of less than 20% 
     
     
         5 . The emulsion according to  claim 1 , wherein the cyclodextrin is alpha-cyclodextrin. 
     
     
         6 . The emulsion according to  claim 1 , wherein the emulsion comprises 15-40 wt. % saccharides. 
     
     
         7 . The emulsion according to  claim 1 , wherein the emulsion comprises at least 12 wt. % monosaccharides. 
     
     
         8 . The emulsion according to  claim 1 , wherein the emulsion comprises at least 60% monosaccharides by weight of the saccharides. 
     
     
         9 . The emulsion according to  claim 8 , wherein the emulsion comprises at least 70% monosaccharides by weight of the saccharides. 
     
     
         10 . The emulsion according to  claim 1 , comprising 1-20 wt. % of polysaccharides. 
     
     
         11 . The emulsion according to  claim 10 , wherein the polysaccharides comprise a polysaccharide component selected from polysaccharide filler, polysaccharide viscosifier and combinations thereof, said polysaccharide filler being selected from hydrolysed starch, starch, inulin and combinations thereof. 
     
     
         12 . The emulsion according to  claim 11 , wherein the emulsion comprises 1-18 wt. % of the polysaccharide filler. 
     
     
         13 . The emulsion according to  claim 12 , wherein the polysaccharide filler is hydrolysed starch. 
     
     
         14 . The emulsion according to  claim 11 , wherein the emulsion comprises 0.01-5 wt. % of the polysaccharide viscosifier. 
     
     
         15 . The emulsion according to  claim 14 , wherein the polysaccharide viscosifier is selected from natural gums, pectins, carboxymethyl cellulose, cellulose fibres and combinations thereof. 
     
     
         16 . A method of preparing an icing or a filling, comprising combining 100 parts by weight of the emulsion according to  claim 1  with 100-500 parts by weight of sugar. 
     
     
         17 . The method according to  claim 16 , wherein the sugar is powdered sugar. 
     
     
         18 . The method according to  claim 16 , comprising creaming the combination of emulsion and sugar to a specific gravity in the range of 0.65 to 0.95. 
     
     
         19 . The method according to  claim 16 , wherein the icing or filling is buttercream. 
     
     
         20 . An icing or filling obtained by a method according to  claim 16 . 
     
     
         21 . A bakery product comprising an icing or filling according to  claim 20 . 
     
     
         22 . A method of preparing a topping, comprising mixing 100 parts by weight of the emulsion according to  claim 1  with 30-200 parts by weight of syrup to produce a topping mixture, and whipping the mixture to a specific gravity in the range of 0.25 to 0.75. 
     
     
         23 . The method according to  claim 22 , wherein the topping has a water activity in the range of 0.80 to 0.95. 
     
     
         24 . A topping obtained by a method according to  claim 22 . 
     
     
         25 . A bakery product comprising a topping according to  claim 24 .