Base emulsion for the preparation of icings, fillings and toppings
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. A method of preparing an icing or a filling, comprising:
(a) combining 100 parts by weight of an emulsion with 100-500 parts by weight of sugar, having an aqueous phase and an oil phase, and comprising:
(i) 15-40 wt. % water;
(ii) 30-60 wt. % oil;
(iii) 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; and
(iv) 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; and
(b) creaming the combination of emulsion and sugar to a specific gravity in the range of 0.65 to 0.95.
2. The method according to claim 1 , wherein the sugar is powdered sugar.
3. The method according to claim 1 , further comprising combining 100 parts by weight of the oil-in-water emulsion with 150-450 parts by weight of sugar.
4. The method according to claim 1 , wherein the icing or filling is buttercream.
5. An icing or filling obtained by a method according to claim 1 .
6. A bakery product comprising an icing or filling according to claim 5 .
7. The method according to claim 1 , wherein the emulsion contains 18-36 wt. % water.
8. The method according to claim 1 , wherein the emulsion contains 35-55 wt. % oil.
9. The method according to claim 1 , wherein the oil has a solid fat content at 20° C. (N 20 ) of less than 20%.
10. The method according to claim 1 , wherein the cyclodextrin is alpha-cyclodextrin.
11. The method according to claim 1 , wherein the emulsion contains 15-40 wt. % saccharides.
12. The method according to claim 1 , wherein the emulsion contains at least 12 wt. % monosaccharides.
13. The method according to claim 1 , wherein the emulsion contains at least 60% monosaccharides by weight of the saccharides.
14. A method of preparing a topping, comprising:
(a) mixing 100 parts by weight of an oil-in-water emulsion with 30-200 parts by weight of syrup to produce a topping mixture, and
(b) whipping the mixture to a specific gravity in the range of 0.25 to 0.75,
wherein the oil-in-water emulsion has an aqueous phase and an oil phase and comprises:
(i) 15-40 wt. % water,
(ii) 30-60 wt. % oil;
(iii) 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; and
(iv) 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
15. The method according to claim 14 , wherein the topping has a water activity in the range of 0.80 to 0.95.
16. A topping obtained by a method according to claim 14 .
17. A bakery product comprising a topping according to claim 16 .
18. The method according to claim 14 , wherein the emulsion contains 18-36 wt. % water.
19. The method according to claim 14 , wherein the emulsion contains 35-55 wt. % oil.
20. The method according to claim 14 , wherein the oil has a solid fat content at 20° C. (N 20 ) of less than 20%.
21. The method according to claim 14 , wherein the cyclodextrin is alpha-cyclodextrin.
22. The method according to claim 14 , wherein the emulsion contains 15-40 wt. % saccharides.
23. The method according to claim 14 , wherein the emulsion contains at least 12 wt. % monosaccharides.
24. The method according to claim 14 , wherein the emulsion contains at least 60% monosaccharides by weight of the saccharides.