ROYAL ICING PREMIX COMPOSITION

Abstract

An icing premix composition includes albumin, gum arabic, and confectionery sugar. The icing premix composition does not include meringue, citric acid, and titanium dioxide. The icing premix composition includes food starch in some cases. The icing premix composition produces a royal icing that is strong, flexible, and stretchy.

Claims

1. An icing premix composition, comprising albumin, gum arabic, and confectionery sugar, wherein the icing premix composition does not include meringue, citric acid, and titanium dioxide.

2. The icing premix composition of claim 1, further comprising a food starch.

3. The icing premix composition of claim 1, wherein albumin and gum arabic are present in a weight ratio of between about 4 parts albumin to about 1 part gum arabic and about 5 parts albumin to 1 part gum arabic.

4. The icing premix composition of claim 1, wherein albumin and confectionery sugar are present in a weight ratio of between about 10 parts albumin to about 1 part confectionery sugar and about 25 parts albumin to about 1 part confectionery sugar.

5. The icing premix composition of claim 1, wherein gum arabic and confectionery sugar are present in a weight ratio between about 3 parts gum arabic to about 1 part confectionery sugar and about 6 parts gum arabic to about 1 part confectionery sugar.

6. An icing premix composition consisting essentially of albumin, gum arabic, and confectionery sugar.

7. The icing premix composition of claim 6, wherein albumin is present in an amount of about 75 weight % to about 80 weight %, within a total composition of 100 weight %.

8. The icing premix composition of claim 6, wherein gum arabic is present in an amount of about 15 weight % to about 20 weight %, within a total composition of 100 weight %.

9. The icing premix composition of claim 6, wherein confectionery sugar is present in an amount of about 2 weight % to about 7 weight %, within a total composition of 100 weight %.

10. An icing premix composition consisting of albumin, gum arabic, confectionery sugar, and food starch.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0013] FIG. 1 illustrates the components of a premix composition according to an embodiment of the present invention; and

[0014] FIG. 2 illustrates a method of using the composition of FIG. 1.

DETAILED DESCRIPTION OF THE INVENTION

[0015] The following detailed description is of the best currently contemplated modes of carrying out exemplary embodiments of the invention. The description is not to be taken in a limiting sense but is made merely for the purpose of illustrating the general principles of the invention, since the scope of the invention is best defined by the appended claims.

[0016] As used herein, the term confectionery sugar refers to a refined sugar also known as confectioners' sugar, powdered sugar, 10X sugar, or icing sugar.

[0017] As used herein, the term albumin includes egg white, as well as derivatives of egg white and/or milk that contain the albumin protein.

[0018] The transitional phrase consisting essentially of limits the scope of a claim to the specified materials or steps and those that do not materially affect the basic and novel characteristic(s) of the claimed invention. As used herein, the phrase consisting essentially of excludes meringue, citric acid, and titanium dioxide and includes no more than about 10% by weight of unrecited components.

[0019] Broadly, one embodiment of the present invention is a powdered premix composition comprising albumin, gum arabic, and confectionery sugar. In some embodiments, the composition may also include a food starch, such as corn starch. The premix composition does not include meringue, citric acid, and titanium dioxide.

[0020] The inventive premix is generally used to produce royal icing for decorated desserts. Advantageously, the premix results in a more flexible royal icing which is less expensive, and which can be made in batches of varying sizes to decrease waste. Generally, the inventive premix has a shelf life of about 2 years or more.

[0021] In some embodiments, the composition comprises a weight ratio of albumin to gum arabic of between about 4 to 1 and about 5 to 1. In other words, albumin and gum arabic may be present at between about 4 parts albumin to about 1 part gum arabic and about 5 parts albumin to about 1 part gum arabic by weight.

[0022] In some embodiments, the composition comprises a weight ratio of albumin to confectionery sugar of between about 10 to 1 and about 25 to 1. In other words, albumin and confectionery sugar may be present at between about 10 parts albumin to about 1 part confectionery sugar and about 25 parts albumin and about 1 part confectionery sugar by weight.

[0023] In some embodiments, the composition comprises a weight ratio of gum arabic to confectionery sugar of between about 3 to 1 and about 6 to 1. In other words, gum arabic and confectionery sugar may be present at between 3 parts gum arabic to about 1 part confectionery sugar and about 6 parts gum arabic to about 1 part confectionery sugar by weight.

[0024] In some embodiments, albumin may be present in an amount of about 75 weight % to about 80 weight %, with the total composition being 100 weight %. In some embodiments, gum arabic may be present in an amount of about 15 weight % to about 20 weight %, with the total composition being 100 weight %.

[0025] In some embodiments, confectionery sugar may be present in an amount of about 2 weight % to about 7 weight %, with the total composition being 100 weight %.

[0026] In one embodiment, the premix may be used according to the following method. About 16 grams of the inventive premix may be blended with about 250 grams of confectionery sugar of the baker's choice. In some cases, a flavor component and/or a color component may be added. After blending, about 45 ml of water may be added and mixed with a blender at medium-low speed for about 7 minutes, or until peaks form. More water may be added for applications requiring a thinner consistency, for example glazing a cookie. The premix and confectionery sugar may be used in any order and blended, but the water is generally added last. In some cases, a small amount of edible glycerin, such as tsp., may be added to produce a softer royal icing. About 10 ounces of premix may yield about 8 pounds of royal icing. The royal icing may be placed into a pastry bag, and used to create decorations for baked goods, such as cake. Such decorations may include string work, piping, flooding, the glue used to hold gingerbread house pieces together, and flavored candy dots, for example. Once the royal icing has been made, it may be kept covered with a damp cloth to prevent drying. Unused portions may be refrigerated for future use.

[0027] An exemplary composition comprises a blend of 13 grams of albumin, 3 grams of gum arabic, and less than 1 gram of confectionery sugar. The composition excludes meringue, citric acid, and titanium dioxide.

[0028] Referring to FIGS. 1 and 2, FIG. 1 shows the relative amounts of the components of the composition, including albumin, gum arabic, and confectionery sugar according to an embodiment of the present invention. FIG. 2 shows a method of using the composition, comprising combining the premix with confectionery sugar, adding water, blending at medium-low speed for about 7 minutes to form a royal icing, transferring the blended royal icing to a pastry bag, and decorating baked goods with the icing.

[0029] It should be understood, of course, that the foregoing relates to exemplary embodiments of the invention and that modifications may be made without departing from the spirit and scope of the invention as set forth in the following claims.