Low fat frosting compositions and methods

Abstract

Provided are low-fat frosting compositions comprising a soluble fiber, sweetening agent, fat ingredients, and water, and associated methods in which the low-fat frosting composition is formulated. The frosting composition may be formulated to contain less than about 12 wt-% of total fat ingredients by weight of the low-fat frosting composition. The low-fat frosting compositions of the disclosure contain soluble fiber to result in at least 40% less fat than current commercial frosting formulations.

Description

Attorney Docket No.9583WO01 LOW FAT FROSTING COMPOSITIONS AND METHODS CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit under 35 U.S.C. § 119(e) to U.S. Provisional Application No.63 / 703,339, filed October 4, 2024, entitled “Low Fat Frosting Compositions and Methods,” which is hereby incorporated by reference in its entirety for all purposes. TECHNICAL FIELD

[0002] The disclosure relates to frosting compositions and related methods of making the frosting compositions, and more particularly, to low-fat frosting compositions having about 12 wt-% or less of total fat ingredients by weight of the low-fat frosting composition. BACKGROUND

[0003] Spreadable confectionery toppings, such as icings, frostings, glazes, and other whipped toppings, play a crucial role in enhancing the taste and visual appeal of baked goods. Within the broad category of spreadable confectionary toppings are ready-to-spread (“RTS”) frostings, which, as the name indicates, are fully prepared frostings that can be spread onto a food product without the need for preparation steps by a consumer-purchaser. Traditionally, RTS frosting formulations have relied heavily on fats, such as butter, shortening, or oil, to achieve their characteristic texture, spreadability, and mouthfeel. These fats contribute to the creamy consistency, richness, and overall palatability of the frosting.

[0004] However, the high fat content in conventional frostings has become a concern for health- conscious consumers seeking to reduce their intake of saturated and trans fats. Furthermore, the use of significant amounts of fat can lead to issues such as, increased caloric density, reduced shelf life, and potential for texture instability, among others. These factors have driven a growing demand for frosting compositions that offer a desirable taste and texture profile while minimizing fat content.

[0005] While some attempts have been made to reduce fat content in frosting formulations, existing solutions often compromise texture, flavor, and / or stability. For instance, attempted methods have utilized alternative fat sources, such as vegetable oils or low-fat dairy products,Attorney Docket No.9583WO01 however, these may result in a less desirable mouthfeel or altered flavor profile. Others rely on increased sugar content to compensate for the reduced fat, leading to an overly sweet taste and potential health concerns.

[0006] There is a clear need for innovative frosting compositions that effectively reduce fat content without sacrificing the desired texture, flavor, and stability characteristics. Such formulations would provide consumers with a healthier and more sustainable option while maintaining the enjoyment of frosting as a baking culinary staple. Other objects, advantages and features of the present disclosure will become apparent from the following specification. SUMMARY

[0007] The disclosure provided herein relates to low-fat frosting compositions that exhibit desirable viscosity, organoleptic, and stability properties. The low-fat frosting compositions can be prepared commercially to include desirable or highly desirable taste, texture, mouthfeel, appearance, viscosity, spreadability, and storage stability properties. Beneficially, the low-fat frosting compositions of the disclosure provide for frosting compositions having at least 40% less fat ingredients than commercially available frosting compositions. According to the implementations described below, the incorporation of soluble fiber to the frosting compositions allows for the use of low amounts of fat ingredients, such as, about 12 wt-% or less total fat ingredients, while maintaining acceptable viscosity, organoleptic, and stability properties.

[0008] In aspects, the disclosure relates to a low-fat frosting composition that includes a sweetening agent, from about 0.1 wt-% to about 5 wt-% of a soluble fiber by weight of the low- fat frosting composition, less than about 12 wt-% total fat ingredients by weight of the low-fat frosting composition, and water. In further aspects, the composition may further comprise a starch.

[0009] In further aspects, the low-fat frosting composition includes a starch comprising corn starch, tapioca starch, potato starch, wheat starch, rice starch, or a combination thereof. In some embodiments, the corn starch is a native corn starch. The starch may be present in an amount up to about 30 wt-%. The low-fat frosting composition further includes the soluble fiber present in an amount of about 0.5 wt-% to about 3 wt-% by weight of the frosting composition. In some aspects, the soluble fiber comprises soluble corn fiber, inulin, citrus fiber, or a combinationAttorney Docket No.9583WO01 thereof. In some aspects, the low-fat frosting composition may be substantially free of insoluble dietary fibers.

[0010] In further aspects, the low-fat frosting composition includes the sweetening agent in an amount of about 40 wt-% to about 85 wt-% based on the total weight of the frosting composition. Further, the total fat ingredients may be present in an amount of about 1 wt-% to about 10 wt-%, or about 5 wt-% to about 8 wt-%. Even further, the water may be present in an amount to provide a total moisture content in a range of about 10 wt-% to about 25 wt-%. In other aspects, the water may be present in the composition in an amount of about 5 wt-% to about 20 wt-%.

[0011] In further aspects, the low-fat frosting composition may further include a cocoa ingredient in a concentration range of about 1 wt-% to about 12 wt-%. The cocoa ingredient may comprise a chocolate, cocoa powder, dutched cocoa, cocoa substitute, or combination thereof.

[0012] In further aspects, the low-fat frosting composition may further include an additional functional ingredient comprising a salt, emulsifier, leavening agent, preservative, coloring, flavoring agent, or a combination thereof. In some examples, the additional functional ingredient includes the emulsifier, wherein the emulsifier to the total fat ingredients is present in a weight ratio of about 1:1 to about 1:30, 1:1 to about 1:25, or 1:1 to about 1:15. In further aspects the emulsifier to the total fat ingredients is present in a weight ratio of about 1:1 to about 1:30, 1:1 to about 1:25, or 1:10 to about 1:30.

[0013] In even further aspects, the low-fat frosting composition has a density in a range of about 0.5 g / cc to about 1.5 g / cc. Further, the low-fat frosting composition may have a pH in a range of about 3.5 to about 6.0.

[0014] In aspects, the disclosure further relates to a method of making a low-fat frosting composition, including a step of conbining the sweetening agent the soluble fiber, the total fat ingredients, and the water according to the disclosures provided herein and recited above. In some aspects, the method may further comprise combining a starch. In some aspects, the method may further include combining an additional functional ingredient comprising a salt, emulsifier, leavening agent, preservative, coloring, flavoring agent, or a combination thereof.

[0015] While multiple embodiments are disclosed, still other embodiments of the present disclosure will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the disclosure. Accordingly, the detailed description is to be regarded as illustrative in nature and not restrictive.Attorney Docket No.9583WO01 DETAILED DESCRIPTION

[0016] This disclosure generally relates to low-fat frosting compositions containing a soluble fiber, sweetening agent, fat ingredients, and water, and associated methods in which the low-fat frosting composition is formulated. The frosting composition may be formulated to contain less than about 12 wt-% of total fat ingredients by weight of the low-fat frosting composition. In aspects, the low-fat frosting compositions contain at least 40% less fat than current commercial frosting formulations. In accordance with examples of the present disclosure, soluble fiber can be added to the frosting compositions of the disclosure to reduce the total fat ingredients in the frosting composition. In further aspects, the composition may further comprise a starch.

[0017] So that the present disclosure may be more readily understood, certain terms are first defined. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the disclosure pertain. Many methods and materials similar, modified, or equivalent to those described herein can be used in the practice of the embodiments of the present disclosure without undue experimentation. The preferred materials and methods are described herein. In describing and claiming the embodiments of the present disclosure, the following terminology will be used in accordance with the definitions set out below.

[0018] The term “about,” as used herein, refers to variation in the numerical quantity that can occur, for example, through typical measuring techniques and equipment, with respect to any quantifiable variable, including, but not limited to, mass, volume, time, and distance. Further, given solid and liquid handling procedures used in the real world, there is certain error and variation that is likely through differences in the manufacture, source, or purity of the ingredients used to make the compositions or carry out the methods and the like. The term "about" also encompasses amounts that differ due to different equilibrium conditions for a composition resulting from a particular initial mixture. Whether or not modified by the term “about,” the claims include equivalents to the quantities.

[0019] As used herein, the term "substantially free" refers to compositions completely lacking the component or having such a small amount of the component that the component does not affect the performance of the composition. The component may be present as an impurity or as aAttorney Docket No.9583WO01 contaminant and shall be less than 0.5 wt-%. In another embodiment, the amount of the component is less than 0.1 wt-% and in yet another embodiment, the amount of component is less than 0.01 wt-%.

[0020] A described low-fat frosting composition can include a total amount of fat ingredients, referred to as “total fat ingredients” of the frosting, a substantial portion of which is non- hydrogenated palm oil-based shortening ingredient (or “palm oil-based shortening” for short). Another portion of the total fat ingredients is crystal-enhancing fat ingredient, which is a fat ingredient that is (among other things) solid at room temperature, e.g., up to about 20 or 25 weight percent based on the weight of total fat ingredients of the frosting. As used herein, the term “total fat ingredients” refers only to ingredients understood to be fat or oil ingredients, generally meaning ingredients that have a high or very high level of tri-glycerides; the term does not refer to other ingredients that include concentrated levels non-tri-glyceride fatty acids or fatty acid residues such as ingredients that include a high concentration of mono-glycerides or di- glycerides, especially such ingredients that are known as emulsifiers or dispersants.

[0021] In aspects, exemplary low-fat frosting compositions can have any useful water activity. Water activity is a measure of the amount of chemically available water in a frosting, i.e., water that is not bound, or “free.” A lower water activity of a frosting means that the frosting has a lower amount of free water in a frosting, which reduces the propensity for the frosting to dry out and harden. Further, a lower water activity of a frosting improves the ability of the frosting to contain solid particulates, such as chocolate chips, without degrading the particulates. In further aspects, a lower water activity reduces the potential for microbial growth in a frosting, which allows for reduction or elimination of preservatives. Without limiting the present disclosure or claims, examples of water activity of the described low-fat frosting compositions can be in a range from about 0.7 to about 0.85, e.g., from about 0.75 to about 0.82.

[0022] The term "weight percent," "wt.%," "wt-%," "percent by weight," "% by weight," and variations thereof, as used herein, refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100.

[0023] Numeric ranges recited within the specification are inclusive of the numbers defining the range and include each integer within the defined range. Throughout this disclosure, various aspects of this disclosure are presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed asAttorney Docket No.9583WO01 an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible sub-ranges, fractions, and individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed sub-ranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6, and decimals and fractions, for example, 1.2, 3.8, 1½, and 4¾ This applies regardless of the breadth of the range.

[0024] In certain aspects, the compositions of the disclosure provide frosting compositions with desirable taste, texture, mouthfeel, appearance, viscosity, spreadability, and / or storage stability properties while containing low concentrations of total fat ingredients. As would be understood by those having ordinary skill in the art, reducing the fat content in a frosting composition can be challenging due to the particular balance of ingredients required to maintain a stable frosting structure. In some aspects, confectionary compositions such as icings, glazes, and frostings may be understood as a two-phase system consisting of small sugar crystals dispersed in a saturated sugar solution. A challenge associated with maintaining control over the sugar-water system of the composition may be accomplished through use of ingredients to stabilize the composition throughout changes in temperature and humidity, and maintain pliability, gloss, body, and good eating characteristics.

[0025] In some aspects, frosting compositions used for topping baked goods, may be characterized as a modified sugar-water system in which hydrocolloids and additional ingredients may be used to control the balance between dissolved sugar and suspended sugar. In embodiments, the solubility and crystallizing characteristics of the sugar in an aqueous medium can be modified and thereby stabilize the size of sugar crystals. In aspects, the stability of a frosting composition may refer to the ability of the frosting to retain its aerated cellular structure and smooth texture, while resisting liquid separation during storage. In order to achieve this balance, various hydrocolloids with suitable properties, such as suspending, emulsifying, and gelling properties, may be used in preparing frosting compositions. In further aspects, frosting compositions for use in topping baked goods, for example, require the inclusion of fat ingredients in order to provide a light, aerated structure with low specific gravities. Therefore, in order to achieve frosting compositions exhibiting properties such as, ease of spreading and handling, good adherence to baked products, firm setting, retention of uniform moisture content,Attorney Docket No.9583WO01 maintenance of glossy appearance, and / or absence of grittiness, a careful balance of all components within the frosting composition are required. Beneficially, the present disclosure has identified that the inclusion of a soluble fiber may reduce the amount of total fat ingredients in the frosting compositions of the disclosure to contain at least 40% less fat than current commercial frosting formulations, while still maintaining suitable frosting composition properties as discussed herein.

[0026] In aspects, a nutritive carbohydrate sweetening agent or “sugar” is the principal sweetening ingredient in a low-fat frosting composition as described herein, and a principal ingredient overall. The sweetening agent provides bulk and body to the frosting and contributes to organoleptic properties of the frosting such as, sweetness, texture, consistency, viscosity, density, and taste. While the principal sweetening agent may be sugar, other sweetening agents such as dextrose, invert sugar, and corn syrup may also provide specific effects on the stability and appearance of the final frosting composition as further described herein.

[0027] Useful as the sweetening agent are any of a variety of edible oligosaccharides having one, two, or more saccharide groups including for example, sucrose, fructose, dextrose, maltose, lactose, galactose, sorbitol, and combinations thereof. These sugars can be used in any of a variety of conventional forms, such as, for example, cane sugar, beet sugar, corn syrup, corn syrup solids, brown sugar, maple sugar, maple syrup, honey, molasses, and invert sugar. Preferably, the sweetening agent can be selected from the group consisting of sucrose, fructose, dextrose, maltose, and mixtures thereof. More preferably, the sweetening agent can be a mixture of sucrose and corn syrup, such as, high fructose corn syrup, which generally is a mixture of dextrins, maltose, fructose, and dextrose. In embodiments where smoothness is desired, more finely ground sugars, such as 6X or 10X pulverized sugar, or fondant sugar, may be used. In aspects, fondant sugar may comprise a combination of from about 80 wt-% to about 85 wt-% granulated sugar, about 10 wt-% to about 15 wt-% dextrose, and about 3 wt-% to about 7 wt-% invert sugar that has been boiled with about 20 wt-% to about 25 wt-% of water. Upon cooling, the fondant sugar is worked to hold crystal formation to microscopically small scale.

[0028] The amount of sweetening agent in a low-fat frosting composition can be adjusted within a desired range to achieve a desired sweetness level and suitable organoleptic properties. Desired organoleptic properties can be similar to previous aerated cream icings or butter-cream frostings, e.g., smooth texture, short consistency, spreadability without flowing or running, and aAttorney Docket No.9583WO01 density of about 0.5 to about 1.5 g / cc, or about 1 to about 1.2 g / cc. Exemplary amounts of sweetening agent in the low-fat frosting compositions can be from about 40 to about 85 weight percent, from about 50 to about 85 weight percent, or from about 55 to about 80 weight percent, especially from about 58 to about 72 weight percent based on total weight frosting.

[0029] In certain frosting embodiments, a sweetening agent may be present in the frosting composition in an amount of about 40 wt-% to about 85 wt-%, about 45 wt-% to about 80 wt-%, about 50 wt-% to about 80 wt-%, or about 55 wt-% to about 75 wt-%, based on total weight of the frosting composition. In further embodiments, the low-fat frosting compositions can be a blend of sucrose and a corn syrup, which also functions as a plasticizer and humectant. In such embodiments, the sucrose can be included in an amount in a range from about 30 wt-% to about 60 wt-%, about 35 wt-% to about 55 wt-%, or about 40 wt-% to about 55 wt-%, based on total weight of the frosting composition. In further aspects, a corn syrup can be included in an amount in a range from about 10 wt-% to about 30 wt-%, about 15 wt-% to about 30 wt-%, or about 20 wt-% to about 27 wt-%, based on total weight frosting.

[0030] As previously described herein, fat ingredients are an essential component of many frosting compositions to impart improved volume, stability, grain and texture, and palatability to the frostings. The ability of a fat ingredient to absorb and retain water is important for the production of certain types of confectionery toppings. Various fat ingredients will possess different water-absorbing capacities, with hydrogenated shortenings having superiority over lard, and high-emulsifier shortenings being able to absorb several times their weight of water. In some aspects, shortenings with high water absorption may yield light and fluffy confectionery toppings.

[0031] In some aspects, various palm oil-based shortenings are known. They have been identified as having taste and organoleptic properties desired in a frosting, e.g., have been found to exhibit desired performance in terms of taste, mouthfeel, or texture, when combined with other ingredients to produce a frosting. Palm oil-based shortenings also provide a low trans fatty acid nutritional profile. In some embodiments, a palm oil-based shortening for use in the low-fat frosting composition is non-hydrogenated, i.e., it does not substantially contain fat material that has been processed by a method of hydrogenation. Hydrogenation is a known method used to increase a level of saturation of a fat material, which is known to produce trans fatty acid in the fat material. The palm oil-based shortening used in a frosting composition as described hereinAttorney Docket No.9583WO01 can be made substantially of one or more fat ingredients that are not hydrogenated, i.e., not partially hydrogenated and not fully hydrogenated. For example, the palm oil-based shortening can contain at least 90, 95, 99, or 100 weight percent non-hydrogenated fat materials, especially non-hydrogenated palm-oil based fat materials. A portion of the non-hydrogenated palm oil- based shortening may optionally be fractionated or interesterified to effect desired or advantageous mechanical properties such as plasticity, melting point, etc. The palm oil-based shortening preferably excludes any substantial amount (e.g., contains less than 1 wt-%, less than 0.5, 0.2, or 0.1 wt-%) of hydrogenated, partially hydrogenated, or fully hydrogenated fat material.

[0032] The palm oil-based shortening includes a major amount of fat derived from palm oil, which is known to include high naturally occurring levels of saturated fatty acids and low levels of trans fatty acids. The palm oil-based shortening may be what is referred to as a pure oil or a whole oil (e.g., whole palm oil), e.g., the palm oil-based shortening may be entirely (e.g., 100 percent) whole palm oil. Other embodiments of the palm oil-based shortening can be a portion of whole palm oil combined with a portion of fractionated or interesterified fat (especially palm oil). Fractionated palm oils may be prepared by known methods of fractionation (e.g., fractionated palm oil, fractionated palm kernel oil), using crystallization and separation processes, to obtain more solid (stearin) fractions eliminate more liquid (olein) fractions. Interesterified fats (including interesterified palm oil or palm oil fractions) can be prepared by known methods of interesterification whereby fatty acid residues of triglycerides are removed and re-combined, i.e., exchanged between glyceride molecules in a manner that affects one or more physical properties of the fat such as melting point or solid fat content.

[0033] Palm oil is to be distinguished from palm kernel oil. Both palm kernel oil and palm oil are obtained from the same plant, but from different parts. Palm kernel oil is obtained by expression of palm kernels. Palm oil is obtained from the husks rather than the seed nut. Palm oil is characterized by a red color resulting from a high carotene level. Further, in aspects, palm oil can be characterized by high levels of palmitic and oleic acids whereas palm kernel oil is a lauric oil similar to coconut oil, having little palmitic or oleic acid. Naturally occurring whole palm oil is fluid at room temperature in contrast to palm kernel oil.

[0034] Embodiments of the palm oil-based shortening can include a majority of or a high or very high level of non-hydrogenated whole palm oil. Exemplary embodiments of palm oil-basedAttorney Docket No.9583WO01 shortenings can contain at least 50 weight percent, at least 70, 80, 90, 95, 99 or more weight percent non-hydrogenated whole palm oil. Optionally, some or all of the whole palm oil may be interesterified or otherwise modified other than by hydrogenation.

[0035] Certain embodiments of palm oil-based shortenings include a blend of non-hydrogenated whole palm oil, and a non-hydrogenated stearin fraction of palm oil. Such two-part blends of whole palm oil and palm stearin may contain any useful amount of each of these two fat materials, such as from about 50 wt-% to about 95 wt-% whole palm oil and from about 5 wt-% to about 50 wt-% palm stearin fraction; from about 70 wt-% to about 90 wt-% whole palm oil and from about 10 wt-% to about 30 wt-% palm stearin fraction; or from about 75 or 80 wt-% to about 90 wt-% whole palm oil and from about 10 wt-% to about 20 or 25 wt-% palm stearin fraction. Optionally, some or all of the whole palm oil or the palm stearin, or both, may be interesterified or otherwise modified, except by hydrogenation.

[0036] While not necessarily preferred, a palm oil-based shortening used in a frosting as described may also contain a low or minor amount of non-palm oil-based fat or other non-fat ingredients. Examples of non-palm oil-based fat ingredients include known non-palm oil fats and their derivatives (e.g., fractionated, hydrogenated, modified), including non-tropical and tropical fats. Examples include oils obtained from soybean, rapeseed (canola), sunflower, peanut, hazelnut, walnut, cottonseed, olive, corn, grapeseed, rice bran, sesame, safflower, linseed / flax, oat, wheat germ, copra oil, cottonseed oil, palm kernel oil, coconut oil, rice bran oil, palm kernel oil (e.g., fractionated palm kernel oil), and the like. Certain more specific examples include low linolenic soybean oil, high oleic canola oil, and high oleic soybean oil. Others include triglyceride oils that are derived from microorganisms, animals (e.g., lard, tallow, butter), and plants. These may optionally be natural, processed by interesterification, hydrogenation, or fractionation, genetically modified, or trait enhanced.

[0037] A non-palm oil-based fat or non-fat ingredient may be present in a palm oil-based shortening ingredient in an amount that does not substantially deteriorate from important properties of the palm oil-based shortening or the finished low-fat frosting compositions, such as taste, mouthfeel, texture, viscosity, Rate of Crystallization, spreadability, processability, and stability. A preferred amount of such non-palm oil-based fat or non-fat ingredient may be an amount that does not exceed about 10 wt-%, 5 wt-%, 2 wt-%, or 1 wt-% of the palm oil-basedAttorney Docket No.9583WO01 shortening. Most preferably, the palm oil-based shortening can contain less than 1 wt-% or less than 0.5 wt-% of such non palm oil-based fat or non-fat ingredient.

[0038] A palm oil-based shortening may optionally and preferably be plastic, or capable of being formed into a plastic, e.g., by a known method such as votation. As used herein, the term “plastic” in reference to a palm oil-based shortening means a solid, non-fluid, non-pourable and non-pumpable shortening (fat) at room temperature of 70 degrees F (21 degrees C).

[0039] In aspects, the palm oil-based shortening can further be characterized as exhibiting one or more of other various mechanical traits found to be useful for preparing the described frosting. One well-known trait for characterizing a fat composition is Solid Fat Content (SFC). SFC is determined for a fat sample by detecting the NMR signal from both liquid and solid components in the fat sample, or by detecting the change in the liquid signal as it is displaced by solid. AOCS methods for determining SFC include AOCS Cd 16b-93 revised in 2000 (Direct Method) and AOCS Cd 16-81 revised in 2000 (Indirect Method). Using SFC, a melting curve or SFC profile can be created by measuring SFC for a fat sample at several different temperatures and then plotting the SFC measurements as a function of temperature.

[0040] Exemplary palm oil-based shortenings can exhibit an SFC profile that falls within the following ranges of solid fat (percent) in a shortening at certain temperatures: from about 54 to 62 percent at 10 degrees C, from about 31 to 39 percent at 20 degrees C, from about 12 to 22 percent at 30 degrees C, from about 3 to 9 percent at 40 degrees C.

[0041] Another property that is useful to characterize a fat composition is Mettler Drop Point (MDP). Examples of palm oil-based shortenings useful in a frosting as described can exhibit a Mettler Drop Point (MDP) that ranges from about 104 degrees Fahrenheit (F) to about 112 degrees F.

[0042] Iodine value (I.V.) is another trait useful to characterize fat compositions. Certain exemplary palm oil-based shortenings useful in frostings as described herein can have an iodine value of about 50 to 55 g / 100g.

[0043] Preferred palm oil-based shortening can be beta prime crystal form tending fat materials, meaning fat materials that include a solid phase that is substantially in a beta prime phase crystalline form (i.e., at least 50% of the solids). Descriptions of such beta prime phase tending shortenings and their rapid cooling methods of preparation are found in U.S. Pat. Nos.2,801,177Attorney Docket No.9583WO01 (issued Jun.30, 1957, to E. S. Lutton and U.S. Pat. No.3,253,928 (issued May 31, 1966) to Bedenk et al), which are incorporated herein by reference.

[0044] The palm oil-based shortening can also be characterized based on a Rate of Crystallization (ROC) profile. Rate of Crystallization of a fat is a measure of the amount of crystallized solids (solid fat) contained in the fat over a period of time at which the temperature of the sample is reduced under controlled conditions. The palm oil-based shortening should exhibit a ROC profile that allows crystals to form in the total fat ingredients of a frosting, during processing, especially during early processing of frosting ingredients to produce a low-fat frosting composition.

[0045] A Rate of Crystallization of a palm oil-based shortening that may be useful with other ingredients to prepare a low-fat frosting composition as described herein, may exhibit a ROC profile as follows: at least about 15 percent solids at 2.5 minutes, at least about 30 percent solids at 5 minutes, at least about 35 percent solids at 7.5 minutes, and a least about 38 percent solids at 10 minutes. An alternate or preferred ROC profile of the palm oil-based shortening may be: from about 15 to about 30 percent solids at 2.5 minutes, from about 30 to about 38 percent solids at 5 minutes, from about 30 to about 40 percent solids at 7.5 minutes, from about 32 to about 42 percent solids at 10 minutes.

[0046] Beneficially, the low-fat frosting compositions of the disclosure have less fat by weight of the composition than commercially available frosting compositions. Many commercially available frosting compositions contain about 14 wt-% or more total fat ingredients. In aspects, the low-fat frosting compositions of the disclosure contain at least 40% less fat ingredients compared to commercially available frosting compositions. In certain frosting embodiments, the total fat ingredients by weight of the low-fat frosting composition may be present in an amount of less than about 12 wt-%. In further embodiments, the total fat ingredients by weight of the low-fat frosting composition may be present in an amount of about 1 wt-% to about 12 wt-%, about 1 wt-% to about 10 wt-%, about 2 wt-% to about 10 wt-%, about 3 wt-% to about 9 wt-%, about 4 wt-% to about 8 wt-%, or about 5 wt-% to about 8 wt-%, based on the total weight of the frosting composition.

[0047] The low-fat frosting compositions of the disclosure may further incorporate soluble fiber to enhance both sensory and functional properties of the low-fat frosting composition. In aspects, dietary fibers are plant matter that can typically be classified as soluble or insoluble. InAttorney Docket No.9583WO01 some aspects, soluble fiber, when placed in water, will absorb the water, whereas insoluble fiber will remain essentially unchanged. Without being bound to any particular mechanism or theory, the inclusion of soluble fiber is particularly valuable in the low-fat frosting formulations of the disclosure as it contributes to the desired texture, mouthfeel, and stability typically associated with higher fat content.

[0048] In some embodiments, suitable soluble fibers for use in the present disclosure include, but are not limited to, soluble corn fiber, inulin (such as, those derived from chicory root), citrus fiber, oat beta-glucan, pre-gel starch, or any combination thereof. In preferred embodiments, the soluble fiber is a soluble corn fiber. The specific type and amount of soluble fiber can be tailored to achieve desired textural attributes, such as creaminess, spreadability, and resistance to syneresis (separation of liquid). In some aspects, beyond its functional benefits, soluble fiber can also contribute to the nutritional profile of the frosting by providing dietary fiber.

[0049] In aspects, the term “dietary fiber” may generally refer to indigestible portions of food derived from plants. Dietary fiber typically has two components, namely, soluble dietary fiber, and insoluble dietary fiber. The term “insoluble dietary fiber” as referred to herein, includes dietary fiber that does not dissolve in water and may provide bulking effect by absorbing water as the insoluble dietary fiber moves through the digestive system. Insoluble dietary fiber can be found in foods such as whole wheat flour, seeds, and the skins of fruits and vegetables, to name a few. In some embodiments, the low-fat frosting composition is substantially free of insoluble dietary fiber. In other embodiments, the low-fat frosting composition is free of insoluble dietary fiber. In further embodiments, the low-fat frosting compositions of the disclosure may be substantially free of insoluble dietary fiber, with the exception of a cocoa ingredient. As will be further described below, the “insoluble dietary fiber” as referred to herein does not encompass starch components which may be soluble, insoluble or a resistant starch. In embodiments, the low-fat frosting compositions may still comprise an amount of insoluble starch, such as corn starch or native corn starch as further described herein, even in low-fat frosting compositions having no insoluble dietary fiber, or substantially no insoluble dietary fiber.

[0050] Beneficially, the low-fat frosting compositions of the disclosure have less fat by weight of the composition than commercially available frosting compositions via the inclusion of the soluble fiber. In certain frosting embodiments, the soluble fiber may be present in an amount ofAttorney Docket No.9583WO01 about 0.05 wt-% to about 7 wt-%, about 0.1 wt-% to about 5 wt-%, about 0.5 wt-% to about 3 wt-%, or about 1 wt-% to about 2 wt-%, based on the total weight of the frosting composition.

[0051] In further embodiments, the low-fat frosting compositions of the present disclosure may utilize a starch as an ingredient to achieve desired texture, stability, and overall quality of the frosting composition having total fat ingredients at a concentration of about 30 wt-% or less. Starches, being hydrophilic polymers, contribute to the viscosity and structure of the frosting, mimicking the mouthfeel and texture typically imparted by higher fat content in traditional frostings. While corn starch is a preferred embodiment due to its wide availability, neutral taste, and excellent thickening properties, the disclosure encompasses the use of other starches without limiting the scope of the disclosure.

[0052] Suitable starches include, but are not limited to, corn starch, tapioca starch, potato starch, wheat starch, rice starch, and waxy starch varieties. The specific type of starch can be further selected based on desired textural attributes and overall formulation compatibility. The starch component may be pre-gelatinized for immediate thickening and stabilizing effects. In alternative embodiments, the disclosure further contemplates the use of insoluble starches, such as native corn starch. When using an insoluble starch, a heating step during the preparation process may be necessary. This heating allows the starch granules to swell and gelatinize within the frosting mixture, contributing to its viscosity and texture. Careful control of the heating temperature and time is crucial to achieve the desired starch gelatinization and prevent over- thickening or a grainy texture. Furthermore, modified starches with enhanced viscosity, stability, or shear-thinning properties can be incorporated to achieve specific textural goals or processing advantages.

[0053] As described above, in embodiments where the low-fat frosting composition may be free of insoluble dietary fiber or substantially free of insoluble dietary fiber, the composition may still contain a starch ingredient (insoluble, soluble, or a resistant starch) in an amount of up to about 30 wt-%, about 3 wt-% to about 30 wt-%, about 5 wt-% to about 25 wt-%, or about 6 wt-% to about 20 wt-%.

[0054] The low-fat frosting compositions of the disclosure can further comprise water. In embodiments, the low-fat frosting compositions can have a total moisture content ranging from about 10 to about 25 wt-%, e.g., from about 10 to about 18 wt-%, preferably about 11 to about 16 wt-%, or from about and more preferably about 13 to 15.5 wt-%, based on total weight frosting.Attorney Docket No.9583WO01 In further embodiments, the water may be present in the composition in an amount of 5 wt-% to about 20 wt-%. The moisture is supplied in part by moisture associated with the syrup component, but primarily by the added water to the low-fat frosting composition.

[0055] The low-fat frosting composition can optionally include any of a variety of additional functional ingredients to modify the nutritional, organoleptic, flavor, color, or other properties of the frosting. In particular, the low-fat frosting composition may include sugar replacers or bulking agents such as polydextrose, low DE maltodextrins, or specially modified starches.

[0056] The low-fat frosting composition can further include an emulsifier to provide desired texture, a spreadable consistency, body, and a creamy mouth feel. An emulsifier may also be useful to stabilize the low-fat frosting, provide freeze / thaw stability, increase viscosity, or prevent icing breakdown due to moisture weeping.

[0057] Some emulsifiers, e.g., monoglycerides, have relatively higher melting points compared to the fat ingredients. Consequently, as more emulsifier is added to the shortening to form an emulsified shortening, melting point and hardness may increase. As an increased emulsifier level hardens the shortening, blending with other frosting ingredients becomes more difficult. Thus, a first portion of emulsifier may be preblended with a fat ingredient, and one or more additional portion may be added to frosting ingredients in dry powder form or liquid form. In other embodiments, an emulsifier slurry may be prepared and pre-blended with a portion of the sweetening agents, water, additional functional ingredients (such as, color, flavor, etc.), and optional starch, prior to blending with a fat ingredient.

[0058] Certain useful emulsifiers include monoglycerides. A monoglyceride can affect properties of fat ingredients of a frosting, such as by aiding dispersion of fat ingredients throughout the other frosting ingredients, e.g., sugar syrup. Certain examples of monoglyceride emulsifiers include mixtures of monoglycerides of higher fatty acids, e.g., a combination of 75 to 80 % oleic acid with the balance being linoleic acid and having an iodine value (“IV”) substantially less than 50. Monoglyceride ingredients (e.g., distilled monoglyceride) will contain low levels of other materials such as diglycerides or monoglycerides of other fatty acids or degrees of unsaturation. Mono- and diglyceride blends can be used if a monoglyceride fraction has desired iodine value and fatty acid chain length. Monoglycerides can be useful in any amount that can result in a desired low-fat frosting as described, such as from 0.5 to 0.8 weight percent monoglyceride ingredient based on total weigh frosting.Attorney Docket No.9583WO01

[0059] Other exemplary emulsifiers include esters of polyhydric alcohols (especially sorbitan esters) such as polyoxyethylene fatty acid esters of polyhydric alcohols, especially polyethoxylated esters of sorbitan such as Polysorbate 60 (polyoxy-20-ethylene sorbitan stearate) and polyoxyethylene sorbitan monostearate (e.g., Tween-60 and Tween-80), polyglycerol esters of higher fatty acids, Polysorbate 80 (i.e., a polyoxy-20-ethylene sorbitan monooleate), and mixtures thereof. Polysorbate 80 can be included in combination with polyglycerol ester. Preferred polyglycerol esters are selected from the group consisting of triglycerol monostearate, decaglycerol monooleate, decaglycerol monopalmitate, decaglycerol dipalmitate, hexaglycerol monostearate and mixtures thereof. Especially useful herein as a PGE is decaglycerol dipalmitate. Other suitable emulsifiers include unmodified monoglycerides, mono and diglyceride blends, triglycerol monostearate, sorbitan esters, propylene glycol fatty acid esters, and lecithin. Exemplary useful high HLB emulsifiers include ethoxylated mono- and diglycerides, succinylated mono- and diglycerides, polysorbates, ethoxylated sorbitans, decaglycerol esters, e.g., decaglycerol dipalmitate. In further aspects, the emulsifier may comprise sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), diacetyl tartaric acid esters of mono- and diglycerides (DATEM), or combinations thereof.

[0060] Emulsifier can be added one or a combination of frosting ingredients directly, as a single ingredient, or in a variety of forms, such as a component of another ingredient such as a fat. The total amount of emulsifier (e.g., a single emulsifier or a combination of emulsifiers) in a low-fat frosting can be any amount useful to produce a desired frosting. A total level of emulsifier can be selected to achieve frosting properties such as, a creamy, rich mouthfeel, smooth texture, a desired consistency, spreadability, viscosity, and desired density and stability. Exemplary amounts of emulsifier can be from about 0.5 wt-% to about 7 wt-%, from about 0.5 wt-% to about 6 wt-%, or from about 1 wt-% to about 5 wt-%, based on total weight frosting. In other embodiments, the emulsifier may be present in an amount of about 1 wt-% or less, such as, in an amount of about 0.05 wt-% to about 1 wt-%. In further aspects, when the low-fat frosting compositions comprise an emulsifier, the amount of emulsifier to the total fat ingredients may be present in a weight ratio of about 1:1 to about 1:30, 1:1 to about 1:25, 1:1 to about 1:15, about 1:1 to about 1:12, about 1:5 to about 1:30, or about 1:10 to about 1:30.

[0061] Additionally, synthetic and natural flavorings or coloring agents can be included in a low- fat frosting as described. Exemplary flavors include cream or cream cheese flavor, milk powder,Attorney Docket No.9583WO01 chocolate, vanilla extract, vanilla powder, cocoa powder, cocoa substitute, hazelnut, dutched cocoa, mint, lemon, and mixtures thereof. The flavoring agents are preferably used in amounts of about 0.01 to about 3%. In other embodiments, the low-fat frosting compositions may include a cocoa ingredient comprising the chocolate, cocoa powder, dutched cocoa, cocoa substitute, or combination thereof, in an amount of from about 1 wt-% to about 12 wt-%. The coloring agents are preferably used in amounts of about 0.01 to 0.05 wt-%. In further embodiments, flavor materials and particulates such as fruit and fruit extracts, nuts, chips, and the like, can be added to the frosting compositions as desired.

[0062] Other additives can be present in the low-fat frosting composition in minor amounts, e.g., less than about 1 wt-%, preferably less than about 0.5 wt-%, if desired. These include, for example: salt, whiteners, such as titanium dioxide, etc., mold inhibitors, such as potassium sorbate, sorbic acid, dehydroacetic acid, sodium benzoate, etc., sequestering agents, acidulants, buffers, food acids, preservatives, antioxidants, such as butylated hydroxytoluene, butylated hydroxyanisole, etc., vitamins, minerals, and the like.

[0063] The low-fat frosting compositions can be prepared by methods that include steps of combining ingredients, blending or mixing, aerating, heating, cooling, etc., examples of which steps and methods are provided herein. One example process of preparing the low-fat frosting compositions is further described herein.

[0064] In embodiments, a first step may comprise blending a combination of certain frosting ingredients to form a uniform mixture by first mixing or blending together in any order: sweetening agent (e.g., sugar and / or corn syrup) and water, starch, fat ingredients, soluble fiber, and optionally viscosity agent, emulsifier, and other additives, in such a manner as to achieve a uniform fluid blend of these ingredients. A ribbon blender is suitable to perform the blending.

[0065] In aspects, the blending step can involve pre-blending sub steps or ingredient handling. For example, a combination (optionally pre-mixed) of heated ingredients can be added together into a blender or mixer, the ingredients including one or more emulsifiers and optionally pH modifiers, and monoglyceride to form an emulsifier slurry. Once the emulsifier slurry is formed, it may be blended into the frosting composition, with optional pH adjustment. The palm oil- based shortening ingredient can be added in a plastic or may be added to the ribbon blender in a heated melted form, e.g., at a temperature of at least about 130 degrees F, such as from about 130 to about 150 degrees F, from about 140 degrees F to about 150 degrees F, and optionally may beAttorney Docket No.9583WO01 added as the final ingredient to the combination. Insufficiently heated frostings may permit some undesirable crystallization of the fat ingredients.

[0066] In aspects, the blending step can further include a pre-blending step, which prepares a pre-blend of minor ingredients (i.e., additional functional ingredients) with optional water to form a slurry. The slurry formation allows for hydration of viscosity agent. The pre-blend dry mix may contain minor additional functional ingredients, such as flavor, color, and additional emulsifier. The pre-blend can be mixed with water, for a useful amount of time such as about five minutes.

[0067] The preblended slurry and melted shortening, fat, and monoglyceride ingredients form an emulsion upon blending. To the blended emulsion, additional sweetening agent (i.e., sugar) is added and further mixing is conducted. In preferred variations, the blending step can involve a period of high shear blending to break up and disperse the dry ingredients. In variations, the shortening ingredient is added last to the mixture, after all other ingredients of this step.

[0068] Once the final frosting composition is cooled, the frosting ingredients (cooled homogenized frosting base) can be optionally aerated from a native density of the of about 1.2 to about 1.4 grams per cubic centimeter, to provide a finished composition having a density of from about 0.5 to about 1.5 g / cc. Preferred low density frostings can be stored (e.g., at 70 degrees F) for weeks (2, 4, 6 weeks) or months (1, 2, 4 months) while maintaining a density in a range from about 0.5 to about 1.5 g / cc.

[0069] The final low-fat frosting composition may have different target pH levels according to the flavor of the frosting composition. In some embodiments, the pH of the frosting composition may be in the range of about 3.5 to about 6.0. In some examples, fruit-flavored frostings may benefit from a lower pH level within the above-referenced pH range, whereas vanilla or chocolate flavored frostings may have a pH level within the mid to upper range of the above- referenced pH range.

[0070] The low-fat frosting composition can be packaged in suitable airtight containers or packages (e.g., plastic tubs) for commercial distribution and sale. In certain embodiments, the packaging step can include a gentle, low shear packaging step with minimum piping to avoid collapse of the frosting and can occur within 15 minutes of aeration.

[0071] Additional discussion regarding the methods of making the compounds may be found within the non-limiting Examples provided herein. All publications and patent applications inAttorney Docket No.9583WO01 this specification are indicative of the level of ordinary skill in the art to which this disclosure pertains. All publications and patent applications are herein incorporated by reference to the same extent as if each individual publication or patent application was specifically and individually indicated as incorporated by reference. EXAMPLES

[0072] Embodiments of the present disclosure are further defined in the following non-limiting Examples. It should be understood that these Examples, while indicating certain embodiments of the disclosure, are given by way of illustration only. From the above discussion and these Examples, one skilled in the art can ascertain the essential characteristics of this disclosure and +can make various changes and modifications of the embodiments of the disclosure to adapt it to various usages and conditions. Thus, various modifications of the embodiments of the disclosure, in addition to those shown and described herein, will be apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims. Example 1

[0073] The following examples show various frosting compositions processed according to the steps below to form various low-fat frosting compositions. As identified in Table 1 below, the evaluated Samples utilized varying levels of fat ingredients, starch, and soluble fiber for assessing the final properties of the formed frosting compositions. The Samples also had slight variations in the level of sweetening agents and water / moisture. The Samples included additional ingredients in the same concentrations per sample. For example, the additional ingredients included minor concentrations of salt, emulsifiers, leavening agents, preservative, coloring, and flavoring agents. Sample 1 was the control and represents a commercially available vanilla flavored frosting.

[0074] Preparation: The samples were prepared by blending a portion of the sweetening agents (i.e., high fructose corn syrup, at about 120°F), water (about 70°F), and the majority of the additional ingredients. About 2 / 3 of sugar was then added to the mixture, in addition to the corn starch, and blended. At this time, the pre-gel starch, inulin, or soluble corn fiber were addedAttorney Docket No.9583WO01 according to the amounts listed in Table 1. The emulsifiers were then blended into the mixture. Once blended, a pH of the mixture was taken and adjusted to a pH of between about 6.5 to 7.5. The fat ingredients were then added and blended into the mixture. The remaining 1 / 3 sugar was added and blended for evaluating. The target pH range for the final vanilla samples provided below were between about 5.3 to about 5.6. The method used was an exemplary method used for formulating a frosting composition, however, alternative methods and order of steps may be used for making the frosting compositions of the disclosure. Table 1 Sample Ingredient (Ingredients by wt-%)

[0075] Each of the Samples were evaluated for density (D) (grams / cubic centimeter), viscosity (V) (percent torque), and adjusted viscosity (Adj. V)(percent torque) at 0 hours (directly from mixture relatively immediately after Sample is produced), 24 hours after preparation, 48 hours after preparation, 7 or 8 days after preparation, and 14 days after preparation.Attorney Docket No.9583WO01

[0076] The density of the frosting compositions was measured utilizing the following method steps. A clean, dry, room temperature density cup (222-223 cubic centimeter (cc), 90 g cup, 4.2 cm high, undented) was filled slightly over the brim with frosting from the line sample, soon after taking the sample from preparation, including the following steps: 1. Tapped the cup firmly on the bench to eliminate air pockets. 2. Removed excess frosting by passing a spatula’s smooth, flat edge across the surface of the cup at about a 45-degree angle starting from the middle of the cup; scraped both halves off. 3. Zeroed the scale and placed the filled cup on the scale; recorded the combined weight of the cup and frosting. 4. Determined the density of the frosting based on the known volume of the cup and the measured weight of the frosting sample, less the 90-gram weight of the cup. 5. Recorded the value as frosting density.

[0077] The viscosity was measured to determine the degree of thickness or spreadability of the frosting compositions. Viscosity relates directly to how the frosting functions when a consumer uses the frosting, such as, for example, by applying the frosting to a cake. As specified herein, viscosity was measured using a Brookfield DV-I viscometer and the following steps: 1. Placed frosting sample in a cup. 2. Lowered the clean and dry spindle (F-T-Bart) until it was just above the surface of the frosting. 3. Turned on the viscometer motor. With the spindle rotating (at 20 rpm) confirm the L.E.D. display read “00.0.” 4. Turned on the Helipath motor to begin the downward movement of the spindle. 5. Allowed the viscometer to run for about 20 seconds and noted the reading on the L.E.D. display. 6. Calculated an adjusted viscosity with a temperature standardized to 70°F.

[0078] The results of the data are shown in Table 2, and observations of the Samples are shown in Table 3.Attorney Docket No.9583WO01 Table 2 Sample 1 2 3 4 5 6 7 8 9 3 6 6 8Table 3 Sample ObservationsAttorney Docket No.9583WO01

[0079] As shown in Tables 2 and 3, the Samples with pre-gel starch, inulin, or soluble corn fiber provided varying results with regard to the final texture of the frosting formulations. As demonstrated in Table 2, the measured viscosity of the exemplary compositions of the disclosure may differ slightly from the control formula. The control formula relies on a traditional fat- based structure, whereas the exemplary compositions utilize a soluble fiber. As these ingredients contribute to viscosity and texture via different physical and chemical mechanisms, a direct one- to-one numerical correlation is not anticipated. However, the objective is to achieve a functionally comparable product, and not necessarily an identical viscosity value. As can be shown in Table 3, the observations regarding structure and function of the exemplary compositions of the disclosure are still comparable to the control. Without being bound to any particular mechanism or theory, the Samples with soluble corn fiber provided final frosting compositions with properties similar to control, while having a significant reduction in fat.

[0080] The disclosures being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the disclosures and all such modifications are intended to be included within the scope of the following claims.

Claims

Attorney Docket No.9583WO01 CLAIMS What is claimed is:

1. A low-fat frosting composition comprising: a sweetening agent; from about 0.1 wt-% to about 5 wt-% of a soluble fiber by weight of the low-fat frosting composition; less than about 12 wt-% total fat ingredients by weight of the low-fat frosting composition; and water.

2. The composition of claim 1, wherein the composition further comprises a starch.

3. The composition of claim 2, wherein the starch comprises corn starch, tapioca starch, potato starch, wheat starch, rice starch, or a combination thereof.

4. The composition of claim 3, wherein the corn starch is a native corn starch.

5. The composition of any one of claims 2 to 4, wherein the starch is present in an amount of up to about 30 wt-%.

6. The composition of any one of claims 1 to 5, wherein the soluble fiber is present in an amount of about 0.5 wt-% to about 3 wt-% by weight of the frosting composition, and wherein the soluble fiber comprises soluble corn fiber, inulin, citrus fiber, or a combination thereof.

7. The composition of any one of claims 1 to 6, wherein the composition is substantially free of insoluble dietary fibers.

8. The composition of any one of claims 1 to 7, wherein the sweetening agent is present in an amount of about 40 wt-% to about 85 wt-% based on the total weight of the frosting composition.Attorney Docket No.9583WO01 9. The composition of any one of claims 1 to 8, wherein the total fat ingredients is present in an amount of about 1 wt-% to about 10 wt-%, or about 5 wt-% to about 8 wt-%.

10. The composition of any one of claims 1 to 9, wherein the water is present in an amount to provide a total moisture content in a range of about 10 wt-% to about 25 wt-%.

11. The composition of any one of claims 1 to 6, wherein the composition further comprises a cocoa ingredient in a concentration range of about 1 wt-% to about 12 wt-%.

12. The composition of claim 11, wherein the cocoa ingredient comprises a chocolate, cocoa powder, dutched cocoa, cocoa substitute, or combination thereof.

13. The composition of any one of claims 1 to 12, further comprising an additional functional ingredient comprising a salt, emulsifier, leavening agent, preservative, coloring, flavoring agent, or a combination thereof.

14. The composition of claim 13, wherein the additional functional ingredient comprises an emulsifier, and wherein the emulsifier to the total fat ingredients is present in a weight ratio of about 1:1 to about 1:

30.

15. The composition of claim 13, wherein the emulsifier to the total fat ingredients is present in a weight ratio of about 1:10 to about 1:

30.

16. The composition of any one of claims 1 to 15, wherein the low-fat frosting composition has a density in a range of about 0.5 g / cc to about 1.5 g / cc.

17. The composition of any one of claims 1 to 16, wherein the low-fat frosting composition has a pH in a range of about 3.5 to about 6.

0.

18. A method of making a low-fat frosting composition comprising: combining the sweetening agent, the soluble fiber, the total fat ingredients, and the water according to any one of claims 1 to 17.Attorney Docket No.9583WO01 19. The method of claim 18, further comprising combining a starch.

20. The method of claim 18 or 19, further comprising combining an additional functional ingredient comprising a salt, emulsifier, leavening agent, preservative, coloring, flavoring agent, or a combination thereof.

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