45-11 |
TT344: Freeze/thaw stable icing and glazed base utilizing a unique emulsifer system combined with a specific blend of hydrogenated and unsaturated vegetable oil |
R. F. BEACH, Taste Technologies, 3600 Chamberlain Ln., #618, Louisville, KY 40241 Shelf life of iced and glazed (iced) donuts, cinnamon buns, and cakes are limited as the moisture migrates and evaporates out of the baked good. During this process we typically observe deterioration and dissolving of the icing. This is apparent with iced donuts as described in the industry as “weeping and subsequent puddling”. With iced donuts and cakes a fluid layer is evident at the interface of the icing and bakery dessert. This fluid layer is formed in as little as 4 hours after production and typically expands through the shelf life of the donut or cake. The icing will typically soften, form ripples, cracks, and decorations and coloration’s will become unstable. In hot and / or humid weather the icings may become transparent and / or slide off during shipment. The condition which causes this is the water activity differential between the bakery item and the icing or glaze. The greatest need for improvement in immobilizing and binding moisture is in the frozen and thawed dessert category. TT344 makes available a unique emulsifier system that greatly enhances the ambient and frozen and thawed shelf life of iced and glazed bakery desserts. It is cold water soluble and therefore easily incorporated into an icing (sample processing procedures is attached). Test results show that with 5-10% of TT344 in the icing, the shelf life of iced dessert is improved up to 200%. TT344 reduces cracking and weeping and also adds an attractive shine to any iced dessert. Drying time is greatly reduced after applying icing, and therefore products can be handled and packaged sooner. The water activity was .88 - .92 for the baked goods tested and .74 - .84 for the icings.
Session 45, Ingredients
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