WO2021175415A1

WO2021175415A1 - Heat stable frostings containing either liquid or solid fats or blends of the liquid and solid fats

Info

Publication number: WO2021175415A1
Application number: PCT/EP2020/055569
Authority: WO
Inventors: Mamun MONSOOR; Patrick Polchinski; Helmut Reuscher
Original assignee: Wacker Chemie Ag
Priority date: 2020-03-03
Filing date: 2020-03-03
Publication date: 2021-09-10

Abstract

The present invention relates to an edible composition, preferably a topping, icing, frosting, glaze, filling, or other confection for baked products, comprising (A) 10 to 20 wt.% of water, (B) 10 to 20 wt.% of a lipid composition, (C) 62 to 79.5 wt.% of saccharide(s), and (D) 0.5 to 4 wt.% of cyclodextrin(s), wherein the edible composition has improved heat stability. The present invention further relates to a method of preparing such edible composition.

Description

Heat stable frostings containing either liquid or solid fats or blends of the liquid and solid fats

Technical Field

Background Art

Many icings or frostings such as those used for decorating cakes employ a base of solid fat such as shortening or palm oil. When mixed with sugar and/or other sweeteners, the resulting mixture provides a pipeable or spreadable cake topping with desirable organoleptic properties. However, these solid fats are typically a blend of many different triglyceride fractions which melt at temperatures slightly above room temperature thus leading to loss of structure.

US 2018/0035678 A1 describes the use of cyclodextrins in oil- and-water emulsions that can be used as a base for the preparation of icings, filling and toppings, such as buttercream. However, the resulting icings and fillings are insufficiently heat stable and are limited with respect to the amount of oil. US 2016/0338371 A1 and US 2018/035691 A1 describe the use of cyclodextrins in oil-in-water emulsions for the preparation of whipped toppings that can be stored for several days under ambient or refrigerated conditions without significant loss of quality. However, such compositions are limited with respect to the amount of saccharide.

Accordingly, it has been an object of the present invention to provide a composition with improved heat stability.

Furthermore, the process of preparing the frostings has been simplified.

Detailed Description of the Invention

The present invention relates to an edible composition comprising,

(A) 10 to 20 wt.% of water;

(B) 10 to 20 wt.% of a lipid composition comprising one or more fats, oils or mixtures thereof;

(C) 62 to 79.5 wt.% of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, polysaccharides, sugar alcohols or combinations thereof.

(D) 0.5 to 4 wt.% of cyclodextrin selected from alpha- cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations thereof, each based on the total weight of the edible composition.

The term "edible" means suitable for human consumption.

Component (A);

The edible composition preferably comprises 12 to 18 wt.-%, more preferably 13 to 17 wt.-% of water (A), based on the total weight of the edible composition. The composition should contain enough water to solubilize cyclodextrin (D), however, too much water will result in a water activity that invites microbial growth.

Component (B) :

In respect of the lipid composition (B), the terms "fat" and "oil" refer to a group of compounds that are generally soluble in organic solvents and generally insoluble in water. In certain instances, fats may include fatty acids and derivatives including tri-, di-, and monoglycerides and phospholipids, as well as sterol-containing metabolites such as cholesterol.

In certain instances, fats and oils may include glycerides, free fatty acids, or a combination thereof, wherein glycerides may be triacylglycerides, diacylglycerides, derivatives thereof, or their mixtures with each other or in combination with monoacylglycerides. The fatty acid residues may be saturated or unsaturated, or both types may be bonded to a common glycerol backbone. The fatty acids or acid residues of glycerides may include saturated or unsaturated C5 to C25 fatty acids. The unsaturated fatty acids or acid residues of glycerides may be monounsaturated, polyunsaturated, or a combination thereof. Fats may be either solid or liquid at room temperature. Examples of edible animal fats/oils are lard, fish oil, butter and whale blubber. They may be obtained from fats in the milk and meat, as well as from under the skin, of an animal. Examples of edible plant fats/oil include peanut, soya bean, sunflower, sesame, coconut and olive oils, and cocoa butter. Vegetable shortening, used mainly for baking, and margarine, used in baking and as a spread, can be derived from the above oils by hydrogenation. In the present disclosure the terms "fat and "oil" are used interchangeably. The term "oil" will be mainly used to refer to a lipid having a Mettler Drop Point below 22°C (71.6°F). The term "fat" will mainly be used for a lipid having a Mettler Drop Point of 22°C (71.6°F) or higher. The term "fat" is sometimes also used for a lipid composition that has a Solid Fat Content (SFC) of 20% or more. The SFC is well established in the industry and is measured by NMR (Nuclear Magnetic Resonance) by determining the ratio of liquid and solid portion of lipids (AOCS Official Method Cd 16b-93).

The Mettler Drop Point of an oil or fat is well established in the industry and is the temperature at which it becomes fluid (melting point). The Mettler Drop Point can be measured according to AOCS Standard Procedure Cc 18-80. The method includes placing the fat into a sample cup which is then slowly heated. The temperature at which a liquid drop of oil falls from the cup is detected photometrically.

The edible composition preferably comprises 12 to 18 wt.-%, more preferably 13 to 17 wt.-% of the lipid composition (B), based on the total weight of the edible composition.

Preferably, the lipid composition (B) consist of one or more fats, oils or mixtures thereof

In one embodiment, the lipid composition (B) comprises (Bl) at least one fat having a Mettler Drop Point of 22°C or higher. Preferably ,the lipid composition (B) consists exclusively of one or more fats having a Mettler Drop Point of 22°C or higher

In another embodiment, the lipid composition (B) comprises (B2) at least one oil having a Mettler Drop Point below 22°C. Preferably, the lipid composition (B) consists exclusively of one or more oils having a Mettler Drop Point below 22°C.

In another embodiment, the lipid composition (B) comprises (Bl) at least one fat having a Mettler Drop Point of 22°C or higher, and (B2) at least one oil having a Mettler Drop Point below 22°C.

Preferably, the weight ratio of component (Bl) to component (B2) is 100:0 to 0:100, more preferably 95:5 to 5:95, particularly 80:20 to 20:80.

Component (Bl) is preferably selected from palm oil, palm kernel oil, coconut oil, butter, partially and fully hydrogenated oils, and mixture thereof.

Component (B2) is preferably selected from soybean oil, canola oil, corn oil, rapeseed oil, olive oil, sunflower oil, Safflower, peanut oil, and mixtures thereof.

Component (C) :

The term "saccharides" refers to compounds generally having the empirical formula C_m(H₂O)_n, where m could be different from n, which consists only of carbon, hydrogen and oxygen, with a hydrogen-to-oxygen atom ratio of 2:1. The carbohydrates or saccharides can be divided into four chemical groupings: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides are smaller carbohydrates. Dextrose is the monosaccharide glucose, table sugar is the disaccharide sucrose, and milk sugar is the disaccharide lactose. Monosaccharides may have 6 carbons or 5 carbons. 5-carbon monosaccharides include ribose and deoxyribose. Polysaccharides may include starch, glycogen, cellulose, and chitin. The term "saccharides" further includes sugar alcohols.

Non-limiting examples may include sugars such as sucrose, dextrose, glucose, lactose, maltose, invert sugar, and mixtures thereof, and starches. Suitable sugar alcohols are sorbitol, maltitol, xylitol, erythritol, mannitol and mixtures thereof.

Saccharides (C) are preferably selected from powdered sugar, corn syrup, sucrose, glucose, fructose, corn syrups, sugar alcohols, invert sugars, sucralose, and mixtures thereof.

The edible composition preferably comprises 63 to 78 wt.-%, more preferably 64 to 75 wt.-% of saccharides (C), based on the total weight of the edible composition.

Component (D) :

Cyclodextrins are a family of cyclic polymers of glucose produced by enzymatic digestion of cornstarch with a cyclodextrin glycosyltransferase. Cyclodextrins are cyclic, non-reducing oligosaccharides composed of six, seven or eight glucopyranose units corresponding to alpha-, beta- and gamma- cyclodextrin, respectively. The molecules have a hydrophobic interior and hydrophilic exterior forming an internal pore. The different polymer lengths yield different pore sizes. Cyclodextrins are typically manufactured by the conversion of starch with the enzyme cyclodextrin glycosyltransferase and then separated and purified through various techniques.

Cyclodextrin (D) is preferably alpha-cyclodextrin. The edible composition preferably comprises 0.6 to 3.5 wt.-%, more preferably 1 to 2.5 wt.-% of the cyclodextrins (D).

Formulations incorporating solid fats would typically melt or deform as an increase in ambient temperature causes fractions of these fats to become liquid. By incorporating cyclodextrins, in preferably alpha-cyclodextrin, into these formulations, the meltable fractions of these fats are stabilized against high temperatures. At the same time, the cyclodextrin has minimal effect on the organoleptic properties. The cyclodextrin, preferably alpha-cyclodextrin, creates a composition having a higher viscosity compared to those prepared with traditional emulsifiers.

Component (E) :

The edible composition of the present invention may optionally further comprise (E) 0 to 10 wt.%, more preferably 0.05 to 7 wt.%, in particular 0.1 to 5 wt.-% of further additives, based on the total weight of the edible composition.

Such additives are preferably selected from emulsifiers, whipping agents, proteins, flavors, sugar substitutes, preservatives, food coloring, antioxidants, pH regulators, modified starches, thickeners, stabilizers, vitamins or combinations thereof.

Suitable flavoring agents can be employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit, and other flavors. Additionally, the use of certain polyols such as sorbitol and mannitol can be employed to modify the mouthfeel of the topping.

Furthermore, other additives such as emulsifiers and phosphates and the like may be employed for their known functions.

Exemplary emulsifiers are polysorbates, hydroxylated lecithin; mono- or diglycerides of fatty acids, such as monostearin and monopalmitin; polyoxyethylene ethers of fatty esters of polyhydric alcohols, such as the polyoxyethylene ethers of sorbitanmonostearate; fatty esters of polyhydric alcohols, such as sorbitanmonostearate; mono- and diesters of glycols and fatty acids, such as propylene glycol monostearate, propylene glycol monopalmitate, succinylated monoglycerides; and the esters of carboxylic acids such as lactic, acetic, citric, and tartaric acids with the mono- and diglycerides of fatty acids such as glycerol lacto palmitate and glycerol lacto stearate as well as sodium, potassium, magnesium and calcium salts of fatty acids.

Preferably, component (E) is different from the other components of the edible composition.

The edible composition of the present invention may be any edible composition. Preferably, the edible composition is a topping, icing, frosting, glaze, filling, or confection for baked products or confections (such as, for example, candies).

The present invention further relates to a method of preparing the edible composition described above.

The method comprises (a)mixing all of components (A), (B), (D), optionally (E), and a part of component (C),

(b)emulsification of the mixture obtained in step (a), and

(c)admixing the remaining part of component (C) to the emulsion obtained in step (b).

Preferably, in step (a) from 40 wt.% to 75 wt.%, more preferably from 50 to 70 wt.-% of component (C) is mixed with the other components, based on the total weight of component (C).

Splitting the addition of the saccharides has the effect of altering the viscosity of the composition. The more saccharides are added at the end, the greater viscosity.

Step (a) preferably comprises heating in order to dissolve the components in water.

The emulsification step (b) preferably comprises one or more of the following: mixing, whipping, whisking, shaking, stirring, beating, blending, sonicating, and homogenizing.

The resulting composition may have any specific gravity. Preferably, the specific gravity is in the range of 0.75 to 1.2.

Examples

Specific gravity is the weight of a set volume of sample as a ratio to the weight of an identical volume of water.

The specific gravity is measured as follows: A ¾ measuring cup was filled to the rim with water and a net weight of 118.3 g was recorded. A frosting sample was then placed inside the same emptied ¾ cup and the net weight of a leveled sample recorded. The ratio of this weight to the 118.3 g of water gives the specific gravity.

Water activity is a measurement of the free water in a system (food). A water activity of _< 0.82 is preferred as this significantly inhibits microbial growth. All water activity measurements were made using an AquaLab 3TE instrument using a 6.0 molal NaCl solution as a 0.760 water activity reference standard.

Example 1 :

An icing was prepared according to the recipe shown in Table 1. The procedure is as follows:

1.The citric acid, potassium sorbate, powdered sugar 1, sorbitol, and alpha-cyclodextrin were added to the water and heated to 150°F (65.6°C) to dissolve the solids.

2.The hot solution was added to a mixing bowl containing the corn syrups.

3.The mixture was whisked at low speed until the corn syrups were dissolved.

4.The palm oil was melted until liquid then slowly added to the mixing bowl followed by the flavor.

5.The mixture was whipped at high speed for 3 minutes to form a smooth white emulsion.

6.Powdered sugar 2 was slowly blended into the mixture. The resulting icing had a specific gravity of 1.03 and a water activity of 0.82.

Table 1

¹ CAVAMAX^® W6, Wacker Chemie AG (water content is 11% max.)

² 43DE/43 Corn Syrup, Sweeteners Plus Inc.

³ 63DE/43 Corn Syrup, Sweeteners Plus Inc.

⁴ Palmes 38P,Fuji Vegetable Oils Inc (Mettler Drop Point =

103.3°F/ 39.6°C). ⁵ N-C Vanilla Flavor, ART 926.418, Fona International

Example 2 :

An icing was prepared according to the recipe shown in Table 2.

The procedure is as follows: 1.The citric acid, potassium sorbate, powdered sugar 1, sorbitol, and alpha-cyclodextrin were added to the water and heated to 150°F (65.6°C) to dissolve the solids.

2.The hot solution was added to a mixing bowl containing the corn syrups. 3 .The mixture was whisked at low speed until the corn syrups were dissolved.

4 .The un-melted fat was added to the mixing bowl along with the flavor. 5. The mixture was whipped at high speed for 3 minutes to form a smooth white emulsion.

6. Powdered sugar 2 was slowly blended into the mixture.

The resulting icing had a specific gravity of 0.89 and a water activity of 0.83.

Table 2

¹ SansTrans 39-MB, IOI Loders Croklaan Mettler Drop Point = 105.8°F/ 41°C Example 3:

An icing was prepared according to the recipe shown in Table 3. The procedure is as follows:

1.The citric acid, potassium sorbate, powdered sugar 1, sorbitol, and alpha-cyclodextrin were added to the water and heated to 155°F (65.6°C) to dissolve the solids. 2 .The hot solution was added to a mixing bowl containing the corn syrups.

3 .The mixture was whisked at low speed until the corn syrups were dissolved. 4. The fats were combined and heated to 140°F (60°C) before slowly adding to the mixing bowl followed by the flavor.

5. The mixture was whipped at high speed for 3 minutes to form a smooth white emulsion.

6. Powdered sugar 2 was slowly blended into the mixture. The resulting icing had a specific gravity of 1.09 and a water activity of 0.83.

Table 3

¹ A 50:50 blend of Palmes 38P oil (Mettler Drop Point = 103.3°F/ 39.6°C) and soybean oil (Mettler Drop Point < 22°C) was used.

Example 4 :

An icing was prepared according to the recipe shown in Table 4. The procedure is as follows: 1. The citric acid, potassium sorbate, granulated sugar, sorbitol, and alpha-cyclodextrin were added to the water and heated to 155°F (68.3°C) to dissolve the solids.

2 .The hot solution was added to a mixing bowl containing the corn syrup.

3 .The mixture was whisked at low speed until the corn syrup was dissolved.

4. The fat was heated to 150°F (65.6°C) before slowly adding to the mixing bowl followed by the flavor.

5. The mixture was whipped at high speed for 4 minutes to form a smooth white emulsion.

6 . The powdered sugar was slowly blended into the mixture. The resulting icing had a specific gravity of 1.15 and a water activity of 0.81.

Table 4

¹SansTrans 39-MB, IOI Loders Croklaan (Mettler Dropping Point = 105.8°F, 41°C) Example 5 :

An icing was prepared according to the recipe shown in Table 5. The procedure as described in Example 4 was followed. The resulting icing had a specific gravity of 1.19 and a water activity of 0.84.

Table 5

Example 6 : An icing was prepared according to the recipe shown in Table 6. The procedure as described in Example 4 was followed. The resulting icing had a specific gravity of 1.18 and a water activity of 0.84. Table 6

Comparative Example A:

An icing was prepared according to the recipe shown in Table 7.

The procedure is as follows: 1.The citric acid, potassium sorbate, powdered sugar 1, and sorbitol were added to the water and heated to 120°F (48°C)to dissolve the solids.

2.The hot solution was added to a mixing bowl containing the corn syrups. 3.The mixture was whisked at low speed until the corn syrups were dissolved.

4.The palm oil and emulsifier were melted together until liquid at 150°F (65.6°C),

5.then slowly added to the mixing bowl followed by the flavor.

6.The mixture was whipped at high speed for 3 minutes to form a paste.

7.Powdered sugar 2 was slowly blended into the mixture.

The resulting icing had a specific gravity of 1.02 and a water activity of 0.82.

Table 7

¹ ALDO^® HMS KFG - Lonza (glyceryl stearate)

² Palmes 38P, Fuji Vegetable Oils Inc., (Mettler Drop Point = 103.3°F, 39.6°C). Comparative Example B:

An icing was prepared according to the recipe shown in Table 8. The procedure is as follows:

1.The citric acid, potassium sorbate, powdered sugar 1, and sorbitol were added to the water and heated to 155°F (68.3°C) to dissolve the solids.

2.The hot solution was added to a mixing bowl containing the corn syrups.

3.The mixture was whisked at low speed until the corn syrups were dissolved. 4.The blended fats and the emulsifier were melted together until liquid at 140°F (60°C) then slowly added to the mixing bowl followed by the flavor.

5.The mixture was whipped at high speed for 3 minutes to form a paste. 6.Powdered sugar 2 was slowly blended into the mixture.

The resulting icing had a specific gravity of 1.01 and a water activity of 0.82. Table 8

¹ A 50:50 blend of Palmes 38P oil (Mettler Drop Point = 103.3°F,

39.6°C and soybean oil (Mettler Drop Point < 22°C) was used.

Comparative Examples Cl and C2:

A base emulsion was prepared according to the recipe shown in Table 9. The procedure is as follows:

1.The high fructose corn syrup was placed in a beaker and stirred at 700 rpm via an overhead mixer, equipped with a propeller blade, as a blend of the pectin, CMC, and modified corn starch was added.

2.After 1 minute of mixing, the flavor and the potassium sorbate solution were added, and the mixture blended for 2 more minutes.

3.In another vessel containing the water, add the alpha- cyclodextrin, salt, and lactic acid and stir until dispersed.

4.Add the HFCS slurry to the aqueous solution then bring the mixture to a boil and hold for 2 minutes. 5. The boiled slurry was added to a mixing bowl containing the melted fat.

6.Allow the mixture to cool to 130°F (54.4°C) and whisk for 1 minute at high speed. 7.Allow the mixture to cool to 110°F (43.3°C) and whisk for

1 minute at high speed to form a greasy emulsion.

Table 9

¹ Coconut Oil 92, Cargill (Mettler Drop Point = 92-98°F, 33.3- 36.7°C).

² IsoClear^®, Cargill

³ GENU^® pectin LM-22, CP Kelco

⁴ Blanose^® CMC 7H4XF

⁵ Inscosity^® B656 pregelatinized modified starch, Grain Processing Corp.

This emulsion was then used to prepare comparative frosting Cl according to the recipe shown in Table 10. Table 10

¹ SansTrans 39-MB, IOI Loders Croklaan, (Mettler Dropping Point = 105.8°F, 41°C)

Procedure:

1.The base emulsion from Table 9 was blended on low speed using a KitchenAid mixer equipped with a stir blade.

2.About 7% of the total weight of the sugar was incorporated at low speed for 30 seconds.

3.The ice water was slowly added with continued mixing at low speed over 30 seconds.

4.After blending for another 30 seconds to fully incorporate the water, the remaining quantity of sugar was added.

5.Stir the mixture on low speed for 2-3 minutes.

6.The shortening was added in pieces while mixing at medium speed for 1 minute.

7.Once the shortening was added, the mixture was blended on medium speed for 2.5 minutes.

The resulting frosting had a specific gravity of 1.026 and a water activity of 0.80.

Using the same procedure, comparative frosting C2 was prepared according to the recipe shown in Table 11 using the emulsion from Table 9. Table 11

¹ SansTrans 39-MB, IOI Loders Croklaan (Mettler Dropping Point = 105.8°F, 41°C) The resulting frosting had a specific gravity of 1.027 and a water activity of 0.79.

Comparative Example D:

A base emulsion was prepared according to the recipe shown in Table 12. The procedure is as follows:

1.The high fructose corn syrup was placed in a beaker and stirred at 700 rpm via an overhead mixer equipped with a propeller blade as a blend of the pectin, CMC, and modified corn starch was added. 2.After 1 minute of mixing, the liquid flavor and the potassium sorbate solution were added, and the mixture blended for 2 more minutes.

3.In another container containing the water, add the alpha- cyclodextrin, salt, and lactic acid and stir until dispersed.

4.Add the HFCS slurry to the aqueous solution then bring the mixture to a boil and hold for 2 minutes.

5.The boiled slurry was added to a mixing bowl containing the melted fat. 6.Allow the mixture to cool to 130°F (54.4°C) and whisk for

1 minute at high speed. 7.Allow the mixture to cool to 110°F (43.3°C) and whisk for 1 minute at high speed to form a greasy emulsion.

Table 12

¹ Coconut Oil 92, Cargill, (Mettler Drop Point = 92-98°F, 33.3-

36.7°C)

² IsoClear^®, Cargill

³ GENU^® pectin LM-22, CP Kelco

⁴ CMC, medium viscosity, Spectrum ⁵ Inscosity^® B656 pregelatinized modified starch, Grain

Processing Corp.

The resulting emulsion was used to prepare comparative frosting D according to the recipe of Table 10 and the procedure described for sample Cl. The product had a specific gravity of 0.865 and a water activity of 0.79.

Test Methods :

The above examples were evaluated for heat stability according to the following method: Approximately 10 g of each icing sample was piped though a No. 22 Wilton Tip onto a 90 mm Petri dish lined with graph paper (5 squares per inch (2.54 cm)). The sample was piped such that an upward swirl was formed with a height of 25 + 5 mm and the corresponding area was < 50 squares. The initial height of the sample was measured, and an outline of its base traced in pencil onto the underlying graph paper. The sample was then placed in a laboratory oven at 50°C for 1 hour. The final height of the sample was measured, and the number of oil- stained squares were counted. When tested, the samples prepared according to the current invention were found to have no more than 0.5 mm average loss in height. In most cases, the total number of oil-stained squares was smaller than the sample footprint indicating minimal fat leaching into the paper. For comparison, icings samples were prepared using a mono- and diglyceride based emulsifier instead of the alpha dextrin. When evaluated for heat stability, these samples showed rapid loss in height and significant oil seepage. All testing was done in duplicate.

Test Results are shown in Tables 13 and 14.

Claims

1. An edible composition comprising,

(A) 10 to 20 wt.% of water;

(D) 0.5 to 4 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin, gamma- cyclodextrin or combinations thereof, each based on the total weight of the edible composition.

2. The edible composition of claim 1, wherein the lipid composition (B) comprises (Bl) at least one fat having a Mettler Drop Point of 22°C or higher.

3. The edible composition of claims 1 or 2, wherein the lipid composition (B) comprises (B2) at least one oil having a Mettler Drop Point below 22°C.

4. The edible composition of any of claims 1 to 3, wherein the lipid composition (B) comprises

(Bl) at least one fat having a Mettler Drop Point of 22°C or higher, and

(B2) at least one oil having a Mettler Drop Point below 22°C.

5. The edible composition of any of claims 1 to 4, wherein the weight ratio of component (Bl) to component (B2) is 100:0 to 0:100.

6. The edible composition of any of claims 1 to 5, wherein the weight ratio of component (Bl) to component (B2) is

95:5 to 5:95.

7. The edible composition of any of claims 1 to 6, wherein the weight ratio of component (Bl) to component (B2) is

80:20 to 20:80.

8. The edible composition of any of claims 2 to 7, wherein component (Bl) is selected from palm oil, palm kernel oil, coconut oil, butter, partially and fully hydrogenated oils, and mixture thereof.

9. The edible composition of any of claims 3 to 8, wherein component (B2) is selected from soybean oil, canola oil, corn oil, rapeseed oil, olive oil, sunflower oil, peanut oil, and mixtures thereof.

10. The edible composition of any of claims 1 to 9, wherein the saccharides (C) are selected from powdered sugar, corn syrup, sucrose, glucose, fructose, corn syrups, sugar alcohols, invert sugars, sucralose, and mixtures thereof.

11. The edible composition of any of claims 1 to 10, wherein the cyclodextrin (D) is alpha-cyclodextrin.

12. The edible composition of any of claims 1 to 11, wherein the edible composition further comprises

(E) 0 to 10 wt.% of further additives selected emulsifiers, whipping agents, proteins, flavors, sugar substitutes, preservatives, food coloring, antioxidants, pH regulators, modified starches, thickeners, stabilizers, or combinations thereof, based on the total weight of the edible composition.

13. The edible composition of any of claims 1 to 12, wherein the edible composition is a topping, icing, frosting, glaze, filling, or confection for baked products.

14. A method of preparing the edible composition of any of claim 1 to 13, comprising

(a) mixing all of components (A), (B), (D), optionally

(E), and a part of component (C), (b) emulsification of the mixture obtained in step (a), and

(c) admixing the remaining part of component (C) to the emulsion obtained in step (b).

15. The method according to claim 14, wherein in step (a) from 40 wt.% to 75 wt.% of component (C) is mixed with the other components, based on the total weight of component (C).

16. The method according to claim 14 or 15, wherein step (a) comprises heating.

17. The method according to any of claims 14 to 16, wherein emulsification step (b) comprises one or more of the following: mixing, whipping, whisking, shaking, stirring, beating, blending, sonicating, and homogenizing.