Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1989-10-11
1991-07-09
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
99324, 99348, 426568, 426571, 426572, 426660, A23G 300, A23G 302
Patent
active
050304690
ABSTRACT:
A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The sugar solution is boiled in the boiler and transferred to the beater. The aerated confectionery foam is formed from the foam-promoting solution and the boiled sugar solution, and removed from the beater through pressure application. The foam-promoting solution is beaten in a vacuum either by itself or along with the boiled sugar solution. The pressure in the beater during the beating procedure is sub-atmospheric. The aerated confectionery foam is produced with small and finely distributed bubbles. The pressure during beating the foam-promoting solution differs from the pressure at which the aerated confectionery foam solidifies.
REFERENCES:
Fennema, O. R., Food Chemistry, 1985, Marcel Dekker, Inc., p. 303.
Ehrlich, E. et al., Oxford American Dictionary, 1980, Oxford University Press, p. 766.
Czaja Donald E.
Fogiel Max
Otto Hansel GmbH
Wood Leslie
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