Aerated confections

Details Aerated confections Aerated confections

1977-07-05

1978-10-17

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426660, 426571, A23G 300

Patent

active

041209877

ABSTRACT:
Water-soluble protein hydrolyzates and high-amylose starches provide an improved whipping system for aerated confections such as nougats, grained marshmallow, etc. The total whipping agent and sweetening agent requirements may be sterilized and aerated to a specific gravity of 0.75 or less. The high-amylose starches and protein hydrolyzates are film-formers and provide a supportive matrix for the aerated confections. The aerated confection permits the use of a broad range of sweetening agents without necessarily relying upon crystallized sugars for textural properties. High, moisture-containing, aerated confections with improved stability against moisture-loss may be obtained by substituting crystallizable sugars (e.g. sucrose) with sweetening agents which have a higher degree of humectancy.

REFERENCES:
patent: 2522050 (1950-09-01), Lenderink
patent: 2588419 (1952-03-01), Sevall et al.
patent: 2847311 (1958-08-01), Doumak et al.
patent: 3687690 (1972-08-01), Moore
patent: 3814816 (1974-06-01), Gunther

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