Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1994-10-24
1996-07-02
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426658, A23G 100
Patent
active
055320228
ABSTRACT:
The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140.degree. F., has a firm chocolate-type consistency at temperatures below about 32.degree. F. and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32.degree. F. to about 140.degree. F. The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products.
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Alikonis 1979 Candy Technology AVI Publishing Company Inc. Westport CT pp. 134-146.
Maltren Product Bulletin 12281 Muscatine Iowa.
Miller Mark S.
Surber Kevin J.
Kraft Foods Inc.
Paden Carolyn
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