Cold confectionery and method of preparing the same

Details Cold confectionery and method of preparing the same Cold confectionery and method of preparing the same

2005-06-28

2005-06-28

Bhat, N. (Department: 1764)

Food or edible material: processes, compositions, and products

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

Foam or foamable type

C426S566000, C426S658000

Reexamination Certificate

active

06911226

ABSTRACT:
A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than −10° C. The cold confectionery provides desirable extra-light and crisp-rich feelings in mouth with a light-snow-like softness as well as a desirable smooth spoonability. The final product also exhibits an apparent bulk-up upon sterilization with spoon.

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