Confectionery cremes

Details Confectionery cremes Confectionery cremes

1985-11-08

1986-09-09

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Sugar or carbohydrate containing

426572, 426613, 426660, A23G 300, A23D 500

Patent

active

046108840

ABSTRACT:
A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80.degree. F. and less than 102.degree. F. and a melt rate of 15 seconds to 75 seconds at 92.degree. F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70.degree. F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.

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