Egg-based cream for industrial scale confectionery production

Details Egg-based cream for industrial scale confectionery production Egg-based cream for industrial scale confectionery production

1988-11-23

1991-02-12

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426549, 426553, 426558, 426613, 426659, 426661, A23L 10522, A23L 109, A23L 132

Patent

active

049922904

ABSTRACT:
A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable mellowness, has shown to suit particularly well industrial scale confectionery production methods.

REFERENCES:
patent: 2970918 (1961-02-01), Petersen
patent: 3726690 (1973-04-01), Schuppner, Jr.
patent: 4229489 (1980-10-01), Chiu et al.
patent: 4582711 (1986-04-01), Durst
patent: 4610884 (1986-09-01), Lewis, III et al.
patent: 4636397 (1987-01-01), Brown
patent: 4707374 (1987-11-01), King et al.
patent: 4761292 (1988-08-01), Augustine et al.

Affiliated with

Also associated with

Rating

Egg-based cream for industrial scale confectionery production does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Egg-based cream for industrial scale confectionery production, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Egg-based cream for industrial scale confectionery production will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-19653