Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Sugar or carbohydrate containing
Patent
1985-02-22
1986-09-30
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Sugar or carbohydrate containing
426660, 426658, A23G 300
Patent
active
046146580
ABSTRACT:
A filled sugar candy made with a hard sugar candy outer shell encasing a center filling made of a viscous liquid sugar syrup. The hard sugar candy outer shell consists essentially of sugar materials with a low moisture content, less than approximately two percent by weight, and with essentially no acid content. The center filling syrup consists of a moisture content ranging from 19 to 23 percent by weight, the remainder consisting of sugars with essentially no acid content. The center filling syrup ranges from 13 to 16 percent by weight of the filled sugar candy, the remainder being the hard sugar candy outer shell.
In a home kitchen, the filled sugar candy is melted by applying heat and agitation thereto to produce a hot viscous syrupy product which homogeneously combines the hard sugar candy outer shell and the center filling. The melted syrupy product is poured into molds and is allowed to cool, whereby the poured product becomes molded hard sugar candies. The presence of the center filling syrup in the filled sugar candy greatly facilitates the melting and pouring steps, with the use of a low heat for melting, and with no significant darkening or discoloration of the finished candies.
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patent: 4372942 (1983-02-01), Cimiluca
patent: 4517205 (1985-05-01), Aldrich
Chalmers Alexander J.
Wilson James E.
Hunter Jeanette
Peerless Confection Company
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