Fondant and food bars produced therefrom

Details Fondant and food bars produced therefrom Fondant and food bars produced therefrom

1985-04-15

1986-08-12

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426103, 426572, 426659, 426660, 426810, A23G 300

Patent

active

046055614

ABSTRACT:
An intermediate moisture, polyhydric alcohol-free, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by mixing the fondant with various dry ingredients, including dry grains, nuts, and fruits. The soft, chewy food bars are processed without the use of polyhydric alcohols, by adding free water and sucrose to the fondant prior to cooking. This added free water is available to migrate from the cooked fondant to the dry ingredients after the food bars are produced, and this results in a smaller amount of sugar crystallization and a soft, chewy bar.

REFERENCES:
patent: 1255638 (1918-02-01), Reed
patent: 2538202 (1951-01-01), Kimball
patent: 3882253 (1975-05-01), Schafer et al.
patent: 3917874 (1975-11-01), Sands
patent: 3934053 (1976-01-01), Kitson
patent: 4049832 (1977-09-01), Hayward et al.
patent: 4152462 (1979-05-01), Hayward et al.
patent: 4451488 (1984-05-01), Cook et al.

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