Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1979-06-04
1981-02-17
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426572, 426576, 426568, 426658, 426660, 426104, A23G 300
Patent
active
042515610
ABSTRACT:
Disclosed are aerated, dextrose-based confections and methods for their preparation. The confections essentially comprise from about 87% to 99% dextrose, from about 0.5% to 3% whipping agent and from about 0.5% to 7% moisture. In one method for making the confection, a confection melt is prepared from melted dextrose monohydrate and a whipping agent such as hydrated gelatin. The confection melt of specified temperature range (190.degree. F. to 270.degree. F.) is pumped through a whipper so as to aerate the mixture to particular densities (0.2 to 1.0 g./cc.). The composition is simultaneously cooled to achieve particular whipper exit temperatures (160.degree. F. to 220.degree. F.). The aerated confection is then formed into pieces of desired shape and size and thereafter cooled. One embodiment of the aerated confection is suitable for use as blackboard chalk.
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patent: 3607309 (1971-09-01), Olney
patent: 3976803 (1976-08-01), Koppijn
patent: 4018901 (1977-04-01), Hayward
patent: 4120987 (1978-10-01), Moore
Barnett, The Art & Science of Candy Making, Mag. for Industry, N.Y., pp. 147-158, 1978.
Johnson et al., Encyclopedia of Food Tech., Air Pub. Co., Westport, Conn., 1974, pp. 253-258.
Leon, An Encyclopedia of Candy & Ice Cream Making, Chem. Pub. Co., N.Y., 1959, pp. 294-305.
Leighton, A Text Book on Candy Making, Manuf. Conf. Pub. Co., Oak Pk., Ill., 1952, pp. 55-60.
Enockson Gene O.
General Mills Inc.
Hunter Jeanette M.
O'Toole John A.
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