Low water activity confection composition

Details Low water activity confection composition Low water activity confection composition

1986-09-15

1987-12-01

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426321, 426331, 426334, A23G 332, A23G 300

Patent

active

047103930

ABSTRACT:
A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate ingredient consists essentially of a blend of dextrose and fructose in which the ratio of fructose to dextrose is from 30:70 to 90:10, the moisture content is an amount within the range of from about 4% to about 10% and the water activity (Aw) is an amount within the range of from about 0.20 Aw to about 0.50 Aw.

REFERENCES:
patent: 3692542 (1972-09-01), Walon
patent: 4605561 (1986-08-01), Lang
patent: 4614654 (1986-09-01), Ream et al.
patent: 4623543 (1986-11-01), Motegi et al.

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