Marzipan substitute

Details Marzipan substitute Marzipan substitute

1979-11-29

1981-07-14

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426613, A23G 300

Patent

active

042787009

ABSTRACT:
Candy bars and other chocolate-coated confectionery is resistant to blooming on storage when filled with a substitute marzipan composition, the glyceride content of which comprises an edible vegetable fat having a dilatation at 20.degree. C. of at least 800, preferably 1000 and at 35.degree. C. of at most 500, preferably 400 and more particularly not more than 200. Preferably the fat is a hard butter, or itself a couverture fat, which may be present in a similar amount to a protein base provided by meal or other comminuted almond substances, particularly soyabean meal. The composition may also be in the form of a free-flowing powder to which it is necessary only to add water for conversion to a plastic mass suitable for piping, filling and the like in confectionery.

REFERENCES:
patent: 2627465 (1953-02-01), Pettibone
patent: 2694644 (1954-11-01), Knab
patent: 3998976 (1976-12-01), Pernod
Shuse's Complete Confectioner 13th ed., Bush & Co. Ltd., Ash Grove Works, Hackney, London, Eng., 1957, pp. 263-268.

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