Method for pouring confectionery solution

Details Method for pouring confectionery solution Method for pouring confectionery solution

1983-04-12

1985-10-08

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426512, 426515, A23G 312, A23G 300

Patent

active

045460051

ABSTRACT:
Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.

REFERENCES:
patent: 2480935 (1949-09-01), Kempf et al.
patent: 3371626 (1968-03-01), Hachtman
patent: 4056640 (1977-11-01), Otto
patent: 4262029 (1981-04-01), Kleiner et al.
patent: 4450179 (1984-05-01), Vink et al.

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