Method of continuously producing hard-candy masses

Details Method of continuously producing hard-candy masses Method of continuously producing hard-candy masses

1991-02-27

1992-12-01

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426515, 426520, 426804, A23G 300, A23L 109

Patent

active

051679817

ABSTRACT:
A method of continuously producing hard-candy masses from an aqueous solution of starting ingredients by boiling and condensing the solution, subjecting it to a vacuum, condensing it further and cooling it, adding flavorings, dyes, etc., and finally cooling it again and shaping it into candy. The starting ingredients are sugar substitutes and the solution is subjected to a vacuum as early as while it is being boiled and while it is being condensed and will accordingly have a temperature that is low enough for conventional flavorings, a viscosity that is high enough for conventional cooling and tempering, and a low enough residual-water content.

REFERENCES:
patent: 3438787 (1969-04-01), DuRoss
patent: 3556811 (1971-01-01), Smith
patent: 3632357 (1972-01-01), Childs
patent: 3687691 (1972-08-01), Adelstein et al.
patent: 4154867 (1979-07-01), Aldrich et al.
patent: 4292337 (1981-09-01), Andersen
patent: 4311722 (1982-01-01), Vink et al.
patent: 4497846 (1985-02-01), Boursier et al.
patent: 4528206 (1985-07-01), Kastin

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