Preparation of confections

Details Preparation of confections Preparation of confections

1995-11-30

1997-05-27

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Foam or foamable type

A23G 904

Patent

active

056330294

ABSTRACT:
A suspension containing a large number of very small ice crystals in a sugar solution is obtained by mixing a concentrated sugar solution with a less concentrated sugar solution or water, both solutions having been cooled to a temperature of from just above the metastable limit temperature of the respective solution to just above the melting point of the respective solution prior to mixing.

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Mullin, J., "Crystallisation Kinetics", Butterworth, 1972, pp. 178-179.
Toussaint, A. et al., "The Mixing Criterion in Crystallization by Cooling", Chem. Eng. Sci., vol.. 29, (1974), p. 237.

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