Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1992-09-29
1994-01-04
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426613, 426660, 426804, A23G 100
Patent
active
052758354
ABSTRACT:
An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70.degree. F. (21.1.degree. C.) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70.degree. to 85.degree. F. (21.1.degree. to 29.4.degree. C.) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.
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Besserman Mark A.
Japikse Cornelius H.
Masterson Daniel J.
Smith Claudia A.
Allen George W.
Dabek Rose Ann
Hunter Jeanette
The Procter & Gamble & Company
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