Process for the manufacture of a meringue of improved stiffness

Details Process for the manufacture of a meringue of improved stiffness Process for the manufacture of a meringue of improved stiffness

1978-10-20

1980-07-01

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426658, A23J 302

Patent

active

042106796

ABSTRACT:
An improved process is disclosed for the manufacture of a meringue for use in meringue-garnished pastries which will retain its stiffness after whipping. The meringue is formed by whipping a mixture of warm water, boiled gelatine and whipping agents to provide a whipped mixture, adding a boiling solution of xylitol under continued whipping, and thereafter admixing pulverized xylitol under further whipping until a non-collapsing stiffness is attained.

REFERENCES:
patent: 2524333 (1950-10-01), Snelling
patent: 2588308 (1952-03-01), Tressler
patent: 2692201 (1954-10-01), Conrad
patent: 3338721 (1967-08-01), Schoonover
patent: 3490920 (1970-01-01), Grettie
patent: 4018901 (1977-04-01), Hayward et al.

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