Process of preparing gasified candy

Details Process of preparing gasified candy Process of preparing gasified candy

1980-03-12

1981-09-15

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426474, A23G 900

Patent

active

042897947

ABSTRACT:
Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. which is substantially larger than those in the gasified candy produced heretofore.

REFERENCES:
patent: 3012893 (1961-12-01), Kremzner
patent: 3985909 (1976-10-01), Mitchell
patent: 3985910 (1976-10-01), Kirkpatrick
patent: 4001457 (1977-01-01), Hegadorn

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