Stable sugar-based hard candy having high index of whiteness

Details Stable sugar-based hard candy having high index of whiteness Stable sugar-based hard candy having high index of whiteness

2006-04-11

2006-04-11

Bhat, N. (Department: 1764)

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

C426S103000, C426S658000, C426S548000, C536S102000, C536S103000

Reexamination Certificate

active

07026008

ABSTRACT:
A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability characteristics in terms of reduced moisture absorption when exposed to humidity and temperature compared to candies prepared without HSH. Additionally, the candy has a high index of whiteness.

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Patent Abstracts of Japan, vol. 16, No. 431 (C-983),Sep. 9, 1992 and JP 04 148661A (Nippon Shokuhin Kako), May 21, 1992.

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