Syrup for confections and methods for using same

Details Syrup for confections and methods for using same Syrup for confections and methods for using same

1993-01-26

1994-04-26

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426271, 426565, 426575, 426660, A23L 10526, A23L 1053, A23L 10532

Patent

active

053065190

ABSTRACT:
A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.

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Technical Supplement 3, "Sequestrants Commonly Used with Alginate Systems", Kelco.
Technical Supplement 4, "Reversible Sequestrant Algin Gel System", Kelco.
H. D. Graham, "Food Colloids", The AVI Publishing Co., Inc., pp. 448-450 (1977).
A Product Bulletin titled "Alginate Products for Scientific Water Control", Kelco (3d Edition, Rev. Apr. 1987).
Technical Bulletin DB-10 for Kelton HV and Kelton LV, Kelco.
Technical Suplement 2, "Calcium Salts in Algin Gel Systems", Kelco.

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