Use of hydrocolloids for formulating and processing of low fat l

Details Use of hydrocolloids for formulating and processing of low fat l Use of hydrocolloids for formulating and processing of low fat l

1995-03-21

1997-03-04

Wong, Leslie

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426572, 426573, 426575, 426658, A23G 300

Patent

active

056077165

ABSTRACT:
A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermosensitive hydrocolloid and an edible cation containing material is cooked or its solids concentration adjusted to 80% solids while hot. The molten mixture is then cooled to form a solid confection having a water activity being 0.30 to 0.65 Aw and a pH from 3.0 to 8.5.

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Technical Bulletin entitled "Confectionery Jellies with Kelcogel CF Gellan Gum Product".

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