Confectionary products, low fat chocolate and chocolate-like products and methods for making them
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United States of America Patent
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Aug 10, 2004
Grant Date -
N/A
app pub date -
Nov 6, 2001
filing date -
Nov 6, 2000
priority date (Note) -
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Abstract
The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170.degree. F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second component are then mixed at a temperature above the melting point of the fat to form a mixture. The mixture can then be cooled and formed into finished confectionery, which can be used for retail sale, or processed as an ingredient in a confectionery.
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