QUICKLY DISSOLVING AERATED CONFECTIONS AND METHODS OF PREPARATION

Aerated confections that dissolve quickly in water or in cold milk are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component : about 0.5 to 30% of a structuring agent: about 1 to 6% moisture; and about 1% to 5% of a non- proteinaceous whipping agent. The aerated...

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Bibliographische Detailangaben
Hauptverfasser:	GEOFFRION, JAMES W, AJAO, DIRAN, VAN LENGERICH, BERNHARD H, ZIETLOW, PHILIP K, LEUSNER, STEVEN J, LANGE, JAY D
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Aerated confections that dissolve quickly in water or in cold milk are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component : about 0.5 to 30% of a structuring agent: about 1 to 6% moisture; and about 1% to 5% of a non- proteinaceous whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.