CHEWING CANDY (OPTIONS) AND METHOD FOR MANUFACTURE THEREOF

food industry. SUBSTANCE: candy with moisture content 5-12% and density 0.9-1.5 g/cu.cm contains, wt %: fat 3-25, emulsifier 0.1-5.0, protein substance 0.4-3.0, and sweet component - the balance. Preparation procedure: 70.0- 96.9% sweet component with corresponding amounts of edible fat with melting...

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Bibliographische Detailangaben
Hauptverfasser:	KRASNJAK V.T, ZUBAREVA N.A, RYZHIKOV S.I, ANDREEV K.V, MATVEEV S.B
Format:	Patent
Sprache:	eng ; rus
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:	food industry. SUBSTANCE: candy with moisture content 5-12% and density 0.9-1.5 g/cu.cm contains, wt %: fat 3-25, emulsifier 0.1-5.0, protein substance 0.4-3.0, and sweet component - the balance. Preparation procedure: 70.0- 96.9% sweet component with corresponding amounts of edible fat with melting temperature 30-40 C and emulsifier are boiled in presence of water until candy paste with moisture content 5-12% is obtained. The latter is whipped to density 0.90-1.50 g/cu.cm and 0.4-3.0% of protein substance is added. Resulting paste is cooled and molded into final product. EFFECT: stabilized structure with soft and elastic consistence. 18 cl, 7 ex