CHEWING CARAMEL, METHOD FOR PRODUCING THE SAME, AND COMPOSITE FROZEN CONFECTIONERIES CONTAINING THE SAME

FIELD: food-processing industry. ^ SUBSTANCE: chewing caramel is based on sugar and has chewing transition temperature of from -15 C to 0 C, so chewing caramel is in glass-like state at standard cold storage temperatures and standard temperatures of trading frozen confectioneries, but said product b...

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Bibliographische Detailangaben
Hauptverfasser:	RENATI RONALD POL, KIBLER LOURENS ALLAN, REMI ALOIS, MAKINNES UIL'JAM MAJKL, BEST EHRIK TOMAS
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry. ^ SUBSTANCE: chewing caramel is based on sugar and has chewing transition temperature of from -15 C to 0 C, so chewing caramel is in glass-like state at standard cold storage temperatures and standard temperatures of trading frozen confectioneries, but said product becomes chewable when eaten in cold state. Said chewing caramel has relative moisture equilibrium of at least 75%. Also described in Specification is method for producing of chewing caramel and composite frozen product containing said chewing caramel. ^ EFFECT: provision for obtaining of confectionery product microbiologically and physically stable at temperatures above freezing temperature. ^ 18 cl, 1 dwg, 5 ex