Caramel, confection comprising the caramel and method of making the confection
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component....
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| creator | Firestone, Frank Capar, Paul Gutierrez Mantilla, Lydia Eugenia Comes, Justin Popescu, Lauren Dixon, Keith Nagle, Robert Rodrigues, Tiago Suter, Alexander Noah Ritter, Karl Reeder, Paul Damodhar, Hetvi |
| description | A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided. |
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The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.</description><language>eng</language><subject>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</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231010&DB=EPODOC&CC=US&NR=11779030B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231010&DB=EPODOC&CC=US&NR=11779030B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Firestone, Frank</creatorcontrib><creatorcontrib>Capar, Paul</creatorcontrib><creatorcontrib>Gutierrez Mantilla, Lydia Eugenia</creatorcontrib><creatorcontrib>Comes, Justin</creatorcontrib><creatorcontrib>Popescu, Lauren</creatorcontrib><creatorcontrib>Dixon, Keith</creatorcontrib><creatorcontrib>Nagle, Robert</creatorcontrib><creatorcontrib>Rodrigues, Tiago</creatorcontrib><creatorcontrib>Suter, Alexander Noah</creatorcontrib><creatorcontrib>Ritter, Karl</creatorcontrib><creatorcontrib>Reeder, Paul</creatorcontrib><creatorcontrib>Damodhar, Hetvi</creatorcontrib><title>Caramel, confection comprising the caramel and method of making the confection</title><description>A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. 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The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Caramel, confection comprising the caramel and method of making the confection |
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