CARAMELIZED COMPOSITIONS

Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a Maillard reaction in order to advantageously select a predeter...

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Hauptverfasser:	WORTHING, David, WEIST SCHWARTZ, Jennifer, AVELINA MOGOLLON JIJON, Maria, BAKER, Brian, S, WILLIAMS, Judith, ZERPHY, Gregory
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 INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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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creator	WORTHING, David WEIST SCHWARTZ, Jennifer AVELINA MOGOLLON JIJON, Maria BAKER, Brian, S WILLIAMS, Judith ZERPHY, Gregory
description	Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a Maillard reaction in order to advantageously select a predetermined combination of flavors and colors of a finished food confection product or food ingredient. L'invention concerne des processus et des procédés de production d'une nouvelle confiserie alimentaire ou d'un nouvel ingrédient alimentaire, confiserie alimentaire ou ingrédient alimentaire comprenant un produit alimentaire à base de chocolat blanc caramélisé. Les procédés comprennent des changements de conditions pour une réaction de Maillard dans le but de sélectionner de façon avantageuse une combinaison prédéterminée d'arômes et de couleurs d'un produit de confiserie alimentaires fini ou d'un ingrédient alimentaire fini.
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The methods encompass variations in the conditions for a Maillard reaction in order to advantageously select a predetermined combination of flavors and colors of a finished food confection product or food ingredient. L'invention concerne des processus et des procédés de production d'une nouvelle confiserie alimentaire ou d'un nouvel ingrédient alimentaire, confiserie alimentaire ou ingrédient alimentaire comprenant un produit alimentaire à base de chocolat blanc caramélisé. 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subjects	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 INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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
title	CARAMELIZED COMPOSITIONS
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