Food compositions and related methods
An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristic...
Saved in:
Main Authors | , |
---|---|
Format | Patent |
Language | English |
Published |
27.10.2011
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed. |
---|---|
Bibliography: | Application Number: AU20050271789 |