DELIVERY OF ACIDULANTS, AND LABILE COMPONENTS INTO COOKED CANDY BASE

The present invention pertains to a method for preparing a hard candy containing about 0.1 % to about 10% of an acidulant or about 0.1% to about 5 % of a thermolabile component which comprises the steps of (a) providing a vacuum cooker having a cooker coil, an atmospheric chamber, and a vacuum chamb...

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Bibliographic Details
Main Authors BELL, ANTHONY J, STREIT, DANIEL J
Format Patent
LanguageEnglish
French
Published 06.10.2009
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
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Summary:The present invention pertains to a method for preparing a hard candy containing about 0.1 % to about 10% of an acidulant or about 0.1% to about 5 % of a thermolabile component which comprises the steps of (a) providing a vacuum cooker having a cooker coil, an atmospheric chamber, and a vacuum chamber; (b) forming a sugar syrup having a moisture content from about 0.1% to about 5%, by weight; (c) heating the sugar syrup in the cooker coil to cook the syrup; (d) passing th e cooked sugar syrup from the cooker coil to the atmospheric chamber; (e) admixing th e acidulant or the thermolabile component with the cooked sugar syrup in the atmospheric chamber to form a mixture; (f) passing the mixture from the atmospheric chamber to the vacuum chamber to remove excess water; and (g) removing the mixture from the vacuum chamber and forming the mixture into desired shapes of hard candy. This invention also pertains to hard candy containing fruit juic e prepared by the inventive method.
Bibliography:Application Number: CA19952509957