Egg-based cream for industrial scale confectionery production

Details Egg-based cream for industrial scale confectionery production Egg-based cream for industrial scale confectionery production

A - Human Necessities

23

L

99/130, 99/138

A23L 1/19 (2006.01) A21D 13/08 (2006.01) A23L 1/0522 (2006.01) A23L 1/187 (2006.01)

Patent

CA 1325356

ABSTRACT OF THE DISCLOSURE A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable mellowness, has shown to suit particularly well industrial scale confectionery production methods.

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