A positive hydration method of preparing confectionery and...

A - Human Necessities – 23 – G

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

A23G 3/00 (2006.01) A23G 3/02 (2006.01) A61K 9/00 (2006.01) A61K 9/20 (2006.01)

Patent

CA 2412761

A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hyrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-masked, even one that is typically organoleptically unpalatable.

La présente invention concerne un procédé de production d'une confiserie moelleuse. A cet effet, on réalise un mélange à degré élevé ou bas de cisaillement sans cuisson de façon à obtenir une masse qui est bien hydratée, tout en ne présentant aucune phase de séparation de l'eau contenue. Le goût d'un agent biologiquement actif inclus dans la confiserie est effectivement masqué, même dans le cas où cet agent est normalement organoleptiquement insipide.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

A positive hydration method of preparing confectionery and... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with A positive hydration method of preparing confectionery and..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and A positive hydration method of preparing confectionery and... will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1350151

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.