Caramel mixture and method for manufacturing thereof

Details Caramel mixture and method for manufacturing thereof Caramel mixture and method for manufacturing thereof

A - Human Necessities

23

G

A23G 3/02 (2006.01) A23G 3/00 (2006.01) A23G 3/20 (2006.01) A23G 3/32 (2006.01) A23G 3/34 (2006.01)

Patent

CA 2463843

Method for manufacturing an edible product, wherein caramel is manufactured which contains 50-85% by weight sugars or sugar replacers, 8-20% by weight fats and 7-18% by weight water, wherein egg white is whipped to an aerated foam, whereafter 1 part by weight of foamed egg white is mixed with 1-60 parts by weight of caramel at a temperature of 80-130~C such that an aerated caramel mixture is obtained.

L'invention concerne un procédé de fabrication d'un produit comestible, consistant à obtenir du caramel contenant de 50 à 85 % en poids de sucres ou de substituts de sucre, de 8 à 20 % en poids de graisses et de 7 à 18 % en poids d'eau. Dans le procédé de fabrication décrit dans cette invention, les blancs d'oeufs sont battus afin d'obtenir une mousse aérée, puis, une partie en poids de blancs d'oeufs battus est mélangée avec 1 à 60 parties en poids de caramel à une température comprise entre 80 et 130 ·C, de manière à obtenir un mélange à base de caramel aéré.

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