Confectionery cremes

Details Confectionery cremes Confectionery cremes

A - Human Necessities

23

L

99/130, 99/61

A23L 1/19 (2006.01)

Patent

CA 1217378

CONFECTIONERY CREMES ABSTRACT A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80°F and less than 102°F and a melt rate of 15 seconds to 75 seconds at 92°F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70°F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.

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