Highly aerated confection

Details Highly aerated confection Highly aerated confection

A - Human Necessities

23

G

A23G 1/52 (2006.01)

Patent

CA 2608569

This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to 0.1 g/cm3 with an improved soft texture and sensory properties. In the process, nitrogen or equivalent gas is incorporated into the confectionery material at an elevated pressure, the confectionery material deposited at a reduced pressure and then further expanded by reducing the pressure still further as the confectionery material cools.

L'invention concerne une matière de confiserie à phase continue lipidique hautement aérée et une méthode pour produire cette matière. Cette matière présente une densité très faible, inférieure à 0,2 g/cm3 et au moins égale à 0,1 g/cm3. Cette confiserie présente une texture molle améliorée et des propriétés sensorielles accrues. Dans la méthode de l'invention, un gaz d'azote ou équivalent est incorporé à la matière de confiserie, à une pression élevée, cette matière de confiserie étant déposée à une pression réduite, puis dilatée, par la réduction de la pression, alors que la matière de confiserie refroidit.

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