Low-fat confectionary material and process for making same

Details Low-fat confectionary material and process for making same Low-fat confectionary material and process for making same

A - Human Necessities

23

G

A23G 3/00 (2006.01) A23G 1/00 (2006.01) A23G 1/04 (2006.01)

Patent

CA 2088341

Fat in a confectionery chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.

Affiliated with

Also associated with

Rating

Low-fat confectionary material and process for making same does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Low-fat confectionary material and process for making same, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Low-fat confectionary material and process for making same will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1941543