Soft dried marshmallow and method of preparation

Details Soft dried marshmallow and method of preparation Soft dried marshmallow and method of preparation

A - Human Necessities

23

G

A23G 3/00 (2006.01)

Patent

CA 2474318

Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20°C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.

On propose des confiseries molles gonflées séchées ainsi que des méthodes pour leur préparation, confiseries dont l'activité de l'eau est d'environ 0,1 à 0,4 et dont la température de transition vitreuse est inférieure à 20 degrés Celsius. Les confiseries renferment des sucres, un agent moussant et un structurant, idéalement une gélatine dans les deux cas, et un ramollissant dans une proportion de 5 à 15 %. Les ramollissants privilégiés comprennent la glycérine, les polyglycérols et les mélanges de ces deux types de composés. Les confiseries sont gonflées jusqu'à atteindre une densité d'environ 0,1 à 0,5 g/cc. Les confiseries molles gonflées séchées conviennent tout particulièrement comme produit ajouté aux céréales pour enfants prêtes à manger, sous la forme de morceaux pesant environ 0,1 à 2 g chacun. Les morceaux de confiseries gardent leur texture molle au fil du temps sans pour autant humidifier les céréales.

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