Process of refining saccharide crystals during food processing

Details Process of refining saccharide crystals during food processing Process of refining saccharide crystals during food processing

A - Human Necessities

23

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99/140, 99/41, 2

A23G 1/00 (2006.01) A23G 1/12 (2006.01) A23G 3/02 (2006.01) A23G 3/34 (2006.01) A23L 1/236 (2006.01) C13K 13/00 (2006.01)

Patent

CA 1334899

In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product is heated and agitated to remove the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.

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