A positive hydration method of preparing confectionery and...

Details A positive hydration method of preparing confectionery and... A positive hydration method of preparing confectionery and...

A - Human Necessities

23

G

A23G 3/00 (2006.01) A23G 3/02 (2006.01) A61K 9/00 (2006.01) A61K 9/20 (2006.01)

Patent

CA 2412761

A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hyrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-masked, even one that is typically organoleptically unpalatable.

La présente invention concerne un procédé de production d'une confiserie moelleuse. A cet effet, on réalise un mélange à degré élevé ou bas de cisaillement sans cuisson de façon à obtenir une masse qui est bien hydratée, tout en ne présentant aucune phase de séparation de l'eau contenue. Le goût d'un agent biologiquement actif inclus dans la confiserie est effectivement masqué, même dans le cas où cet agent est normalement organoleptiquement insipide.

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