| 摘要 |
<p>Confectionery having popping and cooling characteristics and manufacturing methods thereof are disclosed. The confectionery has 1% to 25%, preferably, 14% to 16% carbonated crystals by weight and 0.2% to 1%, preferably, 0.3% to 0.5% cooling flavour by weight. The carbonated crystals comprise carbon dioxide, cane sugar, lactose, corn syrup solids, organic powdered sugar encapsulated within cocoa butter. Manufacturing methods for manufacturing milk chocolate, plain chocolate, and vegetable oil based cocoa confection in accordance with the present invention are disclosed.</p> |
