发明名称 |
An aqueous gel matrix for replacement of confection fats |
摘要 |
<p>The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140 DEG F (about 60.0 DEG C), has a firm chocolate-type consistency at temperatures below about 32 DEG F (about 0 DEG C) and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32 DEG F to about 140 DEG F (about 0 DEG C to about 60.0 DEG C). The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products. <IMAGE></p> |
申请公布号 |
GR3023408(T3) |
申请公布日期 |
1997.08.29 |
申请号 |
GR19970401062T |
申请日期 |
1997.05.12 |
申请人 |
KRAFT FOODS, INC. |
发明人 |
MILLER, MARK STUART;SURBER, KEVIN JAMES |
分类号 |
A23G3/00;A23G3/40;A23G3/42;A23G9/32;A23G9/34;(IPC1-7):A23G3/00;A23G9/00;A23G9/02 |
主分类号 |
A23G3/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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