| 摘要 |
<p>An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70 °F (21.1 °C) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70 to 85 °F (21.1 to 29.4 °C) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.</p> |
