Process for preparing reduced calorie flavored confectionery compositions using dynamic tempering conditions

摘要

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 degrees F. (21.1 degrees 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 degrees to 85 degrees F. (21.1 degrees to 29.4 degrees 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.