PROCESS FOR TEMPERING FLAVORED CONFECTIONERY COMPOSITIONS CONTAINING REDUCED CALORIE FATS AND RESULTING TEMPERED PRODUCTS
摘要
A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57 DEG F (13.9 DEG C) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57 DEG to about 72 DEG F (about 13.9 DEG to about 22.2 DEG C) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
申请公布号
CA2012380(A1)
申请公布日期
1990.09.28
申请号
CA19902012380
申请日期
1990.03.16
申请人
EHRMAN, ALBERT M.;SEIDEN, PAUL;WEITZEL, ROSE M.;WHITE, ROBERT L.
发明人
EHRMAN, ALBERT M.;SEIDEN, PAUL;WEITZEL, ROSE M.;WHITE, ROBERT L.