| 摘要 |
A foamed confectionery product, such as marshmallow or nougat, having good stability, which can be introduced into moulds or extruded, is produced by boiling a hydrogenated starch hydrolysate or a hydrogenated sugar at 110 to 138 DEG C, cooling the mixture to a maximum of 66 DEG C, adding a foaming agent in hydrated form dispersed in water, cooling the mixture further to at most 49 DEG C, then whipping the mixture to a density of 247 to 360 g/litre and forming the foamed mass, for example by extrusion or filling into a mould.
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