Confectionery production
AssigneeMars, Incorporated
InventorsJasper Theodoor Peters, Theodor Anton Hermanus Johannes Prinsen
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Abstract
The invention provides a sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. This composition allows for energy efficient production of products including frappe, and methods as well as apparatus used in these methods form further aspects of the invention.
Claims17
A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension comprising a sugar in glucose syrup, and coagulated protein, wherein the sugar is a milled sucrose and has a mean particle size of less than 30 microns, wherein the glucose syrup has a viscosity of from 6 Pa·s/60° C. to 1.5 Pa·s/60° C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3, wherein the protein is present in the composition in an amount of from 2-20% w/w, and wherein the suspension is formed by a process step comprising adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35° C. to no more than 65° C.
A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension of a sugar in glucose syrup, and coagulated protein, wherein the sugar is a milled sucrose and has a mean particle size of from 10-15 microns, wherein the glucose syrup has a viscosity of from 6 Pa·s/60° C. to 1.5 Pa·s/60° C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3, wherein the protein is present in the composition in an amount of from 2-20% w/w, wherein the frappe composition does not exhibit graininess or roughness due to the presence of the sugar in the frappe composition, and wherein the suspension is formed by a process step comprising adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35° C. to no more than 65° C.
A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension comprising a sugar that is a milled sucrose having a mean particle size of less than 30 microns in glucose syrup, and coagulated protein, wherein the suspension is formed in a process comprising:
- a) adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35° C. to 45° C. to form a pre-mix;
- and
- b) heating the pre-mix at a temperature in the range of from 55° C. to no more than 65° C., thereby blending the sugar in the glucose syrup to form a suspension;
- wherein the glucose syrup has a viscosity of from 6 Pa·s/60° C. to 1.5 Pa·s/60° C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3;
- and
- wherein the protein is present in the composition in an amount of from 2-20% w/w.
Dependencies are inferred from the claim text.