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AssigneeMars, Incorporated
InventorsTiago Rodrigues, Justin Comes, Alex Suter, Lydia Gutierrez, Frank Firestone, Lauren Popescu, Hetvi Damodhar, Karl Ritter, Rob Nagle, Keith Dixon, Paul Capar, Paul Reeder
Estimating the term…
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.
A caramel comprising a solid plant fat and an amount of water less than 10 wt. % and having an extrusion force of from 3500-8000 gm at 35° C.
A confection comprising a caramel and a crisp component wherein the caramel filling comprises a solid plant fat and an amount of water less than 10 wt. % and wherein the caramel filling has an extrusion force of from 3500-8000 gm at 35 C.
A method of making a confection comprising:
Dependencies are inferred from the claim text.