Process of preparing gasified candy
AssigneeGeneral Foods Corporation
InventorsFredric Kleiner, Pradip K. Roy, Michael J. Kuchman
Life of this patent
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Abstract
Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. which is substantially larger than those in the gasified candy produced heretofore.
Claims8
In a process of preparing gasified candy whereby a sugar melt is gasified at superatmospheric pressure and the gasified sugar melt is cooled below its fusion temperature under superatmospheric pressure to form a gasified candy, the improvement which comprises:
- maintaining the sugar melt during the gasification at a temperature below about 280.degree. F. effective to produce in the gasified candy product observable gas bubbles wherein the majority of the observable gas bubbles have a diameter of above about 225.mu., and wherein the gasifying gas is carbon dioxide, nitrogen or air.
Dependencies are inferred from the claim text.