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US 8,475,863 B2Granted
Confectionery meringue
AssigneeMars, Incorporated
InventorsMatthew D. Perry, Thomas Abene, Richard D. Ornelaz, Bruce Keen
Life of this patent
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Abstract
A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.
Claims25
A method of continuously manufacturing a dried confectionery meringue comprising:
- (a) combining egg white or egg white powder as a protein foaming agent, icing sugar, and at least one monosaccharide with sufficient water to form a mixture having a moisture content of between about 18% and about 30% by mass;
- (b) aerating the mixture to a density of between about 0.20 and 0.40 kg/liter, wherein the protein component of said mixture consists of egg white or egg white powder;
- (c) extruding the aerated mixture as a rope, tube or sheet onto a substantially air-permeable conveyor;
- (d) drying the extruded rope, tube or sheet to a total moisture level of between about 0.5% and 2% by mass;
- and
- (e) forming the dried rope, tube or sheet into a series of friable pieces.
3 more elements
Dependencies are inferred from the claim text.