| US 7,329,428 B2 | ||
| Process for manufacture of aerated confections with dry blend of sugar and gelatin | ||
| Lynne C Haynes, Morris Plains, N.J. (US); Pankaj N. Patel, Branchburg, N.J. (US); Louise Slade, Morris Plains, N.J. (US); and Harry Levine, Morris Plains, N.J. (US) | ||
| Assigned to Kraft Foods Holdings, Inc., Northfield, Ill. (US) | ||
| Filed on Oct. 28, 2003, as Appl. No. 10/695,469. | ||
| Prior Publication US 2005/0089619 A1, Apr. 28, 2005 | ||
| Int. Cl. A23J 3/00 (2006.01) | ||
| U.S. Cl. 426—571 [426/564] | 11 Claims |
| 1. A process for preparation of aerated, gelatin-containing confections comprising:
(a) heating a mixture of mono, di and oligosaccharides in water to fully dissolve all sugar and concentrate the mixture and
obtain a concentrated sugar solution;
(b) cooling the concentrated sugar solution;
(c) separately mixing dry sucrose and dry gelatin to form a dry blend, wherein the dry gelatin and dry sucrose have similar
particle sizes of less than 8 mesh;
(d) hydrating the dry blend of sucrose and gelatin by mixing with water at a first temperature not exceeding 40° C. and holding
at a temperature not exceeding 40° C. for a time sufficient for the gelatin to take up at least twice its weight in water
to form a slurry of hydrated gelatin in a sucrose solution;
(e) then heating the slurry to a higher temperature to dissolve the gelatin and form an aqueous solution of sucrose and gelatin;
(f) admixing the aqueous solution of sucrose and gelatin with said concentrated sugar solution of step (a) to prepare a confection
composition; and
(g) aerating the confection composition, wherein the processing steps (a) to (f) cause less trans-to-cis isomerization in
the gelatin than would otherwise occur in processing wherein gelatin and sucrose are mixed after forming separate solutions
of each.
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