CHEWING CANDY (OPTIONS) AND METHOD FOR MANUFACTURE THEREOF Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: candy with moisture content 5-12% and density 0.9-1.5 g/cu.cm contains, wt %: fat 3-25, emulsifier 0.1-5.0, protein substance 0.4-3.0, and sweet component - the balance. Preparation procedure: 70.0- 96.9% sweet component with corresponding amounts of edible fat with melting temperature 30-40 C and emulsifier are boiled in presence of water until candy paste with moisture content 5-12% is obtained. The latter is whipped to density 0.90-1.50 g/cu.cm and 0.4-3.0% of protein substance is added. Resulting paste is cooled and molded into final product. EFFECT: stabilized structure with soft and elastic consistence. 18 cl, 7 ex