METHOD OF PREPARING CANDY-GLASSES MASS Russian patent published in 2002 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves holding of sugar syrup mixture for 10-20 min before boiling at temperature 70-90 C and at pressure of 1.5-3 atm; addition of citric acid, as a flavor, in caramel mass before molding. Used as flavors may be banana, kiwi, peach, barberry, pear, lemon, eucol-menthol, mint, black currant; and as colors, tartrazine, indigo, ponceau, mixing green in combinations or separately. EFFECT: broadened assortment of confectionery products with improved taste and physico-chemical characteristics. 11 cl, 10 ex