CARAMEL PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves high-temperature extrusion of mixture comprising sugar, anti-crystallizer used in an amount of 20-40 wt%, and acidifier; cooling melt and forming caramel. Moisture content of basic mixture is 10-15%. Anti-crystallizer is mixture of syrup and modified starch used in the ratio of (2-3):1. Extrusion process is carried out for 30-60 s and forced extrudate melt cooling process is provided at rate of 15-40 C/min. Extruded potato starch may be used as modified starch. Method allows caramel with increased plastic properties to be produced and used for preparing of caramel with low-viscous fillers. EFFECT: simplified method and improved quality of final product. 2 cl, 1 dwg, 1 tbl, 2 ex