METHOD FOR PRODUCTION OF CARAMEL MASS Russian patent published in 2005 - IPC

FIELD: confectionary industry.

SUBSTANCE: claimed caramel mass is prepared by blending of fruit-and-berry puree or juice with water and treacle and heating to 60-70°C. Then in series structure-forming agent selected from acidic polysaccharides and sugar are introduced, mixture is boiled and plasticizer, emulsifier and conserving agent are added. Boiled mass is conditioned at 95-105°C, cooled to 80°C, mixed with citric acid, cooled to 65-70°C, mixed with flavor, homogenized and packed into consumer containers.

EFFECT: shelf life soft caramel useful in various foodstuffs.

2 cl