|
www.bartek.ca/pdfs/BulletinsMalic/Innovate%20Confection...
www.bartek.ca/pdfs/BulletinsMalic/Innovate%20Confections%20with%20Bartek%20Malic%20and%20Fumaric%20Acids.pdf
|
gelled confections. The Manufacturing Confectioner. 76(11):55-61. 5. Childs, W.H. 4 Jan. 1972. Method of producing hard candy. U.S. Patent 3632357. 6. Clark ...
|
|
onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02...
onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02241.x/pdf
|
Gumminess and cohesiveness of soy protein isolate confection was lower during 20 d of storage. Introduction. Gelled confections and candies are a large, ...
|
|
www.google.com/patents/US4216242
|
The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when ...
|
|
www.freepatentsonline.com/5328711.html
|
Jul 12, 1994 ... Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.
|
|
www.cargilltexturizing.com/products/functional/emulsifi...
www.cargilltexturizing.com/products/functional/emulsifier/cts_prod_fun_emu_app.shtml
|
Anti-sticking and brightness in gelled confection; Anti-sticking and non-release agent in hard candies; Brightness, anti-fat bloom and viscosity regulator in ...
|
|
|
|
www.answerbag.com/q_view/2035542
|
Apr 26, 2010... of the licorice plant. The manufacturing process combines flavorings, starches, preservatives and colorants to create the gelled confection.
|
|
rave.ohiolink.edu/etdc/view?acc_num=osu1276883276
|
All results indicate that soy protein has potential as a processing aide in gelled confections by modulating physical properties: decreasing gel rigidity, improving ...
|
|
www.texturetechnologies.com/papers-posters-confectioner...
www.texturetechnologies.com/papers-posters-confectionery.php
|
Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technology, July, 45-49. TUAZON, M. (1996). The use of carrageenan and ...
|
|
www.texvol.com/applications-for-confectionary/
|
Firmness/Hardness, e.g. candy, chocolate, toffee, gelled confectionary. Flexibility, e.g. chewing gum sticks. Fracturability/Break strength/Snapping force, e.g. ...
|
