High water activity confectionery product and process of making same
US11234448B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 7, 2018 |
| Grant date | Feb 1, 2022 |
| Priority date | — |
| Expiry date | Oct 27, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G3/46
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.