Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections

摘要

674,038. Confectionery. BRABAEK, J., and AKTIESELSKABET VOLUND. May 19, 1948 [July 19, 1943], No. 13530/48. Classes 28 (i) and 49. A confection is made by using sugar-containing raw materials such as fruits, fruit juices, malt extract, sugar beet juice, milk, whey-or starch in solution containing hydrolization agents-with a natural water content or with added water, and after the addition of heat sensitive substances, such as aromatics, vitamins and colouring agents, mixing the mass and spreading it into thin layers, the layers being heated for a short time to expel the water and caramelize the substance. The added vitamins may be obtained by mixing carrot, lemon or hip pulp or juice into the raw materials. Before heating, the invertible carbohydrates present may be inverted by adjusting the proportions between the said carbohydrates and the organic acids in the raw materials by adding, if necessary, further organic acid. Raw materials with a high water content may be pre-concentrated, for example by evaporation in a vacuum.