Patent ID: 6056988
Filing Date: 2000-05-02
Classification: A23G

Abstract:
In a process for preparing a confectionery product comprising crystallized sugar wherein the process comprises a step wherein a liquid medium comprising a sugar is prepared, a step wherein the liquid medium is heated to concentrate the liquid medium to obtain a concentrated medium and a step wherein the concentrated medium is cooled to a temperature below its sugar saturation point and kneaded and then cooled to obtain a solidified product comprising crystallized sugar, the improvements comprising:passing the concentrated medium in an extruder and in a first step, comprising passage in the extruder, cooling and kneading the concentrated medium so that the concentrated medium is cooled to a temperature below its sugar saturation point and so that sugar crystal nucleation is induced and sugar crystal nucleates are formed and then, in a second step, comprising serial passage in the extruder, heating the cooled, kneaded product to a temperature effective to make the product pumpable and so that sugar crystal nucleates are retained in the heated product and in a third step, obtaining the heated product from the extruder and in a fourth step, cooling the heated product obtained from the extruder to obtain a solidified product.