Patent ID: 7651709
Filing Date: 2010-01-26
Classification: A21C,A21D,A23G,A23P,A23V

Abstract:
1. A confectionery composition comprising a sweetening ingredient, a proteinaceous material and a thickening agent, said composition having a % stretching of at least about 25% when subjected to a stretching test, wherein said stretching test is carried out at ambient conditions by: (a) forming a line of icing on a substrate by passing said composition through an 18 gauge aperture at a pressure of 4 psi; (b) allowing said line to set for 2 hours; (c) cutting said line into a 2-inch section; (d) stretching said 2-inch section lengthwise until it breaks into two pieces; (e) recording the length at which said breaking occurs and using said breakage length to determine the % stretching of said 2-inch section using the following formula: (f) carrying out (a)-(e) a total of three times and determining the average of the three times, said average being the % stretching of said composition.