Patent ID: 6793953
Filing Date: 2004-09-21
Classification: A23G,A23L

Abstract:
A method for preparing an aerated food product, comprising the steps of:A. providing a blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding about 0.01% to 45% of a dry particulate including a nutritional fortifying ingredient to the blend; C. aerating the blend to form an aerated foam having a density of about 0.1 to 1.0 g/cc and a temperature of about 90 to 180Â° F. (32 to 82Â° C.); D. extruding the aerated foam at a temperature of about 90 to 180Â° F. (32 to 82Â° C.) to form an aerated extrudate; E. cooling the extrudate to form a set aerated extrudate; and, F. forming the set aerated confection extrudate rope into pieces.