Patent ID: 8790739
Filing Date: 2014-07-29
Classification: A23G

Abstract:
1. A method for preparing a dried soft aerated confectionery food product, comprising the steps of: A. providing a liquid confection blend including: B. aerating the liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.5/cc and a temperature of about 30 to 85° C. (about 90 to 180° F.) to form a foam; C. extruding the aerated foam at a temperature of about 30 to 85° C. (about 90 to 180° F.) to form a plastic aerated confection extrudate; D. cooling the extrudate to set the confection to form a set aerated confection extrudate; E. forming the set aerated confection extrudate into pieces; and F. drying the pieces to a water activity value ranging from about 0.1-0.4 to provide dried soft aerated confection pieces having a density of about 0.1-0.35 g/cc to form a soft dried aerated confection including about 50 to 95% (dry weight basis) of the saccharide component;