GB240452A - Improvements in grained confections and process of making same - Google Patents

Improvements in grained confections and process of making same

Info

Publication number
GB240452A
GB240452A GB23500/25A GB2350025A GB240452A GB 240452 A GB240452 A GB 240452A GB 23500/25 A GB23500/25 A GB 23500/25A GB 2350025 A GB2350025 A GB 2350025A GB 240452 A GB240452 A GB 240452A
Authority
GB
United Kingdom
Prior art keywords
parts
dextrose
sugar
lactose
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB23500/25A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MAXIMILIAN ALFRED SCHNELLER
Original Assignee
MAXIMILIAN ALFRED SCHNELLER
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MAXIMILIAN ALFRED SCHNELLER filed Critical MAXIMILIAN ALFRED SCHNELLER
Publication of GB240452A publication Critical patent/GB240452A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

240,452. Schneller, M. A. Sept. 24, 1924, [Convention date]. Confectionery. - Grained confections consisting of sugar crystals in a syrupy medium which may contain gelatinous materials, have the crystalline portion formed of a sugar yielding softer and less soluble crystals than sucrose, e.g. dextrose hydrate or lactose or both dextrose and lactose. Nougat, for example, is made by dissolving 2¢ parts of gelatine in 5 parts of water to which are added 60 parts of invert sugar (containing 20 per cent. of water) and 35 parts of dextrose hydrate. The mixture is heated to preferably not over 170‹ F. and then beaten and after cooling to below 120‹ F it is seeded with a small amount of dextrose hydrate and allowed to stand. Other examples are given in the Specification.
GB23500/25A 1924-09-24 1925-09-21 Improvements in grained confections and process of making same Expired GB240452A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US240452XA 1924-09-24 1924-09-24

Publications (1)

Publication Number Publication Date
GB240452A true GB240452A (en) 1926-12-21

Family

ID=21818571

Family Applications (1)

Application Number Title Priority Date Filing Date
GB23500/25A Expired GB240452A (en) 1924-09-24 1925-09-21 Improvements in grained confections and process of making same

Country Status (1)

Country Link
GB (1) GB240452A (en)

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