Confectionery production

Abstract

The invention provides a sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. This composition allows for energy efficient production of products including frappe, and methods as well as apparatus used in these methods form further aspects of the invention.

1 . A sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. 
     
     
         2 . The sugar composition of  claim 1 , which consists of a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. 
     
     
         3 . The sugar composition of  claim 1 , wherein the fine sugar is a refined sucrose. 
     
     
         4 . The sugar composition of  claim 1 , in which the fine sugar has a mean particle size of 5-25 microns. 
     
     
         5 . The sugar composition of  claim 1 , wherein the fine sugar has a mean particle size of from 10-15 microns. 
     
     
         6 . The sugar composition of  claim 1 , wherein the glucose syrup has a DE value in the range of from 35-95. 
     
     
         7 . The sugar composition of  claim 1 , wherein the ratio of glucose syrup to fine sugar in the composition is in the range of from 3:1 to 1:3. 
     
     
         8 - 10 . (canceled) 
     
     
         11 . A method for producing frappe, said method comprising preparing a sugar composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup, mixing the sugar composition with a formulation comprising a protein to provide a mixture and aerating the mixture. 
     
     
         12 . The method of  claim 11 , wherein the protein formulation comprises powdered egg, milk protein or a mixture thereof. 
     
     
         13 . The method of  claim 11 , wherein the formulation comprising protein is present in the mixture in an amount of from 2-20% w/w. 
     
     
         14 . The method of  claim 11 , wherein the frappe is aerated by dispersing air into the mixture under pressure. 
     
     
         15 . The method of  claim 13 , wherein the frappe is aerated using a pressure beater. 
     
     
         16 . The method of  claim 11 , wherein the aerated mixture is heated under pressure so as to stabilize the frappe. 
     
     
         17 - 24 . (canceled) 
     
     
         25 . An apparatus for preparing a sugar composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup comprising a container, a mixer comprising a series of rotating blades arranged in the container such that material added to an end region of the container is transported along it while being mixed, a first pipe or tube, operably disposed relative to a storage device for fine sugar and the container, a second pipe or tube operably disposed relative to a storage device for glucose syrup and the container, a control system operably disposed to adjustable valves further operably disposed relative to the first and second pipe or tube.