Abstract
ConclusionsAeration through the use of protein‐derived whipping agents provides a versatile tool for improving a number of aspects of candies, including their texture and consistency. Accurate control over the degree of aeration is essential. To achieve this whipping agents that show constant performance are needed. The products obtained through controlled modification of natural vegetable or animal proteins fill this need. By using formulas based on these products and modern continuous processing units, the large scale production of various types of aerated candies can be achieved consistently.
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