U.S. patent application number 10/347175 was filed with the patent office on 2004-07-22 for ready-to-eat fudge dessert.
This patent application is currently assigned to Kraft Foods Holdings, Inc.. Invention is credited to Harris, Meg, Leshik, Richard R..
Application Number | 20040142091 10/347175 |
Document ID | / |
Family ID | 32681606 |
Filed Date | 2004-07-22 |
United States Patent
Application |
20040142091 |
Kind Code |
A1 |
Leshik, Richard R. ; et
al. |
July 22, 2004 |
Ready-to-eat fudge dessert
Abstract
The present invention provides a water containing, heat
processable firm RTE fudge dessert. The RTE fudge dessert of this
invention is prepared from an emulsified blend of water, fat, milk,
lecithin, and a water binder. Sweeteners and/or flavorings may be
added to provide the desired level of sweetness or desired flavor
profile. A smooth firm fudge candy textured dessert comprising
about 20 to about 60 percent water, about 15 to about 45 percent
fat, about 1 to about 15 percent non-fat dry milk (or equivalent
milk protein), about 0.1 to about 3 percent lecithin, and about 0.1
to about 20 percent water binder is provided.
Inventors: |
Leshik, Richard R.;
(Brookfield, CT) ; Harris, Meg; (Tarrytown,
NY) |
Correspondence
Address: |
FITCH EVEN TABIN AND FLANNERY
120 SOUTH LA SALLE STREET
SUITE 1600
CHICAGO
IL
60603-3406
US
|
Assignee: |
Kraft Foods Holdings, Inc.
|
Family ID: |
32681606 |
Appl. No.: |
10/347175 |
Filed: |
January 17, 2003 |
Current U.S.
Class: |
426/659 |
Current CPC
Class: |
A23G 3/36 20130101; A23G
1/325 20130101; A23G 3/0006 20130101; A23G 3/362 20130101; A23G
1/30 20130101; A23G 1/0009 20130101 |
Class at
Publication: |
426/659 |
International
Class: |
A23G 003/00 |
Claims
We claim:
1. A method for preparing a heat processable fudge comprising: (a)
homogenizing a blend comprising about 20 to about 60 percent water,
about 15 to about 45 percent fat, about 1 to about 15 percent
non-fat dry milk or equivalent milk protein, about 0.1 to about 3
percent lecithin, and about 0.1 to about 20 percent water binder to
form an emulsion; (b) heating the emulsion at a temperature and
time sufficient for pasteurization; and (c) allowing the emulsion
to cool to form a firm, smooth fudge.
2. The method according to claim 1, wherein the water binder is
selected from the group consisting of cocoa, starch, modified
starch, gums, fibers, maltodextrin, and mixtures thereof.
3. The method according to claim 1, wherein the fudge is a
chocolate fudge; wherein the blend contains about 20 to about 60
percent water, about 15 to about 45 percent fat, about 1 to 15
percent non-fat dried milk or equivalent milk protein, about 0.1 to
about 3 percent lecithin, about 0.5 to about 20 percent water
binder, 0 to about 45 percent sugar, 0 to about 1 percent
artificial sweetener, and 0 to about 1 percent flavoring; wherein
the water binder is cocoa; and wherein the emulsion has a pH of
about 6.4 to about 7.
4. The method according to claim 3, wherein the blend contains
about 45 to about 55 percent water, about 20 to about 30 percent
fat, about 2 to 10 percent non-fat dried milk or equivalent milk
protein, about 0.2 to about 1.5 percent lecithin, about 5 to about
15 percent water binder, about 5 to about 15 percent sugar, 0 to
about 0.3 percent artificial sweetener, and 0 to about 0.3 percent
flavoring; and wherein the emulsion has a pH of about 6.6 to about
6.8.
5. The method according to claim 1, wherein the fudge is a
non-chocolate fudge; wherein the blend contains about 20 to about
60 percent water, about 15 to about 45 percent fat, about 1 to 15
percent non-fat dried milk or equivalent milk protein, about 0.1 to
about 3 percent lecithin, about 0.1 to about 5 percent water
binder, 0 to about 45 percent sugar, 0 to about 1 percent
artificial sweetener, and 0 to about 1 percent flavoring; wherein
the water binder is a modified starch; and wherein the emulsion has
a pH of about 6.4 to about 7.
6. The method according to claim 5, wherein the blend contains
about 45 to about 55 percent water, about 20 to about 30 percent
fat, about 1 to 10 percent non-fat dried milk or equivalent milk
protein, about 0.2 to about 1.5 percent lecithin, about 2 to about
4 percent water binder, about 10 to about 25 percent sugar, 0 to
about 0.5 percent artificial sweetener, and 0 to about 0.5 percent
flavoring; and wherein the emulsion has a pH of about 6.6 to about
6.8.
7. A method for preparing an ultra high temperature processable
chocolate fudge comprising: (a) homogenizing a blend comprising
about 20 to about 60 percent water, about 15 to about 45 percent
fat, about 1 to about 15 percent non-fat dry milk or equivalent
milk protein, about 0.1 to about 3 percent lecithin, and about 0.1
to about 20 percent cocoa to form an emulsion; (b) heating the
emulsion under ultra high temperature conditions of about 250 to
about 300.degree. F. for at least about 15 seconds; and (c)
allowing the emulsion to cool to form a firm, smooth chocolate
fudge, wherein the emulsion has a pH of about 6.4 to about 7.
8. The method as defined in claim 7, wherein the blend comprises
about 45 to about 55 percent water, about 20 to about 30 percent
fat, about 2 to 10 percent non-fat dried milk or equivalent milk
protein, about 0.2 to about 1.5 percent lecithin, about 5 to about
15 percent cocoa, about 5 to about 15 percent sugar, 0 to about 0.3
percent artificial sweetener, and 0 to about 0.3 percent flavoring;
and wherein the emulsion has a pH of about 6.6 to about 6.8.
9. A method for preparing an ultra high temperature processable
non-chocolate fudge comprising: (a) homogenizing a blend comprising
about 20 to about 60 percent water, about 15 to about 45 percent
fat, about 1 to 15 percent non-fat dried milk or equivalent milk
protein, about 0.1 to about 3 percent lecithin, about 0.1 to about
5 percent modified starch, 0 to about 45 percent sugar, 0 to about
1 percent artificial sweetener, and 0 to about 1 percent flavoring;
(b) heating the emulsion under ultra high temperature conditions of
about 250 to about 300.degree. F. for at least about 15 seconds;
and (c) allowing the emulsion to cool to form a firm, smooth
non-chocolate fudge, wherein the emulsion has a pH of about 6.4 to
about 7.
10. The method as defined in claim 9, wherein the blend comprises
about 45 to about 55 percent water, about 20 to about 30 percent
fat, about 1 to 10 percent non-fat dried milk or equivalent milk
protein, about 0.2 to about 1.5 percent lecithin, about 2 to about
4 percent modified starch, about 10 to about 25 percent sugar, 0 to
about 0.5 percent artificial sweetener, and 0 to about 0.5 percent
flavoring; and wherein the emulsion has a pH of about 6.6 to about
6.8.
11. A heat processable fudge comprising about 20 to about 60
percent water, about 15 to about 45 percent fat, about 1 to about
15 percent non-fat dry milk or equivalent milk protein, about 0.1
to about 3 percent lecithin, and about 0.1 to about 20 percent
water binder, wherein the heat processable fudge is pasteurized and
has a firm, smooth fudge at room temperature.
12. The heat processable fudge according to claim 11, wherein the
water binder is selected from the group consisting of cocoa,
starch, modified starch, gums, fibers, maltodextrin, and mixtures
thereof.
13. The heat processable fudge according to claim 11, wherein the
fudge is a chocolate fudge comprising about 20 to about 60 percent
water, about 15 to about 45 percent fat, about 1 to 15 percent
non-fat dried milk or equivalent milk protein, about 0.1 to about 3
percent lecithin, about 0.5 to about 20 percent water binder, 0 to
about 45 percent sugar, 0 to about 1 percent artificial sweetener,
and 0 to about 1 percent flavoring; wherein the water binder is
cocoa; and wherein the fudge has a pH of about 6.4 to about 7.
14. The heat processable fudge according to claim 13, wherein the
chocolate fudge comprises about 45 to about 55 percent water, about
20 to about 30 percent fat, about 2 to 10 percent non-fat dried
milk or equivalent milk protein, about 0.2 to about 1.5 percent
lecithin, about 5 to about 15 percent water binder, about 5 to
about 15 percent sugar, 0 to about 0.3 percent artificial
sweetener, and 0 to about 0.3 percent flavoring; and wherein the
fudge has a pH of about 6.6 to about 6.8.
15. The heat processable fudge according to claim 11, wherein the
fudge is a non-chocolate fudge comprising about 20 to about 60
percent water, about 15 to about 45 percent fat, about 1 to 15
percent non-fat dried milk or equivalent milk protein, about 0.1 to
about 3 percent lecithin, about 0.1 to about 5 percent water
binder, 0 to about 45 percent sugar, 0 to about 1 percent
artificial sweetener, and 0 to about 1 percent flavoring; wherein
the water binder is a modified starch; and wherein the fudge has a
pH of about 6.4 to about 7.
16. The heat processable fudge according to claim 15, wherein the
non-chocolate fudge comprises about 45 to about 55 percent water,
about 20 to about 30 percent fat, about 1 to 10 percent non-fat
dried milk or equivalent milk protein, about 0.2 to about 1.5
percent lecithin, about 2 to about 4 percent water binder, about 10
to about 25 percent sugar, 0 to about 0.5 percent artificial
sweetener, and 0 to about 0.5 percent flavoring; and wherein the
fudge has a pH of about 6.6 to about 6.8.
17. The heat processable fudge according to claim 11, wherein the
heat processable fudge is pasteurized under ultra high temperature
conditions.
18. The heat processable fudge according to claim 12, wherein the
heat processable fudge is pasteurized under ultra high temperature
conditions.
19. The heat processable fudge according to claim 14, wherein the
heat processable fudge is pasteurized under ultra high temperature
conditions.
20. The heat processable fudge according to claim 16, wherein the
heat processable fudge is pasteurized under ultra high temperature
conditions.
Description
FIELD OF THE INVENTION
[0001] A ready-to-eat (RTE) firm fudge dessert that is capable of
being heat pasteurized or sterilized is prepared from a water-based
formulation of milk, lecithin, fat, and a water binder.
BACKGROUND
[0002] Ready-to-eat, pre-packaged desserts (e.g., pudding,
gelatine, mousse, and the like) are currently available in
single-serving cups as aseptic, shelf-stable products, pasteurized
products, or commercially-sterile refrigerated products. Such
desserts have become widely accepted because they can be stored at
room temperature or under refrigeration and consumed without
further preparation. To forestall microbiological contamination,
components of the shelf-stable, ready-to-eat desserts are often
processed at ultra-high temperatures (UHT) prior to packaging. For
example, it is well-known that packaging foods under aseptic
conditions can extend the shelf-life of the product at room
temperature or under refrigeration.
[0003] However, certain dessert components, such as chocolate
products, must be formulated with high fat and with minimal water
content. The presence of significant amount of water generally make
processing the product difficult and tends to result in a less than
desirable texture (i.e., not smooth and firm). Such products are,
therefore, difficult to render safe for long shelf lives under
refrigerated or room temperature storage conditions. See, e.g.,
U.S. Pat. No. 6,203,831 to Eder et al. (multi-layer
chocolate/mousse dessert); U.S. Pat. No. 6,231,902 to Grassler et
al. (chocolate pieces in mousse). The addition of water to
chocolate has been attempted (see, e.g., U.S. Pat. Nos. 6,165,540,
6,159,526, and 5,965,179). The resulting products are not
pasteurized or sterilized and, therefore, are generally not
suitable for human consumption if the water activity is above about
0.85 or if they are to be layered with a high water activity
component (e.g., pudding). Also it would be expected that heat
processing (i.e., pasteurization or sterilization) to destroy
undesirable microorganisms would be destructive to the final taste
and texture of these chocolate formulations. In order to offer a
diverse selection of desserts to the consumer, it is desirable to
offer chocolate fudge as a ready-to-eat dessert, or as a component
of a ready-to-eat dessert combination, with other such components
as pudding, mousse, whip cream, sauce, and the like.
SUMMARY OF THE INVENTION
[0004] The present invention provides a water containing, heat
processable firm RTE fudge dessert. The RTE fudge dessert of this
invention is prepared from an emulsified blend of water, fat, milk,
lecithin, and a water binder. Sweeteners and/or flavorings may be
added to provide the desired level of sweetness or desired flavor
profile. The fat used in the present invention should have a
melting point at least about 20.degree. F. higher than the planned
storage conditions; preferably the fat has a melting point of about
90.degree. F. or higher and preferably a melting point of about 98
to about 105.degree. F. A smooth firm fudge candy textured dessert
comprising about 20 to about 60 percent water, about 15 to about 45
percent fat, about 1 to about 15 percent non-fat dry milk (or
equivalent milk protein), about 0.1 to about 3 percent lecithin,
and about 0.1 to about 20 percent water binder is provided.
[0005] The present invention provides a method for preparing a heat
processable fudge comprising: (a) homogenizing a blend comprising
about 20 to about 60 percent water, about 15 to about 45 percent
fat, about 1 to about 15 percent non-fat dry milk or equivalent
milk protein, about 0.1 to about 3 percent lecithin, and about 0.1
to about 20 percent water binder to form an emulsion; (b) heating
the emulsion at a temperature and time sufficient for
pasteurization; and (c) allowing the emulsion to cool to form a
firm, smooth fudge.
[0006] The present invention also provides a method for preparing
an ultra high temperature processable chocolate fudge comprising:
(a) homogenizing a blend comprising about 20 to about 60 percent
water, about 15 to about 45 percent fat, about 1 to about 15
percent non-fat dry milk or equivalent milk protein, about 0.1 to
about 3 percent lecithin, and about 0.1 to about 20 percent cocoa
to form an emulsion; (b) heating the emulsion under ultra high
temperature conditions of about 250 to about 300.degree. F. for at
least about 15 seconds; and (c) allowing the emulsion to cool to
form a firm, smooth chocolate fudge, wherein the emulsion has a pH
of about 6.4 to about 7.
[0007] The present invention also provides a method for preparing
an ultra high temperature processable non-chocolate fudge
comprising: (a) homogenizing a blend comprising about 20 to about
60 percent water, about 15 to about 45 percent fat, about 1 to 15
percent non-fat dried milk or equivalent milk protein, about 0.1 to
about 3 percent lecithin, about 0.1 to about 5 percent modified
starch, 0 to about 45 percent sugar, 0 to about 1 percent
artificial sweetener, and 0 to about 1 percent flavoring; (b)
heating the emulsion under ultra high temperature conditions of
about 250 to about 300.degree. F. for at least about 15 seconds;
and (c) allowing the emulsion to cool to form a firm, smooth
non-chocolate fudge, wherein the emulsion has a pH of about 6.4 to
about 7.
[0008] The present invention also provides a heat processable fudge
comprising about 20 to about 60 percent water, about 15 to about 45
percent fat, about 1 to about 15 percent non-fat dry milk or
equivalent milk protein, about 0.1 to about 3 percent lecithin, and
about 0.1 to about 20 percent water binder, wherein the heat
processable fudge is pasteurized and has a firm, smooth fudge at
room temperature.
DETAILED DESCRIPTION
[0009] The present invention provides a water containing, heat
processable firm RTE fudge dessert. The RTE fudge dessert of this
invention is prepared from an emulsified blend of water, milk, fat,
lecithin, and a water binder.
[0010] Sweeteners and/or flavorings may be added to provide the
desired level of sweetness or desired flavor profile. The fat used
in the present invention should have a melting point at least about
20.degree. F. higher than the planned storage conditions;
preferably the fat has a melting point of about 90.degree. F. or
higher and preferably a melting point of about 98 to about
105.degree. F. A smooth firm fudge candy textured dessert
comprising about 20 to about 60 percent water, about 15 to about 45
percent fat, about 1 to about 15 percent non-fat dry milk (or
equivalent milk protein), about 0.1 to about 3 percent lecithin,
and about 0.1 to about 20 percent water binder is provided. By
preparing an water and fat emulsion using these ingredients, one
can surprisingly create a dessert having a firm fudge/candy-like
texture but with a relatively high water content and a high water
activity. The dessert can surprisingly be heat pasteurized or
sterilized under ultra-high temperature (UHT) conditions and is
useful as a ready-to-eat dessert either alone or in combination
with other dessert components (e.g., pudding, mousse, and the
like).
[0011] To provide a ready-to-eat dessert, especially when combined
with other components such as pudding, mousse, and the like, the
fudge according to the present invention requires a long
shelf-life. To achieve a long shelf-life, the fudge as prepared in
this invention can be pasteurized or sterilized at ultra-high
temperatures.
[0012] A preferred chocolate fudge according to the invention is
made by batching about 20 to about 60 percent water, about 15 to
about 45 percent fat, about 1 to 15 percent non-fat dried milk
(NFDM or equivalent milk protein), about 0.1 to about 3 percent
lecithin, about 0.5 to about 20 percent cocoa as the water binder,
0 to about 45 percent sugar, 0 to about 1 percent artificial
sweetener, and 0 to about 1 percent flavoring. Preferably the pH is
about 6.4 to about 7; addition of food grade acids or bases as
appropriate can be used to adjust the pH. The ingredients are
heated to above the melting point of the fat with good mixing,
homogenized at a pressure of at least about 1000 psi, and cooked to
a temperature and for a time sufficient for pasteurization (e.g.,
180.degree. F. for about 15 seconds) or more preferably ultra
temperature pasteurization (e.g., 280.degree. F. for about 15
seconds). The pasteurized or UHT pasteurized product is then cooled
(typically to a temperature of about 75.degree. F. or higher and
preferably about 75 to about 125.degree. F.) and packaged.
Preferably both pasteurization and cooling are carried out in a
scraped surface heat exchanger. Preferably the pasteurized product
is packed in a liquid state alone or in combination with other
dessert components (e.g., layered with a suitable pudding) in a
dessert cup or other suitable container and then cooled to
solidify. Upon cooling the mixture sets to form a firm, smooth
fudge. More preferably, the chocolate fudge comprises about 45 to
about 55 percent water, about 20 to about 30 percent fat, about 2
to 10 percent non-fat dried milk (NFDM or equivalent milk protein),
about 0.2 to about 1.5 percent lecithin, about 5 to about 15
percent cocoa as the water binder, about 5 to about 15 percent
sugar, 0 to about 0.3 percent artificial sweetener, and 0 to about
0.3 percent flavoring and has a pH of about 6.6 to about 6.8.
[0013] A non-chocolate fudge according to the invention is made by
batching about 20 to about 60 percent water, about 15 to about 45
percent fat, about 1 to 15 percent non-fat dried milk (NFDM or
equivalent milk protein), about 0.1 to about 3 percent lecithin,
about 0.1 to about 5 percent modified starch as the water binder, 0
to about 45 percent sugar, 0 to about 1 percent artificial
sweetener, and 0 to about 1 percent flavoring. Preferably the pH is
about 6.4 to about 7; addition of food grade acids or bases as
appropriate can be used to adjust the pH. The ingredients are
heated to above the melting point of the fat with good mixing,
homogenized at a pressure of at least about 1000 psi, and cooked to
a temperature and for a time sufficient for pasteurization (e.g.,
180.degree. F. for about 15 seconds) or more preferably ultra
temperature pasteurization (e.g., 280.degree. F. for about 15
seconds). The pasteurized or UHT pasteurized product is then cooled
(typically to a temperature of about 75.degree. F. or higher and
preferably about 75 to about 125.degree. F.) and packaged.
Preferably both pasteurization and cooling are carried out in a
scraped surface heat exchanger. Preferably the pasteurized product
is hot packed alone or in combination with other dessert components
(e.g., layered with a suitable pudding) in a dessert cup or other
suitable container. Upon cooling the mixture sets to form a firm,
smooth fudge. More preferably, the non-chocolate fudge comprises
about 45 to about 55 percent water, about 20 to about 30 percent
fat, about 1 to 10 percent non-fat dried milk (NFDM or equivalent
milk protein), about 0.2 to about 1.5 percent lecithin, about 2 to
about 4 percent modified starch as the water binder, about 10 to
about 25 percent sugar, 0 to about 0.5 percent artificial
sweetener, and 0 to about 0.5 percent flavoring and has a pH of
about 6.6 to about 6.8.
[0014] Optional ingredients may be used. Examples of optional
ingredients include high-intensity artificial sweeteners, such as
saccharin, Sucralose.TM., Acesulfame K.TM., and Aspartame.TM., and
natural sweeteners such as fructose, glucose, dextrose, corn syrup,
corn syrup solids, honey, and the like. Preferred water binders for
use in the present invention include cocoa for chocolate type
fudges and modified starches for non-chocolate type fudges. If
desired, other known water binders can be used. Examples of such
other water binders include starches, gums, fibers, maltodextrin,
and the like. Mixtures of such water binders can be used if
desired.
[0015] The RTE fudge desserts of this invention may be pasteurized
or sterilized at ultra high temperatures. Typically such UHT
treatment is carried out under high temperatures and short time
conditions (e.g., about 280.degree. F. for about 15 seconds) in
order to kill potentially dangerous microorganisms. Other
temperature and time profiles normally used for pasteurization
and/or sterilization can also be used so long as they provide the
desired protection. Generally the UHT processed RTE fudge desserts
of this invention have shelf lives of greater than about 6 months
at ambient temperatures for aseptically packaged products and
greater than about 3 months under refrigerated conditions for
non-aseptically packaged products.
[0016] The invention is further described by the following
examples. It should be recognized that variations based on the
inventive features disclosed herein are within the skill of the
ordinary artisan, and that the scope of the invention should not be
limited by the examples. To properly determine the scope of the
invention, an interested party should consider the claims herein,
and any equivalent thereof. In addition, all citations herein are
incorporated by reference, and unless otherwise expressly stated,
all percentages are by weight.
EXAMPLE 1
[0017] A series of model chocolate fudge formulations were make to
demonstrate the importance of the key ingredients. The formulations
were as follows:
1 Sample 1 2 3 4 5 Water (%) 50.6 50.6 50.6 50.6 50.6 Coconut Palm
25 25 25 25 25 Kernal Oil (%) Cocoa (%) 9.8 9.8 9.8 9.8 9.8 Sugar
(%) 8.4 8.6 13.4 9.4 9.6 Lecithin (%) 1 1 1 0 0 NFDM (%) 5 5 0 0 0
Sodium Steroyl 0.2 0 0.2 0.2 0 Lactylate (%)
[0018] In each case, the water was heated to about 125.degree. F.
and the ingredients were added in the following order (if included
in the formulation): lecithin, NFDM, melted oil (melting point
about 103.degree. F.), and then remaining ingredients. The mixture
was then mixed until well blended. The mixture was then homogenized
at 2500 psi followed by pasteurization at 180.degree. F. for about
60 seconds. The resulting mixture was then cooled to 100.degree.
F., packaged, and then refrigerated.
[0019] After storage under refrigerated conditions overnight,
Samples 1 and 2 (shaded in the above table) produced a very good,
firm, and smooth fudge-like texture approaching the qualities of a
fudge candy whereas Samples 3-5 produced unacceptable products
which were too soft. The gel strengths of Samples 1-5 products were
1804, 1275, 106, 81, 146 units, respectively. For comparison,
Jell-O.RTM. RTE Vanilla Pudding and Jell-O.RTM. Gels are expected
to have gel strengths of about 12 and 30 units, respectively.
Samples 1 and 2 provided a strong degree of firmness and the
importance of lecithin and NFDM with regard to final texture. The
cocoa used had sufficient water binding properties to provide the
desired fudge-like texture.
EXAMPLE 2
[0020] A series of model non-chocolate fudge formulations were make
to demonstrate the importance of the key ingredients. The
formulations were as follows:
2 Sample 1 2 3 4 5 6 7 8 9 Water (%) 51 51 51 51 51 51 51 51 51
Coconut Palm 25 25 25 25 25 20 25 25 25 Kernal Oil (%) Sugar (%) 20
16 15 18 15.5 20 18.5 19 19 Lecithin (%) 1 0 1 1 0.5 1 1.5 2 0 NFDM
(%) 0 5 5 2 5 5 1 0 2 Modified 3 3 3 3 3 3 3 3 3 Starch (%)
[0021] Samples were prepared as described in Example 1.
[0022] After storage under refrigerated conditions overnight,
Samples 3-7 (shaded in the above table) produced very good, firm,
and smooth fudge-like texture approaching the qualities of a fudge
candy whereas Samples 1, 2, 8, and 9 produced unacceptable products
which were too soft. This example again shows the importance of
lecithin and NFDM in achieving the desired texture. The modified
starch and increased sugar levels had sufficient water binding
properties to provide the desired fudge-like texture.
EXAMPLE 3
[0023] Ingredients (see Table below) for this UHT processed
chocolate fudge were combined and then heated to about 125.degree.
F. with good mixing, homogenized at about 2500 psi, cooked in a
scraped surface heat exchanger to about 280.degree. F. for about 15
seconds, and then cooled in a scraped surface heat exchanger to
about 80.degree. F. The cooled and sterilized mixture was poured
into cups and then allowed to cool in the cup. When cooled, the
mixture sets to provide a smooth, firm fudge candy dessert. The
dessert can be packaged alone or can be combined with a dissimilar
textured pudding to form a contrasting textured layer.
3TABLE Fudge Formulation Ingredient Amount (%) Water 50.0 Fat 25.0
Cocoa 10.0 Sugar 8.6 Non-fat dried milk 5.0 Lecithin 1.0 Sucrolose
0.03 Flavor 0.1 Sodium stearoyl lactylate 0.2 Phosphoric acid
0.08
* * * * *