The Procter Gamble Company

Claudia A Smith

Lowen R Morrison, Jr

Donald R Meece

Lester P Van Brocklin

Louis T Persson

Mark A Besserman

Cornelius H Japikse

Daniel J Masterson

An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70.degree. F. (21.1.degree. C.) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70.degree. to 85.degree. F. (21.1.degree. to 29.4.degree. C.) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.

Process for preparing reduced calorie flavored confectionery

The invention is a method for making improved citrus aqueous essences by a fractionation process wherein citrus aqueous essence is first passed through a solid adsorbent so that part of the essence compounds exit the adsorbent in a first effluent and part remain on the adsorbent, and then at least part of the first effluent is recycled through the adsorbent to recover a fraction of the remaining compounds and produce a second effluent.

Process for making improved citrus aqueous essence and product produced

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Loveland, OH, United States of America

Claudia A Smith