Method for manufacturing dextrose grained confections

Abstract

A method of manufacturing dextrose grained confections is provided. The confections are prepared from a high solids syrup comprised of dextrose and fructose, said syrup being supersaturated with respect to dextrose. The method comprises seeding said syrup with dextrose seed crystals and allowing dextrose to crystallize from said syrup onto said dextrose seed crystals to produce a dispersion of dextrose microcrystals dispersed in the liquid phase of said syrup. The resulting dispersion of microcrystals is incorporated into a comestible article in which moisture transfer from the dispersion to the surrounding environment is limited. The comestible article is stable upon storage because the amount of fructose in said syrup is insufficient to prohibit the formation of said microcrystals of dextrose, but is sufficient to maintain the stability of said liquid phase during said storing.

What is claimed is: 
     
       1. A method of preparing a dextrose gained nougat confection comprising: preparing a mixture comprised of a major amount of a sweetener syrup and a minor amount of a proteinaceous whipping agent, said sweetener syrup comprising dextrose and fructose and being supersaturated with respect to dextrose, but containing sufficient water to dissolve said whipping agent;   aerating the sweetener syrup of said mixture to disperse therein a discontinuous gas phase contained within a continuous aqueous liquid phase;   mixing said aerated sweetener syrup with a minor amount of a fat component to disperse said fat component therein;   seeding said aerated mixture of fat component and sweetener syrup with dextrose seed crystals and allowing dextrose to crystallize from said sweetener syrup onto said dextrose seed crystals to produce a dispersion of dextrose microcrystals dispersed in said aqueous liquid phase of said syrup;   incorporating said mixture after said aerating and seeding into a comestible article and storing said comestible article, wherein the amount of fructose in said sweetener syrup is insufficient to prohibit the formation of said microcrystals of dextrose, but is sufficient to maintain the stability of said aqueous liquid phase during said storing.