Reference

High-protein, stable confectionery

High-protein, stable confectionery. Toth, Janos; Haraszti, Bela (Toth Janos Elelmiszervegyesz, Hung.). Hung. Teljes HU 26275 O 28 Sep 1983, 12 pp. (Hungarian). (Hungary). CODEN: HUXXBU. CLASS: IC: A23J001-20; A23G003-00. APPLICATION: HU 76-TO1032 21 Jun 1976. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) A low-carbohydrate high-protein confectionery mass is prepd. by homogenizing soybean flour and (or) peanut flour with a vegetable oil and citric acid-acidulated water. Thus, a marzipan-like mass (9% protein content) is prepd.In this experiment, several chemicals are used like 68956-68-3 from soybean flour (10-20 m) 1000, peanut oil 350, palm oil 50, fructose 1500, glucose 1500, and citric acid-acidulated water (pH 5) 600 g. .