PROCESS FOR MAKING CANDY FLOSS

• US 3,557,717 A
• Filed: 05/17/1968
• Issued: 01/26/1971
• Est. Priority Date: 05/17/1968
• Status: Expired due to Term

• Current Assignee: Thomas E. Chivers
• Original Assignee: Thomas E. Chivers
• Inventors: Chivers, Thomas E.
• Application Number:
  US04/730,057
• Time in Patent Office: 984 Days
• US Class Current: 426/660
• CPC Class Codes: A23G 3/10 Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss
• CPC Class Codes: A23G 3/52 Aerated, foamed, cellular or porous products

Abstract

Process for making candy floss from a cooked solution slurry or syrup, containing sugar and water, and if desired, other flavoring and/or coloring ingredients. Most of the moisture is removed from the solution by cooking the solution at a high temperature. A pressurized gaseous medium such as air, is used to diffuse the cooked candy as it is sprayed from a discharge opening, and convert it into floss form.

Claims

2. The process of claim 1 which includes heating the solution under atmospheric pressure to a first temperature of about 190-220* F., and maintaining said solution at said first temperature until it is cooked.

3. The process of claim 2 wherein the solution contains about 10-15 percent moisture, a relatively small portion of said moisture being removed when the solution is heated at said first temperature.

4. The process of claim 1 which includes cooking the solution under pressure at a temperature ranging from about 325-365* F. thereby reducing the moisture content to less than 1.5 percent.

5. The process of claim 1 which includes discharging the cooked solution through an atomizing nozzle at a pressure of at least 10 p.s.i. and a temperature of at least 325* F., most of the moisture contained in said solution flashing off as the solution is discharged through said nozzle and exposed to the atmosphere.

6. The process of claim 1 which includes diffusing the solution with a heated gaseous medium having a temperature of at least 285* F.

7. A process for making candy floss which comprises forming a slurry containing at least 65-85 percent sucrose, 10-20 percent corn syrup, and 10-20 percent water, forming a solution by heating the solution to a temperature of about 200-220* F., cooking the solution under pressure and raising its temperature to at least 325* F., reducing the moisture content of the solution to less than 1.5 percent by discharging the solution under such pressure from the cooker through an atomizing nozzle, said moisture flashing off as the solution is exposed to the atmosphere to thereby form molten candy and forming the molten candy into filaments of floss by diffusing said candy with a heated pressurized gaseous medium as the candy is discharged through the atomizing nozzle.