COMPOSITION FOR PREPARING COTTON CANDY, A METHOD FOR PREPARING THE COMPOSITION, USE OF THE COMPOSITION FOR THE PREPARATION OF COTTON CANDY, COTTON CANDY SO OBTAINED, AND METHOD FOR MANUFACTURING COTTON CANDY

Abstract

A composition for the preparation of cotton candy, said composition being a homogeneous mixture comprising with respect to the total weight of the composition, the following ingredients: from 71.6 wt. % to 99.8 wt. % of particles of at least one food grade sugar; from 0.1 wt. % to 10 wt. % of at least one food grade fat substance, from 0 wt. % to 15 wt. % of particles of cocoa; and from 0 wt. % to 3.4 wt. % of at least one food grade additive. A method for preparing the composition. Use and method for preparing cotton candy. Cotton candy so obtained.

Claims

1. A composition for the preparation of cotton candy, said composition being a homogeneous mixture comprising with respect to the total weight of the composition, the following ingredients: from 71.6 wt. % to 99.9 wt. % of particles of at least one food grade sugar; from 0.1 wt. % to 10 wt. % of at least one food grade fat substance; from 0 to 15 wt % of particles of cocoa; and from 0 to 3.4 wt % of at least one food grade additive.

2. The composition according to claim 1, wherein said composition comprises with respect to the total weight of the composition, the following ingredients: from 90 wt % to 99.9 wt. % of the particles of the at least one food grade sugar; and from 0.1 wt. % to 10 wt. % of the at least one food grade fat substance.

3. The composition according to claim 1, wherein said composition comprises up to 3.4 wt. % of the at least one food grade additive, and wherein said at least one food grade additive is selected from the group consisting of food grade preservatives, food grade flavoring agents and food grade coloring agents.

4. A composition according to claim 1, wherein said composition comprises with respect to the total weight of the composition, the following ingredients: from 0.1 wt. % to 15 wt. % of the particles of cocoa; from 74.9 wt. % to 99.8 wt. % of the particles of the at least one food grade sugar; and from 0.1 wt. % to 10 wt. % of the at least one food grade fat substance.

5. The composition according to claim 4, wherein said composition comprises up to 3.4 wt. % of the at least one food grade additive, and wherein said at least one food grade additive is selected from the group consisting of food grade preservatives, food grade flavoring agents and food grade coloring agents.

6. The composition according to claim 4, wherein the particles of cocoa are selected from the group consisting of cocoa powders.

7. The composition according to claim 4, wherein the particles of cocoa are selected form the group consisting of alkalinized unsweetened cocoa powders containing at least 97 wt. % cocoa.

8. The composition according to claim 6, wherein the particles of cocoa powders are particles of a dehydrated cocoa liquor.

9. The composition according to claim 1, wherein the particles of the at least one food grade sugar is a granulated sugar, a superfine sugar or a powdered sugar.

10. The composition according to claim 1, wherein the at least one food grade sugar is selected from the group consisting of caster sugar, cane sugar, beets sugar, brown sugar, xylitol, coconut sugar and date sugar.

11. The composition according to claim 1, wherein the at least one food grade sugar is honey or a derivative thereof, said honey or derivative thereof being in a dehydrated form.

12. The composition according to claim 1, wherein the at least one food grade sugar is churned honey in a dehydrated form, or honey sugar.

13. The composition according to claim 1, wherein the at least one food grade sugar is selected from the group consisting of maple syrup, in dehydrated form.

14. The composition according to claim 1, wherein the at least one food grade sugar is maple shoot in dehydrated form, or maple sugar.

15. The composition according to claim 1, wherein the at least one fat substance is selected from the group consisting of milk butters, cocoa butters, derivatives of cocoa butters, coconut butters, derivatives of coconut butters, margarines, derivatives of margarines, palm oils, derivatives of palm oils, lard, derivatives of lard, and shea butters.

16. The composition according to claim 1, wherein the composition and/or ingredients making part of the composition, are substantially free of water.

17. The composition according to claim 1, wherein the composition and/or ingredients making part of the composition, are substantially free of impurities.

18. A method for preparing the composition defined in claim 1, wherein the ingredients making part of the composition, are mixed together to form a homogeneous mixture.

19. The method according to claim 18, wherein the ingredients are mixed at room temperature until obtaining a homogeneous mixture.

20. A method for manufacturing cotton candy, said method comprising the steps: providing the composition defined in claim 1 into a recipient provided with a top opening and co-axially driven in rotation around a substantially vertical axis; heating the composition to melt the same into a liquid phase; and collecting filaments of the composition escaping the recipient under the centrifugal force and forming solid filaments while cooling into the air.

21. The method according to claim 20, wherein liquid phase is obtained at a temperature varying from 155° C. to 170° C.

22. A cotton candy whenever obtained by the method defined in claim 20.

Description

PREFERRED EMBODIMENTS OF THE INVENTION

[0023] The present invention will be better understood with reference to the following non-limiting examples illustrating some of the preferred embodiments of the invention.

Example 1

[0024] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of dehydrated cane sugar and particles of dehydrated, cocoa butter.

[0025] 23.5 gr of the particles of the dehydrated cane sugar and 1.5 gr of the particles of the dehydrated, cocoa butter were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 25 gr of a homogeneous mixture defining the composition. The cane sugar and the dehydrated, cocoa butter were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 2

[0026] 25 gr of the composition obtained in example 1 were placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0027] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the composition escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0028] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 3

[0029] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared from particles of dehydrated, maple sugar and particles of dehydrated, clarified butter.

[0030] 25 gr of particles of dehydrated maple sugar and 0.5 gr of dehydrated clarified butter were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 25.5 gr of a homogeneous composition. The particles of dehydrated, maple sugar and the particles of dehydrated, clarified butter were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 4

[0031] 25.5 gr of the composition obtained in example 3 were placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0032] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the composition escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0033] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 5

[0034] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of dehydrated, cocoa powder, particles of raw cane sugar and particles of dehydrated, powdered cocoa butter.

[0035] 0.962 gr of particles of the particles of the dehydrated, cocoa powder; 24.038 gr of particles of raw cane sugar; and 0.5 gr of particles of dehydrated, powdered cocoa butter were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 25.5 gr of a homogeneous composition. The particles of the dehydrated, cocoa powder, the particles of raw cane sugar and the particles of the dehydrated, powdered cocoa butter were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 6

[0036] 25.5 gr of the composition obtained in example 5 were placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0037] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the composition escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0038] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 7

[0039] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of dehydrated, cocoa powder; particles of a dehydrated, maple sugar; and particles of a dehydrated, powdered clarified butter.

[0040] 0.962 gr of the particles of the dehydrated, cocoa powder; 24.038 gr of the particles of the dehydrated, maple sugar; and 0.5 gr of particles of the dehydrated, powdered clarified butter were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 25.5 gr of a homogeneous composition. The particles of the dehydrated, cocoa powder, the particles of the dehydrated maple sugar and the particles of the dehydrated, clarified butter were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 8

[0041] 25.5 gr of the composition obtained in example 7 was placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0042] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the composition escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0043] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 9

[0044] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of dehydrated, cocoa powder, particles of dehydrated, raw cane sugar, and particles of dehydrated, powdered cocoa butter.

[0045] 3.5 gr of the particles of the dehydrated cocoa powder; 21.6 gr of the particles of the dehydrated, raw cane sugar; and 0.4 gr of particles of the dehydrated, powdered cocoa butter were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 25.5 gr of a homogeneous composition. The particles of the dehydrated, cocoa powder, the particles of the raw cane sugar and the particles of the dehydrated, powdered cocoa butter were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 10

[0046] 25.5 gr of the composition obtained in example 9 was placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0047] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the mixture escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0048] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 11

[0049] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of a dehydrated, cocoa powder, particles of dehydrated, raw cane sugar, and particles of a dehydrated, powdered cocoa butter.

[0050] 1.3 gr of particles of the dehydrated, cocoa powder; 21.6 gr of the dehydrated, raw cane sugar; and 0.5 gr of the dehydrated, powdered cocoa butter were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 25.5 gr of a homogeneous composition. The particles of the dehydrated, cocoa powder, the particles of the raw cane sugar and the particles of the dehydrated, powdered cocoa butter were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 12

[0051] 25.5 gr of the composition obtained in example 11 were placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0052] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the mixture escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0053] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 13

[0054] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of dehydrated cocoa powder, particles of dehydrated, raw cane sugar, particles of a dehydrated, powdered cocoa butter and particles of a dehydrated, dark chocolate natural flavour.

[0055] 0.962 gr of the particles of the dehydrated, cocoa powder; 24.038 gr of the particles of the dehydrated, raw cane sugar; 0.5 gr of the particles of the dehydrated, powdered cocoa butter and 0.8 gr of particles of the dehydrated, dark chocolate natural flavour were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 26.3 gr of a homogeneous composition. The particles of the dehydrated, cocoa powder, the particles of the raw cane sugar, the particles of the dehydrated, powdered cocoa butter, and the particles of dehydrated, dark chocolate natural flavour were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous composition was immediately put into a sealed container to prevent any uptake of the atmospheric humidity.

Example 14

[0056] 26.3 gr of the composition obtained in example 13 were placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0057] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the compositions escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0058] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

Example 15

[0059] Preparation of a composition useful for the preparation of cotton candy, said composition being prepared with particles of a dehydrated, cocoa powder, particles of dehydrated, raw cane sugar, particles of a dehydrated, clarified butter, and particles of a dehydrated milk chocolate natural flavour.

[0060] 2.43 gr of the particles of the dehydrated, cocoa powder; 21.57 gr of the particles of the dehydrated, raw cane sugar, 1 gr of the particles of the dehydrated, clarified butter, and 0.8 gr of the particles of the dehydrated, milk chocolate natural flavour were placed in a bowl and hand-mixed with a spoon at room temperature, until obtaining 26.5 gr of a homogeneous composition. The particles of the dehydrated, cocoa powder, the particles of the raw cane sugar, the particles of the dehydrated, clarified butter, and the particles of dehydrated, milk chocolate natural flavour were substantially exempt from humidity, and the mixing was carried out in a controlled environment to prevent the ingredients and the resulting composition to uptake water from the atmospheric humidity. The controlled environment was a laboratory room comprising ventilation means to maintain the temperature around room temperature (20-25° C.), and have dried relative humidity (e.g. less than 30%). Then, the homogeneous mixture was immediately put into a sealed container to prevent any uptake of water from the atmospheric humidity.

Example 16

[0061] 26.5 gr of the composition obtained in example 15 were placed in a preheated rotating recipient of an electric commercial cotton candy device known under the trade name VEVOR and provided with a stainless steel bowl and rotating recipient.

[0062] The heating gradient was first set to 100% until the composition was liquified and started to escape from the rotating recipient to form uniform filaments of the composition cooling within the stainless-steel bowl to form fluffy filaments of the composition (i.e. filaments of cotton candy). Once filaments of the composition escaped from the rotating recipient, the heating gradient was reduced to 90%. Said fluffy filaments were recovered from the bowl with a stick moved therein.

[0063] The cotton candy so obtained was then immediately place into a sealed container to prevent any uptake of water from the atmospheric humidity. This cotton candy surprisingly shows a silky and creamy texture, is tasty and delectable, and kept these properties for at least one month in a sealed container.

[0064] The present invention has been described with respect to its preferred embodiments. The description and examples are only intended to aid to the understanding of the invention and are not intended to limit its scope. It will be clear to those skilled in the art that numerous variations and modifications can be made to the implementation of the invention without being outside the scope of the invention. Such variations and modifications are covered by the present invention. The invention will be now described in the following claims: