|Place of origin||France|
|Main ingredients||Sugar, glucose syrup, hydrogenated vegetable oil, gelatin, skim milk powder|
|Cookbook: Kréma Media: Kréma|
Kréma was best known in the period from 1950–1970, particularly under the Mint'Ho brand of caramel white mints. Alternative Bat'na combines white and brown caramel, while Regliss' combines white and black licorice.
The Mint'ho was characterized by the fact that, alone of all the sweets made at this time, it floated on water. This was due to the expansion of micro-air bubbles that made it easy to chew. Since the manufacturing process has changed over time, the mints no longer float. Mint'ho is prohibited by some religions, including Judaism, because it contains animal gelatin and emulsifiers.
Sugar, glucose syrup, hydrogenated vegetable fat, gelatin, skim milk powder, licorice extract, citric acid (acidifier), flavorings: E150c, E104, E129, E124, E110, E133; dyes: E471; soya lecithin ( emulsifier), salt, sodium bicarbonate (acidity)
|This confectionery-related article is a stub. You can help Wikipedia by expanding it.|