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WO2014181070A1 - Friandise et procédé de fabrication - Google Patents

Friandise et procédé de fabrication Download PDF

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Publication number
WO2014181070A1
WO2014181070A1 PCT/GB2013/051182 GB2013051182W WO2014181070A1 WO 2014181070 A1 WO2014181070 A1 WO 2014181070A1 GB 2013051182 W GB2013051182 W GB 2013051182W WO 2014181070 A1 WO2014181070 A1 WO 2014181070A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
gelatine
jelly confectionery
starches
oxidised
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GB2013/051182
Other languages
English (en)
Inventor
Peter Sanders
Andrew Wilcox
Mick FRETWELL
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TANGERINE CONFECTIONERY Ltd
Original Assignee
TANGERINE CONFECTIONERY Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TANGERINE CONFECTIONERY Ltd filed Critical TANGERINE CONFECTIONERY Ltd
Priority to GB1602114.9A priority Critical patent/GB2531680A/en
Priority to PCT/GB2013/051182 priority patent/WO2014181070A1/fr
Publication of WO2014181070A1 publication Critical patent/WO2014181070A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04—Starch derivatives, e.g. crosslinked derivatives
    • C08L3/10—Oxidised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2205/00—Polymer mixtures characterised by other features
    • C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group

Definitions

  • the invention relates to a jelly confectionery composition and methods of manufacturing jelly confectionery compositions, and in particular, but not necessarily exclusively, jelly confectionery compositions including mixtures of oxidised starches.
  • jelly confectioneries are provided in a form which, dependent on the final texture of the same, can be chewed and/or sucked when placed in the mouth by a consumer.
  • the jelly confectionery includes a quantity of gelatine which, during manufacturing of the confectionery, is manipulated to define the final texture of the confectionery, via heating, pressure or other ingredient addition, for example.
  • Gelatine is a product generally obtained from an animal source, and as such, means that many jelly confectioneries which include gelatine are deemed to contain animal products which therefore makes the same unable to be eaten by vegetarians or by consumers practising certain regions.
  • gelatine can be expensive to use in confectionery items, and this may render the final cost of the jelly confectionery relatively expensive compared to other confectionery items.
  • starch in confectionary and the production of jelly candies is generally known.
  • Conventionally starch produces a very different mouth feel to gelatine. Gelatine melts and dissolves in the mouth, whilst starch tends to require more chewing.
  • a wide variety of starches are known. Naturally occurring starches are available from a number of different sources including corn (maize), wheat, potato, tapioca and rice. Such starches are complex carbohydrates. In their pure form they are substantially insoluble in water and are made of linear and helical amylose and branched amylopectin. During cooking starch becomes a paste with increased viscosity. Different starches from different plants have different properties, such as different gelling temperatures, granule size, solution clarity, stability, resistance to shear and freeze/thaw stability.
  • Starches have been modified, for example by enzymatic degradation with amylases, by treating with alkali, bleaches, acetylation or acid.
  • Acid thinned starches for example are hydrolysed with and acid such as sulphuric acid or hydrochloric acid. This lowers the paste viscosity of the starch, allowing more starch to be used in the product.
  • Acid hydrolysed starch may also be repolymerised to form dextrinised starches having different properties.
  • modified starches are oxidised starches. These use the hydrolysis and oxidation of starch using, for example, sodium hypochlorite below gelation temperature. This results in the partial degradation of the starch and the conversion of a number of alcohol and aldehyde groups to carboxylate groups. This produces still different properties, for example lower hot viscosity, reduced retrogradation and increased clarity.
  • the carboxyl group of oxidised starches may be detected by, for example Fourier Transform Infra Red (FTIR)
  • EP 1,023,841A describes the production of confectionary products, such as a chewy sweet filled with a syrup centre.
  • An oxidised starch may be used, typically in combination with gum arabic, to allow the amount of gelatine used in the product to be reduced. The reason for doing this is stated to be because gelatine is highly sensitive to thermal and acid environments causing loss of functional properties, reduced cooking efficiencies, loss of ingredient and possible fouling. There is no disclosure of the effect of the single starch used on mouth feel or other similar properties.
  • Jelly confectionery is used broadly to refer to those confectioneries known as jellies, gummies, jubes, pastilles, gelatines and similar. Jelly confectioneries generally comprise bulk sweetener and a gelling agent, the gelling agent being added to impart a setting or thickening property on the confectionery.
  • the term "stoving” refers to the stage of conditioning during which time a liquid or semi-solid jelly confectionery solidifies to its final consistency and viscosity. This typically takes place in a drying room with controlled temperature and humidity conditions, the temperature and humidity generally being cycled to increase and decrease both depending on the conditioning required.
  • a substantially gelatine- free jelly confectionery composition comprising a bulk sweetener, water and a mixture of oxidised starches.
  • the oxidised starches may be from different plant sources, such as potato, corn, wheat, rice, oat, barley, millet or tapioca. Tapioca starch typically comes from cassava. Different plants produce different properties. Other useful vegetable-based modified starches include pea, brassica, carrot, parsnip, pumpkin and sweet potato, for example.
  • the Applicant has found that mixing oxidised starches from different plants allows the beneficial properties of the two or more different types of starch to be combined and for gelatine to be replaced by the two or more starches whilst still producing a jelly- confectionary having similar mouth- feel, texture and organoleptic characteristics to equivalent gelatine-based products.
  • oxidised starches Two or more, or just two, different oxidised starches may be used. Mixtures of oxidised potato starch and oxidised tapioca starch has been found to produce particularly good properties.
  • oxidised potato starch alone provided good cohesive elastic soft texture but had a high hot processing viscosity. This means it is unsuitable as a total replacement for gelatine on its own.
  • Oxidised tapioca starch alone had less textural cohesiveness but still good soft elastic texture with lower hot processing viscosity.
  • Combining the two types of oxidised starch allows the textural properties to be matched whilst at the same time allowing the hot processing viscosity to be controlled or limited for better manufacturing properties.
  • the oxidised potato starch may be obtained from, for example KMC, Denmark.
  • An example of such a starch is their KMC 11-34 CS, No.3 or Gelamyl(tm) oxidised potato starch.
  • An example of oxidised tapioca starch is obtained from Cargill and sold under the tradename Cargill 75505.
  • Suitable bulk sweeteners may be one or more sweeteners selected from sugar-based bulk sweeteners, sugarless bulk sweeteners and mixtures thereof.
  • Sugar-based bulk sweeteners include saccharides. Suitable saccharides include monosaccharaides, disaccharides and polysaccharides, and may be selected from sucrose, glucose, dextrose, fructose, maltose, dextrin, xylose, ridose, mannose, galactose, lactose, invert sugar, partially hydro lysed starch, fructooligosaccharides, corn syrup solids (such as high fructose corn syrup (HFCS) and high glucose corn syrup (HGCS), and any mixture thereof.
  • HFCS high fructose corn syrup
  • HGCS high glucose corn syrup
  • the bulk sweetener comprises a mixture of glucose and sucrose.
  • the glucose and sucrose may be present in relative amounts by weight of glucose and sucrose of between 80:20 and 20:80, such as between 60:40 and 40:60, or between 55:45 and 45:55.
  • Sugarless bulk sweeteners include sugar alcohols (or "polyols”) such as sorbitol, xylitol, erythritol, mannito!, maltito!, isomalt, galactitol, lactitol, hydrated starch hydrolysates, and the like, and any mixture thereof, for example.
  • sugar alcohols or "polyols”
  • sorbitol xylitol
  • erythritol erythritol
  • mannito! maltito!
  • isomalt galactitol
  • lactitol lactitol
  • hydrated starch hydrolysates and the like, and any mixture thereof, for example.
  • the amount of bulk sweetener in the gelatine-free jelly confectionery composition is at least 30wt%, 35wt%, 40wt%, 45wt%, or 50wt% of the composition. In some embodiments the amount of bulk sweetener in the composition is no more that 95wt%, 90wt%, 85wt% or 80wt% of the composition. In some embodiments the amount of bulk sweetener is between 45wt% and 95wt%, 55wt% and 90wt% or between 60wt% and 85wt% of the gelatine-free jelly confectionery composition.
  • One or more additional modified starches such as, acid-treated starch, alkali- treated starch, monostarch phosphate, distarch phosphate, starch acetate, hydroxypropyi starch, acetylated distarch phosphate, or any combination thereof, may also be present, typically in 0-5wt%. This allows adjustments to the mouth feel to be made should alternative properties be needed.
  • further edible polymers such as gum arabic may be added.
  • further polymers such as gum arabic edible gums may be excluded from being used.
  • the mixture of oxidised starches is present in an amount of at least 5wt%, 7wt%, 9wt% or 1 lwt% of the gelatine-free jelly confectionery composition.
  • the mixture of oxidised starches may be present in an amount of up to 25wt%, 23wt%, 21wt%, 19wt% or 17wt% of the gelatine-free jelly confectionery composition.
  • the mixture of oxidised starches is present between 9wt% and 21wt%, or between 1 lwt% and 19wt% of the gelatine-free confectionery composition.
  • a gelatine-free jelly confectionery composition of the invention comprising a mixture of two oxidised starches, such as oxidised potato and oxidised tapioca starches in a ratio of between 75:25 and 25:75, 70:30 to 30:70, 60:40 to 40:60 or 55:45 to 45:55.
  • the amount of water in the gelatine-free jelly confectionery composition may be at least 5wt%, 7wt% or 9wt% and may be no more than 27wt%, 25wt% or 23wt%. In some embodiments the amount of water is between 7wt% and 25wt%, or between 9wt% and 23wt% of the jelly confectionery composition.
  • the composition comprises bulk sweetener in an amount of between 60wt% and 90wt%, water in an amount between 7wt% and 25wt%, and a mixture of oxidised starches in an amount of between 5wt% and 20wt%.
  • the mixture of oxidised starches in these embodiments is suitably a mixture of two oxidised starches, such as potato and tapioca starches ,in a ratio of 65:35 to 35:65 by weight.
  • the gelatine-free jelly confectionery composition may further comprise other ingredients such as acid, flavour, colour, high intensity sweetener, cooling agents, warming agents, fruit juice concentrate, medicaments, botanicals, health-promotion agents and the like.
  • Colours suitable for use in the inventive gelatine-free jelly confectionery compositions include food grade colours, pigments or visual effect agents, or any combination thereof. Colours may be natural or artificial, water soluble or oil soluble.
  • Suitable flavours include natural, artificial and nature-identical flavours, water soluble or oil soluble flavours.
  • the choice of flavour is generally based on the desired flavour for the product, and the amount is generally based on the strength of the flavour itself, and the desired strength of flavour in the product.
  • Suitable flavours include fruit flavours, floral and herbal flavours, tea- based flavours, mints, chocolate, vanilla, aniseed and any combination thereof.
  • Suitable flavours include apricot, aniseed, apple, banana, blackcurrant, guava, grapefruit, green tea, honeydew, kiwi, lavender, lemon, lemon balm, lime, mandarin, spearmint, peppermint, sweet mint, menthol, orange, passion fruit, peach, pear, pineapple, raspberry, strawberry, vanilla, watermelon, and any combination thereof.
  • Suitable high-intensity sweeteners include, but are not limited to:
  • water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides and stevia derived compounds including rebaudiocide A, iso- mogroside V and the like, Io han quo and Io han quo derived compounds, glycyrrhizin, dihydroflavenol, and mixtures thereof;
  • water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l, 2, 3-oxathiazine-4-one-2 , 2- dioxide, the potassium salt of 3 , 4-dihydro-6-methyl-l, 2, 3- oxathiazine-4-one-2, 2-dioxide (Acesulfame-K) , the free acid form of saccharin, and mixtures thereof;
  • soluble saccharin salts i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l, 2, 3-oxathiazine-4-one-2 , 2- dioxide, the potassium salt of 3 , 4-dihydro-6-methyl-l, 2, 3- oxathiazine-4-one-2, 2-dioxide
  • dipeptide based sweeteners such as L- aspartic acid derived sweeteners, such as L- aspartyl-L- phenylalanine methyl ester (Aspartame), N- [N- (3,3- dimethylbutyl) -L- [ alpha] -aspartyl] -L-phenylalanine 1 -methyl ester (Neotame), and materials described in U.S. Pat. No.
  • water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), e.g. chlorodeoxy sugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose or Splenda(tm) ;
  • chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1-chloro ⁇ -deoxysucrose; 4-chloro-4-deoxy- alpha-D- galactopyranosyl-alpha- D-fructofuranoside, or 4- chloro-4-deoxygalactosucrose; 4- chloro-4-deoxy-alpha-D ⁇ galactopyranosyl - 1-chloro- 1-deoxy-beta-D- fructo- f uranoside, or 4, ⁇ -dichloro
  • e) protein based sweeteners such as miraculin, extracts and derivatives of extracts of Synseplum dulcificum, mabinlin, curculin, monellin, brazzein, pentadin, extracts and derivatives of extracts of Pentadiplandra brazzeana, thaumatin, thaumaoccous danielli (Thaumatin I and II) and talin;
  • Lo han guo (sometimes also referred to as "Lo han kuo").
  • Suitable nutraceuticals, medicaments, botanicals and health-promoting agents include minerals, vitamins, probiotics, prebiotics, calcium-containing compounds for oral care, analgesics, antibacterial agents, cough suppressants and herb or botanical extracts (such as green tea extract).
  • a jelly confectionery composition comprising the steps of:
  • composition comprising a bulk sweetener, water and a mixture of oxidised starches; b) heating the composition; and optionally adding colours and/or flavours and;
  • composition conditioning the composition to remove a portion of the water.
  • the bulk sweetener and oxidised starches may be as described herein above for the first aspect of the invention.
  • the bulk sweetener is one or more of glucose, fructose, sucrose, corn syrup solids, maltitol, mannitol, sorbitol, isomalt, xylitol, eryihritol and combinations thereof.
  • the bulk sweetener is a mixture of glucose and sucrose, a polyol or mixture of polyols.
  • the mixture of oxidised starch comprises a mixture of oxidised potato starch and an oxidised cereal-based starch such as oxidised tapioca starch.
  • the method comprises, in step a), preparing a composition comprising glucose, sucrose, water and mixture of oxidised starches.
  • step a) comprises preparing a composition comprising a polyol, water and a mixture of oxidised starches.
  • Step b) may comprise heating the composition for no more than 60 seconds, 45 seconds or 30 seconds at a temperature of between 110°C and 200°C, or between 1 10°C and 160°C.
  • the bulk sweetener, oxidised starches and water may be combined in a batching tank or mixing tank before heating.
  • any further ingredients such as acid, colours, flavours, cooling agents, warming agents, medicaments and the like, are also added to the composition before heating.
  • one or more of these further ingredients may be added after heating in step b) but before conditioning in step c). This may be especially useful for ingredients that may be heat-sensitive or volatile, for example, where heating may destroy or degrade the ingredients.
  • the method may comprise heating the composition in a batching or mixing tank, in step b), or may comprise depositing the composition in one or more moulds before heating in step b).
  • the method may comprise a step between step b) and step c) of depositing the heated composition into one or more moulds, which may have one or more cavities deforming the shape of a confectionery product.
  • step b) may also comprise, in addition to heating, addition of moisture to the composition during the heating process.
  • step b) comprises heating the composition using steam, which effects addition of moisture to the composition.
  • the steam is applied at a temperature of between 110°C and 160°C, for between 0.5 and 60 seconds, or between 1 second and 30 seconds.
  • heating in step b) is applied using a jet cooker.
  • heating in step b) may be applied using alternative forms of apparatus such as a microwave, or any apparatus which allows heat to be applied throughout the composition within 2 hours, and in some embodiments, the heating apparatus allows heat to be applied to the composition without the need for the composition to flow through a complex path to heat the same.
  • the heating effect is such as to increase the viscosity of the composition.
  • Conditioning of the composition in step c) may comprise drying the composition in a controlled environment to remove a portion of the moisture present in the composition.
  • the conditioning may comprise controlling the temperature and/or humidity of the environment in which the composition is located.
  • the temperature may be increased and/or decreased in cycles.
  • the humidity may be increased and/or decreased in cycles.
  • Conditioning of the composition may be performed to remove moisture from the composition until the composition comprises between 5wt% and 25wt% water, or between 9wt% and 21wt% water.
  • Conditioning may comprise stoving for a period of time from between 12 and 108 hours, at a temperature of between 20°C and 75°C.
  • a gelatine-free jelly confectionery composition of the first aspect of the invention manufactured by the method of the second aspect of the invention.
  • a method of manufacturing a jelly confectionery composition comprising the steps of heating a composition comprising a bulk sweetener, water and a mixture of starches with a jet cooker, and conditioning the heated compositions to remove a portion of the water.
  • the jelly confectionery composition may be a gelatine-free jelly confectionery composition and the bulk sweetener may be as described for the first aspect of the invention.
  • the starches may be oxidised starches, as described for the first aspect of the invention.
  • Oxidised starches are generally known in the art and may be commercially obtained.
  • Example 1
  • a gelatine-free jelly confectionery composition of the invention was prepared using the following ingredients, as shown in Table 1 :
  • the gelatine-free jelly confectionery composition premix was first prepared by mixing all of the ingredients from Table 1 in a batching tank/mixing vessel at a temperature of 50°C to 60°C.
  • Jet cookers have been found to be particularly useful as they are less prone than coil cookers to being clogged by the blend of material during the cooking process.
  • a jet cooker is a well-known form of apparatus in which heat is applied during a relatively short period of time and thereby substantially instantaneously, by applying jets of steam to the blended material in order to increase the viscosity of the same, but preferably in a manner to avoid the viscosity of the blend reaching a peak viscosity and then declining as would be the case when using conventional heating apparatus over a longer period of time.
  • Example 1 The premix of Example 1 was heated in a jet cooker for between 1 and 20 seconds at a temperature of 128°C to 133°C
  • the premix blend was transferred to a depositor, and deposited directly into cavities in a starch mould, the cavities having the desired shape to which the items of gelatine-free jelly confectionery are to be formed.
  • the mould containing the gelatine-free liquid jelly confectionery composition was passed to a drying room consisting of a temperature and humidity controlled room, in which the environment within the room is controlled in terms of temperature and humidity, with cycling of heating and cooling being controlled over a predetermined period of time in order to allow the required level of moisture in the items of confectionery to be achieved by removing a proportion of the moisture from the same.
  • the moulds in Example 1 were placed in drying rooms for a period of time between 12 and 108 hours and the temperature controlled between 20°C and 75°C.
  • the texture of the confectionery composition once conditioned is dependent on both the ingredient composition and the conditioning parameters. For example, if the texture is intended to be relatively soft, then a lesser amount of moisture is removed, which typically will mean that the duration of time of the confectionery composition in the drying room during conditioning will be at the shorter end of the range, whereas if the items are confectionery are to be relative hard then a greater amount of moisture is required to be removed, in which case, the items of confectionery will be held in the drying room for a greater period of time for conditioning.
  • the premix blend material entered the stove with a moisture level of approximately 27.5wt%, and after conditioning, in the drying room, the moisture content was reduced to 18wt%. This gave a gelatine-free jelly confectionery with a medium-soft texture which had a texture, viscosity and organoleptic properties comparable to an equivalent gelatine containing jelly confectionery.
  • Example 1 The thus, formed gelatine-free jelly confectionery composition of Example 1 was then cooled to ambient temperature, removed from the mould cavities and packaged ready for consumption.
  • the ratio of modified potato (vegetable) starch to modified tapioca starch was approximately 55:45 and by changing the proportion of oxidised potato starch to oxidised tapioca starch, different textures and organoleptic characteristics can be imparted to the gelatine-free jelly confectioneries of the invention.
  • the gelatine-free jelly confectionery composition premix was prepared in an identical manner to that described for Example 1 above, and heating and conditioning were performed under identical conditions.
  • Example 2 had a similar eat and elasticity to Example 1 but was slightly firmer.
  • the oxidised starch mixture contained oxidised tapioca starch and oxidised potato starch.
  • the starches used in the oxidised starch mix different properties can be imparted to the final gelatine-free jelly confectionery composition.
  • mixtures of more than two starches may be used in embodiments of the invention.
  • colours, flavours, fruit juices, acids and other ingredients are added before the hot, liquid mixture is deposited into starch moulds.
  • at least one of these other ingredients may be added to the premix before heating, if a specific ingredient is required to be added during that stage in order to achieve a desired texture of organoleptic property.

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  • Health & Medical Sciences (AREA)
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  • Food Science & Technology (AREA)
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Abstract

L'invention concerne une composition de friandise à base de gelée sans gélatine comprenant un édulcorant en vrac, de l'eau et un mélange d'amidons oxydés. Les amidons oxydés peuvent être sélectionnés parmi deux amidons oxydés ou plus issus de la pomme de terre, du tapioca, du maïs, du froment, du riz, de l'avoine, de l'orge, du millet, du pois, du genre Brassica, de la carotte, du panais, du potiron et de la patate douce, tels que les amidons oxydés de la pomme de terre et du tapioca. L'invention porte également sur des procédés de fabrication des produits.
PCT/GB2013/051182 2013-05-07 2013-05-07 Friandise et procédé de fabrication Ceased WO2014181070A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB1602114.9A GB2531680A (en) 2013-05-07 2013-05-07 Confectionery and manufacturing method
PCT/GB2013/051182 WO2014181070A1 (fr) 2013-05-07 2013-05-07 Friandise et procédé de fabrication

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/GB2013/051182 WO2014181070A1 (fr) 2013-05-07 2013-05-07 Friandise et procédé de fabrication

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WO2014181070A1 true WO2014181070A1 (fr) 2014-11-13

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015082994A1 (fr) * 2013-12-04 2015-06-11 Intercontinental Great Brands, LLC Fabrication de confiserie en gelée
WO2018178360A1 (fr) 2017-03-31 2018-10-04 Tereos Starch & Sweeteners Belgium Méthode d'enrobage tendre sans sucres d'un centre de confiserie

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2173878A (en) * 1936-11-21 1939-09-26 Nat Adhesives Corp Manufacture of gum confections
US3492131A (en) 1966-04-18 1970-01-27 Searle & Co Peptide sweetening agents
DE2120859A1 (en) * 1971-04-28 1972-11-16 Maizena Gmbh, 2000 Hamburg Gum-like confectionery - prepd in oxidn - modified waxy starch gelling agent
EP1023841A1 (fr) 1999-01-29 2000-08-02 Societe Des Produits Nestle S.A. Produit de confiserie à mâcher
US20060134311A1 (en) * 2002-12-20 2006-06-22 Rolf Mueller Starch-based rubber-elastic confectionery

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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WO2015082994A1 (fr) * 2013-12-04 2015-06-11 Intercontinental Great Brands, LLC Fabrication de confiserie en gelée
WO2018178360A1 (fr) 2017-03-31 2018-10-04 Tereos Starch & Sweeteners Belgium Méthode d'enrobage tendre sans sucres d'un centre de confiserie

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