Stable sugar-based hard candy having high index of whiteness
AssigneeSPI Polyols, Inc.
InventorAnh Si Le
Life of this patent
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Abstract
A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability characteristics in terms of reduced moisture absorption when exposed to humidity and temperature compared to candies prepared without HSH. Additionally, the candy has a high index of whiteness.
Claims18
A hard-boiled candy comprising sucrose and up to 50 wt % hydrogenated starch hydrolysates (HSH), wherein said HSH has the following degree of polymerization (DP) distribution determined by HPLC analysis:
- less than 8 wt % of the HSH has a DP=1 or unknown;
- less than 41 wt % of the HSH has a DP=2;
- less than 15 wt % of the HSH has a DP=3;
- less than 30 wt % of the HSH has a DP=4 to 10;
- and
- from 14 to 38 wt % of the HSH has a DP of 11 or more.
A hard-boiled candy comprising sucrose and up to 50 wt % hydrogenated starch hydrolysates (HSH), wherein said HSH has the following degree of polymerization (DP) distribution determined by HPLC analysis:
- from 2.6 to 7.7 wt % of the HSH has a DP=1 or unknown;
- from 21.4 to 40.1 wt % of the HSH has a DP=2;
- from 8.9 to 13.6 wt % of the HSH has a DP=3;
- from 16.0 to 29.3 wt % of the HSH has a DP=4 to 10;
- and
- from 22.5 to 37.1 wt % of the HSH has a DP of 11 or more.
A hard-boiled candy comprising sucrose and up to 50 wt % hydrogenated starch hydrolysates (HSH), wherein said HSH has the following degree of polymerization (DP) distribution determined by HPLC analysis:
- from 2.8 to 3.7 wt % of the HSH has a DP=1 or unknown;
- from 25.8 to 34.3 wt % of the HSH has a DP=2;
- from 10.4 to 12.2 wt % of the HSH has a DP=3;
- from 24.5 to 29.3 wt % of the HSH has a DP=4 to 10;
- and
- from 22.5 to 29.2 wt % of the HSH has a DP of 11 or more.
Dependencies are inferred from the claim text.