Confectionery Product
OwnerMartin Topsoe, Kirsten Lundinventors
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Abstract
The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. And wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′). According to the present invention, a new confectionery product has been obtained having texture properties emulating toffee but comprising a part, which is retained in the mouth during chewing.
Claims69
Confectionery product comprising
- a polymer system,
- flavor and
- sweetener,
- wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,
- wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. and wherein
- the tan (delta) is defined as (loss modulus G″/storage modulus G′).
Method of manufacturing a confectionery product comprises:
- manufacturing a confectionery product by a batch process;
- wherein the confectionery product comprises
- a polymer system,
- flavor and
- sweetener,
- wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,
- wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. and wherein
- the tan (delta) is defined as (loss modulus G″/storage modulus G′).
Method of manufacturing a confectionery product comprises:
- manufacturing a confectionery product by an extruder process;
- wherein the confectionery product comprises
- a polymer system,
- flavor and
- sweetener,
- wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,
- wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. and wherein
- the tan (delta) is defined as (loss modulus G″/storage modulus G′).
Method of manufacturing a confectionery product comprises:
- manufacturing a confectionery product by a compression process;
- wherein the confectionery product comprises
- a polymer system,
- flavor and
- sweetener,
- wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,
- wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. and wherein
- the tan (delta) is defined as (loss modulus G″/storage modulus G′).
Dependencies are inferred from the claim text.