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US 2019/0053512 A1Published application
Method of preparation of chewy candies comprising crystalline allulose particles
AssigneeRoquette Freres
InventorsSylvie LAGACHE, Liuming ZHOU
Life of this patent
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Abstract
The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.
Claims11
Process of preparation of a chewing candy comprising allulose and soluble dietary fibers, comprising:
- seeding a 40/60 to 60/40 ratio by weight of allulose and soluble dietary fiber blended in a mixer or a puller with 10 to 20% by weight with crystalline allulose particles having a mean size below 100 μm, and
- mixing at a temperature between 20 to 45° C., during 10 minutes to 30 minutes.
Dependencies are inferred from the claim text.