# US 2025/0081985 A1 · A natural, plant base confectionary and method for the production thereof > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2025/0081985 A1 - Document ID: US20250081985A1 - Status: Published application - Kind: A1 - Application number: 18/580,311 - Filed: 2022-07-25 - Published: 2025-03-13 - Earliest claimed: 2021-07-26 - Assignees: Yoffi Mutzarim Agsach Ltd. - Applicants: Yoffi Mutzarim Agsach Ltd. - Inventors: Liran GRUDA; Asaf COHEN - Web page: https://patentgrep.com/patent/US20250081985A1 ## CPC - A23G 3/42: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46) - A23G 3/0044: {Sugar-cookers processing} - A23G 3/0046: {Batch-rolling, rope-forming, or sizing} - A23G 3/44: containing peptides or proteins (containing dairy products A23G3/46) - A23G 3/48: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) - A23G 3/52: Aerated, foamed, cellular or porous products - A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)} - A23P 30/40: Foaming or whipping - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract The present invention discloses an aerated confectionary, comprising: a liquid phase; and a dispersed gaseous phase; wherein said liquid phase comprises: a saccharide-rich plant product; and at least one stabilizer. The invention also discloses a method for the production of plant-based aerated confectionary characterized by density of about O 0.25 to about O 0.8 g/ml, the method comprising steps of obtaining at least one saccharide-rich plant product; separating the liquid component of said extract; enriching the saccharide content of said liquid; obtaining at least one stabilizing agent; mixing said enriched liquid and said stabilizing agent(s) to obtain a homogeneous mass; heating said mass; aerating said mass; and cooling said aerated mass. ## Claims ### Claim at position 1 1-37. (canceled) ### Claim 38 A method for the production of low-calorie confectionary comprising steps of: a) obtaining a clear plant-based product of about 80 to about 90%; fat, about 0.0075 to about 0.5%; a stabilizer, about 4 to about 7.5; b) cooking said plant-based product in an open pot at about 97 to about 110° C.; c) adding and mixing fat at temperature of about 110 to about 125° C. until a concentration of about 80 to about 90° Bx is yielded; d) transferring the hereto cooked concentrate to an intermediate container with a stirrer and cool to a temperature of about 80° C.; e) admixing solution of said stabilizer, optionally color agents and flavor extract; and f) transferring obtained mass to an extruder and pouring the confectionary; wherein said plant-based product is characterized as one or more of the following: a juice, a concentrate, and a plant extract, obtained from homogenous or heterogenous raw-material of a plant selected from the group consisting of tubers, vegetables, berries, fruit and a mixture thereof; further wherein said plant-based product is characterized by being at least 70% deionized or demineralized. ### Claim 39 (depends on 38) The method of claim 38, wherein said stabilizer is selected from the group consisting of emulsifiers, thickeners and gelling agents, foam stabilizers, humectants, anticaking agents, and coating agents, alginate, agar, carrageenan, cellulose, CMC and cellulose derivatives, gelatin, guar gum, gum Arabic, locust bean gum, pectin, starch, xanthan gum, proteins, albumen, gellan gum, LBG and a mixture thereof. ### Claim 40 (depends on 38) The method of claim 38, said method additionally comprising steps of aerating said hereto cooked concentrate by means of whipping the same in a continuous frother while introducing air and reaching a specific gravity of about 180 to about 220 g per liter, wherein said confectionary is an aerated confectionary characterized by density of about 0.25 to about 0.8 g/ml. ### Claim 41 (depends on 38) The method of claim 38, additionally comprising a step of admixing one or more of the following: oil, fat, fibers, antifoam agents including silicone materials to reduce the amount of bubbles during the boiling process. ### Claim 42 (depends on 38) The method of claim 38, additionally comprising a step of transferring to a work container. ### Claim 43 (depends on 38) The method of claim 38, additionally comprising steps of separating a liquid fraction of said plant extract from a solid fraction of said plant extract, wherein said steps of separating said liquid fraction from said solid fraction are conducted by a technology selected from the group consisting of extracting, distilling, filtrating, applying sedimentation and decanting. ### Claim 44 (depends on 43) The method of claim 43, additionally comprising steps of enriching saccharide content of said liquid fraction of said plant extract. ### Claim 45 (depends on 44) The method of claim 44, wherein said saccharide is selected from a group consisting of glucose, sucrose, fructose, dextrin, maltose, and dextrose. ### Claim 46 (depends on 38) The method of claim 38, additionally comprising a step of adding one or more colorants up to about 1% to about 2.5%. ### Claim 47 (depends on 38) The method of claim 38, additionally comprising a step of adding one or more flavor agent about up to 0.7 to about 2.5%. ### Claim 48 (depends on 38) The method of claim 38, wherein said step of obtaining said plant-based product, further comprising a step of purifying a fruit or vegetable, said step selected from a group consisting of filtration, ion-exchange chromatography and active carbon. ### Claim 49 (depends on 48) The method of claim 48, wherein said ion-exchange chromatography is characterized as being an anionic polymer or a cationic polymer. ### Claim 50 A low-calorie confectionary, the starting products for said confectionary comprising: a clean plant-based product; fat; a stabilizer, and optionally color agents and flavor extract; wherein said plant-based product is characterized as one or more of the following: a juice, a concentrate, and a plant extract, obtained from homogenous or heterogenous raw-material of a plant selected from the group consisting of tubers, vegetables, berries, fruit and a mixture thereof; further wherein said plant-based product is characterized by being at least 70% deionized or demineralized. ### Claim 51 (depends on 50) The confectionary of claim 50, wherein at least one of the following is being held true: a) said plant-based product has a Bix measurement of about 50 to about 90° Bx; and b) said plant-based product has a Bix measurement of about 70 to about 90° Bx. ### Claim 52 (depends on 50) The confectionary of claim 50, wherein at least one of the following is being held true: a) said plant-based product comprises at least about 40% of said confectionary; b) said plant-based product comprises at least about 70% of said confectionary; and c) said plant-based product comprises about 80 to about 90% of said confectionary. ### Claim 53 (depends on 50) The confectionary of claim 50, additionally comprising saccharide, said saccharide constituting about 1 to about 30% of said confectionary, wherein at least one of the following is being held true: a) said saccharide is selected from a group consisting of monosaccharides, disaccharides, polysaccharides and a mixture thereof; b) said saccharide is selected from a group consisting of glucose, sucrose, fructose, dextrin, maltose, dextrose and a mixture thereof; and c) said saccharide content comprises less than about 20% invert sugar. ### Claim 54 (depends on 50) The confectionary of claim 50, wherein said stabilizer is selected from the group consisting of emulsifiers, thickeners and gelling agents, foam stabilizers, humectants, anticaking agents, and coating agents, alginate, agar, carrageenan, cellulose, CMC and cellulose derivatives, gelatin, guar gum, gum Arabic, locust bean gum, pectin, starch, xanthan gum, proteins, albumen, gellan gum, LBG and a mixture thereof. ### Claim 55 (depends on 50) The confectionary of claim 50, wherein said confectionary additionally comprising fibers, said fibers are selected from the group consisting of polysaccharides, oligosaccharides, fructo-oligosaccharides, oligofructose, oligo-fructofuranans, inulin, isomalto-oligosaccharide, isomalto-oligosaccharide and any combination thereof. ### Claim 56 (depends on 50) The confectionary of claim 50, wherein said fibers comprising about 1 to about 15% of said confectionary. ### Claim 57 (depends on 50) The confectionary of claim 50, wherein at least one of the following is being held true: a) said confectionary having a density of about 0.25 to about 0.8 g/ml; b) said confectionary being crystal free; c) said plant is selected from a group consisting of carrot, pear and apple; d) having a moisture content comprising about 12 to about 25% W/W of the composition; e) said confectionary comprising one or more colorants up to about 1% to about 2.5%; f) said confectionary comprising one or more flavor agent about up to 0.7 to about 2.5%; g) said confectionary comprising only natural ingredients; h) said confectionary being vegan; and i) said confectionary being vegetarian.