Starch based gelatine replacement products
AssigneeKMC Kartoffelmelcentralen AMBA
InventorsOle Bandsholm SØRENSEN, Line Bach CHRISTENSEN, Mia Rix JALUM
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Abstract
The present invention relates to a process for producing a gelled foodstuff, such as gummy candy, the process comprising i) providing a mixture comprising cross-linked starch and depolymerized starch, wherein the ratio by weight between the cross-linked starch and the depolymerized starch is in the range 90:10 to 45:55; ii) cooking the mixture, thereby providing a heated gummy mass; and iii) drying the heated gummy mass at a temperature in the range 10-70° C.
Claims21
A process for producing gelled foodstuff, the process comprising
- a) providing a mixture comprising
- one or more cross-linked starches;
- and
- one or more depolymerized starches;
- wherein the ratio by weight between the one or more cross-linked starches and the one or more depolymerized starches is in the range 90:10 to 45:55,
- wherein the mixture comprises 3-25% wt of the one or more cross-linked starches and the one or more depolymerized starches in total;
- b) cooking the mixture of step a), thereby providing a heated gummy mass;
- c) optionally, molding the gelled mass of step b), into a desired shape;
- d) drying the heated gummy mass of step b) or optionally step c) at a temperature in the range 10-70° C.;
- and
- e) providing a gelled foodstuff.
-23. (canceled)
A process for producing gummy candy, the process comprising
- a) providing a mixture comprising
- one or more cross-linked starches, said cross-linked starches having a sedimentation volume of 25 to 99% and/or being of the type E1412 or E1422 according to COMMISSION REGULATION (EU) No 231/2012 of 9 March;
- and
- one or more depolymerized starches, said depolymerized starches having a level of dextrose equivalents (DE) below 2;
- a water content in the range 10-30% by weight;
- wherein the ratio by weight between the one or more cross-linked starches and the one or more depolymerized starches is in the range, 70:30 to 45:55,
- wherein the mixture comprises 3-25% wt of the one or more cross-linked starches and the one or more depolymerized starches in total;
- b) cooking the mixture of step a) at a temperature in the range 100-160° C., thereby providing a cooked gummy mass;
- c) optionally, molding the gelled mass of step b), into a desired shape;
- d) drying the heated gummy mass of step b) or optionally step c) at a temperature in the range 20-65° C. for 24-96 hours;
- and
- e) providing a gummy candy.
Dependencies are inferred from the claim text.