Back to results
US 4,714,620 AGranted
Soft, sugarless aerated confectionery composition
AssigneeWarner-Lambert Company
InventorsFrank J. Bunick, Sheryl A. Hutchinson, Ralph Cifrese
Life of this patent
Estimating the term…
Abstract
A sugarless, soft chewable aerated nougat-type confection having acceptable cold flow and good mouthfeel comprising a hydrogenated starch hydrolysate together with water soluble and water non-soluble cellulosics and a method for producing same.
Claims37
A sugarless chewable aerated confectionery composition which comprises:
- a hydrogenated starch hydrolysate in an amount of about 35% to about 89%, cellulosics in an amount of about 1% to about 10% wherein the cellulosics are a non-water soluble and a water soluble cellulosic such that the ratio of water soluble to non water soluble cellulosic is about 1:3 to about 3:1, a whipping agent in an amount of about 0.1% to about 7.5%, fat in an amount of about 2% to about 10%, and a final water content of about 7% to about 12%.
A sugarless chewable aerated confectionery composition which comprises:
- (1) from about 10% to about 35% of a frappe component comprising;
- a hydrogenated starch hydrolysate in an amount of about 3% to about 30%,
- a whipping agent in an amount of about 0.1% to about 7.5%,
- 1%, cellulosics in an amount up to about 10%, and water in an amount of about 0.75% to about 5%;
- and
- (2) a syrup component comprising;
- a hydrogenated starch hydrolysate in an amount of about 19.5% to about 86%,
- cellulosics in an amount up to about 10%, and water in an amount of about 0.75% to about 5%,
- (3) fat in an amount of about 2% to about 10%
- wherein the cellulosics are a non-water soluble cellulosic and a water soluble cellulosic such that the total amount of cellulosics in the composition is about 1% to about 10% and the ratio of water soluble to non-water soluble in the total composition is about 1:3 to about 3:1, and
- wherein the total amount of hydrogenated starch hydrolysate in the composition is about 35% to about 89%;
- percents herein are by weight of the final composition.
9 more elements
A method for preparing a sugarless aerated confectionery composition which comprises
- (a) Preparing a syrup component by admixing a hydrogenate starch hydrolysate in an amount of about 19.5% to about 86%, cellulosics up to about 10% and water, heating said admixture to a temperature of about 155.degree. C. to about 185.degree. C.
- (b) preparing a frappe component by admixing at least one whipping agent which introduces air into the confectionery composition in an amount of about 0.1% to about 7.5%, cellulosics in an amount up to about 10%, a hydrogenated starch hydrolysate in an amount of about 3% to about 30%.
- (c) slowly adding said syrup component under agitation and at an elevated temperature of from about 110.degree. C. to about 145.degree. C. to said frappe component,
- (d) mixing said frappe component and said syrup component to form a uniform mixture,
- (e) admixing fat with the mixture of step (d) to form a uniform mixture,
- (f) forming said mixture into the confectionery product,
- wherein the cellulosics are a non-water soluble cellulosics such that the total amount of cellulosics in the composition is about 1% to about 10% and the ratio of water soluble to non-water soluble in the total composition is about 1:3 to about 3:1, and
- wherein the total amount of hydrogenated starch hydrolysate in the composition is about 35% to about 89%;
- percents herein are by weight of the final composition.
6 more elements
Dependencies are inferred from the claim text.