Starch-based jelly gum confections
AssigneeNational Starch and Chemical Corporation
InventorsNorman L. Lacourse, James P. Zallie
Life of this patent
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Abstract
An acid- or enzyme-converted high amylose starch useful as a quick-setting gelling agent in a jelly gum confection is provided. The converted high amylose starch has an amylose content of 65-80% and has a 8.8% solids calcium chloride viscosity of 16-200 seconds. Jelly gum confections employing the converted starch in a blend with a starch having an amylose content of at least 25% in a concentration ranging from about 5-15% of the confection, based on total dry solids, are provided with desirable low hot flow viscosities for deposition, high gel strengths and improved set times.
Claims8
A jelly gum confection having a 20 second hot flow viscosity at 74-84% solids in an aqueous dispersion of at least 14 cm, and a high gel strength after setting comprising, on a dry substance basis, from about 70-95% of a sweetener, 5-15% of a starch blend, and from about 0-20% of a confectionary ingredient selected from the group consisting of a flavorant, colorant, fat, oil, surfactant, humectant, vitamin, preservative and mixtures thereof;
- wherein the starch blend comprises (a) from 25-99% of an acid- or enzyme-converted high amylose starch having an amylose content of 65-80% and a calcium chloride viscosity of about 16-200 seconds and (b) from 1-75% of a starch having an amylose content of at least 25% selected from the group consisting of an unconverted starch, a converted starch other than the acid- or enzyme-converted high amylose starch, and mixtures thereof.
Dependencies are inferred from the claim text.