Composition for and method of producing a fiber fortified chewy or soft-textured confection candy

A chewy supplemental dietary fiber fortified nougat confection consisting essentially of:

• a dry mixture of ingredients selected from the group consisting of maltodextrin, fondant sugar, powdered sugar, cream flavor, organic food acids, yogurt powder, modified and corn starch and mixtures thereof;
• an emulsifier comprising a plastic mono- and diglyceride having a capillary melting point of between 113.degree.-120.degree. F. and at least 17% alpha monoglyceride content, a solid mono- and diglyceride having a capillary melting point of between 140.degree.-150.degree. F., at least 40% monoglyceride content and at least 48% total monoglycerides content, and polyglycerol esters of fatty acids;
• a syrup system;
• a fortificant;
• a flavoring;
• and
• uncoated supplemental dietary fiber added to said nougat confection in an amount such that said nougat confection has a total dietary fiber content of between 6% to 32% by weight and wherein said fiber comprises fine particle size guar gum and gum arabic, 98% of which will pass through a #80 U.S. Standard Sieve and at least 50% of which will pass through a #200 U.S. Standard Sieve and apple pectin 98% of which will pass through a #80 U.S. Standard Sieve and 30% of which will pass through a #200 U.S. Standard Sieve.

A method of making a fiber fortified taffy confection comprising the steps of:

• mixing dry ingredients selected from the group consisting of maltodextrin, fondant sugar, powdered sugar, cream flavor, organic food acids, yogurt powder and mixtures thereof;
• blending said dry ingredients with a fortificant and uncoated supplemental dietary fiber wherein said fiber comprises fine particle size guar gum and gum arabic 98% of which will pass through a #80 Standard Sieve and at least 50% of which will pass through a #200 U.S. Standard Sieve and apple pectin 98% of which will pass through a #80 U.S. Standard Sieve and 30% of which will pass through a #200 U.S. Standard Sieve to form a homogeneous dry blend;
• blending a juice concentrate, a flavoring and a coloring;
• mixing a sugar syrup comprising corn syrup, fructose and fondant sugar;
• heating said sugar syrup to a temperature ranging between 220.degree.-260.degree. F. to reach a moisture content of between 7 to 10%;
• adding an emulsifier blend to said heated sugar syrup and mixing until uniform;
• cooling said emulsifier blend and said sugar syrup to a temperature ranging between 200.degree.-210.degree. F.
• mixing until uniform said juice concentrate, flavoring and coloring with said cooled emulsifier blend and said sugar syrup mixture to form a candy base;
• forming a fluid taffy confection by admixing said dry blend and said candy base at a temperature ranging between 150.degree.-200.degree. F.;
• and
• cooling said fluid taffy confection.

A method of making a supplemental dietary fiber fortified nougat confection comprising the steps of:

• mixing dry ingredients selected from the group consisting of maltodextrin, powdered sugar, cream flavor, organic food acids, yogurt powder, modified corn starch, corn starch, fondant sugar and mixtures thereof;
• blending said dry ingredients with a fortificant and uncoated supplemental dietary fiber comprising fine particle size guar gum and gum arabic, 98% of which will pass through a #80 U.S. Standard Sieve and at least 50% of which will pass through a #200 U.S. Standard Sieve, and apple pectin 98% of which will pass through a #80 U.S. Standard Sieve and 30% of which will pass through a #200 U.S. Standard Sieve to form a uniform dry blend;
• blending a juice concentrate, a flavoring and a coloring;
• mixing a sugar syrup comprising corn syrup and fructose;
• heating said sugar syrup to a temperature ranging between 200.degree.-220.degree. F. to reach a moisture content of between 7 to 12%;
• adding an emulsifier blend to said heated sugar syrup and mixing until uniform;
• cooling said emulsifier blend and said sugar syrup to a temperature ranging between 180.degree.-210.degree. F.
• mixing until uniform said blend of juice concentrates, said flavoring and said coloring with said cooled emulsifier blend and said sugar syrup mixture to form a candy base;
• forming a fluid taffy confection by mixing at a temperature ranging between 150.degree.-200.degree. F. said dry blend and said candy base;
• developing a nougat-like texture by aerating said fluid taffy confection by vigorous mixing at a temperature ranging from between 140.degree.-160.degree. F. to attain a bulk density of between 0.80 g/cm.sup.3 and 1.15 g/cm.sup.3 ;
• and
• cooling said aerated nougat.

A chewy supplemental dietary fiber fortified taffy confection comprising:

• a dry mixture of ingredients comprising maltodextrin in an amount up to 10% by weight, fondant sugar in an amount up to 13% by weight, citric acid in an amount up to 2% by weight, malic acid in an amount up to 3% by weight and cream flavor in an amount up to 0.3% by weight;
• an emulsifier blend comprising a solid mono- and diglyceride in an amount up to 4% by weight and a plastic mono- and diglyceride in an amount up to 4% by weight;
• a syrup system comprising corn syrup in an amount ranging from between 30 to 40% by weight, fructose in an amount ranging from between 30 to 40% by weight and fondant sugar in an amount ranging from between 1 to 4% by weight;
• a fortificant comprising ascorbic acid in an amount of up to 0.3% by weight;
• a flavoring comprising between 0.1 and 1.5% by weight;
• and
• an untreated supplemental dietary fiber mixture comprising between 5 to 24% by weight of a fine particle size spray dried gum arabic, between 1 to 2% by weight of a fine particle size guar gum and up to 24% by weight of a fine particle size high methoxyl apple pectin wherein at least 98% of said guar gum and said gum arabic will pass through a #80 U.S. Standard Sieve and at least 50% of said guar gum and said gum arabic will pass through a #200 U.S. Standard Sieve and at least 98% of said apple pectin will pass through a #80 U.S. Standard Sieve and at least 30% of said apple pectin will pass through a #200 U.S. Standard Sieve.

A chewy supplemental dietary fiber fortified nougat confection comprising:

• a dry mixture of ingredients comprising modified corn starch in the range of between 2.43 to 3% by weight, corn starch in the range of between 2 to 3% by weight, fondant sugar in the range of between 3 to 13% by weight, citric acid in the amount of up to 3% by weight, malic acid in the amount of up to 3% by weight and cream flavor in the amount of up to 0.3% by weight;
• an emulsifier blend comprising a solid mono- and diglyceride in an amount of up to 4% by weight and a plastic mono- and diglyceride in an amount of up to 4% by weight and polyglycerol esters of fatty acids in an amount ranging from 0.2 to 0.5% by weight;
• a syrup system comprising corn syrup in a range of between 30 to 40% by weight and fructose in the range of between 30 to 40% by weight;
• a fortificant comprising ascorbic acid in an amount of up to 0.3% by weight;
• a flavoring comprising between 0.10 and 1.5% by weight;
• and
• an untreated supplemental dietary fiber mixture comprising between 5 to 15% by weight of a fine particle size spray dried gum arabic, between 1 to 2% by weight of a fine particle size guar gum and up to 15% by weight of a fine particle size high methoxyl apple pectin wherein at least 98% of said guar gum and said gum arabic will pass through a #80 U.S. Standard Sieve and at least 50% of said guar gum and said gum arabic will pass through a #200 U.S. Standard Sieve and at least 98% of said apple pectin will pass through a #80 U.S. Standard Sieve and at least 30% of said apple pectin will pass through a #200 U.S. Standard Sieve.

A chewy supplemental dietary fiber fortified taffy confection consisting essentially of:

• a dry mixture of ingredients selected from the group consisting of maltodextrin, fondant sugar, powdered sugar, cream flavor, organic food acids, and yogurt powder and mixtures thereof;
• an emulsifier blend comprising a plastic mono- and diglyceride having a capillary melting point of between 113.degree.-120.degree. F. and at least 17% alpha monoglyceride content and a solid mono- and diglyceride having a capillary melting point of between 140.degree.-150.degree. F., and at least 40% monoglyceride content and at least 48% total monoglycerides content;
• a syrup system;
• a fortificant;
• a flavoring;
• and
• uncoated soluble dietary fiber selected from the group consisting of gum arabic, guar gum and apple pectin added to said taffy confection in an amount such that said taffy confection has a total dietary fiber content of between 5% to 30% by weight and wherein said fiber comprises fine particle sizes, 98% of which will pass through a #80 U.S. Standard Sieve and 30% of which will pass through a #200 U.S. Standard Sieve.

A chewy supplemental dietary fiber fortified nougat confection consisting essentially of:

• a dry mixture of ingredients selected from the group consisting of maltodextrin, fondant sugar, powdered sugar, cream flavor, organic food acids, yogurt powder, modified corn starch, and corn starch and mixtures thereof;
• an emulsifier comprising a plastic mono- and diglyceride having a capillary melting point of between 113.degree.-120.degree. F. and at least 17% alpha monoglyceride content, a solid mono- and diglyceride having a capillary melting point of between 140.degree.-150.degree. F., at least 40% monoglyceride content and at least 48% total monoglycerides content, and polyglycerol esters of fatty acids;
• a syrup system;
• a fortificant;
• a flavoring;
• and
• uncoated soluble dietary fiber selected from the group consisting of gum arabic, guar gum and apple pectin added to said nougat confection in an amount such that said nougat confection has a total dietary fiber content of between 6% to 32% by weight and wherein said fiber comprises fine particle sizes, 98% of which will pass through a #80 U.S. Standard Sieve and 30% of which will pass through a #200 U.S. Standard Sieve.