Confectionery compositions containing fiber
AssigneeBristol-Myers Squibb Company
InventorEric John Pfeiffer
Life of this patent
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Abstract
Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more dietary fibers. The ingredients are present in the compositions in specific amounts and ratios so that the fiber can be easily incorporated into the confectionery compositions without adversely affecting the stability, feel, and taste of the compositions. Preferably, the composition is a “fiber chew” in the form of a palatable, good tasting, bite-sized confectionery containing the dietary fiber.
Claims31
A confectionery composition comprising a dietary fiber or a mixture of dietary fibers in an amount from about 25 to about 40 wt % of the total weight of the composition;
- a source of fats;
- and a source of carbohydrates, wherein the carbohydrate comprises at least one reducing sugar and at least one non-reducing sugar, and the reducing sugar is present in an amount that is greater than or equal to the amount of the non-reducing sugar.
A confectionery composition comprising:
- (a) A source of fats in an amount from about 5 to about 10 wt % of the total weight of the composition;
- (b) A source of carbohydrates in an amount from about 55 to about 65 wt % of the total weight of the composition, wherein the carbohydrate comprises at least one reducing sugar and at least one non-reducing sugar, and the reducing sugar is present in an amount that is greater than or equal to the amount of the non-reducing sugar;
- and
- (c) from about 25 to about 30 wt % of the total weight of the composition of at least one dietary fiber selected from the group consisting of arabinogalactan, polycarbophil, calcium polycarbophil, fibersol, inulin, methylcellulose, and psyllium.
A process for producing confectionery compositions comprising the steps of:
- preparing a premix containing a source of fats and a source of carbohydrates, wherein the carbohydrate comprises at least one reducing sugar and at least one non-reducing sugar, and the reducing sugar is present in an amount that is greater than or equal to the amount of the non-reducing sugar;
- heating the premix to a temperature sufficient to cook the premix and form a cooked confectionery composition;
- adding dietary fiber to the cooked confectionery composition in amounts sufficient to comprise from about 25 to about 40 wt % of the total weight of the confectionery composition;
- and
- cooling the cooked confectionery composition to form a confectionery composition containing fiber.
A process for producing confectionery compositions comprising the steps of:
- preparing a premix containing from about 3 to about 18 wt % of a source of fats and from about 40 wt % to about 70 wt % of a source of carbohydrates, wherein the carbohydrate comprises at least one reducing sugar and at least one non-reducing sugar, and the reducing sugar is present in an amount that is greater than or equal to the amount of the non-reducing sugar;
- heating the premix to a temperature sufficient to cook the premix and form a cooked confectionery composition;
- adding dietary fiber to the cooked confectionery composition in amounts sufficient to comprise from about 25 to about 40 wt % of the total weight of the confectionery composition;
- and
- cooling the cooked confectionery composition to form a confectionery composition containing fiber.
Dependencies are inferred from the claim text.