Chewy candy analogue, method of making, and composite ice confections containing same
AssigneeNestec S.A.
InventorsEric Thomas Best, Ronald Paul Renati, Lawrence Allan Kibler, William Michael MacInnes, Alois Raemy
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Abstract
A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat conduction, insulation characteristics, setting rate and plastic deformation characteristic when processed in conjunction with regular ice confection products.
Claims21
A chewy candy or sugar confectionery analogue having the following properties:
- an equilibrium relative humidity of at least about 70%;
- and
- a chewy transition temperature from about −15° C. to 0° C., such that the analogue is in a predominantly glassy state at normal cold storage and distribution temperatures for ice confectioneries but becomes chewy in the mouth when eaten cold, thus simulating the texture of corresponding chewy candy eaten at ambient temperature.
A composite frozen product comprising a food item;
- and a chewy candy or sugar confectionery analogue which comprises at least one sugar, palm oil, and water, wherein the analogue has the following properties:
- an equilibrium relative humidity of at least about 70%;
- and
- a chewy transition temperature from about −15° C. to 0 ° C., such that the analogue is in a predominantly glassy state at normal cold storage and distribution temperatures for ice confectioneries but becomes chewy in the mouth when eaten cold, thus simulating the texture of corresponding chewy candy eaten at ambient temperature, wherein the at least one sugar comprises sucrose and corn syrup and the analogue further comprises mango pulp;
- pectin and citric acid.
A composite frozen food product comprising:
- a chewy candy or sugar confectionery analogue having the following properties:
- an equilibrium relative humidity of at least about 70%;
- and
- a chewy transition temperature from about −15° C. to 0° C., such that the analogue is in a predominantly glassy state at normal cold storage and distribution temperatures for ice confectioneries but becomes chewy in the mouth when eaten cold, thus simulating the texture of corresponding chewy candy eaten at ambient temperature;
- and
- a frozen food product, wherein the frozen food product includes a coating of the chewy candy or sugar confectionery analogue.
Dependencies are inferred from the claim text.