# US 6,824,808 B2 · Chewy candy analogue, method of making, and composite ice confections containing same

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 6,824,808 B2
- Document ID: US6824808B2
- Status: Granted
- Kind: B2
- Application number: 09/851,694
- Filed: 2001-05-09
- Published: 2003-02-20
- Granted: 2004-11-30
- Earliest claimed: 2001-05-09
- Assignees: Nestec S.A.
- Inventors: Eric Thomas Best; Ronald Paul Renati; Lawrence Allan Kibler; William Michael MacInnes; Alois Raemy
- Web page: https://patentgrep.com/patent/US6824808B2

## CPC

- A23G 9/32: characterised by the composition {containing organic or inorganic compounds}
- A23G 9/325: {containing inorganic compounds}
- A23G 9/42: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34)
- A23G 9/48: Composite products, e.g. layered {, laminated}, coated, filled
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The analogue of claim 1 wherein the chewy transition temperature is from about −12° C. to −3° C.

### Claim 3 (depends on 1)

The analogue of claim 1 wherein the equilibrium relative humidity is at least about 75%.

### Claim 4 (depends on 1)

The analogue of claim 1, comprising at least one ingredient of boiled sugar sweets, gums, jellies, licorice paste, cream paste, aerated confections, chewing gums, or marzipans.

### Claim 5 (depends on 4)

The analogue of claim 4, wherein the ingredient(s) is/are dispersed with water, cooked, and then diluted with an aqueous phase under sufficient pasteurization to achieve a fluid pasteurized mass having the equilibrium relative humidity of at least about 70%.

### Claim 6 (depends on 1)

A process for preparing a composite frozen confectionery product by combining the product of claim 1 with an ice confection which comprises:
rapidly cooling a fluid chewy candy mass by first contacting the mass with an ice confection having a temperature of less than about −15° C. to form a combination; and
conditioning the combination in a medium having a temperature of less than −15° C. until the chewy candy mass has undergone a glass transition.

### Claim 7 (depends on 1)

A composite frozen product comprising the candy or sugar confectionery analogue according to claim 1; and a food item.

### Claim 8 (depends on 7)

The product of claim 7, wherein the food item is an ice confection.

### Claim 9 (depends on 8)

The product of claim 8, wherein the ice confection comprises at least one of ice cream, pudding, yogurt, popsicle, slush, or sorbet.

### Claim 10 (depends on 9)

The product of claim 9, wherein the ice confection further comprises at least one of chocolate, flour-based products, or a plurality of fruit or nuts.

### Claim 11 (depends on 9)

The product of claim 9, wherein the ice confection is disposed on a stick or in a push-up tube.

### Claim 12 (depends on 7)

The product of claim 7, wherein the analogue comprises at least one ingredient of boiled sugar sweets, gums, jellies, licorice paste, cream paste, aerated confections, chewing gums, or marzipans.

### Claim 13 (depends on 7)

The product of claim 7, wherein the chewy transition temperature is from about −12° C. to −3° C., and the equilibrium relative humidity is at least about 75%.

### Claim 14 (depends on 7)

The product of claim 7, wherein the analogue is substantially free of crystalline structure.

### Claim 15 (depends on 7)

The product of claim 7, wherein the analogue comprises at least one coloring agent.

### Claim 16 (depends on 7)

The product of claim 7, wherein the analogue comprises at least one sugar, palm oil, and water.

### Claim 17

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.

### Claim 18 (depends on 17)

The product of claim 17, wherein the total sugar is present in the analogue in an amount of about 60 to 90 parts, and the palm oil is present in the analogue in an amount of about 2 to 8 parts.

### Claim 19 (depends on 17)

The product of claim 17, wherein the mango pulp is present in the analogue in an amount of about 5 to 15 parts, the pectin is present in the analogue in an amount of about 0.2 to 1.2 parts, and the citric acid is present in the analogue in an amount of about 0.05 to 0.7 parts.

### Claim 20 (depends on 19)

The product of claim 19, wherein the food item is an ice confection comprising at least one of ice cream, pudding, yogurt, popsicle, slush, or sorbet, the chewy transition temperature of the analogue is from about −12° C. to −3° C., and the equilibrium relative humidity of the analogue is at least about 75%.

### Claim 21

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.