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US 9,185,924 B2Granted
Sugar free mannitol confectionery and methods of making same
AssigneesIntercontinental Great Brands LLC, Mondelez Japan Limited
InventorsCesar C. Elejalde, Bharat Jani, Koichi Enomoto, Deborah Levenson, Joycelyn May, Mary Robinson, Kristen Schmitz, Aditi Shetty, Simone O'Neill, William John Hirt, Dorothy Euan
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Abstract
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
Claims23
A confectionery composition, comprising:
- a mixture comprising
- a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,
- a fat, and
- a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup;
- wherein the mannitol is present in an amount of about 55 to 60% w/w (dry) of the fondant, hydrogenated starch hydrolysate syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant;
- and sorbitol syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant;
- wherein the fondant is present in an amount of about 10.0 to about 15.0% w/w of the confectionery composition;
- wherein the confectionery composition comprises crystalline particles of mannitol;
- and
- wherein the confectionery has a chewy texture.
7 more elements
A method of preparing a confectionery composition, comprising:
- mixing
- a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,
- a fat, and
- a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup;
- wherein the mannitol is present in an amount of about 55 to 60% w/w (dry) of the fondant, hydrogenated starch hydrolysate syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant;
- and sorbitol syrup is present in an amount of about 20 to about 22% w/w (dry) of the fondant;
- wherein the fondant is present in an amount of about 10.0 to about 15.0% w/w of the confectionery composition;
- wherein the confectionery composition comprises crystalline particles of mannitol;
- and
- wherein the confectionery has a chewy texture.
7 more elements
Dependencies are inferred from the claim text.