Extruded confections

Details Extruded confections Extruded confections

1984-03-06

1986-01-28

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426660, A23G 300, A23L 104, A23L 1195

Patent

active

045670552

ABSTRACT:
An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a starch having a cold-water-solubility of greater than 25 percent, hydratable and functioning as a gelling colloid and (b) saccharides. The starch is heated at a temperature below the boiling point of the mixture to fully gelatinize the starch, and the mixture is extruded to provide the gel confection.

REFERENCES:
patent: 3265510 (1966-08-01), Wurzburg et al.
patent: 3446628 (1969-05-01), Schoch et al.
patent: 3717475 (1973-02-01), Germino et al.

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