Extruded gelled products

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition

Patent

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Details

426660, 426658, 426573, A23L 10522

Patent

active

049486152

ABSTRACT:
A process for the extrusion of gelled products, such as jelly gum confectionaries, in a cooker of former extruder uses unique spray-dried pregelatinized high amylose starches alone or in blends with selected starches to provide extrudates which quickly set and form gels. The products typically contain about 10-18% of the starch (on a dry solids basis), about 70-90% of a sweetener, up to 20% water, and up to 20% of conventional confectionary or pharmaceutical ingredients. The mixture may be heated to about 93.degree. C. (200.degree.-240.degree. F.) prior to extrusion to provide a flowable mixture. The spray-dried, pregelatinized high amylose starches (unmodified or modified) are prepared by a simultaneous steam atomization and spray-drying by process which provides a pregelatinized granular starch or a continuous coupled jet-cooking and spray-drying process which provides a pregelatinized dispersed starch which is substantially non-crystalline and substantially non-retrograded.

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