Marshmallow-type confections

Details Marshmallow-type confections Marshmallow-type confections

1994-07-08

1995-07-04

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426571, 426306, A23G 300

Patent

active

054298300

ABSTRACT:
A marshmallow-type confection which is rendered heat stable to 400.degree. F. (250.degree. C.) by the inclusion of microcrystalline cellulose (MCC), and which optionally includes at least one natural gum. In additional embodiments, the inventive confection [1] comprises entirely vegetal matter by the replacement of the animal-origin gelatin normally present with a vegetal gum, and/or [2] comprises a reduced calorie confection by the replacement of higher calorie sugars by non-caloric and/or lower-calorie bulking agents comprising additional amounts of MCC and, optionally, lower calorie sugar.

REFERENCES:
patent: 3023104 (1962-02-01), Battista et al.
patent: 3067037 (1962-12-01), Herald et al.
patent: 3682659 (1972-08-01), Jurczak et al.
patent: 3998976 (1976-12-01), Pernod et al.
patent: 4145448 (1979-03-01), Hayward et al.
patent: 4152463 (1979-05-01), Hayward et al.
patent: 4189502 (1980-02-01), Rubenstein
Marshmallow Definition--Webster's New World Dictionary, Second College; Edition, World Publishing Co., NY 1972.
Reduced Calorie Marshmallow Recipe--Lite Forum, Pfizer Food Science Group New York City, USA, Special Report, Jun. 1994.

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