Method for manufacture of jelly gum confections

Details Method for manufacture of jelly gum confections Method for manufacture of jelly gum confections

1988-11-04

1989-12-12

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426660, 426661, 426658, A23G 300

Patent

active

048866784

ABSTRACT:
This invention provides a method for manufacture of jelly gum confections at lower temperatures utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing conditions and gel quality. The method comprises the steps of blending the debranched starch with sweetener(s), water and other confectionery ingredients, heating the mixture to gelatinize the starch, and forming the confections. This invention also provides confections manufactured by this method.

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Rutenberg, M. W., "Starch and Its Modifications", pp. 22-36 in Handbook of Water-Soluble Gums and Resins, R. L. Davidson, Editor, McGraw Hill, Inc., N.Y., N.Y. (1980).
Anon., Bulletin-Leatherhead Food R. A., vol. 22, No. 6, Jun. 1988.

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