Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1989-11-07
1991-01-29
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426573, 426660, 426661, A23L 105
Patent
active
049885316
ABSTRACT:
A method of manufacturing gel pieces is provided. The gel pieces are prepared from a cooked mixture comprising a thin-boiling starch as a gelling agent and a sweetener system comprising a high fructose corn syrup and a crystalline sweetener comprised of fructose. The cooked mixture is deposited in a plurality of molds and allowed to set to yield gel pieces which can then be packaged in bulk. The use of high fructose corn syrup and a crystalline fructose sweetener yields gel pieces which have excellent resistance to adhesion to hard surface molds and/or one another when packaged in bulk even over a long period of time at elevated storage temperatures.
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H. M. Pancoast et al., Handbook of Sugars, pp. 176-177 and 232-233 (AVI Publ. Co., Westport, Conn., 2d ed., 1980).
"Crystalline Fructose: A Breakthrough in Corn Sweetener Process Technology", Food Technology, Jan. 1987, pp. 66-67 and 72.
Dial James R.
Moore Carl O.
A. E. Staley Manufacturing Company
Campbell Michael F.
Czaja Donald E.
Weier Anthony
Wood J. Daniel
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