Process for the manufacture of cast jelly gum confectionaries

Details Process for the manufacture of cast jelly gum confectionaries Process for the manufacture of cast jelly gum confectionaries

1988-09-12

1989-10-17

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426660, 426661, A23G 600

Patent

active

048746282

ABSTRACT:
Pregelatinized high amylose starches are useful in processing cast jelly gum confectionaries. The starch has an amylose content of at least 40% and it may be used alone or in combination with a converted starch. The starch is pregelatinized by spray-drying using a novel continuous coupled jet-cooking/sray-drying process or simultaneous atomization/spray-drying process or by drum-drying after fully dispersing the starch. The confectionary can be cooked at a lower temperature than was possible using prior art starches and still provide confectionaries with desirable characteristics.

REFERENCES:
patent: 3086890 (1963-04-01), Sarko et al.
patent: 3218177 (1965-12-01), Robinson et al.
patent: 3446628 (1969-05-01), Schoch et al.
patent: 4225627 (1980-09-01), Moore
patent: 4280851 (1981-07-01), Pitchon et al.
patent: 4726957 (1988-02-01), Lacourse et al.
patent: 4769081 (1988-09-01), Maher

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