Starch-based jelly gum confections

Details Starch-based jelly gum confections Starch-based jelly gum confections

1987-02-26

1988-02-23

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426660, A23G 300

Patent

active

047269570

ABSTRACT:
An acid- or enzyme-converted high amylose starch useful as a quick-setting gelling agent in a jelly gum confection is provided. The converted high amylose starch has an amylose content of 65-80% and has a 8.8% solids calcium chloride viscosity of 16-200 seconds. Jelly gum confections employing the converted starch in a blend with a starch having an amylose content of at least 25% in a concentration ranging from about 5-15% of the confection, based on total dry solids, are provided with desirable low hot flow viscosities for deposition, high gel strengths and improved set times.

REFERENCES:
patent: 2678276 (1954-05-01), North
patent: 2726960 (1955-12-01), Bolanowshi
patent: 3137579 (1964-06-01), Robinson
patent: 3218177 (1965-11-01), Robinson et al.
patent: 3446628 (1969-05-01), Schoch et al.
patent: 3687690 (1972-08-01), Moore
patent: 3717475 (1973-02-01), Germino
patent: 4120987 (1978-10-01), Moore
patent: 4225627 (1980-09-01), Moore

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