Starch composition for sugar-free confectionery

Details Starch composition for sugar-free confectionery Starch composition for sugar-free confectionery

1996-03-05

1998-01-27

Weber, Thomas R.

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

426548, 426658, A23L 109

Patent

active

057119759

ABSTRACT:
The present invention discloses a starch-based composition suitable for use as a basis for sugar-free confectionery products. The composition of the present invention comprises thinned, hydropropyl tapioca starch, gelatin and a suitable polyol. The components of the composition are present in such amounts that the pH of dental plaque does not fall below 5.7 after consumption of the sugar-free confectionery product containing the indicated components.

REFERENCES:
patent: 4192900 (1980-03-01), Cheng
patent: 4238510 (1980-12-01), Cherukuri et al.
patent: 4250195 (1981-02-01), Cherukuri et al.
patent: 4251560 (1981-02-01), Dell et al.
Cerestar Manufacturing Technical Information on Maltide.TM. 16311.

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