Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1990-06-19
1991-07-23
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426660, 426658, 426661, A23G 300, A23L 10522
Patent
active
050342398
ABSTRACT:
A starch jelly candy is made from starch from a plant of the dull sugary-2 (dusu2) homozygous genotype and a thin-boiled starch. The mixture is cooked at the temperature of below 300.degree. F. (150.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.). The starch jellies made in accordance with the present invention have substantially the same organoleptic and water retention characteristics as conventional starch jellies.
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"A Text Book on Candy Making" by Alfred E. Leighton, The Manufacturing Confectioner Publishing Company, Copyright 1952--Lesson 8--Pectin Jellies and Their Manufacture-pp. 78-103.
Furcsik Susan L.
Kvansnica William P.
Mauro David J.
American Maize-Products Company
Hunter Jeanette
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