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
1991-07-30
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426658, 426660, A23G 300, A23L 10522
Patent
active
050359126
ABSTRACT:
A starch jelly candy is made from a starch jelly formulation of a starch composition of a first starch from a plant having a dull horny (duh) homozygous genotype and a second starch obtained from a plant having a homozygous genotype selected from the group consisting of amylose extender dull (aedu), amylose extender sugary-2 (aesu2), amylose extender dull shrunken-1 (aedushl), dull sugary-2 (dusu2), and mixtures thereof; a sweetener; and water. the mixture is cooked at the temperature of 240.degree. F. (116.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.).
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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.
Mauro David J.
American Maize-Products Company
Hunter Jeanette
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