Sugar-free confectionery material based on xylitol and sorbitol

Details Sugar-free confectionery material based on xylitol and sorbitol Sugar-free confectionery material based on xylitol and sorbitol

1980-03-25

1981-09-29

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426575, 426576, 426660, 426804, A23G 300

Patent

active

042923379

ABSTRACT:
Xylitol and sorbitol, when present in edible material, have the advantage that they do not decompose to form products attacking the dental enamel, but difficulty has been experienced in their use in confectionery material due to their instability or the fact that they may contain constituents not permitted by food laws. The invention provides a chewy sugar-free material based on sorbitol and a sugar-free swelling agent which has the required plasticity and cohesion so that it can be formed into attractive chewy sweets or hard sweets or gum, and furthermore the tendency of xylitol to recrystallize is suppressed, by the use of a swelling agent which may be carrageenates, pectins, agar, alginates such as sodium alginate or potassium alginate or calcuim alginate; carob bean flour, tragacanth, methyl cellulose, carboxymethyl cellulose, gelatine, gum arabic and/or low-sugar maltodextrin.

REFERENCES:
patent: 3294544 (1966-12-01), Stanko
patent: 3371626 (1968-03-01), Hachtman
patent: 3737322 (1973-06-01), Frey
patent: 3738843 (1973-06-01), Frey
patent: 3738845 (1973-06-01), Liebraud
patent: 3800045 (1974-03-01), Brucher
patent: 3809756 (1974-03-01), Bush et al.
patent: 3867560 (1975-02-01), Menzi
patent: 3914434 (1975-10-01), Bohni
patent: 3998976 (1976-12-01), Pernod
patent: 4105801 (1978-08-01), Dogliotti
patent: 4154867 (1979-05-01), Aldrich

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