Improved method for manufacture of jelly gum confections

This invention provides an improved method for manufacture of jelly gum confections utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing co...

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Bibliographische Detailangaben
Hauptverfasser:	CHIU, CHUNG-WAI, ZALLIE, JAMES P
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	This invention provides an improved method for manufacture of jelly gum confections utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing conditions and gel quality. The method comprises the steps of debranching the starch, blending the debranched starch with sweetener(s), water and other confectionery ingredients, heating the mixture to gelatinize the starch, and forming the confections. This invention also provides confections manufactured by this method.