METHOD FOR PRODUCING GUMMY CANDY AND GUMMY CANDY WITH FUNCTIONAL INGREDIENTS

Production method which comprises the steps: - Preparing the mass of the gummy candy by means of the mixture of sugar, glucose syrup, water and gelatin. In the case of sugar-free gummy candies, preparing the mass with polyols and/or polydextrose, water and gelatin and/or pectin, - Preparing a mixtur...

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Bibliographische Detailangaben
1. Verfasser:	DE LA FUENTE BLASCO, Pedro
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:	Production method which comprises the steps: - Preparing the mass of the gummy candy by means of the mixture of sugar, glucose syrup, water and gelatin. In the case of sugar-free gummy candies, preparing the mass with polyols and/or polydextrose, water and gelatin and/or pectin, - Preparing a mixture of aromas, flavorings and other excipients which interfere with the organoleptic qualities of the gummy candy as well as with the pH, - Mixing both masses into one single mass called the "final mixture", - Diluting functional ingredients into a liquid medium, - Adding pH correctors to the previous dilution, - Incorporating the previous dilution in the mixture of the mass of gummy candy when the temperature of the latter is below 80 °C, - Depositing this mixture on trays with a starch base, - Drying the filled molds, - Demolding the gummy candy. Another object of the invention is a gummy candy which has functional ingredients that have healthy aspects for the human or animal body.