FORTIFIED JELLY CONFECTIONERY

The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporate...

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Bibliographische Detailangaben
1. Verfasser:	CHAMBERLIN, Natasha, Noel
Format:	Patent
Sprache:	eng ; fre
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 INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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:	The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporated at high levels by using two types of pectin; an emulsifying pectin and a gelling pectin, wherein the weight ratio of the hydrophobic active to emulsifying pectin ranges from about 5: 1 to about 35: 1. La présente invention concerne le domaine des gelées de confiserie enrichies en hautes concentrations d'agents actifs hydrophobes, tels que des esters de phytostérol, des acides gras oméga-3 (c'est-à-dire des combinaisons de DHA et d'EPA) et/ou l'acide linoléique conjugué (CLA). Les agents actifs hydrophobes pouvant être ingérés sont incorporés à une teneur élevée en utilisant deux types de pectine ; une pectine émulsifiante et une pectine gélifiante, le rapport de poids de l'agent actif hydrophobe à la pectine émulsifiante étant compris entre environ 5:1 et environ 35:1.