Multiple phase confectionery product with gel component and method

A candy and product technology, which is applied in the directions of polysaccharide/gum-containing food ingredients, food ingredients, food ingredients as humectants, etc., can solve problems such as inability to provide sensory properties, inability to provide taste, incompatibility of sour and acidic properties, etc.

Inactive Publication Date: 2009-05-06
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, glycerin-based confectionery gels do not provide pleasing organoleptic properties when used with certain flavor formulations
Glycerin-based gels, for example, do not provide the right mouthfeel in many cream-based situations
Likewise, the tart and acidic nature of acid-catalyzed gelling agents is incompatible with many fragrances

Method used

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  • Multiple phase confectionery product with gel component and method
  • Multiple phase confectionery product with gel component and method
  • Multiple phase confectionery product with gel component and method

Examples

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Embodiment Construction

[0034] The present disclosure relates to multiphase confectionery products comprising a confectionery base and a stabilized gel ingredient in contact with the confectionery base. The confectionery base can be any hard candy, soft candy, chewing gum or other confectionery base, material or compound that has a fluid phase or can take a flowable form. In other words, the confectionery base can be melted, syruped, or dissolved at temperatures above the ambient temperature at which it becomes flowable, as is well known in the art. Those skilled in the art will recognize that the moisture content (and thus viscosity) of the confectionery base can vary widely. The water content of the mobile phase of the confectionery base generally ranges from about 2% to about 20% by weight of the confectionery base. The flowable confectionery material can then be cooled or solidified at room temperature to form a solid confectionery matrix. Non-limiting examples of suitable flowable or confectio...

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PUM

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Abstract

The present disclosure is directed to a multiple phase confectionery article having a confectionery substrate and a stabilized gel component in contact with the confectionery substrate. The stabilized gel component includes a stabilizing agent that improves the gel matrix by increasing the water and flavor retention of the gel, raising the gel set point temperature, and increasing gel density. The stabilized gel component may be suitable for single phase or multiple phase gel-creme confectionery products.

Description

Background of the invention [0001] Confections containing gelatinous ingredients are already known. Such candies are generally glycerin based or prepared using acid catalyzed gelling agents. However, glycerin-based confectionery gels do not provide pleasing organoleptic properties when used with certain flavor formulations. For example, glycerin-based gels do not provide a suitable mouthfeel in many cream-based situations. Likewise, the tart and acidic nature of acid-catalyzed gelling agents is incompatible with many fragrances. For example, acid-catalyzed gelling agents degrade chocolate-based flavors. Therefore, a need exists for confectionery gels that are compatible with a wide range of flavors, in addition to glycerin-based and acid-catalyzed gels. In addition, there is a need for a multi-phase confectionery product having a gel component that can be used to form a cream-type gel component with rich creamy flavor, mouthfeel and texture. Summary of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23L1/052A23L1/054A23G3/42A23G4/20A23G4/10A23G3/54A23L29/206A23L29/269
CPCA23G4/20A23G3/545A23L1/054A23G3/54A23G3/42A23L1/0079A23G3/0068A23G3/50A23G4/18A23V2002/00A23G4/10A23G4/205A23L1/052A23L29/206A23L29/269A23P30/25A23V2200/242A23V2200/23A23V2250/50A23V2250/5054A23V2250/5086A23V2250/5072A23V2250/5036A23V2250/507A23V2250/5024A23V2250/5026
Inventor 阿尔伯特·哈姆博·加西亚
Owner WM WRIGLEY JR CO
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