Confectionery composition, method therefor, and associated confectionery articles
A technology of composition and confectionery, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problem of unsolved provision and so on
Inactive Publication Date: 2014-12-31
INTERCONTINENTAL GREAT BRANDS LLC
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Accordingly, these references do not address the problem of providing uncooked confectionery similar in taste, texture and feel to cooked confectionery
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment approach 1
[0141] Embodiment 1: A method of forming a confectionery composition comprising: blending polyglucitol having a degree of polymerization of at least 3 and about 5 to about 13 weight percent water, to form a confectionery composition; wherein the confectionery composition retains at least 90 percent added water; and wherein all weight percents are based on the weight of the confectionery composition, Unless another basis is specifically specified.
Embodiment approach 2
[0142] Embodiment 2: The method according to embodiment 1, wherein said polyglucitol has the structure where n is at least 1.
Embodiment approach 3
[0143] Embodiment 3: The method according to embodiment 1 or 2, wherein said step of forming a confectionery composition is carried out entirely at a temperature of less than or equal to 85°C.
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A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50 DEG C to about 85 DEG C to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy.
Description
Background technique [0001] Various confectionery compositions, including hard candies and chewy candies, are obtained by blending ingredients that include an excess of water, and then cooking the blend under conditions that remove a substantial portion of the added water. In that process, typically crystalline components are transformed into an amorphous "glassy" substance. Simply put, many candies are boiled candies. The boiling step is energy and time consuming. Therefore, there is a need for a confectionery process that reduces or eliminates boiling steps. [0002] Boiled chewy candies are typically made by dissolving crystalline ingredients such as sugar and polyols with non-crystalline ingredients such as corn syrup in water in water. The initial amount of water used to dissolve the crystalline and non-crystalline sweeteners can be as high as 30% or more by weight of the total chewy confectionery composition. After the solvent sweetener, the water is evaporated or bo...
Claims
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IPC IPC(8): A23G3/34A23G3/42A23G3/54A23G4/10A23L21/10
CPCA23G3/0002A23G3/34A23G3/42A23G3/54A23G4/10A23G3/38A23G4/06A23G4/20A23V2002/00
Inventor K·卡布西
Owner INTERCONTINENTAL GREAT BRANDS LLC