Compositions comprising long branch chain waxy starch and a second gelling agent

Abstract

The technology disclosed in this specification is directed to compositions, which may be edible compositions, or confectionary compositions. The compositions comprise a gelling component comprising a long branch chain waxy starch, and a second gelling agent in defined ratio and a defined moisture content. The compositions have differentiated texture compared to compositions comprising only a single gelling agent and to composition comprising gelling agent mixed with a common waxy corn starch.

Description

|0001] This specification discloses use of long branch chain waxy starches to create novel textures in compositions. In particular, the long branch chain waxy starches are used with another gelling agent to create unique textures. [0002) Starch is a polymer of glucose molecules that comes in two forms, amylose and amylopectin. Amylose and amylopectin are present in a starch plant part in different weight ratios, and some plants only produce amylopectin. Commonly, plants that only make amylopectin are called waxy plants, for example waxy com starch. Furthermore, the structure of amylopectin differs based on plant type. More generally, is a branched glucose polymer. It is both number of branch points, on average, and the length of the branch chains, on average that vary by plant ty pe.

[0003] The amount of amylose and the of the structure of the amylopectin affects the functionality of starch. For example, amylose containing starches, that are cooked into water to disperse the starch polymers form gels when the dispersion is cooled. In contrast dispersed amylopectin resists gelling on cooling. The texture of foods can further be altered by combining gelling agents with waxy starches that resist gel formation. This is commonly done with various food products and including confectionary food products like gummy candies.

[0004] This specification discloses an extended branch chain waxy starch that forms weak gels on cooling. Use of the extended branch chain waxy starch with other gelling agents can make compositions having a texture that is differentiated from common amylose containing starches or waxy starches, even when used with other gelling agents like gelatin or pectin.

[0005] The technology disclosed in this specification can be further understood with reference to the following figure, which is provided for illustrative purposes and is not intended to limit the full scope of the disclosed technology.

[0006] BRIEF DESCRIPTION OF THE FIGURES |0007] Figure 1 is a graph comparing the texture of gummy7 candies made with gelatin or mixture of gelatin and waxy starch or gelatin and long branch chain waxy com starch.

[0008] Figure 2 is a graph showing the change in firmness versus springiness in gummy candies comprising agar and increasing amounts of long branch chain waxy com starch. [0009( Figure 3 is a graph showing the change in firmness versus springiness in gummy candies comprising agar and increasing amounts of long bran chain waxy com starch. [001 Oj Long branch chain waxy starch as described in this specification is a waxy starch, meaning the starch is substantially free of amylose. The long branch chain waxy starch can be characterized as having on average longer amylopectin branch chains than a waxy starch from the same base plant ty pe. For example, a long branch chain waxy com starch will have, on average, longer branch chains than a w axy com starch. In any embodiment the amylopectin of a long branch chain waxy starch has a degree of polymerization on average from 1 to 3 glycosidic units longer than waxy starch from the same base plant. [0011| The branch chains of long branch chain waxy starch described in this specification may be elongated by any suitable means. In some embodiments the branch chains of long branch chain waxy starch may be elongated enzymatically. In other embodiments the branch chains of long branch chain waxy starch are elongated genetically for example by transforming a protoplast or plant part or by traditional plant breeding techniques including plant hybridization. [0012[ A long branch chain w axy com starch useful in the compositions described in this specification is from a hybrid com plant that producing com seed with endosperm that is homozygous recessive for the waxy trait (wx) and has two doses (of three) of the recessive amylose extender trait (ae). In this specification, such genoty pe is referred to as an “aewx geneotype,” which can be written as wxwxwxaeaeAE. Hybrid com plants having an aewx genotype are described, for example, in US Patent Application Serial Number 18 / 098,145, which is incorporated herein by reference in its entirety. Reference in this specification to an aewx com starch refers to starch obtained from com seed having an endosperm having the genotype wxwxwxaeaeAE

[0013] In any embodiment this specification describes a composition comprising: a) a gelling component comprising a long branch chain waxy starch and a second gelling agent in a ratio from 6:1 (long branch chain com starch to second gelling agent) to 1:6, or from 6:1 to 1:5 or to 1:4, orto 1:3, or from 1:2, or from 1:1, orfrom5:l to 1:5 or to 1:4, orto 1:3, or from 1:2, or from 1:1, or from 4:1 to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 3:1 to 1:3, or 1:2, or 1:1, or from 2:1 to 1:2 or 1:1; wherein preferably the ratio is from 3:1 to 1:3, or 1:2, or from 2:1 to 1:2; and b) a moisture content less than about 25% (wt.%) or from 1% to 25%, or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%. or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15% wherein the gelling component is in an amount from 1% to 25% (wt.% of the composition), or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%.

[0014] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch comprises amylopectin having on average a degree of polymerization 1 to 3 glycosidic units longer than waxy starch from the same base plant type. [0015| In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch is a waxy com starch.

[0016] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification.

[0017] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (‘‘DP’’) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

[0018] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%.

[0019] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch has a distribution of glycoside chains having an average DP from about 23 to about 26. or from about 23 to about 25.

[0020] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch is from a hybrid com plant having an aew x gencotype. [00211 In any embodiment this specification describes a composition comprising a long branch chain waxy starch and a second gelling agent wherein the second gelling agent is selected from the group consisting of gelatin, agar, konjac. |O022] In any embodiment this specification describes a composition comprising a long branch chain waxy starch wherein the long branch chain waxy starch is in an amount from 1 % to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%, or from 2% to 9%. or from 2% to 8%. or from 3% to 7%. [00231 In any embodiment this specification describes a composition comprising a long branch chain waxy starch and a second gelling agent wherein the second gelling agent is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from4%, orfrom5%to 20%, orto 15%, orfrom5%to 19%, or to 18%, or to 17%, orto 16%, or to 15%, or from 1% to 10%, or from 2% to 9%, or from 2% to 8%, or from 2% to 7%, from 2% to 6%.

[0024] In any embodiment this specification describes a composition having a springiness from about 50.0 to about 57.5 or from about 51.0 to about 57.5 or from about 52.0 to about 57.5, or from about 53.0 to about 57.5 or from about 53.5 to about 57.5. In any embodiment this specification describes a composition having a springiness from about 50.0 to about 56.5 or from about 51.0 to about 56.5 or from about 52.0 to about 56.5, or from about 53.0 to about 56.5 or from about 53.5 to about 56.5.

[0025] In any embodiment this specification describes a composition having a firmness to springiness ratio (firmness divided by springiness) from about 0.75 to 1.50 or from about 0.75 to about 1.25 or from about 0.75 to about 0.75 to about 1.10, or from about 0.75 to about 1.00, or from about 0.75 to about 0.90, or from about 0.75 to 0.90.

[0026] The springiness and firmness to springiness ratio described in this specification provide use and differentiated texture compared to compositions made using only gelatin or gelatin and common waxy starch. For example, gelatin and pectin are known to produce confectionery compositions that are susceptible to melting in warm ambient temperatures (e.g. temperatures around 25° C).

[0027] In any embodiment this specification describes a composition wherein the composition is a confectionary composition, wherein, optionally, the confectionary composition is selected from the group consisting of gummy candies, sweet fillings, fruit preps, jellies, jams, and chewy candies, caramels, fruit chews, and chocolates and mixtures thereof.

[0028] In any embodiment disclosed in this specification the composition may comprise additional suitable ingredients such as starches, proteins, fibers, sweeteners, flavorings, colorings, and mixtures thereof

[0029] In any embodiment described in this specification, a composition further comprises a second starch selected from the group consisting of a pea starch, com starch, high amylose com starch, standard waxy com starch, tapioca starch, waxy tapioca starch, rice starch, waxy rice starch, potato starch, waxy potato starch, wheat starch, and mixtures thereof. Additionally, second starches can be modified starches such as crosslinked starches (via phosphate or adipate), stabilized starches (hydroxypropl- or acetyl-), succinic acid modified or, octenyl succinic acid (“OSA”) modified starches, acid hydrolyzed starches, enzymatically hydrolyzed starches, oxidized starches, thermally treated starches, such as thermally inhibited, or annealed or heat-moisture treated starches, as well as granular or gelatinized versions of the forgoing starches, and mixtures of the foregoing starches. [0030| In any embodiment described in this specification, a composition further comprises a flour selected from the group consisting of rice flour, waxy rice flour, tapioca flour, waxy tapioca flour, pulse flours (e.g. pea flour, fava bean flour, chickpea flour, lentil flour), wheat flour, and mixtures thereof. The flours may be enriched to have higher than native protein concentration.

[0031] In any embodiment described in this specification, a composition further comprises a powdered protein composition, such as protein isolate, or protein concentrate can be used. The protein may be from a plant (for example, soy, pea, fava bean, lentil, chickpea, wheat, com, rice, and mixtures thereof) or animal source (for example whey or casein).

[0032] In any embodiment described in this specification, a composition further comprises a sweetener such as a stevia glycoside, a rebaudioside, sucrose, com syrup (including high fructose com syrup), glucose, allulose, fructose, isomaltooligosaccharides, mogrosides, sweet proteins such as brazzine, and mixtures thereof.

[0033] Composition described in this specification may also comprise other common ingredients such as texturizes, leavening agents, and seasonings. Illustrative other ingredients include starch derivatives such as dextrin and maltodextrin. Other common ingredients are gums, such as xanthum gum, guar gum, locust bean gum, gellan gum. Other common ingredients include modified celluloses, which can act as hydrocolloids, such as carboxymethylcellulose (CMC) or hydropropylmethylcellulose (HPMC). |0034] In another aspect this specification discloses methods of making a composition as described in the foregoing paragraph. In any embodiment a method of making a composition comprises the gelling component with an aqueous solution to form a mixture and allowing the mixture to set until it has the moisture content. In any embodiment of the foregoing method the long branch chain waxy starch or long branch chain waxy com starch is pregelatinized before mixing with the solution. In this sense pregelatinized before mixing with the solution means alternately that the long branch chain waxy starch is provided as a pregelatinized starch, or the long branch chain waxy starch is provided as a non-gelatinized starch and the long branch chain waxy starch is gelatinized before mixing with the solution.

[0035] In any embodiment this specification describes a method for making a composition as described in this specification where within a gelling component the gelatin is dissolved in at least part of the aqueous solution and long branch waxy starch is dissolved in at least part of the aqueous solution, the method further comprising mixing the gelling component with the second ingredient.

[0036] In any embodiment this specification describes a method for making a composition as described in this specification wherein a gelling component is mixed with a second ingredient that is a syrup mixture having a concentration from 80° to 90° Brix or from 81° to 90° Brix or from 82° to 90° Brix or from 83° to 90° Brix or from 84° to 90° Brix.

[0037] In any embodiment the syrup mixture is a mixture of at least one sweetener and an aqueous solution. In at least some embodiments the sweetener is selected from the group consisting of a stevia glycoside, a rebaudioside, sucrose, com syrup (including high fructose com syrup), glucose, allulose, fructose, isomaltooligosaccharides, mogrosides, sweet proteins such as brazzine. and mixtures thereof. |0038] This specification refers to firmness and springiness. These quantized characteristics are measured using a TXPlus texture analyzer as described in the Examples. Generally, a texture analyzer works by advancing a probe into a test sample at a selected speed over a selected distance and then retracts the probe. The texture analyzer records the force necessary to advance the probe and to retract the probe. These measurements can be represented as a curve, plotting force versus time or versus distance. During a test cycle the generated curve can be divided into two parts demarcated by when the probe switches from advancing (“curve 1 ”) to retracting (“curve 2”). |0039] Within this specification, "firmness” is the maximum force measured as the probe is advance. Firmness is reported in grams (g) (measuring force). (0040] Within this specification, “springiness” is the ratio of the area under the curve 2 to the area under curve 1.

[0041] Use of “about” to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

[0042] Recitation of the indefinite article “a” or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0043] While certain embodiments have been illustrated and described, a person with ordinary skill in the art, after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology7. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0044] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology7. Many modifications and variations of this present technology7 can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology7 is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary' only with the breadth, scope and spirit of the present technology’ indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential. [00451 The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms "comprising." “including,’' “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology-. The phrase “consisting of’ excludes any element not specified. [0046| In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby-described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology7 with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein. [0047| As will be understood by one skilled in the art, for any and all purposes, particularly in tenns of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a low er third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to.” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0048] The technology disclosed in this specification can be better understood with reference the following aspects that are provided for illustrative purposes and are not intended to limit the full scope of the technology.

[0049] 1. A composition comprising: a) a gelling component comprising a long branch chain waxy starch, and a second gelling agent in a ratio from 6:1 (long branch chain com starch to second gelling agent) to 1:6, or from 6:1 to 1:5 or to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 5:1 to 1:5 or to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 4:1 to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 3:1 to 1:3, or 1:2, or 1:1, or from 2:1 to 1:2 or 1:1; wherein preferably the ratio is from 3:1 to 1:3, or 1:2, or from 2:1 to 1:2; and b) a moisture content less than about 25% (wt.%) or from 1% to 25%, or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15% wherein the gelling component is in an amount from 1% to 25% (wt.% of the composition), or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%. or to 15%.

[0050] 2. The composition of claim 1 wherein the long branch chain waxy starch comprises amylopectin having on average a degree of polymerization 1 to 3 glycosidic units longer than w axy starch from the same base plant type.

[0051] 3. The composition of claim 1 or 2 wherein the long branch chain waxy starch is a waxy com starch.

[0052] 4. The composition of any one of claims 1 to 3 wherein the long branch chain waxy starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification. |0053] 5. The composition of any one of claims 1 to 4 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (‘‘DP”) betw een 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

[0054] 6. The compositions of any one of claims 1 to 5 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%. |0055] 7. The composition of any one of claims 1 to 6 wherein the long branch chain waxy starch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

[0056] 8. The composition of any one of claims 1 to 7 wherein the long branch chain waxy starch is from a hybrid com plant having an acwx geneotype.

[0057] 9. The composition of any one of claims 1 to 8 wherein the second gelling agent is selected from the group consisting of gelatin, agar, konjac.

[0058] 10. The composition of any one of claims 1 to 9 wherein the long branch chain waxy starch is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%. or from 5% to 20%. or to 15%. or from 5% to 19%. or to 18%. or to 17%, or to 16%, or to 15%, or from 1% to 10%, or from 2% to 9%, or from 2% to 8%, or from 3% to 7%.

[0059] 11. The composition of any one of claims 1 to 10 wherein the second gelling agent is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%. or to 17%, or to 16%. or to 15%, or from 1% to 10%, or from 2% to 9%. or from 2% to 8%. or from 2% to 7%, from 2% to 6%.

[0060] 12. The composition of any one of claims 1 to 11 having a spnnginess from about 50.0 to about 57.5 or from about 51.0 to about 57.5 or from about 52.0 to about 57.5, or from about 53.0 to about 57.5 or from about 53.5 to about 57.5. In any embodiment this specification describe a composition having a springiness from about 50.0 to about 56.5 or from about 51.0 to about 56.5 or from about 52.0 to about 56.5, or from about 53.0 to about 56.5 or from about 53.5 to about 56.5.

[0061] 13. The composition of any one of claims 1 to 12 having a firmness to springiness ratio (firmness divided by springiness) from about 0.75 to 1.50 or from about 0.75 to about 1.25 or from about 0.75 to about 0.75 to about 1.10, or from about 0.75 to about 1.00, or from about 0.75 to about 0.90. or from about 0.75 to 0.90. [0062| 14. The composition of any one of claims 1 to 13 wherein the composition is a confectionary’ composition, wherein, optionally, the confectionary composition is selected from the group consisting of gummy candies, sweet fillings, fruit preps, jellies, jams, and chewy candies, caramels, fruit chew s, and chocolates and mixtures thereof. [0063} 15. A method of making an edible composition as described in any one of claims 1 to 14 comprising: a) mixing the gelling component with an aqueous solution to form a mixture and allowing the mixture to set until it has the moisture content; optionally wherein the long branch chain waxy starch in the gelling component is a pregelatinized starch. [0064j 16. The method of claim 15 further comprising pregelatinizing the long branch chain waxy starch before mixing with the aqueous solution. [0065| 17. The method of claim 15 or 16 where within the gelling component the gelatin is dissolved in at least part of the aqueous solution and long branch waxy starch is dissolved in at least part of the aqueous solution, the method further comprising mixing the gelling component with the second ingredient. [0066[ 18. The method of claim 17 wherein the second ingredient is a syrup mixture having a concentration from 80° to 90° Brix or from 81° to 90° Brix or from 82° to 90° Brix or from 83° to 90° Brix or from 84° to 90° Brix. [0067| 19. The method of any one of claims 14 to 18 wherein the long branch chain waxy starch is provided as a pregelatinized starch.

[0068] 20. A composition comprising: 10069]               a) a gelling component comprising an aew x starch, and a second gelling agent in a ratio from 6:1 (long branch chain com starch to second gelling agent) to 1:6, or from 6:1 to 1:5 or to 1:4, or to 1:3, or from 1:2, orfrom 1:1, orfrom5:l to 1:5 or to 1:4, orto 1:3, or from 1:2, orfrom 1:1, orfrom4:l to 1:4, orto 1:3, orfrom 1:2, orfrom 1:1, orfrom3:l to 1:3, or 1:2, or 1:1, or from 2:1 to 1:2 or 1:1; wherein preferably the ratio is from 3:1 to 1:3, or 1:2, or from 2:1 to 1:2; and

[0070] b) a moisture content less than about 25% (wt%) or from 1% to 25%, or from 1% to 20%, or from 1% or from 2% or from 3%. or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15% [00711 wherein the gelling component is in an amount from 1% to 25% (wt.% of the composition), or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%. |0072] 21.         The composition of claim 20 wherein the long branch chain waxy starch comprises amylopectin having on average a degree of polymerization 1 to 3 glycosidic units longer than waxy starch from the same base plant ty pe.

[0073] 22.         The composition of claim 20 or 21 wherein the long branch chain waxy starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification.

[0074] 23.         The composition of any one of claims 20 to 22 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

[0075] 24.         The composition of any one of claims 20 to 23 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%.

[0076] 25.         The composition of any one of claims 20 to 24 wherein the long branch chain waxy starch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

[0077] 26.         The composition of any one of claims 20 to 25 wherein the second gelling agent is selected from the group consisting of gelatin, agar, konjac and pectin.

[0078] 27.         The composition of any one of claims 20 to 26 wherein the long branch chain waxy starch is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%. or from 2% to 9%. or from 2% to 8%, or from 3% to 7%.

[0079] 28.         The composition of any one of claims 20 to 27 wherein the second gelling agent is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2%orfrom3%, orfrom4%, or from 5% to 20%, or to 15%, orfrom5%to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%, or from 2% to 9%, or from 2% to 8%, or from 2% to 7%, from 2% to 6%.

[0080] 29.         The composition of any one of claims 20 to 28 having a springiness from about 50.0 to about 57.5 or from about 51.0 to about 57.5 or from about 52.0 to about 57.5, or from about 53.0 to about 57.5 or from about 53.5 to about 57.5. In any embodiment this specification describe a composition having a springiness from about 50.0 to about 56.5 or from about 51.0 to about 56.5 or from about 52.0 to about 56.5, or from about 53.0 to about 56.5 or from about 53.5 to about 56.5. [0081[ 30.         The composition of any one of claims 20 to 29 having a firmness to springiness ratio (firmness divided by springiness) from about 0.75 to 1.50 or from about 0.75 to about 1.25 or from about 0.75 to about 0.75 to about 1.10, or from about 0.75 to about 1.00, or from about 0.75 to about 0.90, or from about 0.75 to 0.90.

[0082] 31.         The composition of any one of claims 20 to 30 wherein the composition is a confectionary' composition, wherein, optionally, the confectionary' composition is selected from the group consisting of gummy candies, sweet fillings, fruit preps, jellies, jams, and chewy candies, caramels, fruit chews, and chocolates and mixtures thereof. [00831 32.         A method of making an edible composition as described in any one of claims 20 to 31 comprising: a) mixing the gelling component with an aqueous solution to form a mixture and allowing the mixture to set until it has the moisture content; optionally wherein the long branch chain yvaxy starch in the gelling component is a pregelatinized starch.

[0084] 33.         The method of claim 32 further comprising pregelatinizing the long branch chain waxy starch before mixing with the aqueous solution.

[0085] 34.         The method of claim 32 or 33 yvhere within the gelling component the gelatin is dissolved in at least part of the aqueous solution and long branch waxy starch is dissolved in at least part of the aqueous solution, the method further comprising mixing the gelling component with the second ingredient.

[0086] 35.         The method of claim 34 wherein the second ingredient is a syrup mixture having a concentration from 80° to 90° Brix or from 81° to 90° Brix or from 82° to 90° Brix or from 83° to 90° Brix or from 84° to 90° Brix.

[0087] 36.         The method of any one of claims 32 to 35 yvherein the long branch chain waxy starch is provided as a pregelatinized starch. [0088| The technology disclose in this specification can be better understood with reference following examples that are provided for illustrative purposes and are not intended to limit the full scope of the technology. EXAMPLE 1 - CORN STARCH CHARACTERISTICS

[0089] Average branch chain length of starch samples was calculated from the molecular number average using ion exchange chromatography as the method of branch chain length separation. [0090} “Debranching method:” The following starch debranching method was used to calculated degree of polymerization of starch branch chains. Starch samples were added to a mixture containing 90% DMSO and 10% water. The mixture was heated in a boiling water bath under moderate stirring. The samples were then removed from the heat and continued to mix at room temperature overnight. Reagent alcohol was added to each sample to precipitate starch. The starch was then collected via centrifugation. The pellets from each starch sample were diluted in water and cooked in a boiling water bath to ensure full dispersion of the starch. Isoamylase was added to each sample for debranching under the specified pH and temperature conditions for the enzyme. Debranched enzy me samples were then filtered and loaded into the DIONEX ICS-3000 system for analysis. [0091| A gradient elution profile consisting of sodium hydroxide and sodium nitrate was used for chain length separation. A degree of polymerization (“DP”) 1-7 solution was used as a peak retention time standard. Samples were integrated for peak area using Chromeleon software. Average branch chain length of starch samples was calculated from the molecular number average. Triplicate samples and duplicate injections for each sample were averaged. Results are reported in Table 1. Table 1 Branch Chain Distribution of Various Starch Sample Percent distribution Average DP 6-12 13-24 25-36 >37 Waxy com starch 19.5 ± 0.3 49.3 ± 1.3 18.4 ± 0.3 12.8 ± 1.0 22.2 ± 0.3 unmodified aewx com starch Sample 1 16.5 ± 0.6 47.4 ± 0.6 19.6 ± 0.3 16.6 ± 1.0 24.1 ± 0.3 unmodified aewx com starch Sample 2 16.8 ± 0.8 46.3 ± 2.4 19.3 ± 0.4 17.6 ± 2.4 24.4 ± 1.0 unmodified aewx com starch Sample 3 15.8 ± 1.0 46.2 ± 1.8 20.0 ± 0.5 18.0 ± 2.2 24.7 ± 1.0 I0092] The average DP of unmodified aewx com starch samples is approximately two glucose units longer than waxy com starch. Average DP and chain length distribution is very7 similar for all batches. Gelatinization temperature was identified using differential scanning calorimetry (DSC) and was obtained as follows, starch slurry was made and heated so that the starch was gelatinized. A 3:1 ratio of water:starch was added to stainless steel pans. The pans were sealed and added to a Perkin Elmer DSC programed to fully gelatinize the starch. Gelatinization peaks were integrated using ThemoCline DSC software which calculated onset, peak, and end gelatinization temperature, as well as enthalpy change.

[0093] Results are reported in Table 2. The unmodified aew x com starch had a higher onset, peak, and end gelatinization temperature than waxy com starch. The unmodified aewx com starch had onset gelatinization about 2° C higher than waxy com starch. Without being bound by theory, the longer branch chain length of unmodified aewx com starch (in comparison to waxy com starch) likely contributes to the higher observed gelatinization temperature. All unmodified aewx com starches isolated have similar onset, peak, and end gelatinization temperatures. Table 2 Gelatinization Profile of Starch Sample Onset (°C) Peak (°C) End (°C) AH (J / g) Waxy com starch 65.1 ± 0.3 71.9 ± 0.2 78.7 ± 0.5 17.8 ± 0.3 unmodified aewx com starch Sample 1 67.0 ± 0.7 74.3 ± 0.5 82.7 ± 0.5 17.4 ± 0.4 unmodified aewx com starch Sample 2 66.4 ± 0.2 73.4 ± 0.0 82.5 ± 0.1 16.7 ± 0.2 unmodified aewx com starch Sample 3 67.2 ± 0.2 74.1 ± 0.2 81.0 ± 0.1 17.0 ± 1.3 [0094} Retrogradation stability was tested by storing the sealed pans from gelatinization measurement in the refrigerator for one week at 4° C to induce retrogradation. The pans were then added to the DSC which ran the gelatinization program a second time to measure the enthalpy required to break the bonds formed during retrogradation. The average enthalpy measurement of the second scan was divided by the average enthalpy measurement from the first scan (obtained during granule gelatinization) to compare retrogradation percentage or stability between samples. [0095} Results from retrogradation stability testing are reported in Table 3. The unmodified aewx com starch had a lower retrogradation stability' than waxy com starches. Table 3 Retrogradation Stability of Waxy Com Starch Sample Retrogradation (%) Waxy corn starch 42.9 ± 1.0 unmodified aewx corn starch Sample 1 44.2 ± 1.2 unmodified aewx corn starch Sample 2 47.9 ± 0.8 unmodified aewx corn starch Sample 3 48.1 ± 0.4 [0096| Unmodified aew x com starch has more retrogradation than waxy com starch. This shows that unmodified aew x com starch tends to form firmer compositions over time, which is a trait that can be used to provide differentiated texture compared to starches from other sources. EXAMPLE 2 - TEXTURE OF PARTIAL GELATIN REPLACEMENT WITH LONG BRANCH CHAIN CORN STARCH IN GUMMY CANDIES [0097| Gummy candies were made using various amounts of gelatin, long branch chain waxy com starch (which is an aewx com starch), and waxy com starch. Formulation of the gummy candies is said in Table 4. As seen in Table 4, Sample 1 is a full gelatin sample (100% gelatin) and Samples 2 and 3 had 50% (wt.%) gelatin replacement with a type of waxy com starch. Sample 2 used long branch chain waxy com starch, which was from a hybrid com plant having an aewx genotype. Sample 3 used common waxy com starch. Table 4 Formulation for Gummy Candies Ingredient Sample 1 (wt.%) Sample 2 (wt.%) Sample 3 (wt.%) Com syrup (42 Dextrose Equivalent) 40.00 40.00 40.00 Sucrose 35.00 35.00 35.00 Water 5.50 9.25 9.25 Long branch waxy chain com starch 0 6.00 0 Waxy com starch 0 0 6.00 Gelatin powder (beef, 275 bloom) 6.50 3.25 3.25 Red food coloring 0.15 0.15 0.15 Strawberry flavor 0.40 0.40 0.40 Citric acid (50% (wt.%) solution) 1.50 1.50 1.50 [00981 Using the formula of Table 4, gummy candies were made as follows. For gummy candies using gelatin, water was split in two parts. One part was used to hydrate, melt, and dissolve the gelatin. The remainder was used to form a slurry with the sucrose and com syrup. Gelatin was hydrated in room temperature water (about 21° C) for about 10 minutes (until gelatin swelled). Gelatin and water mixture was heated (160° to 170° F (about 71° to about 77°) to melt gelatin ('‘gelatin solution”). [00991 The water, sucrose, and com syrup were combined and mixed until homogeneous then heated while stirring to 230° F (from about 110 to 115° C) to concentrate to form a syrup mixture having a concentration of about 85° to 87° brix (checked with a refractometer). This syrup mixture was cooled to slightly below 200° F (about 90° to 93° C). Citric acid, color, flavor, and gelatin solution were then added to the syrup mixture and mixed until homogeneous. The combined mixture was then deposited into molds and allowed to set at ambient temperature (about 21° C) for 24 to 36 hours until final solids are reached 82° to 83° brix (checked with refractometer) after which candies were removed from molds. [0.1001 For Samples 2 and 3, made with common waxy com starch or long branch chain waxy com starch, the process is the same as described in the prior paragraph except that a third portion of the w ater was reserved. The common w axy com starch and long branch chain com starch were pregelatinized in separate slurries using enough water to pregelatinize the starch forming a pregelatinized starch slurry. Pregelatinized starch slurry was added to the syrup mixture described above in the same step as the citric acid, color, flavor, and gelatin solution. Starch was pregelatinized as follows. Starch was cooked in water using a Thermomix TM6. Starch was heated to 36° C and stirred at speed 4 (about 1100 rpm) in excess water for 30 minutes (to ensure starch was fully gelatinized). [0101 j Gummy candies were also analyzed using a TXPlus texture analyzer for firmness and springiness. Testing used a XTplus texture analyzer using a TA-30A probe with a plate larger than the sample diameter affixed over a standard platform TA-90. Candy sample directly placed on the platform at ambient room temperatures. Output collected based on 20% strain, at which point firmness is measured. A second repetition to 20% strain was run to measure springiness as a measure of % = firmness of second depression / firmness of first depression. [0102| Table 5 reports the firmness and springiness Samples 1,2, and 3. Table 5. Firmness and Springiness of Gummy Candies Firmness Springiness Sample 1 120.4 (g) 60.8 Sample 2 46.4 (g) 53.0 Sample 3 31.0(g) 64.5 [01031 The results of Table 5 are also plotted on the graph that is Figure 1, which plots firmness values on the vertical axis and springiness on the horizontal axis. Notably, Sample 2 (long branch chain com starch) and Sample 3 (waxy com starch) exhibit similar drop in firmness compared to Sample 1 (full gelatin). Samples 2 has significantly lower springiness than that Samples 1 and 3. Quantitatively Samples 2 had 14% decrease in springiness, but a 62% reduction in firmness compared to Sample 1. Sample 3, in contrast had a 74% decrease in firmness but a 6% increase in springiness. [0104| Employee taste testers verbally described Sample 2 as being a comparatively softer gummy than Sample 1 with a cohesive stretchy, chewy texture. Sample 3, w hile also softer that Sample 1, was said to have a gel texture that broke when cut with the teeth during chewing. EXAMPLE 3: TEXTURE OF GUMMIES WITH AGAR AND NOVATION INDULGE 2940

[0105] In this Example gummy candies w ere produced with a fixed amount of agar and various amounts of long branch chain waxy com starch, which is an aew x com starch. Formulations are described in Table 6 the long branch chain waxy com starch. Samples 2, 3, and 4 have varying levels of long branch chain waxy com starch, ranging from 0.5% to 1.5%. Table 6 Formulation Long Branch Chain Waxy Com Starch and Agar Ingredients Sample 1 Sample 2 Sample 3 Sample 4 Water 22.25% 22.25% 22.25% 22.25% Long branch chain waxy com starch 0% 0.5% 1% 1.5% Agar 1.4% 1.4% 1.4% 1.4% Sodium Citrate 0.75% 0.75% 0.75% 0.75% Sugar 29.1% 28.6% 28.1% 27.6% Glucose Syrup (DE 42) 45% 45% 45% 45% FD&C Red 40 1% Aqueous Solution 0.1% 0.1% 0.1% 0.1% Flavor 0.4% 0.4% 0.4% 0.4% Citric Acid 50% Aqueous Solution 1% 1% 1% 1% |01D6] Gummies using the formula of Table 6 were made as follows. A dry blend of starch, agar, sodium citrate was made and mixed in a bowl with a portion of the sugar (around 50% of sugar). Separately water was added to a saucepan. Dry blend was mixed with water and stirred well. While mixing, mixture was heated to temperature of at least 190°F (about 87 °C). Glucose and remaining sugar was added to saucepan, heating was continued until a final Brix of 78-80°Bx is reached (using refractometer). Mixture was removed from heat and allowed to cool to 212 °F (about 100 °C) or below before adding flavor and color. When mixture was at a temperature about 180 °F (about 82 °C) or citric acid was solution, and the solution was mixed well. Mixture was deposited into silicone mold trays (1cm x 2cm x 2cm) to set. Set gummies were placed in a single layer on a lubricated tray and were placed in warm chamber set to 40 °C to dry until a water activity of 0.65 is achieved. Gummies were polished with a thin coating of anti-sticking agent and transfer to plastic bags for storage. [0107| Gummies candies were analyzed for firmness and springiness using texture analyzer. Testing used a XTplus texture analyzer using a TA-30A probe with a plate larger than the sample diameter affixed over a standard platform TA-90. Candy sample directly placed on the platform at ambient room temperatures. Output collected based on 20% strain, at which point firmness is measured. A second repetition to 20% strain was run to measure springiness as a measure of % = firmness of second depression / firmness of first depression. Results are reported in Table 7. Table 7 Firmness and Springiness of Gummy Candies (w / long branch chain waxy com starch and agar) Firmness (g) Springiness (%) Sample 1 1269.5 51.8 Sample 2 1254.9 52.6 Sample 3 1142.8 52.4 Sample 4 812.6 52.9 [0l08f As shown, the addition of long branch chain com starch is correlated to reduced firmness while maintaining the spnnginess expected of a gummy candy. Sample 1 had a firm texture with a brittle bite, samples 2, 3, and 4 exhibited more chewiness. This is also seen in Figure 2, which plots firmness (vertical axis) versus springiness (horizontal axis). EXAMPLE 4: GUMMIES WITH PECTIN AND NOVATION INDULGE 2940

[0109] In this example, gummy candies were made using long branch chain waxy com starch, which is an aewx com starch as a co-texturizer with pectin. The formulas are reported in Table 8. Table 8 Formulation Gummy Candies Long Branch Chain Waxy Com Starch and Pectin Ingredients Sample 1 Sample 2 Sample 3 Sample 4 Water 23.36% 23.36% 23.36% 23.36% Long branch chain waxy com starch 0% 0.5% 1% 1.5% Pectin HM 1.72% 1.72% 1.72% 1.72% Sodium Citrate 0.56% 0.56% 0.56% 0.56% Sugar 28% 27.50% 27% 26.50% Glucose Syrup (DE 42) 44.06% 44.06% 44.06% 44.06% FD&C Red 40 1% Aqueous Solution 0.1% 0.1% 0.1% 0.1% Flavor 0.4% 0.4% 0.4% 0.4% Citnc Acid 50% Aqueous Solution 1.8% 1.8% 1.8% 1.8%

[0110] Gummies using the formula of Table 6 were made as follows. A dry blend of starch, agar, sodium citrate was made and mixed in a bowl with a portion of the sugar (around 50% of sugar). Separately water was added to a saucepan. Dry blend was mixed with water and stirred well. While mixing, mixture was heated to temperature of at least 190°F (about 87 °C). Glucose and remaining sugar was added to saucepan, heating was continued until a final Brix of 78-80°Bx is reached (using refractometer). Mixture was removed from heat and allowed to cool to 212 °F (about 100 °C) or below before adding flavor and color. When mixture was at a temperature about 180 °F (about 82 °C) or citric acid was solution, and the solution was mixed well. Mixture was deposited into silicone mold trays (1cm x 2cm x 2cm) to set. Set gummies were placed in a single layer on a lubricated tray and were placed in warm chamber set to 40 °C to dry until a water activity of 0.65 is achieved. Gummies were polished with a thin coating of anti-sticking agent and transfer to plastic bags for storage. |0111] Gummies candies were analyzed for firmness and springiness using texture analyzer. Testing used a XTplus texture analyzer using a TA-30A probe with a plate larger than the sample diameter affixed over a standard platform TA-90. Candy sample directly placed on the platform at ambient room temperatures. Output collected based on 20% strain, at which point firmness is measured. A second repetition to 20% strain was run to measure springiness as a measure of % = firmness of second depression / firmness of first depression. Results are reported in Table 9. Table 9 Firmness and Springiness of Gummy Candies (w / long branch chain waxy com starch and pectin) Firmness (g) Springiness (%) Sample 1 338.3 50.3 Sample 2 323.8 50.4 Sample 3 264.7 51.4 Sample 4 135.4 49.8 |0112] Addition of long branch chain com starch is correlated to reduced firmness, while having negligible impact on springiness values. Samples 2, 3, and 4 exhibited a stretchier texture than sample 1, which exhibited a short bite. The results are also shown in Figure 3, which plots the firmness (vertical axis) versus the springiness (horizontal axis).

Claims

1. A composition comprising:a) a gelling component comprising a long branch chain waxy starch, and a second gelling agent in a ratio from 6:1 (long branch chain com starch to second gelling agent) to 1:6, or from 6:1 to 1:5 or to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 5:1 to 1:5 or to 1:4, orto 1:3, or from 1:2, or from 1:1, or from 4:1 to 1:4, orto 1:3, or from 1:2, or from 1:1, or from 3:1 to 1:3, or 1:2, or 1:

1. or from 2:1 to 1:2 or 1:1; wherein preferably the ratio is from 3:1 to 1:3, or 1:

2. or from 2:1 to 1:2: andb) a moisture content less than about 25% (wt.%) or from 1% to 25%, or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5%to 19%, orto 18%, orto 17%, orto 16%, orto 15%wherein the gelling component is in an amount from 1% to 25% (wt.% of the composition), or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%.

2. The composition of claim 1 wherein the long branch chain waxy starch comprises amylopectin having on average a degree of polymerization 1 to 3 glycosidic units longer than waxy starch from the same base plant type.

3. The composition of claim 1 or 2 wherein the long branch chain waxy starch is a waxy com starch.

4. The composition of any one of claims 1 to 3 wherein the long branch chain waxy starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification.

5. The composition of any one of claims 1 to 4 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

6. The compositions of any one of claims 1 to 5 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%.

7. The composition of any one of claims 1 to 6 wherein the long branch chain waxystarch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

8. The composition of any one of claims 1 to 7 wherein the long branch chain waxy starch is from a hybrid com plant having an aewx geneotype.

9. The composition of any one of claims 1 to 8 wherein the second gelling agent is selected from the group consisting of gelatin, agar, konjac and pectin.

10. The composition of any one of claims 1 to 9 wherein the long branch chain waxy starch is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%. or from 2% to 9%. or from 2% to 8%, or from 3% to 7%.

11. The composition of any one of claims 1 to 10 wherein the second gelling agent is inan amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%, or from 2% to 9%, or from 2% to 8%, or from 2% to 7%, from 2% to 6%.

12. The composition of any one of claims 1 to 11 having a springiness from about 50.0 to about 57.5 or from about 51.0 to about 57.5 or from about 52.0 to about 57.5, or from about 53.0 to about 57.5 or from about 53.5 to about 57.

5. In any embodiment this specification describe a composition having a springiness from about 50.0 to about 56.5 or from about 51.0 to about 56.5 or from about 52.0 to about 56.5, or from about 53.0 to about 56.5 or from about 53.5 to about 56.5.

13. The composition of any one of claims 1 to 12 having a firmness to springiness ratio (firmness divided by springiness) from about 0.75 to 1.50 or from about 0.75 to about 1.25 or from about 0.75 to about 0.75 to about 1.10, or from about 0.75 to about 1.00, or from about 0.75 to about 0.90, or from about 0.75 to 0.90.

14. The composition of any one of claims 1 to 13 wherein the composition is a confectionary composition, wherein, optionally, the confectionary composition is selected from the group consisting of gummy candies, sweet fillings, fruit preps, jellies, jams, and chewy candies, caramels, fruit chews, and chocolates and mixtures thereof.15 A method of making an edible composition as described in any one of claims 1 to 14 comprising: a) mixing the gelling component with an aqueous solution to form a mixture and allowing the mixture to set until it has the moisture content; optionally wherein the long branch chain waxy starch in the gelling component is a pregelatinized starch.

16. The method of claim 15 further comprising pregelatinizing the long branch chain waxy starch before mixing with the aqueous solution.

17. The method of claim 15 or 16 where within the gelling component the gelatin is dissolved in at least part of the aqueous solution and long branch waxy starch is dissolved in at least part of the aqueous solution, the method further comprising mixing the gelling component with the second ingredient.

18. The method of claim 17 wherein the second ingredient is a syrup mixture having a concentration from 80° to 90° Brix or from 81° to 90° Brix or from 82° to 90° Brix or from 83° to 90° Brix or from 84° to 90° Brix.

19. The method of any one of claims 14 to 18 wherein the long branch chain waxy starch is provided as a pregelatinized starch.

20. A composition comprising:a) a gelling component comprising an aewx starch, and a second gelling agent in a ratio from 6:1 (long branch chain com starch to second gelling agent) to 1:6, or from 6:1 to 1:5 or to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 5:1 to 1:5 or to 1:4, or to 1:3, or from 1:2, or from 1:1, or from 4:1 to 1:4, or to 1:3, or from 1:

2. or from 1:1, or from 3:1 to 1:3, or 1:2, or 1:1, or from 2:1 to 1:2 or 1:1; wherein preferably the ratio is from 3:1 to 1:3, or 1:2, or from 2:1 to 1:2; andb) a moisture content less than about 25% (wt.%) or from 1% to 25%, or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%wherein the gelling component is in an amount from 1% to 25% (wt.% of the composition), or from 1% to 20%, or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%. or to 18%, or to 17%, or to 16%. or to 15%.

21. The composition of claim 20 wherein the long branch chain waxy starch comprisesamylopectin having on average a degree of polymerization 1 to 3 glycosidic units longer than waxy starch from the same base plant type.

22. The composition of claim 20 or 21 wherein the long branch chain waxy starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification.

23. The composition of any one of claims 20 to 22 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

24. The composition of any one of claims 20 to 23 wherein the long branch chain waxy starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%.

25. The composition of any one of claims 20 to 24 wherein the long branch chain waxy starch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

26. The composition of any one of claims 20 to 25 wherein the second gelling agent is selected from the group consisting of gelatin, agar, konjac and pectin.

27. The composition of any one of claims 20 to 26 wherein the long branch chain waxy starch is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%, or from 2% to 9%, or from 2% to 8%, or from 3% to 7%.

28. The composition of any one of claims 20 to 27 wherein the second gelling agent is in an amount from 1% to 20% (wt.% of the composition), or from 1% or from 2% or from 3%, or from 4%, or from 5% to 20%, or to 15%, or from 5% to 19%, or to 18%, or to 17%, or to 16%, or to 15%, or from 1% to 10%, or from 2% to 9%, or from 2% to 8%, or from 2% to 7%, from 2% to 6%.

29. The composition of any one of claims 20 to 28 having a springiness from about 50.0 to about 57.5 or from about 51.0 to about 57.5 or from about 52.0 to about 57.5, or fromabout 53.0 to about 57.5 or from about 53.5 to about 57.

5. In any embodiment this specification describe a composition having a springiness from about 50.0 to about 56.5 or from about 51.0 to about 56.5 or from about 52.0 to about 56.5, or from about 53.0 to about 56.5 or from about 53.5 to about 56.5.

30. The composition of any one of claims 20 to 29 having a firmness to springiness ratio (firmness divided by springiness) from about 0.75 to 1.50 or from about 0.75 to about 1.25 or from about 0.75 to about 0.75 to about 1.10, or from about 0.75 to about 1.00, or from about 0.75 to about 0.90, or from about 0.75 to 0.90.

31. The composition of any one of claims 20 to 30 wherein the composition is a confectionary composition, wherein, optionally, the confectionary composition is selected from the group consisting of gummy candies, sweet fillings, fruit preps, jellies, jams, and chewy candies, caramels, fruit chews, and chocolates and mixtures thereof.

32. A method of making an edible composition as described in any one of claims 20 to 31 comprising: a) mixing the gelling component with an aqueous solution to form a mixture and allowing the mixture to set until it has the moisture content; optionally wherein the long branch chain waxy starch in the gelling component is a pregelatinized starch.

33. The method of claim 32 further comprising pregelatinizing the long branch chain waxy starch before mixing with the aqueous solution.

34. The method of claim 32 or 33 where within the gelling component the gelatin is dissolved in at least part of the aqueous solution and long branch waxy starch is dissolved in at least part of the aqueous solution, the method further comprising mixing the gelling component with the second ingredient.

35. The method of claim 34 wherein the second ingredient is a syrup mixture having a concentration from 80° to 90° Brix or from 81° to 90° Brix or from 82° to 90° Brix or from 83° to 90° Brix or from 84° to 90° Brix.

36. The method of any one of claims 32 to 35 wherein the long branch chain waxy starch is provided as a pregelatinized starch.

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