Composition comprising long-branched waxy starch and second gelling agent

Abstract

The technology disclosed in this specification relates to compositions, which can be edible compositions or confectionery compositions. The compositions include a gelling component that includes long-branched waxy starch and a second gelling agent at defined ratios and defined moisture content. The compositions have different textures compared to compositions that include only a single gelling agent and compositions that include a gelling agent mixed with ordinary waxy corn starch.

Description

[0001] This specification discloses the use of long-chain amylopectin starch to produce novel textures in compositions. In particular, long-chain amylopectin starch is used in conjunction with another gelling agent to produce unique textures.

[0002] Starch is a polymer of glucose molecules, which exists in two forms: amylose and amylopectin. Amylose and amylopectin exist in different weight ratios within starch plant parts, and some plants produce only amylopectin. Plants that produce only amylopectin are typically called waxy plants, such as waxy corn starch. Furthermore, the structure of amylopectin varies depending on the plant type. More generally, it is a branched glucose polymer. Both the average number of branching points and the average length of the branches will differ depending on the plant type.

[0003] The amount of amylose and the structure of amylopectin affect the functionality of starch. For example, when starch containing amylose is cooked in water to disperse the starch polymer, a gel forms when the dispersion cools. In contrast, dispersed amylopectin resists gelation upon cooling. The texture of a food can be further altered by combining a gelling agent with a sticky starch that resists gel formation. This is typically done on a wide variety of food products, including confectionery such as gummy candies.

[0004] This specification discloses an extended amylopectin starch that forms a weak gel upon cooling. Even when used with other gelling agents such as gelatin or pectin, the use of extended amylopectin starch with other gelling agents can prepare compositions having a different texture from ordinary starches or glutinous starches containing amylose.

[0005] The technology disclosed in this specification can be further understood by referring to the following figures, which are provided for illustrative purposes and are not intended to limit the full scope of the disclosed technology. Attached Figure Description

[0006] Figure 1 It is a graph comparing the texture of gummy candies made with gelatin or a mixture of gelatin and glutinous starch or a mixture of gelatin and long-chain glutinous corn starch.

[0007] Figure 2 This is a graph showing the change in hardness versus elasticity of gummy candies containing agar and increased amounts of long-branched glutinous corn starch.

[0008] Figure 3 This is a graph showing the change in hardness versus elasticity of gummy candies containing agar and increased amounts of long-branched glutinous corn starch.

[0009] As described in this specification, long-branched glutinous starch is glutinous starch, meaning that it is substantially free of amylose. Long-branched glutinous starch is characterized by having amylopectin branches that are on average longer than those of glutinous starch from the same basal plant type. For example, long-branched glutinous corn starch will have branches that are on average longer than those of glutinous corn starch. In any embodiment, the amylopectin of the long-branched glutinous starch has an average degree of polymerization of 1 to 3 glycosidic units longer than that of glutinous starch from the same basal plant.

[0010] The branches of the long-branched glutinous starch described in this specification can be elongated by any suitable means. In some embodiments, the branches of the long-branched glutinous starch can be elongated enzymatically. In other embodiments, the branches of the long-branched glutinous starch are elongated genetically, for example by transforming protoplasts or plant parts or by conventional plant breeding techniques including plant hybridization.

[0011] The long-branched waxy corn starch used in the compositions described herein is derived from hybrid maize plants that produce kernels with endosperm that are homozygous recessive to the waxy trait (wx) and have two of the recessive amylose elongation traits (ae) (out of three doses). In this specification, such genotypes are referred to as the “aewx genotype,” which can be described as wxwxwxaeaeAE. For example, hybrid maize plants with the aewx genotype are described in, for example, U.S. Patent Application Serial No. 18 / 098,145, the entire contents of which are incorporated herein by reference. The aewx corn starch referred to in this specification means starch obtained from maize seeds having endosperm possessing the genotype wxwxwxaeaeAE.

[0012] In any embodiment, this specification describes a composition that: a) comprises a gelling component comprising long-branched corn starch and a second gelling agent in a ratio of 6:1 (long-branched corn starch: second gelling agent) to 1:6, or 6:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 5:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 4:1 to 1:4 or to 1:3, or 1:2 or 1:1, or 3:1 to 1:3, or 1:2, or 1:1, or 2:1 to 1:2 or 1:1; wherein preferably, the ratio... The ratio is 3:1 to 1:3, or 1:2, or 2:1 to 1:2; and b) has a moisture content of less than about 25% (by weight) or 1% to 25%, or 1% to 20%, or 1% or 2% or 3% or 4% or 5% to 20% or 15%, or 5% to 19% or 18% or 17% or 16% or 15%, wherein the amount of the gelling component is 1% to 25% (by weight) of the composition, or 1% to 20%, or 1% or 2% or 3% or 4% or 5% to 20% or 15%, or 5% to 19% or 18% or 17% or 16% or 15%.

[0013] In any embodiment, this specification describes a composition comprising long-branched glutinous starch, wherein the long-branched glutinous starch comprises amylopectin having a degree of polymerization that is on average 1 to 3 glycoside units longer than glutinous starch from the same base plant type.

[0014] In any embodiment, this specification describes a composition comprising long-branched glutinous starch, wherein the long-branched glutinous starch is glutinous corn starch.

[0015] In any embodiment, this specification describes a composition comprising long-branched glutinous starch, wherein the long-branched glutinous starch has an aging percentage of about 45% to about 50%, or about 46% to about 50%, or about 46% to about 49%, as measured using the aging test set forth in this specification.

[0016] In any embodiment, this specification describes a composition comprising long-branched glutinous starch, wherein the long-branched glutinous starch has a branched starch fraction, wherein the percentage fraction of glycosidic chains with a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

[0017] In any embodiment, this specification describes a composition comprising long-branched glutinous starch, wherein the long-branched glutinous starch has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a DP greater than 37 is from about 14% to about 18%, or from about 15% to about 17%.

[0018] In any embodiment, this specification describes a composition comprising long-branched glutinous starch having a glycosidic chain distribution having an average DP of about 23 to about 26, or about 23 to about 25.

[0019] In any embodiment, this specification describes a composition comprising long-branched waxy starch, wherein the long-branched waxy starch is derived from a hybrid maize plant having the aewx genotype.

[0020] In any embodiment, this specification describes a composition comprising long-branched glutinous starch and a second gelling agent, wherein the second gelling agent is selected from the group consisting of gelatin, agar, and konjac.

[0021] In any embodiment, this specification describes a composition comprising a long-chain amylopectin starch, wherein the amount of long-chain amylopectin starch is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 3% to 7%.

[0022] In any embodiment, this specification describes a composition comprising long-branched glutinous starch and a second gelling agent, wherein the amount of the second gelling agent is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 2% to 7%, or 2% to 6%.

[0023] In any embodiment, this specification describes a composition having an elasticity of about 50.0 to about 57.5, or about 51.0 to about 57.5, or about 52.0 to about 57.5, or about 53.0 to about 57.5, or about 53.5 to about 57.5. In any embodiment, this specification describes a composition having an elasticity of about 50.0 to about 56.5, or about 51.0 to about 56.5, or about 52.0 to about 56.5, or about 53.0 to about 56.5, or about 53.5 to about 56.5.

[0024] In any embodiment, this specification describes a composition having a hardness to elasticity ratio (hardness divided by elasticity) of about 0.75 to 1.50, or about 0.75 to about 1.25, or about 0.75 to about 0.75 to about 1.10, or about 0.75 to about 1.00, or about 0.75 to about 0.90, or about 0.75 to 0.90.

[0025] Compared to compositions prepared using only gelatin or gelatin and common glutinous starch, the elasticity and hardness-to-elasticity ratios described in this specification offer applications and different textures. For example, gelatin and pectin are known to produce confectionery compositions that melt easily at warm ambient temperatures (e.g., about 25°C).

[0026] In any embodiment, this specification describes a composition, wherein the composition is a confectionery composition, wherein, optionally, the confectionery composition is selected from the group consisting of: gummy candies, sweet fillings, fruit products, jellies, jams and chewy candies, caramel, fruit chews and chocolates, and mixtures thereof.

[0027] In any of the embodiments disclosed in this specification, the composition may contain additional suitable ingredients such as starch, protein, fiber, sweetener, flavoring agent, coloring agent, and mixtures thereof.

[0028] In any embodiment described in this specification, a composition further comprises a second starch selected from the group consisting of pea starch, corn starch, high amylose corn starch, standard glutinous corn starch, tapioca starch, glutinous tapioca starch, rice starch, glutinous rice starch, potato starch, glutinous potato starch, wheat starch, and mixtures thereof. Additionally, the second starch may be a modified starch, such as cross-linked starch (via phosphate ester or adipate ester), stabilized starch (hydroxypropyl- or acetyl-), succinic acid-modified starch or octenyl succinic acid (“OSA”)-modified starch, acid-hydrolyzed starch, enzymatically hydrolyzed starch, oxidized starch, heat-treated starch (such as heat-inhibited starch, annealed starch, or hydrothermally treated starch), and granular or gelatinized forms of the aforementioned starches, as well as mixtures of the aforementioned starches.

[0029] In any of the embodiments described in this specification, a composition further comprises flour selected from the group consisting of: rice flour, glutinous rice flour, tapioca flour, glutinous tapioca flour, bean flour (e.g., pea flour, broad bean flour, chickpea flour, lentil flour), wheat flour, and mixtures thereof. The flour may be enriched to have a higher concentration than the natural protein concentration.

[0030] In any of the embodiments described in this specification, a composition further comprises a powdered protein composition, such as a protein isolate or protein concentrate. The protein may be derived from plant sources (e.g., soybean, pea, broad bean, lentil, chickpea, wheat, corn, rice, and mixtures thereof) or animal sources (e.g., whey or casein).

[0031] In any of the embodiments described in this specification, a composition further comprises a sweetener such as steviol glycosides, rebaudioside, sucrose, corn syrup (including high-fructose corn syrup), glucose, allulose, fructose, isomaltooligosaccharides, mogrosides, sweet protein (such as brassinolide), and mixtures thereof.

[0032] The compositions described in this specification may also contain other common ingredients, such as texturers, leavening agents, and flavorings. Other illustrative ingredients include starch derivatives, such as dextrin and maltodextrin. Other common ingredients are gums, such as yellow polysaccharide gum, guar gum, locust bean gum, and gellan gum. Other common ingredients include modified cellulose, which can act as a hydrolyzed colloid, such as carboxymethyl cellulose (CMC) or hydroxypropyl methyl cellulose (HPMC).

[0033] On the other hand, this specification discloses methods for preparing compositions as described in the preceding paragraphs. In any embodiment, a method for preparing a composition includes forming a mixture with a gelling component and an aqueous solution, and allowing the mixture to solidify until it has a moisture content. In any embodiment of the foregoing method, long-chain glutinous starch or long-chain glutinous corn starch is pregelatinized before being mixed with the solution. In this sense, pregelatinization before mixing with the solution alternately means that the long-chain glutinous starch is provided as a pregelatinized starch, or that the long-chain glutinous starch is provided as a non-gelatinized starch, and that the long-chain glutinous starch is gelatinized before being mixed with the solution.

[0034] In any embodiment, this specification describes a method for preparing a composition as described herein, wherein, within the gelling component, gelatin is dissolved in at least a portion of an aqueous solution, and long-branched glutinous starch is dissolved in at least a portion of an aqueous solution, the method further comprising mixing the gelling component with a second component.

[0035] In any embodiment, this specification describes a method for preparing a composition as described herein, wherein a gelling component is mixed with a second component, the second component being a syrup mixture having a concentration of 80° to 90° Brix, or 81° to 90° Brix, or 82° to 90° Brix, or 83° to 90° Brix, or 84° to 90° Brix.

[0036] 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: steviol glycosides, rebaudioside, sucrose, corn syrup (including high-fructose corn syrup), glucose, allulose, fructose, isomaltooligosaccharides, mogrosides, sweet protein (such as brassinolide), and mixtures thereof.

[0037] This specification relates to hardness and elasticity. These quantitative properties are measured using a TXTPlus texture analyzer as described in the examples. Generally, the texture analyzer works by advancing a probe into the test sample at a selected speed and over a selected distance, and then retracting the probe. The texture analyzer records the forces required to advance and retract the probe. These measurements can be represented as curves, plotting the force against time or distance. During a test cycle, the generated curve can be divided into two parts defined by when the probe switches from advancing (“Curve 1”) to retracting (“Curve 2”).

[0038] In this specification, "hardness" refers to the maximum force measured as the probe advances. Hardness is reported in grams (g) (measured force).

[0039] In this specification, "elasticity" is the ratio of the area under curve 2 to the area under curve 1.

[0040] The use of "about" to modify numbers is intended to include the stated number plus or minus 10%. Where the law allows listing a value in a claim, it means about that value. The use of "about" in the claims or description is not intended to limit the full scope of the equivalents covered.

[0041] Unless the context clearly indicates otherwise, the expression of the indefinite article “a / kind” or the definite article “the” means one / kind or more / kinds.

[0042] While certain embodiments have been described and illustrated, those skilled in the art, upon reading the foregoing specification, can make changes, equivalent substitutions, and other modifications to the methods and the techniques of the invention. Each of the foregoing aspects and embodiments may also include or incorporate variations or aspects as disclosed herein with respect to any or all other aspects and embodiments.

[0043] The present invention is not limited to the aspects described herein, which are intended as individual illustrations of various aspects of the invention. Many modifications and variations of the invention can be made without departing from the spirit and scope of the invention, as will be apparent to those skilled in the art. In addition to those listed herein, functionally equivalent methods within the scope of the invention will be apparent to those skilled in the art from the foregoing description. Such modifications and variations are intended to fall within the scope of the appended claims. It should be understood that the present invention is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds, or biological systems, which are of course subject to variation. Unless otherwise stated herein or clearly contradicted by the context, all methods described herein may be performed in any suitable order. It should also be understood that the terminology used herein is for descriptive purposes only and is not intended to be limiting. Therefore, this specification is intended to be considered merely exemplary, wherein the breadth, scope, and essence of the invention are indicated only by the appended claims, the definitions therein, and any equivalents thereof. No language in this specification should be construed as indicating that any element not protected by the claims is necessary.

[0044] The embodiments described herein can be suitably implemented in the absence of any or more elements, limitations, or restrictions not specifically disclosed herein. Therefore, terms such as “comprising,” “including,” and “containing” should be read broadly and not restrictively. Additionally, the terms and expressions used herein have been used as descriptive terms rather than limitations, and are not intended to exclude any equivalents or portions thereof of the features shown and described, but it should be recognized that various modifications can be made within the scope of the claimed art. Additionally, the phrase “consistently composed of” will be understood to include those specifically described elements and those additional elements that do not materially affect the essential and novel features of the claimed art. The phrase “consisting of” excludes any unspecified elements.

[0045] Furthermore, where features or aspects of this disclosure are described in accordance with the Markush Group, those skilled in the art will recognize that this disclosure is also described in accordance with any individual member or subgroup of the Markush Group. Each of the narrower species and subgenus groups falling within the general disclosure also forms part of this technology. This includes a general description of the technology, with any attached conditions or negative limitations being the removal of any subject matter from that genus, regardless of whether the removed material is specifically described herein.

[0046] As those skilled in the art will understand, for any and all purposes, particularly in providing a written description, all scopes disclosed herein also encompass any and all possible subscopes and combinations thereof. Any listed scope can be readily identified as sufficiently descriptive and such that the same scope can be decomposed into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each scope discussed herein can be readily decomposed into a lower third, a middle third, and an upper third, etc. Those skilled in the art will also understand that all language such as “at most,” “at least,” “greater than,” “less than,” etc., includes the stated numbers and refers to a scope that can subsequently be decomposed into subscopes as discussed above. Finally, as those skilled in the art will understand, a scope includes each individual member, and each individual value is incorporated into this specification as if it were separately stated herein.

[0047] The technology disclosed in this specification can be better understood by referring to the following aspects, which are provided for illustrative purposes and are not intended to limit the full scope of the technology.

[0048] 1. A composition, said composition: a) comprising a gelling component, said gelling component comprising long-branched corn starch and a second gelling agent, in a ratio of 6:1 (long-branched corn starch to second gelling agent) to 1:6, or 6:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 5:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 4:1 to 1:4 or to 1:3, or 1:2 or 1:1, or 3:1 to 1:3, or 1:2, or 1:1, or 2:1 to 1:2 or 1:1; wherein preferably, said ratio is 3:1 to 1: 3. or 1:2, or 2:1 to 1:2; and b) having a moisture content of less than about 25% (by weight) or 1% to 25%, or 1% to 20%, or 1% or 2% or 3% or 4% or 5% to 20% or 15%, or 5% to 19% or 18% or 17% or 16% or 15%, wherein the amount of the gelling component is 1% to 25% (by weight of the composition), or 1% to 20%, or 1% or 2% or 3% or 4% or 5% to 20% or 15%, or 5% to 19% or 18% or 17% or 16% or 15%.

[0049] 2. The composition according to claim 1, wherein the long amylopectin comprises amylopectin having a degree of polymerization that is on average 1 to 3 glycoside units longer than that of amylopectin from the same basal plant type.

[0050] 3. The composition according to claim 1 or 2, wherein the long-branched glutinous starch is glutinous corn starch.

[0051] 4. The composition according to any one of claims 1 to 3, wherein the long-branched glutinous starch has an aging percentage of about 45% to about 50%, or about 46% to about 50%, or about 46% to about 49%, as measured using the aging test set forth in this specification.

[0052] 5. The composition according to any one of claims 1 to 4, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a degree of polymerization (“DP”) between 25 and 36 is about 17% to about 22%, or about 18% to about 20%.

[0053] 6. Composition 3 according to any one of claims 1 to 5, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a DP greater than 37 is about 14% to about 18%, or about 15% to about 17%.

[0054] 7. The composition according to any one of claims 1 to 6, wherein the long-branched glutinous starch has a glycosidic chain distribution having an average DP of about 23 to about 26, or about 23 to about 25.

[0055] 8. The composition according to any one of claims 1 to 7, wherein the long-branched waxy starch is derived from a hybrid maize plant having the aewx genotype.

[0056] 9. The composition according to any one of claims 1 to 8, wherein the second gelling agent is selected from the group consisting of gelatin, agar, and konjac.

[0057] 10. The composition according to any one of claims 1 to 9, wherein the amount of the long-branched glutinous starch is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 3% to 7%.

[0058] 11. The composition according to any one of claims 1 to 10, wherein the amount of the second gelling agent is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 2% to 7%, or 2% to 6%.

[0059] 12. The composition according to any one of claims 1 to 11, wherein the composition has an elasticity of about 50.0 to about 57.5, or about 51.0 to about 57.5, or about 52.0 to about 57.5, or about 53.0 to about 57.5, or about 53.5 to about 57.5. In any embodiment, this specification describes a composition having an elasticity of about 50.0 to about 56.5, or about 51.0 to about 56.5, or about 52.0 to about 56.5, or about 53.0 to about 56.5, or about 53.5 to about 56.5.

[0060] 13. The composition according to any one of claims 1 to 12, wherein the composition has a hardness to elasticity ratio (hardness divided by elasticity) of about 0.75 to 1.50, or about 0.75 to about 1.25, or about 0.75 to about 0.75 to about 1.10, or about 0.75 to about 1.00, or about 0.75 to about 0.90, or about 0.75 to 0.90.

[0061] 14. The composition according to any one of claims 1 to 13, wherein the composition is a confectionery composition, wherein, optionally, the confectionery composition is selected from the group consisting of: gummy candies, sweet fillings, fruit products, jellies, jams and chewy candies, caramel, fruit chews and chocolates, and mixtures thereof.

[0062] 15. A method for preparing an edible composition as described in any one of claims 1 to 14, the method comprising: a) mixing the gelling component with an aqueous solution to form a mixture, and coagulating the mixture until it has the moisture content; optionally, wherein the long-branched glutinous starch in the gelling component is pregelatinized starch.

[0063] 16. The method of claim 15, further comprising pregelatinizing the long-branched glutinous starch prior to mixing with the aqueous solution.

[0064] 17. The method of claim 15 or 16, wherein the gelatin is dissolved in at least a portion of the aqueous solution and the long-branched glutinous starch is dissolved in at least a portion of the aqueous solution, the method further comprising mixing the gelatin component with a second component.

[0065] 18. The method of claim 17, wherein the second component is a syrup mixture having a concentration of 80° to 90° Brix, or 81° to 90° Brix, or 82° to 90° Brix, or 83° to 90° Brix, or 84° to 90° Brix.

[0066] 19. The method according to any one of claims 14 to 18, wherein the long-branched glutinous starch is provided as pregelatinized starch.

[0067] 20. A composition, wherein the composition:

[0068] a) Contains a gelling component comprising Aewx starch and a second gelling agent in a ratio of 6:1 (long-chain amylopectin: second gelling agent) to 1:6, or 6:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 5:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 4:1 to 1:4 or to 1:3, or 1:2 or 1:1, or 3:1 to 1:3, or 1:2 or 1:1, or 2:1 to 1:2 or 1:1; wherein preferably, the ratio is 3:1 to 1:3 or 1:2, or 2:1 to 1:2; and

[0069] b) Having a moisture content of less than about 25% (by weight), or 1% to 25%, or 1% to 20%, or 1% to 2%, or 2% to 3%, or 4%, or 5% to 20%, or 15%, or 5% to 19%, or 18%, or 17%, or 16%, or 15%.

[0070] The amount of the gelling component is 1% to 25% (by weight of the composition), or 1% to 20%, or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%.

[0071] 21. The composition of claim 20, wherein the long amylopectin comprises amylopectin having a degree of polymerization that is on average 1 to 3 glycosidic units longer than that of amylopectin from the same basal plant type.

[0072] 22. The composition according to claim 20 or 21, wherein the long-branched glutinous starch has an aging percentage of about 45% to about 50%, or about 46% to about 50%, or about 46% to about 49%, as measured using the aging test set forth in this specification.

[0073] 23. The composition according to any one of claims 20 to 22, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a degree of polymerization (“DP”) between 25 and 36 is about 17% to about 22%, or about 18% to about 20%.

[0074] 24. The composition according to any one of claims 20 to 23, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a DP greater than 37 is about 14% to about 18%, or about 15% to about 17%.

[0075] 25. The composition according to any one of claims 20 to 24, wherein the long-branched glutinous starch has a glycosidic chain distribution having an average DP of about 23 to about 26, or about 23 to about 25.

[0076] 26. The composition according to any one of claims 20 to 25, wherein the second gelling agent is selected from the group consisting of gelatin, agar, konjac and pectin.

[0077] 27. The composition according to any one of claims 20 to 26, wherein the amount of the long-branched glutinous starch is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 3% to 7%.

[0078] 28. The composition according to any one of claims 20 to 27, wherein the amount of the second gelling agent is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 2% to 7%, or 2% to 6%.

[0079] 29. The composition according to any one of claims 20 to 28, wherein the composition has an elasticity of about 50.0 to about 57.5, or about 51.0 to about 57.5, or about 52.0 to about 57.5, or about 53.0 to about 57.5, or about 53.5 to about 57.5. In any embodiment, this specification describes a composition having an elasticity of about 50.0 to about 56.5, or about 51.0 to about 56.5, or about 52.0 to about 56.5, or about 53.0 to about 56.5, or about 53.5 to about 56.5.

[0080] 30. The composition according to any one of claims 20 to 29, wherein the composition has a hardness to elasticity ratio (hardness divided by elasticity) of about 0.75 to 1.50, or about 0.75 to about 1.25, or about 0.75 to about 0.75 to about 1.10, or about 0.75 to about 1.00, or about 0.75 to about 0.90, or about 0.75 to 0.90.

[0081] 31. The composition according to any one of claims 20 to 30, wherein the composition is a confectionery composition, wherein, optionally, the confectionery composition is selected from the group consisting of: gummy candies, sweet fillings, fruit products, jellies, jams and chewy candies, caramel, fruit chews and chocolates, and mixtures thereof.

[0082] 32. A method for preparing an edible composition as described in any one of claims 20 to 31, the method comprising: a) mixing the gelling component with an aqueous solution to form a mixture, and coagulating the mixture until it has the moisture content; optionally, wherein the long-branched glutinous starch in the gelling component is pregelatinized starch.

[0083] 33. The method of claim 32, further comprising pregelatinizing the long-branched glutinous starch prior to mixing with the aqueous solution.

[0084] 34. The method according to claim 32 or 33, wherein the gelatin is dissolved in at least a portion of the aqueous solution and the long-branched glutinous starch is dissolved in at least a portion of the aqueous solution, the method further comprising mixing the gelatin component with the second component.

[0085] 35. The method of claim 34, wherein the second component is a syrup mixture having a concentration of 80° to 90° Brix, or 81° to 90° Brix, or 82° to 90° Brix, or 83° to 90° Brix, or 84° to 90° Brix.

[0086] 36. The method according to any one of claims 32 to 35, wherein the long-branched glutinous starch is provided as pregelatinized starch.

[0087] The techniques disclosed in this specification can be better understood by referring to the following examples, which are provided for illustrative purposes and are not intended to limit the full scope of the techniques.

[0088] Example 1—Characteristics of Corn Starch

[0089] Average branch length of starch samples Ion exchange chromatography was used as a method for separating branch lengths, calculated from the number-average molecular weight.

[0090] “Debranching Method”: The degree of polymerization of starch amylopectin chains was calculated using the following starch debranching method. Starch samples were added to a mixture containing 90% DMSO and 10% water. The mixture was heated in a boiling water bath with moderate stirring. The samples were then removed from the heat source and mixing continued overnight at room temperature. Reagent alcohol was added to each sample to precipitate the starch. The starch was then collected by centrifugation. The granules from each starch sample were diluted in water and cooked in a boiling water bath to ensure complete dispersion of the starch. Isoamylase was added to each sample for debranching under specific pH and temperature conditions. The debranched enzyme sample was then filtered and loaded into a DIONX ICS-3000 system for analysis.

[0091] A gradient elution profile consisting of sodium hydroxide and sodium nitrate was used for chain length separation. Solutions with a degree of polymerization (“DP”) of 1–7 were used as peak retention time standards. Peak area integration was performed on the samples using Chromeleon software. The average branch length of the starch samples was calculated from the number-average molecular weight. The average was calculated from triplicate samples and two replicates of each sample. The results are reported in Table 1.

[0092] Table 1

[0093] Branching distribution of various starches

[0094]

[0095] The average DP of the unmodified Aewx corn starch samples was approximately two glucose units longer than that of the waxy corn starch. The average DP and chain length distributions were very similar across all batches.

[0096] gelatinization temperature Differential scanning calorimetry (DSC) was used to identify and obtain the following results. A starch slurry was prepared and heated to gelatinize the starch. A 3:1 water:starch ratio was added to a stainless steel pot. The pot was sealed and a Perkin Elmer DSC programmed to fully gelatinize the starch was added. The gelatinization peak was integrated using ThemoCline DSC software, which calculates the start, peak, and end gelatinization temperatures and enthalpy change.

[0097] The results are reported in Table 2. Unmodified Aewx corn starch exhibited higher onset, peak, and end gelatinization temperatures than waxy corn starch. Unmodified Aewx corn starch had an onset gelatinization temperature approximately 2°C higher than waxy corn starch. Without being bound by theory, the longer branch length of unmodified Aewx corn starch (compared to waxy corn starch) may contribute to the observation of higher gelatinization temperatures. All isolated unmodified Aewx corn starches showed similar onset, peak, and end gelatinization temperatures.

[0098] Table 2

[0099] Gelatinization characteristics of starch

[0100]

[0101] Aging stability The test was conducted by storing the sealed pan from the gelatinization measurement in a 4°C freezer for one week to induce aging. The pan was then added to a DSC during a second run of the gelatinization procedure to measure the enthalpy required to break the bonds formed during aging. The average enthalpy measurement from the second scan was divided by the average enthalpy measurement from the first scan (obtained during particle gelatinization) to compare the percentage of aging or stability between samples.

[0102] The results from the aging stability test are reported in Table 3. Unmodified Aewx corn starch exhibits lower aging stability than waxy corn starch.

[0103] Table 3

[0104] Retrogradation stability of glutinous corn starch

[0105]

[0106] Unmodified Aewx corn starch exhibits more aging than waxy corn starch. This suggests that, over time, unmodified Aewx corn starch tends to form a firmer composition, a property that can be used to provide a distinguishable texture compared to starches from other sources.

[0107] Example 2 - Texture of gummy candy by replacing part of the gelatin with long-chain branched corn starch

[0108] Gummy candies were prepared using varying amounts of gelatin, long-chain amylopectin corn starch (which is aewx corn starch), and glutinous corn starch. The formulations for the gummy candies are described in Table 4. As shown in Table 4, Sample 1 was a 100% gelatin sample, while Samples 2 and 3 had 50% (by weight) of gelatin replaced by a type of glutinous corn starch. Sample 2 used long-chain amylopectin corn starch derived from hybrid corn plants with the aewx genotype. Sample 3 used regular glutinous corn starch.

[0109] Table 4

[0110] gummy bear recipe

[0111]

[0112] Prepare the gummy candies using the recipe in Table 4 as follows. For gummy candies using gelatin, divide the water into two portions. One portion is used to hydrate, melt, and dissolve the gelatin. The remaining portion is used to form a syrup with the sucrose and corn syrup. Hydrate the gelatin in room temperature water (about 21°C) for about 10 minutes (until the gelatin swells). Heat the gelatin and water mixture to 160℉ to 170℉ (about 71° to about 77°) to melt the gelatin (“gelatin solution”).

[0113] Combine and mix water, sucrose, and corn syrup until homogeneous. Heat to 230℉ (approximately 110°C to 115°C) while stirring to concentrate, resulting in a syrup mixture with a Brix concentration of approximately 85° to 87° (checked with a refractometer). Cool the syrup mixture to slightly below 200℉ (approximately 90°C to 93°C). Add citric acid, coloring agent, flavoring agent, and gelatin solution to the syrup mixture and mix until homogeneous. Deposit the combined mixture into molds and allow it to stand at ambient temperature (approximately 21°C) for 24 to 36 hours until the final solids reach a Brix concentration of 82° to 83° (checked with a refractometer). Remove the candies from the molds.

[0114] For samples 2 and 3 made with either regular waxy corn starch or long-chain waxy corn starch, the method is the same as described in the previous paragraphs, except that the third portion of water is retained. The regular waxy corn starch and long-chain waxy corn starch are pregelatinized in separate slurries using sufficient water to pregelatinize the starches, thus forming a pregelatinized starch slurry. The pregelatinized starch slurry is added to the syrup mixture described above, following the same steps as with the citric acid, coloring agent, flavoring agent, and gelatin solution. The starch is pregelatinized as follows: The starch is cooked in water using a Thermomix™ 6. The starch is heated to 36°C and stirred for 30 minutes at speed 4 (approximately 1100 rpm) in excess water (to ensure complete gelatinization).

[0115] The hardness and elasticity of the gummy candies were also analyzed using a XTPlus texture analyzer. The tests were performed using an XTPlus texture analyzer with a TA-30A probe, in which a plate larger than the sample diameter was attached to a standard TA-90 platform. The candy samples were placed directly on the platform at ambient room temperature. Output was collected based on 20% strain, which was used to measure hardness. A second repetition was performed at 20% strain to measure elasticity, as a measure of % = hardness of the second indentation / hardness of the first indentation.

[0116] Table 5 reports the hardness and elasticity of samples 1, 2 and 3.

[0117] Table 5.

[0118] The hardness and elasticity of gummy candies

[0119]

[0120] The results in Table 5 are also plotted as follows: Figure 1 The graph plots hardness values ​​on the vertical axis and elasticity on the horizontal axis. Notably, compared to Sample 1 (all gelatin), Samples 2 (long-chain corn starch) and 3 (glutinous corn starch) exhibited similar decreases in hardness. Sample 2 had significantly lower elasticity than Samples 1 and 3. Quantitatively, compared to Sample 1, Sample 2 showed a 14% decrease in elasticity but a 62% decrease in hardness. In contrast, Sample 3 showed a 74% decrease in hardness but a 6% increase in elasticity.

[0121] Employees tasted Sample 2, which was described by the testers as being relatively softer than Sample 1, and possessed a cohesive, elastic, and chewy texture. Sample 3, while also softer than Sample 1, was said to have a gel-like texture that would break when cut with teeth during chewing.

[0122] Example 3: Texture of gummy candy containing agar and Novation Indulge 2940

[0123] In this embodiment, gummy candies were produced using a fixed amount of agar and varying amounts of long-chain waxy corn starch (specifically, Aewx corn starch). The formulations of the long-chain waxy corn starch are described in Table 6. Samples 2, 3, and 4 had different levels of long-chain waxy corn starch, ranging from 0.5% to 1.5%.

[0124] Table 6

[0125] Formula for long-chain glutinous corn starch and agar

[0126]

[0127] Prepare the gummy candies using the recipe in Table 6 as follows: Prepare a dry blend of starch, agar, and sodium citrate, and mix it with a portion of the sugar (approximately 50% of the sugar) in a bowl. Add water separately to a saucepan. Combine the dry blend with the water and stir thoroughly. While mixing, heat the mixture to at least 190°C. (Approximately 87°C). Add the glucose solution and remaining sugar to the saucepan and continue heating until a final Brix value of 78° to 80° (using a refractometer) is achieved. Remove the mixture from the heat and allow it to cool to 212°C. (Approximately 100°C) or lower, then add flavorings and colorings. When the mixture is at approximately 180°C... (Approximately 82°C) or when citric acid has dissolved, mix the solution thoroughly. Deposit the mixture into a silicone mold tray (1cm × 2cm × 2cm) to solidify. Place the solidified gummy candies in a single layer on a lubricated tray and place them in a warm room set to 40°C to dry until a water activity of 0.65 is achieved. Polish the gummy candies with a thin coating of anti-sticking agent and transfer them to a plastic bag for storage.

[0128] The hardness and elasticity of the gummy candies were analyzed using a texture analyzer. The tests were performed using an XTplus texture analyzer with a TA-30A probe, in which a plate larger than the sample diameter was attached to a standard TA-90 platform. The candy samples were placed directly on the platform at ambient room temperature. Output was collected based on 20% strain, which was used to measure hardness. A second repetition was performed at 20% strain to measure elasticity, expressed as % = hardness of the second indentation / hardness of the first indentation. The results are reported in Table 7.

[0129] Table 7

[0130] The firmness and elasticity of gummy candies (made from long-chain glutinous corn starch and agar).

[0131]

[0132] As shown in the figure, the addition of long-chain corn starch was associated with a reduction in hardness while maintaining the expected elasticity of the gummy candy. Sample 1 had a hard texture and a brittle bite, while samples 2, 3, and 4 exhibited stronger chewiness. This also... Figure 2 As seen in the figure, the relationship between hardness (vertical axis) and elasticity (horizontal axis) is plotted.

[0133] Example 4: Gummy candy containing pectin and Novation Indulge 2940

[0134] In this embodiment, gummy candies are prepared using long-chain branched waxy corn starch, which is Aewx corn starch used as a co-texturing agent with pectin. The formulation is reported in Table 8.

[0135] Table 8

[0136] Recipe for long-chain branched glutinous corn starch and pectin gummy candies

[0137]

[0138] Prepare the gummy candies using the recipe in Table 6 as follows: Prepare a dry blend of starch, agar, and sodium citrate, and mix it with a portion of the sugar (approximately 50% of the sugar) in a bowl. Add water separately to a saucepan. Combine the dry blend with the water and stir thoroughly. While mixing, heat the mixture to at least 190°C. (Approximately 87°C). Add the glucose solution and remaining sugar to the saucepan and continue heating until a final Brix value of 78° to 80° (using a refractometer) is achieved. Remove the mixture from the heat and allow it to cool to 212°C. (Approximately 100°C) or lower, then add flavorings and colorings. When the mixture is at approximately 180°C... (Approximately 82°C) or when citric acid has dissolved, mix the solution thoroughly. Deposit the mixture into a silicone mold tray (1cm × 2cm × 2cm) to solidify. Place the solidified gummy candies in a single layer on a lubricated tray and place them in a warm room set to 40°C to dry until a water activity of 0.65 is achieved. Polish the gummy candies with a thin coating of anti-sticking agent and transfer them to a plastic bag for storage.

[0139] The hardness and elasticity of the gummy candies were analyzed using a texture analyzer. The tests were performed using an XTplus texture analyzer with a TA-30A probe, in which a plate larger than the sample diameter was attached to a standard TA-90 platform. The candy samples were placed directly on the platform at ambient room temperature. Output was collected based on a 20% strain, which was used to measure hardness. A second repetition was performed at a 20% strain to measure elasticity, expressed as % = hardness of the second indentation / hardness of the first indentation. The results are reported in Table 9.

[0140] Table 9

[0141] The hardness and elasticity of gummy candies (made from long-chain glutinous corn starch and pectin)

[0142]

[0143] The addition of long-chain corn starch was associated with a decrease in hardness, while its effect on elasticity was negligible. Samples 2, 3, and 4 exhibited a more elongated texture than sample 1, which exhibited a brittle bite. The results also showed... Figure 3 The figure shows the relationship between hardness (vertical axis) and elasticity (horizontal axis).

Claims

1. A composition, wherein the composition: a) Contains a gelling component, said gelling component comprising long-branched glutinous starch and a second gelling agent, in a ratio of 6:1 (long-branched corn starch: second gelling agent) to 1:6, or 6:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 5:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 4:1 to 1:4 or to 1:3, or 1:2 or 1:1, or 3:1 to 1:3 or 1:2 or 1:1, or 2:1 to 1:2 or 1:1; wherein preferably, said ratio is 3:1 to 1:3 or 1:2, or 2:1 to 1:2; and b) Having a moisture content of less than about 25% (by weight), or 1% to 25%, or 1% to 20%, or 1% to 2%, or 2% to 3%, or 4%, or 5% to 20%, or 15%, or 5% to 19%, or 18%, or 17%, or 16%, or 15%. The amount of the gelling component is 1% to 25% (by weight of the composition), or 1% to 20%, or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%.

2. The composition according to claim 1, wherein the long amylopectin comprises amylopectin having a degree of polymerization that is on average 1 to 3 glycoside units longer than that of amylopectin from the same basal plant type.

3. The composition according to claim 1 or 2, wherein the long-branched glutinous starch is glutinous corn starch.

4. The composition according to any one of claims 1 to 3, wherein the long-branched glutinous starch has an aging percentage of about 45% to about 50%, or about 46% to about 50%, or about 46% to about 49%, as measured using the aging test set forth in this specification.

5. The composition according to any one of claims 1 to 4, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a degree of polymerization ("DP") between 25 and 36 is about 17% to about 22%, or about 18% to about 20%.

6. Composition 3 according to any one of claims 1 to 5, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a DP greater than 37 is about 14% to about 18%, or about 15% to about 17%.

7. The composition according to any one of claims 1 to 6, wherein the long branched glutinous starch has a glycosidic chain distribution having an average DP of about 23 to about 26, or about 23 to about 25.

8. The composition according to any one of claims 1 to 7, wherein the long-branched waxy starch is derived from a hybrid maize plant having the aewx genotype.

9. The composition according to 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 according to any one of claims 1 to 9, wherein the amount of the long-branched glutinous starch is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 3% to 7%.

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

12. The composition according to any one of claims 1 to 11, wherein the composition has an elasticity of about 50.0 to about 57.5, or about 51.0 to about 57.5, or about 52.0 to about 57.5, or about 53.0 to about 57.5, or about 53.5 to about 57.

5. In any embodiment, this specification describes a composition having an elasticity of about 50.0 to about 56.5, or about 51.0 to about 56.5, or about 52.0 to about 56.5, or about 53.0 to about 56.5, or about 53.5 to about 56.

5.

13. The composition according to any one of claims 1 to 12, wherein the composition has a hardness to elasticity ratio (hardness divided by elasticity) of about 0.75 to 1.50, or about 0.75 to about 1.25, or about 0.75 to about 0.75 to about 1.10, or about 0.75 to about 1.00, or about 0.75 to about 0.90, or about 0.75 to 0.

90.

14. The composition according to any one of claims 1 to 13, wherein the composition is a confectionery composition, wherein, Optionally, the confectionery composition is selected from the group consisting of: gummy candies, sweet fillings, fruit products, jellies, jams and chewy candies, caramel, fruit chews and chocolates, and mixtures thereof.

15. A method for preparing an edible composition as described in any one of claims 1 to 14, the method comprising: a) Mixing the gelling component with an aqueous solution to form a mixture, and allowing the mixture to solidify until it has the stated moisture content; Optionally, the long-branched glutinous starch in the gelling component is pregelatinized starch.

16. The method of claim 15, further comprising pregelatinizing the long-branched glutinous starch prior to mixing with the aqueous solution.

17. The method of claim 15 or 16, wherein the gelatin is dissolved in at least a portion of the aqueous solution and the long-branched glutinous starch is dissolved in at least a portion of the aqueous solution, the method further comprising mixing the gelatin component with a second component.

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

19. The method according to any one of claims 14 to 18, wherein the long-branched glutinous starch is provided as pregelatinized starch.

20. A composition, wherein the composition: a) Contains a gelling component comprising Aewx starch and a second gelling agent in a ratio of 6:1 (long-chain amylopectin: second gelling agent) to 1:6, or 6:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 5:1 to 1:5 or to 1:4 or to 1:3, or 1:2 or 1:1, or 4:1 to 1:4 or to 1:3, or 1:2 or 1:1, or 3:1 to 1:3, or 1:2 or 1:1, or 2:1 to 1:2 or 1:1; wherein preferably, the ratio is 3:1 to 1:3 or 1:2, or 2:1 to 1:2; and b) Having a moisture content of less than about 25% (by weight), or 1% to 25%, or 1% to 20%, or 1% to 2%, or 2% to 3%, or 4%, or 5% to 20%, or 15%, or 5% to 19%, or 18%, or 17%, or 16%, or 15%. The amount of the gelling component is 1% to 25% (by weight of the composition), or 1% to 20%, or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%.

21. The composition of claim 20, wherein the long amylopectin comprises amylopectin having a degree of polymerization that is on average 1 to 3 glycosidic units longer than that of amylopectin from the same basal plant type.

22. The composition according to claim 20 or 21, wherein the long-branched glutinous starch has an aging percentage of about 45% to about 50%, or about 46% to about 50%, or about 46% to about 49%, as measured using the aging test set forth in this specification.

23. The composition according to any one of claims 20 to 22, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a degree of polymerization ("DP") between 25 and 36 is about 17% to about 22%, or about 18% to about 20%.

24. The composition according to any one of claims 20 to 23, wherein the long amylopectin has an amylopectin fraction, wherein the percentage fraction of glycosidic chains having a DP greater than 37 is about 14% to about 18%, or about 15% to about 17%.

25. The composition according to any one of claims 20 to 24, wherein the long-branched glutinous starch has a glycosidic chain distribution having an average DP of about 23 to about 26, or about 23 to about 25.

26. The composition according to 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 according to any one of claims 20 to 26, wherein the amount of the long-branched glutinous starch is 1% to 20% (by weight of the composition), or 1% to 2% to 3% to 4% to 5% to 20% to 15%, or 5% to 19% to 18% to 17% to 16% to 15%, or 1% to 10%, or 2% to 9%, or 2% to 8%, or 3% to 7%.

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

29. The composition according to any one of claims 20 to 28, wherein the composition has an elasticity of about 50.0 to about 57.5, or about 51.0 to about 57.5, or about 52.0 to about 57.5, or about 53.0 to about 57.5, or about 53.5 to about 57.

5. In any embodiment, this specification describes a composition having an elasticity of about 50.0 to about 56.5, or about 51.0 to about 56.5, or about 52.0 to about 56.5, or about 53.0 to about 56.5, or about 53.5 to about 56.

5.

30. The composition according to any one of claims 20 to 29, wherein the composition has a hardness to elasticity ratio (hardness divided by elasticity) of about 0.75 to 1.50, or about 0.75 to about 1.25, or about 0.75 to about 0.75 to about 1.10, or about 0.75 to about 1.00, or about 0.75 to about 0.90, or about 0.75 to 0.

90.

31. The composition according to any one of claims 20 to 30, wherein the composition is a confectionery composition, wherein, Optionally, the confectionery composition is selected from the group consisting of: gummy candies, sweet fillings, fruit products, jellies, jams and chewy candies, caramel, fruit chews and chocolates, and mixtures thereof.

32. A method for preparing an edible composition as described in any one of claims 20 to 31, the method comprising: a) Mixing the gelling component with an aqueous solution to form a mixture, and allowing the mixture to solidify until it has the stated moisture content; Optionally, the long-branched glutinous starch in the gelling component is pregelatinized starch.

33. The method of claim 32, further comprising pregelatinizing the long-branched glutinous starch prior to mixing with the aqueous solution.

34. The method according to claim 32 or 33, wherein the gelatin is dissolved in at least a portion of the aqueous solution and the long-branched glutinous starch is dissolved in at least a portion of the aqueous solution, the method further comprising mixing the gelatin component with the second component.

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

36. The method according to any one of claims 32 to 35, wherein the long-branched glutinous starch is provided as pregelatinized starch.

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