GB1061886A - Starch-based jelly candies - Google Patents

Starch-based jelly candies

Info

Publication number
GB1061886A
GB1061886A GB921664A GB921664A GB1061886A GB 1061886 A GB1061886 A GB 1061886A GB 921664 A GB921664 A GB 921664A GB 921664 A GB921664 A GB 921664A GB 1061886 A GB1061886 A GB 1061886A
Authority
GB
United Kingdom
Prior art keywords
starch
amylose
amylopectin
ratio
corn
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB921664A
Inventor
John William Robinson
Frank Hanly Brock
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Primary Products Ingredients Americas LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Priority to GB921664A priority Critical patent/GB1061886A/en
Publication of GB1061886A publication Critical patent/GB1061886A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

In the preparation of starch base jelly candies from a mixture of a sweetener and starch, the starch employed consists essentially of amylose and amylopectin in the ratio 75: 25 to 40: 60. The starch may be derived from potato, cassava, sorghum, sago, or preferably corn, and is mixed to obtain the desired amylose-amylopectin ratio, for example with high-amylose starch from hybrid corn, amylose, or defatted amylose. The preferred mix is substantially pure amylose with acid-modified or oxidized thin-boiling confectioners' starch.ALSO:In the preparation of starch base jelly candies from a mix containing 90-95 wt. per cent. sweetener and 5-10 wt. per cent. of starch, based on the dry substance, wherein the starch is dissolved in water at a temperature above 135 DEG C. but not in excess of that at which the starch tends to be degraded, the hot fluid mixture is concentrated to a water content of 16-22 wt. per cent., for example by boiling in an open kettle, and formed into jelly candies, the starch employed consists essentially of amylose and amylopectin in the ratio 75:25 to 40:60. Any suitable sweetener may be employed, for example mixtures of sucrose and corn syrup, with or without dextrose. The starch may be derived from potato, cassava, sorghum, sago, or preferably corn, and is mixed to obtain the desired amylose: amylopectin ratio, for example with high-amylose starch from hybrid corn, amylose, or defatted amylose. It is preferred to use blends of substantially pure amylose with acid modified or oxidised thin-boiling confectioners' starch. Conventional colouring and flavouring agents may be added, preferably after the concentration step.
GB921664A 1964-03-04 1964-03-04 Starch-based jelly candies Expired GB1061886A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB921664A GB1061886A (en) 1964-03-04 1964-03-04 Starch-based jelly candies

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB921664A GB1061886A (en) 1964-03-04 1964-03-04 Starch-based jelly candies

Publications (1)

Publication Number Publication Date
GB1061886A true GB1061886A (en) 1967-03-15

Family

ID=9867650

Family Applications (1)

Application Number Title Priority Date Filing Date
GB921664A Expired GB1061886A (en) 1964-03-04 1964-03-04 Starch-based jelly candies

Country Status (1)

Country Link
GB (1) GB1061886A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0252306A2 (en) * 1986-06-06 1988-01-13 National Starch and Chemical Corporation Starch-based jelly gum confections
EP1023841A1 (en) * 1999-01-29 2000-08-02 Societe Des Produits Nestle S.A. Chewy confectionery product

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0252306A2 (en) * 1986-06-06 1988-01-13 National Starch and Chemical Corporation Starch-based jelly gum confections
EP0252306A3 (en) * 1986-06-06 1988-08-03 National Starch And Chemical Corporation Starch-based jelly gum confections
EP1023841A1 (en) * 1999-01-29 2000-08-02 Societe Des Produits Nestle S.A. Chewy confectionery product
US6531174B2 (en) 1999-01-29 2003-03-11 Nestec S.A. Chewy confectionery product
CZ300219B6 (en) * 1999-01-29 2009-03-18 Société des Produits Nestlé S. A. Chewy confectionery product

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