GB1286994A - Gum confection composition - Google Patents

Gum confection composition

Info

Publication number
GB1286994A
GB1286994A GB5121369A GB5121369A GB1286994A GB 1286994 A GB1286994 A GB 1286994A GB 5121369 A GB5121369 A GB 5121369A GB 5121369 A GB5121369 A GB 5121369A GB 1286994 A GB1286994 A GB 1286994A
Authority
GB
United Kingdom
Prior art keywords
starch
hydrolysate
oct
corn
composition
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
GB5121369A
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.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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
Priority claimed from US771982A external-priority patent/US3582359A/en
Application filed by Unilever Bestfoods North America filed Critical Unilever Bestfoods North America
Publication of GB1286994A publication Critical patent/GB1286994A/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
    • 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
    • A23G3/38—Sucrose-free products

Abstract

1286994 Gum confections CPC INTERNATIONAL Inc 17 Oct 1969 [30 Oct 1968 31 Oct 1968] 51213/69 Heading A2B A gum confection is made from a composition comprising water, starch, starch hydrolysate having a D.E. of 5-25 and a sweetener (e.g. sucrose, dextrose, corn syrup or mixture thereof). The composition is heated to gelatinise the starch and the resulting syrup is introduced into starch moulds where it gels and dries, the presence of the starch hydrolysate increasing the rate of drying. The starch hydrolysate may be prepared by hydrolysing a starch with acid and/or enzyme (γ-amylase). The hydrolysate may be prepared from corn, potato, tapioca, grain sorghum, waxy milo, waxy maize or rice starch. The starch component is preferably corn starch.
GB5121369A 1968-10-30 1969-10-17 Gum confection composition Expired GB1286994A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US771982A US3582359A (en) 1968-10-30 1968-10-30 Gum confections containing 5-15 d.e. starch hydrolyzate
US77236768A 1968-10-31 1968-10-31

Publications (1)

Publication Number Publication Date
GB1286994A true GB1286994A (en) 1972-08-31

Family

ID=27118540

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5121369A Expired GB1286994A (en) 1968-10-30 1969-10-17 Gum confection composition

Country Status (6)

Country Link
BE (1) BE740936A (en)
CH (1) CH538815A (en)
DE (1) DE1954321A1 (en)
FR (1) FR2021957A1 (en)
GB (1) GB1286994A (en)
NL (1) NL6916390A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6482462B2 (en) 1998-07-07 2002-11-19 Cerestar Holding B.V. Quick-setting starch composition and starch gum confection
WO2014018655A1 (en) * 2012-07-25 2014-01-30 Cargill, Incorporated Quick-setting starch in starch gums

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6482462B2 (en) 1998-07-07 2002-11-19 Cerestar Holding B.V. Quick-setting starch composition and starch gum confection
WO2014018655A1 (en) * 2012-07-25 2014-01-30 Cargill, Incorporated Quick-setting starch in starch gums
CN104619190A (en) * 2012-07-25 2015-05-13 卡吉尔公司 Quick-setting starch in starch gums

Also Published As

Publication number Publication date
FR2021957A1 (en) 1970-07-24
CH538815A (en) 1973-07-15
DE1954321A1 (en) 1970-09-10
NL6916390A (en) 1970-05-04
BE740936A (en) 1970-04-29

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees