GB2619164A

GB2619164A - Confectionery

Info

Publication number: GB2619164A
Application number: GB2309081.4A
Authority: GB
Inventors: Michael Hornby Lewis
Original assignee: Jelly Drops Ltd
Current assignee: Jelly Drops Ltd
Priority date: 2018-12-21
Filing date: 2019-12-03
Publication date: 2023-11-29
Anticipated expiration: 2039-12-03
Also published as: GB2619164B; GB2591727A; GB2591727B; EP3897190A1; GB201821157D0; GB201917666D0; GB2589386B; GB2619165A; GB2619165B; GB201917667D0; GB2589386A

Abstract

A sugar-free confectionary product composition comprises 0.5 to 2.00 wt.% agar and 0.05 to 1.0 wt.% of at least one galactomannan polysaccharide as gelling agents and water in an amount of 90 wt. % or more. The galactomannan polysaccharide may be present in an amount of from 10% to 40% the amount of agar. The composition may comprise up to 1.5 wt.% gelatine. The galactomannan polysaccharide is preferably carob gum or locust bean gum. The composition may comprise up to 0.5 wt.% electrolyte component, preferably sodium and/or potassium chloride. The composition may include one or more of a non-nutritive sweetener, an acidulant, a starch or starch-derived polysaccharide, a flavourant, and a colourant. The composition is preferably at least 92% water. A method of preparing a confectionary product is also claimed, comprising heating a solution of the gelling agents and water to above the activation temperature, cooling the solution to above the gel setting temperature, depositing the solution, and allowing to set to form a confectionary product. The method preferably does not include a curing or stoving step, and preferably includes a step of pasteurising the set confectionary product.

Description

CONFECTIONERY

The present invention relates to confectionery. In particular, it relates to confectionery of the type referred to as gummies and jellies and to compositions and methods for the preparation thereof.

Gummies and jellies are a class of confectionery based on using a hydrocolloid to stabilise a bulk sweetener, acting as a bulking agent for the confectionery, to produce a gel-like product having a moisture content of up to about 10-20 wt%, depending upon the desired firmness of the confectionery product. Lower water content products have a firmer texture. The hydrocolloids crosslink during the heating step of the manufacturing process to form a network structure within which the molecules of the bulk sweetener become trapped to form a semi-solid or gelled structure.

The bulk sweetener is present in an amount of 70-85 wt% based on the total weight of the gummy or jelly formulation prior to heating. Typically, the bulk sweetener is a mixture of sucrose and glucose syrup. Glucose syrup typically forms 50-60 wt% of the bulk sweetener mixture, the balance being sucrose. In view of the calorific content of sucrose and glucose, alternative bulk sweeteners have been used to provide reduced-sugar or sugar-free products. Polyols such as maltitol, sorbitol, mannitol, maltitol, isomalt and allulose have been used or proposed. However, overconsumption of polyols can head to gastrointestinal symptoms, such as diarrhoea, in some individuals. Additionally, whilst polyols are low in calories, they can be converted to glucose in the liver. Accordingly, the use of polyols as bulking agents is far from ideal.

The most common hydrocolloids used are gelatine, starches and pectin. Other hydrocolloids such as agar, gum Arabic and carrageenan, amongst others, are often used in mixtures with other hydrocolloid to modify the visual and textural characteristics of the confectionery product.

Gelatine is perhaps the most common hydrocolloid used in gummies and jellies and is a protein derived from collagen, primarily bovine or porcine in origin. Gelatine is typically used in an amount of about 5 to 10 % by weight based on the total of the ingredients for the formulation. Gelatine is obviously unsuitable for consumers on vegetarian or vegan diets.

Pectin is a galactomannan hydrocolloid obtained from fruit, typically by extraction of citrus peels or apple pomace. Pectin allows the formation of firm gels at lower concentrations than gelatine, typically at around 1-2 wt%.

Agar (also referred to as agar agar) is a galactose polymer extracted from red algae which forms a firm gel at low concentrations of around 0.1 to 0.5 wt%.

The process for the manufacture of gummy or jelly confectionery varies depending upon the hydrocolloid or mixture of hydrocolloids used and may involves mixing the bulk sweetener and the hydrocolloid or mixture of hydrocolloids, together with any additional ingredients such as flavourings, colourings and acids, followed by heating, with stirring, to the appropriate setting temperature for the hydrocolloid, and for a period sufficient to achieve the required water content. In recipes where the hydrocolloid is gelatine, typically a gelatine solution is added to a cooled sugar syrup.

The cooked composition is then formed into the final product shape. Typical processes include: i) pouring the fluid mass onto a slab, allowing the mixture to cool and then cutting into the desired shape; and ii) depositing into moulds, typically starch moulds.

Following forming, the gummies or jellies are subjected to a curing or stoving process in which excess moisture is removed so that the products dry to their final desired water content of up to about 20 wt%. The stoving conditions are important to the satisfactory characteristics of the final product and typically involve maintenance of appropriate temperatures, relative humidity and air flow, to promote adequate drying at a satisfactory rate. A relative humidity of below about 50% is required. The stoving temperature is dependent upon the gelling agent and is typically 24-35°C for gelatine, to avoid melting the gelatine, 32-43°C for agar and 4966°C for pectin gels. Even with optimised environmental conditions, residence times of 8-24 hours are required.

A report by Carbon Trust in 2011 (Industrial Energy Efficiency Accelerator -Guide to the confectionery stoving sector -Report CTG035) estimated that about 25% of the energy consumption of the sugar confectionery sector, and the associated costs of that energy consumption, were attributable to the stoving process. The report proposed various solutions for greater energy efficiencies for the stoving stage of the manufacturing process.

Other researchers have proposed changes to the formulation of gummy and jelly confectionery with the aim of avoiding the need for any stoving step.

For example, WO 2018/134365 proposes high gelatine content formulations, having a gelatine content of up to 15 wt% and optionally also containing pectin, in which the gelatine preferably has a bloom value in the range of 225 to 250; and moulding the confectionery in silicone moulds. By using high bloom gelatine, the inventors claim that no stoving step is required and confectionery products acquire a finished state after 25 minutes of cooling to set.

US 6419979 hypothesises a modified process in which the confectionery formulation is subjected to moisture-reducing steps prior to moulding. The formulation is applied as a film to a first hot surface of a scrape evaporator to remove moisture from the formulation to an intermediate water content. The film is then scraped from the first hot surface and allowed to flow to a second heated surface which removes further moisture from the slurry until a predetermined final total solids content is achieved. The concentrated slurry is then removed from the second surface and formed into a confectionery product. Since the product is moulded at its final water content level, a specific stoving step is not essential. However, it will be appreciated that this considerably complicates the manufacturing process, requiring considerable additional expenditure in providing a multiple stage scrape evaporator. Whilst solving one problem, the proposed process creates its own issues.

Accordingly, there is a need for an alternative approach to addressing the problems associated with gummy and jelly confectionery manufacture. It is with these issues in mind that the present invention has been devised.

We have determined that by using a hydrocolloid mixture of agar and a galactomannan polysaccharide, preferably locust bean gum, we can prepare gummy and confectionery products in which the bulking agent is water. Compared with known gummies and jellies, which typically have a final water content of no greater than 20 wt%, our products have a water content of the order of 90 wt% or more.

Consequently, since we can avoid the requirement for bulk sweeteners, our products can satisfy the regulatory requirements to be defined as being sugar-free and as tooth-friendly.

Additionally, we have determined that confectionery produced using this mixture can be prepared without the need for a conventional stoving step.

We have also determined that subjecting the set confectionery product to a step of pasteurisation has advantageous effects on the properties of the product.

In one aspect, the present invention provides a composition for the preparation of a confectionery product comprising 0.2 wt.% to 3 wt.% of at least one polysaccharide gelling agent, the balance being water.

Preferably, the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.

Optionally, the composition further comprises gelatine in an amount of up to 1.5 wt.%.

Preferably, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.

In one preferred embodiment, the composition comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

Preferably, the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.

Advantageously, the composition further comprises at least one electrolyte component in an amount of up to about 0.5 wt.%.; optionally wherein the at least one electrolyte component is sodium chloride and/or potassium chloride.

Optionally, the composition further comprises: i) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt%, preferably up to about 0.05 wt%, more preferably about 0.025 wt.%; and/or ii) at least one acidulant, optionally at least one of malic acid and citric acid, further optionally in an amount of up to about 1.0 wt.%; and/or iii) up to about 5 wt.% of a starch or starch-derived polysaccharide, preferably about 1-3 wt.%., more preferably about 2 wt.%, optionally wherein the polysaccharide is maltodextrin.

Advantageously, the water content is at least 92 wt%, preferably at least 94 wt%.

Optionally, the composition further comprises at least one flavourant, preferably in an amount of up to about 0.5 wt%, more preferably up to about 0.4 wt%; and/or at least one colourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.2 wt.%, more preferably up to about 0.15 wt.%.

The present invention also provides a confectionery product having or formed from a composition as defined above.

The present invention also provides a method of preparing a confectionery product, the method comprising the steps of: i) preparing a gelling agent composition comprising at least one polysaccharide gelling agent and optionally gelatine; ii) adding the gelling agent composition to water in an amount of from about 1 wt% to about 5 wt.%, preferably from about 1 wt.% to about 3 wt.%; iii) heating the mixture in water to form a solution; iv) heating the solution to a temperature above the activation temperature of the agar; v) cooling the solution to a temperature above the setting temperature of agar; vi) depositing the solution; and vii) allowing the deposited solution to set to form a set confectionery product.

Preferably, the least one polysaccharide gelling agent agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.

Optionally, the gelling agent composition further comprises gelatine in an amount of up to 1.5 wt.%.

Preferably, the gelling agent composition comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

Preferably, the gelling composition is formed by mixing agar powder and a galactomannan polysaccharide powder in a ratio of from about 10:1 to about 10:4 to form an agargalactomannan polysaccharide mixture; Preferably, the mixture obtained in step ii) comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% galactomannan polysaccharide; the balance being water.

Advantageously, the gelling agent composition of step i) further comprises: a) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt.% based on the total content of the mixture formed with water in step ii), preferably up to about 0.05 wt.%, more preferably about 0.025 wt.%; and/or Hi) a starch or starch-derived polysaccharide, preferably in an amount, based on the total content of the mixture formed with water in step ii) of up to about 5 wt.%, more preferably in an amount of about 1-3 wt.%., even more preferably about 2 wt.%, optionally wherein the polysaccharide is maltodextrin.

Preferably, the cooling step v) includes at least one intermediate step of: a) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5 wt.%.; optionally wherein the at least one electrolyte component is sodium chloride and/or potassium chloride; optionally wherein the first intermediate temperature is about 80°C and/or b) cooling the solution to a second intermediate temperature, lower than the first intermediate temperature, and adding an acidic buffer mixture, optionally wherein the acidic buffer mixture comprises trisodium citrate and at least one of malic acid and citric acid, further optionally wherein the acidic buffer mixture is added in an amount of up to about 1.0 wt.%; yet further optionally wherein the second intermediate temperature is about 70°C; and/or c) adding at least one flavourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.4 wt.%; and/or at least one colourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.2 wt.%, more preferably up to about 0.15 wt.%.

In particular, the methods of the present invention can be characterised in that the method does not include a stoving or curing step.

Preferably, the method further comprises a step of pasteurising the set confectionery product.

The present invention further provides a method of enhancing the firmness of a gummy or jelly product, the method comprising a step of pasteurising the gummy or jelly product.

The above and other aspects of the present invention will now be described in further detail, by way of example only, with reference to the accompanying examples.

Except where the context indicates, all percentages are given as percentages by weight and, apart from references to water or ingredients which are inherently liquid at the relevant processing temperature, references are to percentages by weight of the dry ingredient.

Preparative Example To make a 1000g batch. Ingredients: Hydrocolloid mixture Agar (Gelidium) Locust Bean Gum Maltodextrin Sucralose Electrolyte mixture Sodium chloride Potassium chloride Potassium sorbate Sodium benzoate Acidic buffer mixture Trisodium citrate Malic acid Citric acid Flavouring Colouring Water 13g 3.9g 20g 0.25g (to taste) 0.84g 0.72g 1g 0.88g 1.4g 3.8g (to taste) 3.8g (to taste) Up to 4g (as required) Up to1.5g (as required) Balance The agar and locust bean gum powders were mixed to form a hydrocolloid mixture. A salt mixture was prepared containing the sodium chloride, potassium chloride, sodium benzoate and potassium sorbate. An acidic buffer mixture was prepared by mixing the trisodium citrate, malic acid and citric acid.

The hydrocolloid mixture was added, together with sucralose and ma ltodextrin, with sieving to 944.91g of water. The mixture was heated slowly, with stirring, to the activation temperature of the agar (100°C). The mixture was boiled at this temperature for five minutes, with stirring, to activate the agar and locust bean gum.

The mixture was allowed to cool to around 80°C (over a period of about 20 minutes). The salt mixture was added as a solution to the activated solution with thorough mixing.

The temperature of the solution was allowed to cool to about 70°C and the acidic buffer mixture was added, with stirring. When agar is exposed to hot and acidic conditions, its gelling properties diminish. The acid buffer mixture counteracts this effect.

The colourings and flavourings are added to the mixture in the appropriate quantities to achieve the desired taste and colour; and at a temperature appropriate to the flavour and colour ingredients. Conveniently, powdered colourings and flavourings can be diluted with a small volume of water prior to addition, to improve uniform dispersion and reduce losses.

The mass of the mixture was weighed and water added as necessary to maintain the correct water percentage and total mass of the formulation.

Whilst the mixture remained at a temperature above the setting temperature of the agar (about 40°C for Gelidi um agar), the mixture was poured into moulds of the desired shape and the moulds were refrigerated until the moulded jellies were sufficiently stable to retain their moulded shape, typically after about 10 minutes at 4°C for a moulded jelly, moulded as a teardrop shape, having a volume of about 13m1 and having a length of about 45mm and a diameter at its maximum point of about 30mm Pasteurisation Significantly, from our research, we have found that subjecting the set confectionery product to a step of pasteurisation has advantageous effects on the properties of the product.

The set product was placed in a sealed tray and placed into a hot water bath such that the coldest part of the product is heated to an equivalent lethality of 70°C for 5 minutes, by placing in a water bath at 75°C. Other pasteurisation techniques are well known in the art and will be equally suitable for our process, including steam-jacketed ovens, microwave pasteurisers and so on.

We noted that pasteurisation did not cause the set products to melt or lose their shape in any way.

Texture analysis Moulded jellies were subjected to texture analysis to analyse its textural parameters of firmness, springiness and bite force. Samples were analysed both prior to pasteurisation and post-pasteurisation.

A Stable Micro System TA XT Plus texture analyser fitted with a 5 kg load cell was used in compression mode. Fifteen individual pieces were measured for each sample.

The Full Compression test compressed the sample using a 25 mm diameter cylinder until the sample broke apart. The settings used were: Pre-test speed 1 mm/s Test speed 1 mm/s Post-test speed 10 mm/s Strain 60 % Trigger force 5g Firmness is defined, in this test, as the maximum peak force achieved in the test and Fracturability as the distance of this peak. Elasticity is calculated as the gradient of the trace between 5 mm and the Peak force. The force was also determined at 3 mm.

Texture Profile Analysis (TPA) The Texture Profile Analysis is a double compression test used to calculate the springiness of a material. The samples were compressed using a 45 mm flat disk probe to 30% of its height (the strain). The settings used are shown below Pre-test speed 5 mm/s Test speed 5 mm/s Post-test speed 5 mm/s Strain 30% Trigger force 5 g Springiness is defined, in this test, as how much the sample springs back after the first compression (expressed a percentage of its height).

Bite Test This test replicates the first bite into the sample by cutting the sample with a 'tooth probe'. The Bite force is defined, in this case, as the maximum force required to cut through the sample.

The settings used are shown below.

Pre-test speed 1 mm/s Test speed 1 mm/s Post-test speed 10 mm/s Strain 60 % Trigger force 5 g The results from all the texture analysis tests, with standard deviation values, are given in Table 1 below.

Table 1 -Texture Analysis Non-pasteurised Pasteurised Test Value SD Value SD Firmness / g 955 136 1502 83 Fracturability / mm 7.8 0.5 8.0 0.8 Elasticity / g/mm 209 24 329 44 Bite Force / g (force) 148 19 225 24 Springiness 93 3 96 4 3mm Force 120 14 175 57 As can be seen from these results, the additional step of pasteurising the set products gives rise to a very surprising increase in the firmness, elasticity and bite force of the product. This is particularly surprising bearing in mind the very high water content of the products.

Nutritional analysis The products, both prior to an post-pasteurisation, were subjected to nutritional analysis and the results, given per 100g, are given in Table 2 below: Table 2-Nutritional Analysis Surprisingly, the increase in the firmness, elasticity and bite force of the product evidenced in Table 1 is not at the cost of a decrease in water content. As can be seen from Table 2, the water content of the tested products remained the same both pre-and post-pasteurisation.

Variations The procedure outlined above was also followed to prepare confectionery products using the following mixtures of gelling agents. The percentages given are percentages by weight based on the combined weight of all dry and fluid components in the solution prior to moulding or depositing.

i) Gelatine (1.38 wt.%) and Agar (0.83 wt/%) ii) Agar (1.4 wt.%) and Pectin (0.47 wt.%) iii) Agar (1.4 wt.%), Pectin (0.47 wt.%) and Locust bean gum (0.9 wt.%) iv) Gellan gum (0.25 wt.%) v) Ca rageena n (1.5 wt%) vi) Gellan gum (1.5 wt.%) and Locust bean gum (0.75 wt.%) All the above combinations gave excellent quality products having good firmness for picking up by hand and an appealing texture.

Energy Fat saturates monounsaturates polyunsaturates trans Carbohydrate (total) Carbohydrate (available) Sugars (total) Dietary fibre Protein (Kjeldahl) Protein (Kjeldahl) N Factor Moisture Ash at 525°C Non-pasteurised 61kJ/14kcal <0.1g <0.1g <0.1g <0.1g <0.1g 4.0g 3.0g <0.1g 1.0g <0.1g 6.25 95.1g 0.81g Pasteurised 670/16kcal <0.1g <0.1g <0.1g <0.1g <0.1g 4.3g 3.5g <0.1g 0.8g <0.1g 6.25 95.1g 0.56g The present invention provides a gummy and jelly formulation in which the conventional bulk sweetener bulking agent is effectively replaced entirely by water as the bulking agent, giving a high water content confection. The composition provides a sugar-free confection without relying on polyols or other bulk sweeteners having negative gastrointestinal effects.

We have also surprisingly determined that the composition can be deposited into a firm product which is easy to pick up without the need for a time-consuming stoving process.

We have also determined that products of the present invention can be subjected to a pasteurisation step without any detrimental impact on the shaping of the product. Furthermore, pasteurisation has a surprising enhancing effect the physical properties of the product.

Consequently, the present invention provides gummy and jelly products and methods for the production of gummy and jelly products which avoid the need for a curing or stoving process and which can be subjected to a pasteurisation step, whilst producing a product which is sufficiently firm, even when moulded to a relatively large size, to be held by hand. The present invention is all the more surprising in that such a product can be produced which has a water content of up to about 95 wt.% or higher.

Claims

CLAIMS1. A sugar-free confectionery product composition, the composition comprising 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of at least one galactomannan polysaccharide as a gelling agent and water in an amount of 90 wt. % or more.
2. A composition as claimed in claim 1 wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.
3. A composition as claimed in claim 1 or claim 2 wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of ma nnose to 1 group of galactose.
4. A composition as claimed in claim 3 wherein the galactomannan polysaccharide is carob gum or locust bean gum.
5. A composition as claimed in any preceding claim further comprising a starch or starch-derived polysaccharide in an amount of up to 5 wt. %.
6. A composition as claimed in claim 5 wherein the starch or starch-derived polysaccharide is present in an amount of about 1-3 wt.% or in an amount of about 2 wt.%.
7. A composition as claimed in claim.5 or claim 6 wherein the polysaccharide is maltodextrin.
8. A composition as claimed in any preceding claim further comprising gelatine in an amount of up to 1.5 wt.%.
9. A composition as claimed in any preceding claim further comprising at least one electrolyte component in an amount of up to about 0.5 wt.%.
10. A composition as claimed in any preceding claim further comprising a non-nutritive sweetener; and/or at least one acidulant.
11. A composition as claimed in any preceding claim wherein the water content is at least 92 wt% or at least 94 wt%.
12. A composition as claimed in any preceding claim further comprising at least one flavourant and/or at least one colourant.
13. A method of preparing a sugar-free confectionery product, the method comprising the steps of: i) preparing a sugar-free gelling agent composition comprising agar and at least one galactomannan polysaccharide; ii) adding the gelling agent composition to water to provide a mixture comprising 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of at least one galactomannan polysaccharide; Hi) heating the mixture to form a solution comprising water in an amount of 90 wt % or more; iv) heating the solution to a temperature above the activation temperature of the gelling agent composition; v) cooling the solution to a temperature above the setting temperature of the gelling agent composition; vi) depositing the solution; and vii) allowing the deposited solution to set to form a set confectionery product.
14. A method as claimed in claim 13 wherein the gelling agent composition further comprises gelatine in an amount of up to 1.5 wt.% of the mixture of step ii).
15. A method as claimed in claim 13 or claim 14 wherein the at least one galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.
16. A method as claimed in claim 15 wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose.
17. A method as claimed in claim 16 wherein the galactomannan polysaccharide is carob gum or locust bean gum.
18. A method as claimed in any one of claims 13 to 17 wherein the gelling composition is formed by mixing agar powder and a galactomannan polysaccharide powder in a ratio of from about 10:1 to about 10:4 to form an agar-galactomannan polysaccharide mixture;
19. A method as claimed in any one of claims 13 to 1 wherein the gelling agent composition of step i) further comprises a non-nutritive sweetener.
20. A method as claimed in claim 19 wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt.% based on the total content of the mixture formed with water in step ii), up to about 0.05 wt.%, or about 0.025 wt.%.
21. A method as claimed in any one of claims 13 to 20 wherein the gelling agent composition of step i) further comprises a starch or starch-derived polysaccharide.
22. A method as claimed in claim 21 wherein the starch or starch-derived polysaccharide is present in an amount, based on the total content of the mixture formed with water in step ii) of up to about 5 wt.%, about 1-3 wt.%., or about 2 wt.%.
23. A method as claimed in claim 21 or claim 22 wherein the starch or starch-derived polysaccharide is ma ltodextrin.
24. A method as claimed in any one of claims 13 to 23 wherein cooling step v) includes at least one intermediate step of: a) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5 wt.%.; optionally wherein the at least one electrolyte component is sodium chloride and/or potassium chloride; optionally wherein the first intermediate temperature is about 80°C and/or b) cooling the solution to a second intermediate temperature, lower than the first intermediate temperature, and adding an acidic buffer mixture, optionally wherein the acidic buffer mixture comprises trisodium citrate and at least one of malic acid and citric acid, further optionally wherein the acidic buffer mixture is added in an amount of up to about 1.0 wt.%; yet further optionally wherein the second intermediate temperature is about 70°C; and/or c) adding at least one flavourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.4 wt.%; and/or at least one colourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.2 wt.%, more preferably up to about 0.15 wt.%.
25. A method as claimed in any one of claims 13 to 24 characterised in that the method does not include a stoving or curing step.
26. A method as claimed in any one of claims 13 to 25 further comprising a step of pasteurising the set confectionery product.