GB1286994A - Gum confection composition - Google Patents
Gum confection compositionInfo
- 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
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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
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.
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)
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 |
-
1969
- 1969-10-17 GB GB5121369A patent/GB1286994A/en not_active Expired
- 1969-10-29 DE DE19691954321 patent/DE1954321A1/en active Granted
- 1969-10-29 BE BE740936D patent/BE740936A/xx unknown
- 1969-10-30 CH CH1620569A patent/CH538815A/en not_active IP Right Cessation
- 1969-10-30 FR FR6937389A patent/FR2021957A1/fr not_active Withdrawn
- 1969-10-30 NL NL6916390A patent/NL6916390A/xx unknown
Cited By (3)
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 |
---|---|
NL6916390A (en) | 1970-05-04 |
BE740936A (en) | 1970-04-29 |
CH538815A (en) | 1973-07-15 |
DE1954321A1 (en) | 1970-09-10 |
FR2021957A1 (en) | 1970-07-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Hizukuri et al. | Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules | |
US4886678A (en) | Method for manufacture of jelly gum confections | |
US2891869A (en) | Process for preparing starch syrups | |
GB1445132A (en) | Chewing gums of longer lasting sweetness and flavour | |
GB1247639A (en) | Improvements in or relating to the manufacture of popcorn | |
GB1532870A (en) | Chewing gum with storage qualities | |
GB1516943A (en) | Edible jelly and method of preparing same | |
GB1163598A (en) | Improved gelled food products and process for preparing same | |
GB1331389A (en) | Sucrose/starch sweeteners | |
GB1293477A (en) | Solidified product from high fructose corn syrup and process for the preparation thereof | |
Blanchard et al. | Starch hydrolysates | |
GB1371711A (en) | Sweetening compositions | |
JPH0430402B2 (en) | ||
GB1286994A (en) | Gum confection composition | |
GB1479515A (en) | Baby food formulation | |
GB1171893A (en) | Process for the Preparation of Novel Starch Products | |
US4219582A (en) | Xanthan gum and locust bean gum in confectionery use | |
GB1286275A (en) | Agglomerable sugar composition | |
USRE30880E (en) | Low D.E. starch conversion products | |
GB1397845A (en) | Levulose bearing sweetening compositions | |
US2266051A (en) | Manufacture of confections | |
FR2245299A1 (en) | Artificial sweetening compsns - based on low alkyl esters of aspartylphenylalanine | |
GB1240557A (en) | Solid non-caking food compositions | |
GB881371A (en) | Water resistant adhesive comprising a gelatinized starch and process for preparing same | |
GB945368A (en) | Crystalline sugar products |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLNP | Patent lapsed through nonpayment of renewal fees |