US4704293A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Gel confections
Assignee: Staley Continental Inc
•
Filing: 1986-09-30
•
Granted: 1987-11-03
•
Expires: 2006-09-30
Abstract
Abstract A process for preparing a gel confection comprises: (a) heating a first component comprising sugar, water, and a first gelling agent under conditions which activate the first gelling agent; (b) preparing a second component comprising a second gelling agent which is a granular, nonbirefringent cold-water-swelling starch under conditions which prevent activation of the second gelling agent; (c) mixing the first component and the second component under conditions which activate the second gelling agent; (d) obtaining the desired mixture viscosity for forming; and (e) forming the mixture into the desired shape.
Inventors
- 👤 Carl O. Moore
- 👤 Cheryl Brown
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 22:44
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/48; A23G3/42; A23L; A23L21/00; A23L21/10; A23L21/18; A23L29/00; A23L29/20; A23L29/206; A23L29/212
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
102 words
A process for preparing a gel confection, which process comprises: (a) heating a first component comprising sugar, water, and a first gelling agent under conditions which activate the first gelling agent; (b) mixing the first component with a second gelling agent which is a non-hydrated instant starch gelling agent under conditions which activate the second gelling agent and to produce a mixture comprising about 40 to 80 weight percent water, about 1 to 20 weight percent of the first gelling agent, and about 1 to 10 weight percent of the second gelling agent; and (c) forming the mixture into the desired shape.
Claim 2
Dependent Claim
102 words
A process for preparing a gel confection, which process comprises: (a) heating a first component comprising sugar, water, and a first gelling agent under conditions which activate the first gelling agent; (b) mixing the first component with a second gelling agent which is a non-hydrated instant starch gelling agent under conditions which activate the second gelling agent and to produce a mixture comprising about 40 to 80 weight percent water, about 1 to 20 weight percent of the first gelling agent, and about 1 to 10 weight percent of the second gelling agent; and (c) forming the mixture into the desired shape.
Claim 3
Dependent Claim
44 words
The process of claim 1 wherein the second gelling agent comprises a granular and nonbirefringent starch having a fat content of less than 0.25 weight percent, a cold-water solubility of greater than 50 weight percent, and a gel strength of greater than 90 grams.
Claim 4
Dependent Claim
13 words
The process of claim 2 wherein the first gelling agent comprises a starch.
Claim 5
Dependent Claim
29 words
The process of claim 2 wherein a mixture viscosity suitable for forming is obtained about 3 to 15 minutes after the first component and the second component are mixed.
Claim 6
Dependent Claim
21 words
The process of claim 1 further comprising dispersing, prior to said mixing, said second gelling agent in an edible, non-hydrating liquid.
Claim 7
Dependent Claim
18 words
The process of claim 5 wherein the mixture additionally comprises about 1 to 25 weight percent fruit derivative.
Claim 8
Dependent Claim
27 words
The process of claim 6 wherein the edible non-hydrating liquid comprises an edible oil and the mixture additionally comprises about 1 to 10 weight percent edible oil
Claim 9
Dependent Claim
20 words
The process of claim 7 wherein the first gelling agent comprises an acid-thinned common corn starch or high-amylose corn starch.
Claim 10
Dependent Claim
14 words
The process of claim 8 wherein the sugar comprises sucrose and a corn syrup.
Claim 11
Dependent Claim
30 words
The process of claim 5 wherein said liquid is a high fructose corn syrup or other aqueous sugar solution having a solids level of at least about 70 weight percent.
Claim 12
Dependent Claim
27 words
The process of claim 5 wherein said liquid is an edible vegetable oil selected from the group consisting of soybean, corn, cottonseed, coconut, or a combination thereof.
Claim 13
Dependent Claim
132 words
A process for preparing a gel confection, which process comprises: (a) heating a composition comprising sugar, water and a first hydratable gelling agent comprised of a member selected from the group consisting of starch, pectin, agar, alginate, gelatin and flour, under conditions which hydrate said first gelling agent, to form a first component; (b) mixing said first component with a second component comprising a non-hydrated instant starch gelling agent so as to hydrate said non-hydrated instant starch gelling agent and to produce a mixture comprising about 40 to 80 weight percent sugar, about 10 to 50 weight percent water, about 1 to 20 weight percent of the first gelling agent and about 1 to 10 weight percent of the instant starch gelling agent; and (c) forming the mixture into the desired shape.
Claim 14
Dependent Claim
132 words
A process for preparing a gel confection, which process comprises: (a) heating a composition comprising sugar, water and a first hydratable gelling agent comprised of a member selected from the group consisting of starch, pectin, agar, alginate, gelatin and flour, under conditions which hydrate said first gelling agent, to form a first component; (b) mixing said first component with a second component comprising a non-hydrated instant starch gelling agent so as to hydrate said non-hydrated instant starch gelling agent and to produce a mixture comprising about 40 to 80 weight percent sugar, about 10 to 50 weight percent water, about 1 to 20 weight percent of the first gelling agent and about 1 to 10 weight percent of the instant starch gelling agent; and (c) forming the mixture into the desired shape.
Claim 15
Dependent Claim
28 words
A process of claim 12 further comprising dispersing, prior to said mixing, said non-hydrated instant starch gelling agent in an edible, non-hydrating liquid to form said second component.
Claim 16
Dependent Claim
120 words
A process for preparing a gel confection, which process comprises: (a) heating a composition comprising sugar, water and a starch gelling agent to form a gelatinized first component; (b) preparing a dispersion comprising an instant starch gelling agent while preventing hydration thereof to form a non-hydrated second component; (c) mixing the first component and the second component so as to hydrate the instant starch gelling agent and to produce a mixture comprising about 40 to about 80 weight percent sugar, about 10 to 50 weight percent water, about 1 to 20 weight percent of the first gelling agent and about 1 to 10 weight percent of the instant starch gelling agent; and (d) forming the mixture into the desired shape.
Claim 17
Dependent Claim
120 words
A process for preparing a gel confection, which process comprises: (a) heating a composition comprising sugar, water and a starch gelling agent to form a gelatinized first component; (b) preparing a dispersion comprising an instant starch gelling agent while preventing hydration thereof to form a non-hydrated second component; (c) mixing the first component and the second component so as to hydrate the instant starch gelling agent and to produce a mixture comprising about 40 to about 80 weight percent sugar, about 10 to 50 weight percent water, about 1 to 20 weight percent of the first gelling agent and about 1 to 10 weight percent of the instant starch gelling agent; and (d) forming the mixture into the desired shape.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1990-11-02 | 1991-05-04 | 1991-11-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-11-02 | 1995-05-04 | 1995-11-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-11-02 | 1999-05-04 | 1999-11-03 | $7700.00 | Window Closed / Lapsed |