US4714620A
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Soft, sugarless aerated confectionery composition
Assignee: Warner Lambert Co LLC
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Filing: 1986-12-12
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Granted: 1987-12-22
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Expires: 2006-12-12
Abstract
Abstract A sugarless, soft chewable aerated nougat-type confection having acceptable cold flow and good mouthfeel comprising a hydrogenated starch hydrolysate together with water soluble and water non-soluble cellulosics and a method for producing same.
Inventors
- 👤 Frank J. Bunick
- 👤 Sheryl A. Hutchinson
- 👤 Ralph Cifrese
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 22:54
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/44; A23G3/02; A23G3/0205; A23G3/0215; A23G3/0221; A23G3/38; A23G3/42; A23G3/50; A23G3/52; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 40
Claim 1
Independent Claim
94 words
A sugarless chewable aerated confectionery composition which comprises: a hydrogenated starch hydrolysate in an amount of about 35% to about 89%, cellulosics in an amount of about 1% to about 10% wherein the cellulosics are a non-water soluble and a water soluble cellulosic such that the ratio of water soluble to non water soluble cellulosic is about 1:3 to about 3:1, a whipping agent in an amount of about 0.1% to about 7.5%, fat in an amount of about 2% to about 10%, and a final water content of about 7% to about 12%.
Claim 2
Dependent Claim
94 words
A sugarless chewable aerated confectionery composition which comprises: a hydrogenated starch hydrolysate in an amount of about 35% to about 89%, cellulosics in an amount of about 1% to about 10% wherein the cellulosics are a non-water soluble and a water soluble cellulosic such that the ratio of water soluble to non water soluble cellulosic is about 1:3 to about 3:1, a whipping agent in an amount of about 0.1% to about 7.5%, fat in an amount of about 2% to about 10%, and a final water content of about 7% to about 12%.
Claim 3
Dependent Claim
49 words
The composition of claim 1 wherein the water soluble cellulosic is selected from the group consisting of: methylethylcellulose, Hydroxypropylmethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, methylcellulose, hydroxyethylcellulose and mixtures thereof and the non-water soluble cellulosic is selected from the group consisting of: powdered cellulose, purified cellulose, microcrystalline cellulose, alpha cellulose and mixtures thereof.
Claim 4
Dependent Claim
40 words
The composition of claim 1 wherein the hydrogenated starch hydrolysate has a DP-1 content of about 5% to about 15%, a DP-2 content of about 15% to about 65%, and DP-3 and higher content of about 30% to about 70%.
Claim 5
Dependent Claim
42 words
The composition of claim 1 wherein the whipping agent is selected from the group consisting of egg albumen, gelatin, vegetable proteins such as soy derived compounds, sugarless milk derived compounds such as milk proteins and modified milk proteins and mixtures there of.
Claim 6
Dependent Claim
44 words
The compositions of claim 1 wherein the fat is selected from the group consisting of: fractionated fat, Hydrogenated oils, partially Hydrogenated oil, unsaturated oils, coconut oil, palm oil, palm kernel oil, cottonseed oil, safflower oil, sunflower oil, soy oil, corn oil and mixtures thereof.
Claim 7
Dependent Claim
41 words
The composition of claim 1 further comprising a thickening agent to increase viscosity and improve mouthfeel in an amount up to about 5.5% wherein said thickening agent is selected from the group consisting of natural and synthetic hydrocolloids and mixtures thereof.
Claim 8
Dependent Claim
69 words
The composition of claim 6 wherein said thickening agent is a natural hydrocolloid selected from the group consisting of plant exudates such as arabic, tragacanth, karaya, ghatti; seaweed extracts agar, alginates, carrageenans, furcellaran; plant seed gums such as guar, Locust bean, psyllium, quince, Tamarind; non-fermentable cereal gums such as corn hull gum; plant extracts such as pectin, arabinogalactan; fermentation gums such as dextran, xanthan and curdlan, and mixtures thereof.
Claim 9
Dependent Claim
28 words
The composition of claim 6 wherein said thickening agent is a synthetic hydrocolloid selected from the group consisting of polyvinylpyrrolidone, carboxyvinyl polymers, polyethylene oxide polymers and mixtures thereof.
Claim 10
Dependent Claim
17 words
The composition of claim 1 further comprising a sugar alcohol in an amount up to about 45%.
Claim 11
Dependent Claim
25 words
The composition of claim 9 wherein the sugar alcohol is selected from the group consisting of mannitol, xylitol, sorbitol, galactitol, lactitol, maltitol and mixture thereof.
Claim 12
Dependent Claim
18 words
The composition of claim 1 wherein the cellulosics have an average maximum fiber length of about 40 microns.
Claim 13
Dependent Claim
189 words
A sugarless chewable aerated confectionery composition which comprises: (1) from about 10% to about 35% of a frappe component comprising; a hydrogenated starch hydrolysate in an amount of about 3% to about 30%, a whipping agent in an amount of about 0.1% to about 7.5%, 1%, cellulosics in an amount up to about 10%, and water in an amount of about 0.75% to about 5%; and (2) a syrup component comprising; a hydrogenated starch hydrolysate in an amount of about 19.5% to about 86%, cellulosics in an amount up to about 10%, and water in an amount of about 0.75% to about 5%, (3) fat in an amount of about 2% to about 10% wherein the cellulosics are a non-water soluble cellulosic and a water soluble cellulosic such that the total amount of cellulosics in the composition is about 1% to about 10% and the ratio of water soluble to non-water soluble in the total composition is about 1:3 to about 3:1, and wherein the total amount of hydrogenated starch hydrolysate in the composition is about 35% to about 89%; percents herein are by weight of the final composition.
Claim 14
Dependent Claim
189 words
A sugarless chewable aerated confectionery composition which comprises: (1) from about 10% to about 35% of a frappe component comprising; a hydrogenated starch hydrolysate in an amount of about 3% to about 30%, a whipping agent in an amount of about 0.1% to about 7.5%, 1%, cellulosics in an amount up to about 10%, and water in an amount of about 0.75% to about 5%; and (2) a syrup component comprising; a hydrogenated starch hydrolysate in an amount of about 19.5% to about 86%, cellulosics in an amount up to about 10%, and water in an amount of about 0.75% to about 5%, (3) fat in an amount of about 2% to about 10% wherein the cellulosics are a non-water soluble cellulosic and a water soluble cellulosic such that the total amount of cellulosics in the composition is about 1% to about 10% and the ratio of water soluble to non-water soluble in the total composition is about 1:3 to about 3:1, and wherein the total amount of hydrogenated starch hydrolysate in the composition is about 35% to about 89%; percents herein are by weight of the final composition.
Claim 15
Dependent Claim
20 words
The composition of claim 1 further comprising one or more materials selected from colorants, graining agents flavorants, sweeteners, and preservatives.
Claim 16
Dependent Claim
25 words
The composition of claim 12 which further comprises a thickening agent wherein said thickening agent is present in an amount of up to about 5.5%.
Claim 17
Dependent Claim
71 words
The composition of claim 14 wherein said thickening agent is a natural hydrocolloid selected from the group consisting of plant exudates such as arabic, tragacanth, karaya, ghatti; seaweed extracts such as agar, alginates, carrageenans, furcellaran; plant seed gums such as %uar, locust bean, psyllium, quince, tamarind; non-fermentable cereal gums such as corn hull gum; plant extracts such as pectin, arabinogalactan; fermentation gums such as dextran, xanthan and curdlan, and mixtures thereof.
Claim 18
Dependent Claim
28 words
The composition of claim 14 wherein said thickening agent is a synthetic hydrocolloid selected from the group consisting of polyvinylpyrrolidone, carboxyvinyl polymers, polyethylene oxide polymers and mixtures thereof.
Claim 19
Dependent Claim
17 words
The composition of claim 12 further comprising a sugar alcohol in an amount up to about 45%.
Claim 20
Dependent Claim
25 words
The composition of claim 17 wherein the sugar alcohol is selected from the group consisting of: mannitol, xylitol, sorbitol, galactitol, lactitol, maltitol and mixtures thereof.
Claim 21
Dependent Claim
18 words
The composition of claim 12 wherein the cellulosics have an average maximum fiber length of about 40 microns.
Claim 22
Dependent Claim
49 words
The composition of claim 12 wherein the water soluble cellulosics are selected from the group consisting of methylcellulose, hydroxpropylmethylcellulose, carboxymethylcellulose, hydroxpropylcellulose, methylethylcellulose, hydroxyethylcellulose and mixtures thereof and the non-water soluble cellulosic is selected from the group consisting of: powdered cellulose, purifies cellulose, microcrystalline cellulose, alpha cellulose and mixtures thereof.
Claim 23
Dependent Claim
41 words
The composition of claim 12 wherein the hydrogenated starch hydrolysate has a DP-1 content of about 5% to about 15%, a DP-2 content of about 15% to about 65%, and a DP-3 and higher content of about 30% to about 70%.
Claim 24
Dependent Claim
41 words
The composition of claim 12 wherein the whipping agent is selected from the group consisting of egg, albumen, gelatin, vegetable proteins such as soy derived compounds, sugarless milk derived compounds such as milk proteins and modified milk proteins and mixtures thereof.
Claim 25
Dependent Claim
44 words
The composition of claim 12 wherein the fat is selected from the group consisting of: fractionated fat, hydrogenated oils, partially hydrogenated oils, unsaturated oils, coconut oil, palm oil, palm kernel oil, cottonseed oil, safflower oil, sunflower oil, soy oil, corn oil and mixtures thereof.
Claim 26
Independent Claim
233 words
A method for preparing a sugarless aerated confectionery composition which comprises (a) Preparing a syrup component by admixing a hydrogenate starch hydrolysate in an amount of about 19.5% to about 86%, cellulosics up to about 10% and water, heating said admixture to a temperature of about 155° C. to about 185° C. (b) preparing a frappe component by admixing at least one whipping agent which introduces air into the confectionery composition in an amount of about 0.1% to about 7.5%, cellulosics in an amount up to about 10%, a hydrogenated starch hydrolysate in an amount of about 3% to about 30%. (c) slowly adding said syrup component under agitation and at an elevated temperature of from about 110° C. to about 145° C. to said frappe component, (d) mixing said frappe component and said syrup component to form a uniform mixture, (e) admixing fat with the mixture of step (d) to form a uniform mixture, (f) forming said mixture into the confectionery product, wherein the cellulosics are a non-water soluble cellulosics such that the total amount of cellulosics in the composition is about 1% to about 10% and the ratio of water soluble to non-water soluble in the total composition is about 1:3 to about 3:1, and wherein the total amount of hydrogenated starch hydrolysate in the composition is about 35% to about 89%; percents herein are by weight of the final composition.
Claim 27
Independent Claim
233 words
A method for preparing a sugarless aerated confectionery composition which comprises (a) Preparing a syrup component by admixing a hydrogenate starch hydrolysate in an amount of about 19.5% to about 86%, cellulosics up to about 10% and water, heating said admixture to a temperature of about 155° C. to about 185° C. (b) preparing a frappe component by admixing at least one whipping agent which introduces air into the confectionery composition in an amount of about 0.1% to about 7.5%, cellulosics in an amount up to about 10%, a hydrogenated starch hydrolysate in an amount of about 3% to about 30%. (c) slowly adding said syrup component under agitation and at an elevated temperature of from about 110° C. to about 145° C. to said frappe component, (d) mixing said frappe component and said syrup component to form a uniform mixture, (e) admixing fat with the mixture of step (d) to form a uniform mixture, (f) forming said mixture into the confectionery product, wherein the cellulosics are a non-water soluble cellulosics such that the total amount of cellulosics in the composition is about 1% to about 10% and the ratio of water soluble to non-water soluble in the total composition is about 1:3 to about 3:1, and wherein the total amount of hydrogenated starch hydrolysate in the composition is about 35% to about 89%; percents herein are by weight of the final composition.
Claim 28
Dependent Claim
35 words
The method of claim 24 wherein, during the mixing of step (d), there is added to said step (d), mixture one or more materials selected from colorants, flavorants, sweeteners preservatives, thickening agents and sugar alcohols.
Claim 29
Dependent Claim
27 words
The method of claim 24 wherein during the mixing of step (b), there is added a thickening agent in an amount of about 0.1% to about 1%.
Claim 30
Dependent Claim
23 words
The method of claim 24 wherein the cellulosics are added to the frappe component in an amount of about 1% to about 10%.
Claim 31
Dependent Claim
45 words
The method of claim 24 wherein the water soluble cellulosic is selected from the group consisting of: methylcellulose, hydroxpropylcellulose, methylethylcellulose, hydroxyethylcellulose and mixtures thereof and the non-water soluble cellulosics is selected from the group consisting of: powdered cellulose, purified cellulose, microcrystalline cellulose and mixtures thereof.
Claim 32
Dependent Claim
41 words
The method of claim 24 wherein the hydrogenated starch hydrolysate has a DP-1 content of about 5% to about 15%, a DP-2 content of about 15% to about 65%, and a DP-3 and higher content of about 30% to about 70%.
Claim 33
Dependent Claim
41 words
The method of claim 24 wherein the whipping agent is selected from the group consisting of egg albumen, gelatin, vegetable proteins such as soy derived compounds, sugarless milk derived compounds such as milk proteins and modified milk proteins and mixtures thereof.
Claim 34
Dependent Claim
44 words
The method of claim 24 wherein the fat is selected from the group consisting of: fractionated fat, Hydrogenated oils, partially Hydrogenated oils, unsaturated oils, coconut oil, palm oil, palm kernel oil, cottonseed oil, safflower oil, sunflower oil, soy oil, corn oil and mixtures thereof.
Claim 35
Dependent Claim
41 words
The method of claim 24 further comprising a thickening agent to increase viscosity and improve mouthfeel in an amount up to about 5.5% wherein said thickening agent is selected from the group consisting of natural and synthetic hydrocolloids and mixtures thereof.
Claim 36
Dependent Claim
71 words
The method of claim 32 wherein said thickening agent is a natural hydrocolloid selected from the group consisting of plant exudates such as arabic, tragacanth, karaya, ghatti; seaweed extracts such as agar, alginates, carrageenans, furcellaran; plant seed gums such as guar, locust bean, psyllium, quince, tamarind; non-fermentable cereal gums such as corn hull gum; plan extracts such as pectin, arabinogalactan; fermentation gums such as dextran, xanthan and curdlan, and mixtures thereof.
Claim 37
Dependent Claim
28 words
The composition of claim 32 wherein said thickening agent is a synthetic hydrocolloid selected from the group consisting of polyvinylpyrrolidone, carboxyvinyl polymers, polyethylene oxide polymers and mixtures thereof.
Claim 38
Dependent Claim
17 words
The method of claim 24 further comprising a sugar alcohol in an amount up to about 45%.
Claim 39
Dependent Claim
25 words
The method of claim 35 wherein the sugar alcohol is selected from the group consisting of mannitol, xylitol, sorbitol, galactitol, Lactitol, maltitol and mixtures thereof.
Claim 40
Dependent Claim
18 words
The method of claim 24 wherein the cellulosics have an average maximum fiber length of about 40 microns.
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) | 1990-12-21 | 1991-06-22 | 1991-12-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-12-21 | 1995-06-22 | 1995-12-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-12-21 | 1999-06-22 | 1999-12-22 | $7700.00 | Window Closed / Lapsed |