Extruded gelled products

Details Extruded gelled products Extruded gelled products

A - Human Necessities

23

L

99/1, 167/168

A23L 1/052 (2006.01) A23G 3/00 (2006.01) A23G 3/02 (2006.01) A23G 3/04 (2006.01) A23L 1/0522 (2006.01) A23P 1/12 (2006.01) A61K 9/00 (2006.01) A61K 9/20 (2006.01) A61K 47/36 (2006.01)

Patent

CA 1336327

A process for the extrusion of gelled products, such as jelly gum confectionaries or pharmaceutical products, in a cooker or former extruder uses unique spray-dried pregelatinized high amylose starches alone or in blends with selected starches to provide extrudates which quickly set and form gels. The products typically contain 10-18% of the starch (on a dry solids basis), 70-90% of a sweetener, up to 20% water, and up to 20% of conventional confectionary or pharmaceutical ingredients. The mixture may be heated to about 93°C (200-240°F) prior to extrusion to provide a flowable mixture. The spray-dried, pregelatinized high amylose starches (unmodified or modified) are prepared by a simultaneous steam atomization and spray-drying by process which provides a pregelatinized granular starch or a continuous coupled jet-cooking and spray-drying process which provides a pregelatinized dispersed starch which is substantially non-crystalline and substantially non-retrograded.

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