A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
A23G 3/00 (2006.01) A23G 3/42 (2006.01) A23G 3/54 (2006.01) A23G 4/10 (2006.01) A23G 4/20 (2006.01) A23L 1/052 (2006.01) A23L 1/054 (2006.01)
Patent
CA 2635880
The present disclosure is directed to a multiple phase confectionery article having a confectionery substrate and a stabilized gel component in contact with the confectionery substrate. The stabilized gel component includes a stabilizing agent that improves the gel matrix by increasing the water and flavor retention of the gel, raising the gel set point temperature, and increasing gel density. The stabilized gel component may be suitable for single phase or multiple phase gel-crème confectionery products.
La présente invention concerne un article de confiserie à phases multiples ayant un substrat de confiserie et un composant de gel stabilisé en contact avec le substrat de confiserie. Le composant de gel stabilisé comprend un agent stabilisant qui améliore la matrice de gel en augmentant la rétention d'eau et d'arôme du gel, en augmentant la température de durcissement du gel, et en augmentant la densité du gel. Le composant de gel stabilisé peut être adapté pour des produits de confiserie gel-crème à phase unique ou phases multiples.
Cassan Maclean
Wm. Wrigley Jr. Company
LandOfFree
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