| 摘要 |
1,163,598. Gelled foodstuffs. CORN PRODUCTS CO. 3 Nov., 1966 [15 Nov., 1965], No. 49415/66. Heading A2B. Gelled foodstuffs (e.g. confectionery, puddings, pie fillings, custards, toppings and icings) comprise a flavouring agent and a thin boiling amylose or amylose-contaming ceareal starch (e.g. corn (maize) starch, rice starch, sorghum starch and barley starch) having a fluidity of 30-80 (as measured by the Buel method) and a fat content of less than 0.3 per cent by weight. In the Examples confectionery is made from compositions comprising defatted starch, sucrose, corn syrup and optionally citric acid, lemon flavour and colouring. The confectionery may be made by depositing the hot composition into depressions on a bed of moulding starch which may be on an endless belt, or into depressions on the belt, or by extruding under pressure the composition and cutting into pieces. The cooled pieces may be coated with sugar and packaged. |
