| 摘要 |
An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a starch having a cold-water-solubility of greater than 25 percent, hydratable and functioning as a gelling colloid and (b) saccharides. The starch is heated at a temperature below the boiling point of the mixture to fully gelatinize the starch, and the mixture is extruded to provide the gel confection.
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