CONFECTION WITH GELATIN COMPLEX
A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.
1 . A confectionary product comprising:
a. 5-95 wt. % polyphenol-gelatin complex containing up to 60 wt. % water based on polyphenol and gelatin solids, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and
b. 10-95 wt. % suitable bulking agent;
wherein the confectionary product disintegrates during chewing under mouth conditions of temperature and moisture in 2 to 40 minutes.
2 . A confectionary product of claim 1 , wherein the suitable bulking agent is selected from group consisting of erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, protein, protein salts, and combinations thereof.
3 . A confectionary product of claim 1 , wherein the protein and protein salts are derived from milk or soybean materials.
4 . A confectionary product of claim 1 , wherein the confectionary product disintegrates during chewing under mouth conditions of temperature and moisture in 2 to 10 minutes.
5 . A confectionary product of claim 1 , wherein the polyphenol and gelatin complex is made by mixing dry gelatin with a polyphenol and water solution.
6 . A confectionary product of claim 1 , wherein the polyphenol-gelatin complex is made at a mixing temperature of 28-90° C.
7 . A confectionary product of claim 1 , wherein the polyphenol-gelatin complex is made at a mixing temperature of 30-65° C.
8 . A confectionary product of claim 1 , wherein the confectionary product contains 10-60 wt. % polyphenol-gelatin complex.
9 . A confectionary product of claim 1 , wherein the confectionary product contains 20-40 wt. % polyphenol-gelatin complex.
10 . A confectionary product of claim 1 , further comprising a disintegrating amount of an ingredient selected from the group consisting of fats, oils, lecithin, emulsifiers, sorbitol, maltitol, isomalt, xylitol, sugar, calcium carbonate, and combinations thereof.
11 . A method of making a confectionary product comprising the steps of:
a. making a polyphenol water solution by mixing polyphenol with water;
b. making a polyphenol-gelatin complex mass by mixing the polyphenol water solution with dry gelatin in a mixer at 28-90° C.;
c. making a confectionary mass by mixing a bulking agent into the polyphenol-gelatin complex mass; and
d. forming confectionary pieces from the confectionary mass.
12 . A method of claim 11 , wherein polyphenol-gelatin complex mass comprises polyphenol and gelatin in polyphenol to gelatin ratio of 0.2:1 to 0.8:1 by weight.
13 . A method of claim 11 , wherein the bulking agent is selected from group consisting of erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, protein, protein salt, and combinations thereof.
14 . A method of claim 11 , wherein the protein and protein salts are derived from milk or soybean materials.
15 . A method of claim 11 , wherein the confectionary product disintegrates during chewing under mouth conditions of temperature and moisture in 2 to 10 minutes.
16 . A method of claim 11 , wherein the polyphenol-gelatin complex is made at a mixing temperature of 30-65° C.
17 . A method of claim 11 , wherein the confectionary product contains 10-60 wt. % polyphenol-gelatin complex.
18 . A method of claim 11 , wherein the confectionary product contains 20-40 wt. % polyphenol-gelatin complex.
19 . A method of claim 11 , further comprising a disintegrating amount of an ingredient selected from the group consisting of fats, oils, lecithin, emulsifiers, sorbitol, maltitol, isomalt, xylitol, sugar, calcium carbonate, and combinations thereof.