Confectionery Containing Low Viscosity Iota Carrageenan
The present invention provides a food product in which gelatins are replaced with a texturizer composition comprising a low viscosity iota carrageenan. The present invention also provides a method for replacing gelatins in a food product with a texturizer composition comprising low viscosity iota carrageenan. In preferred embodiments, the invention provides a gelled confectionery containing a texturizer composition comprising low viscosity iota carrageenan, which allows the partial or full replacement of gelatin in the composition.
1 . A confectionery composition comprising:
a texturizer comprising a low viscosity iota carrageenan and an additional hydrocolloid; and
a sweetener;
wherein the low viscosity iota carrageenan has a viscosity less than about 30 cP when measured in 1.5% concentration at 75° C.;
and wherein the texturizer provides a gelled texture to the final confectionery product.
2 . The confectionery composition of claim 1 , wherein the composition is substantially free of gelatin.
3 . The confectionery composition of claim 1 or 2 , wherein the additional hydrocolloid is selected from the group consisting of kappa carrageenan, HM pectin, co-processed cellulose/cellulose gum or a combination of these hydrocolloids.
4 . The confectionery composition of claim 3 , wherein the additional hydrocolloid is kappa carrageenan.
5 . The confectionery composition of claims 1 to 4 , wherein the texturizer is present in the confectionery composition in an amount of from about 1.5% to about 3% by weight of the confectionery composition.
6 . The confectionery composition of claim 5 , wherein the texturizer comprises the low viscosity iota carrageenan in an amount of about 50% or less, by weight of the texturizer composition.
7 . The confectionery composition of claim 6 , wherein the additional hydrocolloid is present in the texturizer composition in an amount above about 35%, by weight of the texturizer composition.
8 . The confectionery composition of claims 1 to 7 , wherein the sweetener comprises one or more sugars.
9 . The confectionery composition of claim 8 , wherein the sweetener is present in an amount of at least about 40% by weight of the confectionery composition.
10 . The confectionery composition of claim 9 , wherein the sweetener comprises from about 40% to about 80% by weight of the confectionery composition.
11 . A process for the preparation of a high brix confectionery comprising the step of depositing the confectionery composition at a temperature less than about 90° C.; wherein the confectionery composition comprises:
a texturizer comprising a low viscosity iota carrageenan and an additional hydrocolloid; and
a sweetener;
wherein the low viscosity iota carrageenan has a viscosity less than about 30 cP when measured in 1.5% concentration at 75° C.;
and wherein the texturizer provides a gelled texture to the final confectionery product.