Hydrocolloid confectionery product (sweets) where a heat resistant gel is formed on activation by acidic nature (pH 3-3.8)

摘要

A process for preparing a hydrocolloid product comprises mixing one or more hydrocolloids such as pectin and the remaining ingredients of the end product (such as starch, sugar and glucose to form a confectionery product), cooking the formulation mixture thus obtained, shaping the cooked mass and after shaping triggering the cooked mass by acidification to a pH of 3.0-3.8 to form a heat resistant gel structure prior to drying wherein the heat resistant gel structure is retained during further processing.