	US 12,285,027 B2
	Confectionery product and manufacturing process thereof
Tanja Catharina Jozefina Vleugels, Tm Breda (NL); Petrus Henricus De Jong, Bd Breda (NL); and Alessandro Bottini, Lainate (IT)
Assigned to PERFETTI VAN MELLE S.P.A., Lainate (IT)
Appl. No. 17/785,336
Filed by PERFETTI VAN MELLE S.P.A., LAINATE (IT)
PCT Filed Dec. 14, 2020, PCT No. PCT/EP2020/085999 § 371(c)(1), (2) Date Jun. 14, 2022, PCT Pub. No. WO2021/122463, PCT Pub. Date Jun. 24, 2021.
Claims priority of application No. 102019000024027 (IT), filed on Dec. 16, 2019.
Prior Publication US 2023/0036873 A1, Feb. 2, 2023
Int. Cl. A23G 3/54 (2006.01); A23G 3/34 (2006.01); A23G 3/42 (2006.01)

CPC A23G 3/54 (2013.01) [A23G 3/0065 (2013.01); A23G 3/42 (2013.01); A23V 2002/00 (2013.01)]

18 Claims

1. A confectionery product including a chewy center comprising sugar, glucose syrup and gellan gum, a layer of at least partially amorphous candy material surrounding said chewy center, wherein the ratio sugar/glucose syrup in the chewy center ranges from 54:46 to 49:51 on dry weight basis wherein the chewy center is free of gelatin and other hydrocolloids different from gellan gum;

wherein the glucose syrup used in the chewy material and/or in the at least partially amorphous candy layer comprises mono and disaccharides ranging from 25% to 35% by weight, on dry weight basis; and

wherein the glucose syrup contains at least 19% by weight of sugars having a DP index greater than 9, compared to the total weight of glucose syrup on dry weight basis.