US 12,324,442 B2
Confectionery chip product; and methods of making the same
Tracy Jaico, East Hanover, NJ (US); Kiran Vyakaranam, East Hanover, NJ (US); Anny M. Hierro, East Hanover, NJ (US); Priya Gokhale, East Hanover, NJ (US); and Sharat Jonnalagadda, East Hanover, NJ (US)
Assigned to INTERCONTINENTAL GREAT BRANDS LLC, East Hanover, NJ (US)
Appl. No. 17/628,607
Filed by Intercontinental Great Brands LLC, East Hanover, NJ (US)
PCT Filed Aug. 10, 2020, PCT No. PCT/US2020/045583
§ 371(c)(1), (2) Date Jan. 20, 2022,
PCT Pub. No. WO2021/030247, PCT Pub. Date Feb. 18, 2021.
Claims priority of provisional application 62/886,619, filed on Aug. 14, 2019.
Prior Publication US 2022/0264905 A1, Aug. 25, 2022
Int. Cl. A23G 3/42 (2006.01); A23G 3/34 (2006.01); A23G 3/48 (2006.01)
CPC A23G 3/42 (2013.01) [A23G 3/0063 (2013.01); A23G 3/48 (2013.01)] 25 Claims
 
1. A confectionery chip product, comprising:
about 45 to about 85 wt % of a bulk sweetener, wherein the bulk sweetener is not a dried fruit or dried vegetable; and
about 5 to about 50 wt % of a gelatinized starch, wherein each amount is based on the total weight of the confectionery chip product;
wherein the confectionery chip product has
a moisture content of about 0 to less than 6 wt % based on the total weight of the confectionery chip product; and
a thickness of less than 4 mm;
and further wherein the confectionery chip product optionally comprises one or more of the following attributes:
a non-uniform cell structure; and
a breaking force of less than 2000 g as measured by a texture analyzer having a spherical probe and with 50 kg load cell.