The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.

Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.

A gummy composition including a gelatin; a pectin; a food-grade organic acid; and water, wherein the gummy composition has a pH of 3.1 to 3.45 or a °Brix range of 76 to 81, and wherein the gummy composition has a removal time of 30 minutes or less in a starchless mold. A method of manufacture of a gummy composition comprising at least one of a pH of 3.1 to 3.45 and a °Brix range of 76 to 81, and having a removal time of 30 minutes or less in a starchless mold, the method including forming a flowable composition of a gelation, a pectin, a food-grade organic acid and water; and depositing the flowable composition into a starchless mold.

A gummy composition including a gelatin; a pectin; a food-grade organic acid; and water, wherein the gummy composition has a pH of 3.1 to 3.45 or a °Brix range of 76 to 81, and wherein the gummy composition has a removal time of 30 minutes or less in a starchless mold. A method of manufacture of a gummy composition comprising at least one of a pH of 3.1 to 3.45 and a °Brix range of 76 to 81, and having a removal time of 30 minutes or less in a starchless mold, the method including forming a flowable composition of a gelation, a pectin, a food-grade organic acid and water; and depositing the flowable composition into a starchless mold.

A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.

A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.

The disclosure provides edible hydration pods for hydrating animals and a method of manufacturing edible hydration pods. In one example, an enclosed, edible hydration pod for dogs is disclosed that includes: (1) a formed casing and (2) a frozen liquid that is enclosed by sealing the casing around the frozen liquid, wherein the casing is an edible and digestible casing that is flavored for dogs and is a transporting vessel for the liquid, wherein the casing includes a gelatin in the range of 35% to 55% and a polymer derived from cellulose.