L-THEANINE FORMULATION

Abstract

The present invention relates to a new formulation comprising L-theanine.

Claims

1. A non-frozen confectionery consisting of (a) an aerated core and (b) an optional coating covering the core, wherein the core comprises L-theanine.

2. The non-frozen confectionery according to claim 1 comprising at least 70 mg L-theanine.

3. The non-frozen confectionery according to claim 1 comprising 70 mg to 250 mg L-theanine.

4. The non-frozen confectionery according to claim 1, characterized in that the non-frozen confectionery is a marshmallow.

5. The non-frozen confectionery according to claim 1, wherein the aerated core comprises (i) sugar and/or sugar substitute, (ii) water, (iii) air, (iv) at least one whipping agent/aerator (usually a protein) (v) any flavor ingredient and/or other auxiliary agent.

6. The non-frozen confectionery according to claim 5, wherein the aerated core comprises between 50-99 wt-%, based on the total weight of the core, of at least one sugar.

7. The non-frozen confectionery according to claim 5, wherein the sugar is chosen from the group consisting of sucrose, corn syrup (glucose syrup), tapioca syrup, and invert sugar.

8. The non-frozen confectionery according to claim 5, wherein the aerated core comprises up to 20 wt-%, based on the total weight of the core, of water.

9. The non-frozen confectionery according to claim 5, wherein the aerated core comprises less than 15 wt-%, based on the total weight of the core, of water.

10. The non-frozen confectionery according to claim 5, wherein the aerated core comprises 1-10 wt-%, based on the total weight of the core, of water.

11. The non-frozen confectionery according to claim 5, wherein the aerated core comprises up to 50% (by volume) of air.

12. The non-frozen confectionery according to claim 5, wherein the aerated core comprises between 1-5 wt-%, based on the total weight of the core, of at least one whipping agent/aerator.

13. The non-frozen confectionery according to claim 5, wherein the whipping agent/aerator is a protein.

14. The non-frozen confectionery according to claim 5, wherein the whipping agent/aerator is chosen from the group consisting of albumen (egg whites) and gelatin.

Description

EXAMPLES

Example 1

[0086] Mix gelatin in water (part 2) with water bath (˜60° C.). Allow at least 40 min for hydration [0087] Cook syrup with water (part 1), granulated sugar, and corn syrup in a pot to 108° C. [0088] Pour syrup into Hobart mixing bowl and set mixer (whisk) speed to medium [0089] Add hydrated gelatin from step 1 and mix for a min. Slowly add egg albumin, malic acid, tapioca starch, powdered sugar, cocoa powder, honey powder, steviol glycosides. Mix for 5 min (high speed) then add premix which comprises L-theanine, caffeine, vitamin B6, and vitamin B12.

[0090] Temperature of the mixture is about 50° C. [0091] Add flavor and mix for another 5 min. Form core marshmallows with target serving size and dust with Sweet Ground Chocolate and Cocoa Gourmet Powder (estimate 20 mg powder/serving)

[0092] The following table is a typical composition (produced according to Example 1):

TABLE-US-00001 Ingredient Amount (mg) L-Theanine 224.49 Pyridoxine Hydrochloride 1.03 Vitamin B12 0.1% WS 1.56 Caffeine 60% encapsulated 97.17 Sugar Icing 75.75 Malic Acid 13.29 Egg Albumin 36.25 Water (part 1) 181.27 Sugar 1191.55 Corn Syrup 589.72 Water (part 2) 120.67 Gelatin 54.85 Tapioca Starch 16.92 Honey Powder 28.00 Steviol glycosides 2.00 Powdered Sugar 1179.66 Nat. Cocoa Powder 290.03 Nat Chocolate Flavor 7.25 Solid weight (core) 3809.52 Sweet Ground Chocolate and Cocoa 20.00 Gourmet Powder (powder coating)