Confectionary products and their manufacture

Abstract

An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a sugar and a structure-forming agent selected from a hydrocolloid and modified starch, wherein the solids content of the jelly product, when formed into the body, is at least 60 wt %. A method is described of making such an edible jelly product which is transparent and contains air bubbles which are visible by eye; and which may be brought together with other such jelly products to form consolidated bodies such as twists, which can be easily peeled apart by consumers.

Claims

1. A transparent edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a transparent matrix of a sugar and a chemically modified starch prepared by enzymatically or chemically treating native starch, wherein a solids content of the jelly product, when formed into the body, is at least 60 wt %, wherein the edible jelly product contains discrete air bubbles that are visible by eye in the transparent matrix, wherein the discrete air bubbles have a size in the range 5 m-5 mm, and wherein the mass is absent of intentionally added air.

2. The edible jelly product as claimed in claim 1 wherein the edible jelly product is a monolithic body consisting essentially of extruded edible jelly.

3. The edible jelly product as claimed in claim 1 wherein the edible jelly product is in the form of a strand or rope or strip or slab.

4. The edible jelly product as claimed in claim 1 wherein the body is formed by extrusion.

5. The edible jelly product as claimed in claim 1, wherein the product has a surface which allows it to be peeled from another edible jelly product against which it has been placed.

6. The edible jelly product as claimed in claim 5, that has been given a surface treatment with a material which aids separation of edible jelly products.

7. The edible jelly product as claimed in claim 6, wherein the product has been electrostatically coated.

8. The edible jelly product as claimed in claim 1, which comprises a twisted strand or rope.

9. The edible jelly product as claimed in claim 1, wherein the edible jelly product does not contain gelatin.

10. A method of making an edible jelly product as claimed in claim 1, in which method a mass of jelly-forming material is introduced into equipment which progressively advances the mass to a forming station at which progressive formation of the edible jelly product takes place; wherein the solids content value of the edible jelly product emerges from the forming station is within 10% of the solid contents value of the mass which was introduced into the equipment.

11. The method as claimed in claim 10 wherein the temperature of the edible jelly product which emerges from the forming station is at least 20 C. lower than the temperature at which the mass entered the equipment.

12. The method as claimed in claim 10 wherein the equipment comprises a co-rotating twin-mixer extruder with low clearances between the screws, and between each screw and the barrel; wherein the average spacing between the flights (raised portions) of the screws and the walls of the extruder does not exceed 2 mm; and wherein the clearance between the screws may be such that the average clearance between the flight of one screw and the flight of another screw is not more than 2 mm.

13. The method as claimed in claim 10, wherein the equipment is cooled and/or the product is cooled at the forming station or downstream of the cooling station.

14. The method as claimed in claim 10 wherein no external heating is applied to the mass as it advances, within the equipment, to the forming station.

15. The method as claimed in claim 14 wherein external cooling is applied to the mass as it advances, within the equipment, to the forming station.

16. The method as claimed in any of claim 10 wherein the method does not employ any post-formation treatment to substantially change the water content of the edible jelly product.

17. The method as claimed in any of claim 10 wherein no air is intentionally added to the mass during the method of forming the edible jelly product.

18. The method as claimed in any of claim 10 wherein two or more jelly masses are advanced to the forming station and are progressively formed at the forming station into an edible jelly product having two or more zones.

19. The method as claimed in any if claim 10 wherein the equipment comprises an extruder in which the entire mass of jelly-forming material is advanced; means for splitting the mass into two or more portions at the downstream end of the extruder, and for delivering the respective portions to respective sub-extruders or static mixers in which the portions are conveyed to respective forming stations.

20. The method as claimed in claim 19 comprising means, downstream of the means for splitting, to permit introduction into the respective portion of one or more components to achieve differentiation of the respective edible jelly products.

21. The method as claimed in any of claim 10 wherein a plurality of jelly masses are advanced to the forming station and are separately formed into a plurality of edible jelly products which are brought together downstream of the forming station to form a consolidated body having edible jelly products in surface-to-surface contact.

22. The method as claimed in claim 21 wherein the plurality of jelly masses are bought together when at a temperature of above 15 C. and below 40 C.

23. A consolidated product, comprising a plurality of edible jelly products as claimed in claim 1, in surface-to-surface contact, such that a single edible jelly product can be removed by peeling it from the other product(s).

24. The edible jelly product as claimed in claim 1, wherein the air content of the product does not exceed 20% of the total product volume, or does not exceed 10% of total product volume.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) The disclosure will now be further described, by way of example, with reference to the accompanying figures and the following examples; each are provided by way of illustration only.

(2) FIG. 1 is a schematic drawing of manufacturing apparatus for making products;

(3) FIG. 2 is a drawing made from a photograph of a portion of a rope of edible jelly product, shown against a millimeter ruler;

(4) FIG. 3 is a drawing made from a photograph of a portion of two ropes of edible jelly products, formed by extrusion and wound together shortly after extrusion, shown against a millimeter ruler;

(5) FIG. 4 is a drawing made from a photograph of a portion of a rope of edible jelly product, shown against a millimeter ruler;

(6) FIG. 5 is a perspective view of three ropes of edible jelly products, formed by extrusion and twisted together shortly after extrusion; and

(7) FIG. 6 is a perspective view of three slabs of edible jelly products, formed by extrusion and laid together shortly after extrusion.

DETAILED DESCRIPTION

Example 1

Equipment

(8) Pilot plant scale indirect (tubular) cooker skid, supplied by Vomatech BV:

(9) 30 kg steam jacketed pre-mix vessel with high shear mixer Steam tubular cooker with back pressure capability Steam jacketed flash off vessel with vacuum pump Twin-screw co-rotating extruder supplied by Gabler GmbH Jacketed static mixers (SMX type) supplied by Sulzer Chemtech
Marble slab/cooling table
Piston extruder supplied by A.W.Smith & Sons Ltd

(10) The following components were used:

(11) TABLE-US-00001 Ingredient Recipe wt % solids solids Ingredient kg recipe (wt %) (wt %) Water 2 6.7 0 0.0 Gelatin solution 2.5 8.3 38 3.2 (ex-Rousselot) Glucose syrup 12.6 42.0 80 33.6 (ex-Roquette) Acid modified starch 3.5 11.7 86 10.0 (ex-Roquette) Sugar 9.2 30.7 100 30.7 (ex-British Sugar) Apple juice 0.2 0.7 73 0.5 (ex-Firnnenich) Total 30 100 78.0
Method:

(12) Water and glucose were added into a pre-mix vessel. Agitation and heat were applied to blend the ingredients and warm to around 60 C. The acid-modified starch and sugar were combined into a dry blend and added gradually into the water and glucose mix. Agitation and heat were continued. Pre-mix temperature did not exceed 85 C. to avoid starting starch gelatinization. Finally gelatin solution and apple juice concentrate were added to the pre-mix. At this point the pre-mix solids were 78%.

(13) The pre-mix solution was then entered into the cooking system. The product was cooked under a back pressure of c. 0.5 MPa and to a temperature of 135 C. After reaching the desired cooking temperature the product flow was directed into the steam jacketed flash off vessel under c. 40 kPa vacuum to remove excess moisture. The product can then be extracted from the flash off vessel. The extraction temperature was approximately 80 C. and product solids content before color/flavor/acid (CFA) addition was about 82%.

(14) CFA was optionally added manually after cooking. Following cooking and optional CFA addition, the jelly mass was extruded. This extrusion step can comprise either cooling followed by extrusion, or cooling during and/or following extrusion. Both options are described below.

(15) 1a) Example of Cooling Followed by Extrusion

(16) The cooked jelly product was cooled on a marble slab or cooling table from about 80 C. to about 40 C. During this cooling phase the product was continually moved and folded to ensure cooling was homogeneous throughout the product. At about 40 C. the product was placed into the piston extruder. The machine comprises a piston which moves in a vertical motion to express product through a die head with a circular cross-section, and with a diameter of approximately 6 mm. The machine and die head were fully glazed with oil before becoming in contact with the product. The extrusion temperature of the jelly was about 35 C. to form a jelly rope.

(17) The extruded ropes of product were laid onto a plastic tray (which was not cooled), and which comprised multiple grooves along the length of the tray. The product ropes were extruded into the grooves in order to prevent spreading of the ropes as the product cooled and set.

(18) The trays were then left at ambient temperature overnight until the product ropes had fully set and could be removed from the trays.

(19) The product of the above Example 1a) was substantially clear, although multiple large (1 mm or greater diameter; 0.5 mm.sup.3 or greater volume) air bubbles were clearly visible in the product ropes. The surface of the ropes was smooth and glossy.

(20) 1 b) Example of Cooling During and after Extrusion

(21) With reference to FIG. 1, the cooked jelly mass at a temperature of approximately 85 C. was transferred from cooker 2 to a twin-screw co-rotating mixing extruder 4 supplied by Gabler GmbH, model no. DE-40-T-15D. The extruder was fitted with a jacketed feeding hopper and the jacket temperature was maintained at 85 C. by means of hot water circulation through the jacket. The extruder screw configuration used only conveying type screw elements.

(22) The extruder was connected to a flow splitter device 6 and jacketed static mixers 8 supplied by Sulzer Chemtech. The jacketed static mixers were of the SMX type design and had an internal diameter of about 40 mm and length about 1 m. The jacketed static mixers were further connected to extrusion nozzles 10 with a circular cross-section of internal diameter about 4 mm.

(23) Pressure is monitored at the end of the mixing extruder and at the end of each static mixed by pressure gauges marked P in FIG. 1.

(24) The extruder 4 was heated to about 60 C. and the jacketed static mixers 8 were heated to a temperature of about 60 C. by means of hot water circulation through their respective heating jackets. At the inlet to each static mixer 8 one or more additives (for example color(s) or flavor(s) and/or acid(s) may be injected via a respective inlet port, fed by a respective metering pump arrangement 12, 14, 16.

(25) Once the above temperatures had been reached, jelly at a temperature of about 90 C. was introduced into the feed hopper 18 of the extruder 4 and the extruder screws were rotated at a range of speeds from 50 rpm to 90 rpm (as stated in the table below). Additives were added to the respective portions of jelly downstream of the flow splitter device to render each final jelly rope distinctive, in comparison with the others.

(26) After about 2 minutes, jelly was observed to exit the extrusion nozzles 10. The process was left for about 10 minutes to stabilize, and then the extruded jelly ropes were laid onto a moving stainless steel cooling band 20 in order to further cool the product. The steel surface of the cooling band was oiled before introducing the product in order to prevent adhesion of the product to the metal. The jelly was sticky to the touch at the point at which it exited the extrusion nozzles.

(27) The temperature of the jelly at the point at which it exited the nozzles was about 50 C. The temperature of the water used in the cooling band 20 was about 15 C. The temperature of the jelly ropes at the end of the cooling band was about 25 C., at which point the jelly was observed to be substantially less sticky when compared to the point of exit of the extrusion nozzles. The ropes could be manually handled and twisted together by hand at this point in order to form twisted rope shapes. The flow rate was about 6.5 kg/h per nozzle, i.e. about 13 kg/h total.

(28) The cooling band 20 has a width of about 1.2 m and a length of about 6 m. The linear speed of the cooling band was about 5 m/min. Some die-swell was observed in the ropes at the point of exit of the extrusion nozzles. The final diameter of the cooled ropes at the end of the cooling band was about 5 mm. Little or no spreading of the jelly on the cooling band was observed, i.e. the jelly ropes maintained a substantially cylindrical cross-section, with an almost imperceptible flat on their external surface.

(29) For this example colors, flavors and acid were added to the jelly prior to extrusion. Colors, flavors and acid, or combinations of these, can optionally be added to the jelly at the point of entry of the jelly into the jacketed static mixers, or using optional injection ports in the extruder barrel, in order to extrude multiple ropes with one or more colors and/or flavors, and/or acids.

(30) In the table below the shear rate is the shear rate between the tips of the flights of the extruder screws and the barrel wall, calculated by the equation given above (the screw diameter D being 39.4 mm and the channel depth being 0.3 mm, in the equipment used).

Examples 2-19

(31) These examples used the jelly mass described in Example 1. Examples 2-12 used the same extrusion apparatus as is described in Example 1: an extruder with a flow splitter and jacketed static mixers. Two ropes were extruded directly onto a cooling belt with a length of about 5 m and with a surface temperature of about 17 to 25 C. Examples 13-19 used a somewhat different extrusion arrangement: the same extruder, with the same conveying elements set-up, but without the flow splitter or the jacketed static mixers. One rope was extruded directly from the extruder onto a cooling belt with a length of about 5 m and a surface temperature of about 17 to 25 C. The extrusion parameters were adjusted, as stated in the table below. In particular, it is noted that the examples produced products when the jelly temperature at the die plates varied widely, from the lowest value of 26 C. (Example 9), up to 69 C. (Example 2).

(32) TABLE-US-00002 Temp. of Set-point Set-point jelly in temp. of temp. of Jelly temp. Approx. feed Extruder Calculated extruder jacketed Jelly at end of jelly hopper screw Extruder Shear cooling static temp. at cooling flow Comments ( C.) speed torque rate jacket mixer die plate band rate on product Ex. approx (rpm) (Nm) (s.sup.1) ( C.) ( C.) ( C.) ( C.) (kg/h) appearance 2 85 C. 50 17 344 60 70 69 28 20 Product flowing on belt, resulting in non- cylindrical cross-section. Temperature too high/ viscosity too low for rope formation 3 90 C. 50 23 344 60 60 54 24 13.5 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 4 90 C. 50 23 344 55 55 50 25 13 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 5 85 C. 30 206 55 55 49 9 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 6 85 C. 50 24 344 55 55 49 24 13.5 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 7 85 C. 55 23 378 55 55 48 14.5 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 8 85 C. 50 21 344 55 50 60 24 15 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 9 85 C. 40 21 275 50 40 26 19 2 Ropes produced but flow rate low. 10 85 C. 70 28 481 50 40 28 5.5 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 11 85 C. 30 19 206 50 50 52 21 8.5 Clear ropes with a few visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 12 Approx. 30 27 206 45 40 45 21 10 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 13 Approx. 30 20 206 70 70 54 30 11 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 14 Approx. 30 27 206 50 50 53 30 14.5 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 15 Approx. 50 35 344 50 50 50 31 15 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 16 Approx. 70 36 481 50 50 54 35 16 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 17 Approx. 90 36 619 50 50 53 32 18 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 18 Approx. 90 40 619 35 35 48 23 8 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch. 19 Approx. 50 344 35 35 41 19 3.5 Clear ropes with a few 85 C. visible bubbles and substantially cylindrical cross section. Smooth and shiny rope surface, slightly sticky to touch.

(33) It will be seen from the table above that these examples were successful. In all cases product was formed. At very high or very low extrusion temperatures (jelly temperatures) the conclusion may be that, although ropes can be formed at these temperatures, it would probably not be commercially practicable: for Example 2, where the jelly temperature at the die plate was 69 C., the jelly was probably rather fluid; at 26 C. (Example 9) the flow rate was low and it may be expected that the energy to achieve extrusion would be too high. However in general the examples produced excellent, clear, smooth, cylindrical ropes, with a few visible bubbles, and no indication of small bubbles which would induce light scattering, sufficient to degrade clarity.

(34) FIG. 2 is a photograph of a portion of a rope of edible jelly product formed by the method of Example 1b). The rope is of a red jelly product and is of clean glossy appearance, being transparent with a few bubbles being visible to the eye. The large scale of the bubbles can be seen from the millimeter rule placed alongside the rope.

(35) FIG. 3 is a photograph of a portion of two ropes of edible jelly products twisted together formed by the method of Example 1 b), and wound shortly together after extrusion. The ropes are of contrasting yellow and orange color. Each is of clean glossy appearance, each being transparent with a few bubbles being visible to the eye. The scale of the bubbles can be seen from the millimeter rule placed alongside the ropes.

(36) FIG. 4 is a photograph of a rope of edible jelly product formed by the method of Example 13. The rope is of a yellow jelly product and is of clean glossy appearance, with smaller bubbles than those in FIGS. 1 and 2, assessed by eye as mostly being in the range of 0.01-0.1 mm in mean diameter (510.sup.7 mm.sup.3-510.sup.4 mm.sup.3 in volume). However the rope is transparent: the grid on which the rope is resting can be seen through the rope.

Examples 20-23

(37) All wt % unless otherwise stated

Example 20

(38) The following components were used:

(39) TABLE-US-00003 Ingredient Recipe % recipe Ingredient kg % recipe solids solids solids Water 2.8 9.3 0 0 0 Invert syrup 9.24 30.8 76 23.4 23.4 Glucose syrup 4.02 13.4 80 10.7 10.7 Acid-thinned 3.46 11.5 86 9.9 9.9 (modified) maize starch Sugar 10.48 34.9 100 34.9 34.9 TOTAL 30 100 79

(40) This recipe contained modified starch, but did not contain gelatin. Invert sugar was added to soften the product texture.

(41) The same equipment was used as in Example 1a. The method used was also the same as Example 1 and 1a, except that the cooking temperature was about 132-135 C. Also, the solids content of the pre-mix in Example 20 was about 80%, and the cooked solids content (prior to colour, flavour and acid addition) was about 82%.

(42) The product was extruded using the method described in Example 1a, i.e. using a piston extruder supplied by A.W.Smith & Sons Ltd.

(43) Clear extruded ropes of jelly were produced. The properties of the jelly were similar to the jelly of Example 1a, except that the texture was perceived to be softer, and less elastic during consumption. The clarity was similar to the product of Example 1a, i.e. substantially clear.

Example 21

(44) The following components were used:

(45) TABLE-US-00004 Ingredient Recipe Ingredient kg % recipe solids solids Water 3 10.1% 0 0.0 240 bloom 0.5 1.7% 38 0.6 gelatin solution Glucose 12.6 42.3% 80 33.8 syrup Acid-thinned 4.3 14.4% 86 12.4 (modified) maize starch Sugar 9.2 30.9% 100 30.9 Apple juice 0.2 0.7% 73 0.5 Total 29.8 100% 78.2

(46) This recipe had a higher modified starch:gelatin ratio than the recipe of Example 1. This permitted a slightly higher extrusion temperature of 40 C. (compared to about 35 C. in Example 1). This was due to the higher setting temperature of the recipe of Example 21 compared to the recipe of Example 1.

(47) The same equipment was used as in Example 1. The method used was also the same as Example 1 and 1a, except that the cooking temperature was about 133-135 C., and the vacuum flash-off vessel was not used. Also, the solids content of the pre-mix in Example 21 was about 78%, and the cooked solids content (prior to colour, flavour and acid addition) was about 81%.

(48) The product was extruded using the method described in Example 1a, i.e. using a piston extruder supplied by A.W.Smith & Sons Ltd. The temperature of the product during extrusion was about 40 C.

(49) Clear extruded ropes of jelly were produced. The properties of the jelly were similar to the jelly of Example 1a, except that the product was perceived to be significantly more sticky in the mouth of the consumer than the product of Example 1a. The product of Example 21 was also observed to be significantly less elastic than the product of Example 1a. The clarity of the product of Example 21 was about the same as the clarity of the product of Example 1a.

Example 22

(50) The following components were used:

(51) TABLE-US-00005 % Ingredient Recipe Ingredient kg recipe solids solids Water 2.75 9.2% 0 0.0 240 bloom 1 3.3% 38 1.3 gelatin solution Glucose 12.6 42.0% 80 33.6 syrup Acid-thinned 4.25 14.2% 86 12.2 (modified) maize starch Sugar 9.2 30.7% 100 30.7 Apple juice 0.2 0.7% 73 0.5 Total 30 100% 78.2

(52) This recipe also had a higher modified starch:gelatin ratio than the recipe of Example 1.

(53) The same equipment was used as in Example 1. The method used was also the same as Example 1 and 1a, except that the cooking temperature was about 135 C. Also, the solids content of the pre-mix in Example 22 was about 77.5%, and the cooked solids content (prior to colour, flavour and acid addition) was about 82%.

(54) The product was extruded using the method described in Example 1a, i.e. using a piston extruder supplied by A.W.Smith & Sons Ltd.

(55) Clear extruded ropes of jelly were produced. The properties of the jelly were similar to the jelly of Example 21.

Example 23

(56) The following components were used:

(57) TABLE-US-00006 % Ingredient Recipe Ingredient kg recipe solids solids Water 2.8 9.3% 0 0.0 240 bloom 2.5 8.3% 38 3.2 gelatin Solution Glucose 8.7 29.0% 80 23.2 syrup Acid-thinned 3.5 11.7% 86 10.0 (modified) maize starch Sugar 12.3 41.0% 100 41.0 Apple juice 0.2 0.7% 73 0.5 Total 30 100% 77.9

(58) This recipe has a higher sugar:glucose ratio than the recipe of Example 1.

(59) The same equipment was used as in Example 1. The method used was also the same as Example 1 and 1a, except that the cooking temperature was about 133-135 C., and the vacuum flash-off vessel was not used. Also, the solids content of the pre-mix in Example 22 was about 78%, and the cooked solids content (prior to colour, flavour and acid addition) was about 81%.

(60) The product was extruded using the method described in Example 1a, i.e. using a piston extruder supplied by A.W.Smith & Sons Ltd.

(61) Clear extruded ropes of jelly were produced. The properties of the jelly were similar to the jelly of Example 1a, except that the texture of the product was perceived to be harder during consumption, and the product itself was less sticky to touch.

Examples 24-26

(62) The following components were used:

(63) TABLE-US-00007 Ingredient Recipe Ingredient kg % Recipe Solids Solids Water 2.68 6.7 0 0 Gelatin Solution 3.32 8.3 38 3.2 Glucose Syrup 16.8 42.0 80 33.6 Acid-thinned (modified) 4.68 11.7 86 10 maize starch Sugar 12.28 30.7 100 30.7 Apple Juice 0.28 0.7 73 0.5 Total 40 100 78

(64) The same equipment was used as in Example 1. The method used was also the same as Example 1 b, except that the cooking temperature was about 132-139 C., and the vacuum flash-off vessel was not used. The solids content of the pre-mix prior to cooking was about 78.5%, and the cooked solids content (prior to colour, flavour and acid addition) was about 82-82.5%. The pre-cooked mixture was prepared at a temperature of about 75-80 C.

(65) A gelatin solution consisting of water and granular gelatin was prepared. The ratio of water to gelatin was 62:38 by weight.

(66) The cooked product was extruded using the method and equipment described in Example 1b, i.e. using a twin-screw co-rotating extruder supplied by Gabler GmbH. The extruder screw element arrangement was the same as in Example 1b, i.e. only conveying elements were used.

(67) Jelly ropes with an approximately circular cross-section and a diameter of about 3-5 mm, and jelly strips (about 30 mm widthabout 3 mm high) were continuously extruded directly onto the conveyor-belt of a cooling tunnel by using an extruder die plate with either a circular or a rectangular orifice. The extrusion parameters were adjusted, as stated in the table below.

(68) TABLE-US-00008 Parameters: Example 24 Example 25 Example 26 Extruder die plate: Circular cross- Circular cross- Rectangular section - 4 mm section - 4 mm cross-section diameter diameter slit - 29 3 mm Extruder feed hopper temperature ( C.) 81-86 82-86 82-87 Extruder jacket temperature [ C.] 45 40 40 Static mixer jacket temperature [ C.] 45 40 40 Extruder speed [rpm] 25 38.7 24.6 Extruder torque [Nm] 28.2 42 32.2 Pressure at end of extruder barrels [kPa] 2.06 3.44 3.22 Pressure at die plate [kPa] 1.07 1.78 0.30 Pressure difference across the length of the 0.99 1.66 2.92 jacketed static mixer [kPa] Product temperature at end of extruder [ C.] 35 35 34 Product temperature at end of static mixer [ C.] 31 31 31 Product throughput at die plate [g/min] 67.6 133 Product throughput at die plate [kg/h] 4.1 8.0

(69) Clear extruded ropes of jelly were produced. The properties of the jelly and appearance were similar to the jelly of Example 1a.

(70) The extruded jelly ropes were extruded onto an endless Teflon-coated belt which conveyed the ropes through a single-pass cooling tunnel with a length of about 9.6 m and with a cooling-air temperature of about 10-17 C. inside. The residence time of the jelly inside the tunnel was between approximately 240 and 300 seconds. Sticking of the jelly mass onto the belt was significantly reduced by coating the belt with Capol oil prior to contact with the extruded product.

(71) It was also found that it was possible to cut the extruded jelly ropes/strips right at the exit of the cooling tunnel by using a plastic cutter in a guillotine action, resulting in a sharp cut, with a minimal amount of product sticking to the blade (which had a slight coating of Capol oil).

(72) After the aforementioned cooling step, lengths of extruded jelly ropes were directed through the chamber of an electrostatic spraying system supplied by Spice Application Systems Ltd., where they were sprayed with a mist of Gum Arabic solution (supplied by cniColloides Naturels International). This gum arabic solution had been negatively charged by the equipment in order to create an even covering of solution on the product surface. After exiting the electrostatic spraying system, the coated ropes were brought into contact by hand in different configurations, including a parallel side-by-side configuration and a twisted configuration, where 2 or more ropes were wrapped around each other. The ropes were then left for a period of between about 4 and about 24 hours, after which time it was found that a bond had formed between the ropes. The ropes could then be separated by pulling them apart by hand if desired.

(73) The texture of the product of Examples 24-26 was observed to be slightly harder during consumption and less sticky to touch than the product of Example 1a.

Example 27

(74) A solution of gum arabic (45%); water (45%) and sugar (45%) was prepared using boiling water and was allowed to cool to about 50 C. Multiple ropes of extruded jelly formed by extrusion with reference to Example 1 were individually coated with this gum arabic solution by hand at a temperature of about 20 C. using a brush, sufficient to form a surface coating on the ropes. The individual ropes were cut to a length of between about 5 and about 15 cm and were then brought into contact with each other in different configurations. The different configurations used were either a simple side-by-side arrangement, or a twisted arrangement, with each configuration comprising either 2 or 3 individually extruded ropes as shown in FIG. 3 or FIG. 5. Once brought together into the desired configuration, the coated ropes held their form without the need to maintain an external force.

(75) The coated ropes in their different configurations were then left at ambient temperature (about 20 C.) for several hours. After this time, the individual ropes could be easily separated from each other by hand, using a peeling motion.

(76) The procedure of Example 27 was then repeated using an apple pectin extract solution at a concentration of about 15%, and a solution of regular pectin at a concentration of about 5%.

(77) The ropes coated with pectin solution were found to have a more fragile bond between them when compared to the ropes coated with the gum arabic and sugar solution.