U.S. Provisional patent 64/159,911: HEAT AND COLD STABLE, MINIMALLY PROCESSED SUGAR AND GELATIN FREE GELLED.PRODUCTS

This invention describes a novel method to produce heat and cold stable, sugar and gelatin free gelled products, primarily jellies, gummies, marshmallows and similar products, with:

1. The same or similar physical and organoleptic properties as products made with sugar and other carbohydrates, currently used in producing these products.

2. The same or similar physical and organoleptic properties as products made with animal derived gelatin, currently used in making most of these products.

3. A significantly shortened, streamlined, semi-continuous or continuous low cost production process which, unlike the current state of art, qualifies them as "minimally processed."

4. High heat tolerance, to store, ship, and sell these products all year around, during hot months too, as well as in subtropical and tropical markets, without or with minimal temperature control.

The invention achieves these goals by providing: 1. Formulations and processing steps for heat and cold stable (including frozen) sugar-free gelled products, including but not limited to jellies, gummies, and marshmallows.

2. Textural stability and organoleptic quality between 5℉ - 140℉ for at least 6 months.

3. High heat tolerance, to store, ship, and sell these products all year around, during hot months and in subtropical and tropical markets without or with minimal temperature control.

4. Products with natural sweeteners other than sugar (sucrose) and similar carbohydrates, contributing to the obesity and diabetes epidemic worldwide.

5. Products, made only with plant hydrocolloids, not gelatin, as gelling and texturizing agents.

6. Products with the same or very similar physical and organoleptic characteristics as ones made with gelatin and sugar (sucrose) or other carbohydrates implicated in causing obesity and diabetes.

7. A simple, energy and time efficient (minimally processed) production process without multi-step blending, cooking, gelling, drying, and coating.

8 An easy to scale production process with 20-40% lower capital and operating costs.

The streamlined process of the invention improves upon the current state of art by:

1. Minimizing or completely doing away with the separate preparation of jelling compounds, other ingredients, and their combination into a hot syrup ready for molding.

2. Completely removing the need for drying of jellies and gummies in large temperature controlled and sanitized areas, lasting 1 to 3 days.

3. Making possible the immediate coating and packaging of jellies, gummies, marshmallows and similar products after gelling is complete.

4, Enabling semi-continuous or continuous production, with high degree of scalability.

It has been fully proven in laboratory, pilot plant and commercial kitchen facilities. The following products have already been made for follow-on online market testing.:

*. CoolSnacks™ jelly drops: https://hipbrands.square.site/product/iced-coffee-jelly-energy-drops/3UU3SXFHPZXVGG3SGP75OFZN?cs=true&cst=custom

*. SportSugar™ gummies: https://hipbrands.square.site/product/sportsugar-energy-gummy/13

*. CreamMallows™: https://www.creammallows.com/#/

*. CannaMallows™: https://www.cannamallows.com/

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