Water-soluble protein hydrolyzates and high-amylose starches provide an improved whipping system for aerated confections such as nougats, grained marshmallow, etc. The total whipping agent and sweetening agent requirements may be sterilized and aerated to a specific gravity of 0.75 or less. The high-amylose starches and protein hydrolyzates are film-formers and provide a supportive matrix for the aerated confections. The aerated confection permits the use of a broad range of sweetening agents without necessarily relying upon crystallized sugars for textural properties. High, moisture-containing, aerated confections with improved stability against moisture-loss may be obtained by substituting crystallizable sugars (e.g. sucrose) with sweetening agents which have a higher degree of humectancy.

BACKGROUND OF THE INVENTION 
Commercial grained, aerated confections are predominantly prepared from an 
ingredient system comprised of a whipping agent and crystallizable sugars. 
The whipping agent affords a means for aerating the confection as well as 
providing a temporary aerated structure for the crystallizable sugars 
which are ultimately and primarily responsible for its structural 
integrity and textural character. The ingredient system used in preparing 
these aerated confections places constraints upon the operable processing 
conditions and the type of aerated products which may be manufactured. 
In general, the whipping agents which have heretofore been used to prepare 
these aerated confections are essentially intolerant to sterilization 
temperatures. The aeration, film-forming and/or gelling characteristics of 
such whipping agents are typically irreversibly impaired or destroyed upon 
exposure to elevated and heat-denaturizing processing temperatures. As a 
result, it is conventional to either separately aerate the stabilizer and 
whipping agent with or without a portion of sugar at relatively low 
temperatures and then combine the aerated portion with the cooled 
uncrystallized "bob" or alternatively mix and aerate the ingredients 
carefully under controlled processing temperatures. Upon cooling and 
aging, the sugar crystallizes to provide the supportive matrix for the 
grained, aerated confection. 
The trade has generally recognized egg albumin as one of the most effective 
whipping agents for certain grained, aerated confections such as nougats. 
Egg albumin creates problems for the nougat manufacturer. On one hand, the 
nougat manufacturer relies upon a whipping agent which is highly 
susceptible to microbial infestation and enzymatic contamination (e.g. 
pathogen adulteration with microbes such as salmonella). On the other 
hand, the physical and chemical characteristics prevent the nougat 
manufacturer from processing the egg albumin under heat sterilization 
temperatures which would effectively alleviate microbial infestation of 
the finished product. As a result, the nougat manufacturer must take 
special quality assurance precautions against microbial infestation of the 
egg albumin raw material as well as during the subsequent processing 
thereof. For grained marshmallow confections (short, clean-breaking, 
non-elastic, non-resilient texture in contrast to resilient, stringy 
texture of ungrained marshmallow), gelation is most commonly used. The 
problems confronting the manufacturing of these gelatin-containing, 
grained marshmallow products are similar to those encountered by 
manufacturers who use egg albumin whipping agents. Aseptic sterilization 
temperature conditions (e.g., 95.degree. C. or higher for a period of time 
sufficient to destroy microbial infestation) cannot be effectively 
utilized for either of these protein whipping agents. Carefully controlled 
and regulated processing conditions are exercised to preserve the efficacy 
and quality of the aerated proteins in the manufacture of these grained, 
aerated confections. 
The development of a specific type of sugar crystals is also an essential 
prerequisite to achieve a high-quality nougat or grained marshmallow 
confectionary product. The proportion of water to crystallizable sugars 
must be carefully regulated to insure proper crystal formation. An excess 
of water adversely results in the formation of large, gritty sugar 
crystals. A water deficiency fails to provide the desired short texture. 
The stability and aging properties of the grained, aerated confection is 
limited by the type of sugars which are required to impart the appropriate 
short texture and grained structure to the aerated confection. In general, 
the crystalline sugar requirements for these grained confections results 
in a confectionary product of limited humectant properties. This arises 
primarily because the required sugars are inferior humectants. As a 
result, the grained, aerated confection quality tends to deteriorate as it 
gradually loses moisture upon normal storage and aging conditions. 
Attempts to replace or dilute these aerated confections with less costly 
solid and/or liquid ingredients, without adversely affecting their 
quality, are not feasible because of inherent recipe constraints. 
U.S. Pat. No. 2,588,419 by Sevall et al. discloses aerated confections 
comprised of whipping agent, a heat-denaturable soy protein, a 
water-soluble alginate and stabilizer which reacts with the whipping 
agent. Although Sevall et al. proposes an alternative whipping system, the 
overall ingredient and its processing conditions are functionally related 
to gelatin-containing and egg-albumin whipping systems. Similarly, Sevall 
et al. prepare an uncooked frappe and then conventionally combine the 
"cooked bob" and the frappe. The Sevall et al. aerated confection 
predominantly relies upon crystallized sucrose for its body and structure. 
My U.S. Pat. No. 3,687,690 affords the soft candy-making art an alternative 
ingredient system. This system relies heavily upon a high-amylose starch 
for its structure and texture. The patent discloses and claims confections 
comprised of high-amylose starch, water and sweetening agents. Due to the 
functionality of the high-amylose starch, confections which are 
predominantly comprised of corn syrup are feasible with this recipe 
system. The patent examples illustrate a two-stage method involving the 
preparation of frappes for creme centers by separately whipping a soy 
protein hydrolyzate, water, corn syrup and powdered sugar into a frappe, 
cooling the frappe and then combining the cooled frappe with a cooled 
"bob" comprised of the high amylose starch and the remaining portion of 
the sweetening agent. 
OBJECTS 
It is an object of the present invention to provide an improved 
single-stage method for preparing aerated confections. 
Another object of the invention is to provide novel and improved aerated 
confections wherein the ingredients may more easily be altered to achieve 
a desired textural effect without adversely affecting the desired 
character of the finished product. 
An additional object is to provide an aerated confection which does not 
require a matrix of crystalline sugars for structural support and short 
textural qualities. 
DESCRIPTION OF THE INVENTION 
The present invention relates to an improvement over the grained, aerated 
confections which heretofore have been made from recipe ingredients 
comprised of whipping agents, a whipping agent stabilizer and sugar. The 
aerated confection of this invention simulates the textural and eating 
qualities of aerated and grained confections without necessitating 
crystalline sugars of a short texture. The improved aerated confection 
relies upon a recipe comprised of a sweetener, a high-amylose starch and 
an undenatured water-soluble protein hydrolyzate. Unlike conventional 
grained, aerated confections, the present aerated confections do not 
require either crystallized sucrose or gelled or heat-denatured proteins 
for body and structural support (e.g., matrix) in the finished product. In 
the present recipe, the high-amylose starch is predominantly responsible 
for the cohesiveness and structural integrity of the finished product 
since the remaining ingredients may be provided therein either in the 
water-soluble or microcyrstalline form. The undenatured, water-soluble, 
film-forming, protein hydrolyzate in combination with the high-amylose 
starch provides a means for homogeneously and uniformly ingesting gas and 
maintaining the ingested gas in the form of minute gas bubbles within the 
aerated confection at elevated temperatures. At reduced temperatures 
(e.g., less than 80.degree. C. and aging), the homogeneously dispersed 
high-amylose starch converts to a retrograded starch to provide structural 
support and cohesiveness for the finished aerated confectionary product. 
The protein hydrolyzates employed herein are characterized as being 
water-soluble over a broad temperature range (e.g., 25.degree. 
C.-180.degree. C.) and pH range (e.g., 4-8). These protein hydrolyzates 
have a capacity to ingest and maintain the ingested gas homogeneously 
dispersed throughout the aerated confection at temperatures between 
25.degree. C.-110.degree. C. Unlike egg albumin and the higher molecular 
weight soy proteins which have heretofore been suggested as a gelatin 
replacement, the protein hydrolyzate used in the invention will not 
undergo irreversible, heat-denaturization or coagulation at temperatures 
in excess of 95.degree. C. for 10 minutes or longer. These protein 
hydrolyzate characteristics are important to the aerated confection 
manufacturer since it permits the manufacturer to aseptically process the 
major aerated confection ingredients at temperatures which would normally 
be expected to thermally heat-denature or irreparably destroy the efficacy 
of the whipping agent in conventional aerated confection ingredient 
systems. Moreover, the processing time and uniformity of the ingested gas 
are significantly improved because the entire mass can be effectively 
aerated at temperatures and viscosity conditions most suitable for gas 
ingestion. 
Although a wider variety of protein hydrolyzates having the characteristics 
as defined herein may be used, it is advantageous to employ protein 
hydrolyzates which have a low sulfur-containing amino acid cotent (e.g., 
cysteine, methionine, etc.), particularly those containing less than 1% 
sulfur-containing amino acids and preferably less than 0.5% by weight. 
Vegetable protein hydrolyzates such as those derived from leguminous 
sources (e.g. peanuts, cottonseed, soybean, etc.) are particularly useful 
for this purpose. As previously mentioned, the chain length of the protein 
hydrolyzate should be reduced sufficiently so that it will not 
heat-denature under the high processing temperatures used to cook (e.g., 
160.degree. C.) the recipe. It is essential, however, for the protein 
hydrolyzates not to be excessively hydrolyzed to such an extent that they 
no longer possess the necessary film-forming and gas ingestion properties. 
The soy protein hydrolyzates disclosed in U.S. Pat. No. 3,814,816 are 
particularly effective whipping proteins. These proteins are commercially 
available and may be prepared by initially chemically hydrolyzing the soy 
protein to a prescribed viscosity range and thereafter enzymatically 
hydrolyzing the soy protein with pepsin. Alternatively the protein 
hydrolyzate may be derived from certain water-soluble fractions which are 
isolated and partitioned from the higher-molecular weight, isoelectric 
precipitated heat-denaturable proteins. Vegatable protein hydrolyzates 
which are characterized as possessing film-forming properties sufficient 
to permit gas ingestion into recipe formulations provided herein and 
water-soluble throughout the pH 4.0-7.0 range at a 20% concentration 
(i.e., 10% dry solids weight in 90% by weight water) are especially 
suitable for use as a whipping protein. 
In addition to the whipping agent, the aerated confections of this 
invention contain a high-amylose starch. As commonly understood by the 
art, the high-amylose starches are predominantly comprised of amylose and 
may contain amylopectin as a minor starch component. Such high amylose 
starches may be obtained from fractionation processes wherein the amylose 
starch content is enriched by amylopectin separation to provide an amylose 
fraction containing at least 50% amylose to one which is substantially 
free from amylopectin (e.g., 100% amylose). Most commonly, the 
high-amylose starches are derived from high-amylose corn hybrids (e.g., 
50%, 55%, 70%, 75%, etc.). In general, the high-amylose starches are 
insoluble in boiling water at atmospheric pressure and require 
superatmospheric pressures and elevated temperatures (e.g. higher than 
110.degree. C.) for homogeneous dispersal or dissolution into aqueous 
mediums. These homogeneously dispersed or dissolved high-amylose molecules 
possess film-forming properties and will form a matrix for the aerated 
confection ingredients upon cooling to temperatures below their congealing 
temperature. The protein gas ingestion and retention properties are 
significantly improved because the high-amylose starch contributes 
desirable film-forming and viscosity functionality to the recipe during 
its aeration. It further facilitates uniform entrapment of minute gas 
bubbles within aerated confections upon congealment of the high-amylose 
starch. 
The invention generally contemplates modified and unmodified high-amylose 
starches which homogeneously disperse into the aqueous medium and congeal 
upon cooling under the recipe conditions herein. Illustrative high-amylose 
starches include those disclosed in U.S. Pat. Nos. 3,987,210 and 
3,687,690. High-amylose starch hydrolyzates (e.g., enzymatic or 
acid-thinned) having an alkali fluidity of about 20cc to 90cc and 
preferably between about 50cc to about 80cc (e.g., see my U.S. Pat. No. 
3,687,690) are especially useful in the recipe formulations of this 
invention. 
Whipping agent stabilizers, such as conventionally used in amounts 
(typically at about 0.01% to about 20.0% by weight of whipping agent dry 
weight) sufficient to facilitate the ingestion and incorporation of a gas 
into whippable compositions may also be used. Those stabilizers 
conventionally used to stabilize protein whipping systems are particularly 
effective. The mono- and polyphosphorous acid and salt sequestrants (e.g., 
meta-, ortho-, pyro-, tri-, tetra-, penta-, hexa-, etc. phosphoric acids 
and their salts) may be used for this purpose (e.g., see Handbook of Food 
Additives, CRC 2nd Edition, pages 661-674 and 744-754). Exemplary 
phosphorus containing sequestrants for proteins include the ammonium, 
alkaline earth (e.g., calcium, etc.), alkali (e.g., potassium, sodium, 
etc.) salts of phosphates and polyphosphates such as trisodium 
pyrophosphate (TSPP), sodium hexametaphosphate (SHMP), potassium 
triphosphate (KTP), trisodium phosphate (TSP), tripotassium pentaphosphate 
(TKPP), disodium phosphate (DSP), sodium tetrapolyphosphate (STPP), 
mixtures thereof and the like. Functionally, the whipping stabilizers 
improve the protein hydrolyzate dispersibility and solubility in high 
solids aqueous mediums, increases its water-bonding and gel formation 
properties, its whipping properties, form complexes with the protein and 
may possibly interact with the starch to provide protein-starch or starch 
complexes in the finished product. 
A broad range of sweeteners may be used. Unlike conventional grained, 
aerated confections, it is unnecessary to rely upon a supportive matrix of 
grained or crystallized sugars. The whipping protein, high-amylose 
ingredient system, with or without a crystallizable sugar provides the 
necessary supportive and cellular structure in the finished product. The 
sweetening agent concentration and sweetener type can be altered to suit 
its function in the desired end-product. In general, the sweetening agents 
may broadly range from those of a higher sweetening power (e.g., 
non-nutritive sweeteners such as saccharin, cyclamates, dipepties, 
chalcones, etc.) to weak sweeteners (e.g., low D.E. starch hydrolyzates, 
polysaccharides of D.P..sub.3 and higher, etc.). Either crystallizable or 
non-cystallizable sweetening agents may be freely interchanged, as 
desired, in the aerated recipe. 
The recipe versatility and compatibility with divergent sweeteners affords 
a means for altering its textural properties. The gel-character, 
tenderness, moisture content, grain, firmness, etc. can be changed by 
sweetener type and/or its concentration. The sweetening agent may be 
selected from a variety of reducing and non-reducing processed 
carbohydrate sources including the fermentable saccharides (e.g., mono-, 
di and trisaccharides) as well as the non-fermentable saccharides 
(D.P..sub.4 and higher). Illustrative saccharide sweetening agents include 
dextrose, lactose, fructose, sucrose, maltose, maltotriose, xylose, 
D.P..sub.4 and higher saccharides (e.g., maltodextrin), mixtures thereof 
and the like. Less expensive corn syrup and maltodextrin (e.g., D.E. 
10-100) may be used to replace more costly sugars such as sucrose. 
Saccharide sweeteners having an equivalent or higher sweetening power than 
sucrose (e.g., fructose) may also be used at lower concentrations to 
achieve a comparable level of sweetness. The water-retention properties of 
the aerated confection can be significantly improved by utilizing more 
humectant saccharides. Illustrative saccharide sweeteners which impart 
improved humectant properties to the present aerated confections include 
the reducing mono- and disaccharides such as fructose, dextrose, maltose, 
conversion syrups rich in humectant saccharides, mixtures thereof and the 
like. Improved storage stability (e.g., moisture depletion by drying and 
aging), packaging and enrobing ingredient cost reduction, mouth-feel, 
moistness, tenderness, shortgel character as well as the ability to 
replace a significant portion of the costly confection solids with water 
(without detracting from its overall high quality) are now made possible 
by the aerated recipes of this invention. 
The present invention provides an improved method for preparing aerated 
confections which simulate the textural character of grained, aerated 
confections. The matrix of these confections do not require a crystallized 
sugar in order to achieve the textural properties for the grained 
confections. 
The aerated confections of this invention are prepared by a method which 
comprises: (a) forming an aerated aqueous dispersion having a specific 
gravity of less than 0.75, said aerated aqueous dispersion comprising a 
continuous, homogeneous external aqueous film phase and a discontinuous 
internal phase of minute gas bubbles homogeneously dispersed and entrapped 
by the continuous film phase, said continuous external film phase 
comprising a homogeneous film of water-soluble protein hydrolyzate and 
gelatinized high-amylose starch uniformly dispersed in water and (b) 
cooling the aerated aqueous dispersion to a temperature below the 
congealing point of high-amylose starch to congeal the high-amylose starch 
within the external phase to provide a solid, aerated confection having a 
specific gravity of less than 0.75. An essential embodiment of the present 
invention is to provide an aerated structure having specific gravity less 
than 0.75 wherein both the water-soluble protein hydrolyzate and the 
high-amylose starch form a homogeneous, continuous external film phase 
with the ingested and entrapped gas phase therein. To achieve a 
homogeneous external phase, it is necessary to homogeneously combine the 
high-amylose starch, the water-soluble protein hydrolyzate and the 
ingested gas into the recipe before the gelatinized high-amylose starch 
(i.e., dissolved or dispersed starch) congeals and reverts to its 
water-insoluble form. 
It is necessary to initially cook the high-amylose starch in the presence 
of water under superatmospheric pressure and temperatures in excess of 
100.degree. C. (e.g., steam cooking such as by retort or jet cooking), to 
uniformly and homogeneously disperse the high-amylose starch into an 
aqueous dispersion (frequently referred to by the art as gelatinization). 
The superatmospheric cooked and homogeneously dispersed high-amylose 
starch will congeal at temperatures below 100.degree. C. to form a 
water-insoluble starch film. The high-amylose starch congealing rate and 
temperature will depend upon its concentration, the concentration of 
congealing inhibitors (monosaccharides, disaccharides, etc.), the time 
interval and temperature degrees the starch is maintained below its 
congealing point, the amount of agitation and other factors know to affect 
the congealing temperature of gelatinized high-amylose aqueous 
dispersions. 
In combination with the protein hydrolyzate and/or sweetening agent, the 
homogeneously dispersed high-amylose has an excellent pot-life at elevated 
temperatures. The inherent tendency of the high-amylose to retrograde and 
form water-insoluble starch particles is effectively retarded by the 
presence of the water-soluble protein and sweetener recipe ingredients. 
Consequently the recipe can be ingested with gas and shaped into the 
desired form under conditions well-suited for continuous nougat or grained 
marshmallow confectionary manufacture. After the recipe has been aerated, 
it possesses sufficient structural strength, cohesiveness and 
gas-entraining properties to resist compaction and gas void destruction to 
permit its adaptation to further mechanical working and extrusion over a 
relatively broad temperature range. The superior recipe film-forming and 
gas-entraining properties are apparently responsible for these unique 
working and functional attributes. 
The water-soluble protein hydrolyzate contributes to gas ingestion. The 
aeration is necessarily conducted in the presence of the protein with or 
without the remaining aerated confection recipe ingredients. The 
high-amylose starch may be incorporated into the recipe formulation at any 
stage before it retrogrades to a water-insoluble form. Advantageously, the 
high-amylose starch is precooked along with the water-soluble protein 
hydrolyzate at superatmospheric pressures and then aerated. Alternatively, 
the water-soluble protein hydrolyzate may be aerated separately with the 
gelatinized high-amylose starch being homogeneously incorporated into the 
aerated protein portion. In either case, the aerated mass necessarily 
contains both the water-soluble protein and high-amylose starch uniformly 
and homogeneously dispersed throughout the aerated mass. At temperatures 
in excess of 90.degree. C., the water-soluble protein and water-soluble 
high-amylose starch can generally be homogeneously intermixed or aerated 
without too much danger of encountering premature insolubilization of the 
high-amylose starch. Mixing conditions or aeration involving temperatures 
of less than 80.degree. C. without congealing inhibitors (e.g., saccharide 
sweeteners) generally necessitates a shorter time interval to achieve the 
required high-amylose and water-soluble protein external phase homogenity. 
The sweetening agents may be incorporated into the recipe before or after 
the formation of the aerated, high-amylose and water-soluble protein mass. 
If the sweetening agent incorporation is delayed until after the aerated 
mass is prepared, it is advantageous to incorporate at least a major 
weight portion of the total sweetening agent recipe requirements into the 
aerated mass before the high-amylose starch congeals to its 
water-insoluble form. The overall quality of the aerated confection and 
the ease of its preparation is significantly improved by cooking and 
dissolving at least a major portion (preferably at least 85% and most 
preferably at least 90%) of the total recipe sweetening agent into the 
recipe along witth the water-soluble protein and high-amylose starch, 
followed by aerating the mass at a temperature of at least 40.degree. C. 
(preferably between about 50.degree. C. to about 110.degree. C.) to 
provide an aerated confection having a specific gravity of less than 0.75. 
Thermal sterilization can be effectuated by incorporated to total 
sweetening agents recipe requirements, and cooking it along with the 
high-amylose and water-soluble protein at temperatures ranging from about 
90.degree. C. to about 180.degree. C. 
Overall recipe performance is improved by incorporating the sweetening 
agent into the recipe, prior to its aeration. The sweetening agents impart 
a short-texture and plasticize the amylose-protein film-former, and thus 
enhance its film elongation, cohesive and elasticity properties. This 
permits a more uniform ingestion, encapsulation and retention of minute 
gas bubbles within its aerated matrix. The gas cells are stabilized 
against syneresis, collapse and migration by the plasticized film. These 
aerated structures possess excellent resistance against mechanical and 
physical attrition with sufficient flow and gas encapsulation properties 
for use in extrusion manufacturing processes. These aerated confection 
characteristics provide a greater latitude in those manufacturing 
operations occurring after the confection has been aerated. 
Broadly, the aerated confections of this invention may contain from about 
25-250 parts by weight saccharide sweetners (lesser amounts for 
nonnutritive sweeteners wherein the level is dictated by its sweetening 
power); and from about 2-20 parts by weight high-amylose for each part by 
weight water-soluble protein. For most recipes simulating the texture and 
quality of a grained marshmallow or nougat, the recipe will typically 
contain from about 50-175 parts by weight sweetening agent (preferably 
about 75-150 parts by weight) and from about 3 to about 15 parts high 
amylose (preferably about 5 to about 10 parts by weight) for each part by 
weight whipping protein hydrolyzate. The amount of water provided in the 
recipe formulation should be sufficient to dissolve the water-soluble 
protein, high-amylose, sweetening agent recipe components and to provide a 
short-textured, aerated confection upon solidification by cooling. 
Typically the amount of water untilized in preparing the aerated 
confections herein will range from about 15 to about 40 prts by weight for 
each 100 parts by weight of dissolved solids. Preferably, the amount of 
water used to dissolve the recipe ingredients will comprise from about 20 
to about 30 weight percent of the confectionary dry solids weight. After 
the solid recipe ingredients have been homogeneously dispersed or 
dissolved into the aqueous phase, the recipe is advantageously 
concentrated to at least a 75% by weight solids level and preferably to 
about 80 to about 90 while retaining the solids homogeneously therein 
(e.g., at elevated temperatures). The invention affords a means for 
providing prepared aerated confections which contain from about 1-5% more 
water than conventional nougat and marshmallows (e.g., 10 to 20% moisture 
vs. conventional levels of about 10 to about 14%). 
Other conventional additives such as flavoring, coloring agents, 
microbides, antioxidants, acidulants, humectants, fats, oils, surface 
active agents, gums, starches, solid or particulated foods (e.g., nuts, 
etc.), and the like may be incorporated into the recipe, provided they do 
not destroy the aerating characteristics of the whipping components. The 
textural quality of the aerated confection may be modified (e.g., made 
more chewy or more tender) by the recipe addition of other edible 
hydrophilic film-formers such as dextrin, carboxymethyl cellulose, 
hydroxypropyl cellulose, hydroxyethyl cellulose, pregelled starches, 
(e.g., corn starch, potato starch, waxy maize starch, inhibited starch, 
the gelatin and heat-denatured protein, etc.) in minor amounts (e.g. less 
than 5 parts by weight). The aerated confection chewiness and toughness 
may be increased by either increasing its amylose content or by 
incorporating heat-denaturable proteins into the external phase. 
The aerated confections are ingested with a sufficent amount of gas to 
provide a finished confection having a specific gravity of less than 0.75 
(i.e., less 0.75 gms/ml.). Conventional, non-toxic, aerating gases (e.g., 
carbon dioxide, nitrogen, air, etc.) may be used. The aeration may be 
conducted batch-wise or continuously in conventional aerating equipment 
such as Hobart mixers, Savage beaters, Votators, Oakes mixers, etc. Due to 
the properties of the protein hydrolyzates and high-amylose starch, it is 
advantageous to aerate the dissolved protein hydrolyzate, sweetening agent 
and high-amylose starch at temperatures ranging from about 55.degree. C. 
to about 80.degree. C., shape it into the desired form while it still 
retains sufficient plasticity to be shaped and thereafter allow the 
aerated mass to cool and solidify. If it is desired to preform the aerated 
confection in a nonpressurized shaping operation (e.g., molding, slabbing, 
deposition into molding starches, pouring onto a continuous belt, etc.) 
the prefabrication step thereof is advantageously completed before the 
aerated confection cools and solidifies. For pressurized prefabrication 
operations (e.g., calendaring, extrusion into a continuous bed of starches 
etc.), the aerated mass has sufficient strength to retain its structural 
and aerated integrity to permit further processing thereof after it has 
cooled and solidified. It is preferred, however, to preform the aerated 
mass into the desired configuration while still in the plastic form. The 
aerated confection can be easily prefabricated into the desired shape 
above the congealing temperature of the high-amylose starch. If desired, 
the cooled aerated confection can be manually cut. The preformed aerated 
confection may be dusted and enrobed with conventional enrobing coatings. 
When the aerated confections are provided with the appropriate balance of 
humectant sugars they are considerably much more stable against moisture 
loss than conventional aerated confections.

The following Examples illustrate the invention. 
EXAMPLE 1 
An aerated confection with a short texture similar to a traditional soft, 
short-grained nougat was prepared from the following recipe ingredients: 
______________________________________ 
Ingredients Parts By Weight 
______________________________________ 
I. Base Formula 
High fructose corn syrup.sup.(1) 
62.5 
High maltose corn syrup.sup.(2) 
52.5 
Acid-hydrolyzed high-amylose starch.sup.(3) 
7.5 
Water-soluble soy protein hydrolyzate 
whipping protein.sup.(4) 
1.0 
Water 2.0 
II. Post Additives 
Low-fat cocoa powder 2.5 
Imitation vanilla flavor 
.25 
______________________________________ 
.sup.(1) ISOSWEET 180, manufactured and sold by A. E. Staley Manufacturin 
Company (42% fructose, 50% dextrose, 1.5% maltose, 1.5% isomaltose, 5% 
higher saccharides at 80% solids). 
.sup.(2) NETO 7350, manufactured and sold by A. E. Staley Manufacturing 
Company (81% solids, 46% maltose, 10% dextrose, 24% DP.sub.3 and 20% 
DP.sub.4 and higher). 
.sup.(3) MIRA-CREME modified high amylose starch, manufactured and sold b 
A. E. Staley manufacturing Company (acid-hydrolyzed 55% amylose starch, 
11.5% moisture and 60 ml. alkaline fluidity). 
.sup.(4) Gunther D-100 manufactured and sold by A. E. Staley Manufacturin 
Company (62% protein, 16% carbohydrate, 24% moisture) 
The base formula ingredients were slurried at 95.degree. C. and jet cooked 
(e.g. see U.S. Pat. No. 3,687,690) under superatmospheric pressure and 
steam injection at 166.degree. C. evaporated to 83% solids (at 112.degree. 
C.), cooled in a Votator to 54.4.degree. C., and immediately whipped to a 
density of 4 pounds/gal. (0.48 specific gravity) in an Oakes mixer. In a 
holding kettle the post additives were homogeneously mixed into the 
aerated nougat and the aerated mixture was extruded through a die into the 
desired shape onto a flour dusting conveyor equipped with a cutter. The 
dusted nougat extrudates were then enrobed with a chocolate coating. 
The resultant nougat contained 16.5% water which is between about 2.5% to 
about 6.5% more water than conventional nougat recipes. Due to humectant 
properties of the recipe, the uncoated nougat possessed significantly 
improved stability against both moisture loss and textural changes (e.g. 
undesirable graininess development and dryness) upon storage and aging. In 
addition to a higher moisture content, the overall ingredient system was 
significantly less costly than traditional nougat recipes. Since the 
entire base formula was cooked under thermally sterilizing processing 
conditions and the whipping system was free from microbial contamination, 
a sterilized nougat was obtained. The cooked and cooled aerated nougat 
recipe has excellent quick setting properties without being adversely 
affected by subsequent mechanical working of the recipe. The cooked base 
formula also has excellent pot-life prior to whipping and could be aerated 
to a density of 3-4 pounds/gallon at temperatures from about 45.degree. C. 
to about 105.degree. C. under continuous pressure cooking. The whipped 
confection sets rapidly while retaining its desired configuration thereby 
permitting subsequent coating, dusting and enrobing operations to continue 
without prolonged post curing. 
EXAMPLE 2 
A nougat was prepared from the following ingredients: 
______________________________________ 
Ingredients Grams % D.S.B. 
______________________________________ 
Corn syrup.sup.(5) 
43800 92 
Whipping protein.sup.(6) 
400 1 
Amylose hydrolyzate.sup.(7) 
3080 7 
(MIRA-QUIK CHG) 
Water 1600 -- 
Flavor and color -- -- 
______________________________________ 
.sup.(5) SWEETOSE 4400 (DE 64%, 39% dextrose, 33% maltose, 12% 
maltotniose, 16% D.P..sub.4) 
.sup.(6) Gunther D-100, manufactured and sold by A. E. Staley 
Manufacturing Company (62% protein, 16% carbohydrate, 24% moisture) 
.sup.(7) MIRA-CREME modified high amylose starch, manufactured and sold b 
A. E. Staley Manufacturing Company (acid-hydrolyzed 55% amylose starch, 
11.5% moisture and 60 ml. alkaline fluidity). 
Procedure: Disperse whipping protein in water, add corn syrup and starch, 
mix and heat to 200.degree. C. Jet cook at 335.degree. F. to obtain a hot 
cooked product at approximately 80% solids, 220.degree. F. Whip 
immediately using 3000 gms. of the cooked product in 11-quart Hobart mixer 
fitted with a wire whip on speed #3to produce a product density of about 
3-4 lbs/gal. in 6 minutes whipping time. If desired, 6% cocoa may be added 
at this point and slowly folded in for color and flavoring purpose. The 
freshly whipped material (at 140-150.degree. F.) was suitable for pouring 
onto lubricated trays, cooled for about 10-15 minutes and then stripped 
free from the tray in a gelled slab which can be manually cut into the 
desired piece size. The resultant nougat had properties similar to those 
obtained in Example 1. 
The capacity of the aerated confection to ingest and maintain ingested gas 
into the aerated structure in a stable form permits one to prepare 
confections over a relatively broad specific gravity range (e.g., 
0.25-0.75). A majority of the confections, however, will most generally 
have a specific gravity ranging from about 0.30 to about 0.60 with a 
specific gravity ranging from about 0.35 to about 0.50 being most 
preferable. 
The most suitable recipe superatmospheric cooking temperatures are between 
about 145.degree. C. to about 180.degree. C. (preferably about 150.degree. 
C. to about 160.degree. C.). The most suitable solids levels for aerating 
are between about 75% to about 90%. The aerating may suitably be conducted 
at temperatures below the recipe boiling point (e.g., 40.degree. C. to 
about 115.degree. C.) and preferably between about 50.degree. C. to about 
85.degree. C.