Gel-comprising cartridge for the preparation of confectionery

Abstract

The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid.

1 . A cartridge comprising the following cartridge components:
 a. a container having an internal volume;   b. a gel comprising:
 i. a hydrocolloid, and 
 ii. a sweetener different to the hydrocolloid; 
   wherein the gel is not a fluid,   wherein the gel occupies at least about 50% of the internal volume of the cartridge, and   wherein the cartridge further comprises an exit hole or provision for an exit hole to be made, and wherein the exit hole is adjusted to be mounted in a 3-D printer.   
     
     
         2 . The cartridge according to  claim 1 , wherein the hydrocolloid is a poly sugar. 
     
     
         3 . The cartridge according to  claim 1 , wherein the gel comprises an acid. 
     
     
         4 . The cartridge according to  claim 1 , wherein the gel has the following properties:
 a. Upon heating to 80° C. it becomes a paste, wherein the paste is more fluid than the gel;   b. Upon subsequent cooling to below 10° C., it becomes a gel, wherein the gel is not a fluid   
     
     
         5 . The cartridge according to  claim 1 , wherein the hydrocolloid is a pectin. 
     
     
         6 . The cartridge according to  claim 1 , wherein the gel satisfies one or more of the following criteria:
 a. Shore hardness A in the range from about 1 to about 70, measured at 25° C.;   b. Complex viscosity in the range from about 2000 to about 10000 Pa·s;   c. Loss modulus in the range from about 4000 to about 20000 Pa;   d. Storage modulus in the range from about 20000 to about 70000 Pa.   
     
     
         7 . A process for preparing an item of confectionery comprising the following process steps:
 a. Providing a cartridge according to  claim 1 ;   b. Heating the cartridge to turn the gel into a paste, wherein the gel is not a fluid and wherein the paste is more fluid than the gel;   c. Ejecting the paste from the cartridge to obtain a shaped body;   d. Cooling the shaped body.   
     
     
         8 . The process according to  claim 7 , wherein the paste is ejected through an outlet which traces a 3-D trajectory in the ejection step c. 
     
     
         9 . An item of confectionery obtainable by a process according to  claim 7 . 
     
     
         10 . An item of confectionery comprising a hydrocolloid and an acid different to the hydrocolloid, wherein the weight of the hydrocolloid is greater than the weight of the acid, wherein the weight of acid is determined by the test method given in this application. 
     
     
         11 . A kit comprising two or more cartridges according to  claim 1 . 
     
     
         12 - 13 . (canceled) 
     
     
         14 . A gel comprising:
 a. a hydrocolloid, and   b. an acid different from the hydrocolloid;   wherein the gel is not a fluid, and wherein the gel has the following properties:
 i. upon heating to 80° C. it becomes a paste, wherein the paste is more fluid than the gel; 
 ii. upon subsequent cooling to below 10° C., it becomes a gel, wherein the gel is not a fluid. 
   
     
     
         15 . (canceled)