Fuente: WIPO "dairy products" 813,717. Moulding jellies. NATIONAL DAIRY PRODUCTS CORPORATION. May 6, 1957, No. 14315/57. Class 87(2). [Also in Group VI] Marshmallows are made from a cooled syrup of sugar, starch, gelatin and less than 19 per cent moisture supplied to a cooled closed beater 10 supplied from 8 with air or nitrogen at 200 lbs. p.s.i. The beating mixture of 30 to 65 ozs. per gallon passes through a pressure control valve 21 to a gear pump 26 which delivers it through a row of extrusion nozzles 28 delivering lengths 29 of marshmallow on to a travelling belt 30 where the lengths are severed by reciprocating cutter 41 in a starch containing hopper 40. A starch dispenser 35 coats the belt 30 and another dispenser 36 coats the lengths of marshmallow. The individual pieces 42 are fed to a starch containing tumbler and then to a screener. The original sugar in the machine comprises a ratio of mono saccharide to disaccharide of 0À5 to 1À5. The starch and gelatin is less than 7 per cent. of the mixture. The extrusion temperature is from 105‹-130‹F. The starch and gelatin are in about equal parts in the mixture. The saccharides comprise glucose and sucrose. The starch may be from corn, potato, sago or amicca. This method is quicker than depositing the mixture in starch moulds which retract some of the moisture. U.S.A. Specification 2,196,300 is referred to.