AR106950A1 - Compuesto moldeable y procedimiento para producir productos de gelatina - Google Patents

Compuesto moldeable y procedimiento para producir productos de gelatina

Info

Publication number
AR106950A1
AR106950A1 ARP160103721A ARP160103721A AR106950A1 AR 106950 A1 AR106950 A1 AR 106950A1 AR P160103721 A ARP160103721 A AR P160103721A AR P160103721 A ARP160103721 A AR P160103721A AR 106950 A1 AR106950 A1 AR 106950A1
Authority
AR
Argentina
Prior art keywords
weight
gelatin
kda
moldable compound
aqueous solution
Prior art date
Application number
ARP160103721A
Other languages
English (en)
Inventor
Brack Holger
Raab Alexander
Leitheim Anna
Gttling Sonja
Dick Eberhard
Original Assignee
Gelita Ag
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=57460512&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR106950(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gelita Ag filed Critical Gelita Ag
Publication of AR106950A1 publication Critical patent/AR106950A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0027—Processes for laying down material in moulds or drum or a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip process
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Obesity (AREA)
  • Hematology (AREA)
  • Diabetes (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)
  • Confectionery (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Mold Materials And Core Materials (AREA)

Abstract

Se refiere a un compuesto moldeable para producir productos de gelatina mediante el colado en moldes huecos sólidos, el cual comprende una solución acuosa homogénea que contienen los siguientes componentes: 4 a 16% en peso de gelatina que tiene un peso molecular medio, determinado por cromatografía en gel, de al menos 130 kDa, preferiblemente de al menos 145 kDa, en donde la proporción de la gelatina que tiene un peso molecular medio mayor que 130 kDa es de al menos 35% en peso, preferiblemente de al menos 45% en peso; 6 a 76 % en peso de uno o más alcoholes de azúcar; 0 a 50% en peso de sirope de glucosa con una viscosidad inferior a 800 mPa.s, preferiblemente inferior a 700 mPa.s, medido con un contenido de sustancia seca de 80% en peso y a una temperatura de 50ºC; y 0 a 50% en peso de sacarosa, en donde el sirope de glucosa y el(los) alcohol(es) de azúcar representan juntos 25 a 76% en peso de la solución acuosa, y en donde la solución acuosa tiene un contenido de sustancia seca de al menos 78% en peso y/o una actividad acuosa (valor aʷ) inferior a 0,75%. Se refiere además a un procedimiento para producir productos de gelatina empleando dicho compuesto moldeable, así como los productos de gelatina producidos mediante dicho procedimiento.
ARP160103721A 2015-12-16 2016-12-02 Compuesto moldeable y procedimiento para producir productos de gelatina AR106950A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102015121923.9A DE102015121923A1 (de) 2015-12-16 2015-12-16 Gießmasse und Verfahren für die Herstellung von Gelatineprodukten

Publications (1)

Publication Number Publication Date
AR106950A1 true AR106950A1 (es) 2018-03-07

Family

ID=57460512

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP160103721A AR106950A1 (es) 2015-12-16 2016-12-02 Compuesto moldeable y procedimiento para producir productos de gelatina

Country Status (16)

Country Link
US (1) US20180289032A1 (es)
EP (1) EP3389389B1 (es)
JP (1) JP6904956B2 (es)
CN (1) CN108471771B (es)
AR (1) AR106950A1 (es)
AU (1) AU2016371794B2 (es)
BR (1) BR112018010861B1 (es)
CA (1) CA3008690A1 (es)
DE (1) DE102015121923A1 (es)
HK (1) HK1252910A1 (es)
MX (1) MX2018007459A (es)
PL (1) PL3389389T3 (es)
PT (1) PT3389389T (es)
RU (1) RU2740037C2 (es)
TW (1) TWI735492B (es)
WO (1) WO2017102347A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112019014789B1 (pt) 2017-01-20 2023-10-31 Rousselot B.V. Método e composição para a preparação de doces de goma à base de gelatina
DE102017107845A1 (de) * 2017-04-11 2018-10-11 Gelita Ag Gelatineprodukt mit einer Kernkomponente und Verfahren zu dessen Herstellung
CN109275769B (zh) * 2018-10-18 2021-10-22 江西师范大学 一种鱼明胶棉花糖的制作方法
WO2021016665A1 (en) * 2019-07-30 2021-02-04 Atp Institute Pty Ltd A gummy composition
CA3139197A1 (en) * 2021-04-19 2022-10-19 Heritage Hemp, Llc Melt-to-make bulk gummy form, method of making and method of using
DE102022104553A1 (de) 2022-02-25 2023-08-31 Gelita Ag Magensaftresistente Kapsel und deren Verwendung

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8817093D0 (en) * 1988-07-18 1988-08-24 Unilever Plc Treatment of gelling agents
JPH03183443A (ja) * 1989-12-13 1991-08-09 Morinaga & Co Ltd 含気グミキャンデーの製造法
JP2968908B2 (ja) * 1993-06-08 1999-11-02 明治製菓株式会社 紐状ゼリー菓子
CA2251859A1 (en) * 1996-05-07 1997-11-13 Kraft Foods, Inc. Shelf-stable gelled confectionery pieces
FI108395B (fi) * 1996-09-27 2002-01-31 Suomen Sokeri Oy Hyytel÷mõinen hyytel÷intituote, sen kõytt÷ hyytel÷tuotteiden valmistukseen sekõ menetelmõ hyytel÷tuotteiden valmistamiseksi
US20040013732A1 (en) * 2001-09-25 2004-01-22 Michael Farber Starch-based delivery system for creatine
US7067150B2 (en) * 2002-04-16 2006-06-27 Scepter Holdings, Inc. Delivery systems for functional ingredients
EP1576148B1 (en) * 2002-12-23 2012-10-03 FUJIFILM Manufacturing Europe B.V. Process for coating cell-culture support
JP2007029018A (ja) * 2005-07-28 2007-02-08 Meiji Seika Kaisha Ltd 糖被膜ゼリー菓子及びその製造方法
EP1962610A2 (en) * 2005-12-21 2008-09-03 Wm. Wrigley Jr. Company Coated chewy confectionery product and method
WO2008002995A2 (en) * 2006-06-27 2008-01-03 Mars, Incorporated An indulgent edible composition
DE102007007307A1 (de) * 2007-02-07 2008-08-14 Gelita Ag Fließfähige Gelatinezusammensetzung
KR100923537B1 (ko) * 2007-12-05 2009-10-27 롯데제과주식회사 젤라틴을 이용한 무당류 젤리 조성물
MX347022B (es) * 2010-07-08 2017-04-07 Wrigley W M Jun Co Confitura con complejo de gelatina.
CN102835536B (zh) * 2011-06-23 2015-12-16 浙江养生堂天然药物研究所有限公司 一种凝胶、含它的耐温型软糖及其制备方法
ES2368401B2 (es) * 2011-09-30 2013-06-27 Universidad Miguel Hernández De Elche Productos gelificados probióticos o simbióticos y procedimiento para su obtención.
DE102011056018A1 (de) * 2011-12-05 2013-06-06 Gelita Ag Zuckersüßware auf Basis eines Gelatinegels und Verfahren zur Herstellung
JP6398181B2 (ja) * 2013-11-29 2018-10-03 ユーハ味覚糖株式会社 ユビキノール高含有ゲル状組成物
MX2014011287A (es) * 2014-02-06 2015-09-28 RAP Nutrition LLC Producto gomoso con alto contenido de proteina y procedimiento de elaboracion.

Also Published As

Publication number Publication date
RU2740037C2 (ru) 2020-12-30
BR112018010861A2 (pt) 2018-11-21
AU2016371794A1 (en) 2018-06-21
US20180289032A1 (en) 2018-10-11
CA3008690A1 (en) 2017-06-22
MX2018007459A (es) 2018-08-15
EP3389389B1 (de) 2024-03-27
JP2019503673A (ja) 2019-02-14
RU2018124980A3 (es) 2020-01-27
CN108471771B (zh) 2021-11-09
TWI735492B (zh) 2021-08-11
CN108471771A (zh) 2018-08-31
PL3389389T3 (pl) 2024-07-01
WO2017102347A1 (de) 2017-06-22
JP6904956B2 (ja) 2021-07-21
PT3389389T (pt) 2024-04-24
RU2018124980A (ru) 2020-01-16
AU2016371794B2 (en) 2020-09-10
BR112018010861B1 (pt) 2022-08-23
EP3389389A1 (de) 2018-10-24
DE102015121923A1 (de) 2017-06-22
HK1252910A1 (zh) 2019-06-06
TW201726116A (zh) 2017-08-01

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