AU2136795A - Sugar-free fondant - Google Patents

Sugar-free fondant

Info

Publication number
AU2136795A
AU2136795A AU21367/95A AU2136795A AU2136795A AU 2136795 A AU2136795 A AU 2136795A AU 21367/95 A AU21367/95 A AU 21367/95A AU 2136795 A AU2136795 A AU 2136795A AU 2136795 A AU2136795 A AU 2136795A
Authority
AU
Australia
Prior art keywords
sugar
lactitol
mixture
water
polydextrose
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU21367/95A
Inventor
Rudolf Weiner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Worlee Sweet Eh Worlee & Co GmbH
Original Assignee
Worlee Sweet E H Worlee & Co G
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
Application filed by Worlee Sweet E H Worlee & Co G filed Critical Worlee Sweet E H Worlee & Co G
Publication of AU2136795A publication Critical patent/AU2136795A/en
Abandoned legal-status Critical Current

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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

The invention concerns a sugar-free fondant containing: a) 69 to 85 wt % lactitol, wherein up to 50 wt % lactitol can be replaced by one or more other sugar alcohols; b) 10 to 20 wt % polydextrose; c) 0.01 to 5 wt % cellulose derivative or 1 to 20 wt % glycerol; d) 0 to 1 wt % intensive sweetener; e) 4 to 20.99 wt % water; and f) 0 to 1 wt % conventional auxiliary substances. The invention further concerns a process for preparing such a sugar-free fondant, in which: a) the lactitol, polydextrose, cellulose derivative and/or glycerol and, optionally, the auxiliary substances are mixed with the water; b) this mixture is heated to 75 to 95 DEG C in a closed vessel whilst being stirred until everything has dissolved; c) the mixture is cooled to 35 to 60 DEG C whilst being stirred slowly; d) the mixture is rapidly stirred again, optionally seed crystals, water and/or intensive sweetener being added before or during stirring; and e) the vessel is emptied.
AU21367/95A 1994-03-30 1995-03-28 Sugar-free fondant Abandoned AU2136795A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4411584A DE4411584C1 (en) 1994-03-30 1994-03-30 Sugar-free fondant
DE4411584 1994-03-30
PCT/EP1995/001164 WO1995026639A1 (en) 1994-03-30 1995-03-28 Sugar-free fondant

Publications (1)

Publication Number Publication Date
AU2136795A true AU2136795A (en) 1995-10-23

Family

ID=6514577

Family Applications (1)

Application Number Title Priority Date Filing Date
AU21367/95A Abandoned AU2136795A (en) 1994-03-30 1995-03-28 Sugar-free fondant

Country Status (5)

Country Link
EP (1) EP0762834B1 (en)
AT (1) ATE176385T1 (en)
AU (1) AU2136795A (en)
DE (1) DE4411584C1 (en)
WO (1) WO1995026639A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2489277A1 (en) 2008-05-02 2012-08-22 Kraft Foods Global Brands LLC Sugar free mannitol confectionery and methods of making same
EP2389072A1 (en) 2009-01-22 2011-11-30 Kraft Foods Global Brands LLC Confectionery processing
EP2485601A4 (en) 2009-10-08 2014-08-13 Intercontinental Great Brands Llc Co-extruded layered candy and gum apparatus and methods
CN104770542A (en) * 2015-03-31 2015-07-15 广州福正东海食品有限公司 American rolled fondant cream preparation method

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4714620A (en) * 1986-12-12 1987-12-22 Warner-Lambert Company Soft, sugarless aerated confectionery composition
JPS642534A (en) * 1987-02-19 1989-01-06 Takeda Chem Ind Ltd Fondant and production thereof
FI85795C (en) * 1990-10-18 1992-06-10 Huhtamaeki Oy Process for the preparation of a hard essentially sugar alcohol and pure xylitol containing sweetener product
US5106646A (en) * 1991-01-08 1992-04-21 Kraft General Foods, Inc. Stabilized low calorie syrup with reduced sweetener solids content
DE69206794T2 (en) * 1991-04-30 1996-05-02 Jacobs Suchard Ag MILK CHOCOLATE AND METHOD FOR THE PRODUCTION THEREOF
CH684148A5 (en) * 1992-07-16 1994-07-29 Sigrist E Ag Fondant and method for its production.
FI96041C (en) * 1993-03-19 1996-04-25 Sucros Oy Sweetening agent, process for its preparation and use thereof

Also Published As

Publication number Publication date
WO1995026639A1 (en) 1995-10-12
EP0762834A1 (en) 1997-03-19
EP0762834B1 (en) 1999-02-03
DE4411584C1 (en) 1995-10-26
ATE176385T1 (en) 1999-02-15

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