BE505206A - - Google Patents
Info
- Publication number
- BE505206A BE505206A BE505206DA BE505206A BE 505206 A BE505206 A BE 505206A BE 505206D A BE505206D A BE 505206DA BE 505206 A BE505206 A BE 505206A
- Authority
- BE
- Belgium
- Prior art keywords
- caramel
- sugar
- xylose
- preparation
- heating
- Prior art date
Links
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 13
- 235000013736 caramel Nutrition 0.000 claims description 13
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
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
- A23G3/32—Processes for preparing caramel or sugar colours
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE505206A true BE505206A (enrdf_load_stackoverflow) |
Family
ID=145815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE505206D BE505206A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE505206A (enrdf_load_stackoverflow) |
-
0
- BE BE505206D patent/BE505206A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8329238B2 (en) | Cooling composition | |
| JP6262387B1 (ja) | カカオ飲料 | |
| CN108601382A (zh) | 甜菊醇糖苷溶液 | |
| AU765562C (en) | Dietetic chocolate composition | |
| JP2023500270A (ja) | アルロースを含有する乳化組成物 | |
| JP4422819B2 (ja) | 消臭剤、及びそれを含む飲食品、口腔用組成物並びにトイレタリー製品 | |
| BE505206A (enrdf_load_stackoverflow) | ||
| JP4367136B2 (ja) | 油脂及びその製造法並びにこれを用いた製品 | |
| FR2523408A1 (fr) | Compositions edulcorantes de table | |
| EP0965277A1 (fr) | Dessert glacé | |
| JP4812950B2 (ja) | マスカット香料組成物及びその応用 | |
| BE1000574A6 (fr) | Preparation a base de cacao. | |
| BE1003494A6 (fr) | Preparation a base de cacao. | |
| JP6737921B1 (ja) | 砂糖不使用の甘味含有飲食品における甘味改善方法 | |
| JP6285071B1 (ja) | カカオ飲料 | |
| CH405908A (fr) | Procédé de fabrication d'un chocolat à l'état conformé ou à l'état de poudre résistant au ramollissement sous l'effet de la chaleur | |
| JP2006020523A (ja) | 糖加熱品、ならびにそれを添加した食品、および糖加熱品の製造方法 | |
| RU2798577C1 (ru) | Ароматизатор для табака и способ его получения | |
| JP7595423B2 (ja) | 砂糖減量用組成物及びそれを用いた砂糖減量飲食品の甘味代替方法 | |
| JP2022182703A (ja) | 液状組成物 | |
| FR2873895A1 (fr) | Procede d'obtention d'un cacao permettant de fabriquer un chocolat essentiellement exempt de sucre et d'edulcorants ainsi que produits issus de la mise en oeuvre de ce procede | |
| EP0875561A2 (en) | Process for preparing a saffron flavoured beverage in particular liqueur | |
| CH627053A5 (en) | Aromatising composition and use of the composition | |
| JPH0538272A (ja) | 還元澱粉糖組成物及びその製造方法並に該組成物を含有する飲食物 | |
| JPS63130523A (ja) | デオドラントキヤンデ− |