BR0011310A - Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìcia - Google Patents

Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìcia

Info

Publication number
BR0011310A
BR0011310A BR0011310-7A BR0011310A BR0011310A BR 0011310 A BR0011310 A BR 0011310A BR 0011310 A BR0011310 A BR 0011310A BR 0011310 A BR0011310 A BR 0011310A
Authority
BR
Brazil
Prior art keywords
food composition
sucrose
mixture
weight
carrageenans
Prior art date
Application number
BR0011310-7A
Other languages
English (en)
Inventor
Torben Jonsson
Jeanette Kristensen
Jan Grondal
Original Assignee
Hercules Inc
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 Hercules Inc filed Critical Hercules Inc
Publication of BR0011310A publication Critical patent/BR0011310A/pt

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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Patente de Invenção: "COMPOSIçãO ALIMENTìCIA COM ALTO TEOR DE SóLIDOS, PROCESSO PARA SUA PREPARAçãO ASSIM COMO O USO DE CARRAGEENANS PARA GELIFICAçãO DE COMPOSIçãO ALIMENTìCIA". Uma composição alimentícia compreendendo sólidos solúveis na faixa de cerca de 50% a cerca de 90% em peso, pelo menos 70% em peso da mesma sendo um adoçante compreendendo adoçantes sucrose e não-sucrose em uma razão em peso de adoçantes sucrose para não-sucrose de 0:100 a 95:5, onde o adoçante não-sucrose é de um DE (Equivalente Dextrose) de pelo menos cerca de 30, um componente carrageenan em uma quantidade suficiente para formar um gel, e água para balanço, e onde a temperatura de gelificação da dita composição é < 95<198>C. A dita composição alimentícia pode ser produzida por um processo compreendendo: (a) dispersão de carrageenan em um xarope de um adoçante não-sucrose em uma temperatura suficiente para dispersar a carrageenan no dito xarope enquanto agitando; (b) adição de água e aquecimento da mistura ao seu ponto de ebulição; (c) ajuste de teor de sólidos solúveis para a partir de cerca de 50% a cerca de 90% em peso, (d) deposição da dita mistura e (e) resfriamento da dita mistura para abaixo da temperatura de deposição da dita mistura. A composição alimentícia gelifica rapidamente e forma um gel em temperaturas abaixo de 95<198>C. A composição alimentícia é especial para produtos de confeitaria tais como doces macios, marshmallows ou vidrados.
BR0011310-7A 1999-05-12 2000-05-12 Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìcia BR0011310A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA199900650 1999-05-12
PCT/DK2000/000252 WO2000069275A1 (en) 1999-05-12 2000-05-12 Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition

Publications (1)

Publication Number Publication Date
BR0011310A true BR0011310A (pt) 2002-02-26

Family

ID=8095992

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0011310-7A BR0011310A (pt) 1999-05-12 2000-05-12 Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìcia

Country Status (15)

Country Link
US (1) US6967037B1 (pt)
EP (1) EP1176874A1 (pt)
JP (1) JP2002543817A (pt)
CN (1) CN1352526A (pt)
AU (1) AU777263B2 (pt)
BR (1) BR0011310A (pt)
CA (1) CA2368635C (pt)
CZ (1) CZ20014067A3 (pt)
HU (1) HUP0201046A3 (pt)
IL (1) IL145991A0 (pt)
MX (1) MXPA01011033A (pt)
NZ (1) NZ514994A (pt)
RU (1) RU2001132756A (pt)
TR (1) TR200103241T2 (pt)
WO (1) WO2000069275A1 (pt)

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US8519008B2 (en) 2003-01-22 2013-08-27 Purina Animal Nutrition Llc Method and composition for improving the health of young monogastric mammals
US7816341B2 (en) * 2003-04-14 2010-10-19 Fmc Corporation Homogeneous, thermoreversible gel containing reduced viscosity carrageenan and products made therefrom
BRPI0409329A (pt) 2003-04-14 2006-04-25 Fmc Corp processo para fabricar pelìculas de gel termorreversìveis, homogêneas, pelìcula homogênea, termorreversìvel, de sólidos altos, umidade baixa, processo para fabricar cápsulas moles, cápsulas moles, processo para fabricar uma forma de dosagem sólida, forma sólida, processo para preparar uma sistema de liberação de pelìcula de gel homogênea, e, sistema de liberação
US20100233312A9 (en) * 2005-04-11 2010-09-16 The Procter & Gamble Company Compositions comprising probiotic and sweetener components
US20080260898A1 (en) * 2006-03-17 2008-10-23 Marko Stojanovic Compositions comprising probiotic and sweetener components
JP2007319048A (ja) * 2006-05-31 2007-12-13 Taiyo Kagaku Co Ltd 冷凍及び加熱耐性を持つゼリー状食品
US9095157B2 (en) * 2006-11-09 2015-08-04 Toms Gruppen A/S Sweet confectionery products
AU2008216455A1 (en) * 2007-02-12 2008-08-21 Wm. Wrigley Jr. Company Confectionery products comprising polyols
EP1969952A1 (en) * 2007-03-07 2008-09-17 Friesland Brands B.V. Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas
JP2009039096A (ja) * 2007-07-17 2009-02-26 Uha Mikakuto Co Ltd ソフトキャンディ
FR2919984B1 (fr) * 2007-08-13 2009-11-06 Rousselot Isle Sur La Sorgue S Confiserie aeree de type marshmallow et procede de preparation
TR200705685A2 (tr) * 2007-08-16 2008-03-21 Özmer Meyve Özleri̇ Kokteyl Soslari Sanayi̇ Ti̇caret Ve Pazarlama Li̇mi̇ted Şi̇rketi̇ Bitkisel, kullanıma hazır dekoratif soğuk pasta jeli
EP2271225A1 (en) * 2008-05-02 2011-01-12 Cadbury Adams USA LLC Sugar free polyol confectionery and methods of making same
ITMI20081478A1 (it) * 2008-08-06 2010-02-07 Moldes S R L Formulazione di gel acquoso per la somministrazione di sostanze farmaceutiche e/o nutritive
US20100034933A1 (en) * 2008-08-07 2010-02-11 The J.M. Smucker Co. Stable muffin batters and methods for making same
EP2260721B1 (en) * 2009-05-20 2016-08-31 Rousselot B.V. Marshmallow-like aerated confectionery and method of preparation thereof
WO2011047787A1 (en) * 2009-10-19 2011-04-28 Cargill, Incorporated Non-gelatin containing non-dairy aerated fruit preparation and method of making same
EP2335498A1 (en) * 2009-12-09 2011-06-22 Nestec S.A. A spoonable sparkling jellified food product
EP2452570A1 (en) * 2010-11-12 2012-05-16 Nestec S.A. Gel composition
AU2013214699A1 (en) * 2012-02-03 2014-08-28 Pipe Don't Paint Pty Ltd Decoration, decorative base and method for making same
BR112015011071A2 (pt) * 2013-01-03 2017-07-11 Dow Global Technologies Llc composição estabilizante e produto alimentício ou de bebida
KR101602785B1 (ko) * 2013-12-04 2016-03-11 롯데제과주식회사 식물성 마쉬멜로우, 이의 제조 방법 및 이를 적용한 과자
US20170251692A1 (en) * 2014-09-26 2017-09-07 Fmc Corporation Confectionery Containing Low Viscosity Iota Carrageenan
CN107613789A (zh) * 2015-04-07 2018-01-19 丘奇和德怀特有限公司 具有软核的多组分软糖组合物
EP3337335B1 (en) * 2015-08-21 2023-10-25 Rem3dy Health Limited Gel-comprising cartridge for the preparation of confectionery
CN105778122B (zh) * 2015-12-01 2018-06-05 大连工业大学 一种Iota型卡拉胶和Kappa型卡拉胶混合凝胶及其制备方法
KR20170105422A (ko) 2016-03-09 2017-09-19 씨제이제일제당 (주) 알룰로스 함유 시럽 조성물 및 이를 포함하는 식품
CN108850381A (zh) * 2017-05-10 2018-11-23 雀巢产品技术援助有限公司 个性化模制的软糖产品及其制备方法
EP4329505A1 (de) * 2021-04-30 2024-03-06 Südzucker AG ZUCKERREDUZIERTE SÜßUNGSMITTELZUSAMMENSETZUNG UND VERFAHREN ZU IHRER HERSTELLUNG

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Also Published As

Publication number Publication date
RU2001132756A (ru) 2008-02-20
MXPA01011033A (es) 2002-06-04
NZ514994A (en) 2003-05-30
CZ20014067A3 (cs) 2002-05-15
HUP0201046A3 (en) 2002-11-28
TR200103241T2 (tr) 2002-04-22
CA2368635A1 (en) 2000-11-23
HUP0201046A2 (hu) 2002-07-29
CN1352526A (zh) 2002-06-05
US6967037B1 (en) 2005-11-22
IL145991A0 (en) 2002-07-25
WO2000069275A1 (en) 2000-11-23
AU4537200A (en) 2000-12-05
CA2368635C (en) 2009-11-10
EP1176874A1 (en) 2002-02-06
AU777263B2 (en) 2004-10-07
JP2002543817A (ja) 2002-12-24

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Legal Events

Date Code Title Description
FA10 Dismissal: dismissal - article 33 of industrial property law
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23G 3/42 (2006.01), A23G 3/34 (2006.01), A23G 3/5