CA2403457A1 - Modification of rheology of sugar confectionery - Google Patents

Modification of rheology of sugar confectionery Download PDF

Info

Publication number
CA2403457A1
CA2403457A1 CA002403457A CA2403457A CA2403457A1 CA 2403457 A1 CA2403457 A1 CA 2403457A1 CA 002403457 A CA002403457 A CA 002403457A CA 2403457 A CA2403457 A CA 2403457A CA 2403457 A1 CA2403457 A1 CA 2403457A1
Authority
CA
Canada
Prior art keywords
sugar
confectionery
hydrocolloid
confectionery product
product
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
CA002403457A
Other languages
English (en)
French (fr)
Inventor
Andrew Steve Whitehouse
Mei Horng Ong
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.)
Individual
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CA2403457A1 publication Critical patent/CA2403457A1/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
    • A23G3/36—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
CA002403457A 2000-04-06 2001-02-28 Modification of rheology of sugar confectionery Abandoned CA2403457A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0008535A GB0008535D0 (en) 2000-04-06 2000-04-06 Modification of properties of sugar confectionery
GB0008535.7 2000-04-06
PCT/EP2001/002264 WO2001076383A1 (en) 2000-04-06 2001-02-28 Modification of rheology of sugar confectionery

Publications (1)

Publication Number Publication Date
CA2403457A1 true CA2403457A1 (en) 2001-10-18

Family

ID=9889394

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002403457A Abandoned CA2403457A1 (en) 2000-04-06 2001-02-28 Modification of rheology of sugar confectionery

Country Status (10)

Country Link
EP (1) EP1272046A1 (zh)
JP (1) JP2003529381A (zh)
CN (1) CN1424877A (zh)
AU (1) AU2001256172A1 (zh)
CA (1) CA2403457A1 (zh)
GB (1) GB0008535D0 (zh)
MX (1) MXPA02009857A (zh)
PL (1) PL366154A1 (zh)
RU (1) RU2002129502A (zh)
WO (1) WO2001076383A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10820608B1 (en) 2015-10-26 2020-11-03 The Hershey Company Hard candy confections with low hygroscopicity

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4694619B2 (ja) * 2005-05-23 2011-06-08 キャドバリー・アダムズ・ユーエスエイ・エルエルシー エラストマー成分、調理済み糖成分および改善した放出成分を含む菓子組成物
US20110008502A1 (en) 2007-07-02 2011-01-13 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin
US10105320B2 (en) * 2013-10-03 2018-10-23 Altria Client Services Soluble fiber lozenge

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3371626A (en) * 1965-09-14 1968-03-05 Sugarless Candy Corp Of Americ Confection manufacture
US4452825A (en) * 1982-09-01 1984-06-05 Nabisco Brands, Inc. Sorbitol-containing hard candy
US4948615A (en) * 1988-03-11 1990-08-14 National Starch And Chemical Investment Holding Corporation Extruded gelled products
US4857331A (en) * 1988-03-31 1989-08-15 Warner-Lambert Company Sugarless pectin delivery system
EP0611527B1 (fr) * 1993-02-16 1997-05-28 Roquette FrÀ¨res Sirop edulcorant à base de maltitol, confiseries fabriquées à l'aide de ce sirop, et utilisation d'un agent de contrÔle de la propagation de la cristallisation dans la fabrication de ces produits
US5523106A (en) * 1994-02-03 1996-06-04 Nabisco, Inc. Juice-based expanded snacks and process for preparing them
US5549921A (en) * 1995-04-18 1996-08-27 Jasper, Wyman & Sons Method for forming small diameter ropes of gelled aqueous product
US5709896A (en) * 1996-06-18 1998-01-20 Fmc Corporation Reduced-fat food dispersions and method of preparing
WO1998008399A1 (fr) * 1996-08-27 1998-03-05 San-Ei Gen F.F.I., Inc. Nouvelle utilisation d'une gomme gellane pure
US6455096B1 (en) * 1998-04-28 2002-09-24 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Hard candy with a relatively-high moisture and hardness, and process of the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10820608B1 (en) 2015-10-26 2020-11-03 The Hershey Company Hard candy confections with low hygroscopicity

Also Published As

Publication number Publication date
EP1272046A1 (en) 2003-01-08
GB0008535D0 (en) 2000-05-24
JP2003529381A (ja) 2003-10-07
AU2001256172A1 (en) 2001-10-23
MXPA02009857A (es) 2003-03-27
WO2001076383A1 (en) 2001-10-18
PL366154A1 (en) 2005-01-24
RU2002129502A (ru) 2004-08-10
CN1424877A (zh) 2003-06-18

Similar Documents

Publication Publication Date Title
US5607716A (en) Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process
US4671967A (en) Carbohydrate syrups and methods of preparation
US5348758A (en) Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material
EP0241542B1 (en) Chewing gum compositions and methods of preparation
US6773744B1 (en) Confectionary products, low fat chocolate and chocolate-like products and methods for making them
CA2144007C (en) Product and process for producing a sucrose-free water-containing milk chocolate
JP5163696B2 (ja) 生チョコレート様組成物をセンターとして有するソフトキャンディ及びその製造方法
JPS6219817B2 (zh)
KR20000053594A (ko) 저작성 제과류 제품
NZ221643A (en) Sugarless chewable aerated confection
EP2600734B1 (en) Method of obtaining gumdrops with fluid filling
EP2629627B1 (en) Confectionery products containing texturing agents
KR20150083836A (ko) 이소말툴로스 및 슈크로스를 포함하는 비결정질 상의 폰던트
EP2337457A1 (en) Confectionery product
CA2403457A1 (en) Modification of rheology of sugar confectionery
McGill et al. Water relations in confections
CA1308599C (en) Low water activity confection composition
JP2013172680A (ja) チョコレート菓子
JP3485781B2 (ja) 歯付き防止用組成物
AU770868B2 (en) Sugar-free, low-calorie base for hard-boiled confections
JP3481580B2 (ja) 弾性食品組成物及びその製造方法
WO2016120179A1 (en) A confectionery composition and a method of manufacturing thereof
KR20220115596A (ko) 트레할룰로스 함유 조성물을 포함하는 경질 카라멜의 제조 방법
JP2012210183A (ja) センター含有ハードキャンディ
MXPA00000944A (en) Chewy confectionery product

Legal Events

Date Code Title Description
FZDE Discontinued