CN101304664A - 耐嚼糖果和制备该耐嚼糖果的方法 - Google Patents
耐嚼糖果和制备该耐嚼糖果的方法 Download PDFInfo
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- CN101304664A CN101304664A CNA2005800520185A CN200580052018A CN101304664A CN 101304664 A CN101304664 A CN 101304664A CN A2005800520185 A CNA2005800520185 A CN A2005800520185A CN 200580052018 A CN200580052018 A CN 200580052018A CN 101304664 A CN101304664 A CN 101304664A
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- Prior art keywords
- chewy confectionery
- gliadin
- chewy
- wheat gluten
- rich
- Prior art date
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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Abstract
本发明一方面涉及一种耐嚼糖果,包含用于为该耐嚼糖果提供耐嚼组织的胶凝剂,其中所述胶凝剂由富含麦醇溶蛋白的小麦面筋级分所组成。在另一方面,本发明涉及制备这样的耐嚼糖果的方法,包括下列步骤:a)将富含麦醇溶蛋白的小麦面筋级分分散在温水中,b)将葡萄糖浆、蔗糖和水在120-140℃蒸煮,直到该浆料的含水量<10%,优选在4到7%之间,c)在蒸煮过程中或之后,向被蒸煮的糖浆中添加脂肪和一种或多种乳化剂,d)将b)和c)的混合物冷却到105℃以下,e)将d)的糖浆与a)和其它成分混合,f)进一步冷却该浆料,g)并使冷却的浆料成为希望的形状。
Description
本发明一方面涉及一种耐嚼糖果,其包含用于为耐嚼糖果提供耐嚼组织的胶凝剂。另一方面,本发明涉及制备这样的耐嚼糖果的方法。
现有技术中已有的典型糖基(sugar-based)或无糖(sugar-free)耐嚼糖果(chewy sweet),又称耐嚼硬糖(chewy candy)或耐嚼水果糖(fruit chews),含有一些明胶(gelatine),用来为这些组合物提供期望的耐嚼组织(texture)。除了糖基或无糖浆料(mass)成分之外,这些产品的特征还在于存在相对重要量的脂肪,该脂肪以饱和糖基或无糖糖浆中的“水包油”乳液的形式存在。该脂肪可以是动物或者植物来源,占耐嚼糖果总质量的3至10重量%。此类组合物中的明胶含量通常为0.2到5%w/w,更通常为0.2到3%w/w(耐嚼糖果组合物的重量)。所用的明胶类型为低Bloom型明胶(70-180Bloom;“Bloom-指数”是为了抵抗压力和剪切力的胶体形式的表示)。
人们早已在寻找明胶的替代品。优选的是,这样的替代品用具有明胶的所有关键特性、易于获得的植物材料来制备。随着BSE病(“牛海绵状脑病”或“疯牛病”)的爆发,近来人们对该寻找工作的兴趣有所增加。牛皮和牛骨是用于明胶生产的胶原的主要来源。
在此框架下,耐嚼糖果中的明胶替代已经成为许多专利申请和公布的主题。
在EP979611中,用小麦面筋(wheat gluten)和麦芽糖糊精的组合来替代明胶。由此小麦面筋的添加量为0.5到10%(w/w),优选0.5到5%(w/w)。麦芽糖糊精的用量为0.5到15%(w/w),优选0.5到5%(w/w)。小麦面筋在此定义为活性小麦面筋(vital wheat gluten)、活性小麦面筋的级分、改性(modified)小麦面筋、(部分)水解小麦面筋和/或它们的混合物。所用的麦芽糖糊精的DE(右旋糖当量)为0.1到20DE,优选4到10DE,更优选DE为5,它可以从任何现有的淀粉来源获得。由此,单个产品,即明胶,被多个产品的组合所替代,从而将麦芽糖糊精与糖基浆料一起蒸煮(cook up),而将小麦面筋分散在60℃的水中,在浆料即将拉延或正在拉延时掺入浆料中。如所附实施例中显示的,一份明胶由此必须用一份小麦面筋(优选部分水解的小麦面筋)和两份麦芽糖糊精来替代,以获得类似的结构。
在EP1023841中,用氧化淀粉或者更优选地用氧化淀粉和阿拉伯胶的组合来替代明胶。由此耐嚼糖果产品的氧化淀粉含量可为0.5到20%(w/w),但优选置于5到10%(w/w)之间。此外,将氧化淀粉与阿拉伯胶组合,后者用量优选为1到8%(w/w)。本申请的实施例显示用一定量的氧化淀粉和阿拉伯胶替代明胶。该量显著高于通常使用的明胶的量。通常使用不多于2-3%(w/w)的低Bloom明胶来制备相应的耐嚼糖果。
使用阿拉伯胶的另一个缺点是年与年之间质量可能有变化,由此每年需要调整配方。此外,对于替代耐嚼糖果中的明胶而言,这是一种复杂而昂贵的解决方案。
P.Hendrikx在“Innovation in Food Technology”,2002,16,102-103页中也提到了在无明胶耐嚼糖果中使用特性淀粉。
由此可见,本发明的问题在于仍然需要用单一产品替代明胶的改进方案。
在一个方面,本发明的问题通过下述手段来解决:提供耐嚼糖果,其包含用于给该耐嚼糖果提供耐嚼组织的胶凝剂,其中该胶凝剂由富含麦醇溶蛋白(=富麦醇溶蛋白)的小麦面筋级分组成。小麦面筋定义为从小麦面粉中洗去淀粉后剩余的级分。
通过这种方式,原始配方中的明胶就被单一产品所替代。
这样的富含麦醇溶蛋白的小麦面筋级分可以通过不同方法来获得,例如下列文献中公开的:
-BE1014340,其中描述了一种在含水介质中和酸存在下从面筋制备富麦醇溶蛋白级分和富麦谷蛋白级分的方法,其中将面筋连续或不连续地分散在水中直到干物质为5%至30%,由此:
○监视(monitor)分散体的pH在4.4到4.8之间;和
○使面筋-水混合物经受剪切作用,由此分散体可以连续或不连续地分级成富麦醇溶蛋白级分和富麦谷蛋白级分,由此获得麦醇溶蛋白/麦谷蛋白比例为至少2.5的单一富麦醇溶蛋白级分,并获得麦醇溶蛋白/麦谷蛋白比例小于0.8的单一富麦谷蛋白级分。
-EP0685164,其中描述了一种制备富含麦醇溶蛋白的级分的方法,所述方法是通过用浓度为30体积%或更低的乙醇水溶液抽提小麦面筋,并通过加水、干燥、调节pH或其它手段将抽提所得上清液分级。上述抽提可以使用例如浓度为30-70体积%的乙醇水溶液,浓度为10-20体积%的异丙醇或正丙醇水溶液,或浓度为20-50体积%的丙酮水溶液来进行,以产生麦醇溶蛋白浓度高达80%或更高的级分,所述抽提还可以使用浓度为5-20体积%,pH为3.5-5.5的酸性乙醇水溶液来进行,产生达50体积%或更高的中等浓度的麦醇溶蛋白级分,但抽提剂不限于它们。级分的麦醇溶蛋白浓度可以通过改变抽提剂的组成和/或抽提条件来加以控制。将用于本发明的富麦醇溶蛋白级分优选是干基(on dry basis)含50%或更高量麦醇溶蛋白的任何级分。
在根据本发明的耐嚼糖果的一个优选的实施方案中,耐嚼糖果包含0.2-5%w/w的富含麦醇溶蛋白的小麦面筋级分。
在根据本发明的耐嚼糖果的一个更优选的实施方案中,耐嚼糖果包含0.5-3%w/w的富含麦醇溶蛋白的小麦面筋级分。
在根据本发明的耐嚼糖果的一个尤其更优选的实施方案中,耐嚼糖果包含0.5-2%w/w的富含麦醇溶蛋白的小麦面筋级分。
富含麦醇溶蛋白的小麦面筋级分相对于耐嚼糖果总重量的上述w/w百分比具有这样的优点:耐嚼糖果所含的富含麦醇溶蛋白的小麦面筋级分之浓度与原配方中所用的明胶浓度相近。
该麦醇溶蛋白/麦谷蛋白比例通过BE1014340中公开的方法来确定。该方法利用小麦蛋白类群在不同溶剂中的不同溶解度特性来分离麦醇溶蛋白、麦谷蛋白、白蛋白和球蛋白。蛋白质在不同溶剂中的分布通过凯氏定氮分析(Kjeldahl analysis)来定量。
-器材:
·40ml聚丙烯离心管
·离心机(能够在15000g旋转)
·分析天平
·0.5M NaCl
·1.5%SDS溶液
·95%乙醇
·10℃保温盒
·凯氏定氮仪(Kjeldahl apparatus)
·凯氏定氮小片(Kjeldahl tablets)
-方法:
·所有抽提均在室温进行30分钟。
·在±40ml的PP离心管中称取样品。面粉为2g;面筋为200mg;过程样品为相当于±150-160mg蛋白的量。
·加入20ml 0.5M NaCl。在室温(RT)搅拌30分钟。抽提后,在室温500g离心15分钟。将上清液小心地倾倒入干净的PP管中。向残渣(沉淀A)中另加20ml 0.5M NaCl,重复抽提和离心。将该第二上清液与第一上清液合并,然后在室温15000g离心15分钟。上清液含有白蛋白和球蛋白。
·向残渣(沉淀B)加入6ml 1.5%SDS溶液。将混合物匀浆,并与沉淀A合并。在室温抽提30分钟。然后滴加14ml无水乙醇,并将混合物在室温再搅拌30分钟。在室温500g离心15分钟后,得到沉淀和上清液3。对所得的沉淀重复进行上述整套过程,得到沉淀C和上清液4。
·在小烧杯中合并上清液3和4,并在10℃的保温盒中保持60分钟。形成微细的沉淀后,将该混合物倒入含有沉淀C的离心管中。将上述混合物立即转移到离心机中并在10℃ 15000g离心15分钟。得到含有麦醇溶蛋白的上清液和含有麦谷蛋白的沉淀。
-凯氏定氮法:
将含有白蛋白/球蛋白和麦醇溶蛋白的溶液(±40ml)定量地转移到降解烧瓶(destruction flask)(750ml)中。加入1个小片、14ml浓硫酸和3滴辛醇(消泡剂),在90分钟内(至澄清为止)降解(destroy)样品。将浓缩物(大约15ml)转移到凯氏小管中,通过标准凯氏定氮法测定氮。将麦谷蛋白级分冷冻干燥,以干产物的形式测定氮含量。
结果报告为不同类群中所见蛋白质的量,并以占回收蛋白的百分比表示。
本发明的耐嚼糖果的另一个重要成分是脂肪级分,其优选占耐嚼糖果重量的3-10%。
所述脂肪物质可选自动物和/或植物脂肪。就植物脂肪而言,使用氢化棕榈仁油和/或氢化椰子油。
其它次要成分为下述的一种或多种:
-乳化剂,例如卵磷脂和/或单硬脂酸甘油酯;
-调味剂;
-着色剂;和
-食用酸。
本发明的耐嚼糖果一方面可以是糖基耐嚼糖果,另一方面可以是无糖耐嚼糖果。
当称“糖基耐嚼糖果”时,是指这些组合物的批料(bulk mass)是包括选自葡萄糖浆、转化糖浆、果糖浆和(结晶)蔗糖、右旋糖或果糖的两种或更多种成分的组合。葡萄糖浆和果糖浆是通过淀粉经酸和/或酶促转化成各自的组合物而获得的。果糖浆还可以通过含果糖聚合物例如菊粉的水解来获得。
在耐嚼糖果的批料为无糖的情况下,可以使用氢化淀粉水解物、山梨糖醇、麦芽糖醇、木糖醇、异麦芽糖醇(Palatinit)、木糖醇、乳糖醇、赤藓糖醇、甘露糖醇、海藻糖、塔格糖和聚糊精(polydextrose)的合适组合。如果需要,可以通过添加高强度增甜剂例如阿司帕坦(aspartame)、三氯蔗糖(sucrolose)、乙酰舒泛钾(acesulfame K)、糖精、环己氨磺酸盐、纽甜(neotame)、天胺甜精(alitame)、甜菊苷,或者它们的混合物,来控制甜度。在糖基耐嚼糖果中,可以用无糖成分替代一部分糖基批物料(bulk material)。
在另一方面,本发明的问题通过提供本发明的耐嚼糖果的制备方法来解决,所述方法包括:
a)将富含麦醇溶蛋白的小麦面筋级分分散在温水中,
b)将葡萄糖浆、蔗糖和水在120-140℃蒸煮,直到该浆料的含水量<10%,优选在4到7%之间,
c)在蒸煮过程中或之后,向被蒸煮的糖浆中添加脂肪和乳化剂,
d)将b)和c)的混合物冷却到105℃以下,
e)将d)的糖浆与a)和其它成分混合,
f)进一步冷却该浆料,
g)使冷却的浆料成为希望的形状。
冷却步骤f)通常包括将浆料倒在冷却台(cooling table)上,在冷却台上通过拌进(folding)对浆料进行调和(tempering),在拌进过程中,可以添加一些软糖料(fondant)或者糖粉。
然后将调和的浆料进一步“拉延”,直到获得最终的组织。在“拉延”过程中空气掺入浆料中,从而提供密度(density)为1到1.2的产物。再进行一些冷却后,将浆料成型为块并包装。所得的耐嚼硬糖具有与含明胶的标准类型相似的质构(texture profile)和口感。
下面将用下述实施例来进一步例示本发明,不应认为这些实施例对本发明本身之范围及后述权利要求表述之范围具有限制性。
实施例1
制备了参照例和根据本发明的组合物。表1给出了耐嚼糖果的配方。
表1:耐嚼糖果成分
重量成分以g计(以原样计) | D.S.(干物质)(g) | 成分的D.S.(%) | |
葡萄糖浆42DE | 474 | 376 | 79.4 |
蔗糖 | 545 | 545 | 100 |
水 | 100 | ||
脂肪 | 60 | 60 | 100 |
卵磷脂 | 3 | 3 | 100 |
110Bloom明胶(参比) | 8 | 7 | 86 |
富含麦醇溶蛋白的小麦面筋级分(实施例1) | 8 | 7 | 86 |
水 | 13 | ||
柠檬酸(50%溶液) | 18 | 9 | 50 |
调色:黄 | |||
调味:菠萝 | |||
合计 | 1220 | 1000 |
使用下述方法制备耐嚼糖果:
·将明胶(参比)或者富含麦醇溶蛋白的小麦面筋级分(作为胶凝剂)(实施例1)与水混合,将混合物保存在60℃,
·将葡萄糖浆、糖、脂肪、卵磷脂和水在123℃蒸煮直到浆料的干物质为大约96%,
·将浆料冷却到90℃,
·将明胶溶液(或麦醇溶蛋白悬液)与调色剂、调味剂和酸一起添加,并混合到糖浆中,
·将浆料在冷却台冷却到40℃,
·添加软糖料或糖粉,并在拉延机上拉延3分钟,
·在第二冷却台上冷却到25℃以下,和
·成型和包装耐嚼糖果。
对这两种耐嚼糖果,即参比和实施例1的耐嚼糖果,在三角测试(如ISO4120-1983(E)中描述的)中由含24名组员的内部品尝小组进行评估。三角测试(triangle test)是一种包含确定两种产品的样品之间是否存在可觉察之感官差异的程序的测试方法。上述三角测试的结果是,这两个样品之间未见统计学显著的差异。
实施例2:
使用与实施例1相同的方法制备无糖耐嚼糖果。无糖耐嚼糖果的配方如表2所示。
表2:无糖耐嚼糖果成分
重量成分以g计(以原样计) | 成分的D.S.(%) | |
聚糊精(Sta-Lite III) | 136 | 96 |
氢化淀粉水解物(Meritol 250) | 483 | 76 |
Isomalt GS | 292 | 100 |
110Bloom明胶(参比) | 21 | 35 |
富含麦醇溶蛋白的小 | 21 | 35 |
麦面筋级分(实施例2) | ||
卵磷脂 | 3 | 100 |
椰子脂 | 70 | 100 |
柠檬酸 | 18 | 50 |
水 | 50 | |
调色和调味 | ||
合计 | 1230 |
按照如下方法制备无糖耐嚼糖果:
·将明胶(参比)或者富含麦醇溶蛋白的小麦面筋级分(作为胶凝剂)(实施例2)与水混合,将混合物保存在60℃,
·将氢化葡萄糖浆、异麦芽酮糖醇(isomalt)、聚糊精、脂肪、卵磷脂和水在123℃蒸煮直到浆料的干物质为大约96%,
·将浆料冷却到90℃,
·将明胶溶液(或麦醇溶蛋白悬液)与调色剂、调味剂和酸一起添加,并混合到糖浆中,
·将浆料在冷却台冷却到40℃,
·添加异麦芽酮糖醇(Isomalt)(总质量的2.5%)作为糖粉,并在拉延机上拉延3分钟,
·在第二冷却台上冷却到25℃以下,和
·成型和包装耐嚼糖果。
实施例3:
在本实施例中,使用实施例1的方法制备了含2.7%的富含麦醇溶蛋白的级分的组合物。耐嚼糖果的配方如表3所示。
表3:耐嚼糖果成分
重量成分以g计(以原样计) | D.S.(g) | 成分的D.S.(%) | |
葡萄糖浆42DE | 474 | 376 | 79.4 |
蔗糖 | 525 | 525 | 100 |
水 | 100 | ||
脂肪 | 60 | 60 | 100 |
卵磷脂 | 3 | 3 | 100 |
富含麦醇溶蛋白的级分 | 30 | 27 | 90 |
水 | 60 | ||
柠檬酸(50%溶液) | 18 | 9 | 50 |
调色:黄 | |||
调味:菠萝 | |||
合计 | 1270 | 1000 |
使用下述方法制备耐嚼糖果:
·将富含麦醇溶蛋白的小麦面筋级分与水混合,将混合物保存在60℃,
·将葡萄糖浆、糖、脂肪、卵磷脂和水在123℃蒸煮直到浆料的干物质为大约96%,
·将浆料冷却到90℃,
·将麦醇溶蛋白悬液与调色剂、调味剂和酸一起添加,并混合到糖浆中,
·将浆料在冷却台冷却到40℃,
·添加软糖料或糖粉,并在拉延机上拉延3分钟,
·在第二冷却台上冷却到25℃以下,和
成型和包装耐嚼糖果。
Claims (15)
1.耐嚼糖果,包含用于为该耐嚼糖果提供耐嚼组织的胶凝剂,其特征在于所述胶凝剂由富含麦醇溶蛋白的小麦面筋级分所组成。
2.根据权利要求1的耐嚼糖果,其特征在于所述耐嚼糖果包含0.2到5%w/w的富含麦醇溶蛋白的小麦面筋级分。
3.根据权利要求2的耐嚼糖果,其特征在于所述耐嚼糖果包含0.5到3%w/w的富含麦醇溶蛋白的小麦面筋级分。
4.根据权利要求3的耐嚼糖果,其特征在于所述耐嚼糖果包含0.5到2%w/w的富含麦醇溶蛋白的小麦面筋级分。
5.根据权利要求1-4任一项的耐嚼糖果,其特征在于所述富含麦醇溶蛋白的小麦面筋级分显示至少2.5∶1的麦醇溶蛋白/麦谷蛋白比例。
6.根据权利要求5的耐嚼糖果,其特征在于所述富含麦醇溶蛋白的小麦面筋级分显示至少3∶1的麦醇溶蛋白/麦谷蛋白比例。
7.根据权利要求1-6任一项的耐嚼糖果,其特征在于所述耐嚼糖果包含脂肪级分,该脂肪级分占所述耐嚼糖果重量的3-10%。
8.根据权利要求7的耐嚼糖果,其特征在于所述脂肪物质选自动物和/或植物脂肪。
9.根据权利要求8的耐嚼糖果,其特征在于在植物脂肪的情况下,使用氢化棕榈仁油和/或氢化椰子油。
10.根据权利要求1-9任一项的耐嚼糖果,其特征在于所述耐嚼糖果包含下列各项中的一项或多项:
-乳化剂,例如卵磷脂和/或单硬脂酸甘油酯;
-调味剂;
-着色剂;和
-食用酸。
11.根据权利要求1-10任一项的耐嚼糖果,其特征在于所述耐嚼糖果是糖基耐嚼糖果。
12.根据权利要求1-10任一项的耐嚼糖果,其特征在于所述耐嚼糖果是无糖耐嚼糖果。
13.用于制备根据权利要求1-12任一项的耐嚼糖果的方法,其特征在于所述方法包括下列步骤:
a)将富含麦醇溶蛋白的小麦面筋级分分散在温水中,
b)将葡萄糖浆、蔗糖和水在120-140℃蒸煮,直到该浆料的含水量<10%,优选在4到7%之间,
c)在蒸煮过程中或之后,向被蒸煮的糖浆中添加所述脂肪物质和一种或多种乳化剂,
d)将b)和c)的混合物冷却到105℃以下,
e)将d)的糖浆与a)和其它成分混合,
f)进一步冷却该浆料,
g)并使冷却的浆料成为希望的形状。
14.根据权利要求13的方法,其特征在于冷却步骤f)包括将浆料倒在冷却台上,在冷却台上通过拌进对浆料进行调和。
15.根据权利要求14的方法,其特征在于在拌进过程中添加一些软糖料或者糖粉。
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CN104582500A (zh) * | 2012-08-22 | 2015-04-29 | 洲际大品牌有限责任公司 | 咀嚼型胶基糖组合物及其制备方法 |
CN104920755A (zh) * | 2015-05-27 | 2015-09-23 | 江苏浩宇电子科技有限公司 | 易于存放的3d打印糖果原料及其制法 |
CN104938739A (zh) * | 2015-05-27 | 2015-09-30 | 江苏浩宇电子科技有限公司 | 可用于3d打印的糖果浆料及其制备方法 |
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US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
ES2538224T3 (es) * | 2008-05-02 | 2015-06-18 | Intercontinental Great Brands Llc | Productos de confitería a base de manitol sin azúcar multicapa y métodos para su producción |
JP2012515554A (ja) | 2009-01-22 | 2012-07-12 | クラフト・フーズ・グローバル・ブランズ・エルエルシー | 菓子加工 |
CN102883621B (zh) | 2009-10-08 | 2016-05-04 | 洲际大品牌有限责任公司 | 共挤出的成层的糖果和胶基糖的设备和方法 |
EP2316279B1 (en) | 2009-10-30 | 2013-10-09 | Intercontinental Great Brands LLC | Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery. |
US20160183553A1 (en) * | 2011-08-05 | 2016-06-30 | New York University | Meringue composition and methods of preparation |
GB201206859D0 (en) * | 2012-04-19 | 2012-05-30 | Givaudan Sa | Method and composition |
AU2015256728B2 (en) | 2014-05-08 | 2018-05-17 | Cooperatie Avebe U.A. | Chewy candy comprising a highly branched starch (HBS) and method for providing the same |
KR20160000255A (ko) * | 2014-06-24 | 2016-01-04 | 롯데제과주식회사 | 소프트 츄잉 캔디의 제조방법 및 이에 의해 제조된 소프트 츄잉 캔디 |
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US3030211A (en) * | 1960-12-22 | 1962-04-17 | Clarence E Mcdonald | Food products containing deamidized gliadin |
CN1009799B (zh) * | 1985-06-19 | 1990-10-03 | 古姆·贝斯公司 | 无热量不龋蛀口香糖制备工艺 |
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JP2920471B2 (ja) * | 1994-06-03 | 1999-07-19 | アサマ化成株式会社 | 新規な食品の製造方法 |
EP0685164A1 (en) | 1994-06-03 | 1995-12-06 | Asama Chemical Co., Ltd. | Food quality improver |
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CN1125055A (zh) * | 1994-12-21 | 1996-06-26 | 来瑞松 | 以小麦蛋白质为胶基的口香糖的制备方法 |
FR2759288A1 (fr) * | 1997-02-12 | 1998-08-14 | Gredeco Groupe De Rech En Derm | Nouveau gel a base de gliadine |
GB9817021D0 (en) | 1998-08-06 | 1998-09-30 | Cerestar Holding Bv | Total gelatine replacement in chewy candy and/or fruit chews |
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US6803061B1 (en) * | 1999-08-04 | 2004-10-12 | Wm. Wrigley Jr. Company | Ingestible chewing gum for animals |
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- 2005-11-07 EP EP05813718A patent/EP1945041B1/en not_active Not-in-force
- 2005-11-07 CN CN2005800520185A patent/CN101304664B/zh not_active Expired - Fee Related
- 2005-11-07 WO PCT/EP2005/011966 patent/WO2007051485A1/en active Application Filing
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CN104582500A (zh) * | 2012-08-22 | 2015-04-29 | 洲际大品牌有限责任公司 | 咀嚼型胶基糖组合物及其制备方法 |
CN104920755A (zh) * | 2015-05-27 | 2015-09-23 | 江苏浩宇电子科技有限公司 | 易于存放的3d打印糖果原料及其制法 |
CN104938739A (zh) * | 2015-05-27 | 2015-09-30 | 江苏浩宇电子科技有限公司 | 可用于3d打印的糖果浆料及其制备方法 |
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JP2009514539A (ja) | 2009-04-09 |
EP1945041B1 (en) | 2011-01-05 |
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PL1945041T3 (pl) | 2011-05-31 |
ATE493889T1 (de) | 2011-01-15 |
SI1945041T1 (sl) | 2011-05-31 |
DE602005025819D1 (de) | 2011-02-17 |
CN101304664B (zh) | 2012-12-05 |
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DK1945041T3 (da) | 2011-03-28 |
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