CN101652074A - 含有多元醇的糖食产品 - Google Patents
含有多元醇的糖食产品 Download PDFInfo
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- CN101652074A CN101652074A CN200880010334A CN200880010334A CN101652074A CN 101652074 A CN101652074 A CN 101652074A CN 200880010334 A CN200880010334 A CN 200880010334A CN 200880010334 A CN200880010334 A CN 200880010334A CN 101652074 A CN101652074 A CN 101652074A
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- confectionary product
- jelly
- confectionary
- product
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- A—HUMAN NECESSITIES
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- 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
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明提供了含有赤藓糖醇的糖食产品以及生产所述糖食产品的方法。在一般性实施方案中，本公开提供了含有赤藓糖醇、胶冻剂和胃肠耐受成分的胶冻质糖食产品。
Description
背景技术
总的来说，本公开涉及糖食产品。更具体来说，本公开涉及含有赤藓糖醇的胶冻质糖食产品。
糖食产品的类型有很多。这样的糖食产品可以包括例如硬糖或耐嚼糖果。众所周知，提供具有独特风味和健康益处的糖食产品，可以导致对消费者的营销能力增加。胶冻质糖豆是常见的糖基胶冻质糖食。制造商试图生产糖较少的胶冻质产品，但是常用的多元醇可产生胃肠不适。例如，某些含有多元醇例如异麦芽酮糖醇和山梨糖醇的无糖糖果具有轻泻作用。
发明内容
本公开针对含有赤藓糖醇的糖食产品以及生产这些糖食产品的方法。在一般性实施方案中，本公开提供了含有赤藓糖醇和胶冻剂的胶冻质糖食产品。在另一个实施方案中，本公开提供了含有赤藓糖醇、胶冻剂和胃肠耐受成分的胶冻质糖食产品。
在实施方案中，赤藓糖醇占糖食产品总重量的大约1％到大约70％。
在实施方案中，胃肠耐受成分占糖食产品总重量的大约30％到大约80％。
在实施方案中，胃肠耐受成分含有聚葡萄糖。
在实施方案中，胃肠耐受成分含有糊精(例如难消化性糊精)。
在实施方案中，胃肠耐受成分含有菊粉、低聚果糖、羧甲基纤维素、微晶纤维素、或其组合。
在实施方案中，胶冻剂可以是例如明胶、结冷胶、黄原胶、果胶、角叉菜胶、纤维素胶、阿拉伯树胶、改性的淀粉或其组合。
在实施方案中，糖食产品含有另一种多元醇，例如山梨糖醇、麦芽糖醇、异麦芽酮糖醇、甘露糖醇、木糖醇或其组合。多元醇可以是任何适合的形式，例如粉末或糖浆。
在实施方案中，多元醇占糖食产品总重量的大约1％到大约25％。
在实施方案中，糖食产品含有一种或多种成分，例如麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质或其组合。
在实施方案中，糖食产品含有包裹着胶冻质糖食产品的包衣。
在实施方案中，包衣含有一种或多种成分，例如麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质或其组合。
在实施方案中，胶冻质糖食产品含有夹心。
在实施方案中，夹心可以是粉末、液体或其组合。
在另一个实施方案中，本公开提供了制作胶冻质糖食产品的方法。方法包括制备含有赤藓糖醇、胶冻剂和胃肠耐受成分的胶冻质糖果混合物，以及形成胶冻质糖果混合物以生产胶冻质糖食产品。
在实施方案中，方法还包括在形成的胶冻质糖食产品上施加包衣。
在实施方案中，包衣含有赤藓糖醇。
本公开的一个优点是提供了改进的提供健康益处的糖食产品。
本公开的另一个优点是提供了制作糖食产品的改进的工艺。
本文中还描述了其它的特点和优点，它们从下面的具体说明部分中将变得明了。
具体说明
本公开涉及含有赤藓糖醇的胶冻质糖食产品以及生产所述糖食产品的方法。赤藓糖醇不导致龋齿，并且被身体吸收，因此不像其它无糖甜味剂，不可能引起胃部副作用。但是，由于它的高度结晶倾向性，赤藓糖醇倾向于制造颗粒状产品，除非减少或抑制其结晶。因此，本公开提供了含有赤藓糖醇以及还能抑制结晶的胃肠耐受成分的糖食产品。
在一般性实施方案中，本公开内容提供了含有赤藓糖醇和一种或多种胶冻剂的胶冻质糖食产品。本文中使用的术语“胶冻质糖食产品”是指专业技术人员所了解的、所包含的水胶体或基于凝胶的糖食不含脂肪的糖食产品。胶冻剂是水状胶体或基于凝胶的成分，例如明胶、结冷胶、黄原胶、果胶、角叉菜胶、纤维素胶、阿拉伯树胶、改性淀粉或其组合。在实施方案中，胶冻剂可以占糖食产品总重量的大约1％到大约20％。在供选的实施方案中，胶冻剂可以占糖食产品总重量的大约5％到大约10％。
在实施方案中，赤藓糖醇可以占糖食产品总重量的大约1％到大约70％。在另一个实施方案中，赤藓糖醇可以占糖食产品总重量的大约5％到大约20％。在另一个实施方案中，赤藓糖醇可以占糖食产品总重量的大约20％到大约60％。在供选的实施方案中，赤藓糖醇可以占糖食产品总重量的大约40％到大约50％。
在另一个实施方案中，本公开提供了含有赤藓糖醇、一种或多种胶冻剂和一种或多种胃肠耐受成分的胶冻质糖食产品。胃肠耐受成分可以是专业技术人员所理解的、对消费者消化系统具有的轻泻作用低或降低的任何适合成分。
在实施方案中，胃肠耐受成分是聚葡萄糖。在另一个实施方案中，胃肠耐受成分是糊精(例如难消化性糊精)。糊精可以从小麦或玉米制造。难消化性糊精是还原糖含量非常低的改性麦芽糖糊精。有很多种以商标名
和
销售。
由日本Hyogo-Pref.的Matsutani Chemical Industry Co.，Ltd的分公司，FibersolAmerica销售。
由法国Lestrem的Roquette Freres销售。在供选的实施方案中，胃肠耐受成分是菊粉、低聚果糖、羧甲基纤维素、微晶纤维素、或其组合。
在实施方案中，胃肠耐受成分占糖食产品总重量的大约30％到大约80％。在另一个实施方案中，胃肠耐受成分占糖食产品总重量的大约40％到大约70％。
在供选的实施方案中，糖食产品可以含有另一种多元醇，例如山梨糖醇、麦芽糖醇、异麦芽酮糖醇、甘露糖醇、木糖醇或其组合。多元醇可以是任何适合的形式，例如粉末或糖浆。多元醇可以占糖食产品总重量的大约1％到大约25％。
在实施方案中，糖食产品包含包裹着胶冻质糖食产品的包衣。包衣最初可以作为液体糖浆存在，该液体糖浆含有大约30％到大约80％或85％的适合的包衣成分，以及大约15％或20％到大约70％的溶剂例如水。本公开的包衣糖浆可以含有赤藓糖醇或在糖和无糖包衣中常用的其它多元醇或非多元醇成分。具体的成分和它们的用量将随着制剂的意图而变化很大。包衣可以被干燥，例如按照需要形成软的或硬的包衣。
在另一个实施方案中，本公开提供了制作糖食产品的方法。方法包括制备含有赤藓糖醇、胶冻剂和胃肠耐受成分的胶冻质糖食混合物，以及将胶冻质糖食混合物形成为最终的糖食产品。例如，胶冻质糖食混合物可以通过任何适合的层压、挤出或沉积工艺来形成。本公开实施方案中的胶冻质糖食产品可以被形成成任何适合的尺寸或形状，例如丸粒、球形、方块、烟卷状、螺旋形等等。糖食产品可以具有任何适合的厚度。
在实施方案中，方法还包括在形成的胶冻质糖食产品上施加包衣。例如，包衣可以含有赤藓糖醇。在实施方案中，赤藓糖醇可以占包括包衣的糖食产品总重量的大约1％到大约70％。在另一个实施方案中，赤藓糖醇可以占包括包衣的糖食产品总重量的大约20％到大约60％。在供选的实施方案中，赤藓糖醇可以占包括包衣的糖食产品总重量的大约40％到大约50％。
可以将任何适合的包衣材料(例如糖浆)例如糖、多元醇或其组合，施加到胶冻质糖食产品(例如糖食芯)上，以在糖食产品周围形成晶体或玻璃状包衣。应该理解，包衣可以通过任何适合的包衣方法施加到糖食产品上，例如喷涂、锅包衣等。任选，在包衣工艺过程中，可以将香料单独喷涂在个件上，以提供有香味的包衣。任选，在包衣已经施加之后，可以在个件上施加最后的抛光包衣。抛光包衣可以使用蜡，例如巴西棕榈蜡或虫胶。它也可以包含填充剂例如滑石粉和颜料。
在另一个实施方案中，胶冻质糖食产品可以含有夹心。例如，夹心可以是糖食粉末、糖食液体(例如糖浆)，或其组合。本公开的胶冻质糖食产品在其中也可以包含糖食颗粒或彩色糖粒(nonpareil)。当层压、挤出或沉积时，糖食产品的粘度能够使得颗粒通过加工均匀地或不均匀地分布。
应该理解，在糖食产品和/或糖食产品周围的包衣中，可以加入一种或多种成分，例如麦芽制品、香料、增感剂、颜料(例如不含偶氮的颜料)、甜味剂、酸、活性物质和药物(例如下面列出的)。成分可以以游离的形式以任何适合的量加入。成分也可以以囊封、压缩、粒化和团聚的形式添加，以提供受保护的和较持久的配料组分例如香料和增感剂。还应该认识到，胶冻质糖食产品和包衣可以含有任何适合数量和组合的麦芽制品、香料、甜味剂(包括高强度甜味剂)、增感剂、酸、活性物质和/或药物。
一般来说，糖类甜味剂可以包括在糖食技术领域中通常了解的含糖组分，包括但不限于单独或组合的蔗糖、右旋糖、麦芽糖、干转化糖、果糖、左旋糖、塔格糖、半乳糖、玉米糖浆固形物等。可选地，甜味剂可以包括甘油、水果浓缩物和果酱。
麦芽糖醇可以用作无糖甜味剂。此外，无糖甜味剂可以包括但不限于单独或组合的其它糖醇，例如木糖醇、山梨糖醇、赤藓糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇、氢化淀粉水解物等。
高强度人造或天然甜味剂也可以与上述组合使用。优选的高强度甜味剂包括但不限于单独或组合的三氯半乳蔗糖、纽甜(neotame)、阿斯巴甜、丁磺氨的盐、阿力甜、糖精及其盐、环拉酸及其盐、甜叶菊苷、甘草甜素、二氢查耳酮、奇异果甜蛋白、应乐果甜蛋白等。为了提供较持久的甜味和香味感觉，可能需要囊封或以其它方式控制至少一部分人造甜味剂的释放。这样的技术例如湿法成粒、蜡法成粒、喷雾干燥、喷雾激冷、流化床包衣、团聚以及纤维延伸(fiber extension)，可以用于获得所需的释放特性。
人造甜味剂的用量可以变化很大，并取决于例如甜味剂的效力、释放速度、产品的所需甜度、使用的香料的量和类型以及成本考虑等因素。
在糖食产品中使用的食用香料或香料可以包括本技术领域通常了解的任何天然或合成的油和/或香料。天然和人造调味剂可以任何感官可以接受的方式组合。调味剂可以以任何适合的量使用在糖食产品中。
适合的食用香料的非限制性例子包括天然和合成调味剂，选自合成的香料油和调味芳香化合物，和/或源自植物、叶、花、果实、蔬菜等的油、油状树脂和提取物，及其组合。香料油的非限制性例子包括留兰香油、肉桂油、冬青油(水杨酸甲基酯)、胡椒薄荷油、丁香油、月桂油、茴香油、桉树油、百里香油、雪松叶油、肉豆蔻油、鼠尾草油、苦杏仁油和桂皮油。此外，人造、天然或合成的水果香料的非限制性例子包括香草、奶油、糖蜜、香蕉、可可和柑橘油，包括柠檬、橙子、葡萄、莱檬和柚子，以及水果香精包括苹果、梨、桃、草莓、覆盆子、樱桃、李子、菠萝、杏，等等。香料也可以包含任何适合的水果和/或蔬菜的酱、粉末和提取物。可选地，香料类型可以是咸味、肉味、薯片味等。
应该理解，食用香料可以单独使用，或与增感剂或不与增感剂组合使用，增感剂例如本技术领域公知的凉味剂或热味剂。食用香料或香料可以被囊封或不被囊封。正如本技术领域公知的，囊封的食用香料可用于增加或降低香料的释放速度。
一般来说，增感剂可以是引起例如口腔或皮肤的凉、热、温、麻刺和麻木感的任何化合物。凉味剂的非限制性例子包括薄荷醇取代的对-薄荷烷羧酰胺、无环羧酰胺、薄荷酮甘油缩酮、乳酸薄荷酯、琥珀酸薄荷酯、3-1-薄荷氧基丙烷-1，2-二酮和留兰香。热味剂的非限制性例子可以包括香草醇正丁基醚、香草醇正丙基醚、香草醇异丙基醚、香草醇异丁基醚、香草醇正氨基醚、香草醇异戊基醚、香草醇正己基醚、香草醇甲基醚、香草醇乙基醚、姜酚、姜烯酚、豆寇醇、姜油酮、辣椒素、二氢辣椒素、去甲二氢辣椒素、高辣椒素、高二氢辣椒素、乙醇、异丙醇、异戊醇、苯甲醇、氯仿、丁子香酚、肉桂油、肉桂醛以及它们的磷酸酯衍生物。麻刺剂的非限制性例子可以包括Jambu油性树脂或千日菊(金钮扣属物种Spilanthes sp.)(活性成分是盘龙参酚)、含有被称为山椒素(Saanshool)-I、山椒素-II和山椒酰胺(Sanshoamide)的活性成分的山椒提取物(花椒属山椒，Zanthoxylum peperitum)、胡椒提取物(胡椒，Piper nigrum)(含有活性成分胡椒脂碱和胡椒碱)、紫松果菊提取物、北方花椒提取物、辣椒油脂，以及发泡剂例如可食用酸和碱。
一般来说，活性物质可以包括特别是抗氧化剂、维生素、矿物质、刺激剂、益生素、益生菌、酶、遗传修饰的生物体、营养增补剂、酸奶成分和增白成分。一般来说，药物可以包括尤其是镇痛药、抗生素、抗病毒剂、抗组胺剂、抗炎剂、解充血剂、解酸剂、肌肉松弛剂、精神病治疗剂、胰岛素、利尿剂、麻醉剂、镇咳药、抗糖尿病药剂、生物工程药物、类药营养剂、传统药物和心血管药剂。据设想，根据药物，得到的产品可用于治疗特别是咳嗽、感冒、晕动病、过敏症、发烧、疼痛、炎症、咽喉痛、唇庖疹、鼻窦疾病、腹泻、糖尿病、胃炎、抑郁症、焦虑、高血压、心绞痛以及其它疾病和症状。
具体的活性成分可以包括例如但不限于：β-葡聚糖、异黄酮、ω-3脂肪酸、木聚糖、番茄红素、蒜素、葡糖异硫氰酸盐、类柠檬苦素、果糖和不可透析的聚合化合物、多酚、儿茶素(例如表没食子儿茶素-3-没食子酸酯、表没食子儿茶素、表儿茶素-3-没食子酸酯、表儿茶素)、酚醛树脂、多不饱和脂肪酸(PUFAs，例如ω-3(n-3)脂肪酸)、大豆蛋白、大豆分离物、共轭亚油酸(CLA)、咖啡因、阿司匹林、尼古丁、紫松果菊、人参、可乐果、辣椒、荨麻、西番莲、贯叶连翘、缬草、麻黄/巴西可可、醉椒根(kava kava)和洋甘菊。
维生素可以包括维生素A、B复合物(例如B-1、B-2、B-6和B-12)、C、D、E和K、烟酸和酸性维生素例如泛酸和叶酸以及生物素。矿物质可以包括钙、铁、锌、镁、碘、铜、磷、锰、钾、铬、钼、硒、镍、锡、硅、钒和硼。
具体的药物可以包括但不限于例如阿司匹林、对乙酰氨基酚、布洛芬、酮洛芬、西咪替丁、雷尼替丁、法莫替丁、茶苯海明、奥美拉唑、达克罗宁、马来酸氯苯那敏、盐酸伪麻黄素、氢溴酸右美沙芬、苯佐卡因、萘普生钠、羟基柠檬酸、吡啶甲酸铬、磷酯酰丝氨酸和胰岛素。
实施例
作为示例而不是限制，下面的实施例说明了本公开的各种实施方案。
实施例1：胶冻质糖果配方
表1：胶冻配方A
将“A”中的成分煮沸到114℃。将“B”在70℃溶解。在将“A”冷却到100℃的温度后，加入“B”和“C”并缓慢搅拌在一起，直到形成均匀的胶冻质料团。将“D”加入到胶冻质料团中，令混合物冷却到55℃。将混合物在混合碗中搅打1分钟，然后放置到造型淀粉中。室温48小时后，取出成型的胶冻质产品，按照需要加入抗粘剂。
表2：胶冻配方B
将“A”中的成分煮沸到114℃。将“B”在70℃溶解。在将“A”冷却到100℃的温度后，加入“B”和“C”并缓慢搅拌在一起，直到形成均匀的胶冻质料团。将“D”加入到胶冻质料团中，将混合物冷却到55℃。将混合物在混合碗中搅打1分钟，然后放置到造型淀粉中。室温48小时后，取出成型的胶冻质产品，按照需要加入抗粘剂。
表3：胶冻配方C
将“A”中的成分煮沸到87％固形物。将“B”在70℃溶解。在将“A”冷却到90℃的温度后，加入“B”和“C”并缓慢搅拌在一起，直到形成均匀的胶冻质料团。将“D”加入到胶冻质料团中，将混合物冷却到55℃。将混合物在混合碗中搅打1分钟，然后放置到造型淀粉中。室温48小时后，取出成型的胶冻质产品，按照需要加入抗粘剂。
表4：胶冻配方D
| 成分 | 量(克) |
| 山梨糖醇 | 142.0 |
| 麦芽糖醇糖浆 | 118.5 |
| 赤藓糖醇 | 100.0 |
| 氯化铵 | 26.0 |
| 水 | 337.0 |
| 阿拉伯树胶 | 337.0 |
| 甘草膏 | 92.30 |
| 香料#1 | 10.0 |
| 香料#2 | 5.0 |
| 高强度甜味剂 | 0.40 |
| 合计 | 2228.30 |
通过将阿拉伯树胶溶解在水中制备阿拉伯树胶溶液。将山梨糖醇、麦芽糖醇糖浆和赤藓糖醇混合到阿拉伯树胶溶液中。加入盐(氯化铵)，将混合物煮到大约130℃，以获得含有74％溶解的固形物的煮制混合物。将甘草膏、香料、三氯半乳蔗糖和甜味剂与煮制混合物混合。将最终的混合物在70％溶解的固形物时放置到淀粉模具中，并形成最终的糖食产品。
表5：胶冻配方E
| 成分 | 量(克) |
| 麦芽糖醇糖浆 | 473.3 |
| 赤藓糖醇 | 100.0 |
| 阿拉伯树胶 | 337.0 |
| 水 | 337.0 |
| 香料#1 | 6.00 |
| 高强度甜味剂 | 0.650 |
| 颜料 | 1.10 |
| 香料#2 | 2.70 |
| 合计 | 1257.75 |
应该理解，对于本技术领域的专业人员来说，显然对本文描述的现有优选实施方案可以进行各种改变和修改。这样的改变和修改可以在不背离本发明主题的精神和范围下进行，并且不减少本发明所打算的优点。因此，这样的改变和修改打算覆盖在所附的权利要求书中。
Claims (22)
1.胶冻质糖食产品，含有：
赤藓糖醇；
胶冻剂；以及
胃肠耐受成分。
2.权利要求1的糖食产品，其中赤藓糖醇占糖食产品总重量的大约1％到大约70％。
3.权利要求1的糖食产品，其中胃肠耐受成分占糖食产品总重量的大约30％到大约80％。
4.权利要求1的糖食产品，其中胃肠耐受成分含有聚葡萄糖。
5.权利要求1的糖食产品，其中胃肠耐受成分含有糊精。
6.权利要求1的糖食产品，其中胃肠耐受成分选自菊粉、低聚果糖、羧甲基纤维素、微晶纤维素及其组合。
7.权利要求1的糖食产品，其中胶冻剂选自明胶、结冷胶、黄原胶、果胶、角叉菜胶、纤维素胶、阿拉伯树胶、改性淀粉及其组合。
8.权利要求1的糖食产品，还含有选自山梨糖醇、麦芽糖醇、异麦芽酮糖醇、甘露糖醇、木糖醇及其组合的多元醇。
9.权利要求8的糖食产品，其中多元醇占糖食产品总重量的大约1％到大约25％。
10.权利要求1的糖食产品，其中胶冻质糖食产品含有至少一种选自麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质及其组合的成分。
11.权利要求1的糖食产品，还含有包裹着胶冻质糖食产品的包衣。
12.权利要求1的糖食产品，其中包衣含有至少一种选自麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质及其组合的成分。
13.权利要求1的糖食产品，其中胶冻质糖食产品包含夹心。
14.权利要求13的糖食产品，其中夹心选自粉末、液体及其组合。
15.制作胶冻质糖食产品的方法，该方法包括：
制备含有赤藓糖醇、胶冻剂和胃肠耐受成分的胶冻质糖果混合物；以及
形成胶冻质糖果混合物，以生产胶冻质糖食产品。
16.权利要求15的方法，其中赤藓糖醇占胶冻质糖食产品总重量的大约1％到大约70％。
17.权利要求15的方法，其中胃肠耐受成分占所述方法总重量的大约30％到大约80％。
18.权利要求15的方法，其中胃肠耐受成分含有聚葡萄糖。
19.权利要求15的方法，其中胃肠耐受成分含有糊精。
20.权利要求15的糖食产品，其中胃肠耐受成分选自菊粉、低聚果糖、羧甲基纤维素、微晶纤维素及其组合。
21.权利要求15的方法，还包括向形成的胶冻质糖食产品施加包衣。
22.权利要求21的方法，其中包衣含有赤藓糖醇。
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| US20060093720A1 (en) * | 2004-10-28 | 2006-05-04 | Ed Tatz | Pumpable, semi-solid low calorie sugar substitute compositions |
| US7641930B2 (en) * | 2004-12-08 | 2010-01-05 | The Hershey Company | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions |
| US20060177545A1 (en) * | 2005-02-09 | 2006-08-10 | Lynn Haynes | Low carbohydrate compositions |
| US20050196517A1 (en) * | 2005-02-14 | 2005-09-08 | Mars, Incorporated | Edible product having discrete regions with different heats of solution |
| ATE432616T1 (de) * | 2005-02-18 | 2009-06-15 | Procter & Gamble | Gefüllte süsswaren |
| US20060286200A1 (en) * | 2005-04-18 | 2006-12-21 | Castro Armando J | Confections containing flavor delivery systems |
| BRPI0710692A2 (pt) * | 2006-04-21 | 2011-08-23 | Cadbury Adams Usa Llc | composições de revestimentos, composições de confeitaria e goma de mascar e métodos |
| US20070259070A1 (en) * | 2006-05-03 | 2007-11-08 | Joo Song | Infra-red curing processes for confectionery coatings |
-
2008
- 2008-02-11 RU RU2009132748/13A patent/RU2009132748A/ru not_active Application Discontinuation
- 2008-02-11 AU AU2008216455A patent/AU2008216455A1/en not_active Abandoned
- 2008-02-11 EP EP08729529A patent/EP2114169A4/en not_active Withdrawn
- 2008-02-11 CN CN200880010334A patent/CN101652074A/zh active Pending
- 2008-02-11 CA CA002678305A patent/CA2678305A1/en not_active Abandoned
- 2008-02-11 US US12/526,916 patent/US20100119664A1/en not_active Abandoned
- 2008-02-11 WO PCT/US2008/053582 patent/WO2008100853A1/en active Application Filing
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103052326A (zh) * | 2010-07-08 | 2013-04-17 | Wm.雷格利Jr.公司 | 含明胶复合物的糖食 |
| CN103052326B (zh) * | 2010-07-08 | 2015-11-25 | Wm.雷格利Jr.公司 | 含明胶复合物的糖食 |
| CN103347399A (zh) * | 2010-11-23 | 2013-10-09 | 雀巢产品技术援助有限公司 | 具有稳定剂/纤维混合物的胶冻糖果产品 |
| CN102835536A (zh) * | 2011-06-23 | 2012-12-26 | 浙江养生堂天然药物研究所有限公司 | 一种凝胶、含它的耐温型软糖及其制备方法 |
| CN102835536B (zh) * | 2011-06-23 | 2015-12-16 | 浙江养生堂天然药物研究所有限公司 | 一种凝胶、含它的耐温型软糖及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2009132748A (ru) | 2011-03-20 |
| WO2008100853A1 (en) | 2008-08-21 |
| US20100119664A1 (en) | 2010-05-13 |
| CA2678305A1 (en) | 2008-08-21 |
| EP2114169A4 (en) | 2011-01-12 |
| AU2008216455A1 (en) | 2008-08-21 |
| EP2114169A1 (en) | 2009-11-11 |
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Application publication date: 20100217 |