CN103002756B - 含有赤藓糖醇的糖食产品 - Google Patents
含有赤藓糖醇的糖食产品 Download PDFInfo
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- CN103002756B CN103002756B CN201180035853.3A CN201180035853A CN103002756B CN 103002756 B CN103002756 B CN 103002756B CN 201180035853 A CN201180035853 A CN 201180035853A CN 103002756 B CN103002756 B CN 103002756B
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- Prior art keywords
- antierythrite
- gum
- confectionary product
- carragheen
- maltodextrin
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- 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.)
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Abstract
本发明涉及选自硬糖、果仁薄脆糖、焦糖和太妃糖，优选硬糖，其含有麦芽糖糊精和至少93%w/w赤藓糖醇，优选至少95%w/w赤藓糖醇，更优选至少97w/w%赤藓糖醇。
Description
发明领域
本发明涉及含有麦芽糖糊精和至少93%w/w赤藓糖醇的糖食产品。
发明背景
为了提供热量降低和引起龋齿的趋势较低的产品，糖食制造的最新发展是通过糖醇（多元醇）替代部分或全部糖。已经提出用于制造糖食的多元醇为异麦芽糖醇、麦芽糖醇、木糖醇、赤藓糖醇及其混合物。
EP0533334描述了一种硬糖的生产方法，其特征在于糖醇混合物的麦芽糖醇含量高于77%但低于86%重量，基于干物质。
US4,971,798描述了基于氢化异麦芽酮糖（=异麦芽糖醇）的硬糖。
US4,883,685描述了包含赤藓糖醇和选自赤藓糖醇以外的糖和糖醇的糖类的硬糖，以及硬糖的生产方法。
JP3100186描述了基于赤藓糖醇的糖果，其进一步含有水状胶体。
对基于多元醇并且无糖的糖食产品仍然存在进一步的需求。
发明概述
本发明涉及含有麦芽糖糊精和至少93%w/w赤藓糖醇，优选至少95%w/w赤藓糖醇，更优选至少97%w/w赤藓糖醇的糖食产品，并且所述糖食产品选自硬糖、果仁薄脆糖（brittle）、焦糖(caramel)和太妃糖，优选硬糖。
此外，本发明涉及通过在120至160℃的温度下加热含有赤藓糖醇的混合物来制备糖食产品的方法，其中干物质含有麦芽糖糊精和至少93%w/w赤藓糖醇。
详述本发明涉及含有麦芽糖糊精和至少93%w/w赤藓糖醇，优选至少95%w/w赤藓糖醇，更优选至少97%w/w赤藓糖醇的糖食产品，并且所述糖食产品选自硬糖、果仁薄脆糖、焦糖和太妃糖，优选硬糖。
本发明范围内的糖食产品是颗粒状产品，如硬糖、果仁薄脆糖、焦糖和太妃糖，优选硬糖。
更具体地，涉及包含麦芽糖糊精、93-97%w/w赤藓糖醇、香精、高强度甜味剂和/或着色剂的硬糖。硬糖可以进一步包含选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶（gum ghatti）、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶（fenugreek gum）、刺槐豆胶及其两种或多种的混合物，优选卡拉胶的结晶改良剂，以及食用酸和/或其相应的盐。
赤藓糖醇是基于碳水化合物的多元醇（糖醇），即，通过化学式C4H10O4表示的丁糖醇，并且其具有白色晶体形式的极好外观，并且与砂糖、蔗糖的外观相似。其在水中是溶解度高、非消化性的、提供零热量并且不会引起龋齿。
此外，本发明的糖食产品包含麦芽糖糊精。麦芽糖糊精由D-葡萄糖单体组成，主要由α(1→4)糖苷键连接，并且通过3至20的DE来分类（右旋糖当量）。通常，麦芽糖糊精包含（composed of）三至二十个葡萄糖单体长的链混合物，并且通过淀粉的部分水解来生产。麦芽糖糊精以糖食产品的2%至7%重量，优选糖食产品的2%至6%重量的量存在。麦芽糖糊精以糖食产品（优选硬糖）的2%至5%重量的量存在。
加入一种或多种结晶改良剂，并且选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶及其两种或多种的混合物，优选卡拉胶。
如在此所用的术语“微生物胶”用来表示所有微生物来源的树胶多糖，即，来自藻类、细菌或真菌。其实例包括，例如，通过细菌生产的结冷胶和黄原胶。对于在此使用的优选微生物胶是黄原胶，这是一种通过需氧深层发酵（aerobic submerged fermentation）商业化制备的微生物抗干燥聚合物。
黄原胶是具有β-(1,4)-D-吡喃葡萄糖葡聚糖主链并且在交替残基上具有(3,1)-α-连接的D-吡喃甘露糖-(2,1)-β-D-葡糖醛酸-(4,1)- β-D-吡喃甘露糖侧链的阴离子聚电解质。
结冷胶的重复单体是由两个D-葡萄糖残基和各自一个L-鼠李糖和D-葡糖醛酸残基组成的四糖。四糖重复具有以下结构：[D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n。从通式可以明显看出，四糖单体使用(α1→3)糖苷键相互连接。
琼脂是植物衍生的树胶多糖。胶凝剂是获自一些红藻物种的细胞壁的无支链多糖，主要是来自石花菜属和江蓠属，或海藻。
另一种水溶性膳食纤维为果胶，其是水果和蔬菜中发现的酸性多糖的异源组，并且主要从废弃柑桔皮和苹果果渣制备。果胶具有复杂的结构，其中大部分结构由均聚的部分甲基化的聚-α-(1,4)-D-半乳糖醛酸残基组成，所述残基具有含有分支点的交替α-(1,2)-L-鼠李糖基-α-(1,4)-D-半乳糖醛酸基部分的基本上毛发状的非凝胶区域，并具有主要是L-阿拉伯糖和D-半乳糖的大部分中性的侧链（1至20个残基）。果胶的特性取决于酯化的程度，其通常为约70%。低甲氧基（LM）果胶低于40%酯化，而高甲氧基（HM）果胶超过43%酯化，通常为67%。
海藻酸和海藻酸钠是通过海藻产生的直链聚合物的植物树胶，其含有β-(1,4)-连接的D-甘露糖醛酸和α-(1,4)-连接的L-古罗糖醛酸残基。
β-葡聚糖定义为由随机顺序连接的β-(1,3)-D-吡喃葡萄糖单体的直链无支链多糖组成。例如，在谷物（如大麦、燕麦、黑麦和小麦）的麸皮中产生了β-葡聚糖。
卡拉胶是用于通过碱提取从红藻制备的多糖的通称。卡拉胶包括约25,000半乳糖衍生物的直链聚合物。卡拉胶的基础结构由交替的3-连接的β-D-吡喃半乳糖和4-连接的α-D-吡喃半乳糖单体组成。存在三种主要类型的商业卡拉胶：κ、ι和λ卡拉胶。
葡甘露聚糖主要是直链聚合物，具有少量分支。组成糖是1.6:1的β-(1→4)连接的D-甘露糖和D-葡萄糖。[1]分支程度为约8%，通过β-(1→6)-葡糖基连接。
瓜尔豆胶，将其定义为由α-(1,4)-连接的β-D-吡喃甘露糖主链组成，具有从其6-位连接至α-D-半乳糖的分支点。其是非离子的，并且通常由约10,000个残基组成。瓜尔豆胶是高度水溶性的，并且例如，溶解性大于刺槐豆胶。
茄替胶是获自印度树木宽叶榆绿木（Anogeissus latifolia）的天然树胶。
黄芪胶是获自树液的粘性、无色、无味、水溶性的多糖混合物，所述树液是从黄芪属（Astragalus）中东豆荚科的几个物种的根流出的，所述物种包括A. adscendens、A. gummifer和A. tragacanthus。
刺梧桐树胶，是作为梧桐属（Sterculia）的树木分泌物产生的植物胶。其包含半乳糖、鼠李糖和半乳糖醛酸的酸性多糖。
塔拉胶，是一种白色或米黄色，几乎无味的粉末，其通过刺云实（C. spinosa）种子的胚乳的分离和研磨来产生。该树胶的主要成分是与瓜尔豆胶和刺槐豆胶的主要成分相似的半乳甘露聚糖聚合物。
葫芦巴胶，由具有1.2:1.0摩尔比的D-吡喃甘露糖和D-吡喃半乳糖残基组成。该半乳甘露聚糖的主链包含β-(1,4)-连接的D-吡喃甘露糖残基，其中该主链的83.3%在C-6由单个α-(1,6)-D-吡喃半乳糖残基替代。半乳甘露聚糖由约2,000个残基构成。葫芦巴胶（种子胚乳）含有73.6%半乳甘露聚糖。
刺槐豆胶是与瓜尔豆胶相似的半乳甘露聚糖。其是多分散的、非离子型的，并且由约2,000个残基构成。刺槐豆胶溶解性和粘度低于瓜尔豆胶，并且需要加热来溶解，但在热水中是可溶的。
结晶改良剂以0%w/w至2%w/w的量存在，优选0%w/w至2%w/w卡拉胶存在于糖食产品中，更优选卡拉胶以0.1%、0.2%、0.5%w/w糖食产品的量存在。本发明进一步涉及糖食产品，优选硬糖，其中卡拉胶以0.1w/w%至2%w/w的量，或0.2%至0.5%w/w的量存在。
此外，在进一步的实施方案中，糖食产品包含赤藓糖醇、麦芽糖糊精、食用酸和/或其相应的盐，以及任选的结晶改良剂，所述结晶改良剂选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶及其两种或多种的混合物，优选卡拉胶。
合适的酸选自苹果酸、富马酸、乳酸、酒石酸、葡糖酸-δ-内酯、葡糖酸盐、磷酸、琥珀酸、己二酸、抗坏血酸、醋酸、柠檬酸及其两种或更多种的混合物。
优选将柠檬酸用作食用酸，更优选结合其相应的盐，柠檬酸三钠。基于糖食产品的干物质，以0至5%w/w、0.1至1.5%w/w、0.1至1%w/w或0.2%至0.5%w/w的量来添加酸和/或盐。
糖食产品可以进一步包含香精、高强度甜味剂、着色剂，或存在两种或全部三种的混合物（=食用酸/盐、调味剂、着色剂）。
香精可以选自薄荷香精、巧克力薄荷香精、泡泡糖香精、苹果味香精、黑樱桃香精、菠萝香精、可乐香精、葡萄香精、樱桃香精、苹果香精和柑桔香精（如橙子香精、柠檬香精、酸橙香精）、果汁喷趣酒，及其两种或更多种的混合物。香精的量取决于选择的一种或多种香精、所需的香味印象和所用香精的形式。
可以用作非营养性甜味剂的高强度甜味剂选自阿斯巴甜、安赛蜜盐（如，安赛蜜-K）、糖精（例如，钠盐和钙盐）、环磺酸盐（例如，钠盐和钙盐）、三氯蔗糖（sucralose）、阿力甜、纽甜（neotame）、甜菊苷（steviosides）、甘草甜素(glycyrrhizin)、新橙皮苷(neohesperidin)、二氢查尔酮、莫内林、索马甜、植物甜蛋白（brazzein），及其两种或更多种的混合物等。实际上任何其他天然产生的高强度甜味剂也是合适的。
如果需要，还可以加入着色剂。任何批准用于食品使用的水溶性着色剂可以用于本发明。
在特定的实施方案中，本发明涉及糖食产品，其包含93%w/w-97%w/w赤藓糖醇、2%w/w-6%w/w麦芽糖糊精、0-2%w/w卡拉胶、0至5%w/w食用酸和/盐，以及香精和/或着色剂。
本发明进一步涉及糖食产品，其中糖食产品是硬糖，并且包含93%w/w-97%w/w赤藓糖醇、麦芽糖糊精和结晶改良剂。任选存在食用酸和/盐，或香精或着色剂或两种或全部三种的混合物（=食用酸/盐、香精、着色剂）。
本发明进一步涉及硬糖，其包含93%w/w-97%w/w赤藓糖醇、麦芽糖糊精和结晶改良剂，并且结晶改良剂选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶及其两种或更多种的混合物，优选卡拉胶。任选存在食用酸和/盐或香精或着色剂或两种或全部三种的混合物（=食用酸/盐、香精、着色剂）。
本发明进一步涉及硬糖，其包含93%w/w-97%w/w赤藓糖醇、2%w/w-6%w/w麦芽糖糊精、0-2%w/w结晶改良剂和0.1至5%w/w食用酸和/盐和香精和/或着色剂，并且所述结晶改良剂选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶及其两种或更多种的混合物，优选卡拉胶。
优选，糖食产品是包含5%重量麦芽糖糊精、至少93%w/w重量赤藓糖醇和0.5%重量卡拉胶的硬糖。更优选，糖食产品是包含5%麦芽糖糊精、至少93%w/w赤藓糖醇、0.5%重量卡拉胶和0.1至1.5%食用酸和/或盐的硬糖。任选加入香精和/或着色剂。
本发明涉及通过在120至160℃的温度下加热含赤藓糖醇的混合物来制备糖食产品的方法，其中干物质含有麦芽糖糊精和至少93%w/w赤藓糖醇。
通过本发明的糖食产品克服了如不均匀的结晶、不平整的表面、颗粒状的沙质质地和脆性这样的缺点。
此外，显示出含有赤藓糖醇和麦芽糖糊精的硬糖明显比含有赤藓糖醇但不含麦芽糖糊精的硬糖更硬。含有赤藓糖醇、麦芽糖糊精和结晶改良剂的硬糖甚至比含有赤藓糖醇和麦芽糖糊精的硬糖更硬，所述结晶改良剂选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶及其两种或更多种的混合物，优选卡拉胶。
可以预料，糖果越硬，越不易破碎。
下面将在以下实施例形式中说明本发明。
实施例
分析方法
在Stable Microsystems设备、TA-XT 加质地分析仪上进行了质地分析。程序设定如下：
TA 模式： 测量压制中的力
TA选项： 返回至开始
预测试速度： 1.0mm/s
测试速度： 1.0mm/s
后速度： 10.0mm/s
测试距离： 4.0mm
触发值： 50g
PPS： 400.00
探针： 2mm圆柱探针（P/2），使用30kg测力传感器
附件： 重载平台（HDP/90）
结果： 力（g）（硬度）
距离（mm）（脆性（fracturability））。
样品制备：使所有样品在20℃的受控温度下平衡，并且随后就在测试之前从储存的地方取出。
测试设定：将HDP/90牢固地安放在机器底座上。在测试样品之前，将探针进行校准。将样品置于HDP/90的底板上并且将中心放置在探针下。开始穿透测试。
在质地分析仪上测试了两个特征：硬度和脆性。以下是来自Texture Technology（质地技术）对硬度和脆性的定义。
硬度是糖果第一次压制的峰力。
当产品破碎时，在探针第一次压制产品过程中曲线具有其第一个显著的峰（在那力量下降）的那里，出现脆性点。
硬度和脆性是彼此不可比较的两个完全不同的参数。
实施例1
配方
- 测试了以下配方：
-
- 配方1A
- 95w/w%赤藓糖醇（Cargill Eridex 16954）
- 5.00%w/w麦芽糖糊精（C*Dry MD 001910）
或
- 配方1B
- 94.8% w/w赤藓糖醇（Cargill Eridex 16954）
- 5.00%w/w麦芽糖糊精（C*Dry MD 001910）
- 0.1w/w%柠檬酸单水合物
- 0.1w/w%柠檬酸三钠
或
- 配方1C
- 93.5% w/w赤藓糖醇（Cargill Eridex 16954）
- 5.00%w/w麦芽糖糊精（C*Dry MD 001910）
- 1.00w/w%柠檬酸单水合物
- 0.50w/w%柠檬酸三钠。
烹调和成型-方法
制备了共熔物：
- 在带有塞子的250ml Duran烧瓶中称重赤藓糖醇和麦芽糖糊精。将Duran烧瓶置于155℃的油浴中15分钟，直至赤藓糖醇熔化，将烧瓶有规律地旋转。
- 将柠檬酸单水合物和柠檬酸三钠加入相应烧瓶中的熔化的赤藓糖醇中。将烧瓶旋转以溶解柠檬酸单水合物。
- 使用Gilson 5ml移液管取样3.02ml（=3.7g）的等份试样，并转移至130℃温度的模具中。
- 一旦冷却，从模具中取出所形成的硬糖。
硬糖不容易破碎。
用配方1A制备并且用质地分析仪测量的硬糖硬度为16.3至23.2kg，平均值为20.1kg，并且具有0.62至0.80mm的距离，平均值为0.74mm。
实施例2
配方
- 测试了以下配方：
-
- 配方2A
- 94.5w/w%赤藓糖醇（Cargill Eridex 16954）
- 5.00%w/w麦芽糖糊精（C*Dry MD 001910）
- 0.5%w:w卡拉胶（Satiagel MM50-Cargill）
或
- 配方2B
- 94.30% w/w赤藓糖醇（Cargill Eridex 16954）
- 5.00%w/w麦芽糖糊精（C*Dry MD 001910）
- 0.5%w:w卡拉胶（Satiagel MM50-Cargill）
- 0.1w/w%柠檬酸单水合物
- 0.1w/w%柠檬酸三钠
或
- 配方2C
- 93.00% w/w赤藓糖醇（Cargill Eridex 16954）
- 5.00%w/w麦芽糖糊精（C*Dry MD 001910）
- 0.5%w:w卡拉胶（Satiagel MM50-Cargill）
- 1.00w/w%柠檬酸单水合物
- 0.50w/w%柠檬酸三钠。
烹调和成型-方法
制备了共熔物：
- 在带有塞子的250ml Duran烧瓶中称重赤藓糖醇、卡拉胶和麦芽糖糊精。将Duran烧瓶置于155℃的油浴中15分钟，直至赤藓糖醇熔化，将烧瓶有规律地旋转。
- 将柠檬酸单水合物和柠檬酸三钠加入相应烧瓶中的熔化的赤藓糖醇中。将烧瓶旋转以溶解柠檬酸单水合物。
- 使用Gilson 5ml移液管取样3.02ml（=3.7g）的等份试样，并转移至130℃温度的模具中。
- 一旦冷却，从模具中取出所形成的硬糖。
硬糖不容易破碎。
用配方2A制备并且用质地分析仪测量的硬糖硬度为26.9至32.4kg，平均值为28.9kg，并且具有0.96至1.21mm的距离，平均值为1.09mm。
比较实施例-赤藓糖醇
配方
测试了以下配方：
- 100w/w%赤藓糖醇（Cargill Eridex 16954）。
烹调和成型-方法
- 在带有塞子的250ml Duran烧瓶中称重50g赤藓糖醇。将Duran烧瓶置于160℃的油浴中15分钟，直至赤藓糖醇熔化，将烧瓶有规律地旋转。
- 使用Gilson 5ml移液管取样3.02ml（=3.7g）的等份试样，并转移至模具中。
- 一旦冷却，从模具中取出所形成的硬糖。
用质地分析仪测量的硬糖硬度为11kg，并且具有0.42mm的距离。
Claims (11)
1.糖食产品，其含有2-7％w/w麦芽糖糊精和至少93％w/w赤藓糖醇，并且所述糖食产品为硬糖。
2.根据权利要求1的糖食产品，其中该产品含有至少95％w/w赤藓糖醇。
3.根据权利要求1的糖食产品，其中该产品含有至少97w/w％赤藓糖醇。
4.根据权利要求1的糖食产品，其中该产品进一步包含选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶及其两种或更多种的混合物的结晶改良剂。
5.根据权利要求4的糖食产品，其中所述结晶改良剂为卡拉胶。
6.根据权利要求1至5任一项的糖食产品，其中该产品进一步包含食用酸和/或盐。
7.根据权利要求1至5任一项的糖食产品，其中该产品包含至少93％w/w赤藓糖醇，2％w/w至6％w/w麦芽糖糊精，01％w/w至2％卡拉胶和01％w/w至5％食用酸和/或盐。
8.根据权利要求1的糖食产品，其中所述糖食产品是硬糖，并且包含93-97％w/w赤藓糖醇、麦芽糖糊精和结晶改良剂，并且任选食用酸、香精和/或着色剂。
9.根据权利要求8的糖食产品，其中所述结晶改良剂选自微生物胶、琼脂、果胶、海藻酸、海藻酸钠、β-葡聚糖、卡拉胶、葡甘露聚糖、瓜尔豆胶、茄替胶、黄芪胶、刺梧桐树胶、塔拉胶、葫芦巴胶、刺槐豆胶。
10.根据权利要求9的糖食产品，其中所述结晶改良剂为卡拉胶。
11.通过在120至160℃的温度下加热含赤藓糖醇混合物来制备根据权利要求1至8任一项的糖食产品的方法，其中干物质含有麦芽糖糊精和至少93％w/w赤藓糖醇。
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| EP0303295B1 (en) * | 1987-08-14 | 1992-08-05 | Mitsubishi Kasei Corporation | Hard candy and process for producing the same |
| US20020011181A1 (en) * | 2000-06-06 | 2002-01-31 | Cunningham Mary Lou | Co-crystallized polyols and hydrogenated maltodextrin |
| CN1513001A (zh) * | 2001-03-30 | 2004-07-14 | �ֵ����� | 无糖糖果产品 |
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| GB9100009D0 (en) * | 1991-01-02 | 1991-02-20 | Cerestar Holding Bv | Erythritol compositions |
| JP3100186B2 (ja) * | 1991-08-01 | 2000-10-16 | 株式会社黄金糖 | ハードキャンディの製造法 |
| GB9117617D0 (en) | 1991-08-15 | 1991-10-02 | Cerestar Holding Bv | Process for the production of hard candy |
| GB9323483D0 (en) * | 1993-11-13 | 1994-01-05 | Cerestar Holding Bv | Edible composition and a process for its preparation |
| FR2728436A1 (fr) * | 1994-12-26 | 1996-06-28 | Roquette Freres | Sucre cuit et son procede de fabrication |
| JP4216208B2 (ja) * | 2004-02-26 | 2009-01-28 | サラヤ株式会社 | 低エネルギーキャンディ |
| JP4867966B2 (ja) * | 2008-09-26 | 2012-02-01 | ユーハ味覚糖株式会社 | ノンカロリーキャンディ |
| CN101664095A (zh) * | 2009-09-27 | 2010-03-10 | 章裕兵 | 一种用药食两用天然植物提取物制备的无糖健康糖果 |
-
2011
- 2011-07-12 US US13/811,997 patent/US20130122172A1/en not_active Abandoned
- 2011-07-12 KR KR1020137004721A patent/KR20130137139A/ko not_active Application Discontinuation
- 2011-07-12 JP JP2013520999A patent/JP2013532477A/ja active Pending
- 2011-07-12 CA CA2805616A patent/CA2805616A1/en not_active Abandoned
- 2011-07-12 MX MX2013000686A patent/MX2013000686A/es not_active Application Discontinuation
- 2011-07-12 BR BR112013001923A patent/BR112013001923A2/pt not_active IP Right Cessation
- 2011-07-12 WO PCT/EP2011/003475 patent/WO2012013296A2/en active Application Filing
- 2011-07-12 PL PL11733589T patent/PL2597971T3/pl unknown
- 2011-07-12 CN CN201180035853.3A patent/CN103002756B/zh active Active
- 2011-07-12 ES ES11733589.3T patent/ES2626313T3/es active Active
- 2011-07-12 EP EP11733589.3A patent/EP2597971B1/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0303295B1 (en) * | 1987-08-14 | 1992-08-05 | Mitsubishi Kasei Corporation | Hard candy and process for producing the same |
| US20020011181A1 (en) * | 2000-06-06 | 2002-01-31 | Cunningham Mary Lou | Co-crystallized polyols and hydrogenated maltodextrin |
| CN1513001A (zh) * | 2001-03-30 | 2004-07-14 | �ֵ����� | 无糖糖果产品 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2012013296A2 (en) | 2012-02-02 |
| CN103002756A (zh) | 2013-03-27 |
| ES2626313T3 (es) | 2017-07-24 |
| JP2013532477A (ja) | 2013-08-19 |
| BR112013001923A2 (pt) | 2016-05-24 |
| KR20130137139A (ko) | 2013-12-16 |
| US20130122172A1 (en) | 2013-05-16 |
| PL2597971T3 (pl) | 2017-09-29 |
| EP2597971A2 (en) | 2013-06-05 |
| EP2597971B1 (en) | 2017-03-29 |
| WO2012013296A3 (en) | 2013-01-31 |
| CA2805616A1 (en) | 2012-02-02 |
| MX2013000686A (es) | 2013-01-29 |
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