DE2729896A1 - Verfahren zur herstellung von hartkaramellen - Google Patents

Verfahren zur herstellung von hartkaramellen

Info

Publication number
DE2729896A1
DE2729896A1 DE19772729896 DE2729896A DE2729896A1 DE 2729896 A1 DE2729896 A1 DE 2729896A1 DE 19772729896 DE19772729896 DE 19772729896 DE 2729896 A DE2729896 A DE 2729896A DE 2729896 A1 DE2729896 A1 DE 2729896A1
Authority
DE
Germany
Prior art keywords
xylitol
added
melt
weight
powder
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.)
Withdrawn
Application number
DE19772729896
Other languages
German (de)
English (en)
Inventor
Walter Brugger
Felix Voirol
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.)
F Hoffmann La Roche AG
Original Assignee
F Hoffmann La Roche AG
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 F Hoffmann La Roche AG filed Critical F Hoffmann La Roche AG
Publication of DE2729896A1 publication Critical patent/DE2729896A1/de
Withdrawn legal-status Critical Current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
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/32—Processes for preparing caramel or sugar colours
    • 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
    • A23G3/38—Sucrose-free products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
DE19772729896 1976-07-06 1977-07-01 Verfahren zur herstellung von hartkaramellen Withdrawn DE2729896A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH863376A CH623995A5 (en) 1976-07-06 1976-07-06 Process for producing hard caramels

Publications (1)

Publication Number Publication Date
DE2729896A1 true DE2729896A1 (de) 1978-01-12

Family

ID=4342874

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19772729896 Withdrawn DE2729896A1 (de) 1976-07-06 1977-07-01 Verfahren zur herstellung von hartkaramellen

Country Status (14)

Country Link
JP (1) JPS6019975B2 (fr)
AT (1) AT364683B (fr)
BE (1) BE856474A (fr)
CA (1) CA1080025A (fr)
CH (1) CH623995A5 (fr)
DE (1) DE2729896A1 (fr)
DK (1) DK302777A (fr)
FI (1) FI61265C (fr)
FR (1) FR2357185A1 (fr)
GB (1) GB1583573A (fr)
IT (1) IT1080657B (fr)
NL (1) NL7707429A (fr)
NO (1) NO146656C (fr)
SE (1) SE421989B (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2912411A1 (de) * 1979-03-29 1980-10-02 Storck August Kg Zuckerfreie suesswarenmasse auf der grundlage von xylit und sorbit

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0284747A3 (fr) * 1987-02-17 1990-07-11 Takeda Chemical Industries, Ltd. Formulation d'aliment contenant du lactitol
FR2635440B1 (fr) * 1988-08-18 1992-08-14 Gen Foods France Procede et appareillage pour la fabrication de confiseries a base de polyols
FI85795C (fi) * 1990-10-18 1992-06-10 Huhtamaeki Oy Foerfarande foer framstaellning av en haord i huvudsak sockeralkohol och riktigt xylitol innehaollande soetsaksprodukt.
FR2706737B1 (fr) * 1993-06-24 1995-08-25 Roquette Freres
FR2714796B1 (fr) * 1994-01-10 1996-03-08 Roquette Freres Confiserie grainée et procédé de fabrication de ladite confiserie.
JPH0947222A (ja) * 1995-08-09 1997-02-18 Pola Chem Ind Inc 新規食感を有するキャンディー
GB0312477D0 (en) * 2003-05-30 2003-07-09 Mars Inc Process for the production of confectionery products
JP4563077B2 (ja) * 2004-05-28 2010-10-13 株式会社ロッテ キャンディ及びその製造方法
US20110081473A1 (en) * 2009-10-01 2011-04-07 Uha Mikakuto Co., Ltd. Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy
CN101803663B (zh) * 2010-04-23 2014-10-15 山东蜜福堂食品有限公司 糖醇结晶凉味无糖糖果及其制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2040999A1 (de) * 1969-08-22 1971-03-04 Hoffmann La Roche Verwendung eines Kohlenhydrates

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1299990B (de) * 1965-03-20 1969-07-24 Maizena Werke Gmbh Deutsche Verfahren zur Herstellung von haltbarer Fondantmasse
US3438787A (en) * 1967-03-09 1969-04-15 Atlas Chem Ind Sugarless confection

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2040999A1 (de) * 1969-08-22 1971-03-04 Hoffmann La Roche Verwendung eines Kohlenhydrates

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DE-Z: Süßwaren, 1977, H. 19, S. 586-590 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2912411A1 (de) * 1979-03-29 1980-10-02 Storck August Kg Zuckerfreie suesswarenmasse auf der grundlage von xylit und sorbit
EP0017184A2 (fr) * 1979-03-29 1980-10-15 August Storck Kg Pâte de sucrerie sans sucre, à base de sorbitol, de xylitol et d'un agent de gonflement sans sucre et procédé pour sa fabrication
EP0017184A3 (en) * 1979-03-29 1981-05-27 August Storck Kg Tough plastic sugarfree sweetmeat on the basis of sorbitol and of a sugarfree swelling agent, process for its production and its use

Also Published As

Publication number Publication date
FI61265C (fi) 1982-07-12
JPS6019975B2 (ja) 1985-05-18
FI771884A (fr) 1978-01-07
JPS536463A (en) 1978-01-20
AT364683B (de) 1981-11-10
IT1080657B (it) 1985-05-16
GB1583573A (en) 1981-01-28
BE856474A (fr) 1978-01-05
ATA478377A (de) 1979-02-15
SE7707903L (sv) 1978-01-07
NL7707429A (nl) 1978-01-10
FI61265B (fi) 1982-03-31
NO772393L (no) 1978-01-09
DK302777A (da) 1978-01-07
CH623995A5 (en) 1981-07-15
NO146656B (no) 1982-08-09
CA1080025A (fr) 1980-06-24
FR2357185B1 (fr) 1982-12-31
NO146656C (no) 1982-11-17
SE421989B (sv) 1982-02-15
FR2357185A1 (fr) 1978-02-03

Similar Documents

Publication Publication Date Title
DE69203542T2 (de) Zuckerbonbon gekocht ohne Zucker und Herstellungsverfahren.
DE3873445T2 (de) Harter kandiszucker und verfahren zu seiner herstellung.
DE69419979T2 (de) Belüftete und feinkörnische Süsswarenmasse und Herstellungsverfahren derselben
US4388328A (en) Sorbitol containing mixture encapsulated flavor
DE60300594T2 (de) Zusammensetzung, Verfahren zur Herstellung und Verwendung von flüssigem Material
DE68910083T2 (de) Verfahren zur Herstellung von harten Konfektprodukten, die hauptsächlich Xylitol enthalten.
DE2912411A1 (de) Zuckerfreie suesswarenmasse auf der grundlage von xylit und sorbit
DE68925979T2 (de) Ein kristallines Lakitolmonohydrat sowie ein Verfahren zu dessen Herstellung, dessen Verwendung sowie Süssstoff daraus.
DE2729896A1 (de) Verfahren zur herstellung von hartkaramellen
DE69102496T2 (de) Geleebonbons aus Stärke.
DE3939997C2 (fr)
EP2787833B1 (fr) Sucrerie à base d'un gel de gélatine et son procédé de production
DE69007038T2 (de) Konzentrierte Süssungsmittel-Zusammensetzung für Nahrungsmittel.
DE1492845C3 (de) Verfahren zur Herstellung eines Bonbons ohne Kristallisationsneigung
DE2303572C3 (de) Verfahren zur Herstellung von Mehrschicht-Desserts
EP0177522A1 (fr) Aromate sous forme granulaire
DE2040999A1 (de) Verwendung eines Kohlenhydrates
WO2010060539A1 (fr) Procédé de fabrication de sucreries sans sucre
DE1692721B2 (de) Verwendung eines produkts, das aus staerke durch hydrolyse und hydrierung hergestellt worden ist, als zuckerersatzmittel
DE1933825A1 (de) Gelatinetrockenprodukt und dieses enthaltendes Gelatinepuddingpulver,sowie Verfahren zur Herstellung derselben
DE2739849A1 (de) Suesswaren mit neuartigem aroma sowie verfahren zu ihrer herstellung
DE2803607A1 (de) Ueberzugssirup
DE1692641C3 (de) Verfahren zum Anfärben eines Getränkegrundstoffes
DE2135169A1 (de) Zuckerware und Verfahren zu ihrer Herstellung
DE1299990B (de) Verfahren zur Herstellung von haltbarer Fondantmasse

Legal Events

Date Code Title Description
OB Request for examination as to novelty
OC Search report available
8110 Request for examination paragraph 44
8139 Disposal/non-payment of the annual fee