DE69214075D1 - Herstellungsverfahren für Hartbonbons - Google Patents

Herstellungsverfahren für Hartbonbons

Info

Publication number
DE69214075D1
DE69214075D1 DE69214075T DE69214075T DE69214075D1 DE 69214075 D1 DE69214075 D1 DE 69214075D1 DE 69214075 T DE69214075 T DE 69214075T DE 69214075 T DE69214075 T DE 69214075T DE 69214075 D1 DE69214075 D1 DE 69214075D1
Authority
DE
Germany
Prior art keywords
manufacturing process
hard candies
elevated temperature
maltitol
weight
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.)
Revoked
Application number
DE69214075T
Other languages
English (en)
Other versions
DE69214075T2 (de
Inventor
Michel Henri Andre Gonze
Der Schueren Freddy Maurit Van
Andre Leon Ivon Rapaille
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.)
Cerestar Holding BV
Original Assignee
Cerestar Holding BV
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=10700018&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69214075(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Cerestar Holding BV filed Critical Cerestar Holding BV
Publication of DE69214075D1 publication Critical patent/DE69214075D1/de
Application granted granted Critical
Publication of DE69214075T2 publication Critical patent/DE69214075T2/de
Anticipated expiration legal-status Critical
Revoked 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
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

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)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Amplifiers (AREA)
  • Stereophonic System (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Steroid Compounds (AREA)
DE69214075T 1991-08-15 1992-08-04 Herstellungsverfahren für Hartbonbons Revoked DE69214075T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB919117617A GB9117617D0 (en) 1991-08-15 1991-08-15 Process for the production of hard candy

Publications (2)

Publication Number Publication Date
DE69214075D1 true DE69214075D1 (de) 1996-10-31
DE69214075T2 DE69214075T2 (de) 1997-02-06

Family

ID=10700018

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69214075T Revoked DE69214075T2 (de) 1991-08-15 1992-08-04 Herstellungsverfahren für Hartbonbons

Country Status (11)

Country Link
US (1) US5314708A (de)
EP (1) EP0533334B1 (de)
JP (1) JP3485584B2 (de)
AT (1) ATE143221T1 (de)
DE (1) DE69214075T2 (de)
DK (1) DK0533334T3 (de)
ES (1) ES2093204T3 (de)
FI (1) FI106291B (de)
GB (1) GB9117617D0 (de)
GR (1) GR3021154T3 (de)
NO (1) NO304002B1 (de)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH684148A5 (de) * 1992-07-16 1994-07-29 Sigrist E Ag Fondant und Verfahren zu seiner Herstellung.
DK56293D0 (da) * 1993-05-13 1993-05-13 Soemods Bolcher Soemods diabetikerbolcher
FR2714796B1 (fr) * 1994-01-10 1996-03-08 Roquette Freres Confiserie grainée et procédé de fabrication de ladite confiserie.
CA2165838C (en) * 1994-12-26 2010-06-08 Michel Serpelloni Sugar-free boiled sweet and process for its manufacture
FR2728436A1 (fr) * 1994-12-26 1996-06-28 Roquette Freres Sucre cuit et son procede de fabrication
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
GB0225351D0 (en) * 2002-10-31 2002-12-11 Nestle Sa Confectionery product
JP4664215B2 (ja) * 2005-02-16 2011-04-06 株式会社林原生物化学研究所 「なき」の抑制されたマルチトール含有ハードキャンディとその製造方法
AU2008216455A1 (en) * 2007-02-12 2008-08-21 Wm. Wrigley Jr. Company Confectionery products comprising polyols
CA2775768A1 (en) 2009-10-01 2011-04-07 Cargill, Incorporated Confectionery products containing erythritol
MX2012009981A (es) * 2010-03-04 2012-09-21 Cargill Inc Productos de confiteria que contienen eritritol.
US20130122172A1 (en) 2010-07-27 2013-05-16 Cargill, Incorporated Confectionery products containing erythritol
FR2978015B1 (fr) 2011-07-19 2013-08-30 Olygose Bonbon de sucre cuit comprenant des alpha-galacto-oligosaccharides non fructosyles

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4154867A (en) * 1977-12-12 1979-05-15 Life Savers, Inc. Sugarless candies
FR2444080A1 (fr) * 1978-12-11 1980-07-11 Roquette Freres Hydrolysat d'amidon hydrogene non cariogene pour la confiserie et procede de preparation de cet hydrolysat
FR2525868A1 (fr) * 1982-04-30 1983-11-04 Roquette Freres Bonbon " sucre cuit " sans sucre
JPH0728669B2 (ja) * 1987-08-14 1995-04-05 三菱化学株式会社 ハ−ドキヤンデ−及びその製造方法
US5017400A (en) * 1988-06-10 1991-05-21 Suomen Xyrofin Oy Non-cariogenic sweetener
FI88247C (fi) * 1989-11-17 1993-04-26 Xyrofin Oy Haordkaramell innehaollande xylitol och foerfarande foer framstaellning av denna
FI85795C (fi) * 1990-10-18 1992-06-10 Huhtamaeki Oy Foerfarande foer framstaellning av en haord i huvudsak sockeralkohol och riktigt xylitol innehaollande soetsaksprodukt.

Also Published As

Publication number Publication date
JP3485584B2 (ja) 2004-01-13
FI106291B (fi) 2001-01-15
EP0533334B1 (de) 1996-09-25
EP0533334A1 (de) 1993-03-24
FI923656A (fi) 1993-02-16
FI923656A0 (fi) 1992-08-14
GR3021154T3 (en) 1996-12-31
GB9117617D0 (en) 1991-10-02
DK0533334T3 (da) 1996-11-11
ES2093204T3 (es) 1996-12-16
DE69214075T2 (de) 1997-02-06
NO923202D0 (no) 1992-08-14
NO304002B1 (no) 1998-10-12
JPH05184300A (ja) 1993-07-27
US5314708A (en) 1994-05-24
ATE143221T1 (de) 1996-10-15
NO923202L (no) 1993-02-16

Similar Documents

Publication Publication Date Title
DE69214075D1 (de) Herstellungsverfahren für Hartbonbons
SE7910191L (sv) Sterkelsehydrolysat
DE69113218D1 (de) Verfahren zur Herstellung von Schokolade.
FI905915A0 (fi) Tuggummikomposition.
IE802159L (en) Hard coating process with sorbitol.
DK0395865T3 (da) Enteral diæt til patienter med lungesygdomme
EE02966B1 (et) Meetod kõvaks keedetud ja põhiliselt suhkuralkoholi ning rohkesti ksülitooli sisaldava kondiitritoote valmistamiseks
FI923868A0 (fi) Pastiller.
ES8501209A1 (es) Metodo de preparar caramelos duros y similares
ES486695A0 (es) Un procedimiento de fabricacion de un barquillo moldeado.
ATE55219T1 (de) Lutschbonbons und ihre herstellung.
DE59001019D1 (de) Verfahren zur herstellung von pektin- und zuckerhaltigen zubereitungen, wie konfituere, marmelade od.gdl.
MY111069A (en) Production of confectionery.
ES2000724A6 (es) Un procedimiento para la preparacion de goma de mascar.
GB904197A (en) Process for the production of a chocolate composition
JPS642534A (en) Fondant and production thereof
JPS5783249A (en) Preparation of low-caloric hard candy
BE879191A (fr) Procede de fabrication d'elements decoratifs en sucres chocolats ou substances similaires
KR870007651A (ko) 유과의 제조방법
SE8602077D0 (sv) Fremgangsmade til fremstilling av et tort, spiseligt planteprodukt
Milman Internal and external motivation for learning
JPS645453A (en) Candy

Legal Events

Date Code Title Description
8363 Opposition against the patent
8331 Complete revocation