EP0318527A1 - Dekorieren von konfektprodukten - Google Patents

Dekorieren von konfektprodukten

Info

Publication number
EP0318527A1
EP0318527A1 EP19880903332 EP88903332A EP0318527A1 EP 0318527 A1 EP0318527 A1 EP 0318527A1 EP 19880903332 EP19880903332 EP 19880903332 EP 88903332 A EP88903332 A EP 88903332A EP 0318527 A1 EP0318527 A1 EP 0318527A1
Authority
EP
European Patent Office
Prior art keywords
article
ink composition
icing
confectionery
sugar
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.)
Ceased
Application number
EP19880903332
Other languages
English (en)
French (fr)
Inventor
Stephen Van Praag
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.)
PRAAG STEPHEN VAN
Original Assignee
PRAAG STEPHEN VAN
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
Priority claimed from GB878709908A external-priority patent/GB8709908D0/en
Application filed by PRAAG STEPHEN VAN filed Critical PRAAG STEPHEN VAN
Publication of EP0318527A1 publication Critical patent/EP0318527A1/de
Ceased 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Definitions

  • the present invention is concerned with the decoration of confectionery products by application of edible ink compositions thereto.
  • a method of decorating an article of confectionery which comprises passing an ink composition through a screen by means of a screen printing operation onto the article in one or more steps, in which the or each ink composition comprises a cold fondant icing comprising one part by weight of liquid glucose syrup, 8 to 12 parts by weight of icing sugar, 0.75 to 1.25 egg whites or egg white equivalents per pound of icing sugar, minor proportions of water and an edible gelling agent and, optionally, one or more edible colouring agents; and allowing said ink composition to set.
  • the decoration applied may be in the form of a pictorial print and/or predetermined letters and/or numerals.
  • a plurality of inks of different colours are preferably applied to the article of confectionery in different areas so as to produce a pictorial print according to a predetermined design.
  • the design is preferably produced on the screen by a photo-stencilling operation.
  • an egg white equivalent When an egg white equivalent is. used in the ink composition, it is typically in the form of powdered egg albumen, used together with warm water; known egg white substitutes may be employed as partial replacement thereof.
  • the egg white functions as a binder for the ink composition.
  • the edible gelling agent used in the ink composition may be, for example, pectin, carrageenan, carboxymethyl cellulose (or a salt thereof), or a similar thickening agent.
  • a preferred example of such an edible gelling agent is available commercially as "piping jelly” in the form of a viscous composition comprising sugar, liquid glucose, citric acid, carrageenan and sodium carboxymethyl cellulose.
  • the article of confectionery which is to be decorated according to the invention may be, for example, a chocolate bar, a boiled sweet product (such as a lollipop), a toffee bar or the like.
  • An exemplary ink composition used in the method according to the invention was produced by thoroughly blending the following ingredients:
  • the ink composition described had excellent storage stability and was still usable after being stored in open container for more than one week.
EP19880903332 1987-04-27 1988-04-27 Dekorieren von konfektprodukten Ceased EP0318527A1 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB878709908A GB8709908D0 (en) 1987-04-27 1987-04-27 Decoration for confectionery products radio transmitters
GB8709908 1987-04-27
GB8803699A GB2204223B (en) 1987-04-27 1988-02-17 Decoration of confectionery products
GB8803699 1988-02-17

Publications (1)

Publication Number Publication Date
EP0318527A1 true EP0318527A1 (de) 1989-06-07

Family

ID=26292178

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19880903332 Ceased EP0318527A1 (de) 1987-04-27 1988-04-27 Dekorieren von konfektprodukten

Country Status (3)

Country Link
EP (1) EP0318527A1 (de)
AU (1) AU1623288A (de)
WO (1) WO1988008254A1 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8919326D0 (en) * 1989-08-25 1989-10-11 Unilever Plc Bakers jellies
GB2260886B (en) * 1991-10-31 1996-01-31 Peter Dau A powder mixture
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
WO1997016075A1 (en) 1995-11-01 1997-05-09 Wm. Wrigley Jr. Company Method and apparatus for printing on confectionery products
FR2779732B1 (fr) * 1998-06-16 2000-08-11 Sonafi Encre alimentaire et procede de marquage d'aliments mettant en oeuvre une telle encre
US6314876B1 (en) 1999-06-07 2001-11-13 Ackley Machine Corporation Method and apparatus for transporting and processing a plurality of articles, and shaped article having serially registered component images
CN104095137B (zh) * 2014-06-26 2017-06-20 黄山学院 一种糖艺用糖体及其制备方法
SE539609C2 (en) * 2016-02-19 2017-10-17 Eraey Ab Fast setting edible glue

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2353307A (en) * 1941-01-02 1944-07-11 Julian A Joffe Icing
US2607693A (en) * 1951-02-07 1952-08-19 Standard Brands Inc Icing composition and process of making
US2789911A (en) * 1954-06-07 1957-04-23 Midland Chemical Corp Icing compositions comprising carboxymethyl dextran and method of producing the same
US2914410A (en) * 1956-12-07 1959-11-24 Hercules Powder Co Ltd Stabilized icings and preparation
GB1144729A (en) * 1966-10-25 1969-03-05 John Francis Gaughan Improvements in and relating to icing mixtures for decoration of confectionery
US3699879A (en) * 1969-02-06 1972-10-24 Ulrich Ritzer Device for furnishing vital and costly food with ornaments and writing
GB1441446A (en) * 1973-09-05 1976-06-30 Cadbury Ltd Method of decorating confectionery
GB1501484A (en) * 1975-10-24 1978-02-15 Tate & Lyle Ltd Icing mixture
DE2908863A1 (de) * 1978-03-13 1979-09-27 Unilever Nv Aufspruehen einer fluessigkeit zur herstellung einer darstellung
US4560562A (en) * 1984-11-07 1985-12-24 Schroeder John E Marshmallow sheet and packaging arrangement

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8808254A1 *

Also Published As

Publication number Publication date
WO1988008254A1 (en) 1988-11-03
AU1623288A (en) 1988-12-02

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Legal Events

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PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

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Effective date: 19890717

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Effective date: 19910624

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Effective date: 19911221