EP3528638A1 - Kaugummimasse und verfahren zum ausformen von kaugummi im 3d-druck - Google Patents

Kaugummimasse und verfahren zum ausformen von kaugummi im 3d-druck

Info

Publication number
EP3528638A1
EP3528638A1 EP17721141.4A EP17721141A EP3528638A1 EP 3528638 A1 EP3528638 A1 EP 3528638A1 EP 17721141 A EP17721141 A EP 17721141A EP 3528638 A1 EP3528638 A1 EP 3528638A1
Authority
EP
European Patent Office
Prior art keywords
weight
chewing gum
gum composition
fat
composition according
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Withdrawn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
EP17721141.4A
Other languages
German (de)
English (en)
French (fr)
Inventor
Thomas Wimmer
Martin Seizl
Dominik WIHR
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.)
Wacker Chemie AG
Original Assignee
Wacker Chemie 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 Wacker Chemie AG filed Critical Wacker Chemie AG
Publication of EP3528638A1 publication Critical patent/EP3528638A1/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Withdrawn legal-status Critical Current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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y70/00—Materials specially adapted for additive manufacturing
    • 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
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/228—Gelling agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6412—Isomaltitol, palatinit
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6418—Mannitol
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y80/00—Products made by additive manufacturing

Definitions

  • the invention relates to a chewing gum mass and a method for shaping chewing gum by means of additive manufacturing, also called 3D printing.
  • the object of the invention is to provide a chewing gum mass which is particularly suitable for shaping 3D printed chewing gum.
  • the object is achieved by a chewing gum mass calculated on a dry basis of 5 to 50% by weight of maltitol, 5 to 30% by weight of mannitol, 5 to 25% by weight of polyvinyl acetate, 1 to 15% by weight of vinyl acetate-vinyl laurate copolymer , 0.5-5% by weight of gelling agent, 1-7% by weight of at least one emulsifier, 0.1-3% by weight of triacetin and 1-10% by weight of fat and based on the total weight of the chewing gum base 4-15 Wt. Contains% water.
  • the chewing gum mass contains 15 to 30% by weight of maltitol, 10 to 25% by weight of mannitol, 12 to 25% by weight.
  • composition according to the invention it is possible to print three-dimensional objects in significantly higher optical resolution by means of 3-D printing processes known per se under defined conditions.
  • the resolution may be defined for example, by the layer ⁇ thick.
  • layer thicknesses of less than 1 mm can be achieved in 3-D printing.
  • the chewing gum composition according to the invention preferably contains 6-12
  • Wt.% Particularly preferably 8-11 wt.% Water based on the total weight of the chewing gum mass.
  • the chewing gum composition contains isomaltulose (latinose patent), conventional chewing gum flavors, acids (eg citric acid, tartaric acid, malic acid), as well as in food supplied let ⁇ ne dyes and a humectant.
  • isomaltulose is present in the chewing gum composition of the invention.
  • the chewing gum composition preferably contains no further constituents.
  • polyvinyl acetates having a weight-average molecular weight Mw of from 10,000 to 60,000, more preferably from 15,000 to 50,000.
  • the weight average molecular weight Mw was determined by means of Size Exclusion Chromatography (SEC) against polystyrene standard, in tetrahydrofuran (THF), at 40 ° C., flow rate 1.2 ml / min. It is also possible to use mixtures of polyvinyl acetates having different molecular weights.
  • the vinyl laurate-vinyl acetate copolymer preferably has a weight-average molecular weight Mw of 50,000 to 600,000, more preferably 100,000. up to 400,000.
  • the vinyl laurate Vinyl acetate copolymer preferably contains 10 to 50% by weight, vinyl laurate units and 50 to 90% by weight of vinyl acetate units, particularly preferably 15 to 25% by weight of vinyl laurate units and 75 to 85% by weight of vinyl acetate units. It can also be used more vinyl laurate copolymers having vinyl acetate under ⁇ Kunststoffaji copolymer composition and / or different molecular weight.
  • Maltitol a sugar substitute
  • Maltitol is a disaccharide from the group of polyols, which is obtained by hydrogenation of maltose. It is also commercially available as a highly concentrated maltitol syrup made by hydrogenating starch hydrolysates. This product contains 50-80% by weight of maltitol based on dry matter. Mannitol is also used as a sugar substitute (E 421). It is produced by hydrogenation of fructose.
  • animal fats such as tallow and lard
  • vegetable fats and oils such as cocoa butter, palm oil, palm kernel oil, peanut oil, rapeseed oil, olive oil, soybean oil, cottonseed oil, which may also be cured.
  • the pflanzli ⁇ chen oils can also be fully or partially hydrogenated.
  • Gelling agents are substances that swell in water or bind water. Suitable gelling agents are e.g. Gelatin, alginates,
  • Carrageenan cellulose derivatives, pectin, modified starches.
  • Be suitable ⁇ Sonder is gelatin.
  • Gelatine is a mixture of taste-neutral animal proteins.
  • the main component is denatured or hydrolyzed collagen, which is obtained from the connective tissue of various animal species, especially pigs and cattle.
  • Suitable emulsifiers are common in the food industry substances such as lecithins, sucrose esters, glycerol esters of fatty acids (additive: E471), acetylated glycerol esters of fatty acids (E472a), acetylated monoglycerides such as lactic acid monoglycerides (E 472 b), citric acid monoglycerides (E 472 c) , Tartaric acid glycerides (E 472 d) and diacetyl tartaric acid mono- glycerides (E 472 e).
  • lecithin glycerin esters of fatty acids (additive: E471), acetylated glycerol esters of fatty acids (E472a).
  • Triacetin or glycerol triacetate is an approved food additive (E1518) and is used in chewing gum or as a flavor carrier.
  • Isomaltulose is obtained by fermentation from beet sugar and sold under the name Palatinose.
  • a concentration in the chewing gum mass based on dry matter of 1-45 wt.%, Particularly preferably 10-40 wt. %.
  • Suitable humectants are glycerol, sorbitol or mixtures thereof. Sorbitol is available as a crystalline solid or as a highly concentrated syrup.
  • the printable chewing gum composition of the invention is prepared in a cooking process.
  • the polyols are dissolved in the heat by adding a little water. After the addition of emulsifiers and fat mass to a temperature of 125 - 145 ° C, it ⁇ hitzt and cooked. Depending on the cooking temperature, the final
  • Humidity can be adjusted in the product. Subsequently, the two polymers (PVAc, VA-VL copolymer) are added and mixed homogeneously. The polymers can also be used in premixed form. Thereafter, the mass is cooled to 80-110 ° C, preferably to 90-100 ° C. The pre-swollen in water and ge ⁇ triggered gelling agent is then stirred in.
  • confectionery ⁇ were industry standard flavors such as mint and fruit flavors, and optionally food acids (such as citric, tartaric or malic acid) as well as dyes, sweeteners (such as acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, saccharin, Sucra- loose, thaumatin , Neohesperidin, neotame, stevioside) and humectants (eg glycerol or sorbitol) can be mixed in.
  • the flavors used may be oil-soluble or water-soluble. Preference is given to using oil-soluble aromas. #
  • the invention further relates to a printing method in which the chewing gum composition according to the invention is heated in a cartridge in a heated printhead and thus a three-dimensional object is printed in layers.
  • the Bocusini® system is based on a 3D plastic printer from Vibot. In this system, the cartridge to a defined temperature, preferably 50-95 ° C accommodated, and the cartridge contents being ⁇ pressed by a stamp.
  • the printing table moves in the x, y direction while the cartridge can be controlled in its z-axis.
  • the Druckob projects ⁇ be constructed layer-by-layer.
  • the cartridge ⁇ content is liquid by the elevated temperature and solidifies after the printing operation.
  • the composition of the invention is liquefied in an extruder.
  • the preferred pressure temperature with the chewing gum composition according to the invention is 60-95 ° C, preferably 80-90 ° C.
  • the 3D printer is eg gesteu ⁇ ert by a Bolt-Action software, which is available as firmware and usually verwen- det is to printer with the "Fused Deposition Modeling" -
  • maltitol syrup (Maltidex M16311, from Cargill;.rsub ⁇ punch 75%, 74.9% of maltitol in the dry substance) (with 85 g of mannitol, 40 g water, 10 g of glycerol, 30 g palm oil and 3 g acetylated monoglycerides ACETEM, Fa Danisco) and heated to boiling. Upon further heating, the concentration raises the boiling point.
  • maltitol syrup (Maltidex M16311, from Cargill;.rsub ⁇ punch 75%, 74.9% of maltitol in the dry substance) (using 100 g of mannitol, 50 g of water, 8 g of sorbitol, 38 g of partially hydrogenated rapeseed oil, 2.5 g acetylated monoglycerides Acetem, Danisco), mixed 2.5 g of lecithin and heated to boiling. Upon further heating increases by the boiling point of the boiling point.
  • Example 4 Printing of a three-dimensional chewing gum using a chewing gum mass according to the invention
  • the Bocusini® printers we use a computer the software would "Bolt host" controlled a hyper ⁇ boloid serves as a test object with a height of about 5 cm.
  • the STL file for example, can get from www.thingiverse.com.
  • the object can be printed with a layer height of 0.5 mm
  • the resulting print object has an appealing shape and is easy to chew.
  • Example 5 Preparation and printing of a preferred chewing gum mass with palatinose
  • a mixture of 80 g of maltitol syrup (Maltidex Ml 6311, Fa carboxylic gill;. Dry substance 75%, 74.9% of maltitol in thekowskisub ⁇ substance), 65 g of mannitol, 215 g of palatinose (manufactured Beneo.), 26 g of palm ⁇ oil, 5 g ACETEM, 15 g of glycerin, 3 g of lecithin and 35 g of water are heated to boiling and boiled until the tempera ture of the mixture ⁇ is 142 ° C.
  • a three-dimensional object is printed.
  • the printed object is characterized by an even better optical resolution.
  • Comparative Example 1 Printing a three-dimensional chewing gum using a commercial chewing gum paste.
  • the Kar ⁇ mascara is heated to 85 ° C for 30 minutes.
  • Printing a three-dimensional object with the Bocusini® Food Printer is not possible.
  • the printed material forms at Vandi ⁇ gem structure not dimensionally stable body, melts away and showing a phase separation.
  • the experiment with sugar-containing chewing gum and chewing gum bubble (bubble gum) fails. In both latter cases, the viscosity of the masses at 80-100 ° C is too high to be expressed from the cartridge.
  • Comparative Example 2 Printing of a three-dimensional chewing gum using a chewing gum mass according to Ex. 5 of US2016-0120205.
  • a mixture of 60 g of mannitol and 270 g of maltitol syrup (solid ⁇ content: 70%) are boiled to 140 ° C.
  • 35 g of the polyvinyl acetate (VINNAPAS® B 1.5 sp, Middle Molmas ⁇ se: 15,000) 42 g vinyl acetate copolymer Vinyllaurate (VINNAPAS® B 500/20 VL, Wacker Chemie AG; 20% copolymer of vinyl laurate and 80% vinyl acetate) and 10 g microcrystalline wax mixed and stirred at 130 ° C for 15 minutes. Subsequently, 50 g
  • Palm oil and 5 g of acetone added and stirred until a homogeneous mass has formed.
  • At 115 ° C then with stirring for 8 g of triacetin, 5 g of glycerol monostearate and 3 g of lecithin zugege ⁇ ben.
  • a solution of 6 g of beef (Bloom 140) in 12 g of water is added.

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)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Confectionery (AREA)
EP17721141.4A 2017-05-03 2017-05-03 Kaugummimasse und verfahren zum ausformen von kaugummi im 3d-druck Withdrawn EP3528638A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2017/060499 WO2018202287A1 (de) 2017-05-03 2017-05-03 Kaugummimasse und verfahren zum ausformen von kaugummi im 3d-druck

Publications (1)

Publication Number Publication Date
EP3528638A1 true EP3528638A1 (de) 2019-08-28

Family

ID=58668897

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17721141.4A Withdrawn EP3528638A1 (de) 2017-05-03 2017-05-03 Kaugummimasse und verfahren zum ausformen von kaugummi im 3d-druck

Country Status (7)

Country Link
US (1) US20190313663A1 (pt)
EP (1) EP3528638A1 (pt)
JP (1) JP2020503005A (pt)
CN (1) CN110312433A (pt)
BR (1) BR112019011135A2 (pt)
MX (1) MX2019006452A (pt)
WO (1) WO2018202287A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006146B (zh) * 2020-07-14 2023-02-28 杭州盼打科技有限公司 一种可用于3d打印的翻糖及其制备方法
CN112825955A (zh) * 2021-01-18 2021-05-25 蔡伟 一种可食用泡泡糖及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011082981A1 (de) * 2011-09-19 2013-03-21 Wacker Chemie Ag Nicht klebende Kaugummigrundmasse, daraus hergestellte Kaugummizubereitung und Verfahren zu ihrer Herstellung
DE102012208131A1 (de) * 2012-05-15 2013-11-21 Wacker Chemie Ag Kaugummigrundmasse, daraus hergestellte Kaugummizubereitung und Verfahren zu ihrer Herstellung
WO2014190217A1 (en) 2013-05-22 2014-11-27 Systems And Materials Research Corporation Additive Manufacturing for Producing Edible Compositions
KR20160009067A (ko) 2013-05-24 2016-01-25 내츄럴 머신즈 인코포레이티드 적층가공 3차원 인쇄기술을 사용하여 식품을 가공하기 위한 장치, 방법 및 시스템
DE102014222198A1 (de) * 2014-10-30 2016-05-04 Wacker Chemie Ag Verfahren zur Herstellung eines Candy-Gums
EP3285594B1 (en) * 2015-04-24 2021-03-17 International Flavors & Fragrances Inc. Delivery systems and methods of preparing the same

Also Published As

Publication number Publication date
MX2019006452A (es) 2019-08-01
BR112019011135A2 (pt) 2019-12-31
WO2018202287A1 (de) 2018-11-08
CN110312433A (zh) 2019-10-08
JP2020503005A (ja) 2020-01-30
WO2018202287A8 (de) 2019-05-31
US20190313663A1 (en) 2019-10-17

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