ES2019151A6 - Composition of a filled product for confectionery and process for manufacturing it - Google Patents

Composition of a filled product for confectionery and process for manufacturing it

Info

Publication number
ES2019151A6
ES2019151A6 ES8902746A ES8902746A ES2019151A6 ES 2019151 A6 ES2019151 A6 ES 2019151A6 ES 8902746 A ES8902746 A ES 8902746A ES 8902746 A ES8902746 A ES 8902746A ES 2019151 A6 ES2019151 A6 ES 2019151A6
Authority
ES
Spain
Prior art keywords
manufacturing
confectionery
composition
filled product
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.)
Expired - Fee Related
Application number
ES8902746A
Other languages
Spanish (es)
Inventor
Carcasona Emilio Romero
Royo Angel Palomes
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.)
CONSA
Original Assignee
CONSA
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 CONSA filed Critical CONSA
Priority to ES8902746A priority Critical patent/ES2019151A6/en
Publication of ES2019151A6 publication Critical patent/ES2019151A6/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

The subject of the present invention is a sweetened (sugared) anhydrous confectionery product which is pasty at temperatures of 36-37 degree, which produces effervescence when hydrated, in particular when chewed, and the process for manufacturing it. It has a percentage formulation of fat and/or vegetable oil of between 10 and 30, in inverse proportion to the particle size of the sugar used fatty acids between 5 and 20, food-grade raising agents between 5 and 17, both in direct proportion to the level of acidity desired flavouring and colourings between 0 and 3, sugar making up the amount to 100%.
ES8902746A 1989-08-02 1989-08-02 Composition of a filled product for confectionery and process for manufacturing it Expired - Fee Related ES2019151A6 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES8902746A ES2019151A6 (en) 1989-08-02 1989-08-02 Composition of a filled product for confectionery and process for manufacturing it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8902746A ES2019151A6 (en) 1989-08-02 1989-08-02 Composition of a filled product for confectionery and process for manufacturing it

Publications (1)

Publication Number Publication Date
ES2019151A6 true ES2019151A6 (en) 1991-06-01

Family

ID=8263427

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8902746A Expired - Fee Related ES2019151A6 (en) 1989-08-02 1989-08-02 Composition of a filled product for confectionery and process for manufacturing it

Country Status (1)

Country Link
ES (1) ES2019151A6 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1245156A3 (en) * 2001-03-26 2003-12-17 Loders Croklaan B.V. Edible anhydrous fat based systems

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1245156A3 (en) * 2001-03-26 2003-12-17 Loders Croklaan B.V. Edible anhydrous fat based systems

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Legal Events

Date Code Title Description
PC1A Transfer granted
FD1A Patent lapsed

Effective date: 20050803