FI95194B - Sockerfri konfekt - Google Patents

Sockerfri konfekt Download PDF

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Publication number
FI95194B
FI95194B FI902462A FI902462A FI95194B FI 95194 B FI95194 B FI 95194B FI 902462 A FI902462 A FI 902462A FI 902462 A FI902462 A FI 902462A FI 95194 B FI95194 B FI 95194B
Authority
FI
Finland
Prior art keywords
sucrose
water
composition according
alcohol
xylitol
Prior art date
Application number
FI902462A
Other languages
English (en)
Finnish (fi)
Other versions
FI95194C (sv
FI902462A0 (sv
Inventor
Christof Krueger
Karl Cappelmann
Original Assignee
Xyrofin Oy
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 Xyrofin Oy filed Critical Xyrofin Oy
Publication of FI902462A0 publication Critical patent/FI902462A0/sv
Application granted granted Critical
Publication of FI95194B publication Critical patent/FI95194B/sv
Publication of FI95194C publication Critical patent/FI95194C/sv

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
    • 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
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)

Claims (10)

1. Komposition för framställning av sockerfria kon-fekter, kännetecknad därav, att den omfattar 5 42-71 vikt-% polyol, 28 - 48 vikt-% vatten eller vatten/ alkohol-blandning och 10-1 vikt-% gelatiniseringsmedel och/eller förtjockningsmedel.
2. Komposition enligt patentkrav 1, kännetecknad därav, att förhällandet mellan polyol och 10 vatten är 2,5:1 - 1,5:1.
3. Komposition enligt patentkrav l eller 2, kännetecknad därav, att förhällandet mellan polyol och vatten är 2:1.
4. Komposition enligt nägot av patentkraven 1-3, 15 kännetecknad därav, att man använder xylitol, sorbitol, mannitol, maltitol, laktitol, isomaltitol eller blandningar av dessa.
5. Komposition enligt nägot av patentkraven 1-4, kännetecknad därav, att man använder en alko- 20 hoi med en styrka av 40 - 70 volym-%.
6. Komposition enligt nägot av patentkraven 1-5, kännetecknad därav, att man använder en alko-hol med en styrka av 60 volym-%.
7. Komposition enligt nägot av patentkraven 1-6, • · 25 kännetecknad därav, att gummi arabicum används som förtjockningsmedel.
8. Komposition enligt nägot av patentkraven 1-5, kännetecknad därav, att malitolsirap används som förtjockningsmedel. .30
9. Komposition enligt nägot av patentkraven 1-5, kännetecknad därav, att agar-agar används som förtjockningsmedel.
10. Komposition enligt nägot av patentkraven 1-9, kännetecknad därav, att den ytterligare omfat- 35 tar livsmedelssyror och/eller aromämnen.
FI902462A 1989-05-18 1990-05-18 Sockerfri konfekt FI95194C (sv)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE3916189 1989-05-18
DE3916189 1989-05-18
DE3939997A DE3939997A1 (de) 1989-05-18 1989-12-02 Zuckerfreie krusten-praline
DE3939997 1989-12-02

Publications (3)

Publication Number Publication Date
FI902462A0 FI902462A0 (sv) 1990-05-18
FI95194B true FI95194B (sv) 1995-09-29
FI95194C FI95194C (sv) 1996-01-10

Family

ID=25880996

Family Applications (1)

Application Number Title Priority Date Filing Date
FI902462A FI95194C (sv) 1989-05-18 1990-05-18 Sockerfri konfekt

Country Status (7)

Country Link
US (1) US5063080A (sv)
EP (1) EP0398279B1 (sv)
JP (1) JPH03117458A (sv)
CA (1) CA2017161A1 (sv)
DE (2) DE3939997A1 (sv)
FI (1) FI95194C (sv)
NO (1) NO902189L (sv)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI88247C (sv) * 1989-11-17 1993-04-26 Xyrofin Oy Hårdkaramell innehållande xylitol och förfarande för framställning av denna
FI85795C (sv) * 1990-10-18 1992-06-10 Huhtamaeki Oy Förfarande för framställning av en hård i huvudsak sockeralkohol och r iktigt xylitol innehållande sötsaksprodukt
GB9118486D0 (en) * 1991-08-29 1991-10-16 Cerestar Holding Bv Lozenges
US5238698A (en) * 1992-06-17 1993-08-24 Jacobs Suchard Ag Product and process for producing milk chocolate
US5266348A (en) * 1992-07-02 1993-11-30 Jacobs Suchard Ag Product and process for producing milk chocolate
CH684148A5 (de) * 1992-07-16 1994-07-29 Sigrist E Ag Fondant und Verfahren zu seiner Herstellung.
US5490996A (en) * 1994-01-11 1996-02-13 Kraft Jacobs Suchard Ag Process for producing an improved sucrose-free milk chocolate
US5523110A (en) * 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
DE69614088T2 (de) * 1996-04-12 2001-11-08 Nestle Sa Verfahren zur Herstellung von Schokolade und ähnliche Erzeugnisse
US5958472A (en) * 1997-02-26 1999-09-28 Warner-Lambert Company Crunchy chewing gum and process for making
US6616960B2 (en) 1998-11-17 2003-09-09 Cerestar Holding, B.V. Baked good covered with sugar-free cream icing
FI117465B (sv) 2000-02-03 2006-10-31 Danisco Sweeteners Oy Förfarande för hård beläggning av tuggbara kärnor
US20040086615A1 (en) * 2002-11-04 2004-05-06 Cargill, Inc. & Cerestar Holding Bv Reduced calorie confectionery compositions
AU2008216455A1 (en) * 2007-02-12 2008-08-21 Wm. Wrigley Jr. Company Confectionery products comprising polyols
DE102014009321B4 (de) * 2014-06-27 2021-07-15 Katjes Fassin Gmbh + Co. Kg Verfahren zur Süßwarenherstellung mit sukzessiv optimiertem Formpuder und danach erhältliche Süßware, Erzeugnis mit Süßware und Mehl, Hartbonbon, Verwendung eines Trägers, Vorrichtung und Verfahren zum Herstellen von Hartbonbons und durch das Verfahren erhältliches Hartbonbon
MX2017016637A (es) 2015-06-18 2018-12-11 Puca Giuseppe Caramelo que contiene alcohol.
DE102017123932A1 (de) * 2017-10-13 2019-04-18 sportpraline.com GmbH Süßware und Herstellverfahren für eine Süßware

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2461399A (en) * 1946-06-18 1949-02-08 Strausser Herbert Confectionery
CH543240A (it) * 1972-06-22 1973-10-31 Franca Fissolo Maria Procedimento per la fabbricazione di cioccolatini con ripieno liquido con crosta
GB1405813A (en) * 1972-10-26 1975-09-10 Ferrero & C Spa P Process for supersaturating an aqueous sucrose solution
IT991904B (it) * 1973-07-30 1975-08-30 Ferrero & C Spa P Procedimento per la fabbricazione di articoli cavi di cioccolato
DE2401259A1 (de) * 1974-01-11 1975-07-17 Karl Giebelen Praline mit fluessigkeitsfuellung
IT1058757B (it) * 1976-03-05 1982-05-10 Ferrero & C Spa P Prodotto confettato e procedimento per la sua fabbricazione
US4154867A (en) * 1977-12-12 1979-05-15 Life Savers, Inc. Sugarless candies
DE2912411B2 (de) * 1979-03-29 1981-02-05 August Storck Kg, 4802 Halle Zähplastische, zuckerfreie Süßwarenmasse auf der Grundlage von Sorbit und eines Quellstoffs und Verfahren zu ihrer Herstellung
US4260596A (en) * 1979-08-13 1981-04-07 Bristol-Myers Company Edible unit dosage form consisting of outer mannitol shell and inner liquid or gel center and method for manufacturing the same
US4323588A (en) * 1980-08-07 1982-04-06 Life Savers, Inc. Aerated confections
IT1144189B (it) * 1981-04-24 1986-10-29 Ferrero Spa Prodotto di pasticceria con ripieno
US4466983A (en) * 1983-02-04 1984-08-21 Warner-Lambert Company Substantially non-aqueous semi-liquid center-fill
DD216477A1 (de) * 1983-07-04 1984-12-12 Fernsehkolbenwerk Friedrichsha Poliermittelgemisch fuer glasgegenstaende
JPS6158540A (ja) * 1984-08-29 1986-03-25 Ajinomoto Co Inc 低カロリ−キヤンデイ−

Also Published As

Publication number Publication date
EP0398279A1 (de) 1990-11-22
NO902189L (no) 1990-11-19
JPH03117458A (ja) 1991-05-20
US5063080A (en) 1991-11-05
DE3939997A1 (de) 1990-11-22
DE3939997C2 (sv) 1991-05-23
FI95194C (sv) 1996-01-10
CA2017161A1 (en) 1990-11-18
DE59002704D1 (de) 1993-10-21
EP0398279B1 (de) 1993-09-15
FI902462A0 (sv) 1990-05-18
NO902189D0 (no) 1990-05-16

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BB Publication of examined application
FG Patent granted

Owner name: SUOMEN XYROFIN OY