FR2357185A1 - Procede de fabrication de caramels durs - Google Patents

Procede de fabrication de caramels durs

Info

Publication number
FR2357185A1
FR2357185A1 FR7720502A FR7720502A FR2357185A1 FR 2357185 A1 FR2357185 A1 FR 2357185A1 FR 7720502 A FR7720502 A FR 7720502A FR 7720502 A FR7720502 A FR 7720502A FR 2357185 A1 FR2357185 A1 FR 2357185A1
Authority
FR
France
Prior art keywords
xylitol
hard caramels
manufacturing hard
manufacturing
caramels
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.)
Granted
Application number
FR7720502A
Other languages
English (en)
Other versions
FR2357185B1 (fr
Inventor
Walter Brugger
Felix Voirol
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.)
F Hoffmann La Roche AG
Original Assignee
F Hoffmann La Roche 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 F Hoffmann La Roche AG filed Critical F Hoffmann La Roche AG
Publication of FR2357185A1 publication Critical patent/FR2357185A1/fr
Application granted granted Critical
Publication of FR2357185B1 publication Critical patent/FR2357185B1/fr
Granted 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
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/32—Processes for preparing caramel or sugar colours
    • 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

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)
  • Jellies, Jams, And Syrups (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Abstract

La présenté invention concerne un nouveau procédé de fabrication de caramels durs contenant du xylitol. Le procédé de l'invention est caractérisé par le fait qu'on ajoute, à une masse fondue de xylitol, du xylitol en poudre, à une température sensiblement au plus égale au point de fusion du xylitol. Application à l'industrie alimentaire.
FR7720502A 1976-07-06 1977-07-04 Procede de fabrication de caramels durs Granted FR2357185A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH863376A CH623995A5 (en) 1976-07-06 1976-07-06 Process for producing hard caramels

Publications (2)

Publication Number Publication Date
FR2357185A1 true FR2357185A1 (fr) 1978-02-03
FR2357185B1 FR2357185B1 (fr) 1982-12-31

Family

ID=4342874

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7720502A Granted FR2357185A1 (fr) 1976-07-06 1977-07-04 Procede de fabrication de caramels durs

Country Status (14)

Country Link
JP (1) JPS6019975B2 (fr)
AT (1) AT364683B (fr)
BE (1) BE856474A (fr)
CA (1) CA1080025A (fr)
CH (1) CH623995A5 (fr)
DE (1) DE2729896A1 (fr)
DK (1) DK302777A (fr)
FI (1) FI61265C (fr)
FR (1) FR2357185A1 (fr)
GB (1) GB1583573A (fr)
IT (1) IT1080657B (fr)
NL (1) NL7707429A (fr)
NO (1) NO146656C (fr)
SE (1) SE421989B (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0017184A2 (fr) * 1979-03-29 1980-10-15 August Storck Kg Pâte de sucrerie sans sucre, à base de sorbitol, de xylitol et d'un agent de gonflement sans sucre et procédé pour sa fabrication
EP0284747A2 (fr) * 1987-02-17 1988-10-05 Takeda Chemical Industries, Ltd. Formulation d'aliment contenant du lactitol
FR2635440A1 (fr) * 1988-08-18 1990-02-23 Gen Foods France Procede et appareillage pour la fabrication de confiseries a base de polyols
EP0630573A1 (fr) * 1993-06-24 1994-12-28 Roquette FrÀ¨res Confiserie aérée et grainée et procédé de fabrication de ladite confiserie

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI85795C (fi) * 1990-10-18 1992-06-10 Huhtamaeki Oy Foerfarande foer framstaellning av en haord i huvudsak sockeralkohol och riktigt xylitol innehaollande soetsaksprodukt.
FR2714796B1 (fr) * 1994-01-10 1996-03-08 Roquette Freres Confiserie grainée et procédé de fabrication de ladite confiserie.
JPH0947222A (ja) * 1995-08-09 1997-02-18 Pola Chem Ind Inc 新規食感を有するキャンディー
GB0312477D0 (en) * 2003-05-30 2003-07-09 Mars Inc Process for the production of confectionery products
JP4563077B2 (ja) * 2004-05-28 2010-10-13 株式会社ロッテ キャンディ及びその製造方法
US20110081473A1 (en) * 2009-10-01 2011-04-07 Uha Mikakuto Co., Ltd. Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy
CN101803663B (zh) * 2010-04-23 2014-10-15 山东蜜福堂食品有限公司 糖醇结晶凉味无糖糖果及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3438787A (en) * 1967-03-09 1969-04-15 Atlas Chem Ind Sugarless confection
DE1299990B (de) * 1965-03-20 1969-07-24 Maizena Werke Gmbh Deutsche Verfahren zur Herstellung von haltbarer Fondantmasse

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH524319A (de) * 1969-08-22 1972-06-30 Hoffmann La Roche Verfahren zur Herstellung von Süssmittel-haltigen, zahnschonenden bzw. nicht kariogenen Lebens- und Genussmitteln

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1299990B (de) * 1965-03-20 1969-07-24 Maizena Werke Gmbh Deutsche Verfahren zur Herstellung von haltbarer Fondantmasse
US3438787A (en) * 1967-03-09 1969-04-15 Atlas Chem Ind Sugarless confection

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CA1971 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0017184A2 (fr) * 1979-03-29 1980-10-15 August Storck Kg Pâte de sucrerie sans sucre, à base de sorbitol, de xylitol et d'un agent de gonflement sans sucre et procédé pour sa fabrication
EP0017184A3 (en) * 1979-03-29 1981-05-27 August Storck Kg Tough plastic sugarfree sweetmeat on the basis of sorbitol and of a sugarfree swelling agent, process for its production and its use
EP0284747A2 (fr) * 1987-02-17 1988-10-05 Takeda Chemical Industries, Ltd. Formulation d'aliment contenant du lactitol
EP0284747A3 (fr) * 1987-02-17 1990-07-11 Takeda Chemical Industries, Ltd. Formulation d'aliment contenant du lactitol
FR2635440A1 (fr) * 1988-08-18 1990-02-23 Gen Foods France Procede et appareillage pour la fabrication de confiseries a base de polyols
EP0356301A1 (fr) * 1988-08-18 1990-02-28 Kraft General Foods France Procédé pour la fabrication de confiseries à base de polyols
EP0630573A1 (fr) * 1993-06-24 1994-12-28 Roquette FrÀ¨res Confiserie aérée et grainée et procédé de fabrication de ladite confiserie
FR2706737A1 (fr) * 1993-06-24 1994-12-30 Roquette Freres
US5462760A (en) * 1993-06-24 1995-10-31 Roquette Freres Aerated and grainy confectionery product and process for manufacturing the said confectionery product

Also Published As

Publication number Publication date
FI61265C (fi) 1982-07-12
JPS6019975B2 (ja) 1985-05-18
FI771884A (fr) 1978-01-07
JPS536463A (en) 1978-01-20
AT364683B (de) 1981-11-10
IT1080657B (it) 1985-05-16
GB1583573A (en) 1981-01-28
BE856474A (fr) 1978-01-05
ATA478377A (de) 1979-02-15
SE7707903L (sv) 1978-01-07
NL7707429A (nl) 1978-01-10
FI61265B (fi) 1982-03-31
NO772393L (no) 1978-01-09
DK302777A (da) 1978-01-07
CH623995A5 (en) 1981-07-15
NO146656B (no) 1982-08-09
DE2729896A1 (de) 1978-01-12
CA1080025A (fr) 1980-06-24
FR2357185B1 (fr) 1982-12-31
NO146656C (no) 1982-11-17
SE421989B (sv) 1982-02-15

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