GB1403696A - Confectionery compositions - Google Patents

Confectionery compositions

Info

Publication number
GB1403696A
GB1403696A GB705074A GB705074A GB1403696A GB 1403696 A GB1403696 A GB 1403696A GB 705074 A GB705074 A GB 705074A GB 705074 A GB705074 A GB 705074A GB 1403696 A GB1403696 A GB 1403696A
Authority
GB
United Kingdom
Prior art keywords
heating
mannitol
blend
sorbitol
carried out
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
Application number
GB705074A
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.)
Zeneca Inc
Original Assignee
ICI Americas Inc
ICI United States Inc
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 ICI Americas Inc, ICI United States Inc filed Critical ICI Americas Inc
Publication of GB1403696A publication Critical patent/GB1403696A/en
Expired 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
    • A23G3/34—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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols

Abstract

1403696 Sugarless confectionary ICI UNITED STATES INC 15 Feb 1974 [2 March 1973] 7050/74 Heading A2B Sugarless confectionary, e.g. hard candy is made by (a) heating sorbitol or a blend of sorbitol and mannitol to form a melt containing not more than 2% water, (b) cooling the melt with continuous agitation to 140 to 150‹F, and (c) further cooling to room temperature. The product of step (b) may be placed in a mould. Step (c) is carried out in an atmosphere of not more than 65 % relative humidity and may be carried out under vacuum. The blend may contain up to 15% mannitol (dry basis). The initial material of step (a) may be in the form of solid crystals, in which case the heating is in the range 210 to 250‹F, or in the form of an aqueous solution, in which case the heating is to 385 to 395‹F. The process may be continuous. Flavourings e.g. spearmint, orange or wintergreen oil, and colourings may be included.
GB705074A 1973-03-02 1974-02-15 Confectionery compositions Expired GB1403696A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US33766673A 1973-03-02 1973-03-02

Publications (1)

Publication Number Publication Date
GB1403696A true GB1403696A (en) 1975-08-28

Family

ID=23321493

Family Applications (1)

Application Number Title Priority Date Filing Date
GB705074A Expired GB1403696A (en) 1973-03-02 1974-02-15 Confectionery compositions

Country Status (9)

Country Link
JP (1) JPS5046865A (en)
BE (1) BE811676A (en)
CA (1) CA1012406A (en)
DE (1) DE2409107B2 (en)
FR (1) FR2219757B1 (en)
GB (1) GB1403696A (en)
IT (1) IT1004341B (en)
LU (1) LU69537A1 (en)
NL (1) NL7402311A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2532156A1 (en) * 1982-09-01 1984-03-02 Nabisco Brands Inc HARD SORBITOL SWEET AND MANUFACTURING METHOD THEREOF
US4657501A (en) * 1986-01-16 1987-04-14 Nabisco Brands Apparatus for continuously depositing sorbitol sweetened hard candy
IT202000004033A1 (en) * 2020-02-27 2021-08-27 Antonio Biagiotti PROCEDURE FOR THE PREPARATION OF A CONFECTIONERY PRODUCT

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2079129B (en) * 1979-09-24 1984-08-30 Life Savers Inc Sugarless coating for comestibles and method
US4252794A (en) * 1979-12-20 1981-02-24 Ici Americas Inc. Gamma-sorbitol polymorph
US4388328A (en) * 1981-10-15 1983-06-14 Warner-Lambert Company Sorbitol containing mixture encapsulated flavor
FR2525868A1 (en) * 1982-04-30 1983-11-04 Roquette Freres "SUGAR COOKED" WITHOUT SUGAR
US4844957A (en) * 1982-05-27 1989-07-04 B & H Manufacturing Company, Inc. System for applying heat shrink film to containers and other articles and heat shrinking the same
US4977002A (en) * 1982-05-27 1990-12-11 B & H Manufacturing Company, Inc. System for applying heat shrink film to containers and other articles and heat shrinking the same
JPS63160553A (en) * 1986-12-24 1988-07-04 Taisho Pharmaceut Co Ltd Production of sorbitol jelly

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3371626A (en) * 1965-09-14 1968-03-05 Sugarless Candy Corp Of Americ Confection manufacture
US3438787A (en) * 1967-03-09 1969-04-15 Atlas Chem Ind Sugarless confection

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2532156A1 (en) * 1982-09-01 1984-03-02 Nabisco Brands Inc HARD SORBITOL SWEET AND MANUFACTURING METHOD THEREOF
US4657501A (en) * 1986-01-16 1987-04-14 Nabisco Brands Apparatus for continuously depositing sorbitol sweetened hard candy
IT202000004033A1 (en) * 2020-02-27 2021-08-27 Antonio Biagiotti PROCEDURE FOR THE PREPARATION OF A CONFECTIONERY PRODUCT
WO2021171140A1 (en) * 2020-02-27 2021-09-02 Biagiotti Antonio Method for preparing a confectionery product

Also Published As

Publication number Publication date
DE2409107A1 (en) 1974-09-05
FR2219757B1 (en) 1978-06-16
JPS5046865A (en) 1975-04-25
NL7402311A (en) 1974-09-04
BE811676A (en) 1974-08-28
IT1004341B (en) 1976-07-10
LU69537A1 (en) 1974-06-21
CA1012406A (en) 1977-06-21
FR2219757A1 (en) 1974-09-27
DE2409107B2 (en) 1978-07-13

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee