GB1487349A - Soft foamed confectionery - Google Patents

Soft foamed confectionery

Info

Publication number
GB1487349A
GB1487349A GB4251974A GB4251974A GB1487349A GB 1487349 A GB1487349 A GB 1487349A GB 4251974 A GB4251974 A GB 4251974A GB 4251974 A GB4251974 A GB 4251974A GB 1487349 A GB1487349 A GB 1487349A
Authority
GB
United Kingdom
Prior art keywords
dextrose
sugars
soft foamed
saccharose
foamed confectionery
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
GB4251974A
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.)
BELMANTO FOODS NV
Original Assignee
BELMANTO FOODS NV
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 BELMANTO FOODS NV filed Critical BELMANTO FOODS NV
Priority to GB4251974A priority Critical patent/GB1487349A/en
Publication of GB1487349A publication Critical patent/GB1487349A/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
    • A23G3/02—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
    • A23G3/0294—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/52—Aerated, foamed, cellular or porous products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

1487349 Foamed confectionery BELMANTO FOODS NV 1 Oct 1974 42519/74 Heading A2B Soft foamed confectionary containing gelatine and a mixture of sugars comprising two or more glucose syrups, and saccharose and'or dextrose, is made by combining the gelatine with the sugars and foaming the combination. Preferably the glucose syrups consist of 1/3 to 2/3 maltose syrup and 2/3 to 1/3 enzymatic glucose syrup, and the total mixture of sugars contains 40-60% of dextrose i.e. the saccharose is completely replaced by dextrose.
GB4251974A 1974-10-01 1974-10-01 Soft foamed confectionery Expired GB1487349A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4251974A GB1487349A (en) 1974-10-01 1974-10-01 Soft foamed confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4251974A GB1487349A (en) 1974-10-01 1974-10-01 Soft foamed confectionery

Publications (1)

Publication Number Publication Date
GB1487349A true GB1487349A (en) 1977-09-28

Family

ID=10424795

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4251974A Expired GB1487349A (en) 1974-10-01 1974-10-01 Soft foamed confectionery

Country Status (1)

Country Link
GB (1) GB1487349A (en)

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Legal Events

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