GB977482A - Sweetening compositions - Google Patents
Sweetening compositionsInfo
- Publication number
- GB977482A GB977482A GB2009262A GB2009262A GB977482A GB 977482 A GB977482 A GB 977482A GB 2009262 A GB2009262 A GB 2009262A GB 2009262 A GB2009262 A GB 2009262A GB 977482 A GB977482 A GB 977482A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sugar
- crystals
- parts
- water
- sucrose
- 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
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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
Abstract
In producing a sweetening composition comprising crystals of a sugar, e.g. sucrose, glucose or fructose, coated with an adherent coating containing a synthetic sweetening agent, such as saccharin and/or sodium saccharin and/or calcium cyclohexane sulphamate, having a sweetening power greater than the said sugar, crystals of the sugar are treated with the sweetening agent in the presence of a solvent for the sugar and/or the sweetening agent, e.g. water, the amount of solvent being insufficient to dissolve all the sugar crystals, and the resulting mixture is dried, as by centrifuging or by blowing cold or hot air through the mixture to yield a non-sticky composition. In Example I, 99 parts by weight of sucrose crystals are mixed with 1 part of sodium saccharin dissolved in 3 parts of water and the water is allowed to evaporate. In Example II 50 parts by weight of sucrose crystals are mixed with 2 parts of a solution comprising 26%, by weight of water, 4.4% of sodium hydroxide, 20% of saccharin and 50% of sucrose, and hot air is blown through a fluidized bed of the mixture to dry it. Specification 594,816 is referred to.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2009262A GB977482A (en) | 1962-05-24 | 1962-05-24 | Sweetening compositions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2009262A GB977482A (en) | 1962-05-24 | 1962-05-24 | Sweetening compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
GB977482A true GB977482A (en) | 1964-12-09 |
Family
ID=10140247
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2009262A Expired GB977482A (en) | 1962-05-24 | 1962-05-24 | Sweetening compositions |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB977482A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2077736A2 (en) * | 1970-02-10 | 1971-11-05 | Cerc | Glucose-artificial sweetener mixtures - for prevention of hyperlipemi |
US3950549A (en) * | 1973-10-03 | 1976-04-13 | Lever Brothers Company | Sweetening agents |
EP0986310A1 (en) * | 1997-06-04 | 2000-03-22 | Mars Incorporated | Confection with multiple juicy regions and methods for making the same |
CN103997913A (en) * | 2012-01-06 | 2014-08-20 | 松谷化学工业株式会社 | Sugar composition mainly composed of sucrose and D-psicose, and method for producing same |
-
1962
- 1962-05-24 GB GB2009262A patent/GB977482A/en not_active Expired
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2077736A2 (en) * | 1970-02-10 | 1971-11-05 | Cerc | Glucose-artificial sweetener mixtures - for prevention of hyperlipemi |
US3950549A (en) * | 1973-10-03 | 1976-04-13 | Lever Brothers Company | Sweetening agents |
EP0986310A1 (en) * | 1997-06-04 | 2000-03-22 | Mars Incorporated | Confection with multiple juicy regions and methods for making the same |
EP0986310A4 (en) * | 1997-06-04 | 2001-01-10 | Mars Inc | Confection with multiple juicy regions and methods for making the same |
CN103997913A (en) * | 2012-01-06 | 2014-08-20 | 松谷化学工业株式会社 | Sugar composition mainly composed of sucrose and D-psicose, and method for producing same |
CN103997913B (en) * | 2012-01-06 | 2016-09-28 | 松谷化学工业株式会社 | Sugar composite with sucrose and D-Psicose as main component and manufacture method thereof |
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