GR1007439B - Cpmposition for the preparation of sugar-free low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water - Google Patents

Cpmposition for the preparation of sugar-free low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water

Info

Publication number
GR1007439B
GR1007439B GR20100100436A GR20100100436A GR1007439B GR 1007439 B GR1007439 B GR 1007439B GR 20100100436 A GR20100100436 A GR 20100100436A GR 20100100436 A GR20100100436 A GR 20100100436A GR 1007439 B GR1007439 B GR 1007439B
Authority
GR
Greece
Prior art keywords
sweeteners
water
chocolate
preparation
vegetable fibres
Prior art date
Application number
GR20100100436A
Other languages
Greek (el)
Inventor
Δημητριος Λαδικος
Original Assignee
Γιωτης Α.Ε.,
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 Γιωτης Α.Ε., filed Critical Γιωτης Α.Ε.,
Priority to GR20100100436A priority Critical patent/GR1007439B/en
Priority to BG10110863A priority patent/BG110863A/en
Publication of GR1007439B publication Critical patent/GR1007439B/en

Links

Classifications

    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

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

Abstract

Novelty: Composition for the preparation of low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water (use of milk not required). Features: Cream moussefree of sugars or other hydrocarbons increasing the glucose level in blood in ordinary cream mousses; it is of low glycemic value (smaller than 55) and contains sweeteners, vegetable fibres (bigger than 3g/100g) and water.
GR20100100436A 2010-08-02 2010-08-02 Cpmposition for the preparation of sugar-free low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water GR1007439B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GR20100100436A GR1007439B (en) 2010-08-02 2010-08-02 Cpmposition for the preparation of sugar-free low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water
BG10110863A BG110863A (en) 2010-08-02 2011-02-21 CHICAGO CHICAGO CHICAGO CHICAGO TEMPERATURE, WITHOUT SUGAR, WITH LOW GLYCEMIC INDEX AND PLANT FIBERS, INGREDIENTS FOR THE PREPARATION AND METHOD OF PREPARING IT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20100100436A GR1007439B (en) 2010-08-02 2010-08-02 Cpmposition for the preparation of sugar-free low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water

Publications (1)

Publication Number Publication Date
GR1007439B true GR1007439B (en) 2011-10-17

Family

ID=45446327

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20100100436A GR1007439B (en) 2010-08-02 2010-08-02 Cpmposition for the preparation of sugar-free low-glycemic value chocolate-flavoured cream mousse with use of sweeteners, vegetable fibres and water

Country Status (2)

Country Link
BG (1) BG110863A (en)
GR (1) GR1007439B (en)

Also Published As

Publication number Publication date
BG110863A (en) 2012-04-30

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Legal Events

Date Code Title Description
PG Patent granted

Effective date: 20111117