ITMI20080942A1 - JELLY CANDIES BASED ON FOOD FIBER - Google Patents
JELLY CANDIES BASED ON FOOD FIBER Download PDFInfo
- Publication number
- ITMI20080942A1 ITMI20080942A1 IT000942A ITMI20080942A ITMI20080942A1 IT MI20080942 A1 ITMI20080942 A1 IT MI20080942A1 IT 000942 A IT000942 A IT 000942A IT MI20080942 A ITMI20080942 A IT MI20080942A IT MI20080942 A1 ITMI20080942 A1 IT MI20080942A1
- Authority
- IT
- Italy
- Prior art keywords
- candies
- dietary fiber
- gelatin
- jelly
- soluble dietary
- Prior art date
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- 235000009508 confectionery Nutrition 0.000 title claims description 24
- 235000015110 jellies Nutrition 0.000 title claims description 9
- 239000008274 jelly Substances 0.000 title claims description 9
- 239000000835 fiber Substances 0.000 title description 4
- 235000013305 food Nutrition 0.000 title description 2
- 229920000159 gelatin Polymers 0.000 claims description 15
- 235000019322 gelatine Nutrition 0.000 claims description 15
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 235000013325 dietary fiber Nutrition 0.000 claims description 10
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical compound OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 229940095066 hydroxytyrosol Drugs 0.000 claims description 3
- 235000003248 hydroxytyrosol Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920001202 Inulin Polymers 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 2
- 229940029339 inulin Drugs 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 4
- 239000001828 Gelatine Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012456 homogeneous solution Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000020560 abdominal swelling Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000009795 derivation Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
Description
Descrizione del brevetto per invenzione industriale avente per titolo: Description of the patent for industrial invention entitled:
“CARAMELLE DI GELATINA A BASE DI FIBRA ALIMENTARE” "FOOD FIBER-BASED JELLY CANDIES"
La presente invenzione riguarda caramelle gelatinose, caratterizzate dal fatto che la gelatina è sostituita parzialmente o totalmente da una fibra alimentare solubile, e il procedimento per la loro produzione. The present invention relates to gelatinous candies, characterized in that the gelatin is partially or totally replaced by a soluble dietary fiber, and the process for their production.
Stato della tecnica State of the art
Le caramelle gommose a base di gelatina sono un prodotto dolciario tradizionale di grande diffusione e crescente successo commerciale, attualmente disponibile sui mercati internazionali in svariate forme, colori ed aromi. Le caramelle gommose sono costituite generalmente da saccarosio, sciroppo di glucosio, amido, acido citrico, aromi, coloranti citrico e gelatina di origine animale. Quest’ultima è talvolta sostituita da pectina. Jelly-based gummy candies are a traditional confectionery product of great diffusion and growing commercial success, currently available on international markets in various shapes, colors and aromas. Gummy candies generally consist of sucrose, glucose syrup, starch, citric acid, flavorings, citric dyes and gelatin of animal origin. The latter is sometimes replaced by pectin.
Il processo di produzione delle caramelle gommose di gelatina, tradizionalmente comprende una prima fase di preparazione di una miscela di saccarosio (tipicamente al 30%) e sciroppo di glucosio (60%) in acqua, una seconda fase di preparazione di una soluzione di gelatina al 30% circa, miscelazione della soluzione di gelatina così ottenuta alla miscela di saccarosio e sciroppo ed estrusione o stampo della miscela risultante in opportune condizioni, utilizzando ad esempio una matrice costituita da uno strato di amido di mais. The production process of gelatin gummy candies traditionally includes a first phase of preparation of a mixture of sucrose (typically 30%) and glucose syrup (60%) in water, a second phase of preparation of a solution of gelatin About 30%, mixing of the gelatin solution thus obtained with the mixture of sucrose and syrup and extrusion or mold of the resulting mixture under suitable conditions, using for example a matrix consisting of a layer of corn starch.
La gelatina impiegata, oltre ai noti problemi di sicurezza legati alla sua derivazione da tessuti connettivi animali, per lo più bovini, non apporta di per sé benefici per la salute e l’alimentazione. The gelatine used, in addition to the known safety problems related to its derivation from animal connective tissues, mostly bovine, does not in itself bring benefits to health and nutrition.
Sarebbe pertanto desiderabile disporre di caramelle gommose in cui la gelatina sia stata sostituita parzialmente o totalmente da fibre solubili di origine vegetale, senza che tale sostituzione abbia effetti negativi sulle caratteristiche organolettiche delle caramelle stesse. It would therefore be desirable to have gummy candies in which the gelatine has been partially or totally replaced by soluble fibers of vegetable origin, without this substitution having negative effects on the organoleptic characteristics of the candies themselves.
Descrizione dell’invenzione Description of the invention
L’invenzione fornisce caramelle gelatinose caratterizzate dal fatto che la gelatina è sostituita parzialmente o totalmente da una fibra alimentare solubile. The invention provides gelatinous candies characterized by the fact that the gelatin is partially or totally replaced by a soluble dietary fiber.
Preferibilmente la gelatina è sostituita totalmente dalla fibra alimentare solubile oppure la gelatina può essere presente in quantità non superiori al 10% in peso. Preferably, the gelatin is totally replaced by the soluble dietary fiber or the gelatin can be present in quantities not exceeding 10% by weight.
Esempi di fibre alimentari solubili che possono essere vantaggiosamente utilizzate secondo l’invenzione sono glucomannano, gomma guar parzialmente idrolizzata (PHGG), amido parzialmente idrolizzato, inulina. Il glucomannano è particolarmente preferito. Examples of soluble dietary fibers that can be advantageously used according to the invention are glucomannan, partially hydrolyzed guar gum (PHGG), partially hydrolyzed starch, inulin. Glucomannan is particularly preferred.
Le caramelle oggetto dell’invenzione possono inoltre svolgere la funzione di carrier o delivery system di sostanze attive o funzionali come i biofenoli, nello specifico l’idrossitirosolo e altre che devono svolgere la loro funzionalità/attività a livello del tratto intestinale. The candies object of the invention can also perform the function of carrier or delivery system of active or functional substances such as biophenols, specifically hydroxytyrosol and others that must perform their functionality / activity at the level of the intestinal tract.
Le caramelle gommose caratterizzate dalla presenza di fibre vegetale sono vantaggiose in quanto consentono di contenere in un volume estremamente limitato fino a 5 g di fibra alimentare, assicurando così con l’assunzione di una di queste caramelle l’integrazione del fabbisogno giornaliero di fibra alimentare, e di regolarizzare la funzione intestinale agendo su dolore e gonfiore addominale, su stipsi e diarrea. La forma di somministrazione dell’invenzione risulta particolarmente gradevole al gusto, e ben accettata anche in ambito pediatrico dove le forme convenzionali di apporto di fibre presentano di frequenti problemi di accettazione da parte dei consumatori. The gummy candies characterized by the presence of vegetable fibers are advantageous as they allow to contain up to 5 g of dietary fiber in an extremely limited volume, thus ensuring the integration of the daily dietary fiber requirement with the intake of one of these candies. and to regulate intestinal function by acting on abdominal pain and swelling, constipation and diarrhea. The form of administration of the invention is particularly pleasant to the taste, and well accepted even in the pediatric field where the conventional forms of fiber intake have frequent problems of acceptance by consumers.
L’invenzione è illustrata in dettaglio nel seguente esempio. The invention is illustrated in detail in the following example.
ESEMPIO EXAMPLE
Preparazione della Miscela di Saccarosio (A) Preparation of the Sucrose Blend (A)
Si prepara una miscela che contiene: A mixture is prepared which contains:
saccarosio 30% sucrose 30%
glucosio D60 60% glucose D60 60%
acqua 10% water 10%
Si porta il tutto a 115°C e si lascia raffreddare sino a 65-75°C tenendo la miscelazione in agitazione lenta. The whole is brought to 115 ° C and left to cool down to 65-75 ° C, keeping the mixing under slow stirring.
Preparazione della Soluzione di Gelatina (B) Preparation of the Gelatin Solution (B)
Si prepara una miscela che contiene: A mixture is prepared which contains:
gelatina dallo 0 al 10% (240 bloem) gelatine from 0 to 10% (240 bloem)
glucomannano (o altra fibra solubile) 31.5% glucomannan (or other soluble fiber) 31.5%
acqua 70% water 70%
Si porta il tutto a 50°C e si mescola fino ad ottenere una soluzione omogenea di aspetto mieloso. The whole is brought to 50 ° C and mixed until a homogeneous solution with a honey-like appearance is obtained.
Miscela di A e B Mixture of A and B
Si miscelano l’80% della miscela di saccarosio e il 20% della soluzione di gelatina alle quali si possono aggiungere in questa fase aromi, coloranti e/o biofenoli (idrossitirosolo o altri). Il tutto viene miscelato lentamente a 50°C fino all’ottenimento di una soluzione omogenea. 80% of the sucrose mixture and 20% of the gelatin solution are mixed to which aromas, dyes and / or biophenols (hydroxytyrosol or others) can be added in this phase. The whole is mixed slowly at 50 ° C until a homogeneous solution is obtained.
Ottenimento delle caramelle di gelatina Obtaining jelly candies
Su un piano orizzontale si stende uno strato di amido di mais di 2-3 cm di spessore che viene rasato per l’ottenimento di una superficie planare e regolare. Su questa superficie, attraverso l’utilizzo di appositi stampi, vengono ricavate le forme delle caramelle di gelatina che vengono riempite fino a livello con la Miscela di A e B. Si lascia il tutto in ambiente climatizzato a circa 18°C per una notte. On a horizontal plane, a 2-3 cm thick layer of corn starch is spread which is shaved to obtain a flat and regular surface. On this surface, through the use of special molds, the shapes of jelly candies are obtained which are filled up to level with the mixture of A and B. Everything is left in an air-conditioned environment at about 18 ° C for one night.
Si potranno quindi estrarre dalle forme le caramelle di gelatina. The jelly candies can then be extracted from the shapes.
Claims (8)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000942A ITMI20080942A1 (en) | 2008-05-22 | 2008-05-22 | JELLY CANDIES BASED ON FOOD FIBER |
| PCT/EP2009/003359 WO2009141074A1 (en) | 2008-05-22 | 2009-05-12 | Gummy candies based on dietary fibre |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000942A ITMI20080942A1 (en) | 2008-05-22 | 2008-05-22 | JELLY CANDIES BASED ON FOOD FIBER |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITMI20080942A1 true ITMI20080942A1 (en) | 2009-11-23 |
Family
ID=40302802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000942A ITMI20080942A1 (en) | 2008-05-22 | 2008-05-22 | JELLY CANDIES BASED ON FOOD FIBER |
Country Status (2)
| Country | Link |
|---|---|
| IT (1) | ITMI20080942A1 (en) |
| WO (1) | WO2009141074A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2014328405B2 (en) * | 2013-09-30 | 2018-07-05 | Iaf Science Holdings Limited | Chewable product and process for making same |
| EP3758502A1 (en) * | 2018-02-27 | 2021-01-06 | CORN Products Development Inc. | Prebiotic gummy food products |
| US12016359B2 (en) | 2022-11-11 | 2024-06-25 | Pharmavite Llc | Oil-in-water emulsion gummy composition with water soluble active ingredient(s) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9902073D0 (en) * | 1999-01-29 | 1999-03-24 | Nestle Sa | Chewy confectionery product |
| FR2796248B1 (en) * | 1999-07-12 | 2003-04-04 | Skw Biosystems | NON-AERATED GEL CONFECTIONERY BASED ON CARRAGHENANE |
| GB9928688D0 (en) * | 1999-12-03 | 2000-02-02 | Nestle Sa | Hydrocolloid confectionery product |
| AU2006201432A1 (en) * | 2000-06-30 | 2006-04-27 | Schreiber Foods, Inc. | Food portion consisting of two or more food items, and processes for making and packaging same |
| US6586032B2 (en) * | 2000-10-12 | 2003-07-01 | Cp Kelco U.S. Inc. | Gelatin-free gummy confection using gellan gum and carrageenan |
| US20080102166A1 (en) * | 2006-10-26 | 2008-05-01 | Cargill, Incorporated | Fiber-Containing Confectionary Chews |
-
2008
- 2008-05-22 IT IT000942A patent/ITMI20080942A1/en unknown
-
2009
- 2009-05-12 WO PCT/EP2009/003359 patent/WO2009141074A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009141074A1 (en) | 2009-11-26 |
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