JP2002543817A - 固形成分高含有率食品配合物、その製造方法およびカラジーナンの食品配合物ゲル化のための使用 - Google Patents

固形成分高含有率食品配合物、その製造方法およびカラジーナンの食品配合物ゲル化のための使用

Info

Publication number
JP2002543817A
JP2002543817A JP2000617742A JP2000617742A JP2002543817A JP 2002543817 A JP2002543817 A JP 2002543817A JP 2000617742 A JP2000617742 A JP 2000617742A JP 2000617742 A JP2000617742 A JP 2000617742A JP 2002543817 A JP2002543817 A JP 2002543817A
Authority
JP
Japan
Prior art keywords
formulation
sucrose
carrageenan
sweetener
weight
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.)
Pending
Application number
JP2000617742A
Other languages
English (en)
Japanese (ja)
Other versions
JP2002543817A5 (cg-RX-API-DMAC7.html
Inventor
イェンソン，トルベン
クリステンセン，イェアネッテ
グレンダル，ヤン
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.)
CP Kelco ApS
Original Assignee
CP Kelco ApS
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 CP Kelco ApS filed Critical CP Kelco ApS
Publication of JP2002543817A publication Critical patent/JP2002543817A/ja
Publication of JP2002543817A5 publication Critical patent/JP2002543817A5/ja
Pending 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
JP2000617742A 1999-05-12 2000-05-12 固形成分高含有率食品配合物、その製造方法およびカラジーナンの食品配合物ゲル化のための使用 Pending JP2002543817A (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK199900650 1999-05-12
DKPA199900650 1999-05-12
PCT/DK2000/000252 WO2000069275A1 (en) 1999-05-12 2000-05-12 Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition

Publications (2)

Publication Number Publication Date
JP2002543817A true JP2002543817A (ja) 2002-12-24
JP2002543817A5 JP2002543817A5 (cg-RX-API-DMAC7.html) 2007-06-21

Family

ID=8095992

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2000617742A Pending JP2002543817A (ja) 1999-05-12 2000-05-12 固形成分高含有率食品配合物、その製造方法およびカラジーナンの食品配合物ゲル化のための使用

Country Status (15)

Country Link
US (1) US6967037B1 (cg-RX-API-DMAC7.html)
EP (1) EP1176874A1 (cg-RX-API-DMAC7.html)
JP (1) JP2002543817A (cg-RX-API-DMAC7.html)
CN (1) CN1352526A (cg-RX-API-DMAC7.html)
AU (1) AU777263B2 (cg-RX-API-DMAC7.html)
BR (1) BR0011310A (cg-RX-API-DMAC7.html)
CA (1) CA2368635C (cg-RX-API-DMAC7.html)
CZ (1) CZ20014067A3 (cg-RX-API-DMAC7.html)
HU (1) HUP0201046A3 (cg-RX-API-DMAC7.html)
IL (1) IL145991A0 (cg-RX-API-DMAC7.html)
MX (1) MXPA01011033A (cg-RX-API-DMAC7.html)
NZ (1) NZ514994A (cg-RX-API-DMAC7.html)
RU (1) RU2001132756A (cg-RX-API-DMAC7.html)
TR (1) TR200103241T2 (cg-RX-API-DMAC7.html)
WO (1) WO2000069275A1 (cg-RX-API-DMAC7.html)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007319048A (ja) * 2006-05-31 2007-12-13 Taiyo Kagaku Co Ltd 冷凍及び加熱耐性を持つゼリー状食品
JP2009039096A (ja) * 2007-07-17 2009-02-26 Uha Mikakuto Co Ltd ソフトキャンディ
JP2013543731A (ja) * 2010-11-12 2013-12-09 ネステク ソシエテ アノニム ゲル組成物
JP2015107116A (ja) * 2013-12-04 2015-06-11 ロッテ コンフェクショナリー カンパニー リミテッド 植物性マシュマロ、その製造方法及びこれを使用した菓子

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US8519008B2 (en) 2003-01-22 2013-08-27 Purina Animal Nutrition Llc Method and composition for improving the health of young monogastric mammals
WO2004091537A2 (en) 2003-04-14 2004-10-28 Fmc Corporation Process for making gel films
US7816341B2 (en) * 2003-04-14 2010-10-19 Fmc Corporation Homogeneous, thermoreversible gel containing reduced viscosity carrageenan and products made therefrom
US20100233312A9 (en) * 2005-04-11 2010-09-16 The Procter & Gamble Company Compositions comprising probiotic and sweetener components
US20080260906A1 (en) * 2006-03-17 2008-10-23 Marko Stojanovic Compositions comprising probiotic and sweetener components
US9095157B2 (en) * 2006-11-09 2015-08-04 Toms Gruppen A/S Sweet confectionery products
RU2009132748A (ru) * 2007-02-12 2011-03-20 Вм. Ригли Дж. Компани (Us) Кондитерское изделие и способ его изготовления
EP1969952A1 (en) * 2007-03-07 2008-09-17 Friesland Brands B.V. Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas
FR2919984B1 (fr) * 2007-08-13 2009-11-06 Rousselot Isle Sur La Sorgue S Confiserie aeree de type marshmallow et procede de preparation
TR200705685A2 (tr) * 2007-08-16 2008-03-21 Özmer Meyve Özleri̇ Kokteyl Soslari Sanayi̇ Ti̇caret Ve Pazarlama Li̇mi̇ted Şi̇rketi̇ Bitkisel, kullanıma hazır dekoratif soğuk pasta jeli
CN102438462B (zh) * 2008-05-02 2014-09-10 洲际大品牌有限责任公司 多层不含食糖的甘露糖醇糖食及其制作方法
ITMI20081478A1 (it) * 2008-08-06 2010-02-07 Moldes S R L Formulazione di gel acquoso per la somministrazione di sostanze farmaceutiche e/o nutritive
US20100034933A1 (en) * 2008-08-07 2010-02-11 The J.M. Smucker Co. Stable muffin batters and methods for making same
EP2260721B1 (en) * 2009-05-20 2016-08-31 Rousselot B.V. Marshmallow-like aerated confectionery and method of preparation thereof
WO2011047787A1 (en) * 2009-10-19 2011-04-28 Cargill, Incorporated Non-gelatin containing non-dairy aerated fruit preparation and method of making same
EP2335498A1 (en) * 2009-12-09 2011-06-22 Nestec S.A. A spoonable sparkling jellified food product
WO2013113075A1 (en) * 2012-02-03 2013-08-08 Pipe Don't Paint Pty Ltd Decoration, decorative base and method for making same
US20150342242A1 (en) * 2013-01-03 2015-12-03 Dow Global Technologies Llc Stabilizer composition for food and beverage products
WO2016049292A2 (en) * 2014-09-26 2016-03-31 Fmc Corporation Confectionery containing low viscosity iota carrageenan
WO2016164464A1 (en) * 2015-04-07 2016-10-13 Church & Dwight Co., Inc. Multicomponent gummy compositions with hard core
WO2017032689A1 (en) * 2015-08-21 2017-03-02 Katjes Fassin Gmbh. + Co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery
CN105778122B (zh) * 2015-12-01 2018-06-05 大连工业大学 一种Iota型卡拉胶和Kappa型卡拉胶混合凝胶及其制备方法
US10912322B2 (en) 2016-03-09 2021-02-09 Cj Cheiljedang Corporation Allulose-containing syrup composition and food containing same
CN108850381A (zh) * 2017-05-10 2018-11-23 雀巢产品技术援助有限公司 个性化模制的软糖产品及其制备方法
US20220225650A1 (en) 2021-01-21 2022-07-21 Tropicana Products, Inc. Materials and Methods for Inhibiting Material Mixing in a Material Processing System
WO2022229398A1 (de) * 2021-04-30 2022-11-03 Südzucker AG ZUCKERREDUZIERTE SÜßUNGSMITTELZUSAMMENSETZUNG UND VERFAHREN ZU IHRER HERSTELLUNG
CN117598469B (zh) * 2023-12-28 2025-08-08 江南大学 一种具有抗氧化功能的复配甜味剂及其制备方法

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JPH05227894A (ja) * 1991-05-01 1993-09-07 Hershey Foods Corp 低脂肪および低水分活性の菓子製品の処方および処理のためのハイドロコロイドの使用およびその方法

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US4390553A (en) 1980-08-05 1983-06-28 Maryland Cup Corporation Edible food containers and the method of coating said containers
US5000974A (en) 1986-11-12 1991-03-19 International Flavors & Fragrances, Inc. Process of the preparation of fruit, vegetable or spicy aerated foods
US4714620A (en) 1986-12-12 1987-12-22 Warner-Lambert Company Soft, sugarless aerated confectionery composition
US4959230A (en) 1988-09-27 1990-09-25 Kraft General Foods, Inc. Composition for extending shelf life of fruits and vegetables
US5132128A (en) 1991-04-17 1992-07-21 The J. M. Smucker Company Reduced calorie dessert topping
US5306519A (en) 1991-05-23 1994-04-26 Universal Foods Corporation Syrup for confections and methods for using same
CH685320A5 (de) 1993-11-10 1995-06-15 Sigrist E Ag Fondant und Verfahren zu seiner Herstellung.
US5603979A (en) 1994-02-15 1997-02-18 Peanut Wonder Corp. Low fat peanut butter-like product being shelf stable at room temperatures and method for making the same
US5631034A (en) 1994-03-31 1997-05-20 Kraft Foods, Inc. Preparation of an aqueous sugar frosting mix
WO1998020860A2 (en) * 1996-11-15 1998-05-22 Fmc Corporation Hydrocolloid delivery system
GB9902073D0 (en) * 1999-01-29 1999-03-24 Nestle Sa Chewy confectionery product

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05227894A (ja) * 1991-05-01 1993-09-07 Hershey Foods Corp 低脂肪および低水分活性の菓子製品の処方および処理のためのハイドロコロイドの使用およびその方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007319048A (ja) * 2006-05-31 2007-12-13 Taiyo Kagaku Co Ltd 冷凍及び加熱耐性を持つゼリー状食品
JP2009039096A (ja) * 2007-07-17 2009-02-26 Uha Mikakuto Co Ltd ソフトキャンディ
JP2013543731A (ja) * 2010-11-12 2013-12-09 ネステク ソシエテ アノニム ゲル組成物
JP2015107116A (ja) * 2013-12-04 2015-06-11 ロッテ コンフェクショナリー カンパニー リミテッド 植物性マシュマロ、その製造方法及びこれを使用した菓子

Also Published As

Publication number Publication date
RU2001132756A (ru) 2008-02-20
CN1352526A (zh) 2002-06-05
WO2000069275A1 (en) 2000-11-23
CA2368635C (en) 2009-11-10
MXPA01011033A (es) 2002-06-04
AU4537200A (en) 2000-12-05
NZ514994A (en) 2003-05-30
AU777263B2 (en) 2004-10-07
US6967037B1 (en) 2005-11-22
IL145991A0 (en) 2002-07-25
EP1176874A1 (en) 2002-02-06
CA2368635A1 (en) 2000-11-23
BR0011310A (pt) 2002-02-26
HUP0201046A3 (en) 2002-11-28
HUP0201046A2 (hu) 2002-07-29
CZ20014067A3 (cs) 2002-05-15
TR200103241T2 (tr) 2002-04-22

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