JPS642534A - Fondant and production thereof - Google Patents

Fondant and production thereof

Info

Publication number
JPS642534A
JPS642534A JP63035808A JP3580888A JPS642534A JP S642534 A JPS642534 A JP S642534A JP 63035808 A JP63035808 A JP 63035808A JP 3580888 A JP3580888 A JP 3580888A JP S642534 A JPS642534 A JP S642534A
Authority
JP
Japan
Prior art keywords
lactitol
fondant
cooling
water
sweetener
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
JP63035808A
Other languages
Japanese (ja)
Other versions
JPH012534A (en
Inventor
Koji Matsumoto
Keiko Yasuda
Takeshi Toyoda
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.)
Takeda Pharmaceutical Co Ltd
Original Assignee
Takeda Chemical Industries Ltd
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 Takeda Chemical Industries Ltd filed Critical Takeda Chemical Industries Ltd
Priority to JP63035808A priority Critical patent/JPS642534A/en
Publication of JPH012534A publication Critical patent/JPH012534A/en
Publication of JPS642534A publication Critical patent/JPS642534A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To obtain a fondant as a sweetener having low calorie and excellent taste, slightly vaporizing even addition of a volatile spice, etc., by heating lactitol, etc., and water to a specific temperature and then kneading while cooling.
CONSTITUTION: Lactitol or a sweetener consisting essentially of lactitol and water are heated to 100W120°C and then kneaded while cooling to give the aimed fondant containing lactitol.
COPYRIGHT: (C)1989,JPO&Japio
JP63035808A 1987-02-19 1988-02-18 Fondant and production thereof Pending JPS642534A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP63035808A JPS642534A (en) 1987-02-19 1988-02-18 Fondant and production thereof

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP3758487 1987-02-19
JP62-37584 1987-09-14
JP63035808A JPS642534A (en) 1987-02-19 1988-02-18 Fondant and production thereof

Publications (2)

Publication Number Publication Date
JPH012534A JPH012534A (en) 1989-01-06
JPS642534A true JPS642534A (en) 1989-01-06

Family

ID=26374803

Family Applications (1)

Application Number Title Priority Date Filing Date
JP63035808A Pending JPS642534A (en) 1987-02-19 1988-02-18 Fondant and production thereof

Country Status (1)

Country Link
JP (1) JPS642534A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2693631A1 (en) * 1992-07-16 1994-01-21 Sigrist E Ag Sugar-free fondant and process for making this fondant.
WO1995026639A1 (en) * 1994-03-30 1995-10-12 'worlée Sweet' E.H. Worlée & Co. Gmbh Sugar-free fondant

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2693631A1 (en) * 1992-07-16 1994-01-21 Sigrist E Ag Sugar-free fondant and process for making this fondant.
WO1995026639A1 (en) * 1994-03-30 1995-10-12 'worlée Sweet' E.H. Worlée & Co. Gmbh Sugar-free fondant

Similar Documents

Publication Publication Date Title
GB9117617D0 (en) Process for the production of hard candy
JPS642534A (en) Fondant and production thereof
ES2000724A6 (en) Chewing gum and process for making the same.
JPS5431952A (en) Temperature controller
JPS51124584A (en) Method of producing pet food
PE60498A1 (en) PROCESS FOR THE PREPARATION OF CARAMELIZED COCOA TROCITS, THE TROCITES SO OBTAINED AND THEIR USE IN THE FOOD SECTOR
JPS5664754A (en) Preparation of icecream sandwiched with cake
JPS5685245A (en) Preparation of fat and oil cake having improved heat resistance
ATE196724T1 (en) SPICE/SWEETENER COMPOSITION AND METHOD FOR PRODUCING
JPS5377360A (en) Timer for auotmatic ovan
JPS5743639A (en) Production of dairy product
JPS53107482A (en) Preparation of 2-hydroxy-beta-ionone by microbial conversion of beta-ionone
JPS57115155A (en) Production of food product with improved flavor retention
JPS51139694A (en) Process for producing 'miso'
JPS5626142A (en) Production of sterilized egg white liquid
JPS561848A (en) Cheese
JPS561847A (en) Cheese
JPS5568256A (en) Crystallized soft candy
JPS5375547A (en) Temperature controller of electronic range
JPS5558079A (en) Preparation of fermented soybean seasoned with tangle
JPS57194758A (en) Mousse-like food derived from soybeam milk
JPS5366499A (en) Flavoring matter and its preparation
JPS51118821A (en) A process for preparing heat stable ceruloplasmin
JPS5256266A (en) Squalane grease
JPS53104720A (en) Calcium lactate hydrate and its preparation