MX2019005028A - Material de caramelo efervescente, un proceso para su preparacion y productos elaborados del mismo. - Google Patents

Material de caramelo efervescente, un proceso para su preparacion y productos elaborados del mismo.

Info

Publication number
MX2019005028A
MX2019005028A MX2019005028A MX2019005028A MX2019005028A MX 2019005028 A MX2019005028 A MX 2019005028A MX 2019005028 A MX2019005028 A MX 2019005028A MX 2019005028 A MX2019005028 A MX 2019005028A MX 2019005028 A MX2019005028 A MX 2019005028A
Authority
MX
Mexico
Prior art keywords
preparation
effervescent
products made
made therefrom
candy material
Prior art date
Application number
MX2019005028A
Other languages
English (en)
Inventor
Bottini Alessandro
RENEDO Ernest
Hernandez Jordi
Original Assignee
Perfetti Van Melle Spa
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 Perfetti Van Melle Spa filed Critical Perfetti Van Melle Spa
Publication of MX2019005028A publication Critical patent/MX2019005028A/es

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
    • A23G3/50—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
    • 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
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La invención describe un material de caramelo efervescente caracterizado por un tamaño de partícula específico del compuesto de bicarbonato de metal alcalino, por un ácido alimenticio parcialmente en partículas y por un contenido de humedad seleccionado. La invención también describe caramelos o paletas de caramelo elaborados completa o parcialmente del material efervescente como también procesos para la preparación del material.
MX2019005028A 2016-11-03 2017-10-30 Material de caramelo efervescente, un proceso para su preparacion y productos elaborados del mismo. MX2019005028A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16197071.0A EP3318135A1 (en) 2016-11-03 2016-11-03 Effervescent candy material, a process for its preparation and products made therefrom
PCT/EP2017/077739 WO2018083057A1 (en) 2016-11-03 2017-10-30 Effervescent candy material, a process for its preparation and products made therefrom

Publications (1)

Publication Number Publication Date
MX2019005028A true MX2019005028A (es) 2019-08-12

Family

ID=57226851

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019005028A MX2019005028A (es) 2016-11-03 2017-10-30 Material de caramelo efervescente, un proceso para su preparacion y productos elaborados del mismo.

Country Status (7)

Country Link
US (1) US20190239532A1 (es)
EP (2) EP3318135A1 (es)
JP (1) JP2019537442A (es)
CN (1) CN109952032A (es)
MX (1) MX2019005028A (es)
RU (1) RU2019114429A (es)
WO (1) WO2018083057A1 (es)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL6409639A (es) * 1963-08-22 1965-02-23
GB1215449A (en) * 1967-06-29 1970-12-09 Unilever Ltd Confections
US4127645A (en) 1976-05-21 1978-11-28 Life Savers, Inc. Effervescent tablet and method
IE903381A1 (en) 1989-11-30 1991-06-05 Warner Lambert Co Hard candy confection controlled release effervescence
DE670160T1 (de) * 1994-03-01 1996-03-14 Gerhard Gergely Ein Brausesystem und einen Arzneiwirkstoff enthaltendes granuläres Produkt bzw. Tablette sowie Verfahren zu deren Herstellung.
US7435426B2 (en) * 2001-03-22 2008-10-14 Church & Dwight Co., Inc. Micron sized bicarbonate particles and slurrys containing the same
EP1640458B1 (en) 2003-06-27 2011-12-28 International Institute of Cancer Immunology, Inc. Method of selecting patients suitable for wt1 vaccine
ATE524979T1 (de) * 2008-09-30 2011-10-15 Hitschler Internat Gmbh & Co Kg Dragierte brausetabletten
JP2010124791A (ja) * 2008-11-28 2010-06-10 Uha Mikakuto Co Ltd 多孔質キャンディ及びその製造方法
PL2528450T3 (pl) 2010-01-29 2015-06-30 Tolga Erden Sposób i urządzenie do wytwarzania cukierków strzelających

Also Published As

Publication number Publication date
CN109952032A (zh) 2019-06-28
WO2018083057A1 (en) 2018-05-11
EP3534719A1 (en) 2019-09-11
RU2019114429A (ru) 2020-12-03
US20190239532A1 (en) 2019-08-08
EP3318135A1 (en) 2018-05-09
JP2019537442A (ja) 2019-12-26

Similar Documents

Publication Publication Date Title
MY190733A (en) Amorphous porous particles for reducing sugar in food
MX2019008060A (es) Jarabes de d-alulosa no cristalizables.
IL263902B (en) A process for the production of improved nutritional products containing milk protein and milk saccharides and products obtained through the process
MY198645A (en) Glycosylated steviol glycoside compositions and methods of preparing glycosylated steviol glycoside compositions
MX2019008061A (es) Jarabes de d-alulosa cristalizables.
NZ749853A (en) Method of producing concentrated or dried acid-gellable whey protein aggregates, and related compositions and food products
MX2016017131A (es) Composicion novedosa de un producto de confiteria.
WO2018097712A8 (en) PROCESS FOR PREPARING A GLUCIDIC AND / OR PROTEIN PRODUCT
MX2019010228A (es) Composición para liberación controlada de sustancias fisiológicamente activas y proceso para su preparación.
FI20166006L (fi) Tuote ja menetelmä sen valmistamiseksi
MD771Z (ro) Umplutură termostabilă pentru produse de panificaţie şi cofetărie
MX2019005028A (es) Material de caramelo efervescente, un proceso para su preparacion y productos elaborados del mismo.
MX2015010802A (es) Composicion de sabor que contiene glucosidos de acido 3-hidroxi-3-metilglutarico.
MX2015015787A (es) Capsulas para la liberacion de aroma.
MY186185A (en) Encapsulated fillings
MX2022013576A (es) Composicion para la liberacion controlada de sustancias fisiologicamente activas y proceso para su preparacion.
MX2016012440A (es) Composicion de carbohidrato y proceso para la elaboracion de una composicion de carbohidrato.
PH12018501254A1 (en) Breakfast-replacement beverage and use of the composition
WO2015175910A8 (en) Caramelized compositions
MX2015016361A (es) Bocadillo de origen animal y metodo de produccion.
MY194372A (en) Process for making food granules
MX2017016956A (es) Proceso para fortificación de productos nixtamalizados con microcápsulas que contienen hierro y ácido fólico.
EE01334U1 (et) Värviline komm
PH22016050005Y1 (en) Process of Making Santol (Sandoricum koetjape)-Based Soft Candy (Champoy)
MX2018002783A (es) Metodo para la remocion de micotoxinas en productos alimenticios.