MX355339B - Caramelo duro con reducción en azúcar. - Google Patents

Caramelo duro con reducción en azúcar.

Info

Publication number
MX355339B
MX355339B MX2013007597A MX2013007597A MX355339B MX 355339 B MX355339 B MX 355339B MX 2013007597 A MX2013007597 A MX 2013007597A MX 2013007597 A MX2013007597 A MX 2013007597A MX 355339 B MX355339 B MX 355339B
Authority
MX
Mexico
Prior art keywords
hard candy
agent
reduced sugar
bulky
combinations
Prior art date
Application number
MX2013007597A
Other languages
English (en)
Other versions
MX2013007597A (es
Inventor
Hsu Chia-Hua
G Barkalow David
Stawski Barbara
Original Assignee
Wrigley W M Jun Co
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=46383497&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX355339(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Wrigley W M Jun Co filed Critical Wrigley W M Jun Co
Publication of MX2013007597A publication Critical patent/MX2013007597A/es
Publication of MX355339B publication Critical patent/MX355339B/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
    • 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
    • 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
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides
    • A23V2250/282—Oligosaccharides, digestible
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/62—Palatinose, isomaltulose

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicinal Preparation (AREA)

Abstract

La paresente invención se refiere a un producto de caramelo duro de baja laxación, de baja cariogenicidad que tiene claridad aceptable y estabilidad de flujo en frío, contiene un agente edulcorante voluminoso, que comprende isomaltulosa, trehalosa, eritritol o combinaciones de los mismos y un agente de manipulación, que comprende inulina, dextrina indigestible, sucromalta, polidextrosa o combinaciones de los mismos; en donde la relación de agente edulcorante voluminoso al agente de manipulación es de 70/30 a 40/60% en peso de sólidos secos.
MX2013007597A 2010-12-30 2011-12-27 Caramelo duro con reducción en azúcar. MX355339B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201061428303P 2010-12-30 2010-12-30
PCT/US2011/067361 WO2012092255A1 (en) 2010-12-30 2011-12-27 Hard candy with reduced sugar

Publications (2)

Publication Number Publication Date
MX2013007597A MX2013007597A (es) 2013-11-22
MX355339B true MX355339B (es) 2018-04-16

Family

ID=46383497

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013007597A MX355339B (es) 2010-12-30 2011-12-27 Caramelo duro con reducción en azúcar.

Country Status (11)

Country Link
US (1) US10390547B2 (es)
EP (1) EP2658387B2 (es)
CN (1) CN103391722A (es)
AU (1) AU2011352269A1 (es)
BR (1) BR112013017768B1 (es)
CA (1) CA2823521C (es)
DK (1) DK2658387T4 (es)
MX (1) MX355339B (es)
PL (1) PL2658387T5 (es)
RU (1) RU2581221C2 (es)
WO (1) WO2012092255A1 (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX355339B (es) 2010-12-30 2018-04-16 Wrigley W M Jun Co Caramelo duro con reducción en azúcar.
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CN104256255A (zh) * 2014-10-08 2015-01-07 保龄宝生物股份有限公司 一种颗粒型功能糖及其制备方法
MX2018003584A (es) * 2015-10-02 2018-07-06 Wrigley W M Jun Co Golosinas que contienen alulosa.
CN105379927B (zh) * 2015-11-23 2019-07-19 天津科技大学 一种含赤藓糖醇的低热量无糖硬糖及其制备方法
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CN108077932A (zh) * 2016-11-22 2018-05-29 中国食品发酵工业研究院 一种抑制α-葡萄糖苷酶和降低食物GI值的复配糖醇
KR102277493B1 (ko) * 2019-02-19 2021-07-14 씨제이제일제당 (주) 캔디 제조용 조성물
CN112868866B (zh) * 2019-11-29 2023-06-20 内蒙古伊利实业集团股份有限公司 一种烘焙型谷物制品及其制备方法
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CN112841244B (zh) * 2021-01-27 2022-04-29 江南大学 一种复配功能代糖及其在面包中的应用
CA3265199A1 (en) * 2023-05-22 2024-11-28 Daniel William Harrell PREBIOTIC FIBER CANDY AND ITS MANUFACTURING PROCESS

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Also Published As

Publication number Publication date
RU2581221C2 (ru) 2016-04-20
PL2658387T3 (pl) 2019-01-31
PL2658387T5 (pl) 2025-11-12
EP2658387B2 (en) 2024-10-30
US20130309382A1 (en) 2013-11-21
EP2658387A1 (en) 2013-11-06
EP2658387B1 (en) 2018-10-10
AU2011352269A1 (en) 2013-05-02
RU2013132153A (ru) 2015-02-10
WO2012092255A1 (en) 2012-07-05
CN103391722A (zh) 2013-11-13
MX2013007597A (es) 2013-11-22
CA2823521A1 (en) 2012-07-05
BR112013017768B1 (pt) 2020-10-06
US10390547B2 (en) 2019-08-27
DK2658387T3 (en) 2018-11-26
DK2658387T4 (da) 2025-01-06
CA2823521C (en) 2019-04-02
EP2658387A4 (en) 2014-11-12

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