MXPA97004558A - Hard coatings without sugar and a method to obtain - Google Patents
Hard coatings without sugar and a method to obtainInfo
- Publication number
- MXPA97004558A MXPA97004558A MXPA/A/1997/004558A MX9704558A MXPA97004558A MX PA97004558 A MXPA97004558 A MX PA97004558A MX 9704558 A MX9704558 A MX 9704558A MX PA97004558 A MXPA97004558 A MX PA97004558A
- Authority
- MX
- Mexico
- Prior art keywords
- coating
- polyol
- centers
- sorbitol
- edible
- Prior art date
Links
- 235000000346 sugar Nutrition 0.000 title claims description 7
- 239000000600 sorbitol Substances 0.000 claims abstract description 43
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 43
- 238000000576 coating method Methods 0.000 claims abstract description 37
- 239000011248 coating agent Substances 0.000 claims abstract description 35
- 229920005862 polyol Polymers 0.000 claims abstract description 28
- 150000003077 polyols Chemical class 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 14
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 25
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 25
- HEBKCHPVOIAQTA-SCDXWVJYSA-N Xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 11
- 229960002675 Xylitol Drugs 0.000 claims description 11
- 239000000811 xylitol Substances 0.000 claims description 11
- 235000010447 xylitol Nutrition 0.000 claims description 11
- UNXHWFMMPAWVPI-QWWZWVQMSA-N D-Threitol Natural products OC[C@@H](O)[C@H](O)CO UNXHWFMMPAWVPI-QWWZWVQMSA-N 0.000 claims description 10
- 239000004386 Erythritol Substances 0.000 claims description 10
- UNXHWFMMPAWVPI-ZXZARUISSA-N Erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 10
- 229940009714 Erythritol Drugs 0.000 claims description 10
- 235000019414 erythritol Nutrition 0.000 claims description 10
- 235000015218 chewing gum Nutrition 0.000 claims description 6
- SERLAGPUMNYUCK-DCUALPFSSA-N Isomalt Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 5
- 229940112822 Chewing Gum Drugs 0.000 claims description 4
- 239000000905 isomalt Substances 0.000 claims description 4
- 235000010439 isomalt Nutrition 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 240000000280 Theobroma cacao Species 0.000 claims 1
- 239000000825 pharmaceutical preparation Substances 0.000 claims 1
- 239000005426 pharmaceutical component Substances 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 13
- 239000006188 syrup Substances 0.000 description 10
- 235000020357 syrup Nutrition 0.000 description 10
- VQHSOMBJVWLPSR-WUJBLJFYSA-N Maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 8
- 239000000845 maltitol Substances 0.000 description 7
- 235000010449 maltitol Nutrition 0.000 description 7
- 229940035436 maltitol Drugs 0.000 description 7
- 239000000843 powder Substances 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 4
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- FBPFZTCFMRRESA-KAZBKCHUSA-N D-Mannitol Natural products OC[C@@H](O)[C@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KAZBKCHUSA-N 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 3
- 241000978776 Senegalia senegal Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000000205 acacia gum Substances 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000594 mannitol Substances 0.000 description 3
- 235000010355 mannitol Nutrition 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 230000000248 cariostatic Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000005712 crystallization Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004301 light adaptation Effects 0.000 description 2
- 230000001953 sensory Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-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 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- -1 Iso alt Chemical class 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 206010042618 Surgical procedure repeated Diseases 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N TiO Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- RZVAJINKPMORJF-UHFFFAOYSA-N p-acetaminophenol Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 229910001929 titanium oxide Inorganic materials 0.000 description 1
Abstract
The present invention relates to: an improved method for applying hard, sugarless coatings to centers consisting of edible, chewable or pharmaceutical components. The present invention describes a process for coating centers in which the sorbitol syrup is applied to a mass of centers in rotation and then at least one of the selected polyols is added in crystalline form. The coated centers are dried and the process is repeated until a coating of the desired thickness and composition is obtained. The crispness of the coatings according to the process of this invention is comparable at least to that obtained with the sacro
Description
HARD COATINGS WITHOUT OZUCOR AND A PORO METHOD TO OBTAIN THEM
TECHNICAL FIELD
The present invention describes an improved method for applying hard, sugarless coatings to centers consisting of edible, chewable or pharmaceutical components. The method makes use of crystal police. The present invention relates to sugar-free hard coatings obtained by the application of a combination of sorbitol syrup and at least one other crystalline polyol. The invention also relates to products coated with said compositions. Coatings based on the compositions of the present invention show an increased crispness and / or crunchiness. The method for applying the coating is also improved insofar as the brittle structure is obtained faster.
COMPONENTS OF THE INVENTION
Coatings of edible, chewable or pharmaceutical compositions until recently were made with sugars such as syrups of sucrose, dextrose, fructose or glucose. Following intensive campaigns to reduce the incidence of caries, these coatings now increasingly use sugar-free compositions, ie, compositions containing sorbitol, xylitol, mannitol or hydrolysates of hydrogenated starch. The method for applying the coatings to the centers generally consists of rotating the center in a rotating installation at a desired speed and temperature, applying the coating in a liquid form, allowing a film to form and the material to dry. Variations of this procedure have been developed and generally the procedure is repeated until the coatings have the desired thickness. The polyols sorbitol and xylitol are usually used in sugar-free coating applications. The international patent application UO 81/01100 describes a hard coating process. In this process the conditions are chosen in such a way that the sorbitol syrup can be used as a coating fluid. EP 0 273 856 describes a process for producing an edible sorbitol coating. The method comprises applying to an edible substantially anhydrous center at least two coating solutions comprising sorbitol to cover the edible center. The first coating solution comprises (a) about 77 to 81% by weight of sorbitol solution containing from about 55 to about 75% by weight of sorbitol, and (b) about 9.5 to about 12.5% by weight of sorbitol. crystalline sorbitol powder together with a film-forming agent and a crystallization retardant. The second coating solution comprises (a) from about 82 to 92% by weight of sorbitol solution comprising about 65 to 75% by weight of sorbitol, and (b) from about 1.0 to about 1.5% of powder of crystalline sorbitol together with a film forming agent and a crystallization retardant.The solutions have a different sorbitol content and the product is dried between the application of the two layers.The product is reported to be smooth, hard and crunchy. coating with sorbitol as described for example in UO 81/01100 and EP 0 273 856 is widely used due to the ease of this polyol In addition, sorbitol is relatively inexpensive.The main defect in the use of this polyol is that the The resulting coatings do not appear to be as crisp and brittle as conventional sucrose-based coatings, therefore alternatives to the use of sorbitol are still awaited. lithol is described for example in the patents of E.U.fl. 4,105,801; 4,127,677; and 4,146,653. Xylitol is used for cooling effect and its cariostatic properties are well known. The patent of E.U.fl. No. 4,238,510 discloses edible sugarless coatings in which the coating consists essentially of sorbitol alone or in combination with mannitol, and / or hydrolyzed hydrogenated starch. Such coatings are not comparable in hardness with the coatings obtained with the sugars normally used. Other patents describe a hard coating using other polyols such as Iso alt, maltitol and erythritol (UO 95/07625 and 3P 6292511). Also the idea of a sequential coating first with several layers of a polyol and then several layers of another polyol has been proposed (US 5376389). The main advantage of this procedure would be the low cost of the raw material and the reduced hygroscopicity (UO 95/07622).
BRIEF DESCRIPTION OF THE INVENTION
The present invention discloses that a combination of sorbitol syrup and a selected polyol gives rise to a brittle and crunchy coating when applied to edible, chewable or pharmaceutical centers. The present invention describes hard coating without edible sugar which is obtained by treating a central portion with a sorbitol syrup and at least one other polyol in crystalline form. Preferably, the polyol is selected from the group consisting of Isornalt, xylitol, maltitol and erythritol. The present invention describes a process for coating centers in which the sorbitol syrup is applied to a mass of centers in rotation and then at least one of the selected polyols is added in a crystalline or powder form. The coated centers are dried and the procedure repeated until the desired coating thickness and composition are obtained. The sugar-free coatings of the present invention are applied to edible, chewable and pharmaceutical centers. Preferably, the sugarless coatings of the present invention are used to coat chewing gums, candied products (such as candy), chocolate and nuts. The present invention describes products that have been coated with the composition containing sorbitol syrup and at least one other crystalline polyol.
DETAILED DESCRIPTION OF THE INVENTION
The present invention describes a process for coating centers in which the sorbitol syrup is applied to a mass of centers in rotation and then at least one of the selected polyols is added in crystalline form. The coated centers are dried and the procedure is repeated until the desired thickness and coating composition are obtained. The process of the present invention is carried out in the following manner.
A sorbitol syrup with a dry substance of approximately 60% by weight to approximately 95% by weight and a sorbitol content of more than 60% by weight is used as the coating solution. The syrup is applied to the centers in rotation at a temperature of 20-60"> C. The centers are on a rotating tray (speed 10-30 rpm) small portions of the syrup are added and the syrup forms a thin film on the surface of the centers. The solution may also contain gelatin, gum arabic or cellulose and other ingredients known as binding agents. After the centers are moistened by the syrup, a small fraction of the max is brought to the surface. about 4% by weight of the centers) of crystalline xylitol, Isomalt, maltitol or erythritol (granulometry <200 microns). The coated centers are dried. To reduce the drying time based on air with a temperature of 15-45 ° C and a humidity content of maximum 50% is applied in relation to humidity. When the centers are dried the process is repeated until the desired thickness and coating composition is reached. By repeating the described procedure, coatings of 1 to about 100 layers are easily obtained, preferably the number of layers will depend on the desired applications and can be determined experimentally. The different polyols can also be applied as a mixture of crystals or in separate layers. Optionally, the final item (s) or cap (s) may contain components to give the product a lustrous appearance. Obviously, small adaptations of the process with respect to temperature, drying time, sorbitol concentration and amount of crystalline polyol may be required without departing from the present invention. These adaptations depend on the quality, type and composition of the ingredients used. In addition, the type of equipment such as drying tray, rotating drum can also influence the exact conditions. Colors such as titanium oxide or others are applied to sorbitol syrup. Liquid flavors are used by adding syrup, the powdered flavors are used in a mixture with the crystalline polyol. In addition to the polyol hydrocolloids, hydrocolloids are generally added to an amount of about 3%, including gum arabic, gelatin and cellulose. The final coating contains the crystalline polyols in an amount less than 20% by weight, for xylitol a preferred amount would be 15% since in this concentration the cariostatic effect is present, for Iso alt and erythritol the amounts can be even less than 10% In general, police with a lower solubility have a greater effect. When applying the method of the present invention to hard chewing gum coatings, any center (core) of conventional chewing gum can be used. Preferably, the center has no sugar and contains sorbitol, mannitol, xylitol, lactitol, maltitol and / or hydrogenated starch hydrolyzate. The rubber center constitutes from about 35 to about 65% of the chewing gum product. The present invention is illustrated by means of the following examples.
EXAMPLE
A) Coating Lae following conditions were used to prepare the chewing gums. The coating solution was a sorbitol syrup with a dry substance of 70% and a sorbitol content of 97%. The syrup was applied to the centers at room temperature (20-25 «» C). The centers were in a rotating tray (speed 20 rpm, diameter 0.5m, speed in the outer circle lm / s). The tray contained 2 Kg of centers and the weight of each of the unlined gums was 121g. For the first ten layers, 10 l of sorbitol syrup was added. From layer twenty the amount increased to 25 ml and from layer 37 it increased even more to 35 ml. Every five layers one minute after the addition a 0.57% sorbitol solution (based on the weight of the centers) was added C Eri ex (fine fraction, <100 micrometers). The coating process was stopped after 40 layers. This resulted in a coating of 4.2% (by weight). The solution may also contain gelatin, gum arabic or cellulose as binding agents. Maltitol, xylitol and Isomalt are brought to the surface of the centers under similar conditions. To reduce the drying time based on air with a temperature of 15-45"C and a moisture content of <50% relative humidity can be applied.When the centers are dry the procedure is repeated until the temperature is reached. desired coating thickness Colors such as titanium dioxide (in the present case 0.5%) and others are applied by syrup addition Liquid flavors are used by syrup addition, and powdered flavors are used mixed with polyol Crystalline This procedure was used to prepare coatings based on sorbitol syrup with crystalline maltitol, Isomalt and erythritol.Sugar sorbitol and pure sucrose are used as preforms.
B) Determination of Crunchiness The crunchiness of a layer coating is normally only determined by means of sensory examination. The following system was evaluated to apply a more quantitative method. The hardness of the coating by layers was measured with a Stable Micro Systems Texture XT: RA analyzer, dimension V3.7A. The measuring system was equipped with a needle with a diameter of Imm and the force required for this needle to penetrate the coating layer was measured. It was found that the samples were as crispy as desired with a maximum penetration force at a penetration distance shorter than 1 mm. To quantify this discovery the maximum force was divided by the penetration depth at a maximum force in mrn. This amount is defined as the "crispy factor" the higher the quantity, the crisper the coating layer is. This is verified by sensory examination. The dimension of this
"Crunchy factor" is g / mm. Immediately after the reverence, the following "crunchy factors" were found. Sucrose 1675 g / rnrn Pure sorbitol syrup 1030 g / rnm Sorbitol syrup + maltitol powder 854 g / mm Sorbitol syrup + Isomalt powder 2583 g / mm Eorbitol syrup + erythritol powder 2018 g / mm The advantage of this coating is the increase in crispness and crispness compared to a pure sorbitol coating. The best results are obtained by the use of a crystalline polyol with a lower solubility compared to Isornalt or Erythritol similar to sorbitol.
Claims (8)
1. - A hard coating without edible sugar obtained by treating a center portion with a sorbitol syrup and at least another polyol in crystalline form and in which the polyol is selected from the group consisting of Isoma.lt, xylitol and erythritol.
2. An edible hard coating according to claim 1, further characterized in that the polyol is present in an amount of when more 20% of the total sorbitol and dry weight of the polyol.
3. An edible hard coating according to claim 1, further characterized in that the coating consists of 1 to 100 layers.
4. A process for coating edible, chewable or pharmaceutical centers with a number of layers in which a) the sorbitol syrup is applied to a mass of centers in rotation, b) at least one other polyol selected from the group is added. group consisting of Isomalt, xylitol and erythritol in crystalline form, c) the product is dried, d) steps a) to c) are repeated until the coating has reached the desired thickness and composition.
5. A method according to claim 4, further characterized in that the application of the layers is repeated between 1 and 100 times.
6. A process according to claim 5, further characterized in that the polyol selected from the group consisting of Iso alt, xylitol and erythritol and the selected polyol is not identical in each layer.
7. An edible, chewable or pharmaceutical product coated with the process of claim 4.
8. A chewing gum, candied product (co or candies), chocolates or nuts coated with the process of claim 4.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9612821.0 | 1996-06-19 | ||
| GBGB9612821.0A GB9612821D0 (en) | 1996-06-19 | 1996-06-19 | Sugarfree hard coatings and a method for obtaining them |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MXPA97004558A true MXPA97004558A (en) | 1998-04-01 |
| MX9704558A MX9704558A (en) | 1998-04-30 |
Family
ID=10795547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX9704558A MX9704558A (en) | 1996-06-19 | 1997-06-18 | Sugarfree hard coatings and a method for obtaining them. |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US6017567A (en) |
| EP (1) | EP0813817B1 (en) |
| JP (1) | JP3605261B2 (en) |
| KR (1) | KR100443212B1 (en) |
| AT (1) | ATE223658T1 (en) |
| CA (1) | CA2208155C (en) |
| DE (1) | DE69715315T2 (en) |
| DK (1) | DK0813817T3 (en) |
| ES (1) | ES2179277T3 (en) |
| GB (1) | GB9612821D0 (en) |
| MX (1) | MX9704558A (en) |
Families Citing this family (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9912813D0 (en) * | 1999-06-03 | 1999-08-04 | Cerestar Holding Bv | Sugar free hard coatings prepared from liquid mixtures of erythritol and sorbitol |
| US6365203B2 (en) * | 1999-08-16 | 2002-04-02 | Warner-Lambert Company | Continuous coating of chewing gum materials |
| FI117465B (en) | 2000-02-03 | 2006-10-31 | Danisco Sweeteners Oy | Procedure for hard coating of chewable cores |
| US6638550B2 (en) | 2000-03-21 | 2003-10-28 | Mars, Inc. | Method for coating solid confectionery centers |
| US6572900B1 (en) * | 2000-06-09 | 2003-06-03 | Wm. Wrigley, Jr. Company | Method for making coated chewing gum products including a high-intensity sweetener |
| AU2001282663A1 (en) * | 2000-09-01 | 2002-03-13 | Samjo Co., Ltd. | Composition comprising chromium picolinate, method of preparing the same and usethereof |
| FR2826239B1 (en) | 2001-06-25 | 2005-02-25 | Roquette Freres | IMPROVED HARD DRAGEING PROCESS |
| US7914811B2 (en) | 2001-06-29 | 2011-03-29 | Mcneil-Ppc, Inc. | Brittle-coating, soft core dosage form |
| US6558722B2 (en) | 2001-07-18 | 2003-05-06 | Wm. Wrigley Jr. Company | Use of powdered gum in making a coating for a confection |
| US8244712B2 (en) * | 2003-03-18 | 2012-08-14 | Apple Inc. | Localized viewing of file system names |
| US8048470B2 (en) | 2005-02-01 | 2011-11-01 | Wm. Wrigley, Jr. Company | Coated confectionary product |
| PL1983840T5 (en) * | 2006-02-15 | 2017-09-29 | Wrigley W M Jun Co | Non-crystallizing syrups containing sorbitol and their use in chewing gum |
| US7767248B2 (en) * | 2007-02-02 | 2010-08-03 | Overly Iii Harry J | Soft chew confectionary with high fiber and sugar content and method for making same |
| KR100848182B1 (en) * | 2007-02-06 | 2008-07-23 | 롯데제과주식회사 | Center filled coated gum and preparing method for the same |
| RU2009132748A (en) * | 2007-02-12 | 2011-03-20 | Вм. Ригли Дж. Компани (Us) | CONFECTIONERY AND METHOD FOR ITS MANUFACTURE |
| CA2678303A1 (en) * | 2007-02-12 | 2008-08-21 | Wm. Wrigley Jr. Company | Coated confectionery products |
| US20090011079A1 (en) * | 2007-07-02 | 2009-01-08 | Bestsweet, Inc. | Hard Coated Confectionary Having A Consumable Soft Chewing Core With An Active And Method For Making Same |
| CA2788892C (en) | 2010-03-01 | 2015-06-16 | Wm. Wrigley Jr. Company | Amorphous chewing gum bulk material |
| MX355339B (en) | 2010-12-30 | 2018-04-16 | Wrigley W M Jun Co | Hard candy with reduced sugar. |
| US10736333B2 (en) | 2012-01-09 | 2020-08-11 | Wm. Wrigley Jr. Company | Gelled confection with reduced sugar |
| ITMI20130686A1 (en) * | 2013-04-24 | 2014-10-25 | Perfetti Van Melle Spa | CHEWING GUM |
| KR101575310B1 (en) * | 2014-03-11 | 2015-12-10 | 롯데제과주식회사 | Natural gum composition containing Natural gum base |
| JP6456609B2 (en) * | 2014-06-27 | 2019-01-23 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing candied dried citrus peel |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4238510A (en) * | 1979-02-21 | 1980-12-09 | Life Savers, Inc. | Sugarless coating for chewing gum and confections and method |
| WO1981001100A1 (en) * | 1979-10-17 | 1981-04-30 | Roquette Freres | Process for hard coating with sorbitol and products obtained thereby |
| US4792453A (en) * | 1987-05-04 | 1988-12-20 | Wm. Wrigley Jr. Company | Hard coated sugarless chewing gum |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5462754A (en) * | 1992-03-03 | 1995-10-31 | Wm. Wrigley Jr. Company | Abhesive chewing gum with improved sweetness profile |
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| US5248508A (en) * | 1992-03-23 | 1993-09-28 | Wm. Wrigley Jr. Company | Hard coated gum with improved shelf life |
| US5270061A (en) * | 1992-03-26 | 1993-12-14 | Wm. Wrigley Jr. Company | Dual composition hard coated gum with improved shelf life |
| FR2705207B1 (en) * | 1993-05-17 | 1995-07-28 | Roquette Freres | Hard coating process without sugar and products thus obtained. |
| AU679695B2 (en) * | 1993-09-15 | 1997-07-10 | Wm. Wrigley Jr. Company | Hard coated chewing gum with improved shelf life, with xylitol and polyol coatings |
| US5536511A (en) * | 1994-05-06 | 1996-07-16 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol and xylitol |
| US5603970A (en) * | 1994-05-06 | 1997-02-18 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol |
| US5716652A (en) * | 1996-10-02 | 1998-02-10 | Wm. Wrigley Jr. Company | Coated chewing gum products and methods of manufacturing same |
-
1996
- 1996-06-19 GB GBGB9612821.0A patent/GB9612821D0/en active Pending
-
1997
- 1997-06-13 DE DE69715315T patent/DE69715315T2/en not_active Expired - Lifetime
- 1997-06-13 DK DK97304142T patent/DK0813817T3/en active
- 1997-06-13 US US08/874,631 patent/US6017567A/en not_active Expired - Lifetime
- 1997-06-13 ES ES97304142T patent/ES2179277T3/en not_active Expired - Lifetime
- 1997-06-13 AT AT97304142T patent/ATE223658T1/en not_active IP Right Cessation
- 1997-06-13 EP EP97304142A patent/EP0813817B1/en not_active Expired - Lifetime
- 1997-06-18 CA CA002208155A patent/CA2208155C/en not_active Expired - Fee Related
- 1997-06-18 JP JP16165197A patent/JP3605261B2/en not_active Expired - Fee Related
- 1997-06-18 MX MX9704558A patent/MX9704558A/en unknown
- 1997-06-19 KR KR1019970025924A patent/KR100443212B1/en not_active IP Right Cessation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6017567A (en) | Process for coating edible, chewable, or pharmaceutical cones with a coating | |
| MXPA97004558A (en) | Hard coatings without sugar and a method to obtain | |
| JP3649990B2 (en) | Sugar-free sugar coating products | |
| US4840797A (en) | Confectionery or pharmaceutical product with a sugarless coating obtained by hard coating and method for its preparation | |
| JP3532243B2 (en) | Sugarless hard coating method and product obtained thereby | |
| AU2008203496B2 (en) | Improved Hard Sugar Coating Method | |
| US4250195A (en) | Method for applying soft flexible sugar coating to fresh chewing gum and coated chewing gum product | |
| US7108886B2 (en) | Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol | |
| WO1991009989A1 (en) | A method for applying a hard coating on cores of adible or chewable material and coated material obtained by the method | |
| WO2006040144A1 (en) | Improved pan coating process | |
| GB2362555A (en) | Amorphous sugar coatings | |
| US20050220940A1 (en) | Process for the production of edible coated cores and cores produced by the process | |
| CA1166963A (en) | Sugarless coating for chewing gum and confections and method | |
| JP2002047174A (en) | Sugarless coating formulation and method of manufacturing the same | |
| MXPA00005549A (en) | Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol |