RU2002129502A - Модификация реологических характеристик кондитерских изделий на основе сахара - Google Patents
Модификация реологических характеристик кондитерских изделий на основе сахара Download PDFInfo
- Publication number
- RU2002129502A RU2002129502A RU2002129502/13A RU2002129502A RU2002129502A RU 2002129502 A RU2002129502 A RU 2002129502A RU 2002129502/13 A RU2002129502/13 A RU 2002129502/13A RU 2002129502 A RU2002129502 A RU 2002129502A RU 2002129502 A RU2002129502 A RU 2002129502A
- Authority
- RU
- Russia
- Prior art keywords
- sugar
- confectionery product
- modification
- hydrocolloid
- products based
- Prior art date
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Claims (6)
1. Способ модификации вязкоэластичных свойств и температуры стеклования кондитерского продукта путем добавления гидроколлоида или комбинации гидроколлоидов к указанному кондитерскому продукту.
2. Способ по п.1, в котором кондитерский продукт имеет высокое содержание сахара или высокое содержание сахарозаменителей.
3. Способ по п.1 или 2, в котором кондитерский продукт имеет влагосодержание до 30%.
4. Способ по любому из пп.1-3, в котором количество добавляемого гидроколлоида составляет от 0,1 до 15%.
5. Способ по любому из пп.1-3, в котором в качестве гидроколлоида используются каррагинаны, агароза, пектины, геллановая камедь, крахмалы и мальтодекстрины.
6. Кондитерский продукт на основе сахара, который модифицируется добавлением гидроколлоида.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0008535.7 | 2000-04-06 | ||
| GB0008535A GB0008535D0 (en) | 2000-04-06 | 2000-04-06 | Modification of properties of sugar confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2002129502A true RU2002129502A (ru) | 2004-08-10 |
Family
ID=9889394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2002129502/13A RU2002129502A (ru) | 2000-04-06 | 2001-02-28 | Модификация реологических характеристик кондитерских изделий на основе сахара |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP1272046A1 (ru) |
| JP (1) | JP2003529381A (ru) |
| CN (1) | CN1424877A (ru) |
| AU (1) | AU2001256172A1 (ru) |
| CA (1) | CA2403457A1 (ru) |
| GB (1) | GB0008535D0 (ru) |
| MX (1) | MXPA02009857A (ru) |
| PL (1) | PL366154A1 (ru) |
| RU (1) | RU2002129502A (ru) |
| WO (1) | WO2001076383A1 (ru) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2599169T3 (es) * | 2005-05-23 | 2017-01-31 | Intercontinental Great Brands Llc | Composición de confitería que incluye un componente elastomérico, un componente sacárido cocido y un agente organoléptico |
| EP2177111A4 (en) | 2007-07-02 | 2014-06-04 | San Ei Gen Ffi Inc | PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN |
| US10105320B2 (en) * | 2013-10-03 | 2018-10-23 | Altria Client Services | Soluble fiber lozenge |
| US10820608B1 (en) | 2015-10-26 | 2020-11-03 | The Hershey Company | Hard candy confections with low hygroscopicity |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3371626A (en) * | 1965-09-14 | 1968-03-05 | Sugarless Candy Corp Of Americ | Confection manufacture |
| US4452825A (en) * | 1982-09-01 | 1984-06-05 | Nabisco Brands, Inc. | Sorbitol-containing hard candy |
| US4948615A (en) * | 1988-03-11 | 1990-08-14 | National Starch And Chemical Investment Holding Corporation | Extruded gelled products |
| US4857331A (en) * | 1988-03-31 | 1989-08-15 | Warner-Lambert Company | Sugarless pectin delivery system |
| ES2104294T3 (es) * | 1993-02-16 | 1997-10-01 | Roquette Freres | Procedimiento que permite el control de la propagacion de la cristalizacion del maltitol contenido en un jarabe edulcorante o un dulce, en particular, un azucar cocido o un articulo semi cristalizado. |
| US5523106A (en) * | 1994-02-03 | 1996-06-04 | Nabisco, Inc. | Juice-based expanded snacks and process for preparing them |
| US5549921A (en) * | 1995-04-18 | 1996-08-27 | Jasper, Wyman & Sons | Method for forming small diameter ropes of gelled aqueous product |
| US5709896A (en) * | 1996-06-18 | 1998-01-20 | Fmc Corporation | Reduced-fat food dispersions and method of preparing |
| KR100525693B1 (ko) * | 1996-08-27 | 2005-11-03 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | 네이티브젤란검의 신규 용도 |
| US6455096B1 (en) * | 1998-04-28 | 2002-09-24 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Hard candy with a relatively-high moisture and hardness, and process of the same |
-
2000
- 2000-04-06 GB GB0008535A patent/GB0008535D0/en not_active Ceased
-
2001
- 2001-02-28 EP EP01929375A patent/EP1272046A1/en not_active Withdrawn
- 2001-02-28 CA CA002403457A patent/CA2403457A1/en not_active Abandoned
- 2001-02-28 PL PL01366154A patent/PL366154A1/xx not_active Application Discontinuation
- 2001-02-28 MX MXPA02009857A patent/MXPA02009857A/es unknown
- 2001-02-28 RU RU2002129502/13A patent/RU2002129502A/ru not_active Application Discontinuation
- 2001-02-28 AU AU2001256172A patent/AU2001256172A1/en not_active Abandoned
- 2001-02-28 WO PCT/EP2001/002264 patent/WO2001076383A1/en not_active Application Discontinuation
- 2001-02-28 CN CN 01807455 patent/CN1424877A/zh active Pending
- 2001-02-28 JP JP2001573911A patent/JP2003529381A/ja not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| JP2003529381A (ja) | 2003-10-07 |
| CA2403457A1 (en) | 2001-10-18 |
| AU2001256172A1 (en) | 2001-10-23 |
| WO2001076383A1 (en) | 2001-10-18 |
| EP1272046A1 (en) | 2003-01-08 |
| GB0008535D0 (en) | 2000-05-24 |
| PL366154A1 (en) | 2005-01-24 |
| MXPA02009857A (es) | 2003-03-27 |
| CN1424877A (zh) | 2003-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2006110531A (ru) | Пищевые композиции, усиливающие чувство сытости | |
| NO20092185L (no) | Sott sotsaksprodukt | |
| DK1753307T3 (da) | Partikelformig smagsstofsammensætning | |
| NO20011539L (no) | Hydrokolloid sukkervare | |
| ATE146190T1 (de) | Zuckerrübenpektine und ihre anwendung für esswaren | |
| DK1178738T3 (da) | Farvestofblanding og fremgangsmåde til fremstilling af samme | |
| ATE508646T1 (de) | Proteinpulverzusammensetzung | |
| BRPI0508335A (pt) | doces e goma de mascar contendo agentes refrescantes fisiológicos | |
| FI20065593L (fi) | Menetelmä galakto-oligosakkarideja sisältävien tuotteiden valmistamiseksi ja niiden käyttö | |
| FR2889650B1 (fr) | Fourrage gras ou imitation de chocolat pour produits de cuisson cerealiers | |
| DK2091346T3 (da) | Sødt konfektureprodukt | |
| Marathe et al. | Gelling behaviour of polyose from tamarind kernel polysaccharide | |
| RU2009144316A (ru) | Композиции несладких связующих композиций и способы их получения и применения | |
| DK1245582T3 (da) | Fiberberigede södemidler til bordbrug | |
| RU2002129502A (ru) | Модификация реологических характеристик кондитерских изделий на основе сахара | |
| JP4386937B2 (ja) | 食品のゲル形成性を改善する方法 | |
| KR20150034260A (ko) | 고체 아가베 시럽 조성물 | |
| Wu et al. | Pasting, thermal and rheological properties of rice starch in aqueous solutions with different catechins | |
| ATE390853T1 (de) | Vegetabiler fettersatz in fleischprodukten | |
| RU2005120746A (ru) | Применение карбоксиметилцеллюлозы (кмц) в продуктах на фруктовой основе | |
| RU2014128292A (ru) | Состав желатинизированной конфеты (варианты) и способ ее изготовления | |
| WO2008042499A3 (en) | Process for making jelly containing pectin | |
| Maringka et al. | Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers | |
| PT1124440E (pt) | Composicoes de generos alimenticios | |
| WO2007044608A3 (en) | Fiber satiety compositions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FA93 | Acknowledgement of application withdrawn (no request for examination) |
Effective date: 20050128 |