RU2018123521A - Аморфные пористые частицы для уменьшения количества сахара в пищевых продуктах - Google Patents
Аморфные пористые частицы для уменьшения количества сахара в пищевых продуктах Download PDFInfo
- Publication number
- RU2018123521A RU2018123521A RU2018123521A RU2018123521A RU2018123521A RU 2018123521 A RU2018123521 A RU 2018123521A RU 2018123521 A RU2018123521 A RU 2018123521A RU 2018123521 A RU2018123521 A RU 2018123521A RU 2018123521 A RU2018123521 A RU 2018123521A
- Authority
- RU
- Russia
- Prior art keywords
- porous particles
- amorphous porous
- mixture
- sugar
- paragraphs
- Prior art date
Links
- 239000002245 particle Substances 0.000 title claims 18
- 235000013305 food Nutrition 0.000 title claims 6
- 239000000203 mixture Substances 0.000 claims 9
- 238000000034 method Methods 0.000 claims 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 claims 3
- 229930006000 Sucrose Natural products 0.000 claims 3
- 235000009508 confectionery Nutrition 0.000 claims 3
- 238000001035 drying Methods 0.000 claims 3
- 239000000945 filler Substances 0.000 claims 3
- 239000007789 gas Substances 0.000 claims 3
- 239000005720 sucrose Substances 0.000 claims 3
- 239000004094 surface-active agent Substances 0.000 claims 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims 2
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims 2
- 244000299461 Theobroma cacao Species 0.000 claims 2
- 230000015572 biosynthetic process Effects 0.000 claims 2
- 239000000787 lecithin Substances 0.000 claims 2
- 229940067606 lecithin Drugs 0.000 claims 2
- 235000010445 lecithin Nutrition 0.000 claims 2
- 229910052757 nitrogen Inorganic materials 0.000 claims 2
- 238000007670 refining Methods 0.000 claims 2
- 235000020183 skimmed milk Nutrition 0.000 claims 2
- 238000001694 spray drying Methods 0.000 claims 2
- 238000005507 spraying Methods 0.000 claims 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims 1
- 229910052786 argon Inorganic materials 0.000 claims 1
- 235000021152 breakfast Nutrition 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 235000019219 chocolate Nutrition 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- 230000009477 glass transition Effects 0.000 claims 1
- 235000015243 ice cream Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000001272 nitrous oxide Substances 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 claims 1
- 235000008476 powdered milk Nutrition 0.000 claims 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B99/00—Subject matter not provided for in other groups of this subclass
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy 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
- A23G3/36—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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Claims (25)
1. Аморфные пористые частицы, содержащие сахар, наполнитель и поверхностно-активное вещество, причем указанные аморфные пористые частицы имеют закрытую пористость 20–60%.
2. Аморфные пористые частицы по п. 1, которые имеют температуру стеклования по меньшей мере 40°C или выше.
3. Аморфные пористые частицы по п. 1 или 2, причем размер D90 указанных аморфных пористых частиц составляет менее 60 мкм, например 30–60 мкм.
4. Аморфные пористые частицы по любому из пп. 1–3, которые были подвергнуты рафинированию.
5. Аморфные пористые частицы по любому из пп. 1–4, содержащие сахарозу и обезжиренное молоко, причем сахароза присутствует в количестве по меньшей мере 30% и отношение сахарозы к обезжиренному молоку составляет от 0,5 к 1 до 2,5 к 1 в расчете на массу сухого вещества.
6. Пищевой продукт, содержащий аморфные пористые частицы по любому из пп. 1–5.
7. Пищевой продукт по п. 6, который представляет собой кондитерское изделие, кулинарное изделие, молочный продукт, питательную смесь, готовый завтрак или мороженое.
8. Пищевой продукт по п. 6 или 7, который представляет собой кондитерское изделие на жировой основе, например шоколад.
9. Способ получения аморфных пористых частиц по любому из пп. 1–5, включающий стадии
воздействия на смесь, содержащую сахар, наполнитель и поверхностно-активное вещество, высоким давлением, предпочтительно 50–300 бар, более предпочтительно 100–200 бар;
добавления газа к смеси;
распыления и сушки смеси с формированием аморфных пористых частиц; и
уменьшения размера аморфных пористых частиц.
10. Способ получения кондитерского изделия на жировой основе, содержащего аморфные пористые частицы по любому из пп. 1–5, который включает стадии
воздействия на смесь, содержащую сахар, наполнитель и поверхностно-активное вещество, высоким давлением, предпочтительно 50–300 бар, более предпочтительно 100–200 бар;
добавления газа к смеси;
распыления и сушки смеси с формированием аморфных пористых частиц;
перемешивания аморфных пористых частиц с жиром и необязательно ингредиентами, выбранными из группы, состоящей из сухого молока, тертого какао, кристаллического сахара, лецитина и их комбинаций;
рафинирования полученной смеси для уменьшения размера аморфных пористых частиц; и
перемешивания рафинированной смеси с дополнительным жиром и необязательно лецитином и разжижения.
11. Способ по п. 9 или 10, в котором газ выбран из группы, состоящей из азота, углекислого газа, аргона и закиси азота; предпочтительно азота.
12. Способ по любому из пп. 9–11, в котором сушка представляет собой распылительную сушку.
13. Способ по п. 12, в котором аморфные пористые частицы агломерируют в процессе распылительной сушки или после нее.
14. Применение аморфных пористых частиц сахара по любому из пп. 1–5 в качестве заменителя сахара в пищевом продукте.
15. Применение по п. 14 для уменьшения содержания сахара в пищевом продукте.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15197120 | 2015-11-30 | ||
EP15197120.7 | 2015-11-30 | ||
PCT/EP2016/079264 WO2017093309A1 (en) | 2015-11-30 | 2016-11-30 | Amorphous porous particles for reducing sugar in food |
Publications (3)
Publication Number | Publication Date |
---|---|
RU2018123521A true RU2018123521A (ru) | 2020-01-09 |
RU2018123521A3 RU2018123521A3 (ru) | 2020-04-24 |
RU2733296C2 RU2733296C2 (ru) | 2020-10-01 |
Family
ID=54782485
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2018123587A RU2739367C2 (ru) | 2015-11-30 | 2016-11-30 | Объемный сахарозаменитель |
RU2018123521A RU2733296C2 (ru) | 2015-11-30 | 2016-11-30 | Аморфные пористые частицы для уменьшения количества сахара в пищевых продуктах |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2018123587A RU2739367C2 (ru) | 2015-11-30 | 2016-11-30 | Объемный сахарозаменитель |
Country Status (13)
Country | Link |
---|---|
US (3) | US11357240B2 (ru) |
EP (2) | EP3383193A1 (ru) |
JP (2) | JP6942128B2 (ru) |
CN (2) | CN108347961B (ru) |
AU (2) | AU2016361838B2 (ru) |
BR (2) | BR112018009332A2 (ru) |
CA (2) | CA3003630C (ru) |
CL (2) | CL2018001314A1 (ru) |
EC (2) | ECSP18037025A (ru) |
MX (2) | MX2018006451A (ru) |
MY (2) | MY190733A (ru) |
RU (2) | RU2739367C2 (ru) |
WO (2) | WO2017093309A1 (ru) |
Families Citing this family (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA3003630C (en) | 2015-11-30 | 2023-09-26 | Nestec S.A. | Amorphous porous particles for reducing sugar in food |
CN109563553A (zh) | 2016-07-27 | 2019-04-02 | 营养科学设计有限公司 | 糖生产过程 |
CN109641974B (zh) * | 2017-01-20 | 2021-11-02 | 营养株式会社 | 高分散性糊精及其制造方法 |
WO2019151951A1 (en) * | 2018-01-31 | 2019-08-08 | Nutrition Science Design Pte. Ltd | Amorphous sugar composition |
US20210076701A1 (en) * | 2018-01-31 | 2021-03-18 | The Hershey Company | Coated particle for a comestible product |
EP3790637B1 (en) * | 2018-05-10 | 2023-01-04 | Biomass Technologies Pty Ltd | Method for manufacture of dry powders |
WO2019239366A1 (en) | 2018-06-15 | 2019-12-19 | Kraft Foods Schweiz Holding Gmbh | Chocolate composition |
JP7190514B2 (ja) * | 2018-06-28 | 2022-12-15 | サムヤン コーポレイション | 甘味料粉末組成物およびその製造方法 |
EP3823455A1 (de) | 2018-07-16 | 2021-05-26 | Symrise AG | Zusammensetzung zur substitution von zucker in backwaren |
US20220142198A1 (en) * | 2019-03-08 | 2022-05-12 | Conopco, Inc., D/B/A Unilever | Novel coated bulking agent particles |
CN110074246A (zh) * | 2019-05-30 | 2019-08-02 | 郑晓博 | 一种新型的蜂窝状食用调味糖及其制备方法 |
US20220211070A1 (en) | 2019-07-26 | 2022-07-07 | Societe Des Produits Nestle S.A. | Confectionery |
AU2020326629A1 (en) * | 2019-08-02 | 2022-02-24 | Mars, Incorporated | Novel preparation of fat-based confections |
EP3818834A1 (en) | 2019-11-08 | 2021-05-12 | Société des Produits Nestlé S.A. | Fat based confectionery |
US20230309594A1 (en) | 2020-03-09 | 2023-10-05 | Cargill, Incorporated | Sweetener composition |
US20230061329A1 (en) | 2020-03-09 | 2023-03-02 | Cargill, Incorporated | Sweetener composition |
WO2021180696A1 (en) * | 2020-03-10 | 2021-09-16 | Unilever Ip Holdings B.V. | Novel coated bulking agent particles |
BR112022018951A2 (pt) * | 2020-04-30 | 2022-11-08 | Firmenich & Cie | Partícula flavorizante, seu processo de fabricação e uso para estabilizar flavorizante |
AU2021303529A1 (en) | 2020-07-10 | 2023-02-02 | Societe Des Produits Nestle S.A. | Composition, process and use |
DE102020210071A1 (de) | 2020-08-07 | 2022-02-10 | Südzucker AG | Verbesserte Rübenzucker-Saccharosepräparation |
WO2022061074A1 (en) * | 2020-09-17 | 2022-03-24 | Cargill, Incorporated | Novel coated bulking agent particles |
WO2022058415A1 (en) * | 2020-09-17 | 2022-03-24 | Unilever Ip Holdings B.V. | Novel coated bulking agent particles |
EP4213637A1 (en) * | 2020-09-17 | 2023-07-26 | Cargill, Incorporated | Novel coated bulking agent particles |
WO2022058406A1 (en) * | 2020-09-17 | 2022-03-24 | Unilever Ip Holdings B.V. | Process for the preparation of coated bulking agent particles |
EP4173490A1 (en) | 2021-10-27 | 2023-05-03 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | A functional food ingredient and production method thereof |
Family Cites Families (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH399891A (fr) | 1961-11-29 | 1965-09-30 | Nestle Sa | Procédé de fabrication d'un chocolat thermoconsistant |
CH489211A (fr) | 1968-07-09 | 1970-04-30 | Nestle Sa | Procédé de fabrication d'un chocolat thermorésistant |
GB1430452A (en) | 1973-01-17 | 1976-03-31 | Rank Hovis Mcdougall Ltd | Sweetening material and method for manufacutring the same |
JP2855532B2 (ja) | 1990-02-19 | 1999-02-10 | 三井製糖株式会社 | アモルファスパラチノースの製造法および該アモルファスパラチノースによる菓子の製造法 |
WO1992002149A1 (en) | 1990-08-03 | 1992-02-20 | Warner-Lambert Company | Reduced-calorie, low-moisture absorbing bulking agent compositions and methods for preparing same |
US5464649A (en) * | 1992-10-30 | 1995-11-07 | Hershey Foods Corporation | Reduced fat confectionery products and process |
ATE318585T1 (de) | 1999-05-17 | 2006-03-15 | D B F | Pflanzenmaterial enthaltendes granulat und verfahren zur herstellung |
EP1074181A1 (en) | 1999-08-03 | 2001-02-07 | Societe Des Produits Nestle S.A. | Foaming creamer ingredient and powders containing it |
GB0102691D0 (en) | 2001-02-02 | 2001-03-21 | Nestle Sa | Water soluable powders and tablets |
FR2852607B1 (fr) | 2003-03-20 | 2006-07-14 | Procede de fabrication de microspheres de sucre de petite taille, les microspheres susceptibles d'etre obtenues par ce procede et leurs applications | |
US20050118327A1 (en) * | 2003-12-02 | 2005-06-02 | Best Eric T. | Tropicalizing agent, and methods for making and using the same |
ATE445339T1 (de) * | 2004-07-09 | 2009-10-15 | Nestec Sa | Herstellung von gesintertem pulver |
US7736683B2 (en) | 2004-08-17 | 2010-06-15 | Kraft Food Global Brands Llc | Method to increase the foaming capacity of spray-dried powders |
US8617635B2 (en) * | 2005-06-01 | 2013-12-31 | The Hershey Company | Chocolate products containing amorphous solids and methods of producing same |
ES2349828T3 (es) | 2006-10-31 | 2011-01-11 | Wm. Wrigley Jr., Company | Núcleos de liberación de aromas para su uso en goma de mascar. |
EP1974614A1 (en) * | 2007-03-27 | 2008-10-01 | Nestec S.A. | Particulate structuration for improving the dissolution kinetics of food powders |
GB0715226D0 (en) | 2007-08-01 | 2007-09-12 | Cadbury Schweppes Plc | Sweetener compositions |
US8486477B2 (en) | 2008-10-24 | 2013-07-16 | Intercontinental Great Brands Llc | Gas-effusing compositions and methods of making and using same |
BRPI1014090A2 (pt) | 2009-04-01 | 2015-10-27 | Nestec Sa | produto de bebida instantânea |
CN103108558A (zh) * | 2010-07-29 | 2013-05-15 | 悉尼大学 | 蔬菜和果汁粉末 |
NL2005496C2 (en) * | 2010-10-11 | 2012-04-12 | Friesland Brands Bv | Sweet particulate fat-containing powder, its preparation and its use. |
EP3335569A1 (de) | 2013-10-01 | 2018-06-20 | Bühler AG | Sphärisches partikel, sowie lebensmittelsuspensionen und verzehrmassen mit sphärischen partikeln, die eine amorphe biopolymermatrix enthalten. |
CA3003630C (en) | 2015-11-30 | 2023-09-26 | Nestec S.A. | Amorphous porous particles for reducing sugar in food |
-
2016
- 2016-11-30 CA CA3003630A patent/CA3003630C/en active Active
- 2016-11-30 RU RU2018123587A patent/RU2739367C2/ru active
- 2016-11-30 AU AU2016361838A patent/AU2016361838B2/en active Active
- 2016-11-30 EP EP16805079.7A patent/EP3383193A1/en active Pending
- 2016-11-30 CA CA3003624A patent/CA3003624C/en active Active
- 2016-11-30 MY MYPI2018701415A patent/MY190733A/en unknown
- 2016-11-30 MX MX2018006451A patent/MX2018006451A/es unknown
- 2016-11-30 MY MYPI2018701414A patent/MY189132A/en unknown
- 2016-11-30 BR BR112018009332-7A patent/BR112018009332A2/pt not_active Application Discontinuation
- 2016-11-30 JP JP2018526703A patent/JP6942128B2/ja active Active
- 2016-11-30 MX MX2018006380A patent/MX2018006380A/es unknown
- 2016-11-30 WO PCT/EP2016/079264 patent/WO2017093309A1/en active Application Filing
- 2016-11-30 CN CN201680065733.0A patent/CN108347961B/zh active Active
- 2016-11-30 JP JP2018526702A patent/JP6983157B2/ja active Active
- 2016-11-30 WO PCT/EP2016/079255 patent/WO2017093302A1/en active Application Filing
- 2016-11-30 BR BR112018009246-0A patent/BR112018009246B1/pt active IP Right Grant
- 2016-11-30 US US15/779,203 patent/US11357240B2/en active Active
- 2016-11-30 RU RU2018123521A patent/RU2733296C2/ru active
- 2016-11-30 EP EP16805082.1A patent/EP3383194A1/en active Pending
- 2016-11-30 CN CN201680065779.2A patent/CN108347962B/zh active Active
- 2016-11-30 US US15/779,226 patent/US11213043B2/en active Active
- 2016-11-30 AU AU2016363720A patent/AU2016363720B2/en active Active
-
2018
- 2018-05-16 CL CL2018001314A patent/CL2018001314A1/es unknown
- 2018-05-22 CL CL2018001375A patent/CL2018001375A1/es unknown
- 2018-05-24 EC ECIEPI201837025A patent/ECSP18037025A/es unknown
- 2018-05-24 EC ECIEPI201837686A patent/ECSP18037686A/es unknown
-
2022
- 2022-05-13 US US17/743,834 patent/US11730175B2/en active Active
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2018123521A (ru) | Аморфные пористые частицы для уменьшения количества сахара в пищевых продуктах | |
JP2019500029A5 (ru) | ||
KR20160108312A (ko) | 건과류로 제조된 가당 식료품 | |
JP5603088B2 (ja) | 起泡済み冷凍食材の製造方法 | |
CN104472638A (zh) | 一种绿茶凤梨酥及其加工工艺 | |
JP6762232B2 (ja) | 油性菓子生地および油性菓子の製造方法 | |
RU2643721C2 (ru) | Шоколад с малиной (варианты) | |
EP3570681B1 (en) | Frozen confection product comprising a frozen confection sauce composition | |
KR101332345B1 (ko) | 가나슈 제조용 프리믹스 조성물, 및 이를 이용하여 제조된 가나슈 및 그 제조방법 | |
RU2505991C1 (ru) | Способ выработки замороженного десерта | |
WO2018133947A1 (en) | Procedure for industrial production of a food chickpea flour based and product obtained | |
CN104256039A (zh) | 一种辣味冰淇淋的制作方法 | |
KR20140096697A (ko) | 쉐이크 아이스크림 및 이의 제조방법 | |
RU2543804C1 (ru) | Способ производства молочно-кофейного мороженого | |
RU2502318C1 (ru) | Способ получения замороженного десерта | |
CN104719603A (zh) | 一种自制冰激凌及其制备方法 | |
RU2527378C1 (ru) | Способ производства десерта | |
RU2525692C1 (ru) | Способ производства десерта | |
RU2527377C1 (ru) | Способ производства десерта | |
RU2525130C1 (ru) | Способ производства десерта | |
RU2527147C1 (ru) | Способ производства десерта | |
RU2525699C1 (ru) | Способ производства десерта | |
RU2544078C1 (ru) | Способ производства молочно-кофейного мороженого | |
RU2502316C1 (ru) | Способ производства замороженного десерта | |
RU2525683C1 (ru) | Способ производства десерта |