WO2003092400A1 - Sugar-free hard coatings prepared from liquid maltitol comprising dp4+ fraction - Google Patents

Sugar-free hard coatings prepared from liquid maltitol comprising dp4+ fraction Download PDF

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Publication number
WO2003092400A1
WO2003092400A1 PCT/EP2003/004354 EP0304354W WO03092400A1 WO 2003092400 A1 WO2003092400 A1 WO 2003092400A1 EP 0304354 W EP0304354 W EP 0304354W WO 03092400 A1 WO03092400 A1 WO 03092400A1
Authority
WO
WIPO (PCT)
Prior art keywords
maltitol
weight
syrup
hard
coating
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2003/004354
Other languages
English (en)
French (fr)
Inventor
Michel Henri Andre Gonze
Pascale Adolphine Emilienne De Meuter
Robert Henri-Marcel Stouffs
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cerestar Holding BV
Original Assignee
Cerestar Holding BV
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
Priority to US10/509,835 priority Critical patent/US7781009B2/en
Priority to CA2482989A priority patent/CA2482989C/en
Priority to JP2004500596A priority patent/JP4602758B2/ja
Priority to DE60303804T priority patent/DE60303804T2/de
Priority to SI200330196T priority patent/SI1408768T1/sl
Priority to AU2003232208A priority patent/AU2003232208B2/en
Application filed by Cerestar Holding BV filed Critical Cerestar Holding BV
Priority to MXPA04010362A priority patent/MXPA04010362A/es
Priority to EP03747420A priority patent/EP1408768B1/en
Publication of WO2003092400A1 publication Critical patent/WO2003092400A1/en
Priority to ZA2004/06464A priority patent/ZA200406464B/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • 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
    • A23G1/305—Products for covering, coating, finishing or decorating
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/38—Sucrose-free 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
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
    • 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
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
    • A23G4/046—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum with a centre made of chewing gum
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/28—Dragees; Coated pills or tablets, e.g. with film or compression coating
    • A61K9/2806—Coating materials
    • A61K9/282—Organic compounds, e.g. fats
    • A61K9/2826—Sugars or sugar alcohols, e.g. sucrose; Derivatives 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
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • 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

Definitions

  • the present invention relates to a sugar-free hard coating prepared from a liquid coating syrup of maltitol comprising DP 4+ fraction and from 95 and 97% maltitol by weight of the dry matter content.
  • the present invention relates to sugar-free hard-coated comestibles having regular surfaces and non-sticky hard coating.
  • the appearance of the coating is sometimes affected by the crystallisation difficulties. To obtain good hard coatings, even crystallisation must occur during application and drying.
  • EP 0 201 412 describes a confectionery or pharmaceutical product provided with a hard sugarless coating obtained by hard coating using a maltitol syrup having a dry matter content from 50 to 70% by weight, the said coating being essentially crystalline and comprising at least 90% by weight of maltitol.
  • the present invention relates to sugar-free hard-coated comestibles consisting of a hard coating and an edible, chewable and/or pharmaceutical core and said hard coating is obtainable by using a coating syrup comprising at least 95% maltitol and characterised in that dry matter content of syrup is from 68-72%, and dry matter content of syrup is comprising from 0.7-1.5% by weight of DP 4+ .
  • the present invention relates to sugar-free hard-coated comestibles wherein the hard coating is obtainable from a maltitol syrup which is consisting of: a) From 95-97% by weight of maltitol, b) Maximum 1.5% by weight of DPi , c) From 0 - 1.5% by weight of DP , and d) From 0.7-1.5% by weight of DP 4+ .
  • a maltitol syrup which is consisting of: a) From 95-97% by weight of maltitol, b) Maximum 1.5% by weight of DPi , c) From 0 - 1.5% by weight of DP , and d) From 0.7-1.5% by weight of DP 4+ .
  • the current invention further relates to sugar-free hard-coated comestibles wherein the core is selected from the group consisting of pharmaceutical tablets, chewing gum, confectionery product, chocolate and nut.
  • the current invention describes a sugar-free hard-coated comestible wherein the core is chewing gum and the hard coating is non-sticky and the surface of the hard coating is regularly formed and remains intact during processing.
  • the current invention relates to a process for preparing sugar-free hard-coated comestibles and said process is comprising the following steps: a) Applying a coating syrup, which is containing a maltitol syrup, onto the cores of the comestibles in a moving bed of a coating apparatus, b) Applying maltitol in powder form for obtaining coated cores, c) Drying the coated cores by using drying air in the temperature range of from 15 to 45°C and a moisture content of at most 50% relative humidity and said process is characterised in that maltitol syrups of step a) has a dry matter content from 68-72%) and said maltitol syrup is comprising 0.7-1.5% by weight of DP 4+ .
  • the current invention relates to a process wherein in step a) dry matter content of maltitol syrup is consisting of : i) From 95-97% by weight of maltitol, ii) Maximum 1.5% by weight of DPI , iii) From 0 - 1.5% by weight of DP3, iv) From 0.7-1.5% by weight of DP 4+ .
  • the current invention relates to the use of maltitol syrup comprising from 0.7-1.5%) DP + on dry matter for improving hard coating of hard-coated comestibles.
  • the current invention relates to said use wherein the syrup has a dry matter content of from 68-72%.
  • Figure 1 is a photograph, with magnification of 6x10.
  • the present invention relates to sugar-free hard-coated comestibles consisting of a hard coating and an edible, chewable and/or pharmaceutical core and said hard coating is obtainable by using a coating syrup comprising at least 95% maltitol and characterised in that dry matter content of syrup is from 68-72%, and dry matter content of syrup is comprising from 0.7-1.5% by weight of DP 4+ .
  • the present invention relates to sugar-free hard-coated comestibles wherein the hard coating is obtainable from a maltitol syrup which is consisting of: a) From 95-97% by weight of maltitol, b) Maximum 1.5% by weight of DPi , c) From 0 — 1.5% by weight of DP 3 , and d) From 0.7-1.5% by weight of DP 4+ .
  • a maltitol syrup which is consisting of: a) From 95-97% by weight of maltitol, b) Maximum 1.5% by weight of DPi , c) From 0 — 1.5% by weight of DP 3 , and d) From 0.7-1.5% by weight of DP 4+ .
  • EP 0 201 412 describes a maltitol syrup which is onsisting of 97.1% by weight of maltitol, 1.1% by weight of sorbitol and 1.8% by weight of maltotriitol. Said syrup is devoid of any DP 4+ fraction and it is clearly demonstrated that it is not possible to obtain a regular surface when applying the maltitol syrup at a dry substance content higher than 65%. In cases where higher dry substance is used, the crystallisation is irregular and defects on the surface appear.
  • the current invention demonstrates that maltitol syrups containing from 0.7-1.5%> DP + on dry matter content, and from 95-97% maltitol on dry matter content, are suitable to use syrups at a dry substance higher than 65%, i.e. at dry substance of 68-72% and yet regular hard coatings are obtained (see Figure 1).
  • maltitol syrups having a dry matter content from 70-72% result in a hard coating with a homogeneous surface.
  • the hard coatings can be prepared according to a process which is similar to the process described for sorbitol coating in WO 91/09989, and said hard coating process comprises the following steps: a) Applying a coating syrup, containing maltitol syrup, onto the cores of the comestibles in a moving bed of a coating apparatus, b) Applying maltitol in powder form for obtaining coated cores, c) Drying the coated cores by using drying air in the temperature range of from 15 to 45°C and a moisture content of at most 50% relative humidity and said process is characterised in that maltitol syrup of step a) has a dry matter content from 68-72% and said maltitol syrup is comprising 0.7-1.5%) by weight of DP 4+ .
  • the current invention relates to a process wherein step a) dry matter is content of maltitol syrup is consisting of : i) From 95-97%> by weight of maltitol, ii) Maximum 1.5 % by weight of DP 1 , iii) From 0 - 1.5% by weight of DP3, iv) From 0.7-1.5% by weight of DP 4+ .
  • the hard coating can be prepared by applying a coating syrup which is containing besides the maltitol syrup, additives, such as anti-sticking components, binding agents, dispersing agents, film formers, colourings agents and/or flavouring agents.
  • additives such as anti-sticking components, binding agents, dispersing agents, film formers, colourings agents and/or flavouring agents.
  • any colouring agent which is approved for use in foodstuffs may be used.
  • flavouring agents in liquid or solid form of both natural and synthetic origin can be used.
  • the hard coating of said sugar-free hard-coated comestibles consists of from 1 to 100 layers.
  • a plurality of layers is obtained by applying single coats allowing the layers to dry, and then repeating the process. Any number of the coats may be applied to the core. Coatings of from 1 to 100 layers are easily obtained, preferably the number of layers is between 1 and 40. The optimal amount of layers will depend on the desired application and can be determined experimentally.
  • the current invention further relates to sugar-free hard-coated comestibles wherein the core is selected from the group consisting of pharmaceutical tablets, chewing gum, confectionery product, chocolate and nut.
  • a coating syrup prepared from a maltitol syrup which is comprising 99 - 100% by weight of maltitol gives a coating which is brittle and results in breakage and causes problems after processing, such as during packaging, etc.
  • the current invention relates to the use of maltitol syrup comprising from 0.7-1.5%o DP 4+ on dry matter for improving hard coating of hard-coated comestibles.
  • the current invention relates to said use wherein the syrup has a dry matter content of from 68-72%.
  • the content of DP + in the liquid maltitol syrup makes the current syrup suitable for hard coating process and for obtaining a regular surface.
  • liquid maltitol syrup can be applied at high dry matter content and yet regular surfaces of hard coating can be obtained
  • the process for hard coating does not need evaporation of the excess of water, since the liquid maltitol syrup is available at high dry substance, and this is resulting in a more economical process.
  • the coating was performed in a 2 kg coating pan.
  • the coated chewing gum is shown in Figure 1, wherein it is clearly demonstrated that the hard coating has a regular, homogeneous surface.
  • the hard coating remains intact during processing and during handling (packaging) afterwards.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Saccharide Compounds (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
  • Materials For Medical Uses (AREA)
  • Pens And Brushes (AREA)
  • Cosmetics (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Curing Cements, Concrete, And Artificial Stone (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
PCT/EP2003/004354 2002-04-27 2003-04-25 Sugar-free hard coatings prepared from liquid maltitol comprising dp4+ fraction Ceased WO2003092400A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
CA2482989A CA2482989C (en) 2002-04-27 2003-04-25 Sugar-free hard coatings prepared from liquid maltitol comprising dp4+ fraction
JP2004500596A JP4602758B2 (ja) 2002-04-27 2003-04-25 Ｄｐ４＋フラクションを含む液状マルチトールから製造される糖不含硬質コーティング
DE60303804T DE60303804T2 (de) 2002-04-27 2003-04-25 Aus dp4-fraktionhaltigem flüssigmaltit hergestellte zuckerfreie hartbeschichtungen
SI200330196T SI1408768T1 (sl) 2002-04-27 2003-04-25 BREZSLADKORNE TRDE PREVLEKE, PRIPRAVLJENE IZ TEKOCEGA MALTITOLA, KI VSEBUJE FRAKCIJO DP sb 4+/sb
AU2003232208A AU2003232208B2 (en) 2002-04-27 2003-04-25 Sugar-free hard coatings prepared from liquid maltitol comprising DP4+ fraction
US10/509,835 US7781009B2 (en) 2002-04-27 2003-04-25 Sugar-free hard coatings prepared from liquid maltitol comprising DP4+fraction
MXPA04010362A MXPA04010362A (es) 2002-04-27 2003-04-25 Recubrimientos duros libres de azucar preparados a partir de maltitol liquido que comprende fraccion de dp4+.
EP03747420A EP1408768B1 (en) 2002-04-27 2003-04-25 SUGAR-FREE HARD COATINGS PREPARED FROM LIQUID MALTITOL COMPRISING DP sb 4+ /sb FRACTION
ZA2004/06464A ZA200406464B (en) 2002-04-27 2004-08-13 Suger-free hard coatings prepared from liquid maltitol comprising dp4+ fraction

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0209671.7 2002-04-27
GBGB0209671.7A GB0209671D0 (en) 2002-04-27 2002-04-27 Sugar-free hard coatings prepared from liquid maltitol

Publications (1)

Publication Number Publication Date
WO2003092400A1 true WO2003092400A1 (en) 2003-11-13

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Application Number Title Priority Date Filing Date
PCT/EP2003/004354 Ceased WO2003092400A1 (en) 2002-04-27 2003-04-25 Sugar-free hard coatings prepared from liquid maltitol comprising dp4+ fraction

Country Status (17)

Country Link
US (1) US7781009B2 (https=)
EP (1) EP1408768B1 (https=)
JP (1) JP4602758B2 (https=)
CN (1) CN1649504A (https=)
AT (1) ATE318521T1 (https=)
AU (1) AU2003232208B2 (https=)
CA (1) CA2482989C (https=)
DE (1) DE60303804T2 (https=)
DK (1) DK1408768T3 (https=)
ES (1) ES2254957T3 (https=)
GB (1) GB0209671D0 (https=)
MX (1) MXPA04010362A (https=)
PL (1) PL205123B1 (https=)
PT (1) PT1408768E (https=)
RU (1) RU2313222C2 (https=)
WO (1) WO2003092400A1 (https=)
ZA (1) ZA200406464B (https=)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1733627A2 (en) 2005-06-14 2006-12-20 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Method for providing coated product
EP1906755A4 (en) * 2005-05-20 2008-12-10 Kerry Group Services Int Ltd HEAVY-STABLE FATTY CONFECTIONERY AND METHODS OF MANUFACTURE THEREOF
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
FR2950228A1 (fr) * 2009-09-18 2011-03-25 Roquette Freres Sirop de drageification pret a l'emploi et produits obtenus par la mise en oeuvre de ce sirop

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070184149A1 (en) * 2005-12-16 2007-08-09 Barkalow David G Coated chewing gum
EP1971215B2 (en) * 2005-12-16 2016-08-03 Wm. Wrigley Jr. Company Coated chewing gum
FR2927810B1 (fr) * 2008-02-22 2013-07-26 Roquette Freres Poudre de maltitol cristallise de grosse granulometrie, son procede de fabrication et ses applications, notamment en chocolat
ITMI20080889A1 (it) * 2008-05-15 2009-11-16 Perfetti Van Melle Spa Processo per produrre gomme da masticare provviste di uno strato di ricopertura e gomme da masticare ottenibili da tale processo
ES2953728T3 (es) * 2014-02-28 2023-11-15 Intercontinental Great Brands Llc Método para recubrir núcleos comestibles y el uso de un método para limitar la adherencia de los núcleos comestibles a la pared interior del tambor
US20210195929A1 (en) * 2019-12-31 2021-07-01 Kraft Foods Group Brands Llc No sugar added multilayer edible products comprising a center and a barrier layer
FR3111768B1 (fr) * 2020-06-30 2022-08-26 Roquette Freres Confiserie dragéifiée à croustillance améliorée

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EP1906755A4 (en) * 2005-05-20 2008-12-10 Kerry Group Services Int Ltd HEAVY-STABLE FATTY CONFECTIONERY AND METHODS OF MANUFACTURE THEREOF
US8580327B2 (en) 2005-05-20 2013-11-12 Kerry Group Services International, Ltd. Heat stable, fat-based confections and methods of making same
US9089153B2 (en) 2005-05-20 2015-07-28 Kerry Group Services International, Ltd. Heat stable, fat-based confections and methods of making same
EP1733627A2 (en) 2005-06-14 2006-12-20 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Method for providing coated product
EP1733627A3 (en) * 2005-06-14 2007-01-10 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Method for providing coated product
US7754254B2 (en) 2005-06-14 2010-07-13 Ueno Fine Chemicals Industry, Ltd. Method for providing coated product
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
FR2950228A1 (fr) * 2009-09-18 2011-03-25 Roquette Freres Sirop de drageification pret a l'emploi et produits obtenus par la mise en oeuvre de ce sirop

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EP1408768A1 (en) 2004-04-21
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DK1408768T3 (da) 2006-06-06
ZA200406464B (en) 2005-11-30
AU2003232208B2 (en) 2008-01-03
CN1649504A (zh) 2005-08-03
ATE318521T1 (de) 2006-03-15
RU2004134605A (ru) 2005-05-10
GB0209671D0 (en) 2002-06-05
RU2313222C2 (ru) 2007-12-27
AU2003232208A1 (en) 2003-11-17
PT1408768E (pt) 2006-05-31
JP4602758B2 (ja) 2010-12-22
CA2482989C (en) 2010-09-14
ES2254957T3 (es) 2006-06-16
JP2005523713A (ja) 2005-08-11
CA2482989A1 (en) 2003-11-13
DE60303804T2 (de) 2006-08-03
PL371345A1 (en) 2005-06-13
US20050214424A1 (en) 2005-09-29
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MXPA04010362A (es) 2005-02-17

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