WO2004010790A1 - Produits sucres presentant une certaine teneur en flavine, et procedes de production de ceux-ci - Google Patents

Produits sucres presentant une certaine teneur en flavine, et procedes de production de ceux-ci Download PDF

Info

Publication number
WO2004010790A1
WO2004010790A1 PCT/HU2002/000169 HU0200169W WO2004010790A1 WO 2004010790 A1 WO2004010790 A1 WO 2004010790A1 HU 0200169 W HU0200169 W HU 0200169W WO 2004010790 A1 WO2004010790 A1 WO 2004010790A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavin
product
sweet
derivatives
products
Prior art date
Application number
PCT/HU2002/000169
Other languages
English (en)
Inventor
István HORVÁTH
Original Assignee
Horvath Istvan
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
Application filed by Horvath Istvan filed Critical Horvath Istvan
Priority to AU2002360192A priority Critical patent/AU2002360192A1/en
Publication of WO2004010790A1 publication Critical patent/WO2004010790A1/fr

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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • 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
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/426—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Definitions

  • the invention relates to methods for making sweet products suitable for ensuring flavin requirements of living organisms and products, preferably sweetmeat, drops, chocolate containing flavin suitable for ensuring flavin requirements of the living organism and for use of sportsmen, diabetics, passengers and people intending to follow a healthy way of life.
  • flavin derivatives (hereinafter referred to as flavin) in dosed form can be placed at consumers' disposal in such a way, that besides being conducive to health and essential supplements to food they result in pleasant effects as candy and confectionery.
  • Flavin is indispensable for human and animal organisms first of all for synthesis and functioning of mitochondria of cells. Flavoproteins are structure proteins and enzymes at the same time synthesizing mitochondria. They play an important role in the synthesis of metalo-flavoproteins and nucleotides as well. As human and animal organisms are unable of their synthesis, they can rely on flavin derivatives synthesized by plants or eventually by bacteria. In lack of flavin disorders of metabolism arise. Unfavorable change of permeability and flexibility of veins is the most striking phenomena. Disorders of cardiovascular system, energy system of the organism result from this, but any change of biological processes of cells can be due to this.
  • Flavin derivatives are consequently not medicines, they are simply parts of healthy nutrients. In case of its deficiency nutrients of high flavin content, food supplements can be healing or even life-saving.
  • Flavin was discovered in the 19th century. First it was found in milk as 'lacto flavin'. Since then thousands of flavin derivatives have been found. It is true for all flavin derivatives that only bacteria and vegetal organism can synthesize them. This statement should be faced to the fact, that animal and human organisms are not able to function without flavin derivatives. Their affect on arteries first of all on veins has been known for long. (Ambroseand De Eds: J.Pharm.Exper.Ther. 1947.) Their affect on decreasing blood pressure in connection with the dilatation of arteries has been known from animal tests for long. The physiological affect is due to its strong reducing capacity and synthesizing capacity of flavoprotein and nucleotide.
  • flavoproteins are enzymes without exception, so they actively take part in the metabolism of the organism. Certain flavoproteins function as enzymes linked with metals forming metalo-flavo-proteins. Flavin enzymes take part in the protein metabolism, breaking down of carbohydrates and digestion of fats. Without the presence of flavin derivatives biochemical circulation of three of the perhaps most important materials, proteins, carbohydrates and fats would be impossible in the organism.
  • Flavin derivatives linked to proteins are important cell synthesizers, they have a role in the synthesis of cells, first of all that of mitochondria of cells. Structure proteins of the membranes of mitochondria are mainly flavoproteins. In this role they are structure proteins and enzymes building up structures at the same time. As mitochondria ensure energy for the cells, energy supply of the organism is closely connected with the presence of flavin derivatives. Their deficiency or an even slightly lower level than the optimum result in adverse changes in protecting ability and making maximum use of energy in the organism. Flavin derivatives play furthermore an important part in the synthesizing of nucleotides (flavin-adenine-dinucleotide).
  • Hungarian patent No. HU 200 915 describes a method for producing sweets or products of food industry with healing effects suitable for the prevention of passengers' illnesses in the state of art. Accordingly 3,3-diphenyl-propyl -1-methyl- phenethyl-amine or one of its salt is mixed with a common carrier and additive of food industry products and the product is made into a chewing gum, soft drink or fruit juice containing 3,3-diphenyl-propyl -1-methyl-phenethyl-amine or one of its salt in 0.01-0.6 volume %.
  • Hungarian patent No. HU 197 510 makes known a method for making a product containing phenyl-alkyl-amine derivative against skeletal limb abnormalities.
  • the product is made using processes of pharmaceutical- and food-industry making use of carrier, scenting, flavoring and coloring materials and other additives for producing sweet drops, filled drops, tablets, capsules, syrups, chewing gums.
  • Their active substance is hydrogen atom or halogen atom in a compound of general formula.
  • the product accompanying passengers is suitable for preventing 'sea-sickness' during transportation.
  • the invention is on the one hand a method for making a sweet product suitable for ensuring flavin requirements of living organisms characterized by that, liquid flavin or flavin derivatives of natural or synthetic origin are used as raw materials, then a jelly is made with using proper additives and this jelly is used to produce sweet products.
  • additive used for jellification is saccharides and/or polysaccharide and/or polypeptide.
  • the invention is on the other hand a method for making a sweet product suitable for ensuring flavin requirements of living organisms characterized by that, liquid flavin or flavin derivatives of natural or synthetic origin are used as raw materials and together with a solid or soft carrier are put into sweet products used as usual.
  • a carrier is ground grains, and/or meal made from false fruit e.g. apple-meal and flavin or flavin derivative is mixed to said carrier.
  • the invention is on the other hand a method for making a sweet product suitable for ensuring flavin requirements of living organisms characterized by that, liquid flavin or flavin derivatives of natural or synthetic origin used as raw materials are lyophilized and powder obtained this way is filled to sweet products in the usual way.
  • lyophilized flavin or flavin derivatives are mixed with solid or soft carriers or additives in given case with ground grains and/or meals made from false fruit e.g. apple-meal, or said lyophilized flavin or flavin derivatives are directly added to said sweet products.
  • the invention is on the other hand a method for making a sweet product suitable for ensuring flavin requirements of living organisms characterized by that, Uquid flavin or flavin derivatives of natural or synthetic origin are used as raw materials, concentration of said raw materials is set and Uquid obtained this way is added to sweet products in the usual way.
  • liquid containing flavin of set concentration is mixed to a solid or soft carrier or additive to be used for making sweet products.
  • the invention is on the other hand a sweet product, preferably a sweetmeat of flavin content characterized by that, filling of said sweet product similar in appearance to sweetmeat marketed generally is a vegetal extract or flavin derivative synthesized by bacteria of high flavin content in liquid or jelUed form.
  • filling of said product is a fibrous organic material not causing chemical reaction with flavin, can not be digested, or can be digested with difficulty by the body.
  • there is another additive as well in said filling besides filling containing flavin, in given case fruit, for example sour cherry and/or raisin.
  • the invention is on the other hand a sweet product, preferably drops filled with flavin characterized by that said product similar to sweet products contains liquid or jellied flavin derivatives in different concentration and dosage (quantity).
  • the invention is on the other hand a sweet product, preferably chocolate filled with flavin characterized by that, said product similar to filled chocolates is a product filled with flavin jellied or mixed with carriers.
  • said product is made in bars and/or bars divided into pieces and fiUing of said product contains flavin and is a flavored jelly and/or a fluid containing flavin derivatives mixed to another filUng material or said filUng is a dry flavin product made by lyofiUzation or by other drying methods used as usual.
  • said product preferably contains carriers, additives, gelatinizing material used mainly in food industry.
  • product contains filUng materials suitable for use in food industry in given case honey, furthermore carriers suitable for the intake of flavin, in given case apple-meal, ground nuts, almond, ground grains and carrier material contains in given case alcohol and flavoring materials.
  • flavin closed in a visible structure is dry or solved in a solvent or closed in a nanocapsule.
  • flavin derivatives are advantageously present in said fluid in a soluble state or linked with a carrier cell, or cell scrap in a suspended state.
  • said product is produced in a diabetic version for diabetics and elderly people being in more endangered status.
  • the product contains flavin or flavin derivatives advantageously in dosed form.
  • the key point of the method according to the invention is the intake of flavin, respectively flavin derivatives (flavinoides) into sweet products.
  • Flavin derivatives have more than a thousand types with several substitutions. Their common feature is, that they can be synthesized by plants, but they can be synthesized artificially as weU.
  • Uquid flavin or flavin derivatives of natural or synthetic origin are used as raw materials, then a jeUy is made with using proper additives.
  • This additive can be saccharides, polysaccharide or polypeptide or the flavin is put on a solid carrier.
  • any additive or carrier can be applied that does not cause chemical reaction with the flavin, does not prevent its absorption and is not harmful for the organism.
  • a wide range of carriers, additives, gelatinizing materials used in food industry can be applied, furthermore filling materials used in food industry e.g. honey can also be used.
  • a carrier respectively a filling material, for example apple- meal, nuts, ground peanut, ground grains can be applied ensuring intake of flavin into the organism.
  • gelation is made either with the additive, or with mixing to the carrier, for example ground grains, meals made from false-fruit, e.g. flavin is added to apple-seed meal.
  • the carrier for example ground grains
  • meals made from false-fruit e.g. flavin is added to apple-seed meal.
  • Uquid flavin or flavin derivatives are put on solid or soft carrier or additive and this is filled into sweet products in the known way.
  • concentration of liquid flavin is set to the required level and is added to sweet products e.g. sweetmeat, drops , chocolate as usually appUed.
  • the fiUing is a liquid or gelatinized form of vegetal extract of high flavin content or flavin derivative synthesized by bacteria. It is advantageous for sportsmen and air-passengers, because flavin derivatives are present not in a Uquid form, but in a semi-solid, jellied form, but containing flavin derivatives of the same biological value.
  • FilUng material does not cause chemical reaction with flavin, it is a fibrous material, that can not be digested or can only be digested with difficulty by the organism.
  • the filling material of the sweetmeat can contain natural flavors as required but these can not bar absorption or cause chemical connection for the flavin derivatives.
  • Uquid or gelatinized flavin derivatives in various concentration and dose (size).
  • For air-passengers drops filled with gelatinized form is more advantageous, as it is safer in case of change of pressure. It can take over the role of the drops used for decades for improving opening of Eustachian tube stimulating swallowing during take-off and landing. In case advantages of consumption of flavin it can be sold at the airport or on board. Both possibiUties are advantageous for both the passenger and the airline, because it protects health, which is good for the passenger and cuts the risk of harm to health resulting from flying and threatening insurance companies.
  • One of the preferred embodiments of the drops is drops filled with Uquid flavin.
  • Sweet product gelatinized or mixed with carrier materials it is Sweet product gelatinized or mixed with carrier materials. It can be made in bars, or bars divided into several parts. Its filling material is a jelly containing flavin with flavoring and aromatic materials, a solution with flavin content mixed to other fiUing material, or a dry flavin product. Powder can be produced by liophylization or with other known drying technologies.
  • sweet products of flavin content according to the invention they contain a defined dose of flavin in ready-to-consume state. Flavin content can be in Uquid, jelUed or mixture of carrier materials. FilUng containing flavin is separated physically well from the form providing the structure (sweetmeat, drops, chocolate, their diabetic versions etc.). Flavin derivatives do not have chemical bond with the liquid, gelatinizing or other carrier materials.
  • the concentration and volume of flavin closed in the structure can vary according to the certain products.
  • the carrier material can contain alcohol and flavoring materials as required.
  • Flavin closed into a visible structure can be dry, a solution or closed into a nanocapsule.
  • flavin derivatives are present in the fluid in a soluble state or linked with a carrier cell, or cell scrap in a suspended state.
  • other materials e.g. fruit (sour cherry) can be present besides flavin as well.
  • the advantage of the method and products according to the invention is, that the method is suitable for conditioning developing organisms, organisms under increased pressure, preventing disorders resulting from flavin deficiency.
  • the products according to the invention are suitable for maintaining and improving the quality of life during physical treatments and chemotherapy accompanying or supplementing them.
  • Flavin derivatives serve monitoring and controlling of processes in the organism.
  • Food supplements in the form of sweet products (diabetic products as weU ) containing dosed flavin are especially recommended for young sportsmen, top sportsmen, ill persons and air-passengers.
  • Flavin products are important components of structure proteins and enzymes of mitochondria in the organism. Flavin is indispensable for creative processes of the human organism and for producing energy, therefore they play an important role in preventing and curing illnesses.
  • the advantage of the application of sweet products containing flavin is, that the consumer can consume a known quantity of flavin in a prepared form without devices or measuring equipment. Consumers can get flavin in similar quality to those flavin solutions marketed earlier.
  • the product according to the invention can evoke a pleasant feeUng in the consumer due to the outer appearance of the drops, sweetmeat and chocolate.
  • Dosed in Uquid, jelly or mixed with other carrier materials in the hollow products it is a new form for contributing to preserving health and fighting against diseases arising due to flavin deficiency.
  • the sweet product is also available for diabetics in diabetic form. It is also very important for air-passengers.
  • the product according to the invention can be advantageously used during long-haul flights, or long journeys by coach, or during long waiting, when remaining on a fixed place is necessary for a long time and there is no room for moving.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne des procédés permettant de fabriquer des produits sucrés conçus pour satisfaire à des exigences en flavine d'organismes vivants et de produits, de préférence des confiseries, des bonbons, et des chocolats contenant une teneur en flavine permettant de satisfaire aux exigences en flavine de l'organisme vivant et d'être utilisés par les sportifs, par les diabétiques, par des passagers d'un moyen de transport et par des personnes désirant mener en vie saine.
PCT/HU2002/000169 2002-07-25 2002-12-28 Produits sucres presentant une certaine teneur en flavine, et procedes de production de ceux-ci WO2004010790A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002360192A AU2002360192A1 (en) 2002-07-25 2002-12-28 Sweet products with flavin content and methods of producing thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HUP0202482 2002-07-25
HU0202482A HUP0202482A2 (hu) 2002-07-25 2002-07-25 Eljárás flavintartalmú édesipari termékek készítésére és az eljárással létrehozott édesipari termékek

Publications (1)

Publication Number Publication Date
WO2004010790A1 true WO2004010790A1 (fr) 2004-02-05

Family

ID=89980654

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU2002/000169 WO2004010790A1 (fr) 2002-07-25 2002-12-28 Produits sucres presentant une certaine teneur en flavine, et procedes de production de ceux-ci

Country Status (3)

Country Link
AU (1) AU2002360192A1 (fr)
HU (1) HUP0202482A2 (fr)
WO (1) WO2004010790A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013072379A1 (fr) 2011-11-15 2013-05-23 L'oreal Pièce d'extrémité pour retirer par raclage un produit cosmétique
ES2543644A1 (es) * 2014-02-19 2015-08-20 Esther CASANOVA BLANES Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB560631A (en) * 1941-04-15 1944-04-13 Winthrop Chem Co Inc Improvements in or relating to water-soluble riboflavin compositions
US2634210A (en) * 1951-01-19 1953-04-07 Orizar Products Inc Vitamin-containing chocolate food product
GB702015A (en) * 1951-04-28 1954-01-06 Sterling Drug Inc Improvements in or relating to vitamin compositions
JPS602147A (ja) * 1983-06-17 1985-01-08 Ando Seika Kk ビタミンｃ入りキヤンデ−の製造方法
JPH02312559A (ja) * 1989-05-29 1990-12-27 Suehiro Shokuhin Kogyo Kk グルコマンナンゼリーの製造方法
JPH03297352A (ja) * 1990-04-13 1991-12-27 Mitsui Norin Kk 茶ポリフェノールとコラーゲンとより成る新規ガムベース
US5578336A (en) * 1995-06-07 1996-11-26 Monte; Woodrow C. Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making
FR2739757A3 (fr) * 1995-10-13 1997-04-18 Deynique Cosmetics Gmbh Piece moulee en gelee comestible
WO1997025876A1 (fr) * 1996-01-20 1997-07-24 Hexal Ag Confiserie
EP0788746A1 (fr) * 1995-09-05 1997-08-13 Yasui Confectionery Co., Ltd. Gomme et son procede de preparation
RU2099960C1 (ru) * 1996-02-28 1997-12-27 Гильмиярова Фрида Насыровна Композиция для приготовления взбивных кондитерских изделий с анаболическими свойствами
WO1998014173A1 (fr) * 1996-10-04 1998-04-09 Natura, Inc. Compositions comestibles basses calories d'un excipient et d'un ingredient actif et leurs procedes de preparation
US5888563A (en) * 1996-08-29 1999-03-30 The Procter & Gamble Company Use of bilayer forming emulsifiers in nutritional compositions comprising divalent mineral salts to minimize off-tastes and interactions with other dietary components
WO2000001245A2 (fr) * 1998-07-07 2000-01-13 Fuisz Technologies Ltd. Formulation de confiserie a macher multivitaminee
EP1133924A1 (fr) * 2000-03-16 2001-09-19 Seitenbacher GmbH & Co., Naturkost Confiserie douce à base de fruits

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB560631A (en) * 1941-04-15 1944-04-13 Winthrop Chem Co Inc Improvements in or relating to water-soluble riboflavin compositions
US2634210A (en) * 1951-01-19 1953-04-07 Orizar Products Inc Vitamin-containing chocolate food product
GB702015A (en) * 1951-04-28 1954-01-06 Sterling Drug Inc Improvements in or relating to vitamin compositions
JPS602147A (ja) * 1983-06-17 1985-01-08 Ando Seika Kk ビタミンｃ入りキヤンデ−の製造方法
JPH02312559A (ja) * 1989-05-29 1990-12-27 Suehiro Shokuhin Kogyo Kk グルコマンナンゼリーの製造方法
JPH03297352A (ja) * 1990-04-13 1991-12-27 Mitsui Norin Kk 茶ポリフェノールとコラーゲンとより成る新規ガムベース
US5578336A (en) * 1995-06-07 1996-11-26 Monte; Woodrow C. Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making
EP0788746A1 (fr) * 1995-09-05 1997-08-13 Yasui Confectionery Co., Ltd. Gomme et son procede de preparation
FR2739757A3 (fr) * 1995-10-13 1997-04-18 Deynique Cosmetics Gmbh Piece moulee en gelee comestible
WO1997025876A1 (fr) * 1996-01-20 1997-07-24 Hexal Ag Confiserie
RU2099960C1 (ru) * 1996-02-28 1997-12-27 Гильмиярова Фрида Насыровна Композиция для приготовления взбивных кондитерских изделий с анаболическими свойствами
US5888563A (en) * 1996-08-29 1999-03-30 The Procter & Gamble Company Use of bilayer forming emulsifiers in nutritional compositions comprising divalent mineral salts to minimize off-tastes and interactions with other dietary components
WO1998014173A1 (fr) * 1996-10-04 1998-04-09 Natura, Inc. Compositions comestibles basses calories d'un excipient et d'un ingredient actif et leurs procedes de preparation
WO2000001245A2 (fr) * 1998-07-07 2000-01-13 Fuisz Technologies Ltd. Formulation de confiserie a macher multivitaminee
EP1133924A1 (fr) * 2000-03-16 2001-09-19 Seitenbacher GmbH & Co., Naturkost Confiserie douce à base de fruits

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 199207, Derwent World Patents Index; Class B04, AN 1992-053581, XP002237508 *
DATABASE WPI Section Ch Week 199835, Derwent World Patents Index; Class D13, AN 1998-411795, XP002237507 *
PATENT ABSTRACTS OF JAPAN vol. 009, no. 108 (C - 280) 11 May 1985 (1985-05-11) *
PATENT ABSTRACTS OF JAPAN vol. 015, no. 100 (C - 0813) 11 March 1991 (1991-03-11) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013072379A1 (fr) 2011-11-15 2013-05-23 L'oreal Pièce d'extrémité pour retirer par raclage un produit cosmétique
ES2543644A1 (es) * 2014-02-19 2015-08-20 Esther CASANOVA BLANES Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas

Also Published As

Publication number Publication date
HUP0202482A2 (hu) 2004-09-28
AU2002360192A1 (en) 2004-02-16
HU0202482D0 (fr) 2002-09-28

Similar Documents

Publication Publication Date Title
Eliseeva et al. Vitamin C (ascorbic acid)–description, benefits and where it is found
CN102125538B (zh) 新颖的营养药物性组合物及其用途
ES2254303T5 (es) Composiciones de carbohidratos de vegetales como complementos dieteticos.
CN103404921B (zh) 一种果蔬酵素组合物及其制备方法
KR20140116847A (ko) 수크로오스와 d-프시코스를 주성분으로 하는 당 조성물 및 그 제조법
CN104397788B (zh) 一种人参菌类保健饮料
CN104323283A (zh) 含辅酶q10的营养组合物及其制备方法与应用
CN102379415A (zh) 一种抗氧化保健胶囊及其制备方法
CN101384540A (zh) 新颖的营养药物性组合物和药物组合物，及其用于治疗、辅助治疗或预防炎性病症的用途
WO2004010790A1 (fr) Produits sucres presentant une certaine teneur en flavine, et procedes de production de ceux-ci
CN103141603A (zh) 糙米茶及其制作方法
CN101223966A (zh) 猕猴桃系列食品的制备方法
CN105685744A (zh) 一种功能饮料
CN101019846A (zh) 含丙酮酸及其盐的胶囊的制备
KR101658403B1 (ko) 천연 당 시럽 및 그 제조 방법
Voievoda Prospects of enterprises development by implementation of new healthcare products technologies
RU2562217C1 (ru) Состав каши быстрого приготовления
CN109567154A (zh) 一种木耳红枣生姜枸杞养生复合营养咀嚼片及其制备方法
Troup The Whole Food Health Advantage: Improving Health Outcomes.
CN108991358A (zh) 一种辅助降血脂、降血糖、缓解痛风保健食品及生产方法
RU2809638C1 (ru) Продукт специализированный с аргинином
CN108096281A (zh) 一种健血强身组合物
US10980267B2 (en) Molecular particle superior delivery system
AU2006347121B2 (en) Hypoglycemic composition containing component originating in the bark of tree belonging to the genus Acacia
CN1067270C (zh) 一种营养保健品

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SD SE SG SK SL TJ TM TN TR TT TZ UA UG US UZ VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LU MC NL PT SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP