WO2008025809A1 - Sirops de polyol utiles dans la fabrication d'une confiserie masticable sans sucre - Google Patents

Sirops de polyol utiles dans la fabrication d'une confiserie masticable sans sucre Download PDF

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Publication number
WO2008025809A1
WO2008025809A1 PCT/EP2007/059018 EP2007059018W WO2008025809A1 WO 2008025809 A1 WO2008025809 A1 WO 2008025809A1 EP 2007059018 W EP2007059018 W EP 2007059018W WO 2008025809 A1 WO2008025809 A1 WO 2008025809A1
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WO
WIPO (PCT)
Prior art keywords
syrup
polyol
chewy
glucopyranosyl
sorbitol
Prior art date
Application number
PCT/EP2007/059018
Other languages
English (en)
Inventor
Michel Henri Andre Gonze
Original Assignee
Cargill, Incorporated
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 Cargill, Incorporated filed Critical Cargill, Incorporated
Publication of WO2008025809A1 publication Critical patent/WO2008025809A1/fr

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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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L27/34—Sugar alcohols
    • 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

Definitions

  • the present invention relates to polyol syrups which are useful in the manufacture of chewable confectionery. It, further, relates to sugar-free chewable confectionery and to a method of manufacturing chewy candies.
  • One aim of all manufacturers of chewable confectionery is to produce a product having a desirable level of hardness.
  • a certain level of hardness is essential for full enjoyment of the confectionery.
  • the confectionery or candy must, on the one hand, not be too hard otherwise it will not be chewable and, on the other hand, must not be too soft otherwise it may stick to the teeth or may not have the desired permanence when chewed.
  • the candy also, of course, needs to be stable on storage such that hardness of the product is not affected disadvantageously by being stored for several weeks.
  • a cooked, sweetened mass is stamped into a desired shape and subsequently wrapped for sale to the customer. In order to achieve successful stamping, the cooked mass must meet certain requirements, particularly dimensional stability.
  • the main factors that are responsible for the achievement of the desirable properties of products mentioned above are the type of sweetening mass used in the manufacture of the confectionery and the cooking temperature, which factors are themselves interdependent.
  • the type of sweetening mass used also, of course, affects the processing of the composition used in the manufacture of the confectionery, for instance the sweetening syrup should have a relatively high viscosity so that the composition is workable.
  • the stickiness of the composition and the 'body' of the mixture which depend on the type of sweetener used in the manufacturing process, additionally affect the step of forming the composition into the desired shape and the ease by which the formed shapes may be wrapped.
  • the present invention is based on the discovery that the use of polyol syrups which contain certain components within defined compositional ranges in the manufacture of chewable confectionery surprisingly and advantageously affects not only the workability of the compositions during processing in the confectionery manufacture but also the properties of the confectionery obtained.
  • the present invention provides a polyol syrup wherein the dry substance of the syrup comprises:-
  • syrups are useful in the preparation of sugar-free chewable confectionery, such as chewy candy, chewable tablets, toffees and chewing gum.
  • the present invention thus, further, relates to a sugar-free non- cariogenic chewable confectionery which comprises the dry substance of a syrup according to the invention.
  • the current invention also relates to a process for the production of chewy candy comprising the following steps: a) preparing a polyol syrup at a dry substance of from 60% to 85% wherein the polyol syrup has a dry substance which comprises:-
  • the current invention further relates to a process wherein flavour and/or colouring matter is added during shaping.
  • the current invention discloses a process wherein the syrup comprises between 15 to 35% by weight water.
  • the current invention further relates to a process, as described above, wherein the water content of the chewy candy is in the range of 6 to 8%, by weight.
  • the present invention provides a polyol syrup wherein the dry substance of the syrup comprises:
  • the syrup has a dry substance of from 60% to 85%, and more preferably a dry substance of from 70% to 80%.
  • the polyol syrup preferably has a viscosity in the range of from 100 to 500 Pa. s., more preferably 150 to 400 Pa.s., at 92 0 C.
  • the syrups can be obtained by blending isomalt, which is an approximately equimolar mixture of 1 ,1 GPM and 1 ,6 GPS, with an appropriate source of maltitol, maltotriitol and higher polyols.
  • maltitol syrups Components such as maltitol, maltotriitol, sorbitol and, optionally, hydrogenated polysaccharides are present in maltitol syrups and, therefore, a maltitol syrup may typically be used to provide these components to the polyol syrup of the invention.
  • Hydrogenated maltodextrin is a source of higher polyols (DP n ) and may, therefore, be used to provide or augment the higher polyol content in the polyol syrup of the invention.
  • Maltitol syrups which may be used to prepare the polyol syrups of the present invention, may be obtained by hydrogenating an appropriate starch hydrolysate.
  • Hydrogenation of the starch hydrolysate to provide a maltitol syrup can be carried out by procedures known to the person skilled in the art. Processes for preparing maltitol syrups are known in the art and reference in this respect may be made to WO 2005/014608.
  • Isomalt is hydrogenated isomaltulose (6-O- ⁇ -D-glucopyranosyl-D- fructofuranose) and can be obtained by the hydrogenation of isomaltulose which results in a quasi-equimolar mixture of 6-O- ⁇ -D-glucopyranosyl-D- sorbitol (1 ,6 GPS) and 1 -O- ⁇ -D-glucopyranosyl-D-mannitol (1 ,1 GPM).
  • the isomalt is a mixture of from 43 to 57% w/w 1 ,6 GPS and from 57 to 43% w/w 1 ,1 GPM.
  • a more typical composition of isomalt consists of 52.6- 53.6% w/w 1 ,6 GPS and 44.7-46.6% w/w 1 ,1 GPM.
  • Isomalt may also be obtained in the form of a syrup which can be prepared by hydrogenating 'isomerised' saccharose according to a method as is described in EP 0625578.
  • the dry substance of such a syrup generally comprises a mixture of 10% w/w to 50% w/w 6-O- ⁇ -D-glucopyranosyl-D- sorbitol (1 ,6 GPS), 35% w/w to 60% w/w 1 -O- ⁇ -D-glucopyranosyl-D-mannitol (1 ,1 GPM) and 2% w/w to 60% w/w 1 -O- ⁇ -D-glucopyranosyl-D-sorbitol (1 ,1 GPS).
  • the dry substance of a more typical composition obtained after the hydrogenation of 'isomehsed' saccharose, comprises 43.6% w/w 6-O- ⁇ -D- glucopyranosyl-D-sorbitol (1 ,6 GPS), 49.2% w/w 1 -O- ⁇ -D-glucopyranosyl-D- mannitol (1 ,1 GPM) and 3.1 % w/w 1 -O- ⁇ -D-glucopyranosyl-D-sorbitol (1 ,1 GPS).
  • An area of particular criticality in the polyol syrups used in the manufacture of chewable confectionery according to the invention concerns the content of higher polyols (DP n ).
  • the polyol syrups of the invention contain (dry weight basis) from 5 to 25% w/w of the higher polyols.
  • this content of higher polyols ensures that the polyol syrups have sufficiently high viscosity such that the workability of the compositions processed during chewable confectionery manufacture is improved.
  • working times in the manufacturing process can be reduced.
  • the particular higher polyol content of the polyol syrups diminishes the tendency for crystallisation to occur in the final product.
  • Crystallisation in the product increases its hardness and, therefore, any reduction in the level of crystallisation occurring in the final product has the effect of reducing hardness.
  • the polyol syrups of the present invention are obtained by blending isomalt, maltitol syrup and hydrogenated maltodextrin.
  • the content of higher polyols in the polyol syrup can be controlled to be within the range of from 5 to 25% w/w (dry basis).
  • the syrups of the invention may be used in the manufacture of sugar- free, chewable confectionery, which includes fondants, toffee, caramels, fudge, marshmallow, gums, jellies, nougats and the like, and more particular chewy candies, chewable tablets, toffee and chewing gum.
  • the composition may contain at least one intense sweetener.
  • An intense sweetener which can be used as non-nutritive sweetener, can be selected from aspartame, acesulfame salts such as acesulfame-K, saccharins (e.g. sodium and calcium salts), cyclamates (e.g.
  • compositions from which the chewable confectionery may be produced include gelatin, gums, fat, such as vegetable fat, fat emulsifiers, such as lecithin, acidulants, flavouring agents and colouring agents. If the desired confectionery is a chewing gum, a gum base should be used. Techniques for the manufacture of chewing gum are known to the person skilled in the art.
  • chewing gum may be provided with a hard or crunchy coating using polyol syrups.
  • the chewable composition may be coated with a hard, crunchy coating according to techniques known in the art. Methods and recipes that may be used to produce chewable confectionery, such as chewy candy, toffee, chewable tablets and chewing gum, are known to persons skilled in the art and need not be described here.
  • the polyol compositions of the present invention may be used in such conventional recipes and manufacturing methods in order to obtain advantages during processing and in the properties of the final products. According to a preferred embodiment of the present invention, the polyol syrups described herein are employed in the manufacture of sugar-free non-cahogenic chewy candy.
  • the current invention further relates to a process for the production of a sugar-free non-cahogenic chewy candy comprising the following steps: a) preparing a syrup, according to the above definition, at dry substance of from 60% to 85%; b) cooking at a temperature of from 145 0 C to 17O 0 C; and c) forming the composition into the desired shape.
  • Production of the chewy candy initially involves heating or cooking the polyol syrup and batch evaporators or continuous cookers may be used for this.
  • the polyol syrup is preferably stirred slowly during the cooking procedure.
  • the polyol syrup, as described above, is heated at a temperature of from 145 0 C to 17O 0 C, preferably from 150° to 16O 0 C and especially from 152° to 156 0 C.
  • a low vacuum typically from 0.6 to 0.8 bar (60-80 kPa)
  • the moisture content will preferably be reduced to a value in the range of from 4 to 6%.
  • Additional ingredients as may be required, for instance gelatin solution, emulsified vegetable fat, colouring agents and flavouring agents, may be added to the cooked syrup obtained as described above. Following the addition of ingredients to the cooked syrup, the mixture is blended until a homogeneous mixture is obtained.
  • the mixture is preferably cooled typically to 60° to 65 0 C. If aeration of the mixture is desired, it may then be aerated in a pulling machine, to reduce the density of the mixture to preferably about 1 kg/L, for several minutes, typically for 5 to 15 minutes, preferably 8 to 10 minutes.
  • the candy may then be formed into the desired shape. This may typically be performed according to either one of the classically applied methods: the 'stamping' method or the 'depositing' method, respectively.
  • the composition obtained as described above is rolled and pieces having a shape, according to the apparatus used, are stamped out of the composition. After further cooling, the candy may be wrapped.
  • the composition at an elevated temperature, is dosed into moulds, cooled and then removed from the mould prior to wrapping. We have found that the chewy candy product has a good texture when the final moisture content is in the range of from 6 to 8%.
  • a chewy candy will typically have a hardness (as measured by the method described herein) in the range of from 500 to 2500Og.
  • a hardness of below 50Og is indicative of a product which is too soft and a hardness above 2500Og is indicative of a product which is so hard that it can generally be considered as non-chewable.
  • the chewy candy will have a hardness, at the time of use, in the range of from 2000 to 1000Og.
  • One noticeable feature derived from the use of the polyol syrups of the invention in the manufacture of chewy candy is that the tendency for crystallisation to occur in the final product during storage, after manufacture, is diminished compared to candy prepared using prior art polyol syrups.
  • the increased viscosity of the polyol syrups used in the manufacturing process results in an improvement in the workability of the compositions and, thus, viscosity is reached sooner.
  • the processing time of the cooling phase is easily reduced by about one quarter of the total time compared to the processing time required to cool the mass consisting of syrups based on hydrogenated isomaltulose alone.
  • the cooling phase can easily be shortened by about 10 to 15 minutes compared to the cooling phase where hydrogenated isomaltulose syrups are applied solely.
  • the processing time of the cooling phase of 4kg syrup consisting of hydrogenated isomaltulose is about 40 to 60 minutes, while with the syrups of the current invention, the processing time is shortened by 10 to 15 minutes.
  • the mass viscosity of the polyol syrups were measured according to the following method.
  • the plate was cooled, using water having a temperature of 3O 0 C and, when the mass had cooled to a temperature of 132 0 C, measurements were commenced and carried out at regular 0.5 minute intervals until the mass cooled to 92 0 C.
  • the viscosity measurements were in Pa. s.
  • the viscosity values given in the following Examples were taken at 92 0 C.
  • the equipment used to measure the hardness of the chewy candy was a TA.
  • the samples submitted to Karl Fischer titration moisture determination were prepared by mixing a few grams of the product with formamide in a vial (which was then closed) and then heated to 6O 0 C with agitation until the product was completely dissolved in the formamide. For each product, three samples were prepared and tested and the results were then averaged.
  • Samples of the chewy candy obtained immediately after production were weighed and were stored either at 25 0 C with 40% Relative humidity or at 25 0 C with 70% Relative Humidity.
  • the samples were stored under these conditions in a CTS climate test cabinet C+10/200 and C-40/200. After 14 days storage, the samples were weighed and the percentage moisture pick-up was calculated.
  • the samples, following the weighing procedure were returned to the climate test cabinets for further storage under the temperature and Relative Humidity conditions described above. After a further 7 days (i.e. a total of 21 days from manufacture), the samples were again weighed and the percentage of moisture pick-up was calculated.
  • a polyol syrup having the following composition (% dry basis)
  • a gelatin mixture was prepared by dissolving 1.6 kg gelatin (125 bl) in 3.34 kg hot water and then maintained at 5O 0 C until use.
  • a mixture of palm fat and soya lecithin was prepared by melting 7.277 kg palm fat and adding 0.52 kg soya lecithin to this and then maintained at 5O 0 C until use.
  • the polyol syrup was prepared as described above and then cooled to a temperature of 100 0 C. To this were added the gelatin mixture and the palm fat/soya lecithin mixture. The composition obtained was brought into a Hobart mixer and, to the contents of the mixer, were then added 1.08 kg citric acid (50/50%), 0.259 kg colouring agent and 0.518 kg flavouring agent.
  • the ingredients were then mixed in the Hobart mixer at a temperature not greater than 100 0 C until a homogeneous mixture was obtained.
  • the mixture, having a temperature of 60-65 0 C was then placed in a pulling machine and subjected to pulling for 8-10 minutes to reduce the density of the mixture from 1.32 kg/L (measured before pulling) to 0.95 kg/L.
  • the pulled material, having a temperature of 28-32 0 C was then formed into a rope, using a batch roller, and the formed rope was then wrapped.
  • the product had a moisture content of 5.70%.
  • the viscosity of the cooked polyol syrup was measured as 168.6 Pa. s at 92 0 C as described herein.
  • the hardness (in g.) of the product candy was measured after one week, after one month, after three months and after six months storage according to the method described herein. The results are shown below.
  • the moisture pick-up of the chewy candy produced according to this Example was measured using the method described herein.
  • the moisture pick-up of the product stored for 14 days at 25 0 C under 40% Relative Humidity was calculated to be 0.34% and that of the product stored under the same conditions for 21 days was calculated to be 0.45%.
  • the moisture pick-up of the product stored for 14 days at 25 0 C under 70% Relative Humidity was calculated to be 4.5% and that of the product stored under the same conditions for 21 days was calculated to be 5.3%.
  • a polyol syrup having the following composition (% dry basis)
  • a mixture containing the polyol syrup, prepared as described above, gelatin, palm fat, soya lecithin, citric acid, colouring agent and flavouring agent was prepared according to the procedure described in Example 1.
  • the density of the mixture prior to pulling in the pulling machine was 1.30 kg/L and, after being subjected to pulling for 8-10 minutes, the density was reduced to 0.98 kg/L.
  • the mixture was formed into a rope and wrapped, as described in Example 2.
  • the product had a moisture content of 5.90%. The mixture was not sticky during processing.
  • the viscosity of the cooked polyol syrup was measured as 393 Pa. s at 92 0 C as described herein.
  • the hardness (in g.) of the candy product was measured, as described in Example 1 , and the results are shown below.
  • the moisture pick-up of the chewy candy produced according to this Example was measured using the method described herein.
  • the moisture pick-up of the product stored for 14 days at 25 0 C under 40% Relative Humidity was calculated to be 0.25% and that of the product stored under the same conditions for 21 days was calculated to be 0.31 %.
  • the moisture pick-up of the product stored for 14 days at 25 0 C under 70% Relative Humidity was calculated to be 3.6% and that of the product stored under the same conditions for 21 days was calculated to be 4.3%.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un sirop de polyol dans lequel la substance sèche comprend : de 18 % en poids à 25 % en poids de 6-O-α-D-glucopyranosyl-D-sorbitol (1,6 GPS), de 15 % en poids à 22 % en poids de 1-O-α-glucopyranosyl-D-mannitol (1,1 GPM), jusqu'à 20 % en poids de 1-O-α-D-glucopyranosyl-D-sorbitol (1,1 GPS), jusqu'à 5 % en poids de sorbitol (DP1), de 25 % en poids à 45 % en poids de maltitol (DP2), de 5 % en poids à 10 % en poids de maltotriitol (DP1), de 5 % en poids à 25 % en poids de polyols supérieurs (DPn). Le sirop de polyol peut être utilisé dans la fabrication d'une confiserie masticable. La présente invention concerne également un procédé de production d'une confiserie masticable comprenant les étapes consistant à : a) préparer un sirop de polyol, selon ce qui précède, avec une substance sèche allant de 60 % à 85 %; b) cuire à une température comprise entre 145°C et 170°C; et c) façonner la composition sous la forme souhaitée. L'utilisation d'une composition de polyol définie améliore l'aptitude à la transformation des compositions lors de la transformation et améliore les propriétés du produit final.
PCT/EP2007/059018 2006-09-01 2007-08-29 Sirops de polyol utiles dans la fabrication d'une confiserie masticable sans sucre WO2008025809A1 (fr)

Applications Claiming Priority (2)

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EP06120021.8 2006-09-01
EP06120021 2006-09-01

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WO2008025809A1 true WO2008025809A1 (fr) 2008-03-06

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8920856B2 (en) 2009-10-08 2014-12-30 Intercontinental Great Brands Llc Co-extruded layered candy and gum apparatus and methods
US9060526B2 (en) 2009-01-22 2015-06-23 Intercontinental Great Brands Llc Confectionery processing
US9237758B2 (en) 2008-05-02 2016-01-19 Intercontinental Great Brands Llc Multilayered sugar free isomalt confectionery and methods of making same
US9247761B2 (en) 2009-10-30 2016-02-02 Intercontinental Great Brands Llc Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0625578A1 (fr) * 1993-05-06 1994-11-23 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Edulcorant, son procédé de préparation et son utilisation
WO2001003513A1 (fr) * 1999-07-08 2001-01-18 Cerestar Holding B.V. Preparation pour bonbon dur sans sucre
EP1378168A1 (fr) * 2002-07-03 2004-01-07 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Pâte contenant du alpha-D-glucopyranosyl-1,6-sorbitol pour produit de boulangerie et procédé de préparation du dit produit
WO2005014608A2 (fr) * 2003-07-18 2005-02-17 Cargill Incorporated Procede de preparation de produits enrichis en maltitol
DE102004038689A1 (de) * 2004-08-10 2006-03-02 Südzucker AG Mannheim/Ochsenfurt Organoleptisch verbesserte besonders lagerstabile Hartkaramellen

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0625578A1 (fr) * 1993-05-06 1994-11-23 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Edulcorant, son procédé de préparation et son utilisation
WO2001003513A1 (fr) * 1999-07-08 2001-01-18 Cerestar Holding B.V. Preparation pour bonbon dur sans sucre
EP1378168A1 (fr) * 2002-07-03 2004-01-07 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Pâte contenant du alpha-D-glucopyranosyl-1,6-sorbitol pour produit de boulangerie et procédé de préparation du dit produit
WO2005014608A2 (fr) * 2003-07-18 2005-02-17 Cargill Incorporated Procede de preparation de produits enrichis en maltitol
DE102004038689A1 (de) * 2004-08-10 2006-03-02 Südzucker AG Mannheim/Ochsenfurt Organoleptisch verbesserte besonders lagerstabile Hartkaramellen

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9237758B2 (en) 2008-05-02 2016-01-19 Intercontinental Great Brands Llc Multilayered sugar free isomalt confectionery and methods of making same
US9060526B2 (en) 2009-01-22 2015-06-23 Intercontinental Great Brands Llc Confectionery processing
US8920856B2 (en) 2009-10-08 2014-12-30 Intercontinental Great Brands Llc Co-extruded layered candy and gum apparatus and methods
US9247761B2 (en) 2009-10-30 2016-02-02 Intercontinental Great Brands Llc Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery

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