BR0011310A - Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìcia - Google Patents
Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìciaInfo
- Publication number
- BR0011310A BR0011310A BR0011310-7A BR0011310A BR0011310A BR 0011310 A BR0011310 A BR 0011310A BR 0011310 A BR0011310 A BR 0011310A BR 0011310 A BR0011310 A BR 0011310A
- Authority
- BR
- Brazil
- Prior art keywords
- food composition
- sucrose
- mixture
- weight
- carrageenans
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Patente de Invenção: "COMPOSIçãO ALIMENTìCIA COM ALTO TEOR DE SóLIDOS, PROCESSO PARA SUA PREPARAçãO ASSIM COMO O USO DE CARRAGEENANS PARA GELIFICAçãO DE COMPOSIçãO ALIMENTìCIA". Uma composição alimentícia compreendendo sólidos solúveis na faixa de cerca de 50% a cerca de 90% em peso, pelo menos 70% em peso da mesma sendo um adoçante compreendendo adoçantes sucrose e não-sucrose em uma razão em peso de adoçantes sucrose para não-sucrose de 0:100 a 95:5, onde o adoçante não-sucrose é de um DE (Equivalente Dextrose) de pelo menos cerca de 30, um componente carrageenan em uma quantidade suficiente para formar um gel, e água para balanço, e onde a temperatura de gelificação da dita composição é < 95<198>C. A dita composição alimentícia pode ser produzida por um processo compreendendo: (a) dispersão de carrageenan em um xarope de um adoçante não-sucrose em uma temperatura suficiente para dispersar a carrageenan no dito xarope enquanto agitando; (b) adição de água e aquecimento da mistura ao seu ponto de ebulição; (c) ajuste de teor de sólidos solúveis para a partir de cerca de 50% a cerca de 90% em peso, (d) deposição da dita mistura e (e) resfriamento da dita mistura para abaixo da temperatura de deposição da dita mistura. A composição alimentícia gelifica rapidamente e forma um gel em temperaturas abaixo de 95<198>C. A composição alimentícia é especial para produtos de confeitaria tais como doces macios, marshmallows ou vidrados.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA199900650 | 1999-05-12 | ||
PCT/DK2000/000252 WO2000069275A1 (en) | 1999-05-12 | 2000-05-12 | Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0011310A true BR0011310A (pt) | 2002-02-26 |
Family
ID=8095992
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR0011310-7A BR0011310A (pt) | 1999-05-12 | 2000-05-12 | Composição alimentìcia com alto teor de sólidos, processo para sua preparação assim como o uso de carrageenans para gelificação de composição alimentìcia |
Country Status (15)
Country | Link |
---|---|
US (1) | US6967037B1 (pt) |
EP (1) | EP1176874A1 (pt) |
JP (1) | JP2002543817A (pt) |
CN (1) | CN1352526A (pt) |
AU (1) | AU777263B2 (pt) |
BR (1) | BR0011310A (pt) |
CA (1) | CA2368635C (pt) |
CZ (1) | CZ20014067A3 (pt) |
HU (1) | HUP0201046A3 (pt) |
IL (1) | IL145991A0 (pt) |
MX (1) | MXPA01011033A (pt) |
NZ (1) | NZ514994A (pt) |
RU (1) | RU2001132756A (pt) |
TR (1) | TR200103241T2 (pt) |
WO (1) | WO2000069275A1 (pt) |
Families Citing this family (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8519008B2 (en) | 2003-01-22 | 2013-08-27 | Purina Animal Nutrition Llc | Method and composition for improving the health of young monogastric mammals |
US7816341B2 (en) * | 2003-04-14 | 2010-10-19 | Fmc Corporation | Homogeneous, thermoreversible gel containing reduced viscosity carrageenan and products made therefrom |
JP2006526057A (ja) | 2003-04-14 | 2006-11-16 | エフ エム シー コーポレーション | 均一で熱可逆性の低粘度ポリマンナンガムフィルム及びそれからつくったソフトカプセル |
US20100233312A9 (en) * | 2005-04-11 | 2010-09-16 | The Procter & Gamble Company | Compositions comprising probiotic and sweetener components |
US20080260906A1 (en) * | 2006-03-17 | 2008-10-23 | Marko Stojanovic | Compositions comprising probiotic and sweetener components |
JP2007319048A (ja) * | 2006-05-31 | 2007-12-13 | Taiyo Kagaku Co Ltd | 冷凍及び加熱耐性を持つゼリー状食品 |
US9095157B2 (en) * | 2006-11-09 | 2015-08-04 | Toms Gruppen A/S | Sweet confectionery products |
WO2008100853A1 (en) * | 2007-02-12 | 2008-08-21 | Wm. Wrigley Jr. Company | Confectionery products comprising polyols |
EP1969952A1 (en) * | 2007-03-07 | 2008-09-17 | Friesland Brands B.V. | Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas |
JP2009039096A (ja) * | 2007-07-17 | 2009-02-26 | Uha Mikakuto Co Ltd | ソフトキャンディ |
FR2919984B1 (fr) * | 2007-08-13 | 2009-11-06 | Rousselot Isle Sur La Sorgue S | Confiserie aeree de type marshmallow et procede de preparation |
TR200705685A2 (tr) * | 2007-08-16 | 2008-03-21 | Özmer Meyve Özleri̇ Kokteyl Soslari Sanayi̇ Ti̇caret Ve Pazarlama Li̇mi̇ted Şi̇rketi̇ | Bitkisel, kullanıma hazır dekoratif soğuk pasta jeli |
EP2484220A1 (en) * | 2008-05-02 | 2012-08-08 | Kraft Foods Global Brands LLC | Sugar free mannitol confectionery and methods of making same |
ITMI20081478A1 (it) * | 2008-08-06 | 2010-02-07 | Moldes S R L | Formulazione di gel acquoso per la somministrazione di sostanze farmaceutiche e/o nutritive |
US20100034933A1 (en) * | 2008-08-07 | 2010-02-11 | The J.M. Smucker Co. | Stable muffin batters and methods for making same |
EP2260721B1 (en) * | 2009-05-20 | 2016-08-31 | Rousselot B.V. | Marshmallow-like aerated confectionery and method of preparation thereof |
WO2011047787A1 (en) * | 2009-10-19 | 2011-04-28 | Cargill, Incorporated | Non-gelatin containing non-dairy aerated fruit preparation and method of making same |
EP2335498A1 (en) * | 2009-12-09 | 2011-06-22 | Nestec S.A. | A spoonable sparkling jellified food product |
EP2452570A1 (en) * | 2010-11-12 | 2012-05-16 | Nestec S.A. | Gel composition |
EP2809174A4 (en) * | 2012-02-03 | 2015-11-04 | Pipe Don T Paint Pty Ltd | DECORATION, DECORATIVE BASE AND MANUFACTURING METHOD THEREFOR |
WO2014107293A1 (en) * | 2013-01-03 | 2014-07-10 | Dow Global Technologies Llc | Stabilizer composition for food and beverage products |
KR101602785B1 (ko) * | 2013-12-04 | 2016-03-11 | 롯데제과주식회사 | 식물성 마쉬멜로우, 이의 제조 방법 및 이를 적용한 과자 |
US20170251692A1 (en) * | 2014-09-26 | 2017-09-07 | Fmc Corporation | Confectionery Containing Low Viscosity Iota Carrageenan |
WO2016164464A1 (en) | 2015-04-07 | 2016-10-13 | Church & Dwight Co., Inc. | Multicomponent gummy compositions with hard core |
US11406117B2 (en) * | 2015-08-21 | 2022-08-09 | Katjes Fassin Gmbh. + Co. Kommanditgesellschaft | Gel-comprising cartridge for the preparation of confectionery |
CN105778122B (zh) * | 2015-12-01 | 2018-06-05 | 大连工业大学 | 一种Iota型卡拉胶和Kappa型卡拉胶混合凝胶及其制备方法 |
MX2018009076A (es) | 2016-03-09 | 2018-11-09 | Cj Cheiljedang Corp | Composicion de jarabe que contiene alulosa y alimentos que contienen el mismo. |
CN108850381A (zh) * | 2017-05-10 | 2018-11-23 | 雀巢产品技术援助有限公司 | 个性化模制的软糖产品及其制备方法 |
WO2022229398A1 (de) * | 2021-04-30 | 2022-11-03 | Südzucker AG | ZUCKERREDUZIERTE SÜßUNGSMITTELZUSAMMENSETZUNG UND VERFAHREN ZU IHRER HERSTELLUNG |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4390553A (en) | 1980-08-05 | 1983-06-28 | Maryland Cup Corporation | Edible food containers and the method of coating said containers |
US5000974A (en) * | 1986-11-12 | 1991-03-19 | International Flavors & Fragrances, Inc. | Process of the preparation of fruit, vegetable or spicy aerated foods |
US4714620A (en) | 1986-12-12 | 1987-12-22 | Warner-Lambert Company | Soft, sugarless aerated confectionery composition |
US4959230A (en) | 1988-09-27 | 1990-09-25 | Kraft General Foods, Inc. | Composition for extending shelf life of fruits and vegetables |
US5132128A (en) | 1991-04-17 | 1992-07-21 | The J. M. Smucker Company | Reduced calorie dessert topping |
AU655462B2 (en) * | 1991-05-01 | 1994-12-22 | Hershey Foods Corporation | Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process |
US5306519A (en) | 1991-05-23 | 1994-04-26 | Universal Foods Corporation | Syrup for confections and methods for using same |
CH685320A5 (de) | 1993-11-10 | 1995-06-15 | Sigrist E Ag | Fondant und Verfahren zu seiner Herstellung. |
US5603979A (en) | 1994-02-15 | 1997-02-18 | Peanut Wonder Corp. | Low fat peanut butter-like product being shelf stable at room temperatures and method for making the same |
US5631034A (en) | 1994-03-31 | 1997-05-20 | Kraft Foods, Inc. | Preparation of an aqueous sugar frosting mix |
WO1998020860A2 (en) | 1996-11-15 | 1998-05-22 | Fmc Corporation | Hydrocolloid delivery system |
GB9902073D0 (en) * | 1999-01-29 | 1999-03-24 | Nestle Sa | Chewy confectionery product |
-
2000
- 2000-05-12 CA CA002368635A patent/CA2368635C/en not_active Expired - Fee Related
- 2000-05-12 MX MXPA01011033A patent/MXPA01011033A/es active IP Right Grant
- 2000-05-12 CN CN00807473A patent/CN1352526A/zh active Pending
- 2000-05-12 IL IL14599100A patent/IL145991A0/xx unknown
- 2000-05-12 TR TR2001/03241T patent/TR200103241T2/xx unknown
- 2000-05-12 HU HU0201046A patent/HUP0201046A3/hu unknown
- 2000-05-12 JP JP2000617742A patent/JP2002543817A/ja active Pending
- 2000-05-12 RU RU2001132756/13A patent/RU2001132756A/ru unknown
- 2000-05-12 BR BR0011310-7A patent/BR0011310A/pt not_active Application Discontinuation
- 2000-05-12 WO PCT/DK2000/000252 patent/WO2000069275A1/en active IP Right Grant
- 2000-05-12 NZ NZ514994A patent/NZ514994A/en unknown
- 2000-05-12 US US09/926,475 patent/US6967037B1/en not_active Expired - Fee Related
- 2000-05-12 EP EP00926718A patent/EP1176874A1/en not_active Withdrawn
- 2000-05-12 CZ CZ20014067A patent/CZ20014067A3/cs unknown
- 2000-05-12 AU AU45372/00A patent/AU777263B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
WO2000069275A1 (en) | 2000-11-23 |
MXPA01011033A (es) | 2002-06-04 |
US6967037B1 (en) | 2005-11-22 |
CA2368635C (en) | 2009-11-10 |
AU4537200A (en) | 2000-12-05 |
EP1176874A1 (en) | 2002-02-06 |
HUP0201046A2 (hu) | 2002-07-29 |
CZ20014067A3 (cs) | 2002-05-15 |
NZ514994A (en) | 2003-05-30 |
JP2002543817A (ja) | 2002-12-24 |
RU2001132756A (ru) | 2008-02-20 |
TR200103241T2 (tr) | 2002-04-22 |
AU777263B2 (en) | 2004-10-07 |
CN1352526A (zh) | 2002-06-05 |
IL145991A0 (en) | 2002-07-25 |
CA2368635A1 (en) | 2000-11-23 |
HUP0201046A3 (en) | 2002-11-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA10 | Dismissal: dismissal - article 33 of industrial property law | ||
B11Y | Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette] | ||
B15K | Others concerning applications: alteration of classification |
Ipc: A23G 3/42 (2006.01), A23G 3/34 (2006.01), A23G 3/5 |