CN101720190A - 糖食和片剂的包衣 - Google Patents
糖食和片剂的包衣 Download PDFInfo
- Publication number
- CN101720190A CN101720190A CN200880009019A CN200880009019A CN101720190A CN 101720190 A CN101720190 A CN 101720190A CN 200880009019 A CN200880009019 A CN 200880009019A CN 200880009019 A CN200880009019 A CN 200880009019A CN 101720190 A CN101720190 A CN 101720190A
- Authority
- CN
- China
- Prior art keywords
- polyalcohol
- product
- coating
- dressing
- fusion
- 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.)
- Pending
Links
- 238000000576 coating method Methods 0.000 title claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 title claims description 12
- 239000011248 coating agent Substances 0.000 title abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 4
- 150000005846 sugar alcohols Polymers 0.000 claims description 27
- 230000004927 fusion Effects 0.000 claims description 10
- 241000360590 Erythrites Species 0.000 claims description 5
- 238000005266 casting Methods 0.000 claims description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000000905 isomalt Substances 0.000 claims description 4
- 235000010439 isomalt Nutrition 0.000 claims description 4
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000010924 continuous production Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 229920005862 polyol Polymers 0.000 abstract 2
- 150000003077 polyols Chemical class 0.000 abstract 2
- 238000002425 crystallisation Methods 0.000 description 9
- 230000008025 crystallization Effects 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 9
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 238000009792 diffusion process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 229940112822 chewing gum Drugs 0.000 description 3
- 235000015218 chewing gum Nutrition 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 230000009477 glass transition Effects 0.000 description 2
- 238000010923 batch production Methods 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 238000003618 dip coating Methods 0.000 description 1
- 239000008298 dragée Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000003856 thermoforming Methods 0.000 description 1
Images
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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/22—Apparatus for coating by casting of liquids
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0091—Coating by casting of liquids
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0093—Coating by dipping in a liquid, at the surface of which another liquid or powder may be floating
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/24—Apparatus for coating by dipping in a liquid, at the surface of which another liquid or powder may be floating
-
- 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
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
- B30B11/18—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses using profiled rollers
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mechanical Engineering (AREA)
- Inorganic Chemistry (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
本发明涉及一种可食用产品的包衣方法。该方法包括向该产品施加熔融的多元醇并冷却该多元醇而使其结晶成固体形式。
Description
本发明涉及利用多元醇对糖食和片剂进行包衣。多元醇是普通的一类包括糖醇的化合物。糖醇是低热量甜味剂，其可替代糖本身使用。糖醇的实例包括木糖醇、甘露醇、赤藓醇、麦芽糖醇和山梨糖醇。
目前，锅包衣被广泛地用于对诸如口香糖片、药片和糖衣丸(一种糖食形式)的产品进行包衣。锅包衣典型地产生一层糖果包衣，其可以改善气味、提供嘎吱嘎吱声并改良外观。糖食工业目前的工艺水平为Driam包衣(Driam是制造商的名字)，由此为了速度和一致性使锅包衣工艺自动化和半优化。对一批糖食进行包衣所需的典型时间就Driam而言为5小时，就锅包衣机而言为10小时。
在典型的Driam或锅包衣中，糖食产品或片剂翻滚，同时对其喷射糖浆。每隔几分钟施加少量的糖浆，其在施加下一个量的糖浆之前干燥。这种干燥的需求来自水分经糖浆扩散到表面然后蒸发的需要；并且是造成工艺缓慢的主要原因。翻滚意味着对产品连续施加压力。如果它们不够坚固，则它们可能会破碎或变形，例如片剂可能碎裂。
存在许多与锅包衣有关的问题。第一，它缓慢。由于等待水分扩散到表面并蒸发的持续需要，所以要花费几个小时形成有效的包衣。第二，它是间歇式工艺，连续式工艺可能会提供更大的灵活性、工艺控制，并降低整批损耗的机会。
而且，该工艺可能造成损伤。片剂在锅包衣期间可能碎裂，并且太软的口香糖在锅包衣期间可能破碎或变形。在后一种情况下，这导致口香糖必须在包衣工艺前需求进行硬化，从而附加另外的工艺步骤。该工艺还可能引起成对(twinning)，其中在锅/Driam包衣工艺期间由于使用糖浆而变粘使得片剂可能粘在一起，并产生粘在一起的成对片剂。
根据本发明，提供一种可食用产品的包衣方法，该方法包括：
向该产品施加熔融的多元醇；
冷却该多元醇使其结晶成固体形式。
该方法可以使用浸渍、浇铸或共挤出来施加熔融的多元醇。
该多元醇可能是赤藓醇、木糖醇、甘露醇、山梨糖醇、麦芽糖醇、异麦芽酮糖醇(Isomalt)、蔗糖中的一种。
代替如锅包衣法中的喷射糖浆(溶于水的多元醇或糖)，本发明施加熔融的多元醇，使得该熔融的多元醇冷却，然后结晶成固体形式。
该方法有许多如下优点。第一是速度，本发明等待热扩散，代替了等待水分扩散。热扩散远比水分扩散快。本发明还等待结晶过程发生；结晶需要的时间取决于所选择材料的不同而异。
本发明可以是连续式工艺。由于快，所以基于熔体结晶的工艺能够以连续式在线形式操作，需要谨慎之处在于工艺的连续部分(例如熔融的多元醇施加和冷却)。
由于不需要翻滚，还存在较少的损坏，在包衣期间待包衣的产品的压力降低，且由于工艺的在线特性，因每个产品可能被单独处理，从而避免成对。
现在将参考附图对本发明进行描述，其中：
图1至3显示了采用本发明的方法的图解实例。
本发明采用熔体结晶工艺，其依靠多元醇迅速结晶。由熔体迅速结晶的材料倾向于是熔点Tm与玻璃化转变温度Tg的比值大的那些材料。下面显示了多元醇的列表。由此可以看出，特定的多元醇如甘露醇和赤藓醇具有高Tm/Tg比值且特别适合于熔体结晶。例如，麦芽糖醇可能不太适合，但如果工艺的其他方面需要，仍然可以采用。
| 赤藓醇 | 木糖醇 | 甘露醇 | 山梨糖醇 | 麦芽糖醇 | 异麦芽酮糖醇 | 蔗糖 | |
| 熔点Tm(℃) | 121 | 94 | 165 | 97 | 150 | 145-150 | 190 |
| 玻璃化转变温度，Tg(℃) | -42 | -22 | -39 | -5 | 47 | 34 | 52 |
| 比值Tm/Tg | 1.706 | 1.462 | 1.872 | 1.381 | 1.322 | 1.370 | 1.425 |
| 排序 | 2 | 3 | 1 | 5 | 7 | 6 | 4 |
现在描述应用本发明的方法。应当注意，本发明基于熔体结晶的方法可以用来或者代替整个锅包衣过程，或者仅代替其一部分，例如生产包衣厚度的第一个四分之一。该方法可通过在进入锅/Driam包衣工艺之前附加初始包衣来强化产品，这会是有益的。
基于迅速熔体结晶的包衣方法可以通过许多方法实现。这些方法包括浸涂或淋掛(enrobing)、浇铸/热成型壳或者共挤出。沿用这些成型方法，为了确保平滑的包衣，可能是使单独的片通过管以保证充分冷却，同时维持均匀的表面包衣。这三种成型方法将在下面简要描述。
附图1显示浸渍方法，其中待包衣的产品1夹持于框架2中，然后放入熔融的多元醇的池3中。一旦向每个产品1施加了熔融的多元醇3的均匀包衣，就将框架2移开，并使产品1冷却以致多元醇可以固化。
附图2显示替代方法，其中提供浇铸技术来将熔融的多元醇3施加于产品1。在这种情况下，使产品1穿过旋转模具4，所述旋转模具4在每个可食用产品周围提供多元醇的浇铸壳体，接着使其冷却而固定在每个产品1周围并形成封装产品。
附图3显示又一种方法，其中采用共挤出。在这个实施例中，共轴喷嘴(未示出)穿过内喷嘴挤出产品元件1且穿过外喷嘴挤出熔融的多元醇3，多元醇3冷却并在产品1周围固化，从而形成封装产品。在这种情况下，挤出工艺可以是脉动式的，从而形成离散的小片1，尽管这可以补充在挤出之后的附加收缩(pinching)步骤来分离单个小片。如果挤出材料的长度足够长，则冷却隧道可能不必要，当多元醇冷却到预定量而确保均匀形成和准确制造时，发生收缩。
Claims (6)
1.一种可食用产品的包衣方法，该方法包括：
向产品施加熔融的多元醇；及
冷却该多元醇使其结晶成固体形式。
2.权利要求1的方法，其中该施加步骤采用浸渍。
3.权利要求1的方法，其中该施加步骤采用浇铸。
4.权利要求1的方法，其中该施加步骤采用共挤出。
5.前述权利要求中任一项的方法，其中该多元醇为以下中的一种：赤藓醇、木糖醇、甘露醇、山梨糖醇、麦芽糖醇、异麦芽酮糖醇、蔗糖。
6.前述权利要求中任一项的方法，其中该施加步骤和冷却步骤以连续式工艺进行。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0705234.3 | 2007-03-19 | ||
| GBGB0705234.3A GB0705234D0 (en) | 2007-03-19 | 2007-03-19 | Coating of confectionery and tablets |
| PCT/GB2008/000971 WO2008114013A1 (en) | 2007-03-19 | 2008-03-19 | Coating of confectionery and tablets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101720190A true CN101720190A (zh) | 2010-06-02 |
Family
ID=38008678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200880009019A Pending CN101720190A (zh) | 2007-03-19 | 2008-03-19 | 糖食和片剂的包衣 |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20100129508A1 (zh) |
| EP (1) | EP2131666A1 (zh) |
| CN (1) | CN101720190A (zh) |
| AU (1) | AU2008228078A1 (zh) |
| CA (1) | CA2682264C (zh) |
| GB (1) | GB0705234D0 (zh) |
| RU (1) | RU2009136754A (zh) |
| WO (1) | WO2008114013A1 (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211483A (zh) * | 2015-11-10 | 2016-01-06 | 苏州尚融生物技术有限公司 | 一种具有回苦味的无糖清口糖及其制备方法 |
| CN110172012A (zh) * | 2019-07-06 | 2019-08-27 | 浙江华康药业股份有限公司 | 直接压片甘露醇的制备方法 |
| CN110234231A (zh) * | 2017-01-27 | 2019-09-13 | Wm.雷格利 Jr.公司 | 口香糖产品和制造方法 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB201003288D0 (en) | 2010-02-26 | 2010-04-14 | Cadbury Uk Ltd | Apparatus and method for manufacturing products |
| AU2014200769B2 (en) * | 2010-02-26 | 2014-10-16 | Cadbury Uk Limited | Apparatus and method for manufacturing products |
| PL2594138T3 (pl) * | 2011-11-17 | 2016-07-29 | Wrigley W M Jun Co | Wytłaczany chrupki wyrób cukierniczy |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3477858A (en) * | 1966-09-12 | 1969-11-11 | Corn Products Co | Process for coating nuts |
| DE2636152C2 (de) * | 1976-08-11 | 1980-11-06 | Arcana Chem.-Pharm. Fabrik Gmbh, Spittal, Drau (Oesterreich) | Verfahren zur Herstellung von Dragees |
| US4812318A (en) * | 1987-05-12 | 1989-03-14 | Food-Tek, Inc. | Chocolate enrobed wafer products and method for preparing the same |
| EP0938847A1 (en) * | 1998-01-27 | 1999-09-01 | Societe Des Produits Nestle S.A. | A process for the preparation of a chilled product |
| GB0217076D0 (en) * | 2002-07-23 | 2002-08-28 | Mars Inc | Foodstuff |
| US7338677B2 (en) * | 2002-08-14 | 2008-03-04 | Wm. Wrigley Jr. Company | Methods for manufacturing coated confectionary products |
| CN105360562A (zh) * | 2006-04-21 | 2016-03-02 | 洲际大品牌有限责任公司 | 包衣组合物、糖食和咀嚼型胶基糖组合物以及方法 |
-
2007
- 2007-03-19 GB GBGB0705234.3A patent/GB0705234D0/en not_active Ceased
-
2008
- 2008-03-19 CN CN200880009019A patent/CN101720190A/zh active Pending
- 2008-03-19 EP EP08718809A patent/EP2131666A1/en not_active Withdrawn
- 2008-03-19 WO PCT/GB2008/000971 patent/WO2008114013A1/en active Application Filing
- 2008-03-19 AU AU2008228078A patent/AU2008228078A1/en not_active Abandoned
- 2008-03-19 US US12/531,860 patent/US20100129508A1/en not_active Abandoned
- 2008-03-19 CA CA2682264A patent/CA2682264C/en active Active
- 2008-03-19 RU RU2009136754/13A patent/RU2009136754A/ru not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211483A (zh) * | 2015-11-10 | 2016-01-06 | 苏州尚融生物技术有限公司 | 一种具有回苦味的无糖清口糖及其制备方法 |
| CN110234231A (zh) * | 2017-01-27 | 2019-09-13 | Wm.雷格利 Jr.公司 | 口香糖产品和制造方法 |
| CN110172012A (zh) * | 2019-07-06 | 2019-08-27 | 浙江华康药业股份有限公司 | 直接压片甘露醇的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2682264A1 (en) | 2008-09-25 |
| GB0705234D0 (en) | 2007-04-25 |
| WO2008114013A1 (en) | 2008-09-25 |
| EP2131666A1 (en) | 2009-12-16 |
| AU2008228078A1 (en) | 2008-09-25 |
| CA2682264C (en) | 2012-03-06 |
| RU2009136754A (ru) | 2011-04-20 |
| US20100129508A1 (en) | 2010-05-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720190A (zh) | 糖食和片剂的包衣 | |
| EP1913820B1 (fr) | Composition édulcorante granulée | |
| EP0518770B1 (fr) | Bonbon sucre cuit sans sucre et son procédé de fabrication | |
| KR20130125748A (ko) | 다이 성형된, 초콜릿 충진 막대사탕 및 그의 제조 방법 | |
| RU2606527C2 (ru) | Способ изготовления кондитерского изделия (варианты) | |
| US20220346404A1 (en) | Confectionery product and multilayer confectionary item | |
| DE60004959D1 (de) | Verfahren zur Herstellung von Konfektriegeln | |
| JP2004533844A5 (zh) | ||
| RU2004120279A (ru) | Способ высокоскоростного покрытия сердцевин кондитерских продуктов | |
| EP2428120A1 (en) | Method for producing a filled chocolate product | |
| US20180000110A1 (en) | Dual structure crunchy gum pellet | |
| EP2330919B1 (en) | Confectionery and methods of production thereof | |
| KR20010070197A (ko) | 매우 단단한 과자의 끈적임 방지 | |
| EP1062874B1 (en) | Method for making moulded confectionery products | |
| EP1062875B1 (en) | Device for making moulded confectionery products | |
| WO2016102186A1 (en) | Process for manufacturing lollipop with filling and corresponding product obtainable therewith | |
| PL218898B1 (pl) | Sposób wytwarzania wyrobu piankowego | |
| WO2004039167A1 (en) | Method of preparing moulded confectionery articles | |
| TW201532523A (zh) | 沉積口香糖產物 | |
| CN100548140C (zh) | 一种油炸冰淇淋的生产工艺和装置 | |
| WO2019231420A2 (en) | A development for producing caramel candies by frozen cone and cold stamping technologies | |
| WO2008034976A2 (fr) | Procédé et dispositif de préparation de produits naturels cristallisés par enrobage de sucre | |
| JPH07194304A (ja) | 針状チョコレートおよびその製法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100602 |