CN1297690A - 防止硬糖发粘 - Google Patents

防止硬糖发粘 Download PDF

Info

Publication number
CN1297690A
CN1297690A CN00134437A CN00134437A CN1297690A CN 1297690 A CN1297690 A CN 1297690A CN 00134437 A CN00134437 A CN 00134437A CN 00134437 A CN00134437 A CN 00134437A CN 1297690 A CN1297690 A CN 1297690A
Authority
CN
China
Prior art keywords
coating
hard candy
hard
candy
fat
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.)
Granted
Application number
CN00134437A
Other languages
English (en)
Other versions
CN1174685C (zh
Inventor
C·索尔达尼
A·S·怀特豪泽
J·M·利德贝特尔
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CN1297690A publication Critical patent/CN1297690A/zh
Application granted granted Critical
Publication of CN1174685C publication Critical patent/CN1174685C/zh
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • 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
    • A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
    • 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
    • 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
    • A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Lubricants (AREA)
  • Application Of Or Painting With Fluid Materials (AREA)

Abstract

本发明涉及一种涂层硬糖,其特征在于所述涂层含有熔点在25—65℃,优选在30—40℃的固体脂肪。本发明还涉及一种涂布硬糖的方法,包括以熔融形式将涂层涂布到硬糖的表面上并冷却固化所述涂层。

Description

防止硬糖发粘
本发明涉及一种表面粘性降低的涂层硬糖及其制备方法。
硬糖，例如棒棒糖、透明硬糖(印有字母的)、冰薄荷糖、药物糖果等，具有坚硬质地、透明外观，并且通常由糖和葡萄糖浆基料与赋予满意口味的大量添加剂制得。这些产品的缺点是它们通常高度吸湿并易于吸收水分，从而使它们粘附到包装物、手、表面上并彼此粘连在一起，所有这些对消费者都是不方便的。
克服这些问题的早先试验包括，使用由含12-18个碳原子的固体饱和脂肪酸单甘油酯和其单或二乙酰化产物涂布的粉状抗粘剂，如α-乳糖、β-乳糖、碳酸钙、二氧化钛、滑石粉等，单或二乙酰化产物例如有单硬脂酸-单乙酰甘油酯或单月桂酸-二乙酰甘油酯，以抗粘剂的重量计该甘油酯的量为2-5wt％或更多。US4208432描述了这些抗粘剂并叙述了它们在35℃和80％的相对湿度下能够防止变粘达2周。
我们已发现，通过使用含有熔点为25-65℃的固体脂肪或脂肪衍生物的涂层，该涂层的使用量可以比以前使用量少20倍以上，并且该涂层可以是透明、无味的，同时它还可提供与未经涂布的硬糖相比粘性已极大降低的涂层硬糖。
因此，本发明提供了一种涂层硬糖，其特征在于该涂层包括熔点为25-65℃的固体脂肪或脂肪衍生物。
用于该涂层中的固体脂肪或衍生物可以是例如乙酰甘油酯、可可脂、蜡制剂、或经过精制或分馏的脂肪。该乙酰甘油酯可以来自例如大豆的任何适宜源，但是优选油棕基乙酰甘油酯。
该脂肪衍生物的熔点优选为27.5-45℃，更优选为30-40℃。
以涂层硬糖的重量计，涂层的量可以为0.01-0.1wt％，优选为0.015-0.08wt％，更优选为0.02-0.04wt％。
如果需要的话，该涂层还可以是或可以含有一种乳化剂，例如含12-18个碳原子的饱和脂肪酸的单甘油酯，例如单硬脂酸甘油酯。该乳化剂可以与脂肪以任意比例混合。
本发明还提供了一种涂布硬糖的方法，包括以熔融形式、或为粉末时经熔化之后将涂层涂布在硬糖表面，冷却固化该涂层。固化可以通过结晶进行。
可以通过喷涂或通过一刷涂机方便地涂布该涂层。或者，可以通过喷涂，然后通过一刷涂机涂布该涂层。一旦将涂层涂布到硬糖的表面上，优选以均匀分散的形式，则例如通过使用一带热空气的阶梯式转鼓可以进行进一步的加工，从而获得更均匀的分散体和更薄(涂)层。
与未涂层的硬糖相比，根据本发明生产的涂层硬糖粘性具有低粘性，吸收水分少，并且冷流变形较小。由于粘性降低，因此更容易地将它们从其包装物中释放。此外，它们对高温和湿度的耐性增加，这使它们能够运输更长距离，和/或贮藏更长时间，例如在炎热条件下贮藏高达约1年，同时其状态保持良好。借助该涂层，可以降低包装材料的规格，节约成本，并且在某些情况下完全可以省却包装材料。
以下实施例将进一步描述本发明。
实施例1
工厂生产的酸化硬糖，组成为：蔗糖，葡萄糖浆和乳酸，涂布0.04wt％的熔点为35℃的棕榈基乙酰甘油酯。将该棕榈基乙酰甘油酯熔融至约50℃，通过喷涂接着通过一刷涂机涂布到该硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量增加2.83％。在第6天这些糖果开始有点发粘并有一点冷流。甚至10天后，这些糖果仅有一点发粘且在底部仅有一点冷流。
对比实施例
与实施例1中所用的硬糖相同配料量的类似硬糖没有经过涂布，将该硬糖在20℃和65％的相对湿度下贮藏10天。发现重量增加6.62％，它为实施例1中涂层硬糖的两倍多。在第一天这些糖果就开始发粘并由于冷流而溶解。
实施例2
用0.04wt％的熔点为38℃的大豆基乙酰甘油酯涂布另外相似的硬糖。将该大豆基乙酰甘油酯熔融至约50℃，通过喷涂接着通过一刷涂机涂布到硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量增加5.16％。甚至10天后，这些糖果不发粘，但其底部开始溶解。
实施例3
用0.1wt％的可可脂涂布硬糖。将该可可脂熔融至约50℃，通过喷涂接着通过一刷涂机涂布到该硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量仅增加0.54％。甚至10天后，这些糖果不发粘并且没有冷流。
实施例4
用0.04wt％的经过分馏的植物油脂涂布硬糖。将该油脂熔融至约50℃，通过喷涂接着通过一刷涂机涂布到该硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量增加2.55％。在第8天这些糖果开始发粘并有一点冷流。10天后，这些糖果仅有一点发粘且在其底部有一点冷流。

Claims (10)

1．一种涂层硬糖，其特征在于所述涂层含有一熔点在25-65℃的固体脂肪或脂肪衍生物。
2．如权利要求1的涂层硬糖，其中所述固体脂肪为乙酰甘油酯。
3．如权利要求1的涂层硬糖，其中所述固体脂肪为棕榈基乙酰甘油酯。
4．如权利要求1的涂层硬糖，其中所述固体脂肪为可可脂。
5．如权利要求1的涂层硬糖，其中以涂层硬糖重量计，涂层的量为0.01-0.1wt％。
6．如权利要求1的涂层硬糖，其中所述涂层也为或含有一种乳化剂。
7．如权利要求1的涂层硬糖，其中所述乳化剂为单硬脂酸甘油酯。
8．一种涂布硬糖的方法，包括以熔融形式将所述涂层涂布到所述硬糖的表面上并冷却固化所述涂层。
9．如权利要求8的方法，其中所述涂层是通过喷涂或通过一刷涂机涂布的。
10．如权利要求8的方法，其中所述涂层是通过喷涂接着通过一刷涂机涂布的。
CNB001344374A 1999-12-02 2000-12-01 涂层硬糖和生产涂层硬糖的方法 Expired - Fee Related CN1174685C (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9928527.2 1999-12-02
GBGB9928527.2A GB9928527D0 (en) 1999-12-02 1999-12-02 Preventing stickiness of high-boiled confections

Publications (2)

Publication Number Publication Date
CN1297690A true CN1297690A (zh) 2001-06-06
CN1174685C CN1174685C (zh) 2004-11-10

Family

ID=10865601

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB001344374A Expired - Fee Related CN1174685C (zh) 1999-12-02 2000-12-01 涂层硬糖和生产涂层硬糖的方法

Country Status (28)

Country Link
US (1) US6616956B2 (zh)
EP (1) EP1106074B1 (zh)
JP (1) JP2001161275A (zh)
KR (1) KR20010070197A (zh)
CN (1) CN1174685C (zh)
AR (1) AR026696A1 (zh)
AT (1) ATE352210T1 (zh)
AU (1) AU784616B2 (zh)
BR (1) BR0005680A (zh)
CA (1) CA2325251A1 (zh)
CO (1) CO5221099A1 (zh)
CZ (1) CZ300537B6 (zh)
DE (1) DE60033117T2 (zh)
GB (1) GB9928527D0 (zh)
HU (1) HUP0004773A2 (zh)
ID (1) ID28580A (zh)
IL (1) IL139439A0 (zh)
MY (1) MY121178A (zh)
NO (1) NO20005986L (zh)
NZ (1) NZ508458A (zh)
PE (1) PE20010668A1 (zh)
PL (1) PL344214A1 (zh)
RU (1) RU2266675C2 (zh)
SG (1) SG97969A1 (zh)
SK (1) SK18282000A3 (zh)
TN (1) TNSN00236A1 (zh)
TR (1) TR200003558A2 (zh)
ZA (1) ZA200007088B (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112616986A (zh) * 2020-12-24 2021-04-09 三只松鼠股份有限公司 一种改善糖渍坚果仁表面发粘的方法及其应用

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030152677A1 (en) * 2002-01-15 2003-08-14 Mars, Incorporated Solid fat based materials as flow agents
DE10258146A1 (de) * 2002-12-04 2004-06-24 Südzucker AG Mannheim/Ochsenfurt Oberflächenmodifizierte Hartkaramellen mit verbesserter Lagerstabilität
NL1023257C2 (nl) * 2003-04-24 2004-10-27 Tno Vochtwerende bekledingslaag voor voedingsmiddelen.
US20070275129A1 (en) * 2006-04-21 2007-11-29 Cadbury Adams Usa Llc Coating compositions, confectionery and chewing gum compositions and methods
EP2222183A4 (en) * 2007-11-20 2014-02-19 Intercontinental Great Brands Llc DOUBLE COATED CONFECTIONERY PRODUCT
CA2704267C (en) * 2007-11-29 2015-01-20 Cadbury Adams Usa Llc Particulate coating processing
CN102046020B (zh) * 2008-04-18 2016-10-26 Wm.雷格利Jr.公司 口香糖的制造
EP2236041B1 (en) 2009-03-19 2011-02-16 Kraft Foods R & D, Inc. Method, apparatus and mold for producing a confectionery product as well as a use of a heatable component
US20110300265A1 (en) * 2010-06-08 2011-12-08 Caravan Ingredients Inc. Pan release compositions for preparation of long shelf life, bakery products
JP5849652B2 (ja) * 2011-11-29 2016-01-27 ユーハ味覚糖株式会社 発泡性食品及びその製造方法
US10820608B1 (en) 2015-10-26 2020-11-03 The Hershey Company Hard candy confections with low hygroscopicity

Family Cites Families (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3819839A (en) * 1972-02-07 1974-06-25 Swift & Co Nutmeat coating compositions for confectionery products
JPS491543A (zh) 1972-03-24 1974-01-08
US3796816A (en) * 1972-07-05 1974-03-12 Scm Corp Hard butter compositions from non-randomized triglycerides
BE805595A (en) * 1973-10-03 1974-02-01 Belmanto Foods N V Coated sweet products - using edible powder, crystals or granules coated with fat or oil layer
US4192898A (en) * 1975-10-10 1980-03-11 Par-Way Mfg Co. Stable clear liquid release agent and method for preparation
JPS545063A (en) * 1977-06-13 1979-01-16 Kanebo Ltd Powdery mold releasing agent for confectionery
US4158064A (en) 1978-01-12 1979-06-12 TV Time, Inc. Meltable hard candy article
US4238510A (en) 1979-02-21 1980-12-09 Life Savers, Inc. Sugarless coating for chewing gum and confections and method
US4317838A (en) 1979-09-24 1982-03-02 Life Savers, Inc. Method for applying sugarless coating to chewing gum and confections
GB2079129B (en) 1979-09-24 1984-08-30 Life Savers Inc Sugarless coating for comestibles and method
US4275083A (en) * 1979-10-26 1981-06-23 General Foods Corporation Gasified candy enrobed with oleaginous material
US4317839A (en) * 1980-03-24 1982-03-02 General Foods Corporation Taffy-like confection composition
US4789559A (en) * 1981-02-12 1988-12-06 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals, and process for the production and uses thereof
JPS57134498A (en) * 1981-02-12 1982-08-19 Hayashibara Biochem Lab Inc Anhydrous crystalline maltitol and its preparation and use
GB2115672B (en) 1982-02-24 1985-08-14 Nabisco Brands Inc Method for applying sugarless coating to chewing gum, confections, pills or tablets
US4647463A (en) 1983-04-04 1987-03-03 Hoover Maurice W Roasted honey coated nut product and method for making same
DE3340680A1 (de) * 1983-11-10 1985-05-23 Henkel Kgaa Verfahren zur erhoehung der viskositaet von oelen
JPS6158540A (ja) * 1984-08-29 1986-03-25 Ajinomoto Co Inc 低カロリ−キヤンデイ−
JPS61103889A (ja) * 1984-10-24 1986-05-22 Hayashibara Biochem Lab Inc 結晶エルロ−ス及びそれを含有する含蜜結晶並びにそれらの製造方法及び用途
JPS62257347A (ja) 1986-04-28 1987-11-09 San Ei Chem Ind Ltd ヌガ−、ゼリ−系ロ−ルキヤンデ−の製法
US5023102A (en) * 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
DK0380225T3 (da) * 1989-01-25 1996-03-18 Pfizer Kaloriefattige fedterstatningsprodukter
US5102664A (en) * 1989-07-19 1992-04-07 Day Charles E Good-tasting gritty drug formulations
FI88247C (fi) * 1989-11-17 1993-04-26 Xyrofin Oy Haordkaramell innehaollande xylitol och foerfarande foer framstaellning av denna
WO1992001386A1 (en) * 1990-07-20 1992-02-06 Nabisco, Inc. Reduced calorie confectionery compositions
US5503866A (en) * 1995-01-17 1996-04-02 Mallet And Company, Inc. Releasing compositions for food contact surfaces
US5741505A (en) * 1995-01-20 1998-04-21 Mars, Incorporated Edible products having inorganic coatings
GB9515077D0 (en) 1995-07-21 1995-09-20 Procter & Gamble Candy products and their manufacture
US5876774A (en) * 1996-10-11 1999-03-02 Nestec S.A. Method of making fat-based confection

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112616986A (zh) * 2020-12-24 2021-04-09 三只松鼠股份有限公司 一种改善糖渍坚果仁表面发粘的方法及其应用

Also Published As

Publication number Publication date
SK18282000A3 (sk) 2001-06-11
CO5221099A1 (es) 2002-11-28
DE60033117D1 (de) 2007-03-15
HUP0004773A2 (hu) 2002-02-28
CZ20004501A3 (cs) 2002-05-15
KR20010070197A (ko) 2001-07-25
CA2325251A1 (en) 2001-06-02
DE60033117T2 (de) 2007-08-23
ATE352210T1 (de) 2007-02-15
EP1106074A2 (en) 2001-06-13
NO20005986L (no) 2001-06-05
RU2266675C2 (ru) 2005-12-27
US20010003005A1 (en) 2001-06-07
ZA200007088B (en) 2002-05-30
CN1174685C (zh) 2004-11-10
IL139439A0 (en) 2001-11-25
US6616956B2 (en) 2003-09-09
EP1106074A3 (en) 2001-06-27
TR200003558A2 (tr) 2001-07-23
JP2001161275A (ja) 2001-06-19
AU7160600A (en) 2001-06-07
NO20005986D0 (no) 2000-11-27
NZ508458A (en) 2001-03-30
SG97969A1 (en) 2003-08-20
AU784616B2 (en) 2006-05-18
AR026696A1 (es) 2003-02-26
MY121178A (en) 2005-12-30
EP1106074B1 (en) 2007-01-24
CZ300537B6 (cs) 2009-06-10
HU0004773D0 (zh) 2001-02-28
PE20010668A1 (es) 2001-07-02
ID28580A (id) 2001-06-07
BR0005680A (pt) 2001-07-31
TNSN00236A1 (en) 2002-05-30
PL344214A1 (en) 2001-06-04
GB9928527D0 (en) 2000-02-02

Similar Documents

Publication Publication Date Title
US5709896A (en) Reduced-fat food dispersions and method of preparing
JP4917645B2 (ja) １０％より多いココアバターを含みかつ低トランス脂肪含有量を有する脂肪と油のブレンドの結晶化を安定化する方法
CN1174685C (zh) 涂层硬糖和生产涂层硬糖的方法
CA2693608C (en) Composition comprising triglycerides
CN1128584C (zh) 甜食/面包制造业用表面包覆材料及其制作方法
ZA200605432B (en) Reduced-fat flavored coating and methods of using same
MXPA96005214A (es) Revestimeinto sin azucar obtenido por grageificacion dura y su procedimiento de obtencion
MX2011000964A (es) Reemplazos de goma arábiga en : (1) recubrimirnto firme, confituras, adhesión y revestimientos; (2) películas comestibles y encapsulamiento de sabor; y (3) litografía.
US5108769A (en) Structured fat emulsion in confectionery coating
WO1999065323A1 (en) Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby
US10709162B2 (en) Edible composition
US6110515A (en) Method to prevent confectionery color bleed to aqueous frozen media
CA2355502C (en) Resilient pure chocolate coating composition for novelty ice cream items
JP2000139347A (ja) 糖菓被覆材料中の脂肪含量を減ずる方法
JP5233913B2 (ja) キャンディ層を有する糖衣物およびその製造方法
JPH0378974B2 (zh)
WO2022209841A1 (ja) 冷菓用油性食品
CA2093751A1 (en) Aqueous gel matrix for replacement of confection fats
CZ384799A3 (cs) Způsob snížení obsahu tuku v polevách

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
C17 Cessation of patent right
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20041110

Termination date: 20121201