ES2972548T3 - Composición para la preparación de caramelos - Google Patents

Composición para la preparación de caramelos

Info

Publication number
ES2972548T3
ES2972548T3 ES20759351T ES20759351T ES2972548T3 ES 2972548 T3 ES2972548 T3 ES 2972548T3 ES 20759351 T ES20759351 T ES 20759351T ES 20759351 T ES20759351 T ES 20759351T ES 2972548 T3 ES2972548 T3 ES 2972548T3
Authority
ES
Spain
Prior art keywords
candies
preparation
composition
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.)
Active
Application number
ES20759351T
Other languages
English (en)
Inventor
Joo Hee Lim
Su Jeong Kim
Youn Kyung Bak
Sung Bae Byun
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.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
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 CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Application granted granted Critical
Publication of ES2972548T3 publication Critical patent/ES2972548T3/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
ES20759351T 2019-02-19 2020-02-18 Composición para la preparación de caramelos Active ES2972548T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020190019414A KR102277493B1 (ko) 2019-02-19 2019-02-19 캔디 제조용 조성물
PCT/KR2020/002342 WO2020171560A2 (ko) 2019-02-19 2020-02-18 캔디 제조용 조성물

Publications (1)

Publication Number Publication Date
ES2972548T3 true ES2972548T3 (es) 2024-06-13

Family

ID=72144983

Family Applications (1)

Application Number Title Priority Date Filing Date
ES20759351T Active ES2972548T3 (es) 2019-02-19 2020-02-18 Composición para la preparación de caramelos

Country Status (14)

Country Link
US (1) US20220132884A1 (es)
EP (1) EP3928629B1 (es)
JP (1) JP7239723B2 (es)
KR (1) KR102277493B1 (es)
CN (1) CN113473866B (es)
BR (1) BR112021015741A2 (es)
CA (1) CA3129824C (es)
CL (1) CL2021002135A1 (es)
CO (1) CO2021010885A2 (es)
ES (1) ES2972548T3 (es)
IL (1) IL285453A (es)
MX (1) MX2021009828A (es)
SG (1) SG11202108843UA (es)
WO (1) WO2020171560A2 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102556532B1 (ko) * 2022-12-26 2023-07-14 이정우 디저트 성분이 개재된 마시멜로우의 제조방법

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4528206A (en) * 1983-12-20 1985-07-09 Howard Kastin Hard candy composition
JPS63267244A (ja) * 1987-04-24 1988-11-04 Nippon Shokuhin Kako Ltd 飲食物の製造方法
FR2677524B1 (fr) * 1991-06-14 1993-10-08 Roquette Freres Bonbon sucre cuit sans sucre et son procede de fabrication.
US6780990B1 (en) * 1998-03-26 2004-08-24 Spi Polyols, Inc. Hydrogenated starch hydrolysate
KR100666608B1 (ko) * 2004-07-29 2007-01-09 주식회사 삼양제넥스 캔디제조용 말티톨 시럽 조성물 및 이를 이용한 무설탕캔디의 제조방법
JP4731542B2 (ja) * 2007-12-13 2011-07-27 旭化成ケミカルズ株式会社 セロオリゴ糖含有キャンディー
MX355339B (es) * 2010-12-30 2018-04-16 Wrigley W M Jun Co Caramelo duro con reducción en azúcar.
KR101260876B1 (ko) * 2011-08-19 2013-05-06 대상 주식회사 캔디용 물엿, 캔디 제조용 조성물, 및 캔디
JP2013236594A (ja) 2012-05-16 2013-11-28 Matsutani Chem Ind Ltd グミキャンディ及びその製造方法
JP6017917B2 (ja) 2012-10-17 2016-11-02 松谷化学工業株式会社 卵加工食品の味質を改善する方法
JP6273692B2 (ja) 2013-05-22 2018-02-07 ユーハ味覚糖株式会社 ハードキャンディ
WO2015075473A1 (en) * 2013-11-22 2015-05-28 Tate & Lyle Ingredients Americas Llc Food and beverage products comprising allulose (psicose)
WO2016032282A1 (ko) * 2014-08-29 2016-03-03 주식회사 크라운제과 무설탕 소프트 캔디 제조방법 및 조성물
KR101709256B1 (ko) * 2015-06-04 2017-03-08 주식회사 삼양사 감미질 및 성형성이 우수한 저칼로리 하드 캔디
EP3854217A1 (en) 2015-10-02 2021-07-28 Wm. Wrigley Jr. Company Confections containing allulose
WO2017144485A1 (en) * 2016-02-23 2017-08-31 Roquette Freres Method of preparation of chewy candies comprising crystalline allulose particles
EP3269251A1 (en) 2016-07-13 2018-01-17 Roquette Frères Short texture caramel
KR20180047894A (ko) 2016-11-01 2018-05-10 주식회사 삼양사 저칼로리 시리얼 바 조성물

Also Published As

Publication number Publication date
IL285453A (en) 2021-09-30
SG11202108843UA (en) 2021-09-29
JP7239723B2 (ja) 2023-03-14
CN113473866B (zh) 2024-03-08
CO2021010885A2 (es) 2021-09-09
KR102277493B1 (ko) 2021-07-14
BR112021015741A2 (pt) 2021-10-26
KR20200101146A (ko) 2020-08-27
EP3928629A4 (en) 2022-09-28
CL2021002135A1 (es) 2022-02-04
MX2021009828A (es) 2021-09-08
CA3129824A1 (en) 2020-08-27
EP3928629A2 (en) 2021-12-29
US20220132884A1 (en) 2022-05-05
WO2020171560A2 (ko) 2020-08-27
EP3928629B1 (en) 2023-11-15
CA3129824C (en) 2023-06-27
CN113473866A (zh) 2021-10-01
WO2020171560A3 (ko) 2020-12-10
JP2022520482A (ja) 2022-03-30

Similar Documents

Publication Publication Date Title
EP3897522A4 (en) MICROCAPSULE COMPOSITION
ES2933249R1 (es) Composiciones para la liberación controlada de ingredientes activos y métodos de preparación de las mismas
ES2837136R1 (es) Proceso para la preparación de 3alfa-hidroxi-5alfa-pregnan-20-ona (Brexanolona)
GB2575549B (en) Chocolate composition
GB201911517D0 (en) Pharmaceutical composition
GB201804548D0 (en) Pharmaceutical compositions
GB201807053D0 (en) Pharmaceutical composition
ES2972548T3 (es) Composición para la preparación de caramelos
SG11202103374TA (en) Pharmaceutical composition
GB201808571D0 (en) Pharmaceutical compositions
DK3908321T3 (da) Farmaceutisk sammensætning
EP3903594A4 (en) COMPOSITION OF FAT USED FOR A CHOCOLATE
SG11202110315SA (en) Pharmaceutical composition
DK3752598T3 (da) Allogen sammensætning
GB201808567D0 (en) Pharmaceutical compositions
ES1258565Y (es) Composicion alimenticia para la esferificacion de sustancias alimenticias
ITUA20162545A1 (it) Procedimento per la preparazione di intermedi utili nella sintesi di farmaci
IT201900025195A1 (it) Procedimento per la preparazione di zabaione
ES1136608Y (es) Bisturi para la realizacion de implantes dentales
GB201809677D0 (en) Composition for preparation of chocolate
ES1265839Y (es) Composiciones para elaboracion de productos de pasteleria
GB201809686D0 (en) Method for the preparation of compositions for the manufacture of chocolate
GB2591426B (en) Confectionery composition
ZA202006541B (en) Pharmaceutical composition comprising brexpiprazole
IL285728A (en) Pharmaceutical composition