FR2201041A1 - Protein rich confectionery product - contg. a core of animal and vegetable proteins mixed with glucose syrup - Google Patents
Protein rich confectionery product - contg. a core of animal and vegetable proteins mixed with glucose syrupInfo
- Publication number
- FR2201041A1 FR2201041A1 FR7233602A FR7233602A FR2201041A1 FR 2201041 A1 FR2201041 A1 FR 2201041A1 FR 7233602 A FR7233602 A FR 7233602A FR 7233602 A FR7233602 A FR 7233602A FR 2201041 A1 FR2201041 A1 FR 2201041A1
- Authority
- FR
- France
- Prior art keywords
- glucose syrup
- proteins
- animal
- contg
- core
- 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
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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The proteins are contained in a filling enclosed in a candy envelope based on sugar and glucose syrup (50-59 kg sugar, 32-38 kg glucose syrup, 25-30 g vanilla, 150-180 g sodium bicarbonate mixed in 50-59 kg fresh milk at 60 degrees C). The proteins are flours of grain, almonds, yeast and petroleum proteins or derived from meat, milk, eggs. The filling contains 25% proteins pasted with 5% vegetable fats and 70% glucose syrup. Animal proteins are 1/3-1/2 of total proteins.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7233602A FR2201041A1 (en) | 1972-09-22 | 1972-09-22 | Protein rich confectionery product - contg. a core of animal and vegetable proteins mixed with glucose syrup |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7233602A FR2201041A1 (en) | 1972-09-22 | 1972-09-22 | Protein rich confectionery product - contg. a core of animal and vegetable proteins mixed with glucose syrup |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2201041A1 true FR2201041A1 (en) | 1974-04-26 |
FR2201041B1 FR2201041B1 (en) | 1976-08-13 |
Family
ID=9104641
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7233602A Granted FR2201041A1 (en) | 1972-09-22 | 1972-09-22 | Protein rich confectionery product - contg. a core of animal and vegetable proteins mixed with glucose syrup |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2201041A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0017185A1 (en) * | 1979-03-29 | 1980-10-15 | August Storck Kg | Coated confectionery with a high protein content and process for its production |
US4543262A (en) * | 1983-03-30 | 1985-09-24 | Nabisco Brands, Inc. | Process for making a nutritional bar |
FR2603460A1 (en) * | 1986-09-04 | 1988-03-11 | Duvert Jacqueline | Food product which can be used as supplement and process for preparing it |
US4832971A (en) * | 1983-03-30 | 1989-05-23 | Nabisco Brands, Inc. | Nutritional athletic bar |
US4859475A (en) * | 1983-03-30 | 1989-08-22 | Nabisco Brands, Inc. | Nutritional athletic bar |
-
1972
- 1972-09-22 FR FR7233602A patent/FR2201041A1/en active Granted
Non-Patent Citations (1)
Title |
---|
NEANT * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0017185A1 (en) * | 1979-03-29 | 1980-10-15 | August Storck Kg | Coated confectionery with a high protein content and process for its production |
US4543262A (en) * | 1983-03-30 | 1985-09-24 | Nabisco Brands, Inc. | Process for making a nutritional bar |
US4832971A (en) * | 1983-03-30 | 1989-05-23 | Nabisco Brands, Inc. | Nutritional athletic bar |
US4859475A (en) * | 1983-03-30 | 1989-08-22 | Nabisco Brands, Inc. | Nutritional athletic bar |
FR2603460A1 (en) * | 1986-09-04 | 1988-03-11 | Duvert Jacqueline | Food product which can be used as supplement and process for preparing it |
Also Published As
Publication number | Publication date |
---|---|
FR2201041B1 (en) | 1976-08-13 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |