WO2007051485A1 - Chewy sweet and method for preparing such a chewy sweet - Google Patents
Chewy sweet and method for preparing such a chewy sweet Download PDFInfo
- Publication number
- WO2007051485A1 WO2007051485A1 PCT/EP2005/011966 EP2005011966W WO2007051485A1 WO 2007051485 A1 WO2007051485 A1 WO 2007051485A1 EP 2005011966 W EP2005011966 W EP 2005011966W WO 2007051485 A1 WO2007051485 A1 WO 2007051485A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chewy
- chewy sweet
- gliadin
- sweet
- wheat gluten
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 23
- 108010061711 Gliadin Proteins 0.000 claims abstract description 36
- 108010068370 Glutens Proteins 0.000 claims abstract description 35
- 235000021312 gluten Nutrition 0.000 claims abstract description 35
- 241000209140 Triticum Species 0.000 claims abstract description 34
- 235000021307 Triticum Nutrition 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 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 abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims description 16
- 239000003925 fat Substances 0.000 claims description 11
- 235000019197 fats Nutrition 0.000 claims description 11
- 108010050792 glutenin Proteins 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 239000004150 EU approved colour Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000007983 food acid Nutrition 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 2
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 claims description 2
- 239000001828 Gelatine Substances 0.000 description 24
- 229920000159 gelatin Polymers 0.000 description 24
- 235000019322 gelatine Nutrition 0.000 description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 9
- 239000002244 precipitate Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 238000000605 extraction Methods 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 239000006228 supernatant Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 6
- 229920002245 Dextrose equivalent Polymers 0.000 description 5
- 229920002774 Maltodextrin Polymers 0.000 description 5
- 239000005913 Maltodextrin Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 229940035034 maltodextrin Drugs 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 244000215068 Acacia senegal Species 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 229920000084 Gum arabic Polymers 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 239000000205 acacia gum Substances 0.000 description 4
- 235000010489 acacia gum Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- HZWWPUTXBJEENE-UHFFFAOYSA-N 5-amino-2-[[1-[5-amino-2-[[1-[2-amino-3-(4-hydroxyphenyl)propanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoic acid Chemical compound C1CCC(C(=O)NC(CCC(N)=O)C(=O)N2C(CCC2)C(=O)NC(CCC(N)=O)C(O)=O)N1C(=O)C(N)CC1=CC=C(O)C=C1 HZWWPUTXBJEENE-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 108010088751 Albumins Proteins 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
- 102000006395 Globulins Human genes 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000021433 fructose syrup Nutrition 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 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 description 2
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- -1 glutenins Proteins 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol 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-YJOKQAJESA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 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 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 208000018756 Variant Creutzfeldt-Jakob disease Diseases 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000005881 bovine spongiform encephalopathy Diseases 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002303 glucose derivatives Chemical class 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 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 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- YELGFTGWJGBAQU-UHFFFAOYSA-N mephedrone Chemical compound CNC(C)C(=O)C1=CC=C(C)C=C1 YELGFTGWJGBAQU-UHFFFAOYSA-N 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
-
- 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
-
- 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
- A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- 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
Definitions
- the invention relates to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet.
- the invention relates to a method for preparing such a chewy sweet.
- Typical sugar-based or sugar-free chewy sweets also called chewy candy or fruit chews, available in the prior art contain some gelatine in order to provide a desirable chewy texture in these compositions.
- these products are also characterised by the presence of a relatively important quantity of fat, present as an "oil in water"- emulsion in saturated sugar-based or sugar-free syrup.
- This fat may be of animal or vegetable origin and represents between 3 to 10 % by weight of the total mass of the chewy sweet.
- the gelatine content in such compositions typically varies between 0,2 and 5 % w/w, more typically between 0,2 and 3
- the gelatine type used is a low Bloom type gelatine (70 - 180 Bloom; the "Bloom-index" being an expression of the colloidal form in order to resist to pressure and shear forces).
- gelatine replacement in chewy sweets has already been the subject of a number of patent applications and publications.
- gelatine is replaced by a combination of wheat gluten and maltodextrin.
- the wheat gluten is added in an amount of between 0,5 and 10% (w/w), preferably between 0,5 and 5% (w/w).
- the maltodextrin is used in an amount of between 0,5 and 15% (w/w), preferably between 0,5 and 5% (w/w).
- Wheat gluten is herein defined as vital wheat gluten, fractions of vital wheat gluten, modified wheat gluten, (partially) hydrolysed wheat gluten and/or mixtures thereof.
- the maltodextrin used has a DE (dextrose equivalent) from 0,1 to 20 DE, preferably between 4 and 10 DE, and more preferably a DE of 5, and it may be obtained from any available starch source.
- DE dexrose equivalent
- gelatine is replaced by a combination of products, whereby the maltodextrin is cooked-up with the sugar-based mass while the wheat gluten is dispersed in water at 60 0 C and incorporated into the mass just before or during pulling of the mass.
- one part of gelatine must thereby be replaced by one part of wheat gluten (preferably a partially hydrolysed wheat gluten) and two parts of maltodextrin in order to obtain a comparable structure.
- the gelatine is replaced by an oxidised starch or more preferably by a combination of oxidised starch and gum arabic.
- the oxidised starch content of the chewy sweet product thereby may vary between 0,5 and 20% (w/w) but is situated preferably between 5 and 10% (w/w).
- the oxidised starch is combined with gum arabic, which is preferably used in a quantity of 1 to 8% (w/w).
- the examples of this application show that gelatine is replaced by an amount of oxidised starch and gum arabic. This amount is substantially higher than the quantity of gelatine normally used. Normally not more than 2-3% (w/w) low Bloom gelatine is used to prepare the corresponding chewy sweets.
- the problem of the invention is that there is still a need for further improvement whereby the gelatine is replaced by one single product.
- Wheat gluten is defined as the fraction that remains after washing out starch from wheat flour.
- Such a gliadin-enriched wheat gluten fraction can be obtained by different processes, for instance as disclosed in
- BE1014340 wherein a method is described for the preparation of gliadin- and glutenin-rich fractions from gluten in an aqueous medium and in the presence of an acid, wherein the gluten are dispersed continuously or not in water up to a dry substance varying between 5 and 30 %, by which o the pH of the dispersion is monitored between 4,4 and 4,8, and o the gluten-water mixture is submitted to shearing actions, through which the dispersion, continuously or not, can be fractionated in gliadin- and glutenin-rich fractions, by which a single gliadin-enriched fraction with a gliadin/glutenin ratio of at least 2,5 is obtained, and a single glutenin-rich fraction with a gliadin/glutenin ratio of less than 0,8 is obtained.
- EP 0685164 wherein a method is described for preparing a gliadin- enriched fraction by extracting wheat gluten with an aqueous solution of ethanol having a concentration of 30 % by volume or below and fractionating the supernatant obtained by the extraction by addition of water, drying, pH adjustment, or other means.
- the above extraction can be conducted with, e.g.
- gliadin fraction having a concentration of as medium as 50 % or above, though the extractant is not limited to them.
- the gliadin concentration of the fraction can be controlled by varying the composition of the extractant and/or the extraction conditions.
- the gliadin-rich fraction to be used in the present invention is preferably any containing gliadin in an amount of 50 % or above on dry basis.
- the chewy sweet comprises between 0,2 and 5 % w/w of a gliadin-enriched wheat gluten fraction.
- the chewy sweet comprises between 0,5 and 3 % w/w of a gliadin-enriched wheat gluten fraction. In a still more preferred embodiment of a chewy sweet according to the invention, the chewy sweet comprises between 0,5 and 2 % w/w of a gliadin- enriched wheat gluten fraction.
- w/w percentages of gliadin-enriched wheat gluten fractions with relation to the total weight of the chewy sweet have the advantage that the chewy sweet comprises a gliadin-enriched wheat gluten fraction in a concentration which is comparable to the gelatine concentration used in the original formulation.
- This gliadin/glutenin ratio is determined by the method disclosed in BE1014340. This method uses the different solubility characteristics of the wheat protein classes in different solvents to separate gliadins, glutenins, albumins and globulins. Distribution of protein in the different solvents is quantified by Kjeldahl analysis.
- Au extractions are for 30 minutes at room temperature. • Weigh a sample in a PP-centrifuge tube of ⁇ 40 ml. For flour 2 g, for gluten 200 mg, for process samples the amount corresponding to ⁇ 150 - 160 mg of protein.
- the mixture is immediately transferred to the centrifuge and spun at 15000 g for 15 minutes at 10 0 C. This yields a supernatant containing gliadins and a precipitate containing glutenins.
- the solutions containing the albumins/globulins and gliadins are quantitatively transferred to destruction flasks (750 ml).
- a tablet, 14 ml of concentrated sulphuric acid and 3 drops of octanol (antifoam) are added and samples are destroyed during 90 minutes (until clear).
- the concentrate (about 15 ml) are transferred to a Kjeidahl tube and nitrogen is determined by the standard Kjeldahl method.
- the glutenin fraction is freeze dried and nitrogen content is determined as in dry products.
- Another important ingredient of the chewy sweets according to the invention is the fat fraction which preferably represent between 3 and 10% of the weight of the chewy sweet.
- This fat material may be selected among animal and/or vegetable fats.
- a vegetable fat hydrogenated palm kern oil and/or hydrogenated coconut oil is used.
- Further minor ingredients are one or more - emulsifiers such as lecithin and/or glycerol mono-stearate; flavouring agents; colouring agents; and food acids.
- the chewy sweet according to the invention can on the one hand be a sugar-based chewy sweet, and on the other hand be a sugar-free chewy sweet.
- sugar-based chewy sweets it is meant that the bulk mass of these compositions is composed of a combination of two or more ingredients selected among glucose syrups, invert syrups, fructose syrups, and (crystalline) sucrose, dextrose or fructose.
- the glucose and fructose syrups are thereby obtained via the acid and/or enzymatic conversion of starch into the respective compositions.
- Fructose syrups can also be obtained via the hydrolysis of fructose-containing polymers, such as inulin.
- the bulk mass of the chewy sweets is sugar-free
- suitable combinations of hydrogenated starch hydrolysates, sorbitol, maltitol, xylitol, isomaltitol (Palatinit), xylitol, lactitol, erythritol, mannitol, trehalose, tagatose and polydextrose can be used.
- sweetness can be controlled by adding high intensity sweeteners such as a.o. aspartame, sucralose, acesulfame K, saccharine, cyclamate, neotame, alitame, stevioside or mixtures thereof.
- high intensity sweeteners such as a.o. aspartame, sucralose, acesulfame K, saccharine, cyclamate, neotame, alitame, stevioside or mixtures thereof.
- a part of the sugar-based bulk material ⁇ 50
- the problem of the invention is on the other hand solved by providing a method for preparing the chewy sweets of the invention, comprising the steps of: a) dispersing the gliadin-enriched wheat gluten fraction in warm water, b) cooking up glucose syrup, sucrose and water at 120-140°C, until moisture content of the mass is ⁇ 10%, preferably between 4 and 7%, c) adding fat and emulsifiers to the cooked-up syrup, during or after cooking, d) cooling the mixture of b) and c) to below 105 0 C, e) mixing the syrup of d) with a) and the other ingredients, f) further cooling this mass, g) and bringing the cooled mass into the desired shape.
- the cooling step f) typically comprises pouring this mass on a cooling table where the mass is tempered by folding. During folding, some fondant or icing sugar can be added.
- This tempered mass is then further "pulled” until the final texture is obtained.
- a reference example as well as a composition according to the invention is prepared.
- the recipe for the chewy sweets is given in table 1.
- the chewy sweets are prepared using the following procedure:
- the two chewy sweets i.e. the reference and the chewy sweet of example 1 , were evaluated by an internal taste panel, in a triangular test (as described in
- the triangle test is a test method which covers a procedure for determining whether a perceptible sensory difference exists between samples of two products. The result of the triangular test was that no statistically significant difference was found between the two samples.
- a sugar-free chewy sweet is prepared using the same procedure as in example 1.
- the recipe for the sugar-free chewy sweets is given in table 2.
- the sugar-free chewy sweets are prepared using the following procedure: • mix gelatine (reference) or gliadin-enriched wheat gluten fraction (as gelatinizing agent) (example 2) and water and store mixture at 6O 0 C,
- composition containing 2,7% gliadin-enriched fraction was prepared using the procedure of example 1.
- the recipe for the chewy sweets is given in table 3.
- the chewy sweets are prepared using the following procedure:
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
Claims
Priority Applications (11)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2005/011966 WO2007051485A1 (en) | 2005-11-07 | 2005-11-07 | Chewy sweet and method for preparing such a chewy sweet |
DE602005025819T DE602005025819D1 (en) | 2005-11-07 | 2005-11-07 | CUSTOMIZABLE CANDY AND METHOD FOR PRODUCING SUCH A KAUBAREN SWEETER |
EP05813718A EP1945041B1 (en) | 2005-11-07 | 2005-11-07 | Chewy sweet and method for preparing such a chewy sweet |
ES05813718T ES2358807T3 (en) | 2005-11-07 | 2005-11-07 | MASTICABLE SWEET AND METHOD TO PREPARE SAID MASTICABLE SWEET. |
DK05813718.3T DK1945041T3 (en) | 2005-11-07 | 2005-11-07 | Soft candy and method for making such soft candy |
CN2005800520185A CN101304664B (en) | 2005-11-07 | 2005-11-07 | Chewing tolerance sweety and method for producing the same |
JP2008539254A JP2009514539A (en) | 2005-11-07 | 2005-11-07 | Chewing confectionery and its manufacturing method |
PL05813718T PL1945041T3 (en) | 2005-11-07 | 2005-11-07 | Chewy sweet and method for preparing such a chewy sweet |
AT05813718T ATE493889T1 (en) | 2005-11-07 | 2005-11-07 | CHEWABLE CONFESSIONAL PRODUCT AND METHOD FOR PRODUCING SUCH A CHEWABLE CONFESSIONAL PRODUCT |
SI200531241T SI1945041T1 (en) | 2005-11-07 | 2005-11-07 | Chewy sweet and method for preparing such a chewy sweet |
US12/084,417 US20090269457A1 (en) | 2005-11-07 | 2005-11-07 | Chewy Sweet and Method for Preparing Such a Chewy Sweet |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2005/011966 WO2007051485A1 (en) | 2005-11-07 | 2005-11-07 | Chewy sweet and method for preparing such a chewy sweet |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2007051485A1 true WO2007051485A1 (en) | 2007-05-10 |
Family
ID=36570568
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2005/011966 WO2007051485A1 (en) | 2005-11-07 | 2005-11-07 | Chewy sweet and method for preparing such a chewy sweet |
Country Status (11)
Country | Link |
---|---|
US (1) | US20090269457A1 (en) |
EP (1) | EP1945041B1 (en) |
JP (1) | JP2009514539A (en) |
CN (1) | CN101304664B (en) |
AT (1) | ATE493889T1 (en) |
DE (1) | DE602005025819D1 (en) |
DK (1) | DK1945041T3 (en) |
ES (1) | ES2358807T3 (en) |
PL (1) | PL1945041T3 (en) |
SI (1) | SI1945041T1 (en) |
WO (1) | WO2007051485A1 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011519563A (en) * | 2008-05-02 | 2011-07-14 | キャドバリー アダムス ユーエスエー エルエルシー | Sugar-free mannitol confectionery and method for producing the same |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
US8920856B2 (en) | 2009-10-08 | 2014-12-30 | Intercontinental Great Brands Llc | Co-extruded layered candy and gum apparatus and methods |
US9060526B2 (en) | 2009-01-22 | 2015-06-23 | Intercontinental Great Brands Llc | Confectionery processing |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
WO2015170983A1 (en) | 2014-05-08 | 2015-11-12 | Coöperatie Avebe U.A. | Chewy candy comprising a highly branched starch (hbs) and method for providing the same |
US9247761B2 (en) | 2009-10-30 | 2016-02-02 | Intercontinental Great Brands Llc | Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20160183553A1 (en) * | 2011-08-05 | 2016-06-30 | New York University | Meringue composition and methods of preparation |
GB201206859D0 (en) * | 2012-04-19 | 2012-05-30 | Givaudan Sa | Method and composition |
JP2015524671A (en) * | 2012-08-22 | 2015-08-27 | インターコンチネンタル グレート ブランズ エルエルシー | Chewing gum composition and method for producing the same |
KR20160000255A (en) * | 2014-06-24 | 2016-01-04 | 롯데제과주식회사 | Method for manufacturing Soft Chewing Candy and Soft Chewing candy manufactured by thereof |
CN104938739A (en) * | 2015-05-27 | 2015-09-30 | 江苏浩宇电子科技有限公司 | Candy syrup capable of being used for 3D printing and preparation method of candy syrup |
CN104920755A (en) * | 2015-05-27 | 2015-09-23 | 江苏浩宇电子科技有限公司 | Easily stored 3D printed candy raw material and manufacturing method thereof |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3030211A (en) | 1960-12-22 | 1962-04-17 | Clarence E Mcdonald | Food products containing deamidized gliadin |
EP0685164A1 (en) | 1994-06-03 | 1995-12-06 | Asama Chemical Co., Ltd. | Food quality improver |
FR2759288A1 (en) * | 1997-02-12 | 1998-08-14 | Gredeco Groupe De Rech En Derm | Biodegradable gels for cosmetic, pharmaceutical, and food application |
EP0979611A1 (en) | 1998-08-06 | 2000-02-16 | Cerestar Holding B.V. | Total gelatine replacement in chewy candy and/or fruit chews |
EP1023841A1 (en) | 1999-01-29 | 2000-08-02 | Societe Des Produits Nestle S.A. | Chewy confectionery product |
BE1014340A3 (en) | 2001-08-10 | 2003-09-02 | Amylum Europe Nv | METHOD FOR PREPARING AND glutenin gliadin fractions out of gluten in an aqueous MIDDLE AND IN THE PRESENCE OF AN ACID. |
US6803061B1 (en) * | 1999-08-04 | 2004-10-12 | Wm. Wrigley Jr. Company | Ingestible chewing gum for animals |
WO2005063049A1 (en) * | 2003-12-30 | 2005-07-14 | Tate & Lyle Europe Nv | Cream filler composition and method for preparing |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1009799B (en) * | 1985-06-19 | 1990-10-03 | 古姆·贝斯公司 | Process for obtaining no-calorie, non-cariogenic chewing gum |
CN86101208A (en) * | 1986-02-25 | 1986-07-30 | 俞惠楚 | The production method of protein type chewing gum |
JP2920471B2 (en) * | 1994-06-03 | 1999-07-19 | アサマ化成株式会社 | New food manufacturing method |
US5482722A (en) * | 1994-09-26 | 1996-01-09 | Opta Food Ingredients, Inc. | Confections comprising a proteinaceous chewable base |
CN1125055A (en) * | 1994-12-21 | 1996-06-26 | 来瑞松 | Method for preparing chewing gum using wheat protein as gumming base |
AT408881B (en) * | 2000-07-07 | 2002-03-25 | Tribovent Verfahrensentwicklg | DEVICE FOR SPRAYING AND GRANULATING LIQUID SLAG |
CN1517029A (en) * | 2003-01-13 | 2004-08-04 | 苗长站 | Eaible and degradeable chewing gum |
JP2004285228A (en) * | 2003-03-24 | 2004-10-14 | Fuji Oil Co Ltd | Confectionary base material having chewable property |
-
2005
- 2005-11-07 DE DE602005025819T patent/DE602005025819D1/en active Active
- 2005-11-07 PL PL05813718T patent/PL1945041T3/en unknown
- 2005-11-07 DK DK05813718.3T patent/DK1945041T3/en active
- 2005-11-07 JP JP2008539254A patent/JP2009514539A/en not_active Withdrawn
- 2005-11-07 SI SI200531241T patent/SI1945041T1/en unknown
- 2005-11-07 WO PCT/EP2005/011966 patent/WO2007051485A1/en active Application Filing
- 2005-11-07 US US12/084,417 patent/US20090269457A1/en not_active Abandoned
- 2005-11-07 CN CN2005800520185A patent/CN101304664B/en not_active Expired - Fee Related
- 2005-11-07 EP EP05813718A patent/EP1945041B1/en not_active Not-in-force
- 2005-11-07 AT AT05813718T patent/ATE493889T1/en active
- 2005-11-07 ES ES05813718T patent/ES2358807T3/en active Active
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3030211A (en) | 1960-12-22 | 1962-04-17 | Clarence E Mcdonald | Food products containing deamidized gliadin |
EP0685164A1 (en) | 1994-06-03 | 1995-12-06 | Asama Chemical Co., Ltd. | Food quality improver |
EP0824870A2 (en) * | 1994-06-03 | 1998-02-25 | Asama Chemical Co., Ltd. | Wheat gluten fractions |
FR2759288A1 (en) * | 1997-02-12 | 1998-08-14 | Gredeco Groupe De Rech En Derm | Biodegradable gels for cosmetic, pharmaceutical, and food application |
EP0979611A1 (en) | 1998-08-06 | 2000-02-16 | Cerestar Holding B.V. | Total gelatine replacement in chewy candy and/or fruit chews |
EP1023841A1 (en) | 1999-01-29 | 2000-08-02 | Societe Des Produits Nestle S.A. | Chewy confectionery product |
US6803061B1 (en) * | 1999-08-04 | 2004-10-12 | Wm. Wrigley Jr. Company | Ingestible chewing gum for animals |
BE1014340A3 (en) | 2001-08-10 | 2003-09-02 | Amylum Europe Nv | METHOD FOR PREPARING AND glutenin gliadin fractions out of gluten in an aqueous MIDDLE AND IN THE PRESENCE OF AN ACID. |
WO2005063049A1 (en) * | 2003-12-30 | 2005-07-14 | Tate & Lyle Europe Nv | Cream filler composition and method for preparing |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
JP2011519563A (en) * | 2008-05-02 | 2011-07-14 | キャドバリー アダムス ユーエスエー エルエルシー | Sugar-free mannitol confectionery and method for producing the same |
US9185924B2 (en) | 2008-05-02 | 2015-11-17 | Intercontinental Great Brands Llc | Sugar free mannitol confectionery and methods of making same |
US9220284B2 (en) | 2008-05-02 | 2015-12-29 | Intercontinental Great Brands Llc | Multilayered sugar free mannitol confectionery and methods of making same |
US9237758B2 (en) | 2008-05-02 | 2016-01-19 | Intercontinental Great Brands Llc | Multilayered sugar free isomalt confectionery and methods of making same |
US9060526B2 (en) | 2009-01-22 | 2015-06-23 | Intercontinental Great Brands Llc | Confectionery processing |
US8920856B2 (en) | 2009-10-08 | 2014-12-30 | Intercontinental Great Brands Llc | Co-extruded layered candy and gum apparatus and methods |
US9247761B2 (en) | 2009-10-30 | 2016-02-02 | Intercontinental Great Brands Llc | Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery |
WO2015170983A1 (en) | 2014-05-08 | 2015-11-12 | Coöperatie Avebe U.A. | Chewy candy comprising a highly branched starch (hbs) and method for providing the same |
Also Published As
Publication number | Publication date |
---|---|
EP1945041A1 (en) | 2008-07-23 |
PL1945041T3 (en) | 2011-05-31 |
ES2358807T3 (en) | 2011-05-13 |
SI1945041T1 (en) | 2011-05-31 |
EP1945041B1 (en) | 2011-01-05 |
DK1945041T3 (en) | 2011-03-28 |
ATE493889T1 (en) | 2011-01-15 |
CN101304664A (en) | 2008-11-12 |
DE602005025819D1 (en) | 2011-02-17 |
JP2009514539A (en) | 2009-04-09 |
CN101304664B (en) | 2012-12-05 |
US20090269457A1 (en) | 2009-10-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1945041B1 (en) | Chewy sweet and method for preparing such a chewy sweet | |
US6555146B1 (en) | Sugar-free foodstuff products | |
US5244690A (en) | Process for the production of chocolate | |
US4980189A (en) | Process for the manufacture of sucrose-free, dietetic and/or teeth-sparing chocolate | |
KR100195418B1 (en) | Low-calorie chocolate and a process for manufacturing the chocolate | |
US5580601A (en) | Grainy confectionery product and process for manufacturing the said confectionery product | |
US20040086615A1 (en) | Reduced calorie confectionery compositions | |
AU2008202155B2 (en) | Edible Composition as Moisture Barrier and Moisture Resistant Structure | |
JP2009542223A (en) | Sweet edible composition | |
TW200738152A (en) | Confection with High-Potency Sweetener | |
US20070148303A1 (en) | Sugar free aerated confection | |
DK170378B1 (en) | Crystalline lactitol monohydrate and a process for preparing it, the use of the monohydrate, and a sweetener | |
RU2476077C2 (en) | Frozen confectionery product | |
US6548095B1 (en) | Sugar-free compressed products | |
US20090311409A1 (en) | Food Compositions, Process for Preparing Food Compositions and Products | |
AU612635B2 (en) | Method of purifying polydextrose and composition containing same | |
EP0979611B1 (en) | Total gelatine replacement in chewy candy and/or fruit chews | |
JP2882903B2 (en) | Method for producing confectionery containing polydextrose | |
Efe et al. | A review: sugar-based confectionery and the importance of ingredients | |
RU2377863C1 (en) | Chewing sweet and method of production of this chewing sweet | |
EP2597962A1 (en) | Fat filling with vegetable fat and sweetener | |
Pernot-Barry | Importance of whey ingredients in confectionery products | |
US20160165917A1 (en) | Food products comprising a calcium salt |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200580052018.5 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
DPE1 | Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101) | ||
WWE | Wipo information: entry into national phase |
Ref document number: 2005813718 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 12084417 Country of ref document: US |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2248/CHENP/2008 Country of ref document: IN |
|
ENP | Entry into the national phase |
Ref document number: 2008539254 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2008122896 Country of ref document: RU |
|
WWP | Wipo information: published in national office |
Ref document number: 2005813718 Country of ref document: EP |