BE1019587A3 - CUBERDON SWEETER. - Google Patents
CUBERDON SWEETER. Download PDFInfo
- Publication number
- BE1019587A3 BE1019587A3 BE2011/0026A BE201100026A BE1019587A3 BE 1019587 A3 BE1019587 A3 BE 1019587A3 BE 2011/0026 A BE2011/0026 A BE 2011/0026A BE 201100026 A BE201100026 A BE 201100026A BE 1019587 A3 BE1019587 A3 BE 1019587A3
- Authority
- BE
- Belgium
- Prior art keywords
- cuberdon
- sweetener
- sweetener according
- mixture
- fruit
- Prior art date
Links
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000021185 dessert Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 235000019568 aromas Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 150000008163 sugars Chemical class 0.000 claims abstract description 5
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 244000215068 Acacia senegal Species 0.000 claims description 5
- 229920000084 Gum arabic Polymers 0.000 claims description 5
- 239000000205 acacia gum Substances 0.000 claims description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 244000235659 Rubus idaeus Species 0.000 claims description 3
- 235000021013 raspberries Nutrition 0.000 claims description 3
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 2
- 241001312569 Ribes nigrum Species 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 235000021029 blackberry Nutrition 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims 1
- 239000003086 colorant Substances 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 description 4
- 239000000975 dye Substances 0.000 description 3
- 239000008369 fruit flavor Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000001331 nose Anatomy 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or 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
- A23G3/34—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
- 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
-
- 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
- A23G3/34—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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
Cuberdonzoetmiddel, daardoor gekenmerkt dat het een stroop of dessertsaus die hoofdzakelijk een mengsel bevat van vloeibare suikers, water en cuberdonaroma's, meer speciaal aroma's van vruchten, en kleurstoffen of een synthetisch vervanger ervan.Cuberdon sweetener, characterized in that it is a syrup or dessert sauce that mainly contains a mixture of liquid sugars, water and cuberdon flavors, more particularly aromas of fruit, and coloring agents or a synthetic substitute thereof.
Description
Cuberdonzoetmiddel.Cuberdon sweetener.
De huidige uitvinding heeft betrekking op een cuberdonproduct, meer speciaal in de vorm van een zoetmiddel.The present invention relates to a cuberdon product, more particularly in the form of a sweetener.
Cuberdon, ook bekend als "neuzen", is een kegelvormig snoepgoed met een zachte vulling en een harde korst. De bekende cuberdons hebben een basis variërend tussen 18 en 38 millimeter breedte en hoogte begrepen tussen 20 en 45 millimeter.Cuberdon, also known as "noses", is a conical candy with a soft filling and a hard crust. The known cuber downs have a base varying between 18 and 38 millimeters wide and height understood between 20 and 45 millimeters.
Typisch hebben cuberdons een roos-rode tot paarse kleur en zijn gemaakt op basis van een vloeibare cuberdonsubstantie die in een vorm wordt gegoten en die gedurende een geschikte periode in een oven aan een droog- of kristallisatieproces wordt onderworpen om de harde korst te verkrijgen.Typically, cuber down have a rose-red to purple color and are made from a liquid cuber down substance that is poured into a mold and subjected to a drying or crystallization process in an oven for a suitable period to obtain the hard crust.
Een typische cuberdonsubstantie wordt bekomen op basis van een mengsel van onder meer suiker, Arabische gom, water, glucosestroop en een aroma van frambozen, dit in gepaste mengverhouding.A typical cuberdon substance is obtained on the basis of a mixture of, inter alia, sugar, gum arabic, water, corn syrup and an aroma of raspberries, in an appropriate mixing ratio.
Men kent ook reeds varianten van cuberdons, waarbij het frambozenaroma door een ander vruchtenaroma is vervangen zoals citroenaroma, waardoor de cuberdons ook in andere kleuren kunnen voorkomen dan in de voornoemde typische roos-rode tot paarse kleur.Variants of cuberdons are also known in which the raspberry flavor has been replaced by another fruit flavor such as lemon flavor, as a result of which the cuberdons can also occur in other colors than in the aforementioned typical rose-red to purple color.
Cuberdons zijn bekend als snoepgoed. Door hun vorm, afmetingen, textuur en hardheid zijn zij minder geschikt om als dusdanig als zoetmiddel te worden toegevoegd aan bereidingen.Cuberdons are known as candy. Because of their shape, dimensions, texture and hardness, they are less suitable to be added as such as sweetener to preparations.
De huidige uitvinding heeft een cuberdonzoetmiddel tot doel dat gemakkelijk bijvoorbeeld als lopende stroop of dessertsaus of smaakstof in of op allerlei desserts zoals roomijs, bavaroisgebak of in andere zoet smakende bereidingen verwerkt kan worden.The present invention has for its object a cuberdon sweetener which can easily be incorporated, for example, as running syrup or dessert sauce or flavoring in or on all kinds of desserts such as ice cream, bavarois cake or in other sweet-tasting preparations.
Hiertoe betreft de uitvinding een cuberdonzoetmiddel dat bestaat uit een stroop of dessertsaus die hoofdzakelijk een mengsel bevat van vloeibare suikers, water en cuberdon aroma's, meer speciaal aroma's van vruchten, en kleurstoffen.To this end, the invention relates to a cuberdon sweetener consisting of a syrup or dessert sauce which essentially comprises a mixture of liquid sugars, water and cuberdon aromas, more particularly aromas of fruits, and colorings.
Bij voorkeur heeft de stroop of dessertsaus de volgende samenstelling : - minstens 50 gewichtspercent suiker in de vorm van vloeibare suiker, al of niet aangevuld met andere suikers zoals rietsuiker of dergelijke; - water; - aroma's van vruchten, het is te zeggen uitgedikt sap van vruchten of een synthetische vervanger er van.The syrup or dessert sauce preferably has the following composition: - at least 50% sugar by weight in the form of liquid sugar, whether or not supplemented with other sugars such as cane sugar or the like; - water; - aromas of fruit, it is to say thickened fruit juice or a synthetic substitute for it.
Eventueel kan een hoeveelheid Arabische gom worden toegevoegd tot maximaal 25 gewichtspercent van het totale gewicht zoetmiddel, maar het geniet de voorkeur geen Arabische gom toe te voegen.Optionally, an amount of gum arabic can be added up to a maximum of 25% by weight of the total weight of sweetener, but it is preferable not to add arabic gum.
Volgens een voorkeurdragende uitvoeringsvorm bevat de dessertsaus in gewichtsverhoudingen ongeveer drie vierden suiker en ongeveer één vierde Arabische gom, de rest aangevuld met cuberdonaroma, bijvoorbeeld 2 percent.According to a preferred embodiment, the dessert sauce contains about three quarters of sugar and about one fourth gum arabic in weight ratios, the rest supplemented with cuberdon flavor, for example 2 percent.
Onder vloeibare suiker wordt verstaan een suiker die vloeibaar is bij kamertemperatuur, zoals van het merk TRI-SUC of zoals invertsuiker.Liquid sugar is understood to mean a sugar that is liquid at room temperature, such as the brand TRI-SUC or such as invert sugar.
Naar smaak kunnen cuberdon aroma's van vruchten en kleurstoffen worden toegevoegd, bijvoorbeeld in een verhouding van lg tot 30g vruchtenaroma per kilogram mengsel voor de smaak en in een verhouding van lg tot 30g kleurstoffen per kilogram mengsel voor de geschikte kleur.To taste, cuberdon aromas of fruits and colorants can be added, for example in a ratio of 1 g to 30 g of fruit flavor per kilogram of blend for taste and in a ratio of 1 g to 30 g of colorants per kilogram of blend for the suitable color.
Bij voorkeur wordt een vruchtenaroma gebruikt dat gemaakt is op basis van rode en/of blauwe vruchten of een aroma ervan, in het bijzonder op basis van frambozen of braambessen of blauwe bessen of trosbessen of cassis of een mengeling van minstens twee van deze vruchtensoorten.Preferably, a fruit aroma is used that is made on the basis of red and / or blue fruits or an aroma thereof, in particular on the basis of raspberries or blackberries or blueberries or blueberries or cassis or a mixture of at least two of these types of fruit.
Als kleurstoffen worden bij voorkeur de kleurstoffen E150 en/of E123 toegevoegd aan het mengsel of eventueel andere kleurstoffen van natuurlijke oorsprong.As dyes, the dyes E150 and / or E123 are preferably added to the mixture or optionally other dyes of natural origin.
Met het inzicht de kenmerken van de huidige uitvinding beter aan te tonen, wordt hierna, als voorbeeld zonder enig beperkend karakter, een bereidingswijze en samenstelling beschreven van een cuberdonzoetmiddel volgens de uitvinding.With the insight to better demonstrate the characteristics of the present invention, a preparation method and composition of a cuberdon sweetener according to the invention is described below as an example without any limiting character.
Het bereiden van het hierboven beschreven cuberdonzoetmiddel volgens de uitvinding in de vorm van een stroop of dessertsaus is eenvoudig en als volgt.The preparation of the above-described cuberdon sweetener according to the invention in the form of a syrup or dessert sauce is simple and as follows.
De vloeibare suiker 5 en water 6 worden met elkaar vermengd in bovenvermelde hoeveelheden en verhit, al of niet onder toevoeging van andere suikers, waarna vruchtenaroma's 7 en kleurstoffen 8 worden toegevoegd, evenals eventueel antioxidanten.The liquid sugar 5 and water 6 are mixed together in the above-mentioned amounts and heated, with or without the addition of other sugars, after which fruit flavors 7 and colorants 8 are added, as well as possibly antioxidants.
Het bekomen cuberdonzoetmiddel 1 blijft vloeibaar bij kamertemperatuur en kan aldus gebruikt worden als dessertsaus, meer speciaal "topping", voor ijsroom, gebak, bavarois en andere desserts.The obtained cuberdon sweetener 1 remains liquid at room temperature and can thus be used as a dessert sauce, more particularly "topping", for ice cream, pastries, bavarois and other desserts.
Eventueel kan ook Arabische gom worden toegevoegd tot een maximaal gewichtspercentage van ongeveer 25 percent, teneinde de dessertsaus viskeuzer en dus dikker lopend te maken.Optionally, gum arabic can also be added up to a maximum weight percentage of approximately 25 percent, in order to make the dessert sauce more viscous and therefore thicker running.
De huidige uitvinding is geenszins beperkt tot de als voorbeeld beschreven uitvoeringsvormen, doch een dergelijk cuberdonzoetmiddel 1 kan volgens verschillende varianten worden verwezenlijkt zonder buiten het kader van de uitvinding te treden.The present invention is by no means limited to the exemplary embodiments, but such a cuberdon sweetener 1 can be realized according to different variants without departing from the scope of the invention.
Zo is het niet uitgesloten om in plaats van cuberdonaroma's op basis van rode en blauwe vruchten cuberdonaroma's toe te passen op basis van andere vruchten, zoals citroen, appel of dergelijke, al dan niet in combinatie, voor het bekomen van andere smaken en kleuren van het zoetmiddel.For example, instead of using red and blue fruit based cuberdon flavors, use cuberdon flavors based on other fruits, such as lemon, apple or the like, whether or not in combination, to obtain other flavors and colors of the sweetener.
Claims (7)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE2011/0026A BE1019587A3 (en) | 2011-01-19 | 2011-01-19 | CUBERDON SWEETER. |
| NL1039280A NL1039280C2 (en) | 2011-01-19 | 2012-01-03 | CUBERDON SWEETER. |
| FR1250422A FR2970401B3 (en) | 2011-01-19 | 2012-01-17 | CUBERDON SUBSTITUTE SULFURANT |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE2011/0026A BE1019587A3 (en) | 2011-01-19 | 2011-01-19 | CUBERDON SWEETER. |
| BE201100026 | 2011-01-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE1019587A3 true BE1019587A3 (en) | 2012-08-07 |
Family
ID=46397792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE2011/0026A BE1019587A3 (en) | 2011-01-19 | 2011-01-19 | CUBERDON SWEETER. |
Country Status (3)
| Country | Link |
|---|---|
| BE (1) | BE1019587A3 (en) |
| FR (1) | FR2970401B3 (en) |
| NL (1) | NL1039280C2 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1405987A (en) * | 1972-07-03 | 1975-09-10 | Suomen Sokeri Oy | Process for forming a dry granular mixture which contains fructose and glucose |
| US3934053A (en) * | 1974-03-08 | 1976-01-20 | Canadian Patents And Development Limited | Candy filling with stabilized aroma |
| US6479092B1 (en) * | 1996-07-19 | 2002-11-12 | Dale E. Wettlaufer | Method and apparatus for infusing fruit with sugar and for obtaining a substantial juice byproduct |
| WO2003077669A1 (en) * | 2002-03-19 | 2003-09-25 | Saint Louis Sucre | Sweet food base, the preparation method thereof and uses of same |
| WO2008076976A1 (en) * | 2006-12-15 | 2008-06-26 | Rich Products Corporation | Fast setting icing |
-
2011
- 2011-01-19 BE BE2011/0026A patent/BE1019587A3/en active
-
2012
- 2012-01-03 NL NL1039280A patent/NL1039280C2/en not_active IP Right Cessation
- 2012-01-17 FR FR1250422A patent/FR2970401B3/en not_active Expired - Lifetime
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1405987A (en) * | 1972-07-03 | 1975-09-10 | Suomen Sokeri Oy | Process for forming a dry granular mixture which contains fructose and glucose |
| US3934053A (en) * | 1974-03-08 | 1976-01-20 | Canadian Patents And Development Limited | Candy filling with stabilized aroma |
| US6479092B1 (en) * | 1996-07-19 | 2002-11-12 | Dale E. Wettlaufer | Method and apparatus for infusing fruit with sugar and for obtaining a substantial juice byproduct |
| WO2003077669A1 (en) * | 2002-03-19 | 2003-09-25 | Saint Louis Sucre | Sweet food base, the preparation method thereof and uses of same |
| WO2008076976A1 (en) * | 2006-12-15 | 2008-06-26 | Rich Products Corporation | Fast setting icing |
Non-Patent Citations (1)
| Title |
|---|
| RAMASWAMY H S ET AL: "PECTIN AND RASPBERRY CONCENTRATE EFFECTS ON THE RHEOLOGY OF STIRRED COMMERCIAL YOGURT", JOURNAL OF FOOD SCIENCE, vol. 57, no. 2, 1992, pages 357 - 360, XP002662138, ISSN: 0022-1147 * |
Also Published As
| Publication number | Publication date |
|---|---|
| NL1039280C2 (en) | 2012-07-23 |
| FR2970401B3 (en) | 2013-03-01 |
| FR2970401A3 (en) | 2012-07-20 |
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