DK0611527T3 - Sødende sirup på grundlag af maltitol, sukkervarer fremstillet ved hjælp af en sådan sirup og anvendelse af et middel til kontrol af propagering af krystallisation ved fremstilling af sådanne produkter - Google Patents

Sødende sirup på grundlag af maltitol, sukkervarer fremstillet ved hjælp af en sådan sirup og anvendelse af et middel til kontrol af propagering af krystallisation ved fremstilling af sådanne produkter

Info

Publication number: DK0611527T3
Authority: DK; Denmark
Prior art keywords: maltitol; syrup; propagation; controlling; crystallization
Prior art date: 1993-02-16

Application number

DK94400321.9T

Other languages

English (en)

Inventor

Guillaume Ribadeau-Dumas

Catherine Fouache

Michel Serpelloni

Original Assignee

Roquette Freres

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.)

1993-02-16

Filing date

1994-02-14

Publication date

1997-12-01

1993-02-16 Priority claimed from FR9301738A external-priority patent/FR2701357B1/fr

1993-02-18 Priority claimed from FR9301864A external-priority patent/FR2701633B1/fr

1994-02-14 Application filed by Roquette Freres filed Critical Roquette Freres

1997-12-01 Application granted granted Critical

1997-12-01 Publication of DK0611527T3 publication Critical patent/DK0611527T3/da

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
- A23G3/34—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
- A23G3/36—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
- 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
- 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
- A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Health & Medical Sciences (AREA)
Inorganic Chemistry (AREA)
Proteomics, Peptides & Aminoacids (AREA)
Nutrition Science (AREA)
Molecular Biology (AREA)
Seasonings (AREA)
Confectionery (AREA)
Jellies, Jams, And Syrups (AREA)
Saccharide Compounds (AREA)
Medicinal Preparation (AREA)

DK94400321.9T 1993-02-16 1994-02-14 Sødende sirup på grundlag af maltitol, sukkervarer fremstillet ved hjælp af en sådan sirup og anvendelse af et middel til kontrol af propagering af krystallisation ved fremstilling af sådanne produkter DK0611527T3 (da)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
FR9301738A FR2701357B1 (fr)	1993-02-16	1993-02-16	Sirop édulcorant et confiseries fabriqués à l'aide de ce sirop.
FR9301864A FR2701633B1 (fr)	1993-02-18	1993-02-18	Sirop édulcorant à base de maltitol et confiseries fabriquées à l'aide de ce sirop.

Publications (1)

Publication Number	Publication Date
DK0611527T3 true DK0611527T3 (da)	1997-12-01

Family

ID=26230102

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DK94400321.9T DK0611527T3 (da)	1993-02-16	1994-02-14	Sødende sirup på grundlag af maltitol, sukkervarer fremstillet ved hjælp af en sådan sirup og anvendelse af et middel til kontrol af propagering af krystallisation ved fremstilling af sådanne produkter

Country Status (15)

Country	Link
US (1)	US5470591A (da)
EP (1)	EP0611527B1 (da)
JP (1)	JP3509916B2 (da)
KR (1)	KR100296762B1 (da)
AT (1)	ATE153504T1 (da)
AU (1)	AU668262B2 (da)
CA (1)	CA2115801C (da)
DE (1)	DE69403356T2 (da)
DK (1)	DK0611527T3 (da)
ES (1)	ES2104294T3 (da)
FI (1)	FI113333B (da)
GR (1)	GR3023699T3 (da)
HU (1)	HU220376B (da)
MX (1)	MX9401163A (da)
NO (1)	NO309701B1 (da)

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US7043407B2 (en) *	1997-03-10	2006-05-09	Trilogy Development Group, Inc.	Method and apparatus for configuring systems
US5651936A (en) *	1993-12-29	1997-07-29	Wm. Wrigley Jr. Company	Syrups containing sorbitol, a plasticizing agent and an anticrystallization agent and their use in chewing gum and other products
FR2728436A1 (fr) *	1994-12-26	1996-06-28	Roquette Freres	Sucre cuit et son procede de fabrication
GB9515077D0 (en) *	1995-07-21	1995-09-20	Procter & Gamble	Candy products and their manufacture
US6149211A (en) *	1995-12-12	2000-11-21	Losee; Paul	Inclusion of tooth whitening oxidation chemistries into slow releasing food products
FR2778317B1 (fr) *	1998-05-07	2000-07-21	Roquette Freres	Composition edulcorante et ses utilisations
GB0008535D0 (en) *	2000-04-06	2000-05-24	Nestle Sa	Modification of properties of sugar confectionery
KR100384394B1 (ko) *	2000-07-18	2003-05-22	주식회사 보락	무설탕 소프트 츄잉 캔디 및 그 제조방법
FR2819381B1 (fr)	2001-01-12	2004-11-12	Roquette Freres	Bonbon a texture rugueuse destine au traitement de l'halitose
FR2825001B1 (fr) *	2001-05-22	2005-02-25	Roquette Freres	Procede de preparation de sucres cuits nus au sirop de maltitol
FR2825584B1 (fr) *	2001-06-11	2005-03-04	Roquette Freres	Sucre cuit sans sucre aere et graine
GB0209671D0 (en) *	2002-04-27	2002-06-05	Cerestar Holding Bv	Sugar-free hard coatings prepared from liquid maltitol
US20030215553A1 (en) *	2002-05-16	2003-11-20	Guillaume Ribadeau-Dumas	Method for preparing non wrapped hard candies based on maltitol syrup
US20040224058A1 (en) *	2003-03-20	2004-11-11	Spi Polyols, Inc.	Maltitol solutions with high maltitol content and methods of making same
ITRM20030158A1 (it) *	2003-04-07	2004-10-08	Gianluigi Roverio	Procedimento per la preparazione di prodotti dolciari
EP2462813A1 (en) *	2008-05-02	2012-06-13	Kraft Foods Global Brands LLC	Sugar free mannitol confectionery and methods of making same
AU2010206706C1 (en)	2009-01-22	2015-09-10	Intercontinental Great Brands Llc	Confectionery processing
JP5547291B2 (ja)	2009-10-08	2014-07-09	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	共押出しされた層状キャンディーおよびガムの装置および方法
PL2316279T3 (pl) *	2009-10-30	2014-03-31	Intercontinental Great Brands Llc	Bezcukrowy wyrób cukierniczy, sposoby jego wytwarzania oraz zastosowanie do wytwarzania wielowarstwowych wyrobów cukierniczych
FR2978015B1 (fr) *	2011-07-19	2013-08-30	Olygose	Bonbon de sucre cuit comprenant des alpha-galacto-oligosaccharides non fructosyles
CN114249780B (zh) *	2021-12-23	2023-07-21	浙江华康药业股份有限公司	一种利用麦芽糖醇色谱提余液制备液体麦芽糖醇和液体多元醇的方法

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US2436967A (en) *	1942-04-01	1948-03-02	Corn Prod Refining Co	Polymerization of sugars
US2719179A (en) *	1951-01-25	1955-09-27	Mora Peter Tibor	Branched-chain carbohydrate polymers and their preparation
US3766165A (en) *	1966-08-17	1973-10-16	Pfizer	Polysaccharides and their preparation
FR2444080A1 (fr) *	1978-12-11	1980-07-11	Roquette Freres	Hydrolysat d'amidon hydrogene non cariogene pour la confiserie et procede de preparation de cet hydrolysat
US4381318A (en) *	1981-01-05	1983-04-26	Ici Americas Inc.	Maltitol containing gel base systems
JPS57134498A (en) *	1981-02-12	1982-08-19	Hayashibara Biochem Lab Inc	Anhydrous crystalline maltitol and its preparation and use
FR2525868A1 (fr) *	1982-04-30	1983-11-04	Roquette Freres	Bonbon " sucre cuit " sans sucre
JPS60112761A (ja) *	1983-11-18	1985-06-19	Fujisawa Pharmaceut Co Ltd	新規ピリジニウム化合物およびその製造法
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JPS61254148A (ja) *	1985-05-08	1986-11-11	Katsumi Ishiwatari	低カロリ−性のキヤンデ−
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WO1992012179A1 (en) *	1991-01-04	1992-07-23	Warner-Lambert Company	Purification of polydextrose by size exclusion chromatography
ATE145407T1 (de) *	1991-02-20	1996-12-15	Pfizer	Reduzierte polydextrose
FR2677524B1 (fr) *	1991-06-14	1993-10-08	Roquette Freres	Bonbon sucre cuit sans sucre et son procede de fabrication.
JPH0530703A (ja) *	1991-07-17	1993-02-05	Fuji Kikai Kosakusho:Kk	フイン付モータの外枠及びその外枠の製造方法
JPH05134467A (ja) *	1991-11-12	1993-05-28	Ricoh Co Ltd	乾式二成分系現像剤用キヤリア
FR2688800B1 (fr) *	1992-03-19	1995-06-16	Roquette Freres	Procede de preparation de polysaccharides peu digestibles, eventuellement hydrogenes.

1994
- 1994-02-14 DE DE69403356T patent/DE69403356T2/de not_active Expired - Lifetime
- 1994-02-14 ES ES94400321T patent/ES2104294T3/es not_active Expired - Lifetime
- 1994-02-14 AT AT94400321T patent/ATE153504T1/de not_active IP Right Cessation
- 1994-02-14 DK DK94400321.9T patent/DK0611527T3/da active
- 1994-02-14 EP EP94400321A patent/EP0611527B1/fr not_active Expired - Lifetime
- 1994-02-15 NO NO940512A patent/NO309701B1/no not_active IP Right Cessation
- 1994-02-15 MX MX9401163A patent/MX9401163A/es not_active IP Right Cessation
- 1994-02-15 FI FI940695A patent/FI113333B/fi not_active IP Right Cessation
- 1994-02-15 AU AU55149/94A patent/AU668262B2/en not_active Ceased
- 1994-02-16 KR KR1019940002724A patent/KR100296762B1/ko not_active Expired - Lifetime
- 1994-02-16 CA CA002115801A patent/CA2115801C/en not_active Expired - Lifetime
- 1994-02-16 US US08/197,476 patent/US5470591A/en not_active Expired - Lifetime
- 1994-02-16 HU HU9400443A patent/HU220376B/hu unknown
- 1994-02-16 JP JP01961694A patent/JP3509916B2/ja not_active Expired - Lifetime
1997
- 1997-06-05 GR GR970401339T patent/GR3023699T3/el unknown

Also Published As

Publication number	Publication date
KR100296762B1 (ko)	2001-10-24
EP0611527A1 (fr)	1994-08-24
EP0611527B1 (fr)	1997-05-28
US5470591A (en)	1995-11-28
HU220376B (hu)	2002-01-28
ES2104294T3 (es)	1997-10-01
FI940695L (fi)	1994-08-17
CA2115801C (en)	2004-11-30
JPH06343416A (ja)	1994-12-20
ATE153504T1 (de)	1997-06-15
JP3509916B2 (ja)	2004-03-22
DE69403356D1 (de)	1997-07-03
AU5514994A (en)	1994-08-18
FI113333B (fi)	2004-04-15
FI940695A0 (fi)	1994-02-15
HU9400443D0 (en)	1994-05-30
NO309701B1 (no)	2001-03-19
DE69403356T2 (de)	1997-11-20
NO940512L (da)	1994-08-17
MX9401163A (es)	1994-08-31
HUT67115A (en)	1995-02-28
GR3023699T3 (en)	1997-09-30
CA2115801A1 (en)	1994-08-17
NO940512D0 (no)	1994-02-15
AU668262B2 (en)	1996-04-26

Publication	Publication Date	Title
DK0611527T3 (da)	1997-12-01	Sødende sirup på grundlag af maltitol, sukkervarer fremstillet ved hjælp af en sådan sirup og anvendelse af et middel til kontrol af propagering af krystallisation ved fremstilling af sådanne produkter
FR2677524B1 (fr)	1993-10-08	Bonbon sucre cuit sans sucre et son procede de fabrication.
DE69206470D1 (de)	1996-01-18	Süssungsmittel-Zusammensetzung.
AU5227090A (en)	1990-10-04	Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
FI98783B (fi)	1997-05-15	Dieettimakeutuskoostumus ja sen käyttö makeistuotteiden valmistuksessa
KR950000034A (ko)	1995-01-03	함기성 그레이니 제과 제품 및 상기 제과 제품의 제조방법
DK0426434T3 (da)	1996-12-30	Sukkerroepektiner og anvendelse deraf til madvarer
CA2067933A1 (en)	1992-11-07	Low-calorie chocolate
CA2429613A1 (en)	2002-05-30	Meltable form of sucralose
GB1072029A (en)	1967-06-14	Sweetening compositions
CA2072951A1 (en)	1993-01-04	Encapsulated fillings
EP0859006A3 (de)	1998-12-09	Verfahren zur Herstellung alpha-D-Glycopyranosyl-(1-6)-D-sorbit- oder alpha-D-Glucopyranosyl-(1-6)-D-mannit-reicher Gemische aus hydrierter Isomaltulose
AU1764392A (en)	1993-12-13	Non-cariogenic sugar, confectionery and chocolate compositions
CA2162527A1 (en)	1996-05-11	Polyol composition, process for its preparation and its applications
IE911489A1 (en)	1991-11-06	Polydextrose flavor improvement
CA2104914A1 (en)	1994-03-04	Sweet baked goods containing potato fiber
BR9804404A (pt)	2001-03-20	Grânulos à base de sacarose e um agente de revestimento com pelìcula, processo para preparação e utilização do mesmo, produto de confeitaria, e, grão à base de sacarose.
RU2001119044A (ru)	2003-07-10	Диетическая шоколадная композиция и способ ее изготовления
KR20030004980A (ko)	2003-01-15	하드 보일드 사탕 과자용의 무가당, 저-칼로리 베이스
Warnecke	1996	Caramel: The essential elements
JPS642534A (en)	1989-01-06	Fondant and production thereof
DK70593D0 (da)	1993-06-14	Overtraekschokolade og glasur-sukker med frugter indeni (som groed og mos).
JPS6486857A (en)	1989-03-31	Low cariogenic food and beverage
UA31855A (uk)	2000-12-15	Лікерний напій крем-лікер "шоколадний"
EP0720820A3 (fr)	1998-03-25	Sucre cuit et son procédé de fabrication