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NO955266L - Sugar-free, cooked sweets and their preparation - Google Patents

Sugar-free, cooked sweets and their preparation

Info

Publication number
NO955266L
NO955266L NO955266A NO955266A NO955266L NO 955266 L NO955266 L NO 955266L NO 955266 A NO955266 A NO 955266A NO 955266 A NO955266 A NO 955266A NO 955266 L NO955266 L NO 955266L
Authority
NO
Norway
Prior art keywords
sugar
free
preparation
sweets
cooked
Prior art date
Application number
NO955266A
Other languages
Norwegian (no)
Other versions
NO955266D0 (en
Inventor
Michel Serpelloni
Guillaume Ribadeau-Dumas
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.)
Filing date
Publication date
Priority claimed from FR9415648A external-priority patent/FR2728436A1/en
Application filed by Roquette Freres filed Critical Roquette Freres
Publication of NO955266D0 publication Critical patent/NO955266D0/en
Publication of NO955266L publication Critical patent/NO955266L/en

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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/04—Sugar-cookers
    • 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
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Seasonings (AREA)
  • Noodles (AREA)
  • Saccharide Compounds (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Nye, sukkerfrie, kokte søtsaker inneholdende minst en vannkrystalliserbar polyol og med et høyt vanninnhold og en glassdannelsestemperatur, målt for et spesifikt vanninnhold, på minst 38'C. Det beskrives også en fremgangsmåte for fremstilling av disse sukkerfrie, hårde, kokte søtsaker.New, sugar-free, cooked sweets containing at least one water-crystallizable polyol and having a high water content and a glass forming temperature, measured for a specific water content, of at least 38 ° C. There is also described a process for preparing these sugar-free, hard boiled sweets.

NO955266A 1994-12-26 1995-12-22 Sugar-free, cooked sweets and their preparation NO955266L (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9415648A FR2728436A1 (en) 1994-12-26 1994-12-26 Sugar-free boiled sweets contg. polyol and with high water content
US08/470,462 US5629042A (en) 1994-12-26 1995-06-06 Sugar-free hard boiled candy and process for its manufacture

Publications (2)

Publication Number Publication Date
NO955266D0 NO955266D0 (en) 1995-12-22
NO955266L true NO955266L (en) 1996-06-27

Family

ID=26231640

Family Applications (1)

Application Number Title Priority Date Filing Date
NO955266A NO955266L (en) 1994-12-26 1995-12-22 Sugar-free, cooked sweets and their preparation

Country Status (10)

Country Link
EP (1) EP0720819A3 (en)
JP (1) JPH08228688A (en)
AR (1) AR000550A1 (en)
AU (1) AU703326B2 (en)
BR (1) BR9506065A (en)
CA (1) CA2165838C (en)
FI (1) FI956167L (en)
HU (1) HUT75902A (en)
NO (1) NO955266L (en)
PL (1) PL312066A1 (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2846518A1 (en) * 2002-10-30 2004-05-07 Roquette Freres Sugar-free boiled sweets, optionally containing a pharmaceutical, consist of a mixture of branched maltodextrin and isomalt and have excellent storage stability
JP4664215B2 (en) * 2005-02-16 2011-04-06 株式会社林原生物化学研究所 Maltitol-containing hard candy with suppressed "Nana" and method for producing the same
JP4749770B2 (en) * 2005-06-08 2011-08-17 三星食品株式会社 Candy composition excellent in sweetness and candy using the same
FR2906973B1 (en) * 2006-10-17 2009-01-16 Roquette Freres GRANULATED EDULCORING COMPOSITION
WO2009051219A1 (en) * 2007-10-19 2009-04-23 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Lactosucrose-containing hard candy suppressed in liquefaction of sugar, and method for production thereof
CA2791552A1 (en) * 2010-03-04 2011-09-09 Cargill, Incorporated Confectionery products containing erythritol
CA2823521C (en) * 2010-12-30 2019-04-02 Wm. Wrigley Jr. Company Hard candy with reduced sugar
US20140127361A1 (en) * 2011-06-23 2014-05-08 Firmenich Sa Extruded delivery system
FR2978015B1 (en) * 2011-07-19 2013-08-30 Olygose COATED SUGAR BONBON COMPRISING NON-FRUCTOSYL ALPHA-GALACTO-OLIGOSACCHARIDES
EP2802218B1 (en) 2012-01-09 2019-05-29 Wm. Wrigley Jr. Company Gelled confection with reduced sugar
KR20150078710A (en) * 2013-12-31 2015-07-08 롯데제과주식회사 Candy having Low-calorie and Sugarless And Manufacturing method thereof
JP6059843B1 (en) * 2016-07-11 2017-01-11 森永製菓株式会社 Hard candy

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3332783A (en) * 1964-01-16 1967-07-25 Richardson Merrell Inc Hard candy from high maltose corn syrup
US3826857A (en) * 1968-07-29 1974-07-30 Cpc International Inc Hard candy
FR2097673A5 (en) * 1970-07-17 1972-03-03 Gen Alimentaire Confectionery - produced from a mixture of dextrose and amylaceous macromolecular hydrolysate
FR2525868A1 (en) * 1982-04-30 1983-11-04 Roquette Freres "SUGAR COOKED" WITHOUT SUGAR
US4452825A (en) * 1982-09-01 1984-06-05 Nabisco Brands, Inc. Sorbitol-containing hard candy
US4753816A (en) * 1987-05-20 1988-06-28 Nabisco Brands, Inc. Fruit juice based hard candy
FI85795C (en) * 1990-10-18 1992-06-10 Huhtamaeki Oy Process for the preparation of a hard essentially sugar alcohol and pure xylitol containing sweetener product
JP2961566B2 (en) * 1991-04-03 1999-10-12 東和化成工業株式会社 Candy manufacturing method
FR2677524B1 (en) * 1991-06-14 1993-10-08 Roquette Freres SWEETENED SUGAR SWEETENER AND MANUFACTURING METHOD THEREOF.
JP3100186B2 (en) * 1991-08-01 2000-10-16 株式会社黄金糖 Hard candy manufacturing method
GB9117617D0 (en) * 1991-08-15 1991-10-02 Cerestar Holding Bv Process for the production of hard candy
FR2688793B1 (en) * 1992-03-19 1994-06-03 Roquette Freres COMPOSITION OF HYPOCARIOGENIC SACCHARIDES SACCHARIDES, PROCESS FOR PREPARING THE SAME AND APPLICATION THEREOF.
FR2688792B1 (en) * 1992-03-19 1994-06-10 Roquette Freres HYDROLYSATE OF STARCH HYDROGEN HYPOCARIOGENE, PROCESS FOR THE PREPARATION AND APPLICATION OF THIS HYDROLYSAT.
FR2697023B1 (en) * 1992-10-16 1994-12-30 Roquette Freres Low-calorie glucose soluble polymer and process for the preparation of this polymer.

Also Published As

Publication number Publication date
FI956167L (en) 1996-06-27
AR000550A1 (en) 1997-07-10
PL312066A1 (en) 1996-07-08
CA2165838C (en) 2010-06-08
JPH08228688A (en) 1996-09-10
FI956167A0 (en) 1995-12-21
AU4064795A (en) 1996-07-04
NO955266D0 (en) 1995-12-22
EP0720819A3 (en) 1998-03-25
HUT75902A (en) 1997-05-28
CA2165838A1 (en) 1996-06-27
EP0720819A2 (en) 1996-07-10
AU703326B2 (en) 1999-03-25
BR9506065A (en) 1997-12-23
HU9503789D0 (en) 1996-02-28

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