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MX2022007283A - Producto de confiteria y proceso de fabricacion de este. - Google Patents

Producto de confiteria y proceso de fabricacion de este.

Info

Publication number
MX2022007283A
MX2022007283A MX2022007283A MX2022007283A MX2022007283A MX 2022007283 A MX2022007283 A MX 2022007283A MX 2022007283 A MX2022007283 A MX 2022007283A MX 2022007283 A MX2022007283 A MX 2022007283A MX 2022007283 A MX2022007283 A MX 2022007283A
Authority
MX
Mexico
Prior art keywords
confectionery product
manufacturing process
layer
gellan gum
partially amorphous
Prior art date
Application number
MX2022007283A
Other languages
English (en)
Inventor
Alessandro Bottini
Tanja Catharina Jozefina Vleugels
Jong Petrus Henricus De
Original Assignee
Perfetti Van Melle Spa
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
Application filed by Perfetti Van Melle Spa filed Critical Perfetti Van Melle Spa
Publication of MX2022007283A publication Critical patent/MX2022007283A/es

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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • 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
    • 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

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)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La invención se refiere a un producto de confitería que incluye un centro masticable, libre de gelatina y otros hidrocoloides diferentes de la goma gellan, que comprende goma gellan, una capa de material de caramelo al menos parcialmente amorfo que rodea dicho centro masticable y opcionalmente una o más capas de recubrimiento adicionales que rodean el capa de material de caramelo al menos parcialmente amorfo. También se describe el proceso para fabricar dicho producto de confitería.
MX2022007283A 2019-12-16 2020-12-14 Producto de confiteria y proceso de fabricacion de este. MX2022007283A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102019000024027A IT201900024027A1 (it) 2019-12-16 2019-12-16 Prodotto di confetteria e suo procedimento di fabbricazione
PCT/EP2020/085999 WO2021122463A1 (en) 2019-12-16 2020-12-14 Confectionery product and manufacturing process thereof

Publications (1)

Publication Number Publication Date
MX2022007283A true MX2022007283A (es) 2022-07-12

Family

ID=69904104

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022007283A MX2022007283A (es) 2019-12-16 2020-12-14 Producto de confiteria y proceso de fabricacion de este.

Country Status (15)

Country Link
US (1) US12285027B2 (es)
EP (1) EP4075999B1 (es)
JP (1) JP2023505733A (es)
CN (1) CN114845558B (es)
AU (1) AU2020410249A1 (es)
BR (1) BR112022011900A2 (es)
CA (1) CA3161911A1 (es)
DK (1) DK4075999T3 (es)
ES (1) ES2985949T3 (es)
FI (1) FI4075999T3 (es)
IT (1) IT201900024027A1 (es)
MX (1) MX2022007283A (es)
PL (1) PL4075999T3 (es)
PT (1) PT4075999T (es)
WO (1) WO2021122463A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3345487A1 (en) * 2017-01-04 2018-07-11 Perfetti Van Melle S.p.A. Method for preparing a multilayer confectionary product
NL2024463B1 (en) * 2019-12-16 2021-09-02 Perfetti Van Melle Benelux B V Confectionery product with reduced amount of sugar and manufacturing process thereof

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR830002802B1 (ko) 1978-12-04 1983-12-16 제임스 에프 · 너우톤 박테리아 발효에 의한 다당류 s-60의 제조방법
US4385123A (en) 1979-06-08 1983-05-24 Merck & Co., Inc. Deacetylated polysaccharide S-60
US5158800A (en) * 1991-10-08 1992-10-27 Merck & Co., Inc. Non-sticky, fat-containing confection
WO2000006127A1 (en) 1998-07-30 2000-02-10 Warner-Lambert Company Centerfill delivery system for nutraceuticals
GB9902073D0 (en) * 1999-01-29 1999-03-24 Nestle Sa Chewy confectionery product
GB9928688D0 (en) * 1999-12-03 2000-02-02 Nestle Sa Hydrocolloid confectionery product
US6586032B2 (en) 2000-10-12 2003-07-01 Cp Kelco U.S. Inc. Gelatin-free gummy confection using gellan gum and carrageenan
US8048470B2 (en) 2005-02-01 2011-11-01 Wm. Wrigley, Jr. Company Coated confectionary product
EP2117336B1 (en) 2007-01-19 2017-08-23 Wm. Wrigley Jr. Company Method of preparing a coated confectionary product
MX339780B (es) 2010-06-02 2016-06-09 Intercontinental Great Brands Llc Composicion y articulo de confiteria.
EP3345487A1 (en) * 2017-01-04 2018-07-11 Perfetti Van Melle S.p.A. Method for preparing a multilayer confectionary product
ES2969046T3 (es) * 2017-09-15 2024-05-16 Wrigley W M Jun Co Producto de confitería masticable
CN107821714A (zh) * 2017-10-13 2018-03-23 奇峰（福建）食品有限公司 一种胶原蛋白肠衣果汁软糖及其制备方法

Also Published As

Publication number Publication date
US20230036873A1 (en) 2023-02-02
JP2023505733A (ja) 2023-02-10
ES2985949T3 (es) 2024-11-07
BR112022011900A2 (pt) 2022-11-22
CN114845558B (zh) 2024-06-25
WO2021122463A1 (en) 2021-06-24
CN114845558A (zh) 2022-08-02
PL4075999T3 (pl) 2024-07-08
IT201900024027A1 (it) 2021-06-16
CA3161911A1 (en) 2021-06-24
DK4075999T3 (da) 2024-04-29
US12285027B2 (en) 2025-04-29
EP4075999B1 (en) 2024-04-10
FI4075999T3 (fi) 2024-07-09
PT4075999T (pt) 2024-06-20
AU2020410249A1 (en) 2022-08-04
EP4075999A1 (en) 2022-10-26

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