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    Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process
    33.
    发明公开
    Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process 失效
    使用胶体制定和糖果产品具有低脂肪含量和低水活度和方法制造的。

    公开(公告)号：EP0515864A1

    公开(公告)日：1992-12-02

    申请号：EP92107415.9

    申请日：1992-04-30

    申请人： HERSHEY FOODS CORPORATION

    发明人： Doherty, Cheryl A. ,  Ward, Philip C.

    IPC分类号： A23G1/00 ,  A23G3/00

    CPC分类号： A23G1/40 ,  A23G3/0205 ,  A23G3/36 ,  A23G3/362 ,  A23G3/42

    摘要： A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermalsensitive hydrocolloid and an edible cation containing material is cooked or its solids concentration adjusted to 80% solids while hot. The molten mixture is then cooled to form a solid confection having a water activity being 0.30 to 0.65 Aw and a pH from 3.0 to 8.5.

    摘要翻译： 低或无脂肪糖食制备含有80％可溶性固形物worin的固体的至少70％的碳水化合物。 该混合物含碳水化合物，阳离子反应性和热敏感胶体和食用含阳离子材料是熟或其固体浓度调节至趁热80吨％的固体。 然后将熔化的混合物冷却以形成具有水活度为0点30分〜0.65 AW和pH值为3.0〜8.5固体糖食。

    Hard candy confection having delayed effervescence and its production
    34.
    发明公开
    Hard candy confection having delayed effervescence and its production 失效
    Hartzuckerkonfekt mitverzögertemAufbrausen und Herstellung desselben。

    公开(公告)号：EP0437927A2

    公开(公告)日：1991-07-24

    申请号：EP90312446.9

    申请日：1990-11-15

    申请人： WARNER-LAMBERT COMPANY

    发明人： Graff, Allan H. ,  Calayan, Carolina

    IPC分类号： A23G3/00

    CPC分类号： A23G3/36 ,  A23G3/362 ,  A23G3/52 ,  A23G3/54

    摘要： hard candy confection is disclosed which offers an extended effervescent reaction and improved shelf stability, by the incorporation of separate reactive components achieving an in situ neutralization and effervescent reaction within the candy on its consumption. The respective ingestible reactive acid component and ingestible reactive base component are incorporated into separate portions of the candy base, and the resulting portions are thereafter positioned adjacent each other, and may be further incorporated one into the other. The ingestible reactive acid component may comprise citric acid and the ingestible reactive base component may comprise sodium bicarbonate. The separation of these reactive components in the resulting hard candy promotes a controlled release of the effervescent sensation with a corresponding improvement in shelf stability.

    摘要翻译： 公开了一种硬糖果糖果，其通过引入单独的反应性组分来实现在其消耗的糖果中的原位中和和泡腾反应，从而提供了延长的泡腾反应和改善的贮存稳定性。 将各自的可摄取的活性酸成分和可摄取的活性成分组合物并入到糖果基部的分离部分中，然后将得到的部分彼此相邻定位，并且可以进一步并入另一部分。 可摄入的反应性酸组分可以包含柠檬酸，并且可摄取的反应性碱组分可以包含碳酸氢钠。 所得硬糖中的这些反应性组分的分离促进泡腾感受的控制释放，同时具有相应的贮存稳定性的改善。