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公开(公告)号：EP2967113B1
公开(公告)日：2019-02-20
申请号：EP14775880.9
申请日：2014-03-12
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公开(公告)号：EP3344058A1
公开(公告)日：2018-07-11
申请号：EP16760331.5
申请日：2016-08-26
CPC分类号： A23G4/08 , A23G4/068 , A23V2002/00
摘要： Chewing gums and chewing gum bases having at least one natural elastomer or natural elastomer system and at least one edible additive are disclosed.
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公开(公告)号：EP3177152A1
公开(公告)日：2017-06-14
申请号：EP15829027.0
申请日：2015-08-05
发明人： SONG, Joo , CLARK, William , TACKETT, April J. , BROWN, Scott G.
CPC分类号： A23G3/54 , A23G3/0021 , A23G3/0023 , A23G3/0068 , A23G3/0095 , A23G3/42 , A23G4/043 , A23G4/10 , A23G4/20 , A23V2002/00
摘要： An extruded confection comprised of one or multiple layers, wherein at least one layer provides a hard and brittle layer when chewed. Moreover, combinations of select saccharides are provided to achieve desired textural attributes when extruded as a lone layer or as one layer in a multiple layer confection. A process for creating the hard and brittle confection layer, which takes into account the rate of crystal growth of the saccharides is used to make the confection.
摘要翻译： 由一层或多层组成的挤出糖果，其中至少一层在咀嚼时提供坚硬脆性层。 此外，提供选择糖的组合以当挤出为单层或作为多层糖果中的一层时实现期望的结构属性。 一种创建坚硬脆性糖食层的方法，该方法考虑了用于制作糖果的糖的晶体生长速率。
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4.发明公开
公开(公告)号：EP2326187A2
公开(公告)日：2011-06-01
申请号：EP09748165.9
申请日：2009-08-12
发明人： PHILLIPS, David R. III , CHIN, Sheau Meng , TACKETT, April J. , PETIT, Marcia , HSU, Chia-Hua , KOZIEL, Thomas Richard , ALLANSON, Ann Welford , BARKALOW, David G.
摘要： A confectionary product (such as a chewing gum or candy) contains an effective mouthwatering amount of erythritol in a form of granules including coarse granules or a combination of fine and coarse granules. Further a confectionary product incorporates an effective mouthwatering amount of erythritol contained in a filled bead or in combination with a food-grade acid.
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公开(公告)号：EP2326187B1
公开(公告)日：2019-04-24
申请号：EP09748165.9
申请日：2009-08-12
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公开(公告)号：EP3177158A1
公开(公告)日：2017-06-14
申请号：EP15829769.7
申请日：2015-08-07
发明人： SONG, Joo , TACKETT, April J. , BROWN, Scott G.
IPC分类号： A23L5/40
CPC分类号： A23G3/52 , A23G3/0012 , A23G3/40 , A23G3/42 , A23V2002/00
摘要： A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chosen such that the saccharides will have a fluid molten structure that will create a stable aerated mass after extrusion with carbon dioxide. The texture modifier is added to vary the texture of the aerated confection, including making the hard confection chewy thereby extending the consumer's enjoyment of the confection. The invention also relates to the method of making the stable aerated confections with extrusion processing using super critical carbon dioxide.
摘要翻译： 涉及含有质构改性剂和糖质的充气甜食的产品发明，其包含骨架糖，稳定性糖和任选的润滑剂糖。 选择糖类以使糖类具有流体熔融结构，在用二氧化碳挤出后将产生稳定的充气物质。 添加质地调节剂以改变充气甜食的质地，包括使硬质甜食耐嚼，从而延长消费者对甜食的乐趣。 本发明还涉及使用超临界二氧化碳用挤出加工制造稳定充气甜食的方法。
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公开(公告)号：EP2967113A1
公开(公告)日：2016-01-20
申请号：EP14775880.9
申请日：2014-03-12
CPC分类号： A23G4/20 , A23G3/50 , A23G3/52 , A23G3/54 , A23G4/06 , A23G4/10 , A23G4/18 , A23G4/182 , A23V2002/00
摘要： The present invention relates to a multiple portion confectionary product that has multiple textures and provides multiple sweetener release profiles and to the process for making the confectionary product. More specifically the invention relates to a multiple portion confectionary product wherein the confectionary product consists of a dry foam portion and a chewing gum portion.
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