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    Hydrocolloid confectionery
    1.
    发明授权
    Hydrocolloid confectionery 失效
    水胶体糖果

    公开(公告)号：US06592926B2

    公开(公告)日：2003-07-15

    申请号：US09823907

    申请日：2001-03-30

    申请人： Mei Horng Ong ,  Andrew Steve Whitehouse

    发明人： Mei Horng Ong ,  Andrew Steve Whitehouse

    IPC分类号： A23G300

    CPC分类号： A23G3/44 ,  A23G3/42 ,  A23G3/46 ,  A23L21/10 ,  A23L29/256

    摘要： A hydrocolloid confectionery product that includes, as a gelling agent, comprising iota-carrageenan or a mixture of carrageenans containing more than 50% iota-carrageenan in an amount sufficient to provide characteristics and properties of the product that are essentially the same as in hydrocolloid confectionery products that include gelatin as a gelling agent. Also, a process for making the hydrocolloid confectionery.

    摘要翻译： 一种水胶体糖果产品，其包含作为胶凝剂，其包含iota-角叉菜胶或含有大于50％的角叉菜胶的角叉菜胶的混合物，其量足以提供与水胶体糖食基本相同的产品的特征和性质 包括明胶作为胶凝剂的产品。 另外，制造水胶体糖果的方法。

    Preventing stickiness of high-boiled confections
    2.
    发明授权
    Preventing stickiness of high-boiled confections 失效
    防止高沸点甜点的粘性

    公开(公告)号：US06616956B2

    公开(公告)日：2003-09-09

    申请号：US09725132

    申请日：2000-11-29

    申请人： Cristiana Soldani ,  Andrew Steve Whitehouse ,  John Michael Leadbeater

    发明人： Cristiana Soldani ,  Andrew Steve Whitehouse ,  John Michael Leadbeater

    IPC分类号： A23G300

    CPC分类号： A23G3/54 ,  A23G3/2092 ,  A23G3/343 ,  A23G2200/08

    摘要： A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.

    摘要翻译： 一种涂覆的高沸点甜食和一种制造涂层高沸点甜点的方法。 涂覆的高沸点甜点包括固体脂肪或脂肪衍生物的涂层，其熔点为约25℃至65℃，其直接施加到高沸点糖果的表面。 通过熔化涂层将涂层施加到表面上，将涂层施加到高沸点糖果的表面，并冷却高沸点甜点以固化高沸点甜食上的涂层。 涂层降低了高沸点甜点的粘性。