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1. WO1996002150 - PROCESS FOR PRODUCING A GEL-FORMING SUBSTANCE

Publication Number WO/1996/002150
Publication Date 01.02.1996
International Application No. PCT/EP1995/002712
International Filing Date 12.07.1995
Chapter 2 Demand Filed 10.02.1996
IPC
A23G 3/34 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
A23L 1/0524 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
05containing gelling or thickening agents
052of vegetable origin
0524Pectin; Derivatives thereof
CPC
A23G 2200/06
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
2200containing organic compounds, e.g. synthetic flavouring agents
06containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
A23G 3/346
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
346Finished or semi-finished products in the form of powders, paste or liquids
A23L 29/231
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
231Pectin; Derivatives thereof
Applicants
  • PFEIFER & LANGEN [DE/DE]; Postfach 45 10 80 D-50885 Köln, DE (AllExceptUS)
  • LUDOVICI, Karl [DE/DE]; DE (UsOnly)
  • HOFFMANN, Rolf-Dieter [DE/DE]; DE (UsOnly)
  • BONGERS, Ulrich [DE/DE]; DE (UsOnly)
Inventors
  • LUDOVICI, Karl; DE
  • HOFFMANN, Rolf-Dieter; DE
  • BONGERS, Ulrich; DE
Agents
  • WERNER, Hans-Karsten ; Deichmannhaus am Hauptbahnhof D-50667 Köln, DE
Priority Data
P 44 24 866.014.07.1994DE
Publication Language German (DE)
Filing Language German (DE)
Designated States
Title
(DE) VERFAHREN ZUR HERSTELLUNG EINES GELIERHILFSMITTELS
(EN) PROCESS FOR PRODUCING A GEL-FORMING SUBSTANCE
(FR) PROCEDE DE PRODUCTION D'AGENTS GELIFIANTS
Abstract
(DE)
Das Verfahren zur Herstellung eines Gelierhilfsmittels durch Überziehen von körnigen Zuckerteilchen mit feinvermahlenem Pektin sowie gewünschtenfalls mit einer oder mehreren Komponenten wie Citronensäure, Trikaliumcitrat und Kaliumsorbat besteht darin, daß zunächst der Zucker gewünschtenfalls zusammen mit den kirstallinen, gröberkörnigen Komponenten wie Citronensäure mit 0,05 bis 0,5 Gew.-%, vorzugsweise 0,1 bis 0,2 Gew.-% eines Öles und danach mit dem Pektin sowie gewünschtenfalls mit den weiteren feinteiligen Komponenten vermischt wird.
(EN)
A process is disclosed for producing a gel-forming substance by coating sugar grains with finely ground pectin, and if desired with one or several components such as citric acid, potassium tricitrate and potassium sorbate. The sugar, if desired together with the crystalline, coarse grain components such as citric acid, is first mixed with 0.05 to 0.5 % by weight, preferably 0.1 to 0.2 % by weight, of an oil, then is mixed with pectin, and if desired with the other finely powdered components.
(FR)
Selon un procédé de production d'un agent gélifiant, on enrobe des grains de sucre de pectine finement moulue, et le cas échéant d'un ou plusieurs composants tels que l'acide citrique, le tricitrate de potassium et le sorbate de potassium. Selon ce procédé, on mélange tout d'abord le sucre et les composants cristallins voulus à grains plus grossiers, tels que l'acide citrique, avec 0,05 à 0,5 % en poids, de préférence 0,1 à 0,2 % en poids, d'une huile, puis on les mélange avec la pectine et le cas échéant avec les autres composants finement pulvérisés voulus.
Also published as
CZPV1997-24
FI970131
SK199700040
SK4097
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