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1. WO2022118209 - SWEETENER COMPOSITION FOR FOOD USE, PARTICULARLY FOR BAKERY AND ICE CREAM PRODUCTS

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Publication Number WO/2022/118209
Publication Date 09.06.2022
International Application No. PCT/IB2021/061170
International Filing Date 01.12.2021
IPC
A23L 27/30 2016.1
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
30Artificial sweetening agents
A21D 2/18 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A23G 9/34 2006.1
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
9Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
32characterised by the composition
34characterised by carbohydrates used, e.g. polysaccharides
A23L 29/30 2016.1
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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
CPC
A21D 2/181
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
181Sugars or sugar alcohols
A23G 9/34
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
9Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
32characterised by the composition ; containing organic or inorganic compounds
34characterised by carbohydrates used, e.g. polysaccharides
A23L 27/33
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
30Artificial sweetening agents
33containing sugars or derivatives
A23L 27/34
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
30Artificial sweetening agents
33containing sugars or derivatives
34Sugar alcohols
A23L 29/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23L 29/37
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
37Sugar alcohols
Applicants
  • MORANDI, Daniela [IT]/[IT]
Inventors
  • MORANDI, Daniela
Agents
  • MODIANO, Micaela Nadia
Priority Data
10202000002939902.12.2020IT
Publication Language English (en)
Filing Language Italian (IT)
Designated States
Title
(EN) SWEETENER COMPOSITION FOR FOOD USE, PARTICULARLY FOR BAKERY AND ICE CREAM PRODUCTS
(FR) COMPOSITION ÉDULCORANTE À USAGE ALIMENTAIRE, EN PARTICULIER POUR PRODUITS DE BOULANGERIE ET DE TYPE CRÈME GLACÉE
Abstract
(EN) A sweetener composition for food use consisting of a mixture of trehalose with formula C12H22O11 and erythritol with formula C4H10O4. With respect to known sweetener compositions, the one according to the present invention offers the advantage of excellent thermostability and of a taste that is practically identical to saccharose, such as to make it particularly suitable and effective in the preparation of pastry and ice cream products.
(FR) L'invention concerne une composition édulcorante à usage alimentaire constituée d'un mélange de tréhalose de formule C12H22O11 et d'érythritol de formule C4H10O4. Par rapport à des compositions édulcorantes connues, la présente invention offre l'avantage d'une excellente stabilité thermique et d'un goût qui est pratiquement identique au saccharose, ce qui la rend particulièrement adaptée et utile dans la préparation de produits de boulangerie et de type crème glacée.
Related patent documents
IT202000029399
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