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1. WO2006113387 - PRODUIT DE CONFISERIE UTILISANT UN ENROBAGE SANS SIROP DE POLYOLS COMESTIBLES EN POUDRE AVEC CHALEUR NEGATIVE DE SOLUTION

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

[ EN ]

WHAT IS CLAIMED IS:
1. A confectionery item for oral consumption by consumer, comprised of a
tackified core, and a coating entirely covering the core, said coating comprised of (a) a first layer comprised of a first binding agent substantially uniformly
coating said core, said binding agent being present in quantities sufficient to
promote cohesion between the core and an edible water soluble first
carbohydrate; (b) a second layer comprised of an edible water soluble first
carbohydrate exhibiting a negative heat of solution, said first carbohydrate being dispersed heterogeneously but substantially uniformly in said second layer; (c) a plurality of alternate layers comprised of a second binder and an edible water
soluble second carbohydrate, exhibiting a negative heat of solution, said second binding agent and second carbohydrate being arranged to form a honeycomb
mesh of alternative layers of said second binder and second carbohydrate, the
amount of second binding agent being present in quantities sufficient for the
carbohydrate in the next layer to adhere thereto, said layer comprising the
second binding agent being the bottom and top layer of the alternating layers and said second carbohydrate exhibiting a negative heat of solution, wherein each of the second binders in the alternative layer may be the same or different and
wherein the identity of each of the second carbohydrates may be the same or
different; (d) an optional layer covering the alternative layer comprised of a low hygroscopic agent having a hygroscopicity value less than that of glycerin and sorbitol; and (e) optionally a top layer covering the confectionery item
comprised of a confectioner's shellac or confectioner's glaze wherein the total amount of all of the carbohydrate present in the coating is in sufficient quantities to create a cooling sensation when said item is placed in the mouth of
consumers.

2. The confectionary item according to Claim 1 wherein the core is comprised of gelatin capsule, solid gelatin or hydrocolloid.
3. The confectionary item of Claim 1 wherein the matrix core is flavored.
4. The confectionary item of Claim 3 wherein the flavored matrix core is
comprised of flavored gelatin capsule.
5. The confectionary item of Claim 1 wherein the first binding agent also contains a water soluble third carbohydrate having a negative heat of solution.
6. The confectionary term of Claim 5 wherein the water soluble carbohydrate is present in amounts ranging from about 1% to about 80% by weight of the
binding agent.
7. The confectionary item of Claim 5 wherein the first carbohydrate, each of the second carbohydrates and the third carbohydrate are the same.
8. The confectionary item of Claim 1 wherein the first and each of the second binding agents are the same.
9. The confectionary item of Claim 7 where the first and each of the second
binding agents are the same.
10. The confectionary item of Claim 9 wherein the first and each of the second binding agents are hydrocolloids or hydrocolloids containing one water soluble carbohydrate having a negative heat of solution.
11. The confectionary item of Claim 10 wherein the first and second binding agents are both gum arabic, guar gum, locust bean gum, carageenan, xanthan gum, carboxymethyl cellulose or hydroxypropyl methyl cellulose, and wherein they optionally contain one water soluble carbohydrate having a negative heat
solution.
12. The confectionary item according to Claim 11 wherein the first and second binding agents are both gum arabic, each optionally containing a water soluble carbohydrate having a negative heat of solution.

13. The confectionary item according to Claim 9 wherein the first, second and third carbohydrates have a negative heat of solution ranging from about -5 kcal/kg to about -50kcal/kg.
14. The confectionary item according to Claim 13 wherein the first, second and third carbohydrates are the same and are sorbitol, mannitol, maltitol, xylitol,
anhydrous isomalt, erythritol, dextrose or a mixture thereof.
15. The confectionary item of Claim 14 wherein the first, second and third
carbohydrates are xylitol.
16. The confectionary item of Claim 13 wherein the confectionary item is comprised of at least 5 layers comprising said carbohydrate and at least 5 layers comprising said binding agent and optionally containing said water soluble carbohydrate.

17. The confectionary item according to Claim 16 where the confectionary item is comprised of at least about 20 layers of said carbohydrate and said binding agent optionally containing said carbohydrate.
18. The confectionary item according to Claim 17 wherein the confectionary item is comprised of at least about 20 to about 40 layers of said carbohydrate and said binding agent optionally containing said water soluble carbohydrate.
19. The confectionary item according to Claim 8 wherein the coating is comprised from about 12% to about 40% (w/w) of said binding agent.
20. The confectionary item according to Claim 19 wherein the coating contains from about 10% to about 30% (w/w) of said binding agent.
21. The confectionary item according to Claim 20 wherein the coating is comprised from about 15% to about 20% (w/w) of said binding agent.
22. The confectionary item according to Claim 8 wherein the coating comprises about 40% to about 80% (w/w) of said carbohydrate.
23. The confectionary item according to Claim 6 wherein the weight ratio of said carbohydrate to said binding agent in the coating ranges from about 7: 1 to about 20:1.

24. The confectionary item of Claim 1 wherein the optional layer comprised of the low hygroscopic agent is present and the agent having a low hygroscopicity is mannitol, maltitol, lactitol, isomalt or erythritol.
25. The confectionary item of Claim 24 wherein the agent having a low
hygroscopicity is mannitol.
26. The confectionary item of Claim 1 wherein the top layer comprised of
confectioner's shellac or glaze.
27. The confectionary item of Claim 24 wherein the top layer comprised of
confectioner's shellac or glaze is present.
28. The confectionary item according to Claim 1 wherein the core is tackified by applying thereto an aqueous solution of potently sweet sweetener, water or
carbohydrate.
29. The confectionary item according to Claim 28 wherein the matrix is tackified by applying an aqueous solution comprised of at least 0.1% potentially sweet
sweetener.
30. The confectionary item according to Claim 29 wherein the potentially sweet sweetener is acesulfame-K, aspartame, saccharine, neotame, stevioside,
cyclamate, sucralose, glycyrrhizin, alitame, or thaumatin, or mixture thereof.

31. The confectionary item according to Claim 9 wherein the coating additionally comprises a potentially sweet sweetener, an anti-oxidant, a coloring agent,
acidulant, vitamin, or preservative or mixture thereof.
32. The confectionary item according to Claim 1 comprised of a gelatin flavored gelatin capsule coated with a binding agent comprised of gum arabic and xylitol, apolyol coating thereon comprised of xylitol, alternate layers of saidpolyol and binding agent being applied thereon until the desired thickness is obtained, and an outer layer comprised of mannitol.
33. The confectionary item according to Claim 32 wherein the coating contains from about 20 to about 40 layers of said binding agent and said polyol.

34. The confectionary item of Claim 32 wherein the weight ratio of xylitol to
mannitol ranges from about 4:1 to about 12:1.
35. A confectionary item for consumption prepared by a method comprising
a. preparing a tackifϊed matrix core; and
b. coating the core by (1) applying a layer comprised of a first binding agent
onto the surface of the core, said binding agent substantially uniformly
coating the core, said binding agent being present in sufficient amounts to
bind the first carbohydrate thereto; (2) applying substantially uniformly on
said first layer a second layer comprised of a powdered deposit of an edible water soluble carbohydrate exhibiting a negative heat of solution; (3)
applying substantially uniformly onto the product of (2) alternate layers of a second binding agent and a water soluble second carbohydrate exhibiting a negative heat of solution, said alternate layers being applied substantially
uniformly thereon to form a honeycombed mesh structure comprised of an
alternate layers of said binding agent and said carbohydrate, the topmost
layer and said bottommost layer thereof being a layer comprising said second binding agent, respectively, the binding agent being present in sufficient
amounts to bind the carbohydrate in the next layer thereto wherein each of
the second binding agents are the same or different and each of the second
carbohydrates are the same or different and (4) optionally applying
substantially uniformly on the product of (3), a layer comprising a low
hygroscopic flow agent;
c. optionally coating the product of step (b) with a confectioner's glaze or
confectioner's shellac, the carbohydrates in total being present in the coating in amounts sufficient to create a cooling sensation when said confectionary item is placed in the mouth.
36. The confectionary item according to Claim 35 wherein a third carbohydrate is present in either the first binding agent or in at least one of the second binding agents.

37. The confectionary item of Claim 35 wherein the first and each of the second binding agents are the same.
38. The confectionary item according to Claim 36 where the first and each of the second carbohydrates and the third carbohydrates are the same.
39. The confectionary item according to Claim 37 where the first and each of the second carbohydrates are the same.
40. The confectionary item of Claim 38, wherein each of the binding agents
additionally contain a third carbohydrate which third carbohydrate is the same as the first and second carbohydrates.
41. The confectionary item according to Claim 39 where the core is comprised of a hydrocoUoid or gelatin.
42. The confectionary item according to Claim 41 wherein the core is comprised of a flavored gelatin capsule.
43. The confectionary item according to Claim 42 where the flavored gelatin capsule is tackified by application of a wetting agent thereto selected from the group consisting of water and aqueous solution of a potently sweet sweetener.
44. The confectionary item according to Claim 43 where the flavored gelatin
capsule is tackified by application of an aqueous solution comprising at least 0.1% weight of a potently sweet sweetener.
45. The confectionary item according to Claim 39 where the binder is gum arabic.

46. The confectionary item according to Claim 35 wherein the first and each of the second binders are comprised of a mixture of gum arabic and a water soluble third carbohydrate having a negative heat of solution.
47. The confectionary item of Claim 46 when the first carbohydrate and each of the second carbohydrates and the third carbohydrate are the same.
48. The confectionary item of Claim 40 wherein the first carbohydrate, each of the
second carbohydrate and third carbohydrate are sorbitol, mannitol, maltitol, xylitol, lactitol, anhydrous isolmalt, erythritol or an mixture thereof.

49. The confectionary item of Claim 48 wherein the first, each of the second and third polyols are xylitol.
50. The confectionary item of Claim 47 wherein the coating additionally comprises at least 1 % potently sweet sweetener.
51. The confectionary item of Claim 47 wherein the coating additionally comprises a flavoring agent.
52. The confectionery item of Claim 47 wherein the low hygroscopic flowing agent is present
53. The confectionary item of Claim 52 wherein the low hygroscopic flowing agent is mannitol.
54. The confectionary item of Claim 37 containing at least 5 layers comprising said binding agent and 5 layers comprising said carbohydrate.
55. The confectionary item according to Claim 54 containing from about 20 to about 40 layers comprised of a said binding agent and said carbohydrate.
56. The confectionary item according to Claim 47 wherein the coating is comprised from about 10% to about 40% (w/w) of said binding agent.
57. The confectionary item according to Claim 56 wherein the coating contains from about 10% to about 30% (w/w) of said binding agent.
58. The confectionary item according to Claim 47 wherein the coating comprises about 40% to about 80% (w/w) of said carbohydrate to said binding agent in the coating ranges from about 7: 1 to about 20: 1.