Novel composition of a confectionery product

The invention discloses a novel composition of a confectionery product. The present invention relates to a novel composition of a confectionery or pharmaceutical product, characterised in that it includes 30 to 70 wt % of a bulking agent other than maltitol having a specific surface area smaller tha...

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Bibliographische Detailangaben
Hauptverfasser:	BUSOLIN ANDRE, BARRE ANTOINE
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a novel composition of a confectionery product. The present invention relates to a novel composition of a confectionery or pharmaceutical product, characterised in that it includes 30 to 70 wt % of a bulking agent other than maltitol having a specific surface area smaller than 0.5 m2/g and also having a reduced amount of base gum, with no negative effect on the organoleptic properties, relative to the prior art products. The invention likewise relates to the method for using said composition in the production of a chewing gum characterised in that it enables the amount of base gum in said products to be considerably reduced. 本发明涉及种糖果或药物产品的新颖的组合物，其特征在于该组合物包括30至70wt％的具有小于0.5m/g比表面积的不同于麦芽糖醇的膨胀剂并且还具有相对于现有技术的产品减少量的基胶而对感官特性没有负面影响。本发明还涉及用于在口香糖生产中使用所述组合物的方法，其特征在于该方法使得所述产品中的基胶的量显著降低。