PRODUCTO COMESTIBLE ENCAPSULADO CON COMPONENTES CONTRASTANTES

Un producto alimenticio que comprende una envoltura hidrocoloide libre de gelatina en base a agua que puede soportar cambios en temperatura que se acerque a un centro solido, liquido, suave o particulado y un proceso para la produccion de un producto alimenticio comprendiendo una envoltura hidrocolo...

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Bibliographische Detailangaben
Hauptverfasser:	ONG MEI HORNG, JONES ADRIENNE SARAH, SOLDANI CRISTIANA
Format:	Patent
Sprache:	spa
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 SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS 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:	Un producto alimenticio que comprende una envoltura hidrocoloide libre de gelatina en base a agua que puede soportar cambios en temperatura que se acerque a un centro solido, liquido, suave o particulado y un proceso para la produccion de un producto alimenticio comprendiendo una envoltura hidrocoloide libre de gelatina en base a agua que envuelve un centro duro, liquido, suave o pulverizado el cual comprende la preparacion de una masa liquida parcialmente hidrocoloide e inyectado con un centro particulado, suave, liquido o duro y finalmente completando la preparacion de la masa hidrocoloide. A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.