DE2746479A1 - Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hunger - Google Patents
Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hungerInfo
- Publication number
- DE2746479A1 DE2746479A1 DE19772746479 DE2746479A DE2746479A1 DE 2746479 A1 DE2746479 A1 DE 2746479A1 DE 19772746479 DE19772746479 DE 19772746479 DE 2746479 A DE2746479 A DE 2746479A DE 2746479 A1 DE2746479 A1 DE 2746479A1
- Authority
- DE
- Germany
- Prior art keywords
- confectionery
- bran
- hunger
- contg
- vegetable fibres
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 15
- 235000016068 Berberis vulgaris Nutrition 0.000 title claims abstract description 9
- 241000335053 Beta vulgaris Species 0.000 title claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 title abstract description 3
- 235000003642 hunger Nutrition 0.000 title description 2
- 230000035807 sensation Effects 0.000 title description 2
- 230000029087 digestion Effects 0.000 title 1
- 239000000835 fiber Substances 0.000 claims description 12
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 235000019219 chocolate Nutrition 0.000 abstract description 7
- 239000000843 powder Substances 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010041052 Sluggishness Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
Description
Geformte Süßwaren Molded confectionery
Gegenstana der vorliegenden Erfindung sind geformte Süßwaren, die durch einen hohen Gehalt an Ballaststoffen gekennzeichnet sind. Articles of the present invention are shaped confectionery products that are characterized by a high fiber content.
Es ist bekannt, daß der Mangel an Ballaststoffen die Entstehung einer Reihe von Zivilisationskrankheiten begünstigt. It is known that the lack of fiber is the cause of a A number of diseases of civilization favored.
Stuhl- und Darmträgheit, Obstipation, Verstopfung, Magenschleimhautentzündungen und -geschwüre, Blinddanmentzündung, Arteriosklerose usw. werden in direktem Zusammenhang mit zu geringer Rohfaseraufnahme (Ballaststoffe) genannt. Stool and bowel sluggishness, constipation, constipation, inflammation of the gastric mucosa and ulcers, appendicitis, arteriosclerosis, etc. are directly related called with too little raw fiber intake (dietary fiber).
/B. Thomas, Getreide, Mehl und Brot, 29,4,108-112 (1975); H. Torwell, Am. J. Clin. nutr. 25, 926-32 (1972ffl)/./ B. Thomas, Grain, Flour and Bread, 29, 4, 108-112 (1975); H. Torwell, At the. J. Clin. nutr. 25, 926-32 (1972ffl) /.
Herkömmliche geformte Süßwaren, wie Schokoladen, Schokoriegel usw., enthalten praktisch keine oder nur unwesentliche Mengen an Ballaststoffen. Auch die übrigen gebräuchlichen Nahrungsmittel können den stetigen Bedarf an Ballaststoffen nicht vollständig decken. Conventional molded confectionery, such as chocolates, candy bars, etc. contain practically no or only insignificant amounts of fiber. Even The remaining common foods can meet the constant need for fiber not completely cover.
Demgegenüber sind die erfindungsgemäßen Süßwaren in der Lage den Mangel an Ballaststoffen zu kompensieren. Es handelt sich um geformte Süßwaren, die sich durch einen hohen Gehalt an Ballaststoffen auszeichnen. Sie sind außerdem schmackhafter und verbraucherfreundlicher als andere Ballaststoffhaltige Zubereitungen, wie z. B. Tabletten, gepreßte Materialien usw.. In contrast, the confectionery according to the invention are able to Compensate for lack of fiber. It is molded confectionery, which are characterized by a high content of Characterize fiber. They're also tastier and more consumer-friendly than other types of fiber Preparations such as B. tablets, pressed materials, etc.
Bedingt durch ihre Struk-tur ist es möglich, ihnen neben den Ballaststoffen noch wertvolle Vitamine, Mineralstoffe und hochwertiges Eiweiß zuzusetzen.Due to their structure it is possible to add them to the dietary fiber add valuable vitamins, minerals and high-quality protein.
Die in den erfindungsgemäßen geformten Süßwaren vorhandenen Ballaststoffe üben durch quellende und absorptive Eigenschaften einen günstigen Einfluß auf den gesamten Verdauungskanal aus. Die Verweildauer der Nahrung im Magen wird verlängert, wodurch die Magensekrete länger einwirken können. Das Hungergefühl wird infolge der größeren Verweildauer gedämpft. Das hohe Quellvermögen löst vermehrte Reize auf die Darmwandungen aus, aktiviert die Darmperistaltik und beschleunigt die Darmpassage. Im Dickdarm bewirkt das hohe Absorptionsvermögen die Bindung freier Gallensäuren und toxischer Abbauprodukte.The dietary fiber present in the molded confectionery of the present invention exert a beneficial influence on the through swelling and absorptive properties entire alimentary canal. The time the food stays in the stomach is increased, whereby the gastric secretions can act longer. The feeling of hunger becomes a result the longer dwell time is dampened. The high swelling capacity releases increased stimuli on the intestinal walls, activates intestinal peristalsis and accelerates intestinal transit. In the large intestine, the high absorption capacity causes the binding of free bile acids and toxic breakdown products.
Die erfindungsgemäßen Süßwaren enthalten Ballaststoffe in Konzentrationen zwischen 5 und 70 %, vorzugsweise jedoch zwischen 15 und 30 %. Die genaue Menge der Ballaststoffe wird durch die Zusammensetzung der Grundmasse und dem Ballaststoff-Gehalt der Trägerstoffe bestimmt.The confectionery according to the invention contain fiber in concentrations between 5 and 70%, but preferably between 15 and 30%. The exact amount The dietary fiber is determined by the composition of the basic mass and the fiber content determined by the carrier substances.
Die Zusammensetzung der Grundmasse der erfindungsgemäßen geformten Süßwaren entspricht den herkömmlichen Zubereitungen, z.B. Tafelschokolade, Schokoriegel usw.The composition of the matrix of the molded according to the invention Confectionery corresponds to conventional preparations, e.g. chocolate bars, chocolate bars etc.
Geeignete Ballaststoffe sind Kleie, getrocknete Rübenschnitzel, gemahlene Pflanzenfasern usw. Diese Ballaststoffe können in den verschiedensten Korngrößen verwendet werden, wobei die Korngröße das Kaugefühl wesentlich beeinflussen kann. Getrocknete Rübenschnitzel können z.B. als feines Pulver und auch als grobkörniges Material eingesetzt werden.Suitable dietary fibers are bran, dried beet pulp, ground Plant fibers, etc. These dietary fibers can come in a wide variety of grain sizes can be used, whereby the grain size can significantly influence the chewing sensation. Dried beet pulp can be used, for example, as a fine powder or as a coarse-grained one Material are used.
Beispiel 1 Kakaomasse 13 , Kakaobutter 21 , Sojamehl 2 96 (mit hohem Proteingehalt und Lecitingehalt sowie hohem Anteil an natürlichen Antioxidantien) Vollmilchpulver 20 % Staubzucker 29 % Weizenkleie, 15 % fein gemahlen Die aufgeführten Bestandteile werden in einem Mischer unter Wärmezufuhr gemischt und anschließend in einer entsprechenden Apparatur gewalzt. Dann wird die Masse ca. 24 Stunden bei ca.Example 1 Cocoa mass 13, cocoa butter 21, soy flour 2 96 (with high Protein and lecit content as well as a high proportion of natural antioxidants) Whole milk powder 20% icing sugar 29% wheat bran, 15% finely ground The listed Ingredients are mixed in a mixer with the supply of heat and then rolled in an appropriate apparatus. Then the mass will be at for about 24 hours approx.
0 50 C conchiert. Die temperierte Masse wird in vorgewärmte Formen, z.B. Tafelform, gefüllt und nach dem Abkühlen entformt. 0 50 C conched. The tempered mass is put into preheated molds, E.g. tablet form, filled and demolded after cooling.
Beispiel 2 Tafelschokolade: Kakaomasse 13 % Kakaobutter 21 % Sojamehl 2 % (mit hohem Proteingehalt und Lecitingehalt sowie hohem Anteil an natürlichen Antioxidantien) Vollmilchbutter 20 W Staubzucker 29 % Rübenschnitzel, 15 % zu feinem Pulver vermahlen Die Verarbeitung erfolat wie in Beispiel 1.Example 2 Chocolate bar: cocoa mass 13% cocoa butter 21% soy flour 2% (with a high protein and lecite content and a high proportion of natural Antioxidants) Whole milk butter 20 W powdered sugar 29% beet pulp, 15% too fine Grind powder The processing is carried out as in Example 1.
beispiel 3 Schokoriegel: Haselnüsse 26 46 Kakaobutter 14 % Staubzucker 33 % Vollmilchpulver 13 % Sojamehl 4 96 (mit hohem Proteingehalt und Lecitingehalt sowie hohem Anteil an natürlichen Antioxidantien) Rübenschnitzel, 10 % zu feinem Pulver vermahlen Die aufgeführten Bestandteile werden in einem Mischer unter Wärmezufuhr gemischt. Nach ca. 24 stündigem Reifungsprozeß wird die Masse zu einem Strang gepreßt und in Stücke geschnitten.example 3 chocolate bar: hazelnuts 26 46 cocoa butter 14% icing sugar 33% whole milk powder 13% soy flour 4 96 (with a high protein and lecite content as well as a high proportion of natural antioxidants) Beet pulp, 10% too fine Grinding the powder The ingredients listed are mixed in a mixer with the supply of heat mixed. After about 24 hours of ripening, the mass is pressed into a strand and cut into pieces.
Für einen Riegel mit Uberzug werden 24 g der oben beschriebenen Riegelmasse verwendet und mit 6 g Vollmilch-Schokolade überzogen.For a bar with a coating, 24 g of the bar compound described above are required used and coated with 6 g milk chocolate.
Statt der Rübenschnitzel können auch gemahlene Pflanzenfasern oder fein gemahlene Kleie verwendet werden.Instead of the beet pulp, you can also use ground vegetable fibers or finely ground bran can be used.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19772746479 DE2746479A1 (en) | 1977-10-15 | 1977-10-15 | Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hunger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19772746479 DE2746479A1 (en) | 1977-10-15 | 1977-10-15 | Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hunger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2746479A1 true DE2746479A1 (en) | 1979-04-19 |
Family
ID=6021536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19772746479 Withdrawn DE2746479A1 (en) | 1977-10-15 | 1977-10-15 | Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hunger |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE2746479A1 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2477844A2 (en) * | 1980-03-13 | 1981-09-18 | Guitard Laurent | IMPROVED COCOA FOOD PRODUCT |
| EP0055432A2 (en) * | 1980-12-27 | 1982-07-07 | Richardson GmbH | Use of bran in fillings for nutrient bars |
| EP0128666A1 (en) * | 1983-05-11 | 1984-12-19 | Warner-Lambert Company | A food product having a high fibre content and a process for producing the food product |
| EP0166825A1 (en) * | 1984-06-04 | 1986-01-08 | Warner-Lambert Company | A dietary fibre food product and a process for the production of the same |
| US4766004A (en) * | 1986-12-19 | 1988-08-23 | Warner-Lambert Company | Crunchy, highly palatable, bulk-increasing, dietary fiber supplement composition |
| US4877627A (en) * | 1986-08-19 | 1989-10-31 | Nutrilite Products, Inc. | Balanced fiber composition |
| EP0398867A2 (en) * | 1989-05-18 | 1990-11-22 | Maresi Markenartikelvertrieb Gesellschaft m.b.H. | Composition for preparing a beverage |
| EP1133924A1 (en) * | 2000-03-16 | 2001-09-19 | Seitenbacher GmbH & Co., Naturkost | Soft fruit jelly |
| US6713100B1 (en) | 1999-08-17 | 2004-03-30 | Nestec S.A. | Confectionery product comprising vegetables solids |
| WO2017167966A1 (en) | 2016-04-01 | 2017-10-05 | Nestec S.A. | Confectionery composition comprising bran-like material |
| WO2020221802A1 (en) * | 2019-05-01 | 2020-11-05 | Societe Des Produits Nestle S.A. | A confectionery product comprising a lipid-fibre powder |
-
1977
- 1977-10-15 DE DE19772746479 patent/DE2746479A1/en not_active Withdrawn
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2477844A2 (en) * | 1980-03-13 | 1981-09-18 | Guitard Laurent | IMPROVED COCOA FOOD PRODUCT |
| EP0055432A2 (en) * | 1980-12-27 | 1982-07-07 | Richardson GmbH | Use of bran in fillings for nutrient bars |
| EP0055432A3 (en) * | 1980-12-27 | 1983-04-20 | Richardson Gmbh | Filling for nutrient bars |
| EP0128666A1 (en) * | 1983-05-11 | 1984-12-19 | Warner-Lambert Company | A food product having a high fibre content and a process for producing the food product |
| EP0166825A1 (en) * | 1984-06-04 | 1986-01-08 | Warner-Lambert Company | A dietary fibre food product and a process for the production of the same |
| US4877627A (en) * | 1986-08-19 | 1989-10-31 | Nutrilite Products, Inc. | Balanced fiber composition |
| US4766004A (en) * | 1986-12-19 | 1988-08-23 | Warner-Lambert Company | Crunchy, highly palatable, bulk-increasing, dietary fiber supplement composition |
| EP0398867A2 (en) * | 1989-05-18 | 1990-11-22 | Maresi Markenartikelvertrieb Gesellschaft m.b.H. | Composition for preparing a beverage |
| EP0398867A3 (en) * | 1989-05-18 | 1991-04-10 | Maresi Markenartikelvertrieb Gesellschaft m.b.H. | Composition for preparing a beverage |
| US6713100B1 (en) | 1999-08-17 | 2004-03-30 | Nestec S.A. | Confectionery product comprising vegetables solids |
| EP1133924A1 (en) * | 2000-03-16 | 2001-09-19 | Seitenbacher GmbH & Co., Naturkost | Soft fruit jelly |
| WO2017167966A1 (en) | 2016-04-01 | 2017-10-05 | Nestec S.A. | Confectionery composition comprising bran-like material |
| WO2017167965A2 (en) | 2016-04-01 | 2017-10-05 | Nestec S.A. | Ingredient for foodstuffs |
| WO2017167965A3 (en) * | 2016-04-01 | 2018-04-12 | Nestec S.A. | Ingredient for foodstuffs |
| US11071309B2 (en) | 2016-04-01 | 2021-07-27 | Societe Des Produits Nestle S.A. | Confectionery composition comprising bran-like material |
| US11259541B2 (en) | 2016-04-01 | 2022-03-01 | Societe Des Produits Nestle S.A. | Bran based ingredient for foodstuffs |
| US11672259B2 (en) | 2016-04-01 | 2023-06-13 | Societe Des Produits Nestle S.A. | Confectionery composition comprising bran-like material |
| US11730176B2 (en) | 2016-04-01 | 2023-08-22 | Societe Des Produits Nestle S.A. | Bran based ingredient for foodstuffs |
| EP4248758A2 (en) | 2016-04-01 | 2023-09-27 | Société des Produits Nestlé S.A. | Ingredient for foodstuffs |
| EP4248758A3 (en) * | 2016-04-01 | 2023-12-06 | Société des Produits Nestlé S.A. | Ingredient for foodstuffs |
| WO2020221802A1 (en) * | 2019-05-01 | 2020-11-05 | Societe Des Produits Nestle S.A. | A confectionery product comprising a lipid-fibre powder |
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