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DE4337308C1 - Confectionery product having foam-like structure - Google Patents

Confectionery product having foam-like structure

Info

Publication number
DE4337308C1
DE4337308C1 DE4337308A DE4337308A DE4337308C1 DE 4337308 C1 DE4337308 C1 DE 4337308C1 DE 4337308 A DE4337308 A DE 4337308A DE 4337308 A DE4337308 A DE 4337308A DE 4337308 C1 DE4337308 C1 DE 4337308C1
Authority
DE
Germany
Prior art keywords
confectionery according
sweetener
confectionery
foam
becomes
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.)
Expired - Fee Related
Application number
DE4337308A
Other languages
German (de)
Inventor
Franz Josef Juchem
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Juchem GmbH
Original Assignee
Juchem GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Juchem GmbH filed Critical Juchem GmbH
Priority to DE4337308A priority Critical patent/DE4337308C1/en
Application granted granted Critical
Publication of DE4337308C1 publication Critical patent/DE4337308C1/en
Priority to DE4436362A priority patent/DE4436362C2/en
Priority to DK199401197A priority patent/DK173882B1/en
Priority to SE9403590A priority patent/SE507676C2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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
    • 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
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to a confectionary product without added sugar having a foam-like structure, foamed confectionery, in particular marshmallow, essentially comprising: sorbitol 34.0-40.0% polyglucose derivative 30.0-43.0% water 26.0-29.0% egg albumen 2.1-2.3% carragenan 0.2-0.3% gelatin 0.1-0.2% sweetener < 0.2% flavourings < 0.1%. As a result of reduction in energy content, the confectionery product is suitable as a food in particular for diabetics.

Description

Die Erfindung betrifft eine Süßware mit schaumartiger Struktur.The invention relates to a confectionery with foam-like structure.

Süßwaren mit schaumartiger Struktur, sogenannte Schaumzuckerwaren, gibt es in vielfältiger Form, beispielsweise als Neger- bzw. Schaumküsse, Schaumzuckerwaffeln oder Schaumwellen. Häufig sind diese Süßwaren mit einer Waffelunterlage versehen und weisen einen Überzug, meist aus Schokolade hergestellt, oder eine Glasur auf.Sweets with foamy structure, so-called foam sugar products, are available in a variety of Form, for example, as Neger- or Schaumküsse, foam sugar waffles or foam waves. Often these sweets are provided with a waffle pad and have a coating, usually made of chocolate, or a glaze on.

Die bekannten Schaumzuckerwaren enthalten beispielsweise D-Glucose, Fructose, Invertzucker, Disaccharide, Maltodextrine und Glucosesirup, was zu hohen Brennwerten dieser Süßwaren führt. Damit scheiden diese Süßwaren für beispielsweise Diabetiker aus.The known foam sugar products contain, for example, D-glucose, fructose, invert sugar, Disaccharides, maltodextrins and glucose syrup, resulting in high calorific values of these confectionery leads. This eliminates these sweets for example for diabetics.

Der Erfindung liegt die Aufgabe zugrunde, eine Süßware mit schaumartiger Struktur zur Verfügung zu stellen, die einen gegenüber bekannten Süßwaren dieser Art, Schaumzuckerwaren, deutlich niedrigeren Brennwert hat.The invention has for its object to provide a confectionery with foam-like structure for Which, compared with known confectionery of this type, has significantly lower calorific value.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß die Süßware mit schaumartiger Struktur wie folgt zusammengesetzt ist:This object is achieved in that the confectionery with foamy Structure is composed as follows:

Sorbit|34,0-40,0%Sorbitol | from 34.0 to 40.0% PolyglucosederivatPolyglucosederivat 30,0-43,0%30.0 to 43.0% Wasserwater 26,0-29,0%26.0 to 29.0% Hühnereiweißegg white 2,1-2,3%2.1-2.3% Carrageencarrageenan 0,2-0,3%0.2-0.3% Gelatinegelatin 0,1-0,2%0.1-0.2% Süßstoffsweetener <0,2%<0.2% Aromastoffeflavorings <0,1%.<0.1%.

Erfindungsgemäß ist vorgesehen, daß als Süßstoff Aspartam, Acesulfam-K, Sacharin, Cyclamat, Neohesperidin oder Thaumatin vorgesehen sind.According to the invention, the sweetener aspartame, acesulfame-K, saccharin, cyclamate, Neohesperidin or thaumatin are provided.

Im Rahmen der Erfindung liegt es auch, daß als Polyglucosederivat Polydextrose verwendet wird.It is also within the scope of the invention that polydextrose is used as the polyglucose derivative.

Die Süßware mit schaumartiger Struktur kann mit einer Waffelunterlage versehen sein.The confectionery with foamy structure may be provided with a waffle pad.

Auch kann die Süßware mit schaumartiger Struktur einen Überzug oder eine Glasur sowie gegebenenfalls eine Bestreuung mit Kokosflocken, Krokant, Liebesperlchen oder mit Kombinationen dieser Rohstoffe aufweisen.Also, the frothy foam-like structure may have a coating or glaze as well if necessary, an sprinkling with coconut flakes, brittle, love pearls or with Combinations of these raw materials.

Erfindungsgemäß ist weiterhin vorgesehen, daß die Waffelunterlage und der Überzug zusammen aus folgenden Stoffen bestehen, wobei die prozentualen Anteile sich auf das Endprodukt (Schaum, Waffel, Überzug) beziehen:According to the invention it is further provided that the waffle pad and the coating together consist of the following substances, the percentages being on the final product (Foam, waffle, coating) relate:

Isomalt|5,0-18,0%Isomalt | 5.0 to 18.0% Pflanzenfettvegetable fat 5,0-18,0%5.0 to 18.0% WeizenvollkornmehlWhole wheat flour 3,0-27,0%3.0 to 27.0% Kakaopulvercocoa powder 1,0-4,0%1.0-4.0% Weizenmehlwheat flour 0,1-2,7%0.1 to 2.7% Lecithinlecithin 0,1-2,0%0.1-2.0% Speisesalzsalt 0,1-1,0%0.1-1.0% Natriumbicarbonatsodium bicarbonate 0,1-1,0%0.1-1.0%

Die mit der Erfindung erzielten Vorteile bestehen insbesondere darin, daß eine Süßware mit schaumartiger Struktur, eine Schaumzuckerware, hergestellt werden kann, die ohne Zuckerzusatz auskommt und dabei eine optimale Ausbildung und Stabilität des Schaums bei gleichzeitigem Erreichen eines sensorisch zufriedenstellenden Ergebnisses hinsichtlich harmonischer Süße, kein Kratzen und guter Textur aufweist. Die neue Süßware, die beispielsweise als Negerkuß realisiert werden kann, hat einen sehr viel niedrigeren Brennwert als herkömmliche Schaumzuckerwaren und ist damit für Diabetiker, aber auch für Personen, die aus anderen Gründen sich kalorienarm ernähren wollen, als Nahrungsmittel geeignet.The advantages achieved by the invention are in particular that a sweet with foamy structure, a foam sugar product, which can be produced without added sugar while ensuring optimal training and stability of the foam at the same time Achieving a sensory satisfactory result in terms of harmonious sweetness, no Has scratching and good texture. The new confectionery, for example, realized as a Negerkuß has a much lower calorific value than conventional foam sweets and is therefore for diabetics, but also for people who for other reasons are low in calories want to feed, suitable as food.

Die Rezeptur für einen erfindungsgemäßen brennwertverminderten Negerkuß kann beispielsweise wie folgt aussehen:The recipe for a Brennwertverminderten Negerkuß invention, for example look like this:

Sorbit|34,0-40%Sorbitol | from 34.0 to 40% Polydextrosepolydextrose 30,0-43%30.0 to 43% Wasserwater 26,0-39%26.0 to 39% Hühnereiweißegg white 2,1-2,3%2.1-2.3% Carrageen (Geliermittel)Carrageenan (gelling agent) 0,2-0,3%0.2-0.3% Gelatinegelatin 0,1-0,2%0.1-0.2% Süßstoffsweetener <0,2%<0.2% Aromastoffeflavorings <0,1%<0.1%

Eine so zusammengesetzte Süßware mit schaumartiger Struktur kann mit einer Waffelunterlage und einer Glasur, beispielsweise einer Fettglasur versehen sein.Such a composite confectionery with foamy structure can with a waffle pad and a glaze, for example, a fat glaze be provided.

Als Beispiel für eine Zusammensetzung einer Vollkornwaffel kann das folgende Beispiel dienen:As an example of a composition of a wholemeal wafer, the following example may serve:

Weizenvollkornmehl|83,7%Whole wheat flour | 83.7% Weizenmehl Typ 812Wheat flour type 812 8,3%8.3% Lecithinlecithin 4,7%4.7% Natriumbicarbonatsodium bicarbonate 1,2%1.2% Salzsalt 2,1%.2.1%.

Eine in Frage kommende Fettglasur kann wie folgt zusammengesetzt sein:A candidate fat glaze may be composed as follows:

Pflanzenfett|44,4%Vegetable shortening | 44.4% Isomaltisomalt 45,0%45.0% Kakaopulvercocoa powder 10,0%10.0% Lecithinlecithin 0,5%0.5% Aspartamaspartame <0,1%<0.1% Aromastoffeflavorings <0,1%.<0.1%.

Es sei herausgestellt, daß die erfindungsgemäße Süßware mit schaumartiger Struktur, vorzugsweise als Negerkuß, geeignet für Diabetiker hergestellt und vertrieben werden kann. In diesem Zusammenhang verdient Beachtung, daß die Mehrzahl der Typ II-Diabetiker bekanntlich übergewichtig ist. Für ihre Ernährung sind die neuen brennwertverminderten Negerküsse als Nahrungsmittel geeignet.It has been found that the confectionery of the invention having a foamy structure, preferably as a Negerkuss, suitable for diabetics and can be sold. In In this context, it is worth noting that the majority of type II diabetics known is overweight. For their diet, the new low-calorie Negerküsse are as Food suitable.

Die Brennwertverminderung wird im wesentlichen durch den Einsatz eines Polyglucosederivats, insbesondere Polydextrose, erreicht sowie durch die Verwendung von Sorbit, Isomalt und Süßstoffen. Hiermit sowie durch einen geringeren Glasurüberzug und die Verwendung einer Vollkornwaffel werden gesundheitsfördernde Merkmale erreicht wie der niedrigere Fettgehalt und der höhere Ballaststoffanteil gegenüber herkömmlichen Produkten.The calorific value reduction is essentially achieved by the use of a polyglucose derivative, in particular polydextrose, as well as by the use of sorbitol, isomalt and Sweeteners. Hereby as well as by a smaller glaze coating and the use of a Wholegrain waffle are health promoting features achieved as the lower fat content and the higher fiber content compared to conventional products.

Nach sehr aufwendigen Vorarbeiten hat sich die Kombination der vorstehend bezeichneten Stoffe als technologisch notwendig und optimal für die Ausbildung und Stabilität des Schaums bei gleichzeitigem Erreichen eines sensorisch zufriedenstellenden Ergebnisses (harmonische Süße, kein Kratzen, Textur) erwiesen. Die Mindesthaltbarkeitsdauer der so hergestellten Süßwaren kann mit etwa 10 Wochen veranschlagt werden.After very elaborate preparatory work, the combination of the above-mentioned substances as technologically necessary and optimal for the formation and stability of the foam simultaneous achievement of a sensory satisfactory result (harmonic sweetness, no scratching, texture). The minimum shelf life of the confectionery thus produced can be estimated at about 10 weeks.

Die Analyse (pro 100 g) eines brennwertverminderten Negerkusses ohne Zuckerzusatz (mit Fettglasur) wird etwa folgende Daten liefern:The analysis (per 100 g) of a Brennwertverminderten Negerkusses without added sugar (with Fat glaze) will provide approximately the following data:

Die Analyse eines konventionellen Negerkusses (mit Fettglasur) weist dagegen folgende Werte aufThe analysis of a conventional Negerkusses (with fat glaze), however, has the following values on

Der errechnete Energiewert für einen erfindungsgemäßen Negerkuß ohne Zuckerzusatz (mit Fettglasur) liegt mit 216,9 kcal pro 100 g gegenüber 364,3 kcal pro 100 g bei einem konventionellen Negerkuß (mit Fettglasur) um mehr als 40% niedriger. Das zeigt deutlich die erzielte Brennwertverminderung.The calculated energy value for a Negerkuß according to the invention without added sugar (with Fat glaze) is at 216.9 kcal per 100 g compared to 364.3 kcal per 100 g at one conventional Negro kiss (with fat glaze) lower by more than 40%. This clearly shows the achieved calorific value reduction.

Der diätische Zweck für Diabetiker ergibt sich aus der Brennwertverminderung und aus der deutlichen Reduzierung des Kohlenhydratgehaltes sowie aus der Tatsache, daß zur Herstellung der erfindungsgemäßen Süßware, vorzugsweise Negerkuß, kein Zucker verwendet wird.The dietary purpose for diabetics results from the calorific value reduction and from the significant reduction of carbohydrate content as well as from the fact that for the production the sweet of the invention, preferably Negerkuß, no sugar is used.

Claims (12)

1. Süßware mit schaumartiger Struktur, bestehend aus Sorbit|34,0-40,0% Polyglycosederivat 30,0-43,0% Wasser 26,0-39,0% Hühnereiweiß 2,1-2,3% Carrageen 0,2-0,3% Gelatine 0,1-0,2% Süßstoff <0,2% Aromastoffe <0,1%.
1. Confectionery with foamy structure consisting of Sorbitol | from 34.0 to 40.0% Polyglycosederivat 30.0 to 43.0% water 26.0 to 39.0% egg white 2.1-2.3% carrageenan 0.2-0.3% gelatin 0.1-0.2% sweetener <0.2% flavorings <0.1%.
2. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Süßstoff Aspartam verwendet wird.2. Confectionery according to claim 1, characterized in that aspartame is used as the sweetener becomes. 3. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Süßstoff Acesulfam-K verwendet wird.3. Confectionery according to claim 1, characterized in that the sweetener acesulfame-K is used. 4. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Süßstoff Sacharin verwendet wird.4. Confectionery according to claim 1, characterized in that the sweetener used is saccharin becomes. 5. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Süßstoff Cyclamat verwendet wird.5. Confectionery according to claim 1, characterized in that used as sweetener cyclamate becomes. 6. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Süßstoff Neohespiridin verwendet wird.6. Confectionery according to claim 1, characterized in that neohespiridine as sweetener is used. 7. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Süßstoff Thaumatin verwendet wird.7. confectionery according to claim 1, characterized in that used as a sweetener thaumatin becomes. 8. Süßware nach Anspruch 1, dadurch gekennzeichnet, daß als Polyglucosederivat Polydextrose verwendet wird.8. confectionery according to claim 1, characterized in that as polyglucose derivative Polydextrose is used. 9. Süßware nach einem oder mehreren der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß sie mit einer Waffelunterlage versehen ist. 9. confectionery according to one or more of the preceding claims, characterized characterized in that it is provided with a waffle pad.   10. Süßware nach einem oder mehreren der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß sie mit einem Überzug versehen ist.10. Confectionery according to one or more of the preceding claims, characterized characterized in that it is provided with a coating. 11. Süßware nach den Ansprüchen 9 und 10, dadurch gekennzeichnet, daß die Waffelunterlage und der Überzug zusammen aus folgenden Stoffen bestehen, wobei die prozentualen Anteile sich auf das Endprodukt (Schaum, Waffel, Überzug) beziehen: Isomalt|5,0-18,0% Pflanzenfett 5,0-18,0% Weizenvollkornmehl 3,0-27,0% Kakaopulver 1,0-4,0% Weizenmehl 0,1-2,7% Lecithin 0,1-2,0% Speisesalz 0,1-1,0% Natriumbicarbonat 0,1-1,0%
11. Confectionery according to claims 9 and 10, characterized in that the waffle pad and the coating consist together of the following substances, wherein the percentages relate to the final product (foam, waffle, coating): Isomalt | 5.0 to 18.0% vegetable fat 5.0 to 18.0% Whole wheat flour 3.0 to 27.0% cocoa powder 1.0-4.0% wheat flour 0.1 to 2.7% lecithin 0.1-2.0% salt 0.1-1.0% sodium bicarbonate 0.1-1.0%
12. Süßware nach einem oder mehreren der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß sie mit Kokosflocken, Krokant, Liebesperlchen oder mit Kombinationen dieser Rohstoffe bestreut ist.12. Confectionery according to one or more of the preceding claims, characterized characterized in that they are coconut flakes, brittle, love pearls or combinations of these raw materials is sprinkled.
DE4337308A 1993-11-02 1993-11-02 Confectionery product having foam-like structure Expired - Fee Related DE4337308C1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
DE4337308A DE4337308C1 (en) 1993-11-02 1993-11-02 Confectionery product having foam-like structure
DE4436362A DE4436362C2 (en) 1993-11-02 1994-10-12 Sweets with foamy structure
DK199401197A DK173882B1 (en) 1993-11-02 1994-10-17 Confectionery with foamy structure
SE9403590A SE507676C2 (en) 1993-11-02 1994-10-20 Confectionery with foam-like structure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4337308A DE4337308C1 (en) 1993-11-02 1993-11-02 Confectionery product having foam-like structure

Publications (1)

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DE4337308C1 true DE4337308C1 (en) 1994-09-29

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DE4337308A Expired - Fee Related DE4337308C1 (en) 1993-11-02 1993-11-02 Confectionery product having foam-like structure
DE4436362A Expired - Fee Related DE4436362C2 (en) 1993-11-02 1994-10-12 Sweets with foamy structure

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DE4436362A Expired - Fee Related DE4436362C2 (en) 1993-11-02 1994-10-12 Sweets with foamy structure

Country Status (3)

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DE (2) DE4337308C1 (en)
DK (1) DK173882B1 (en)
SE (1) SE507676C2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100297328A1 (en) * 2009-05-20 2010-11-25 Claude Capdepon Marshmallow-like aerated confectionery and method of preparation thereof
RU2492690C2 (en) * 2011-11-29 2013-09-20 Манана Емельяновна Ткешелашвили Aerated confectionary product with low glycaemic index

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19702609C1 (en) 1997-01-24 1998-06-25 Suedzucker Ag Coated, sugar-free chewing sweets with good consistency
FR2773952B1 (en) * 1998-01-28 2005-02-18 Jean Marie Robert PROCESS FOR PRODUCING A MERINGUE AND PASTRY OBTAINED BY SUCH A PROCESS
US6495179B1 (en) 1999-04-23 2002-12-17 General Mills, Inc. Appearance modified aerated confection and method of preparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
NICHTS ERMITTELT *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100297328A1 (en) * 2009-05-20 2010-11-25 Claude Capdepon Marshmallow-like aerated confectionery and method of preparation thereof
RU2492690C2 (en) * 2011-11-29 2013-09-20 Манана Емельяновна Ткешелашвили Aerated confectionary product with low glycaemic index

Also Published As

Publication number Publication date
DK173882B1 (en) 2002-01-28
SE9403590L (en) 1995-05-03
DK119794A (en) 1995-05-03
DE4436362A1 (en) 1995-05-04
SE9403590D0 (en) 1994-10-20
DE4436362C2 (en) 1995-12-07
SE507676C2 (en) 1998-07-06

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