| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Confiserie sans sucre comprenant du xylitol ou de l'erythritol sans effet rafraichissant | EP06291892.5 | 2006-12-08 | EP1797768A2 | 2007-06-20 | Dauchy, Bruno; Delbaere, François; Muller, Elsa; Zhou, Jing Yvette |
La présente invention a pour objet une confiserie sans sucre riche en xylitol ou en érythritol, caractérisée en ce qu'elle comprend un mélange de xylitol ou de érythritol et de dextrines de manière à réduire l'effet rafraîchissant de ladite confiserie. |
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| 102 | ORGANOLEPTISCH VERBESSERTE UND BESONDERS LAGERSTABILE HARTKARAMELLEN | EP05773325.5 | 2005-08-05 | EP1776015A1 | 2007-04-25 | ARENZ, Margit; BERNARD, Jörg |
| The invention relates to hard candy that has an improved storage behaviour, an improved sensory profile and to a method for the production thereof. | ||||||
| 103 | Confectionery product | EP03023233.4 | 2003-10-14 | EP1421856A3 | 2006-03-15 | Soldani, Cristiana |
Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450mnm; and/or at least 50.9% at 550nm; and/or at least 52.3% at 650nm.
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| 104 | BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING SALICYLALDEHYDE | EP03791789 | 2003-08-26 | EP1545447A4 | 2005-12-14 | MAXWELL JAMES; GREENBERG MICHAEL; STAWSKI BARBARA; BRODERICK KEVIN |
| Oral products containing salicylaldehyde for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are dentifrices, chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, salicylaldehyde is delivered in an oral product for convenient oral cleansing and breath freshening benefits. | ||||||
| 105 | BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING SALICYLALDEHYDE | EP03791789.5 | 2003-08-26 | EP1545447A2 | 2005-06-29 | MAXWELL, James; GREENBERG, Michael; STAWSKI, Barbara; BRODERICK, Kevin |
| Oral products containing salicylaldehyde for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are dentifrices, chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, salicylaldehyde is delivered in an oral product for convenient oral cleansing and breath freshening benefits. | ||||||
| 106 | Pflanzenextrakte enthaltend Schisandra und Wolfsbeeren und Verfahren zu ihrer Herstellung | EP04027533.1 | 2004-11-19 | EP1532868A1 | 2005-05-25 | Tittel, Gerolf, Dr. |
Die Erfindung betrifft eine Zusammensetzung, die einen Wolfsbeerenextrakt in Kombination mit einem Schisandrabeerenextrakt umfaßt, wobei die Zusammensetzung im wesentlichen frei ist von Schisandrabeerenkernen und/oder deren Bestandteilen. |
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| 107 | Confectionery product | EP03023233.4 | 2003-10-14 | EP1421856A2 | 2004-05-26 | Soldani, Cristiana |
Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450mnm; and/or at least 50.9% at 550nm; and/or at least 52.3% at 650nm. |
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| 108 | DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME | EP02752459.4 | 2002-07-19 | EP1411778A2 | 2004-04-28 | WOELFEL, Keith, A.; CHANEY, Caroline, E.; DOMBROSKI, Amy, M.; BELLODY, Bill, J.; DIDZBALIS, John |
| A fat-based confection comprising a fat continuous phase and one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate. Also provided is a method of making a fat-based confection comprising the steps of: dispersing a sweetener and a dairy protein in a fat to form a raw confection having a fat continuous phase; heating the raw confection within a temperature range and for a time sufficient to thermally generate one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate, thereby forming the fat-based confection; and cooling the fat-based confection to a temperature sufficient to halt the thermal generation of flavor components. | ||||||
| 109 | PAINT SET CONFECTIONERY | EP99964053.5 | 1999-12-02 | EP1135029A2 | 2001-09-26 | BAKER, Brad |
| A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value. | ||||||
| 110 | Fat-based confections comprising flavor components | EP05077655.8 | 2002-07-19 | EP1661465B2 | 2018-08-22 | Woelfel, Keith, A.; Chaney, Caroline, E.; Dombroski, Amy, M.; Bellody, Bill, J.; Didzbalis, John |
| A fat-based confection comprising a fat continuous phase and one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate. Also provided is a method of making a fat-based confection comprising the steps of: dispersing a sweetener and a dairy protein in a fat to form a raw confection having a fat continuous phase; heating the raw confection within a temperature range and for a time sufficient to thermally generate one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate, thereby forming the fat-based confection; and cooling the fat-based confection to a temperature sufficient to halt the thermal generation of flavor components. | ||||||
| 111 | IMPREGNATED CHOCOLATE CONFECTIONERY | EP13822841 | 2013-06-26 | EP2878205A4 | 2016-04-20 | ISHIKAWA MAYA; TADOKORO KEIJI; KOYAMA TOSHIYUKI; ASHITANI HIROAKI |
| 112 | STEVIA COMPOSITION | EP13884677.9 | 2013-05-17 | EP2996486A1 | 2016-03-23 | MARKOSYAN, Avetik |
| Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceutical. | ||||||
| 113 | IMPREGNATED CHOCOLATE CONFECTIONERY | EP13822841.6 | 2013-06-26 | EP2878205A1 | 2015-06-03 | ISHIKAWA, Maya; TADOKORO, Keiji; KOYAMA, Toshiyuki; ASHITANI, Hiroaki |
A chocolate-impregnated confectionery product is provided, which includes a confectionery base sufficiently impregnated with chocolate, and satisfies requirements for a light (crispy) eating texture intrinsic to the confectionery base as well as a chocolate mild taste (chocolate taste) and a smooth melt-in-mouth texture intrinsic to the chocolate. The chocolate-impregnated confectionery product (10) includes a textured wafer (11) as the confectionery base, and chocolate (12) infiltrated in the textured wafer (11). The chocolate (12) is present in a weight percentage of 77 to 85 % based on the overall weight of the confectionery product. The chocolate-impregnated confectionery product (10) is novel, and has a light eating texture intrinsic to the confectionery base as well as a chocolate mild taste and a melt-in-mouth texture intrinsic to the chocolate. |
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| 114 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL | EP11705459.3 | 2011-02-24 | EP2542098A1 | 2013-01-09 | HEYLEN, An, Amanda, Jules; VERCAUTEREN, Ronny, Leontina, Marcel |
| The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof. | ||||||
| 115 | COATED CONFECTIONERY PRODUCT | EP04815865.3 | 2004-12-28 | EP1699298B1 | 2012-09-26 | ALEXANDER, Lonnette; CLARK, James, C.; STAWSKI, Barbara, Z.; KURES, Vasek, J. |
| A coated confectionery product has a confectionery center; a first coating surrounding the center and comprising a fat; and a second coating surrounding the first coating and comprising a hard shell made from one or more sugars, polyols, high intensity sweeteners and mixtures thereof. The sugar may be selected from the group consisting of sucrose, dextrose, and maltose. Optionally a third coating may surround the second coating layer and comprise a film comprising film forming agents. | ||||||
| 116 | Package for at least one individual portion of a food composition | EP10197234.7 | 2010-12-29 | EP2341011B1 | 2012-08-22 | Bauwens, Johan; Verschelden, Antoon |
| 117 | CONFECTIONERY PRODUCT | EP09799544.3 | 2009-12-21 | EP2381794A1 | 2011-11-02 | VALDEZ, Monica, Christina; HOLMES, Adrienne; WOOD, John, David; AEBI, Marcel; SRIDHAR, Sandhya |
| A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material. | ||||||
| 118 | A method of printing on food products | EP10460006.9 | 2010-02-26 | EP2361506A1 | 2011-08-31 | Garmada, Ryszard |
A method of printing on edible pieces, in particular on dragees coated with a layer of sugar made in the sugar coating process and with a shining paste, on chewing gum - sugar-coated and with a shining paste, on hard and filled caramel sweets without extra coating, on smooth caramel lollipops without extra coating or chocolate formed into chocolate products.
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| 119 | CHEWY SWEET AND METHOD FOR PREPARING SUCH A CHEWY SWEET | EP05813718.3 | 2005-11-07 | EP1945041B1 | 2011-01-05 | CLAESSENS, Marianne |
| The invention relates on the one hand to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet, wherein the gelatinizing agent consists of a gliadin-enriched wheat gluten fraction. On the other hand, the invention relates to a method for preparing such a chewy sweet, comprising the steps of a) dispersing the gliadin-enriched wheat gluten fraction in warm water; b) cooking up glucose syrup, sucrose and water at 120-140° C., until moisture content of the mass is <10%, preferably between 4 and 7%; c) adding the fat material and the one or more emulsifiers to the cooked-up syrup, during or after cooking; d) cooling the mixture of b) and c) to below 105° C.; e) mixing the syrup of d) with a) and the other ingredients; f) further cooling this mass; g) and bringing the cooled mass into the desired shape. | ||||||
| 120 | Fat-based confections comprising flavor components | EP05077655.8 | 2002-07-19 | EP1661465B1 | 2010-08-25 | Woelfel, Keith, A.; Chaney, Caroline, E.; Dombroski, Amy, M.; Bellody, Bill, J.; Didzbalis, John |
| A fat-based confection comprising a fat continuous phase and one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate. Also provided is a method of making a fat-based confection comprising the steps of: dispersing a sweetener and a dairy protein in a fat to form a raw confection having a fat continuous phase; heating the raw confection within a temperature range and for a time sufficient to thermally generate one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate, thereby forming the fat-based confection; and cooling the fat-based confection to a temperature sufficient to halt the thermal generation of flavor components. | ||||||
