TW201626897A - Process for manufacturing lollipop with filling and corresponding product obtainable therewith - Google Patents

Abstract

A process for manufacturing lollipops with a filling, comprising the following steps: - providing a mass consisting of a cooked composition of confectionery or candy; - processing the mass consisting of the cooked candy composition so as to form a hollow candy rope or extruded hollow product; - filling the hollow part of the candy rope or extruded hollow product with an edible composition comprising a fondant mixture in the semi-solid state, which in turn comprises a sugar-based fondant and an invertase enzyme; - optionally cutting the rope or extrusion into pieces of the desired weight; - inserting the lollipop sticks into the rope or extruded product, or into the pieces thus obtained, through the candy part thereof; and - forming the rope, extrusion or cut pieces through a die to form the lollipops, in such a way that each lollipop, when formed, presents a body and a stick inserted into it, having a filling comprising the fondant mixture which is enclosed in a candy crust. The process according to the invention has the advantage that during the step of die-forming of the lollipop and insertion of the corresponding stick, no problems of leakage of liquid or other drawbacks arise due to the fact that the filling is liquid, since the lollipop is filled, at the time of forming, with a composition comprising a fondant mixture in the semi-solid state, which is only converted to the liquid state after the lollipop is formed, as a result of the action of the invertase contained in said fondant mixture.

Description

Making a method of filling a lollipop and obtaining a corresponding product

The present invention relates to a method of making a dessert product known as a die-formed lollipop type, and a corresponding product or lollipop obtainable by the method.

A confectionery product or candy, generally referred to as a lollipop, is typically comprised of an edible portion such as a candy and an inedible portion such as a stick or similar support attached to the edible confectionery portion.

For the sake of clarity, Figure 3 of the figure shows some of the lollipops currently marketed under the "Chupa-Chups" trademark.

In particular, the edible portion of the lollipop that is typically attached to the stick having a spherical or spherical body shape can comprise a filling within the ball, the filling can have a variety of characteristics and flavors, and can be in a solid or semi-solid form.

For example, a lollipop filling can give the consumer a feeling of soft candy or hard candy, and can be formed from a plurality of substances (such as chocolate, cream, jelly, etc.) having a rather diverse flavor.

There are currently two methods or processes for industrially making lollipops, that is, molding or placing them in a mold, both of which involve first obtaining a mass of confectionery material, hereinafter referred to as "candy", which can be composed of a plurality of ingredients. Composed of.

Specifically, in a common lollipop made of a sugar-based candy, sugar is mixed and dissolved in glucose syrup and water to form a syrup having a solid content of 70-90%.

The syrup is then typically cooked under vacuum to remove most of the water and obtain a product consisting of a semi-liquid mass that is typically hot at a temperature of 130-160 ° C, in a lollipop made from a hard candy material. It has a moisture content of 1-4% in the case, or a higher moisture content in the case of a lollipop made of a soft chewable candy.

Other ingredients may also be added to the syrup to impart a particular flavor, appearance and mouthfeel to the lollipop, either before or after cooking under vacuum.

After the initial step of preparing the cooked sugar-based syrup, the two lollipop processes (i.e., mold forming and placement) are different.

In the placing process, a suitable amount or mass of the pre-formed confectionery or confectionery material in the form of a fluid is first placed in a mold; the confectionery mass is partially cooled, and then the stick is inserted therein, thereby producing a rod having a smooth outer surface. sugar.

Conversely, a lollipop made by molding typically presents a characteristic edge on its outer surface corresponding to the two halves of the mold that opens and closes to form the lollipop mold or the separation between the components. A distinct feature of shaped lollipops.

When the two parts each having a concave area to form a mold of a corresponding half of the spherical body of the lollipop are moved toward each other during the lollipop forming step, they are not in direct contact with each other, so that the molds are moved adjacent to each other. The confectionery material of the separation region between the two components tends to protrude from the spherical body of the lollipop, thereby forming a toroidal edge that surrounds the lollipop body.

In the lollipop molding process, the syrup is usually cooled after cooking. And as the case may be treated to convert it from a liquid state to a plastic or semi-plastic state.

The cooked material of the sweetened material or candy produced in this process step is typically inserted into a batch drum or into a hopper of an extruder or inserted into another suitable device to produce a candy rope or extrusion at the output. Things.

In the case of a lollipop with a central filling, a hollow or hollow rope or hollow extruded product is produced by means of a device having standard features, namely a batch drum with a central tube or an extruder device with concentric nozzles. .

In the later steps of the lollipop process, the insertion of the stick is quite important. Sticks made of suitable materials must be properly inserted into the confectionery portion to ensure that the edible portion of the lollipop is firmly adhered.

If the edible or confectionery portion does not provide sufficient grip on the stick, the edible portion, typically in the shape of a ball or sphere, will detach from the stick during consumption and may be swallowed, thereby causing a risk of bruising to the consumer. risks of.

The sticks used to make lollipops are generally made of plastic or paper.

If the sticks are made of plastic, they are generally hollow and generally have recesses or holes in the upper portion to improve their grip in the candy mass of the lollipop.

The confectionery mass tends to at least partially fill the recesses or holes due to the pressure applied to the confectionery mass during the lollipop molding step.

In industrial manufacturing, handling and disposal of liquids is generally easier and less problematic than solid materials, as liquid materials can be easily pumped and transported through the tubes and tubes, and the flow rate can be readily measured.

However, when the confectionery product to be filled with the liquid material is a lollipop, such considerations are not true and are not applicable, and thus serious technical problems are caused.

The difficulties and problems arising in this case are mainly formed by molding During the step, the stick is inserted into the lollipop as explained above, and the insertion occurs within a fraction of a second before the mold is closed, so that the liquid used to make the liquid filling of the lollipop tends to be inserted from the stick Caused by a leak around the area.

If the stick is hollow and has a hole in its upper portion for grasping the candy mass, the liquid filling of the lollipop can easily leak through the stick.

The result is an unacceptable product, that is, the liquid that may eventually be unable to hold any liquid, and in which the liquid intended to form the filling spreads and solidifies on the stick, making it practically impossible to package the product in the packaging material in the final packaging step. sugar.

In other words, based on the above factors, it has been found that when a lollipop is to be formed and sold as a liquid filling, a serious problem occurs in the forming step.

As already explained, during the lollipop molding step, the liquid composition (i.e., the liquid that is generally intended to form a lollipop filling) tends to naturally leak through the gap of the mold (i.e., is designed to open and close to form The lollipop has a separation between its two parts, and also tends to spread over the hollow stick inserted into the body of the lollipop and leak into the stick.

In summary, in such cases, there is a problem that the liquid for forming the lollipop filling leaks out and contaminates the mold (specifically via the area adjacent to the insertion point of the stick), which obviously causes problems, and involves forming a rod The true risk of unrecoverable loss of the liquid composition of the lollipop.

The Applicant has found a way to avoid this technical problem by developing a lollipop process according to the present invention.

Accordingly, a primary object of the present invention is to devise a method for making a confectionery product such as a lollipop, and to design a phase obtainable by the method. A confectionery product that effectively remedies the absence of prior art, in particular if the lollipop filling is provided in liquid form, it will leak from the edible portion of the lollipop to the mold used to form the lollipop Upper, or generally, problems arise in the lollipop molding and packaging steps.

Still another object of the present invention is to provide a method for producing a molded lollipop having a liquid filling which is sold for consumption, which allows formation of a corresponding lozenge and insertion of a stick while forming a lollipop without causing blemishes The problem or lack, so that after formation, the lollipop can be packaged (ie wrapped) in a piece of cladding material without problems.

One of the ultimate objects of the present invention is to provide a method for making a lollipop that is sold for consumption with a liquid filling that is efficient and involves low running costs.

These objects can be considered to be achieved solely by the lollipop process having the features defined in the main independent claim 1 and by the dessert product in the form of a lollipop according to the independent claims 11 and 12.

Specific specific examples of the invention are also defined in the dependent claims.

10‧‧‧Lollipops

10’‧‧‧Lollipops

11‧‧‧Spherical body

12‧‧‧External part or hard shell

13‧‧‧ filling

13’‧‧‧Semi-solid or plastic form

13”‧‧‧Liquid form

14‧‧‧ sticks

14a‧‧‧ end of stick

f‧‧‧Double arrow

F1‧‧‧ arrow

CAR‧‧‧Fluid candy mass

CON‧‧‧Center tube

ES‧‧‧Final rope or extruded product

FON‧‧‧ Sugar-based candy soft filling

FON’‧‧‧New form of sugar-based candy soft filling

INV‧‧‧Enzyme Enzyme

MF‧‧‧Candy soft filling mixture

P‧‧‧ pressure

P1‧‧‧ mold half

P2‧‧‧ mold half

ST‧‧‧

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a block diagram showing the operation of the present invention.

Figure 1A schematically illustrates one of the steps of the method according to the invention and the apparatus used therefor.

Figure 2 shows schematically a cross section of a lollipop made by the method according to the invention.

Figure 2A schematically illustrates one possible variation of the invention.

Figure 3 shows some of the lollipops currently marketed under the "Chupa-Chups" trademark.

Having described, and with reference to the operational block diagram of FIG. 1, the present invention is directed to a method for forming a lollipop each containing a lollipop encapsulating a single hard shell or outer layer made of a confectionery, The method is mainly designed to prevent the leakage of the filling after the insertion of the corresponding stick during the lollipop forming step, if the filling of the lollipop sold for consumption is in a liquid state.

In particular, the main components of the lollipop outer layer or hard shell (i.e., sugar, glucose syrup, and water) are weighed and mixed in the initial steps of the method according to the present invention.

After preparation, the syrup is stored in a tank and subsequently pre-cooked until the sugar crystals are completely dissolved.

The syrup is then filtered and pumped into a dispensing tank that feeds the cooking device.

Specifically, at this step, the syrup is pumped into a solenoid heater and then passed through a vacuum digester where the water is partially removed to obtain a liquid material or composition used to make the outer layer of the hard candy.

Any other ingredients designed to be included in the composition, such as coloring agents, acids or flavoring agents, may be added at this step to adjust the mouthfeel and flavor of the final lollipop.

All ingredients are mixed together in warm water in a mixing station where the ingredients are completely homogenized while the confectionery mass is cooled, thereby converting it from a liquid to a plastic or semi-plastic state.

The cooked, mixed candy mass produced in this step is then fed and inserted into a batch drum combined with a central tube to produce a hollow rope or extruded hollow product formed from a plastic or semi-plastic candy mass. It travels continuously, with a central tube used to fill the hollow area of the hollow rope or extrudate.

In particular, the central tube or tube is filled with a filling comprising a mixture of a sugar-based confectionery softener (hereinafter referred to as "candy soft filling mixture") and an invertase enzyme as the hollow rope or extrudate advances, wherein The mixture is prepared in a Z-type double mixer or similar mixing machine.

The mixing machine then feeds the semi-solid filling (ie the confectionery soft filling and the enzymatic enzyme candy soft filling mixture) to the batch drum using an extruder or other similar device that allows the filling to be pushed and advanced through the tube. The combination of tubes.

For the sake of clarity, Figure 1A schematically illustrates this step of the method according to the invention and the apparatus used therewith, wherein as described above, the fluid confectionery mass indicated as CAR is extruded under the action of pressure P, and The hollow extruded product thus obtained is filled with a candy soft filling mixture indicated as MF via a central tube CON, and a final or processed final rope or extruded product ES is prepared at the output of the device, as in Figure 1A. The arrow indicates that it is advancing at a given speed.

The confectionery rope or extruded product of the filled filling (i.e., the confectionery soft filling mixture) is then cut into a plurality of pieces in a cutting device or forming mold just prior to introduction of the stick into each cutting block.

When the stick is inserted into each block, there is no risk of leakage of the filling mixture or material due to the semi-solidity of the filling mixture consisting of the soft confectionery and the invertase enzyme.

After the stick is inserted, the thus formed lollipop is first passed through a cooling chamber in which the outer layer of the hard candy is solidified.

Specifically, in the cooling chamber, the temperature and humidity are appropriately controlled while the lollipop remains continuously moved so that it does not deform.

At the same time, the filling of the lollipop containing the mixture of soft confectionery is converted The liquefaction begins with the action of the enzyme.

After several days of making the lollipop, the invertase enzyme has been catalyzed and completed using the sucrose contained in the confectionery soft filling as a substrate, and the filling (ie, the confectionery soft filling mixture) has been converted into liquid invert sugar, which is completely Enclosed and encapsulated in the layer of candy, it is not able to leak from the layer, but remains confined to the spherical body of the lollipop.

The liquid to be contained in the final lollipop can be determined by appropriately adjusting the size of the above-mentioned rope or extrudate, and appropriately adjusting the amount of the soft confectionery and the invertase enzyme in the confectionery layer and the confectionery soft filling mixture. The final amount of stuffing.

Other ingredients, such as flavoring agents, coloring agents, and acidulants, which are in a solid or liquid state, may also be added to the confectionery soft filling mixture to adjust the appearance of its flavor, nutritional properties, texture, or filling.

In the present invention, the term "candy soft filling" refers to a confectionery product containing sugar crystals which are mixed and held together in two phases.

Specifically, the sugar crystals constituting the solid phase are dispersed in a syrup having a high solid content.

Since the amount of liquid syrup in which solid sugar crystals are present is relatively low compared to the amount of solid sugar crystals, the structure of the confectionery soft filling is semi-solid.

In the confectionery soft filling mixture according to the present invention, the hydrolysis of sugar, i.e., the reaction to produce a liquid invert sugar, can be obtained by using an acid, an enzyme or any other chemical hydrolysis reaction suitable for producing glucose and fructose from sucrose.

The invertase enzyme contained in the confectionery soft filling mixture used in the method according to the present invention may be selected, for example, from the enzymes generally indicated and recognized by the skilled person by the following names: fructosyl convertase, alkali converting enzyme, acid Invertase, glucosinase, β-h-fructidase, and β-fructosidase.

In a preferred embodiment of the invention, the selected invertase enzyme is beta-fructofuranosidase.

In the context of the present invention, the term "confectionery soft filling mixture" means and refers to a homogeneous mixture of a sugar soft filling based on sucrose and an enzyme solution of an invertase enzyme.

The mold used to make the lollipop typically has a chain or rotating configuration, although any type of mold can be used in the context of the present invention.

The confectionery layer or hard shell surrounding the confectionery soft filling mixture can be made from any confectionery material or composition, including confectionery materials such as hard candy, soft candy, gummy candy or toffee or nougat.

The candy material or composition can be based on sugar or sugar free.

The coloring agents used in the specific examples according to the present invention may include natural food colorants, natural pigments, artificial colorants, lakes, and combinations thereof.

Flavoring agents can include essential oils, fragrance formulations, natural flavoring materials, artificial flavoring agents, and combinations thereof.

In addition to this method, the present invention also relates to a stuffed lollipop obtainable by the above method.

In particular, the lollipop according to the present invention may be supplied in a plurality of different shapes (such as circular, elliptical or fruit shapes, etc.) and packaging types.

The outer shape and flavor of the lollipop can also be enhanced by the presence of two or more confectionery regions of different colors and flavors.

The different designs and configurations of the regions can also be formed by means known to those skilled in the art.

In addition to the above description and in order to further clarify the features of the invention, Figure 2, which is divided into parts (a) and (b), schematically shows the method produced by the method according to the invention. A cross section of a lollipop (approximately indicated at 10), wherein part (a) of Figure 2 shows the lollipop 10 simultaneously inserted into the stick during the molding step, and part (b) of Figure 2 is shown after forming, The lollipop 10 is sold for consumption.

As will be seen from Figure 2, the lollipop 10 is comprised of a generally spherical body designated 11 and a stick 14 inserted into the spherical body 11 (which respectively define the edible and inedible portions of the lollipop 10). composition.

The spherical body 11 is then composed of a generally rigid outer portion or hard shell, designated as 12, made of candy or similar confectionery material, and an inner filling indicated as 13.

The lollipop 10 is typically a mold (generally indicated as ST), in particular consisting essentially of two parts or halves P1 and P2 designed to close and open relative to each other to form a lollipop 10 (as by a double arrow) The f indication and the type of rotation formed by the broken line in the part of Fig. 2 (a) are formed.

Further, during the molding step of the lollipop 10 using the mold ST, the stick 14 is inserted into the outer candy portion 12 of the spherical body 11 from its end 14a (as indicated by the arrow f1, also in Fig. 2), This end 14a is at least partially protruded into the inner portion of the body 11 occupied by the filling 13.

As will also be seen from part (a) of Figure 2, the filling 13 formed in the lollipop 10 during its molding step will then include the indication that it is in a semi-solid or plastic form (indicated as 13') (FON +INV) A composition of a confectionery soft filling mixture consisting of a sugar-based confectionery soft filling FON and an invertase enzyme INV.

Conversely, in the lollipop 10 shown and provided for sale and consumption in Figure 2(b), due to the conversion present in the original confectionery soft filling mixture (FON+INV) used to form the filling 13 The action of the enzyme INV (which, as explained above, mixes the original candy soft filling when a certain time passes after the molding of the lollipop 10 is formed The original sugar-based candy soft filling FON of the product (FON+INV) is converted into a novel form indicated as FON', corresponding to the soft filling of the candy from the semi-solid or plastic form 13' to the liquid form 13"), and the filling 13 series Liquid form, indicated as 13".

[transform]

The above-described lollipop process and corresponding products can be naturally modified, modified and improved while still remaining within the scope of the present invention.

For example, in a possible variation indicated as 10' and schematically illustrated in Figure 2A, a lollipop stick 14 different from the specific example 10 above is inserted into the lollipop 10' at one end 14a thereof. The spherical body 11 is not inserted into or in contact with the corresponding filling 13 (i.e., the confectionery soft filling FON') which is substantially liquid 13".

Thus, in this variant of the method according to the invention, the confectionery forming the outer portion of the edible spherical body 11 of the lollipop 10' or the hard shell 12 covers the stick 14 when the lollipop 10' is molded.

For the purposes of completion and additional description, some specific examples of the method according to the invention will now be described.

Example 1 - Manufacturing of a molded lollipop

First, a syrup having the following composition is prepared in a known manner using conventional means:

The syrup is then cooked in a heater, and a coloring and flavoring agent is added to produce a candy having the following composition:

In this step, 100 kg of the resulting confectionery composition is brought to a temperature of more than 40 ° C but less than 90 ° C, and fed and inserted into a batch drum having a central Teflon-lined tube to produce a hollow rope or extruded product.

In this step, particles of the solid edible composition comprising the confectionery soft filling mixture are inserted into the tube via a continuous rotary screw.

In particular, the screw has a screw rotation speed adjusting device for adjusting the amount of the filling (i.e., the confectionery soft filling mixture) filling the inside of the hollow rope or the extrudate.

The rope or extruded product of the mixture of filled granules and confectionery soft filling is then given the appropriate diameter.

For example, in this step, a rope or squeezing product having a total diameter of 9 cm is adjusted to 3 using a horizontal rope sizing device with five pairs of sizing wheels. The diameter of the cm.

The rope or extruded product is then continuously fed to a rotating die provided with a stick insertion unit.

In particular, the stick is inserted into the rope or extruded product via its outer confectionery portion, while about three quarters of the inner region of the void is occupied and filled by the confectionery soft filling mixture.

At the same time, the inserted rope or extruded product of the stick is immediately formed and cut into individual lollipops by the plunger (i.e., the movable portion of the mold).

The lollipop thus formed has two convex hemispheres separated by a central edge and each weighing 12 grams, wherein the percentage of the filling accounts for up to 40% by weight of the lollipop.

The formed lollipop is allowed to cool in a continuous cooling tunnel with controlled temperature and humidity.

Example 2 - Preparation of a confectionery soft filling mixture

The portion of the candy soft filling mixture to be combined with the above confectionery composition in the lollipop process is, for example, composed of the following composition:

Claims (14)

A method for making a lollipop (10) type confectionery product having a filling (13) comprising the steps of: a) providing a mass consisting of the cooked confectionery composition; b) processing the cooked confectionery a mass from which a hollow rope or extruded product made of confectionery is formed; c) the cord is filled or extruded with an edible composition comprising a confectionery soft filling mixture (FON+INV) in a semi-solid or plastic state a hollow region of the product, wherein the confectionery soft filling mixture (FON+INV) comprises a sugar-based candy soft filling (FON) and an invertase type enzyme (INV); d) the filled rope or squeezed as needed The pressed product is cut into pieces of a desired weight; e) the lollipop stick (14) is inserted into the rope or extruded product or inserted into the thus obtained block through the corresponding confectionery portion; f) the rope Or the extruded product is molded into a lollipop (10) or the block is cut into a lollipop (10), wherein each of the lollipops thus formed has a substantially spherical body (11), a stick inserted therein ( 14) The body has an internal portion or filling (13) comprising the confectionery soft filling mixture (FON+INV) Encapsulated by the outer confectionery region or hard shell (12) of the spherical body (11); and g) cooling the lollipop (10) thus formed, wherein the invertase type enzyme (INV) is such as from a stick The sugar-based confectionery soft filling (FON) of the confectionery soft filling mixture is converted from a semi-solid (13') or plastic state to a liquid state (FON', 13") after a specific time from the formation of the sugar (10). The method of claim 1, wherein during the steps (a) to (f), the candy composition The temperature of the substance is higher than the softening point of the confectionery soft filling mixture (FON+INV). The method of claim 2, wherein the temperature of the confectionery composition is higher than 30 ° C during the steps (a) to (f). The method of claim 3, wherein during the steps (a) to (f), the temperature of the confectionery composition is higher than 40 ° C but lower than 90 ° C. The method of claim 1, wherein the step (b) is performed by an extruder or a batch drum. The method of any one of claims 1 to 5, wherein prior to step (d), the rope or extruded product is passed through a series of sizing wheels adapted to size the rope or extruded product. The diameter is adjusted to the desired value. The method of claim 1, wherein the step (c) of filling the hollow region of the rope or the extruded product with a confectionery soft filling mixture (FON+INV) comprising a candy soft filling (FON) and an invertase enzyme (INV) It is carried out in such a manner as to maintain the enzyme activity of the confectionery soft filling mixture. The method of claim 7, which comprises using other food products, such as ingredients or additives, to adjust the flavor, color, nutritional properties, structure, and other physical properties of the mixture. The method of claim 7, wherein during the steps (c) to (f), the candy soft filling (FON) and the invertase enzyme (INV) defined in claim 8 and possibly the temperature of the other food are It is below 90 °C. A method according to any one of the preceding claims, which comprises the use of an extruder or any other semi-solid mixture suitable for feeding soft confectionery and invertase enzymes to a rope or a warp formed in step (b) of the same method A device that squeezes the hollow portion of a product. A filling obtained by the method of any one of claims 1 to 10 (13, 13") lollipop (10). A molded lollipop (10) comprising at least two parts: an outer portion (12) of a confectionery or confectionery material; and an inner portion (13) encased by the outer portion (12) of the confectionery and containing a filling (13) of a liquid-based (13") sugar-based confectionery soft filling (FON'), wherein the filling (13) is a liquid sugar-based confectionery soft filling (FON') by forming a stick In the case of sugar (10), the original confectionery soft filling mixture (FON) used to form the filling (13) due to the time-dependent action of the invertase enzyme (INV) contained in the original confectionery soft filling mixture (FON+INV) The semi-solid (13') of +INV) is formed into the substantially liquid (13"), and the lollipop (10) therein further comprises a stick (14) which is inserted into the candy at the corresponding end (14a) The outer portion (12) and at least partially enters the inner portion and into the corresponding filling (13) comprising a soft soft filling (FON') of substantially liquid (13"). A lollipop (10') according to claim 12, wherein the stick (14) is inserted at the end (14a) because the confectionery material covers the stick (14) during the molding step of the lollipop (10) Into the outer portion (12), but not in the inner portion of the lollipop (10'), that is, the soft filling (FON) that is not substantially filled with the corresponding filling (13), that is, substantially liquid (13") ')contact. A molded lollipop (10) comprising at least two parts: an outer portion (12) made of a confectionery or candy material; and an inner portion (13) encased by the outer confectionery portion (12) and Containing an inner filling (13) comprising a sugar-based confectionery soft filling (FON'), characterized in that the sugar-based confectionery soft filling (FON') contained in the inner filling (13) is formed by forming a lollipop (10) ), due to the time-dependent action of the invertase enzyme (INV) contained in the original confectionery soft filling mixture (FON+INV), the original used to form the inner filling (13) The semi-solid (13') of the beginning soft confection mixture (FON+INV) is formed into a substantially liquid (13"), so that the lollipop (10) has the outer confectionery portion (12) and the inner filling ( 13) a non-uniform melting point between, and wherein the lollipop (10) further comprises a stick (14) inserted into the outer confectionery portion (12) at a respective end (14a) and at least partially entering the inner portion and Entering the corresponding filling (13) comprising the confectionery soft filling (FON') which is substantially liquid (13").