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WO2024136787A1 - Contenu de caramel et son procédé de production - Google Patents

Contenu de caramel et son procédé de production Download PDF

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Publication number
WO2024136787A1
WO2024136787A1 PCT/TR2023/050819 TR2023050819W WO2024136787A1 WO 2024136787 A1 WO2024136787 A1 WO 2024136787A1 TR 2023050819 W TR2023050819 W TR 2023050819W WO 2024136787 A1 WO2024136787 A1 WO 2024136787A1
Authority
WO
WIPO (PCT)
Prior art keywords
toffee
fiber
acid
thickener
sugar
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.)
Ceased
Application number
PCT/TR2023/050819
Other languages
English (en)
Inventor
Hidayet KADIROGLU
Osman KADIROGLU
Dilek SENER
Zeynep MUTLU
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.)
Elvan Gida Sanayi Ve Ticaret AS
Original Assignee
Elvan Gida Sanayi Ve Ticaret AS
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
Priority claimed from TR2022/019990 external-priority patent/TR2022019990A2/tr
Application filed by Elvan Gida Sanayi Ve Ticaret AS filed Critical Elvan Gida Sanayi Ve Ticaret AS
Priority to EP23907980.9A priority Critical patent/EP4622476A1/fr
Publication of WO2024136787A1 publication Critical patent/WO2024136787A1/fr
Anticipated expiration legal-status Critical
Ceased 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy 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
    • A23G3/48—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

Definitions

  • the invention relates to a sugar- and corn syrup-free toffee product and a production method thereof.
  • the invention is particularly relates to a production method in which plant-based fibers are used to replace sugar and corn syrup derivatives, which method allows a natural and delicious snack which is more beneficial for health, rich in fiber, low in glycemic index and calories to be offered for consumers, and to toffee content obtained as a result of this method.
  • Sugars are foodstuffs in a wide variety of shapes, structures and compositions, produced with sucrose and/or other types of sugar, polyols and/or sweeteners or other sweet substances, as well as flavors and flavoring agents.
  • the main raw material in these products is sugar.
  • Confectionery is obtained by adding substances such as milk, milk powder, gelatin, oil and flavor to a paste which is formed by adding citric acid, tartaric acid or potassium tartrate to be precipitated according to the type of product to be produced after sugar and glucose, or only sugar, is/are cooked, then is formed and packaged.
  • Toffees are a kind of soft candies containing oil, sugar, glucose syrup, milk, milk powder in general, and can also be called as tofi, toffe, toffee, tofy. Toffees are produced by mixing oil, sugar, glucose syrup, milk, milk powder materials, cooking them under certain conditions, subjecting a crystallization process, or adding a colorant, a flavor and an acid without crystallization. Crystallization is carried out by adding sugar crystals to the toffee paste, and bleaching and resting that paste.
  • toffees are produced using sugar and corn syrups.
  • toffee products are classified, there are essentially two types of toffee products. One of them is filled or non-filled crystallized, non-sticky and chewable toffee products. The other is non-filled chewable toffee products which contain a non-crystalline form of sugar. In both types of products, products are obtained by using glucose syrups and crystal sugar at different ratios.
  • US patent no. US2009035227A1 discloses confectionery products with a sugar content reduced by using artificial sweeteners.
  • the positive effects of the artificial sweetener used on dental health are especially focused.
  • US patent no. US2009311368A1 is an improvement on a biodegradable toffee candy. It is seen that the focus is on the polymers in said product content and biodegradable polymers are used at certain intervals. Said product also contains multifunctional alcohols.
  • the International patent no. W02008025809A1 discloses polyol syrups for the production of sugar-free chewable products and confectionery products containing these syrups.
  • the object of the invention is to provide a delicious, low-calorie, fiber-rich, tasty toffee content with prebiotic characteristics and low glycemic index, using vegetable-derived fibers instead of sugar and corn syrup in chewable toffee products, and a production method thereof.
  • An advantage of the toffee content of the invention and the production method thereof is that the sugar content is reduced by 95%. The remaining 5% is the sugar components naturally found in the fibers.
  • health problems such as obesity occur with the consumption of the products with sugar and corn syrup, which triggers many diseases.
  • the toffee content of the invention does not have negative effects caused by sugar, and consumers can be offered a toffee product which is a more beneficial option for health.
  • the most important advantage of the toffee content of the invention and the production method thereof is that sugar is substituted with vegetable derived fibers. Determining the suitable vegetable fiber for toffee production is one of the inventive steps.
  • the negative effects of sugar alcohols, different fibers and artificial sweeteners in such products with no sugar or reduced sugar are avoided.
  • the laxative effect caused by the consumption of sugar alcohols is not present in the toffee product of the invention.
  • Another advantage of the toffee contentof the invention and the production method thereof is that it is a delicious product and is loved by consumers, although it does not contain direct sugar addition.
  • the metallic taste left by sugar alcohols in the product is not present in the product of the invention.
  • the toffee content of the invention and the production method thereof is that it can be filled or non-filled, and can be varied with different colors and flavors.
  • the toffee content of the invention and the production method thereof may be applied for toffee products with fruit, caramel, etc. This provides an advantage in terms of options for consumers who do not want to consume sugar, want to prefer a prebiotic product with supportive and beneficial components in terms of health while consuming confectionery, or limit their sugar consumption due to health problems or avoid sugar consumption. Consumers will be able to consume delicious, filled or non-filled toffee products with reduced sugar content in the colors and flavors they desire.
  • Fig. 1 is a flow chart of the process steps of the toffee production method according to the invention.
  • Fig. 2 is a representation of the production flow with schematic symbols in the toffee production method according to the invention.
  • the toffee content of the invention is intended to provide a delicious product with reduced sugar content and prebiotic characteristics and a method for obtaining that product. Accordingly, in the state of the art, there are provided a process in which sugar is substituted with vegetable derived fibers instead of processes in which sugar is substituted with artificial sweeteners and sugar alcohols has been developed, and a delicious toffee product with high vegetable fiber content and prebiotic characteristics.
  • the most important characteristic of the toffee content of the invention is that sugar is substituted with vegetable fibers and that it contains highly vegetable fiber compared to the state of the art. This is due to the fact that the vegetable fibers are not used as additives, but as raw materials.
  • the ability to use a high amount of fiber in the product of the invention and to determine which type of fiber to use has been achieved with the experience gained after R&D studies.
  • the appropriate amount of fiber and acid should be determined.
  • a fiber is a carbohydrate with a high polysaccharide content chemically, the way and duration of treatment with acid and heat will not provide the expected effect by causing the polysaccharide to degrade into short-chain fructose and glucose components and increase the sugar content of the obtained product.
  • Processing the fiber without breaking the chemical networks is also one of the important features of the invention.
  • the increase in the acid ratio causes the fiber to degrade into sugar, thus increasing the sugar ratio.
  • the toffee product of the invention with the oligosaccharide produced by choosing at least one from chicory, sugar beet and sugar cane shows nutritional values and health-supporting benefits, thus meeting the object of the invention.
  • Said vegetable fibers being a soluble fiber, has a prebiotic effect as it is consumed by the intestinal bacteria.
  • the toffee content and the production method thereof according to the invention is an improvement on the toffee confectionery.
  • the invention relates to a method and content applicable to the different types of soft confectionery, such as gel confectionery, chocolate, wafer, caramel toffee, under the suitable conditions.
  • the toffee product of the invention basically comprises the components of vegetable fiber, water, oil, emulsifier, thickener and additives.
  • the type and percentages by weight of said components are given in the table below.
  • Table-1 The table shows the components in the content of the toffee product of the invention and the percentages by weight of these components in the product.
  • the toffee product of the invention comprises 64-88% by weight of vegetable fiber, 5.5-8.5% by weight of water, 4-6% by weight of oil, 0.2-2% by weight of emulsifier, and 1-6% by weight of thickener, the remaining being additives.
  • the limits of the range values specified here do not have to add up to 100.
  • the content can be created by selecting the values in the specified ranges to make a total of 100.
  • some recipes could be as follows. It should be noted that these are examples only and do not limit the invention.
  • Example-1 82% of vegetable fiber, 6% of water, 4% of oil, 1% of emulsifier, 6% of thickener, 1% of additives (such as 0.5% of acid, 0.25% of colorant, 0.25% of flavor)
  • Example-2 79% of vegetable fiber, 7.5% of water, 5.5% of oil, 2% of emulsifier, 4% of thickener, 2% of additives (such as 1.5% of acid, 0.25% of colorant, 0.25% of flavor)
  • the toffee product of the invention comprises 64-88% by weight of vegetable fiber.
  • Said fibers are more than 70%, particularly more than 80% soluble fibers obtained from the different sources, such as corn, wheat, chicory, sugar beet, and sugar cane.
  • at least one of the soluble fibers from tapioca starch, inulin, polydextrose, fructooligosaccharides, sucrose fibers can be selected as vegetable fiber.
  • the toffee product of the invention comprises 5.5-8.5% by weight of water.
  • the toffee product of the invention comprises 4-6% by weight of oil, and said oil may be vegetable and/or animal oil. Lauric-based cocoa butter substitute (CBS), mono- and diglycerides of fatty acids can be selected as oil.
  • the toffee product of the invention comprises 0.2-2% by weight of emulsifier. Said emulsifier may be at least one of lecithin (soy, sunflower, rapeseed etc.), sucrose esters, mono- and diglycerides.
  • the toffee product of the invention comprises 1-6% by weight of thickener. Said thickener may be at least one of starch, agar agar, carrageenan, xanthan gum, gelatin and pectin.
  • the toffee product of the invention comprises 0.5-1.5% by weight of acid.
  • Said acid (5a) may be at least one of citric acid, malic acid, tartaric acid, fumaric acid and lactic acid.
  • the toffee product of the invention comprises 0.1-1% by weight of colorant.
  • Said colorant is preferably natural colorants.
  • the toffee product of the invention comprises 0.15-0.25% by weight of flavor.
  • An alternative to the toffee product of the invention comprises 0.5-5% by weight of fruit concentrate-milk solution. With the fruit concentrates and condensed milk that can be added, the product of the invention can be enriched and diversified in terms of taste.
  • An exemplary composition for the alternative product containing fruit concentrate-milk solution is given below.
  • Example-3 76% of vegetable fiber, 6% of water, 4.5% of oil, 1.75% of emulsifier, 5.75% of thickener, 4.3% of the fruit concentrate-milk solution, 1.7% of additives (such as 1% of acid, 0.5% of colorant, 0.2% of flavor)
  • the production method of the toffee product of the invention When the production method of the toffee product of the invention is considered as a process, it creates a flow chart as in Fig. 1.
  • the processes performed in the toffee production method of the invention are schematized with the symbols in Fig. 2 .
  • the fiber syrup is most generally prepared from mostly soluble vegetable fibers (in the preferred embodiment, it will be an oligosaccharide produced by selecting at least one of chicory, sugar cane and sugar beet) and cooked, and the thickener (in the preferred embodiment, it will be gelatin) is added to the cooked syrup in the form of a solution.
  • the additives such as flavor-color-acid (and fruit concentrates-milk solution, if desired) are added and the production process is completed with bleaching, forming and packaging processes, respectively.
  • the production method of the toffee product of the invention comprises the step of preparing fiber syrup (100).
  • more than 70%, particularly more than 80% soluble fibers obtained from at least one of the different sources such as soluble fibers from tapioca starch, inulin, polydextrose, fructooligosaccharides, sucrose, corn, wheat, chicory, sugar beet, and sugar cane, described in Table-1, are dissolved homogeneously with water at a temperature of 40 °C, preferably in a high-speed mixer.
  • the aqueous solution of the vegetable fiber (1a) is obtained.
  • the aqueous solution of the vegetable fiber (1a) has a brix value of 74-78.
  • the preparation of the high fiber content in this brix value was developed as a result of the studies carried out to determine the mixer type and the heating processes of the water temperatures.
  • the high brix value of the prepared syrup ensures that it is subjected to less heat treatment, allowing the fiber to turn into a product without degradation.
  • the oil as a separate mixture in the preferred embodiment, it will be the palm oil
  • the oil as a separate mixture is preferably melted at 45 °C, and mixed by adding an emulsifier that can be selected from lecithin (soybean, sunflower, rapeseed, etc.), sucrose esters, mono- and diglycerides.
  • lecithin lecithin
  • sunflower sunflower, rapeseed, etc.
  • sucrose esters sucrose esters
  • mono- and diglycerides mono- and diglycerides
  • the fiber syrup (1) is cooked in the cooker (2) in the temperature range of 120-124 °C up to a brix value of 92-96.
  • Said cooker (2) is preferably a batch type vacuum cooker with a scraper, a mixer and a steam pressure of 8-10 bar.
  • the brix value and temperature must be within the specified values. The specified temperature values were determined by considering the desired dry matter amount in the end product. A lower temperature may cause the amount of water to be higher than desired and the product to be in an undesirable form. If the temperature is higher than the specified value, it may cause the product to lose more water than desired and have undesirable textural and rheological properties.
  • the thickener solution (3a) is added to the semi-finished product obtained as a result of the step of cooking fiber syrup (150), and the fiber syrup (3) with the thickener solution is added.
  • the thickener mentioned herein is preferably gelatin.
  • the thickener solution (3a) is a solution prepared by dissolving the thickener in a ratio of 1:2 with water at temperatures of 45-60 °C. If the dissolved thickener is gelatin, the bloom value is in the range of 160-220.
  • the preparation process of the thickener solution (3a) can be included in the method of the invention, or a pre-prepared solution can be used. In an alternative of the invention, the fruit concentrate-milk solution can be added in this step.
  • the fruit concentrate-milk solution can be added to the mixture (semi-finished product) before or after the thickener solution.
  • the fiber syrup (3) with the thickener solution comes to the vacuum area (4) and vacuum is applied under a pressure of 0.6-0.8 bar, while the mixing process continues.
  • the vacuum process 2-3% of the water is removed from the fiber syrup, reducing its humidity and cooling it to the temperatures of 100-105 °C.
  • vacuum cooling which is the most suitable cooling process, is used in the process. In this step, if the temperature is higher than the specified maximum temperature, the acid (5a), flavor (5c) and colorant (5b) that will be added to the product in the dosing step are deformed.
  • the deformation of the acid (5a) causes the acid value to increase or decrease, thus leading to the deterioration of the fiber.
  • the undesirable acid values will degrade the fibers and result in the appearance of the undesirable monomers in the product, such as fructose and glucose.
  • Higher temperature than the specified will cause the volatile flavor (5c) to evaporate and the desired flavor will not be present in the product.
  • the high temperature will degrade the color pigments, so the desired colors will not be formed in the product.
  • the temperature which is as low as possible prevents the products to be used in dosing from being deformed, while the temperature which is lower than the specified causes energy loss and difficulty in mixing.
  • the toffee product of the invention comprises an acid (5a), a colorant (5b) and a flavor (5c) as additives.
  • An introduction of the acid (5a), colorant (5b) and flavor (5c) to the process is performed during the step of adding additives (300).
  • said acid (5a), colorant (5b) and flavor (5c) are added simultaneously to the cooled semi-product in the vacuum area (4) and mixed at a temperature of 100 °C to obtain a mixture (5) to which the additives are added.
  • the specified temperature range is the values that will prevent the energy loss and ensure that the paste is pumped to the dosing unit.
  • said acid (5a) is at least one of citric acid, malic acid, tartaric acid, fumaric acid and lactic acid.
  • the colorant (5b) and flavor (5c) can be selected according to the desired color and flavor. Since the product of the invention is characterized as fruity, flavor (5c) is an important additive for the product.
  • the acid (5a) is necessary for the desired fruit flavor.
  • the colorant (5b) may not be needed if a white product is desired.
  • the acid (5a) and colorant (5b) are especially necessary for an attractive product.
  • the flavor and acid are added in the high-speed mixers to obtain a homogeneous paste in a short time.
  • Said cooling area (6) is preferably a cooling drum.
  • the cooling drum is a cooling system in which the product passes over the cooling pipes. This cooling system is preferably used because it saves time, energy and space.
  • the temperatures specified during the cooling step are required to prepare the product for bleaching.
  • cooling the toffee paste immediately is a necessary and essential step to prevent the fibers from degradation.
  • the toffee paste is cooled to the temperatures of 50-65 °C in a cooling drum with the cold water at the temperatures of 16-22 °C.
  • the time that the cooked syrup spends until the end of the cooling drum should be at most 5 minutes. The longer the time, the greater the risk of the fiber degrading and turning into sugar.
  • the cooled paste is preferably bleached for 1-15 minutes with a paste bleaching machine (7), and its density is preferably reduced to 0.8-1 g/mL.
  • the paste is stretched (pulled), folded and again stretched with the apparatus of the paste bleaching machine (7). This process is repeated many times, allowing air to enter the paste and a softer, whiter paste is obtained. This process is necessary because it provides the desired color, quality and crystallization while creating the spaces between the molecules of the paste, making the paste softer and easier to eat texturally. As a result, the paste is both softened and texturally made easier to eat.
  • the bleached paste comes to the resting area (8).
  • the resting area (8) is preferably an environment with a temperature of 22-26 °C and/or a humidity of 50-60%.
  • the bleached paste is left to rest in the resting area (8) for 30-60 minutes.
  • the step of resting (450) is important and necessary both for the development of the structure and crystallization and for reaching the appropriate temperature for forming. If the step of resting is not carried out, it will not be possible to form the product since there will be problems in the crystallization of the product and in obtaining the desired porous, non-brittle, dense viscous structure.
  • the paste which reaches the appropriate temperature, becomes processable by the pre-extrusion and comes to the forming area (10).
  • the toffee is fed into the sugar molds (10b) via the extruder (9) and molded.
  • the molding process takes place at the temperatures of 35- 40 °C in order to form the paste.
  • the product of the invention can be a filled and an unfilled toffee product.
  • the filled toffee can be produced by injecting the fibrous filling into the molded semi-finished product with an injector (10a).
  • the acid level used should not degrade the fiber in the filling material and not turn it into sugar. This difficulty has been overcome by using the appropriate amount of acid.
  • the forming process is carried out by cutting with a knife (10c) instead of a mold.
  • the injection of the filler is schematized with the symbol of the injector (10a) and the cutting process with the knife (10c) is schematized with the symbol of the knife.
  • the symbols here are representative.
  • a representative forming area (10) is defined, in which the processes of injection (optional), molding or cutting with a knife, which will take place in the forming process, take place.
  • the toffee products obtained as a result of the step of forming (500) are preferably individually packaged in the packaging machine (11) and the packaged end product (12) comes out.
  • Said packaged end product (12) is a filled or an unfilled toffee product with the content in Table- 1, in which sugar is generally replaced by more than 70%, especially more than 80%, soluble vegetable fibers.
  • the packaged end product (12) is a toffee product produced with oligofructosaccharide with a moisture content of 6-8%.
  • the toffee product of the invention is a product to be produced by packaging in certain quantities. It can be of different shapes and sizes. By using colorants and flavors, the products with desired colors and tastes can be obtained. It offers a pleasant and delicious snack alternative for the consumer, especially in cases where the controlled sugar consumption is required. Depending on the preference, there may be the filled or unfilled alternatives. Although the fiber rate is higher compared to the state of the art, the daily consumption is limited to 20-30 grams in the recommended package. The recommended consumption amount will be notified to the consumer by writing on the package.
  • the toffee production method of the invention is a method that can be applied especially in the food production areas if the necessary components and equipment are provided.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un produit de caramel sans sirop de sucre et de maïs et son procédé de production. L'invention concerne en particulier un procédé de production dans lequel des fibres à base de plantes sont utilisées pour remplacer des dérivés de sirop de sucre et de maïs, le procédé permettant un en-cas naturel et délicieux qui est plus bénéfique pour la santé, riche en fibre, faible en indice glycémique et en calories à offrir aux consommateurs, et un contenu de caramel obtenu grâce à ce procédé.
PCT/TR2023/050819 2022-12-22 2023-08-17 Contenu de caramel et son procédé de production Ceased WO2024136787A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP23907980.9A EP4622476A1 (fr) 2022-12-22 2023-08-17 Contenu de caramel et son procédé de production

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2022019990 2022-12-22
TR2022/019990 TR2022019990A2 (tr) 2022-12-22 Tofi̇ i̇çeri̇ği̇ ve bunun üreti̇m yöntemi̇

Publications (1)

Publication Number Publication Date
WO2024136787A1 true WO2024136787A1 (fr) 2024-06-27

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PCT/TR2023/050819 Ceased WO2024136787A1 (fr) 2022-12-22 2023-08-17 Contenu de caramel et son procédé de production

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008102162A1 (fr) * 2007-02-23 2008-08-28 Cadbury Holdings Limited Composition de confiserie comportant un centre fourré contenant des fibres
AU2011213755A1 (en) * 2007-02-23 2011-09-08 Cadbury Holdings Limited Candy composition with fibre-containing centrefill
WO2012173587A1 (fr) * 2011-06-13 2012-12-20 Hero Nutritionals, LLC Complément sans sucres à mâcher
WO2022060726A1 (fr) * 2020-09-15 2022-03-24 Cargill, Incorporated Compositions de confiserie
GB2604311A (en) * 2022-05-31 2022-08-31 Kraft Foods Schweiz Holding Gmbh Confectionery composition with high fibre

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008102162A1 (fr) * 2007-02-23 2008-08-28 Cadbury Holdings Limited Composition de confiserie comportant un centre fourré contenant des fibres
AU2011213755A1 (en) * 2007-02-23 2011-09-08 Cadbury Holdings Limited Candy composition with fibre-containing centrefill
WO2012173587A1 (fr) * 2011-06-13 2012-12-20 Hero Nutritionals, LLC Complément sans sucres à mâcher
WO2022060726A1 (fr) * 2020-09-15 2022-03-24 Cargill, Incorporated Compositions de confiserie
GB2604311A (en) * 2022-05-31 2022-08-31 Kraft Foods Schweiz Holding Gmbh Confectionery composition with high fibre

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ATIL ÖZER, ZEHRA GÜLSÜNOĞLU , MERAL KILIÇ-AKYILMAZ: "DEPO BAĞIL NEMİ VE SICAKLIĞININ SARAY HELVASININ KALİTESİNE ETKİLERİ ", GIDA, vol. 44, no. 2, 1 January 2019 (2019-01-01), TR , pages 260 - 273, XP093188667, ISSN: 1300-3070, DOI: 10.15237/gida.GD18050 *

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