Title:
ISOMALTULOSE IN FONDANT
Document Type and Number:
Japanese Patent JP2018007678
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a fondant having sweetness corresponding to conventional sucrose fondant and no sucrose or reduced amount of sucrose, high storage stability and slightly hygroscopicity and especially suitable for use as a gloss and transparent food coating and further a pad.SOLUTION: There is provided a fondant containing 0.1 to 1.0 wt.% of at least one sweetness enhancer, where the total weight of the sweetness enhancer is based on dried substrate (SD) of fondant, and sugar consisting of a crystal phase and a non-crystal phase, the fondant contains 65 to 95 wt.% of isomaltulose of the crystal phase, where the total weight of isomaltulose in the crystal phase is based on DS of fondant, the crystal phase consists of isomaltulose and contains 4 to 34 wt.% of glucose syrup with status of the non-crystal phase, where the total weight of the glucose syrup in the non-crystal phase is based on DS of fondant.SELECTED DRAWING: None
Inventors:
WALTHER THOMAS
STEPHAN MARHOEFER
TILLMANN DOERR
STEPHAN MARHOEFER
TILLMANN DOERR
Application Number:
JP2017140964A
Publication Date:
January 18, 2018
Filing Date:
July 20, 2017
Export Citation:
Assignee:
SUEDZUCKER AG MANNHEIM OCHSENFURT
International Classes:
A23G3/50; A21D2/18; A21D13/00; A21D13/14; A21D13/17; A21D13/20; A21D13/80
Domestic Patent References:
| JPH01191646A | 1989-08-01 | |||
| JPH0889175A | 1996-04-09 | |||
| JP2006306831A | 2006-11-09 | |||
| JP2006519006A | 2006-08-24 | |||
| JP2010528632A | 2010-08-26 | |||
| JP2006340650A | 2006-12-21 |
Other References:
FRAGRANCE JOURNAL、２００７年、３５巻、１１号（２００７年１１月号）、８７頁, JPN6016037950, ISSN: 0003802851
Attorney, Agent or Firm:
Yusuke Hiraki
Satoshi Fujita
Eiichi Arai
Natsuo Tanaka
Satoshi Fujita
Eiichi Arai
Natsuo Tanaka