Title:
FONDANT HAVING AMORPHOUS PHASE CONTAINING ISOMALTULOSE AND SUCROSE
Document Type and Number:
Japanese Patent JP2017221212
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a fondant having high storage stability and low hygroscopic property and capable of making available grazing which has no greasy, especially shiny and transparent, especially maintaining transparency for long time, and an improved and simplified manufacturing method for the fondant.SOLUTION: There is provided a fondant containing saccharides constituted by a first amorphous phase and a second crystalline phase, the amorphous phase contains isomaltulose and sucrose, the crystalline phase contains isomaltulose. There is provided a fondant having weight ratio of the isomaltulose and the sucrose in the amorphous phase of 20:80 to 45:55, weight ratio of the isomaltulose and the sucrose in the fondant is 25:75 to 85:15. There is provided a fondant where at least 80 wt.% of crystals of the crystalline phase has particle size of at least 0.1 mm.SELECTED DRAWING: None
Inventors:
STEPHAN MARHOEFER
JOERG BERNARD
JOERG BERNARD
Application Number:
JP2017145418A
Publication Date:
December 21, 2017
Filing Date:
July 27, 2017
Export Citation:
Assignee:
SUEDZUCKER AG
International Classes:
A23G3/16; A21D2/18; A21D10/00; A21D13/20; A21D13/30; A21D13/40; A21D13/60; A21D13/80
Domestic Patent References:
| JPH0889175A | 1996-04-09 | |||
| JP2012100661A | 2012-05-31 | |||
| JP2008531063A | 2008-08-14 | |||
| JPH03240463A | 1991-10-25 |
Foreign References:
| WO2012084148A1 | 2012-06-28 | |||
| US4556429A | 1985-12-03 | |||
| US20120244258A1 | 2012-09-27 |
Other References:
ジャパンフードサイエンス, vol. 5, JPN6009050344, 1985, pages 52 - 60, ISSN: 0003821216
Attorney, Agent or Firm:
Yusuke Hiraki
Satoshi Fujita
Eiichi Arai
Natsuo Tanaka
Naoko Kikuta
Satoshi Fujita
Eiichi Arai
Natsuo Tanaka
Naoko Kikuta