| 摘要 |
1,239,056. Non-fermentable foods. W. J. SMITH. 23 July, 1968 [24 July, 1967], No. 35167/68. Addition to 1,125,383. Heading A2B. A sweet food product of the type which normally contains more than 15% total yeast fermentable carbohydrates and more than 5% glucose, has these constituents reduced to below 15% and 5% by replacing at least 20% of the yeast fermentable carbohydrates by a low-fermentability product comprising a disaccharide, a starch hydrolysate containing less than 5% glucose and 10% maltose, a hydrogenated starch hydrolysate, or mixture thereof, the sweet food product having substantially the same calorie content as the corresponding normal food product. Examples relate to confectionery such as peanut brittle, hard candy, milk chocolate, starch jellies, caramels, marshmallows and chewing gum, cookies, cookie fillings, cakes, doughnuts, ice cream and sherbet, gelatin desserts, whipped toppings and puddings, sugar substitutes, syrups, cordials and soft drinks. |
