| 发明名称 | Isomaltulose in fondants | ||
| 摘要 | The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention. | ||
| 申请公布号 | US9510607(B2) | 申请公布日期 | 2016.12.06 |
| 申请号 | US201113996196 | 申请日期 | 2011.12.15 |
| 申请人 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | 发明人 | Walter Thomas;Marhöfer Stephan;Dörr Tillmann |
| 分类号 | A23G3/00;A23G3/42;A23G3/34;A23G3/48 | 主分类号 | A23G3/00 |
| 代理机构 | Snow Christensen & Martineau | 代理人 | Wight Christopher L.;Snow Christensen & Martineau |
| 主权项 | 1. A fondant comprising 0.1 to 1.0% by weight of at least one sweetness enhancer based on the dry substance of the fondant and a sugar system comprised of a crystalline phase and a non-crystalline phase, wherein said fondant comprises 65 to 95% by weight of at least one sugar in the form of a crystalline phase based on the dry substance of the fondant and 4 to 34% by weight of glucose syrup in the form of a non-crystalline phase based on the dry substance of the fondant, wherein the crystalline phase consists of isomaltulose, or consists of a mixture of isomaltulose and trehalose comprising 40-99% by weight of isomaltulose and 60 to 1% by weight of trehalose or consists of a mixture of isomaltulose, trehalose and sucrose comprising 40 to 99% by weight of isomaltulose and 60 to 1% by weight of trehalose, in each case based on the total weight of the crystalline phase. | ||
| 地址 | Mannheim DE US | ||