ДЕ ЛОБЕЛ Ян (NL),ВЕЙКМАНС Кун (BE),ШТЕНГЕЛЬ Бруно Фредерик (BE)
申请号：
RU2013123009/13
公开号：
RU2013123009A
申请日:
2011.10.12
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A confectionery product comprising polydextrose in an amount of from 60 to 90% w / w based on the weight of dry matter, at least two structuring additive in an amount of from 10 to 40% w / w based on the weight of dry matter and the food acid with a specific gravity of at least 0,0005-0,002% w / v selected from the group consisting of malic acid, lactic acid, acetic acid and mixtures of two or more kislot.2. A confectionery product according to claim 1, wherein the at least two structuring additives are a) gelatin and b) xanthan gum and / or locust bean dereva.3. A confectionery product according to claim 2, comprising: a) 5-12% w / w of gelatin b) 0,01-0,35% w / w of xanthan gum, locust bean gum, or mixtures of both substances c) a food grade acid with a specific gravity of at least 0,0005-0,002% w / v selected from the group consisting of malic acid, lactic acid, acetic acid and mixtures of two or more kislot.4. A confectionery product according to claim 1, further comprising a high intensity sweetener, preferably a natural sweetener, more preferably steviyu.5. A confectionery product according to claim 2, comprising: a) from 60 to 90% w / w of polydextrose b) 5-12% w / w of gelatin c) from 0.01 to 0.25% w / w of xanthan gum and / or locust bean gum d) a food grade acid with a specific gravity of 0.001-0.002% w / v selected from the group consisting of malic acid, lactic acid, acetic acid and mixtures of two or more thereof e) from 0.020 to 0.70 % w / stevii.6. A confectionery product according to claim 5, further comprising 1,0-9,2% w / w polyols, preferably maltita.7. A process for preparing a confectionery product according to claims 1-6, comprising the following steps: a) mixing the polydextrose structuring additive and1. Кондитерское изделие, содержащее полидекстрозу в количестве от 60 до 90% в/в в расчете на вес сухого вещества, по меньшей мере две структурирующие добавки в количестве от 10 до 40% в/в в расчете на вес сухого вещества и пищевую кислоту с у
