CONFECTIONERY WITH ENZYMATICALLY MANIPULATED TEXTURE

Confectionery with hydrolase enzymes have changeable textures where the action of the hydrolase causes the texture to change over time. The confectionery can be multi-region confectionery or single region chewy confectionery where the extent of hydrolysis is manipulated to control the texture change...

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Bibliographic Details
Main Authors VALAND, KHYATI, A, COTTEN, GERALD, B, ASHOKAN, BHARANI, O'NEILL, SIMONE, A
Format Patent
LanguageEnglish
French
German
Published 06.08.2014
Subjects
BASIC ELECTRIC ELEMENTS
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
ELECTRIC SOLID STATE DEVICES NOT OTHERWISE PROVIDED FOR
ELECTRICITY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SEMICONDUCTOR DEVICES
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Confectionery with hydrolase enzymes have changeable textures where the action of the hydrolase causes the texture to change over time. The confectionery can be multi-region confectionery or single region chewy confectionery where the extent of hydrolysis is manipulated to control the texture change.
Bibliography:Application Number: EP20090747435