SIROP DE CONFISAGE, LE PROCEDE ET LES MOYENS POUR SA PREPARATION, SA MISE EN OEUVRE ET LES PRODUITS AINSI OBTENUS

• Main Author: GUY BUSSIERE ET MICHEL HUCHETTE
• Format: Patent
• Language: French
• Published: 05.11.1982
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

L'INVENTION A POUR OBJET UN SIROP DE CONFISAGE A TENEUR EN FRUCTOSE TOTAL INFERIEURE A 17,5, LA TENEUR DE CE SIROP EN DEXTROSE ETANT INFERIEURE A 35, LA TENEUR EN MALTOSE SUPERIEURE A 25 ET LA TENEUR EN POLYSACCHARIDES DE DP SUPERIEUR A 20 INFERIEURE A 2. Syrup for candying having the following composition: -total fructose content < 17.5% -dextrose content < 35% -maltose content < 25% -content of polysaccharides of DP > 20 < 2%, - the complement of 100% being constituted by saccharides of degree of polymerization ranging from 3 to 20.