CONFECTIONERY WITH ENZYMATICALLY MANIPULATED TEXTURE

Confectionery with hydrolase en:zymes 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 chang...

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Main Authors VALAND, KHYATI, A, COTTEN, GERALD, B, ASHOKAN, BHARANI, O'NEILL, SIMONE, A
Format Patent
LanguageEnglish
French
Published 07.01.2010
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Confectionery with hydrolase en:zymes 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. L'invention concerne une confiserie avec des enzymes hydrolase qui possèdent des textures modifiables, l'action de l'hydrolase entraînant un changement de texture au cours du temps. Cette confiserie peut être une confiserie à régions multiples ou une confiserie à mâcher à une seule région, dans laquelle l'étendue de l'hydrolase est modifiée pour contrôler le changement de texture.
Bibliography:Application Number: WO2009US43739