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    • 38. 发明申请
    • PRODUCTION OF LIQUID CENTER FILLED CONFECTIONS
    • 生产液体中心填充的接头
    • WO2006049947A2
    • 2006-05-11
    • PCT/US2005/038346
    • 2005-10-25
    • WM. WRIGLEY JR. COMPANYYUSUF, ChristianitaCOTTEN, Gerald, B.DETORRA, Sigismondo, A.SHERMAN, Jeffrey, A.
    • YUSUF, ChristianitaCOTTEN, Gerald, B.DETORRA, Sigismondo, A.SHERMAN, Jeffrey, A.
    • A23B4/00
    • A23G3/0021A23G3/0008A23G3/0025A23G3/0068A23G3/0072A23G3/54A23P30/25
    • Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform top and bottom walls and little, if any, shell breakage and liquid filling leakage or bleed-out problems. Excessive vertical decentering of the filling caused by substantial differences in specific gravity between the liquid filling component and the shell component and its accompanying production of thin or weak shell walls is substantially reduced or eliminated. A non-gellable liquid filling can be deposited vertically off-center within a gellable shell, and the amount of sinking or floating is controlled so as to achieve an at least substantially centered product. The filling migration can be limited by rapidly cooling the shell component below its gelling or setting temperature by use of a much colder filling component which itself does not gel or set at low temperatures.
    • 介绍用于生产中心填充的糖果的方法,例如软糖或果冻糖果或水果零食。 例如,糖果可以通过共沉积到模具中而不用糖果拖尾来连续生产,以获得具有基本上均匀的顶部和底部壁以及很少(如果有的话)壳破损和液体填充泄漏或渗出问题的产品。 基本上减少或消除了液体填充部件与壳体部件之间的比重的显着差异以及由此产生的薄壳体或薄壁壳体造成的填充物的过度垂直偏心。 不可胶凝的液体填充物可以在可凝胶外壳内垂直沉积在中心,并且控制下沉或浮动的量以实现至少基本上居中的产品。 填充迁移可以通过使用本身不在低温下凝胶化或凝固的更冷的填充组分快速冷却壳体组分的凝胶或设定温度而受到限制。