WO2003105980A3 - CONFECTIONERY </ = SWIMMING> / = IN A CARBONATED BEVERAGE - Google Patents

CONFECTIONERY </ = SWIMMING> / = IN A CARBONATED BEVERAGE Download PDF

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Publication number
WO2003105980A3
WO2003105980A3 PCT/US2003/018265 US0318265W WO03105980A3 WO 2003105980 A3 WO2003105980 A3 WO 2003105980A3 US 0318265 W US0318265 W US 0318265W WO 03105980 A3 WO03105980 A3 WO 03105980A3
Authority
WO
WIPO (PCT)
Prior art keywords
confectionery
coating
edges
bubbles
surfactant
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2003/018265
Other languages
French (fr)
Other versions
WO2003105980A2 (en
Inventor
Laurence J Shaw
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU2003243473A priority Critical patent/AU2003243473A1/en
Priority to EP03760256A priority patent/EP1551231A2/en
Publication of WO2003105980A2 publication Critical patent/WO2003105980A2/en
Publication of WO2003105980A3 publication Critical patent/WO2003105980A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une confiserie comestible </= QUI NAGE >/= , à savoir qui s'élève et s'abaisse dans une boisson gazéifiée transparente, en raison de changements au niveau de la force de flottabilité, provoqués par la formation de bulles de gazéification sur la surface de la confiserie, et par la libération de ces bulles dans l'atmosphère, une fois que la confiserie atteint le niveau supérieur du liquide. L'agent de surface comestible est compris dans un revêtement soluble situé sur la confiserie, pour influencer la tension de surface confiserie/atmosphère, la tension de surface confiserie/boisson et/ou la tension de surface boisson/atmosphère, de sorte que la tension de surface, dans la partie supérieure du liquide n'inhibe pas ou n'empêche pas la descente de la confiserie dans la boisson. De préférence, l'agent de surface est une gélatine en poudre. Le revêtement peut également comprendre des ingrédients favorisant la solution de cette gélatine. En variante, pour des confiseries présentant un revêtement liquide, la viscosité et l'épaisseur du revêtement sont spécifiquement conçues, et/ou la surface sous-jacente est rendue rugueuse pour diminuer le glissement des bulles de gazéification, lorsque la surface est inclinée. Les confiseries sont découpées à l'emporte-pièce à partir d'une mince feuille multicolore, et sont déposées sur un carton d'emballage, par le biais du chauffage de l'emporte-pièce, ledit chauffage permettant de faire fondre les bords de la confiserie, et par le biais d'une application de pression d'air. Les bords fondus permettent de lier les confiseries au carton d'emballage. Les confiseries sont saupoudrées à l'aide de l'agent de surface pendant que leurs bords sont fondus, et par conséquent, seulement les bords de la confiserie retiennent sensiblement la poudre de revêtement.The invention relates to an edible confectionery </ = QUI NAGE> / =, which rises and falls in a transparent carbonated drink, due to changes in the buoyancy force caused by the formation of bubbles gasification on the surface of the confectionery, and by the release of these bubbles into the atmosphere, once the confectionery reaches the upper level of the liquid. The edible surfactant is included in a soluble coating located on the confectionery, to influence the confectionery / atmosphere surface tension, the confectionery / beverage surface tension and / or the beverage / atmosphere surface tension, so that the tension surface, in the upper part of the liquid does not inhibit or prevent the descent of the confectionery into the drink. Preferably, the surfactant is a gelatin powder. The coating may also include ingredients promoting the solution of this gelatin. Alternatively, for confectionery having a liquid coating, the viscosity and the thickness of the coating are specifically designed, and / or the underlying surface is roughened to reduce the sliding of the gasification bubbles, when the surface is inclined. The confectionery is cut out with a cookie cutter from a thin multicolored sheet, and is placed on a cardboard packaging, by means of the heating of the cookie cutter, said heating making it possible to melt the edges of confectionery, and through an application of air pressure. The melted edges allow the confectionery to be linked to the cardboard packaging. Confectioneries are sprinkled with the surfactant while their edges are melted, and therefore only the edges of the confectionery substantially retain the coating powder.

PCT/US2003/018265 2002-06-12 2003-06-11 Confections that "swim" in a carbonated beverage Ceased WO2003105980A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2003243473A AU2003243473A1 (en) 2002-06-12 2003-06-11 Confections that "swim" in a carbonated beverage
EP03760256A EP1551231A2 (en) 2002-06-12 2003-06-11 Confections that "swim" in a carbonated beverage

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US38801802P 2002-06-12 2002-06-12
US60/388,018 2002-06-12
US40750702P 2002-08-30 2002-08-30
US60/407,507 2002-08-30

Publications (2)

Publication Number Publication Date
WO2003105980A2 WO2003105980A2 (en) 2003-12-24
WO2003105980A3 true WO2003105980A3 (en) 2004-02-12

Family

ID=29739981

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2003/018265 Ceased WO2003105980A2 (en) 2002-06-12 2003-06-11 Confections that "swim" in a carbonated beverage

Country Status (4)

Country Link
US (1) US20030232117A1 (en)
EP (1) EP1551231A2 (en)
AU (1) AU2003243473A1 (en)
WO (1) WO2003105980A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050214418A1 (en) * 2004-03-24 2005-09-29 Marc Radow Rimming composition
US20050260323A1 (en) * 2004-05-24 2005-11-24 Target Brands, Inc. Effervescent drink product and method of creation
MX2016013681A (en) * 2014-04-18 2017-07-26 a trulaske James Enhanced nucleating beverage container, system, and method.
EP3373746B1 (en) 2015-11-13 2019-09-04 Unilever NV Process for the manufacture of an aqueous dispersion comprising mustard bran and oil-in-water emulsion containing such dispersion
WO2019126200A1 (en) * 2017-12-21 2019-06-27 Pepsico, Inc. Multi-ingredient ephemeral beverage pod for making a beverage

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6319535B1 (en) * 1995-11-28 2001-11-20 Laurence J. Shaw Confections that “swim” in a carbonated beverage
US6455091B1 (en) * 2001-03-07 2002-09-24 Patrick Po-Yung Ling Time saving method for preparing tapioca starch balls and the product thereof

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK365389D0 (en) * 1989-07-24 1989-07-24 Fertin Lab As ANTIFUNGAL CHEMICAL GUM PREPARATION
EP1191042A1 (en) * 2000-09-26 2002-03-27 Atofina Process for polymerisation of 1,1difluoroethylen at high pressure

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6319535B1 (en) * 1995-11-28 2001-11-20 Laurence J. Shaw Confections that “swim” in a carbonated beverage
US6455091B1 (en) * 2001-03-07 2002-09-24 Patrick Po-Yung Ling Time saving method for preparing tapioca starch balls and the product thereof

Also Published As

Publication number Publication date
AU2003243473A1 (en) 2003-12-31
EP1551231A2 (en) 2005-07-13
WO2003105980A2 (en) 2003-12-24
US20030232117A1 (en) 2003-12-18
AU2003243473A8 (en) 2003-12-31

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