Confectionery or pharmaceutical product with a sugarless coating obtained by hard coating and method for its preparation

Claim 2

Confectionery or pharmaceutical product provided with a hard sugarless coating obtained by hard coating using a maltitol syrup having a dry matter content from 50 to 70% by weight, the said coating being essentially crystalline and comprising at least 90% by weight of maltitol.

Claim 3

Method of providing a confectionery or pharmaceutical product with a sugarless hard coating obtained by hard coating, wherein a maltitol syrup --having a richness in maltitol higher than 92% with respect to the dry matter, --having a dry matter content from 50 to 70% by weight --having a temperature less than 70° C., is applied on a moving bed of cores to be coated, the temperature existing in said moving core bed being less than 55° C., all of the abovesaid conditions being selected, within the above-mentioned ranges, so that, when the maltitol syrup arrives in contact with the cores to be coated, that is to say at the temperature existing within the moving core bed, it is at a saturation level of 0.70 to 0.90.

Claim 4

Method of providing a confectionery or pharmaceutical product with a sugarless hard coating obtained by hard coating, wherein a maltitol syrup --having a richness in maltitol higher than 92% with respect to the dry matter, --having a dry matter content from 50 to 70% by weight --having a temperature less than 70° C., is applied on a moving bed of cores to be coated, the temperature existing in said moving core bed being less than 55° C., all of the abovesaid conditions being selected, within the above-mentioned ranges, so that, when the maltitol syrup arrives in contact with the cores to be coated, that is to say at the temperature existing within the moving core bed, it is at a saturation level of 0.70 to 0.90.

Claim 5

Method according to claim 2, wherein the richness in maltitol with respect to dry matter is higher than 96%.

Claim 6

Method according to claim 2, wherein the dry matter content of the maltitol syrup is from 55 to 65% by weight.

Claim 7

Method according to claim 2, wherein the temperature of the maltitol syrup is from 45° to 65° C.

Claim 8

Method according to claim 2, wherein the temperature existing in the moving bed of cores is from 20° to 40° C.

Claim 9

Method according to claim 2, wherein the saturation level of the maltitol syrup is from 0.75 to 0.90.

Claim 10

Method of providing a confectionery or pharmaceutical product with a sugarless hard coating obtained by hard coating, wherein a maltitol syrup --having a richness in maltitol higher than 96% with respect to the dry matter, --having a dry matter content from 55 to 65% by weight and --having a temperature from 45° to 65° C., is applied on a moving bed of cores to be coated, the temperature existing in said moving core bed being from 20° to 40° C., all of the abovesaid conditions being selected, within the above-mentioned ranges, so that, when the maltitol syrup arrives in contact with the cores to be coated, that is to say at the temperature existing within the moving core bed, it is at a saturation level of 0.75 to 0.90.

Claim 11

Method of providing a confectionery or pharmaceutical product with a sugarless hard coating obtained by hard coating, wherein a maltitol syrup --having a richness in maltitol higher than 96% with respect to the dry matter, --having a dry matter content from 55 to 65% by weight and --having a temperature from 45° to 65° C., is applied on a moving bed of cores to be coated, the temperature existing in said moving core bed being from 20° to 40° C., all of the abovesaid conditions being selected, within the above-mentioned ranges, so that, when the maltitol syrup arrives in contact with the cores to be coated, that is to say at the temperature existing within the moving core bed, it is at a saturation level of 0.75 to 0.90.