| abstract |
WHICH INCLUDES: A) AN ENVELOPE THAT IS FORMED BY a) 0.5% TO 80%, BASED ON THE WEIGHT OF THE ENVELOPE, OF A HYDROCOLOID BASED ON GELATINE-FREE WATER; AND b) 3% TO 50% WATER; AND, B) A SOLID, LIQUID, SOFT OR PARTICULATE CENTER, WHICH IS ENVELOPED BY (A), WHICH PRESENTS A VISCOSITY BETWEEN 0.89 cP AND 159 cP AND CONTAINS WATER, SELECTED SWEETENER OF MALTITOL, LACTITOL, AMONG OTHERS AND INGREDIENTS FUNCTIONAL ACIDS. WHERE, SAID HYDROCOLOID IS CARRAGENAN, ALGINATE, AGAROSE, GELAN GUM, PECTIN OR A CELLULOSE DERIVATIVE. IT ALSO REFERS TO THE PROCESS FOR THE PREPARATION OF SAID EDIBLE PRODUCT, WHICH CONSISTS OF PARTIALLY CURLING A MASS OF HYDROCOLOID LIQUID TO FORM A WRAPPING AND INJECTING WITH A HARD, LIQUID OR SOFT OR POWDER CENTER OF THE COMPLETE MASSIVE LEATHER. |