Persipan

Persipan ( portmanteau of the Latin persicus, peach ' and marzipan, also Parzipan ) is a confectionery and consists of Persipanrohmasse and a maximum of one and a half times the amount of sugars (the sugar may be partly due to glucose syrup and / or sorbitol to be replaced. )

Persipanrohmasse was originally used as an alternative to marzipan, which is made on the basis of almonds. Persipan is instead made ​​based on seeds of apricot and peach stones.

The consumption of pure Persipans is rather rare. Usually persipan is offered in the form of baked in pastries. The use and therefore the demand has been increasing in recent years so that the price gap has greatly reduced to marzipan. Since Persipanprodukte with marzipan products may be confused, they are declared if the public perception is not common, the use of persipan.

The peach or apricot seeds deprived of their substance amygdalin before further processing to persipan. Amygdalin is a substance that releases highly toxic hydrogen cyanide in the presence of water.

According to the guidelines for oil seeds of the German food book of the sugar content of the raw mass 35 % and the water content must not exceed 20 %. Persipan may contain up to 5% glucose syrup and / or sorbitol, without this having to be declared. The gross weight must be added to 0.5 % starch as an indicator ( iodine test ) so that the mass can be discriminated in food controls of marzipan.

In the GDR persipan was then replaced due to shortage of raw materials by Resipan ( corn grits with sugar and flavoring), corn also because of the defect by Nakapan (potato flour with sugar and flavoring ).