AR105813A1 - Producto de confitería - Google Patents
Producto de confiteríaInfo
- Publication number
- AR105813A1 AR105813A1 ARP160101713A ARP160101713A AR105813A1 AR 105813 A1 AR105813 A1 AR 105813A1 AR P160101713 A ARP160101713 A AR P160101713A AR P160101713 A ARP160101713 A AR P160101713A AR 105813 A1 AR105813 A1 AR 105813A1
- Authority
- AR
- Argentina
- Prior art keywords
- edible fat
- transformation
- temperature
- edible
- fat
- Prior art date
Links
- 230000009466 transformation Effects 0.000 abstract 4
- 238000002425 crystallisation Methods 0.000 abstract 3
- 230000008025 crystallization Effects 0.000 abstract 3
- 239000013078 crystal Substances 0.000 abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/194—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Analytical Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Physics & Mathematics (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
Un proceso para producir partículas de semillas sólidas que contengan una grasa comestible, donde el proceso consta de los pasos de: a) presentar un flujo de grasa comestible, donde dicha grasa comestible tenga una temperatura de inicio OT (por sus siglas en inglés), b) en una zona de cristalización (CZ) realizando una cristalización a una temperatura disminuida (DT) en un período de cristalización (CP) de 1 - 150 segundos, c) alimentando una salida desde la zona de cristalización (CZ) en una zona de transformación (TZ), d) en la zona de transformación TZ, realizando una transformación de cristales producidos en el paso b) en formas polimórficas de cristal de fusión más elevada a una temperatura de transformación TT superior a dicha temperatura disminuida DT para obtener grasa comestible transformada, y e) particulando dicha grasa comestible transformada en partículas de semillas sólidas enfriando, al menos, la grasa comestible procesada de acuerdo con el paso d) a una temperatura inferior a aquella donde se solidifica la grasa comestible.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE1550784 | 2015-06-10 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR105813A1 true AR105813A1 (es) | 2017-11-15 |
Family
ID=56264019
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP160101713A AR105813A1 (es) | 2015-06-10 | 2016-06-09 | Producto de confitería |
Country Status (11)
Country | Link |
---|---|
US (1) | US20180177207A1 (es) |
EP (1) | EP3307078A1 (es) |
JP (1) | JP2018516582A (es) |
KR (1) | KR20180026451A (es) |
CN (1) | CN107889449A (es) |
AR (1) | AR105813A1 (es) |
BR (1) | BR112017026531A2 (es) |
MX (1) | MX2017015309A (es) |
RU (1) | RU2017146626A (es) |
WO (1) | WO2016200329A1 (es) |
ZA (1) | ZA201708479B (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3657954B1 (en) | 2017-07-26 | 2022-09-21 | Bunge Loders Croklaan B.V. | Non-hydrogenated fat composition, use and process |
AU2021294261A1 (en) | 2020-06-19 | 2023-02-09 | Bunge Loders Croklaan B.V. | Process of preparing a fat composition |
Family Cites Families (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2150732A (en) * | 1935-02-14 | 1939-03-14 | Refining Inc | Method of treating vegetable oils and product obtained thereby |
US2586615A (en) * | 1950-07-05 | 1952-02-19 | Cross Sherwood Thomas | Bloom inhibited chocolate |
JPS5932119B2 (ja) * | 1976-04-08 | 1984-08-06 | 不二製油株式会社 | カカオバタ−代用脂の製造法 |
JP3582863B2 (ja) * | 1994-09-22 | 2004-10-27 | 不二製油株式会社 | チョコレート類 |
DE69519363T2 (de) * | 1994-09-23 | 2001-03-08 | Fuji Oil Co., Ltd. | Schokolade mit niedrigem Erweichungspunkt und Herstellungsverfahren |
BRPI0516257A (pt) * | 2004-10-08 | 2008-08-26 | Aarhuskarlshamn Denmark As | composição de gordura, método para a preparação de mesa, e, uso de uma composição de gordura |
GB0425888D0 (en) * | 2004-11-24 | 2004-12-29 | Nestec Sa | Chocolate |
CN101150961B (zh) * | 2005-01-27 | 2012-11-14 | 不二制油株式会社 | 油性食品材料 |
CA2657664A1 (en) * | 2006-07-19 | 2008-01-24 | The Nisshin Oillio Group, Ltd. | A process for preparing a hard butter suitable for chocolate products |
EP2030508A1 (en) * | 2007-08-08 | 2009-03-04 | Fuji Oil Europe | Reduced fat content products, with low saturated and trans unsaturated fat content |
EP2319329A1 (en) * | 2009-10-22 | 2011-05-11 | Consejo Superior De Investigaciones Científicas (CSIC) | High melting point sunflower fat for confectionary |
JP2011229492A (ja) * | 2010-04-30 | 2011-11-17 | Uha Mikakuto Co Ltd | 耐熱性含気チョコレート及びその製造方法 |
TW201228593A (en) * | 2010-09-27 | 2012-07-16 | Nisshin Oillio Group Ltd | Fat and oil composition and manufacturing process therefor |
WO2012114914A1 (ja) * | 2011-02-22 | 2012-08-30 | 日清オイリオグループ株式会社 | チョコレート類およびその製造方法 |
MY160520A (en) * | 2011-04-14 | 2017-03-15 | Aak Denmark As | Bloom Retarding Fat |
JP5756074B2 (ja) * | 2012-11-02 | 2015-07-29 | 日清オイリオグループ株式会社 | 耐熱性チョコレート及び耐熱性チョコレートの製造方法 |
EP3087847B1 (en) * | 2013-12-27 | 2019-11-13 | The Nisshin OilliO Group, Ltd. | Method for manufacturing water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate dough, and method for forming saccharide skeleton in water-containing heat-resistant chocolate |
-
2016
- 2016-06-09 WO PCT/SE2016/050558 patent/WO2016200329A1/en active Application Filing
- 2016-06-09 US US15/580,590 patent/US20180177207A1/en not_active Abandoned
- 2016-06-09 JP JP2017563966A patent/JP2018516582A/ja active Pending
- 2016-06-09 MX MX2017015309A patent/MX2017015309A/es unknown
- 2016-06-09 AR ARP160101713A patent/AR105813A1/es unknown
- 2016-06-09 BR BR112017026531A patent/BR112017026531A2/pt not_active Application Discontinuation
- 2016-06-09 RU RU2017146626A patent/RU2017146626A/ru not_active Application Discontinuation
- 2016-06-09 CN CN201680033885.2A patent/CN107889449A/zh active Pending
- 2016-06-09 KR KR1020187000930A patent/KR20180026451A/ko unknown
- 2016-06-09 EP EP16732786.5A patent/EP3307078A1/en not_active Withdrawn
-
2017
- 2017-12-13 ZA ZA2017/08479A patent/ZA201708479B/en unknown
Also Published As
Publication number | Publication date |
---|---|
BR112017026531A2 (pt) | 2018-08-14 |
CN107889449A (zh) | 2018-04-06 |
RU2017146626A (ru) | 2019-07-10 |
EP3307078A1 (en) | 2018-04-18 |
MX2017015309A (es) | 2018-07-06 |
ZA201708479B (en) | 2019-05-29 |
WO2016200329A1 (en) | 2016-12-15 |
KR20180026451A (ko) | 2018-03-12 |
US20180177207A1 (en) | 2018-06-28 |
JP2018516582A (ja) | 2018-06-28 |
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Legal Events
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FB | Suspension of granting procedure |