BR112017005148A2 - produto de confeitaria de chocolate estável ao calor e método de fabricação deste - Google Patents
produto de confeitaria de chocolate estável ao calor e método de fabricação desteInfo
- Publication number
- BR112017005148A2 BR112017005148A2 BR112017005148A BR112017005148A BR112017005148A2 BR 112017005148 A2 BR112017005148 A2 BR 112017005148A2 BR 112017005148 A BR112017005148 A BR 112017005148A BR 112017005148 A BR112017005148 A BR 112017005148A BR 112017005148 A2 BR112017005148 A2 BR 112017005148A2
- Authority
- BR
- Brazil
- Prior art keywords
- confectionery
- heat stable
- mixture
- manufacture
- chocolate confectionery
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 5
- 235000016019 chocolate confectionery Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000009508 confectionery Nutrition 0.000 abstract 6
- 239000000203 mixture Substances 0.000 abstract 3
- 239000000654 additive Substances 0.000 abstract 2
- 230000000996 additive effect Effects 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 2
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 1
- 244000240602 cacao Species 0.000 abstract 1
- 235000019841 confectionery fat Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000003765 sweetening agent Substances 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- User Interface Of Digital Computer (AREA)
Abstract
a invenção se refere a um método para fornecer um produto de confeitaria estável ao calor e ao produto de confeitaria estável ao calor. o método de formação de um produto de confeitaria estável ao calor compreende a aplicação de uma primeira sequência de processo que compreende a formulação de uma mistura de um adoçante, uma gordura de confeitaria juntamente com materiais secos de leite, cacau sólidos, ou ambos e conchagem da mistura; a utilização de um aditivo de hidrato de açúcar prédimensionado; e a adição do aditivo de hidrato de açúcar à mistura no final da primeira sequência para formar uma pasta de confeitaria fluida, seguido pelo arrefecimento da pasta de confeitaria até um sólido. o produto de confeitaria estável ao calor compreende um hidrato de açúcar, é visivelmente desprovido de ?blooming? e é formado de acordo com o processo descrito acima.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201462050380P | 2014-09-15 | 2014-09-15 | |
US62/050,380 | 2014-09-15 | ||
PCT/US2015/050082 WO2016044206A1 (en) | 2014-09-15 | 2015-09-15 | Heat stable chocolate confectionery product and method of making same |
Publications (2)
Publication Number | Publication Date |
---|---|
BR112017005148A2 true BR112017005148A2 (pt) | 2018-03-06 |
BR112017005148B1 BR112017005148B1 (pt) | 2022-04-12 |
Family
ID=55533730
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112017005148-6A BR112017005148B1 (pt) | 2014-09-15 | 2015-09-15 | Método para a criação de um produto de confeitaria estável ao calor |
Country Status (7)
Country | Link |
---|---|
US (1) | US20160278399A1 (pt) |
CN (1) | CN107105698A (pt) |
BR (1) | BR112017005148B1 (pt) |
CA (1) | CA2921022C (pt) |
MX (1) | MX2017003345A (pt) |
MY (1) | MY184696A (pt) |
WO (1) | WO2016044206A1 (pt) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106720820B (zh) * | 2016-11-28 | 2020-08-11 | 汕头市甜甜乐糖果食品有限公司 | 一种不易脱油和霜化的巧克力酱及其制备方法 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1083636B (de) * | 1958-01-23 | 1960-06-15 | Maizena Werke G M B H Deutsche | Verfahren zur Herstellung von Schokoladenerzeugnissen |
US3961980A (en) * | 1974-08-05 | 1976-06-08 | General Mills, Inc. | Production of powdered sucrose:dextrose blends |
US5149560A (en) * | 1991-03-25 | 1992-09-22 | Mars, Inc. | Heat-resistant chocolate and method of making same |
US5505982A (en) * | 1994-01-28 | 1996-04-09 | Fmc Corporation | Chocolate confection |
US5523110A (en) * | 1994-06-23 | 1996-06-04 | Nestec S.A | Chocolate heat-resistance by particulate polyol gel addition |
US5474795A (en) * | 1994-08-19 | 1995-12-12 | Kraft Foods, Inc. | Dextrose-containing chocolate products with sucrose fatty acid polyester fat substitutes |
FR2802551B1 (fr) * | 1999-12-17 | 2006-08-04 | Roquette Freres | Dextrose hydrate pulverulent et son procede de preparation |
CA2614409C (en) * | 2005-07-07 | 2014-05-20 | Nanotherapeutics, Inc | Process for milling and preparing powders and compositions produced thereby |
EP1969948B1 (en) * | 2007-03-16 | 2014-02-26 | Cargill, Incorporated | Improved chocolate composition |
BR112013023870A2 (pt) * | 2011-03-18 | 2016-12-13 | Hershey Co | método de produzir um produto de confeitaria de chocolate estável ao calor |
EP2567621A1 (en) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Method of producing chocolate |
PL3536160T3 (pl) * | 2011-09-12 | 2024-05-20 | Kraft Foods Schweiz Holding Gmbh | Wyrób czekoladowy |
US20150257407A1 (en) * | 2012-09-28 | 2015-09-17 | Mars, Incorporated | Heat resistant chocolate |
CA2906803C (en) * | 2013-03-15 | 2018-05-01 | The Hershey Company | Method of making a heat stable chocolate confectionery product |
-
2015
- 2015-09-15 US US14/911,767 patent/US20160278399A1/en active Pending
- 2015-09-15 MY MYPI2017000400A patent/MY184696A/en unknown
- 2015-09-15 CA CA2921022A patent/CA2921022C/en active Active
- 2015-09-15 MX MX2017003345A patent/MX2017003345A/es unknown
- 2015-09-15 WO PCT/US2015/050082 patent/WO2016044206A1/en active Application Filing
- 2015-09-15 CN CN201580057784.4A patent/CN107105698A/zh active Pending
- 2015-09-15 BR BR112017005148-6A patent/BR112017005148B1/pt active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
CN107105698A (zh) | 2017-08-29 |
CA2921022A1 (en) | 2016-03-15 |
US20160278399A1 (en) | 2016-09-29 |
MY184696A (en) | 2021-04-17 |
MX2017003345A (es) | 2017-06-21 |
BR112017005148B1 (pt) | 2022-04-12 |
WO2016044206A1 (en) | 2016-03-24 |
CA2921022C (en) | 2018-05-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR112015017322A2 (pt) | composição flavorizante e composições comestíveis contendo a mesma | |
MY188427A (en) | Composition for coating frozen confectionery and a process for manufacturing same | |
BR112021021955A2 (pt) | Confeitos de chocolate sem derivados do leite e método de fabricação | |
BR112017028300A2 (pt) | composição nutricional, creme de café, métodos para fabricação de caseína micelar e para preparação uma composição nutricional | |
HK1246604A1 (zh) | 用作食品成分的寡糖組合物和其製造方法 | |
BR112016012186A8 (pt) | produto de confeitaria congelado, e método para sua fabricação | |
BR112017003945A2 (pt) | composição de gordura comestível | |
PH12020550633A1 (en) | Method for producing powder oil and fat composition | |
BR112017005148A2 (pt) | produto de confeitaria de chocolate estável ao calor e método de fabricação deste | |
BR112019024991A2 (pt) | Massa para formar um produto comestível, gordura vegetal, produto alimentício comestível, método para preparar uma massa, processo para formar um produto comestível, e, uso de uma massa e de uma composição de gordura. | |
BR112016028646A2 (pt) | composições de sabor que contêm sais de potássio | |
BR112015022441A2 (pt) | composição de sabor que contém glicosídeos de hmg | |
RU2014152048A (ru) | Способ промышленного изготовления конфет на основе массы нуги | |
BR112015025659A2 (pt) | goma de mascar de frescor de longa duração e seu processo de fabricação | |
CL2018001628A1 (es) | Mejora del sabor natural de las composiciones para malteadas con cacao | |
MY190426A (en) | Coconut sugar alternative | |
MD992Z (ro) | Procedeu de obţinere a umpluturii pentru produse de panificaţie şi cofetărie cu termostabilitate prestabilită | |
MX2016011940A (es) | Composicion que comprende productos de abeja. | |
WO2015175910A8 (en) | Caramelized compositions | |
WO2017010905A8 (en) | Pet food product | |
UA108609U (uk) | Композиція інгредієнтів для виробництва жирової начинки для вафель | |
GB201809686D0 (en) | Method for the preparation of compositions for the manufacture of chocolate | |
IL259808B (en) | Compositions of fruit ingredients, process for their preparation and products containing them | |
WO2020076259A3 (en) | Chocolate consisting of propolis extract and a method for its production | |
UA117345U (uk) | Склад щербету "кокосик" |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/09/2015, OBSERVADAS AS CONDICOES LEGAIS. |