CN1600145A - 冷冻甜食用淀粉 - Google Patents
冷冻甜食用淀粉 Download PDFInfo
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- CN1600145A CN1600145A CNA2004100851819A CN200410085181A CN1600145A CN 1600145 A CN1600145 A CN 1600145A CN A2004100851819 A CNA2004100851819 A CN A2004100851819A CN 200410085181 A CN200410085181 A CN 200410085181A CN 1600145 A CN1600145 A CN 1600145A
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- starch
- frozen confectionery
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- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Confectionery (AREA)
Abstract
Description
ID# | 简要说明 | 淀粉制备 |
1 | 天然蜡质种玉米淀粉 | 未变性的蜡质种玉米淀粉 |
2 | 酸转化蜡质种玉米淀粉(20WF) | 在52℃下用直到大约1.0%的HCl处理蜡质种玉米淀粉,直至获得所需的高达20的WF |
3 | 酸转化蜡质种玉米淀粉(40WF) | 在52℃下用直到大约1.0%的HCl处理蜡质种玉米淀粉,直至获得所需的高达40的WF |
4 | 酸转化蜡质种玉米淀粉(60WF) | 在52℃下用直到大约1.0%的HCl处理蜡质种玉米淀粉,直至获得所需的高达60的WF |
5 | 酸转化西米淀粉 | 在52℃下用大约0.7%的HCl处理西米淀粉,直至获得大约59.9的WF |
6 | 天然普通玉米淀粉 | 未变性的普通玉米淀粉 |
7 | 经辛烯基琥珀酸酐处理的酸转化西米淀粉 | 在52℃下用大约0.7%的HCl处理西米淀粉,直至获得大约59.9的WF,并进一步用OSA处理来获得大约1.75%限度的OSA |
8 | 酸转化蜡质种玉米淀粉(80WF) | 在52℃下用直到大约3.0%的HCl处理西米淀粉,直至获得所需的大约的80的WF |
9 | 来自Bangkok Starch Company的天然蜡质大米淀粉 | 未变性的蜡质大米淀粉 |
10 | 用环氧丙烷和磷酰氯处理过的蜡质种玉米淀粉 | 用PO处理蜡质种玉米淀粉来获得大约6.6%限度的PO,并进一步用大约0.004%的POCl3处理 |
11 | 用环氧丙烷和磷酰氯处理过的木薯淀粉 | 用PO处理木薯淀粉来获得大约5.0%限度的PO,并进一步用大约0.011%的POCl3处理 |
12 | 用环氧丙烷处理过的酸转化蜡质种玉米淀粉 | 在52℃下用直到大约1.0%的HCl处理蜡质种玉米淀粉,直至获得所需的高达60的WF,并进一步用PO处理,直至获得大约5.2%限度的PO |
13 | 用环氧丙烷处理过的酸转化西米淀粉 | 在52℃下用大约0.7%的HCl处理西米淀粉,直至获得大约59.5的WF,并进一步用PO处理来获得大约5.4%限度的PO |
14 | 经三聚磷酸钠处理的酸转化西米淀粉 | 在52℃下用大约0.7%的HCl处理西米淀粉,直至获得大约59.5的WF,并进一步用STP处理来获得大约0.43%限度的PO4 |
15 | 木薯淡黄色焦糊精 | 用无水氯化氢气体处理木薯淀粉直至pH为大约2.8,并进一步干烘至最高温度为154℃,在上述温度下保持至获得大约100%的溶解度和大约2.2的ABF粘度 |
16 | 酶促去分枝蜡质种玉米淀粉 | 用大约6%的Promozyme 400L(来自Novo)处理分散的蜡质种玉米淀粉,直至获得大约85%的短链直链淀粉,并通过喷雾干燥回收 |
17 | 酸转化土豆淀粉(60WF) | 在52℃下用直到大约2.0%的硫酸处理土豆淀粉,直至获得所需的高达60的WF |
成分 | 对照配方(%) | 2%淀粉的配方(%) | 4%淀粉的配方(%) |
高脂稀奶油 | 13.10 | 13.10 | 13.10 |
脱脂乳 | 60.80 | 60.80 | 60.80 |
脱脂乳粉(NFDM) | 4.66 | 4.66 | 4.66 |
蔗糖 | 10.00 | 10.00 | 10.00 |
DE为42的淀粉糖浆干粉 | 5.50 | 4.50 | 3.50 |
DE为24的淀粉糖浆干粉 | 5.50 | 4.50 | 3.50 |
稳定剂/乳化剂混合物 | 0.44 | 0.44 | 0.44 |
淀粉 | - | 2.00 | 4.00 |
总量 | 100.00 | 100.00 | 100.00 |
测试名称 | 具体条件 |
动态应变扫描 | ω=1rad/s, γmin=1%,γmax=100% |
动态频率扫描 | γ<γcг,ωmin=1rads-1,ωmax=100rads-1, |
稳态剪切阶段速率 | 剪切速率=1s-1,实验时长=120s |
稳态剪切速率扫描 | 每剪切速率的时间=30s,剪切速率范围=1-100s-1 |
样本编号 | 融化% | 冰晶 |
2%的淀粉16 | 43.00 | 5.95 |
4%的淀粉16 | 23.93 | 4.45 |
2%的淀粉2 | 16.00 | 4.7 |
2%的淀粉3 | 21.00 | 4.85 |
2%的淀粉4 | 37.00 | 4.75 |
4%的淀粉4 | 4.00 | 2.65 |
2%的淀粉8 | 44.00 | 4.6 |
不含淀粉的对照冰淇淋 | 59.00 | 7.5 |
2%的淀粉12 | 79.00 | 6.45 |
4%的淀粉12 | 97.00 | 3.45 |
2%的淀粉14 | 25.00 | 4.8 |
2%的淀粉13 | 88.00 | 5.15 |
2%的淀粉7 | 49.00 | 4.85 |
2%的淀粉1 | 14.37 | 4.7 |
2%的淀粉6 | 19.73 | 5.45 |
2%的淀粉9 | 86.18 | 5.35 |
2%的淀粉10 | 80.09 | 5.1 |
2%的淀粉5 | 37.10 | 6.7 |
市售的10%脂肪冰淇淋 | 44.00 | 4.25 |
样本 | 在10rad/s下的tanδ,新鲜的 | 在1/s下的η,新鲜的 | 在10rad/s下的G′,新鲜的 | 在10rad/s下的tanδ,@7-8天后 | 在1/s下的η,@7-8天后 | 在10rad/s下的G′,7-8天后 |
2%的淀粉16 | 1.5724 | 0.2476 | 0.7279 | 0.8978 | 0.9250 | 3.2386 |
4%的淀粉16 | 1.2644 | 0.4205 | 1.4463 | 0.472 | 3.8639 | 22.018 |
2%的淀粉2 | 1.6801 | 0.3120 | 1.6688 | 0.2538 | 15.2720 | 193.6 |
2%的淀粉3 | 2.0387 | 0.2614 | 0.9887 | 0.3665 | 7.9273 | 52.157 |
2%的淀粉4 | 2.2618 | 0.2089 | 0.6088 | 0.3597 | 6.4949 | 48.769 |
4%的淀粉4 | 1.8449 | 0.3314 | 1.5129 | 0.3263 | 46.5130 | 865.84 |
2%的淀粉8 | 1.9657 | 0.2037 | 0.5129 | 0.7069 | 2.8037 | 12.249 |
不含淀粉的对照冰淇淋 | 1.7367 | 0.1982 | 0.5058 | 1.6172 | 0.3059 | 0.9667 |
2%的淀粉12 | 2.2580 | 0.2277 | 0.686 | 1.93705 | 0.2699 | 0.9439 |
4%的淀粉12 | 2.0553 | 0.3717 | 1.4746 | 1.6779 | 0.5526 | 2.5249 |
2%的淀粉14 | 0.9583 | 1.2793 | 3.9336 | 0.36985 | 12.4740 | 91.049 |
2%的淀粉13 | 2.1291 | 0.2271 | 0.6886 | 1.3858 | 0.5244 | 1.9084 |
2%的淀粉7 | 1.3449 | 0.5992 | 1.7108 | 0.46385 | 4.7607 | 20.386 |
2%的淀粉1 | 1.9E+00 | 5.1E-01 | 2.0E+00 | 0.31 | 1.2E+01 | 8.8E+01 |
2%的淀粉6 | 7.2E-01 | 2.6E+00 | 9.5E+00 | 0.31 | 1.8E+01 | 1.3E+02 |
2%的淀粉9 | 2.1E+00 | 4.4E-01 | 1.8E+00 | 1.4 | 7.6E-01 | 3.1E+00 |
2%的淀粉10 | 2.1E+00 | 7.0E-01 | 2.5E+00 | 1.5 | 9.2E-01 | 4.2E+00 |
2%的淀粉5 | 1.5E+00 | 5.2E-01 | 1.5E+00 | 0.6 | 1.8E+00 | 5.8E+00 |
淀粉样本 | Tg′(℃) | Wg′(g/g总玻璃态) | 冷度 |
淀粉1 | -4.521 | 0.309 | 4.70 |
淀粉4 | -5.627 | 0.352 | 4.00 |
淀粉8 | -5.321 | 0.325 | 4.60 |
淀粉11 | -5.993 | 0.308 | 4.70 |
淀粉7 | -5.127 | 0.310 | 4.85 |
淀粉14 | -5.550 | 0.318 | 4.80 |
淀粉12 | -7.766 | 0.322 | 6.45 |
淀粉13 | -8.370 | 0.257 | 5.30 |
淀粉16 | -7.021 | 0.300 | 5.95 |
淀粉15 | -8.651 | 0.269 | 5.10 |
成分 | 对照配方(%) | 3%淀粉配方(%) |
高脂稀奶油 | 13.10 | 13.10 |
脱脂乳 | 60.80 | 60.80 |
脱脂乳粉(NFDM) | 4.66 | 4.66 |
蔗糖 | 10.00 | 10.00 |
淀粉糖浆干粉DE42 | 5.50 | 4.15 |
淀粉糖浆干粉DE24 | 5.50 | 4.15 |
乳化剂/稳定剂混合物 | 0.44 | - |
乳化剂 | - | 0.14 |
淀粉4 | - | 3.00 |
总量 | 100.00 | 100.00 |
成分 | 1 |
0%脂肪 | |
高脂稀奶油 | 0.00 |
脱脂乳 | 72.67 |
非脂干乳 | 4.82 |
蔗糖 | 10.50 |
42DE淀粉糖浆干粉 | 5.78 |
24DE淀粉糖浆干粉 | 5.78 |
CREST稳定剂/乳化剂 | 0.46 |
样本 | 在10rad/s下的tanδ,新鲜的 | 在1/s下的η,新鲜的 | 在10rad/s下的G′,新鲜的 | 在10rad/s下的tanδ,@7-8天后 | 在1/s下的η,7-8天后 | 在10rad/s下的G′,7-8天后 |
2.1%的淀粉1 | 3.9E+00 | 2.1E-01 | 4.4E-01 | 2.6E-01 | 1.5E+01 | 1.0E+02 |
2.1%的淀粉6 | 9.0E-01 | 1.3E+00 | 4.2E+00 | 3.1E-01 | 8.0E+00 | 7.4E+01 |
2.1%的淀粉10 | 3.1E+00 | 3.2E-01 | 7.8E-01 | 2.1E+00 | 5.0E-01 | 1.5E+00 |
2.1%的淀粉4 | 4.0E+00 | 5.8E-02 | 1.2E-01 | 3.8E-01 | 7.8E+00 | 4.6E+01 |
2.1%的淀粉5 | 1.5E+00 | 4.1E-01 | 8.4E-01 | 3.9E-01 | 2.6E+00 | 1.4E+01 |
成分 | 对照配方(%) | 3%淀粉配方(%) |
高脂稀奶油 | 13.10 | 13.10 |
脱脂乳 | 60.80 | 60.80 |
脱脂乳粉(NFDM) | 4.66 | 4.66 |
蔗糖 | 10.00 | 10.00 |
淀粉糖浆干粉DE42 | 5.50 | 4.15 |
淀粉糖浆干粉DE24 | 5.50 | 4.15 |
乳化剂稳定剂混合物 | 0.44 | - |
乳化剂 | - | 0.14 |
淀粉 | - | 3.00 |
总量 | 100.00 | 100.00 |
样本 | 起始重量(g) | 最终重量(g) | 添加的乙二醇(g) |
对照 | 351.4 | 390.7 | 39.3 |
对照 | 378.0 | 415.9 | 37.9 |
3%淀粉4 | 370.8 | 393.5 | 22.7 |
3%淀粉4 | 331.9 | 357.0 | 25.1 |
3%淀粉17 | 311.6 | 325.4 | 13.8 |
3%淀粉17 | 366.8 | 386.4 | 19.6 |
Claims (10)
Applications Claiming Priority (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US49883403P | 2003-08-29 | 2003-08-29 | |
US60/498,834 | 2003-08-29 | ||
US60/498834 | 2003-08-29 | ||
US51176503P | 2003-10-16 | 2003-10-16 | |
US60/511765 | 2003-10-16 | ||
US60/511,765 | 2003-10-16 | ||
US10/926,555 | 2004-08-26 | ||
US10/926555 | 2004-08-26 | ||
US10/926,555 US20050048168A1 (en) | 2003-08-29 | 2004-08-26 | Starch for frozen desserts |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1600145A true CN1600145A (zh) | 2005-03-30 |
CN1600145B CN1600145B (zh) | 2013-03-27 |
Family
ID=34198994
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN2004100851819A Expired - Fee Related CN1600145B (zh) | 2003-08-29 | 2004-08-28 | 冷冻甜食用淀粉 |
Country Status (11)
Country | Link |
---|---|
US (1) | US20050048168A1 (zh) |
EP (1) | EP1510134B1 (zh) |
JP (1) | JP4763257B2 (zh) |
KR (1) | KR20050022957A (zh) |
CN (1) | CN1600145B (zh) |
AR (1) | AR045535A1 (zh) |
AT (1) | ATE494793T1 (zh) |
AU (1) | AU2004205333B2 (zh) |
CO (1) | CO5570100A1 (zh) |
DE (1) | DE602004030978D1 (zh) |
SG (1) | SG109598A1 (zh) |
Cited By (1)
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CN107148222A (zh) * | 2014-10-23 | 2017-09-08 | 荷兰联合利华有限公司 | 包覆的冷冻甜点 |
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ES2649089T3 (es) | 2003-04-11 | 2018-01-10 | Cargill, Incorporated | Sistemas granulares para preparar bebidas |
DE602004021349D1 (de) * | 2004-04-08 | 2009-07-16 | Nestec Sa | Aufgeschlagene, gefrorene Süssware |
EP2196096A1 (en) * | 2008-12-15 | 2010-06-16 | Nestec S.A. | Stable frozen aerated products manufactured by low-temperature extrusion technology |
WO2011083884A1 (en) * | 2010-01-11 | 2011-07-14 | University-Industry Cooperation Group Of Kyung Hee University | Preparation method of modified starch using ultra pressure |
BR112014010859A2 (pt) * | 2011-11-21 | 2017-05-02 | Unilever Nv | processo para a produção de um produto de confeitaria congelado |
FR2997818B1 (fr) * | 2012-11-14 | 2015-10-23 | Roquette Freres | Confiserie gelifiee et procede de preparation d'une telle confiserie |
WO2016062616A1 (en) * | 2014-10-23 | 2016-04-28 | Unilever Plc | Coated frozen confection |
EP3427593A1 (de) | 2017-07-10 | 2019-01-16 | Agrana Stärke GmbH | Eifreies speiseeis |
CA3086547A1 (en) * | 2017-12-21 | 2019-06-27 | Tate & Lyle Ingredients Americas Llc | Low-color starch materials and methods for making and using same |
NL2021999B1 (en) | 2018-11-14 | 2020-05-20 | Fournos Group Pty Ltd | Frozen confection |
CN113133483B (zh) * | 2020-01-20 | 2023-06-23 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种欧姆杀菌工艺生产酸奶的方法 |
CN111631381A (zh) * | 2020-06-04 | 2020-09-08 | 成都泰罗科技有限公司 | 一种花椒粉及其制备方法 |
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US5175013A (en) * | 1990-12-31 | 1992-12-29 | The Pillsbury Company | Frozen dessert compositions and products |
JP2974426B2 (ja) * | 1991-01-31 | 1999-11-10 | 雪印乳業株式会社 | ソフトシャーベットミックス及びその製造方法 |
JPH06189699A (ja) * | 1992-12-25 | 1994-07-12 | Showa Sangyo Co Ltd | 脂質代替物および食品 |
US5562937A (en) * | 1994-12-19 | 1996-10-08 | National Starch And Chemical Investment Holding Corporation | Amylase-treated waxy starch in foods and process of making |
US5643627A (en) * | 1995-12-29 | 1997-07-01 | National Starch And Chemical Investment Holding Corporation | Non-gelling waxy starch hydrolyzates for use in foods |
US6447615B2 (en) * | 1999-08-10 | 2002-09-10 | National Starch And Chemical Investment Holding Corporation | Sago fluidity starch and use thereof |
JP3629220B2 (ja) * | 2001-04-16 | 2005-03-16 | 三栄源エフ・エフ・アイ株式会社 | アイスキャンデー |
BR0117104A (pt) * | 2001-08-17 | 2004-08-17 | Nestle Sa | Confeito congelado |
US20030108649A1 (en) * | 2001-11-21 | 2003-06-12 | Roger Jeffcoat | Solution stable low amylose tapioca starch and its use |
-
2004
- 2004-08-26 US US10/926,555 patent/US20050048168A1/en not_active Abandoned
- 2004-08-28 CN CN2004100851819A patent/CN1600145B/zh not_active Expired - Fee Related
- 2004-08-30 AU AU2004205333A patent/AU2004205333B2/en not_active Ceased
- 2004-08-30 AR ARP040103113A patent/AR045535A1/es unknown
- 2004-08-30 SG SG200404851A patent/SG109598A1/en unknown
- 2004-08-30 DE DE602004030978T patent/DE602004030978D1/de active Active
- 2004-08-30 EP EP04020539A patent/EP1510134B1/en not_active Revoked
- 2004-08-30 CO CO04084717A patent/CO5570100A1/es not_active Application Discontinuation
- 2004-08-30 AT AT04020539T patent/ATE494793T1/de not_active IP Right Cessation
- 2004-08-30 JP JP2004250965A patent/JP4763257B2/ja not_active Expired - Fee Related
- 2004-08-30 KR KR1020040068629A patent/KR20050022957A/ko not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107148222A (zh) * | 2014-10-23 | 2017-09-08 | 荷兰联合利华有限公司 | 包覆的冷冻甜点 |
CN107148222B (zh) * | 2014-10-23 | 2021-09-03 | 联合利华知识产权控股有限公司 | 包覆的冷冻甜点 |
Also Published As
Publication number | Publication date |
---|---|
US20050048168A1 (en) | 2005-03-03 |
CN1600145B (zh) | 2013-03-27 |
EP1510134A3 (en) | 2005-03-23 |
CO5570100A1 (es) | 2005-10-31 |
JP2005095170A (ja) | 2005-04-14 |
AU2004205333A1 (en) | 2005-03-17 |
AU2004205333B2 (en) | 2009-11-05 |
ATE494793T1 (de) | 2011-01-15 |
EP1510134B1 (en) | 2011-01-12 |
EP1510134A2 (en) | 2005-03-02 |
KR20050022957A (ko) | 2005-03-09 |
DE602004030978D1 (de) | 2011-02-24 |
JP4763257B2 (ja) | 2011-08-31 |
AR045535A1 (es) | 2005-11-02 |
SG109598A1 (en) | 2005-03-30 |
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