DK1180941T3 - Fremgangsmåde til fremstilling af fedtsmeltebaserede podningskrystalsuspensioner - Google Patents

Fremgangsmåde til fremstilling af fedtsmeltebaserede podningskrystalsuspensioner

Info

Publication number
DK1180941T3
DK1180941T3 DK99927798T DK99927798T DK1180941T3 DK 1180941 T3 DK1180941 T3 DK 1180941T3 DK 99927798 T DK99927798 T DK 99927798T DK 99927798 T DK99927798 T DK 99927798T DK 1180941 T3 DK1180941 T3 DK 1180941T3
Authority
DK
Denmark
Prior art keywords
fat
suspensions
melt
preparation
crystal suspensions
Prior art date
Application number
DK99927798T
Other languages
English (en)
Inventor
Erich Windhab
Yuantong Zeng
Original Assignee
Inst Lebensmittelwissenschaft
Zentrum Lfo H
Camille Bloch S A
Maestrani Schokoladen Ag
Max Felchlin Ag
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8167308&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1180941(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Inst Lebensmittelwissenschaft, Zentrum Lfo H, Camille Bloch S A, Maestrani Schokoladen Ag, Max Felchlin Ag, Nestle Sa filed Critical Inst Lebensmittelwissenschaft
Application granted granted Critical
Publication of DK1180941T3 publication Critical patent/DK1180941T3/da

Links

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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
DK99927798T 1999-05-29 1999-05-29 Fremgangsmåde til fremstilling af fedtsmeltebaserede podningskrystalsuspensioner DK1180941T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP1999/003734 WO2000072695A1 (de) 1999-05-29 1999-05-29 Verfahren zur herstellung von fettschmelze basierten impfkristallsuspensionen

Publications (1)

Publication Number Publication Date
DK1180941T3 true DK1180941T3 (da) 2003-03-31

Family

ID=8167308

Family Applications (1)

Application Number Title Priority Date Filing Date
DK99927798T DK1180941T3 (da) 1999-05-29 1999-05-29 Fremgangsmåde til fremstilling af fedtsmeltebaserede podningskrystalsuspensioner

Country Status (11)

Country Link
US (1) US6894178B1 (da)
EP (1) EP1180941B1 (da)
JP (1) JP3860419B2 (da)
AT (1) ATE233489T1 (da)
AU (1) AU764679B2 (da)
BR (1) BR9917241A (da)
CA (1) CA2366346A1 (da)
DE (1) DE59904504D1 (da)
DK (1) DK1180941T3 (da)
ES (1) ES2194469T3 (da)
WO (1) WO2000072695A1 (da)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10111679A1 (de) * 2001-03-09 2002-09-12 Buehler Ag Verfahren und Anlage zur Veredelung von Kakao- oder Schokoladenmassen
DE10118354C9 (de) * 2001-04-12 2006-06-01 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
FR2842395B1 (fr) * 2002-07-18 2005-06-24 Barry Callebaut Ag Produit de substitution de la gelatine et applications dans le domaine alimentaire
FR2847486B1 (fr) * 2002-11-21 2005-02-04 Centre Nat Rech Scient Procede de production de particules
FR2847487B1 (fr) * 2002-11-21 2005-02-18 Centre Nat Rech Scient Procede de production de particules
US7261913B2 (en) * 2003-07-07 2007-08-28 Dreyer's Ice Cream, Inc. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
FR2864794B1 (fr) * 2004-01-06 2006-05-19 Centre Nat Rech Scient Procede continu de cristallisation partielle d'une solution et dispositif de mise en oeuvre
DE102004033712B3 (de) * 2004-07-13 2006-04-13 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
US20060057272A1 (en) * 2004-09-10 2006-03-16 Barry Callebaut Ag Use of cryogenic cocoa butter for tempering chocolate
FR2876249A1 (fr) * 2004-10-11 2006-04-14 Barry Callebaut Ag Utilisation du beurre de cacao dans des preparations culinaires
CA2660776A1 (en) * 2006-08-15 2008-02-21 Kellogg Company Apparatus and process for manufacturing food products with omega-3 polyunsaturated fatty acids
EP2085774B1 (en) 2008-02-01 2018-04-11 Kraft Foods R & D, Inc. Method for determining the texture of food material
EP2140766A1 (fr) 2008-07-03 2010-01-06 HACOS, naamloze vennootschap Dispositif pour la préparation d'une suspension de cristaux thermostables de matières grasses pour ensemencer des masses grasses afin d'induire et de favoriser leur cristallisation
BE1018629A3 (nl) * 2009-01-16 2011-05-03 Spaas Kaarsen Werkwijze voor het laten stollen van een gedeeltelijk gekristalliseerde vloeistof.
ES2581392T5 (es) 2009-10-15 2022-05-13 Buehler Ag Procedimiento y uso para la trituración
EP2319328B1 (en) * 2009-11-06 2014-09-03 Kraft Foods R & D, Inc. Process for tempering chocolate
DK2210499T3 (da) 2010-04-01 2014-02-03 Aasted Aps Apparat til kontinuerlig temperering af chokolademasse
EP2526780A3 (en) 2010-04-01 2013-10-09 Aasted ApS Apparatus for continuous tempering of chocolate mass
EP2526779B1 (en) 2010-04-01 2016-06-29 Aasted ApS Apparatus for continuous tempering of chocolate mass
EP2394516B1 (de) 2010-06-14 2012-08-22 Bühler AG Verfahren zum Betreiben einer Anlage zum Herstellen von Giessprodukten
DE102011002082A1 (de) * 2011-04-15 2012-10-18 Sollich Kg Anlernen einer Temperiermaschine für die direkte Einstellbarkeit des Temperiergrads
DK2522228T3 (da) 2011-05-12 2014-05-26 Bühler AG Anordning og fremgangsmåde til batchvis fremstilling af podekrystalsuspensioner baseret på et vegetabilsk fedt
KR102076731B1 (ko) 2012-06-27 2020-02-12 닛신 오일리오그룹 가부시키가이샤 초콜릿 및 상기 초콜릿이 피복된 초콜릿 피복식품의 제조방법, 및 초콜릿 반죽의 점도 상승 억제방법
KR101290833B1 (ko) * 2013-04-16 2013-07-29 김영남 진공 나선형 히트파이프를 이용한 라디에이터 난방장치
DK2818051T3 (da) 2013-06-27 2017-07-17 Aasted Aps Proces til kontrol af chokolade under perioder hvor der ikke produceres
EP2862449A1 (en) 2013-10-18 2015-04-22 Bühler AG Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
MX2016007475A (es) * 2013-12-10 2017-01-12 Aak Ab (Publ) Grasa vegetal mejorada.
JP2018516581A (ja) * 2015-06-10 2018-06-28 エイエイケイ、アクチボラグ （ピーユービーエル）Ａａｋ Ａｂ （Ｐｕｂｌ） 固体シード粒子を製造するための方法
WO2016200326A1 (en) * 2015-06-10 2016-12-15 Aak Ab (Publ) Process for producing solid heat stable chocolate
BR112017026522B8 (pt) * 2015-06-10 2022-06-07 Aak Ab Publ Produto de semente particulado, processo para produzir um produto de semente particulado, uso de produto de semente particulado e chocolate ou um produto similar de chocolate
EP3393267A4 (en) * 2015-12-21 2019-07-10 AAK AB (Publ) PROCESS FOR PRODUCING SEMEN SUSPENSION

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH658163A5 (fr) * 1983-10-07 1986-10-31 Nestle Sa Procede de production de fractions comestibles de matieres grasses et leur utilisation.
JP2733286B2 (ja) 1989-03-16 1998-03-30 旭電化工業株式会社 チョコレート類の固化助剤、並びに該固化助剤を含有するチョコレート類及びその製造法
CH681846A5 (da) 1991-01-25 1993-06-15 Battelle Memorial Institute
ATE121593T1 (de) * 1991-07-03 1995-05-15 Unilever Nv Thermische steuerung bei der herstellung von konfekt.
US6391356B1 (en) 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same

Also Published As

Publication number Publication date
ATE233489T1 (de) 2003-03-15
ES2194469T3 (es) 2003-11-16
WO2000072695A1 (de) 2000-12-07
BR9917241A (pt) 2002-01-08
US6894178B1 (en) 2005-05-17
EP1180941A1 (de) 2002-02-27
JP3860419B2 (ja) 2006-12-20
CA2366346A1 (en) 2000-12-07
AU764679B2 (en) 2003-08-28
DE59904504D1 (de) 2003-04-10
EP1180941B1 (de) 2003-03-05
JP2004500025A (ja) 2004-01-08
AU4502999A (en) 2000-12-18

Similar Documents

Publication Publication Date Title
DK1180941T3 (da) Fremgangsmåde til fremstilling af fedtsmeltebaserede podningskrystalsuspensioner
US4910037A (en) Tempering accelerator and use thereof in chocolate
MY120070A (en) Palm kernel oil blends.
CA2277888A1 (en) Methods of producing chocolates with seeding agents
ATE311115T1 (de) Wasser enthaltende milchschokolade
DK0583263T3 (da) Mælkechokolade og fremgangsmåde til fremstilling af samme
AU745145B2 (en) Reduced fat chocolate
US6200625B1 (en) Preparation of chocolate products with limonene to reduce fat content
US6258398B1 (en) Hard butter composition and its production
BR0116485A (pt) Produtos de confeitaria contendo gordura moldados em forma de concha com um recheio viscoso
DK0712283T3 (da) Apparat til conchering af chokolademasse.
MY110655A (en) Confectionary fat composition and method for producing the same
KR20160100959A (ko) 유지
BR9903270A (pt) Licor composto
NZ511587A (en) A process for controlling the solidification and/or crystallisation of a fat or a fat-containing food
DE60000148T2 (de) Vorrichtung zur Herstellung von Konfektschalen
CA2523136A1 (en) Coffee and creamer compositions
EP1219698A4 (en) FAT DERIVED FROM CUPUASSUS SEEDS, METHOD FOR PRODUCING THE SAME AND THE USE THEREOF
WO1999062350A1 (en) Reduction of chocolate bloom
DE69521317T2 (de) Verfahren zur Verzögerung des Fettbleichen von Fett-enthaltende Konfekten
AU3582599A (en) Chocolate or compound coating
WO2003065972A3 (en) Methods for screening osteogenic compounds
JP2005073612A (ja) 脱イオン処理チョコレート及びその製造方法
YU48739B (sh) Krem na bazi meda
ES2131034A1 (es) Producto alimenticio untable.