MX2017015309A - Producto de confiteria. - Google Patents

Producto de confiteria.

Info

Publication number
MX2017015309A
MX2017015309A MX2017015309A MX2017015309A MX2017015309A MX 2017015309 A MX2017015309 A MX 2017015309A MX 2017015309 A MX2017015309 A MX 2017015309A MX 2017015309 A MX2017015309 A MX 2017015309A MX 2017015309 A MX2017015309 A MX 2017015309A
Authority
MX
Mexico
Prior art keywords
texture
chocolate
subsequent
temperature
degrees celsius
Prior art date
Application number
MX2017015309A
Other languages
English (en)
Inventor
Karsten Nielsen
Daugaard Andersen Morten
Original Assignee
Aak Ab Publ
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
Application filed by Aak Ab Publ filed Critical Aak Ab Publ
Publication of MX2017015309A publication Critical patent/MX2017015309A/es

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
    • A23G1/30—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)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

La invención se refiere a un producto de confiterí­a que comprende chocolate, en donde el chocolate tiene una fase grasa que comprende: de 60.0 a 99.9 en peso de triglicóridos; de 40.0 a 99.0 en peso de triglicóridos que tienen ácidos grasos saturados de C16 a C20 en las posiciones sn-1 y sn-3 del triglicórido y ácido oleico en la posición sn-2 del triglicórido; donde el chocolate tiene una proporción de textura entre 0.8 y 1.1; donde la proporción de textura determina el aumento entre un valor de textura inicial y un valor de textura posterior; en donde el valor de textura inicial se mide antes de un tratamiento tórmico y el valor de textura posterior se mide despuós del tratamiento tórmico; donde el tratamiento tórmico se obtiene al proporcionar cinco muestras del chocolate y almacenarlas a 25 +/- 0.5 grados Celsius durante 24 horas y luego introducirlas en un gabinete tórmico y someterlas a un tratamiento tórmico a una temperatura alta de 37 +/- 0.5 grados Celsius durante 10 horas, seguido de una temperatura baja de 25 +/- 0.5 grados Celsius durante 24 horas, y en donde los valores de textura inicial y posterior se miden en un analizador de textura.
MX2017015309A 2015-06-10 2016-06-09 Producto de confiteria. MX2017015309A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1550784 2015-06-10
PCT/SE2016/050558 WO2016200329A1 (en) 2015-06-10 2016-06-09 A confectionery product

Publications (1)

Publication Number Publication Date
MX2017015309A true MX2017015309A (es) 2018-07-06

Family

ID=56264019

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017015309A MX2017015309A (es) 2015-06-10 2016-06-09 Producto de confiteria.

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3070653A1 (en) 2017-07-26 2019-01-31 Bunge Loders Croklaan B.V. Non-hydrogenated fat composition, use and process
CA3182932A1 (en) 2020-06-19 2021-12-23 Bunge Loders Croklaan B.V. Process of preparing a fat composition

Family Cites Families (17)

* Cited by examiner, † Cited by third party
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
EP0717931B1 (en) * 1994-09-23 2000-11-08 Fuji Oil Company, Limited Low softening point chocolate and process for producing thereof
EP1804589B2 (en) * 2004-10-08 2017-01-11 AAK Denmark A/S Fat compositions
GB0425888D0 (en) * 2004-11-24 2004-12-29 Nestec Sa Chocolate
US8231923B2 (en) * 2005-01-27 2012-07-31 Fuji Oil Company, Limited Oily food material
EP2042607A4 (en) * 2006-07-19 2012-01-18 Nisshin Oillio Group Ltd PROCESS FOR PRODUCING SOLID BUTTER ADAPTED TO A CHOCOLATE PRODUCT
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
US20130230634A1 (en) * 2010-09-27 2013-09-05 Chie Arai Oil and fat composition and method of producing thereof
CN103384474A (zh) * 2011-02-22 2013-11-06 日清奥利友集团株式会社 巧克力类及其制造方法
UA110716C2 (uk) * 2011-04-14 2016-02-10 Аак Денмарк А/С Жирова композиція, що уповільнює посивіння
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
WO2015098932A1 (ja) * 2013-12-27 2015-07-02 日清オイリオグループ株式会社 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法

Also Published As

Publication number Publication date
WO2016200329A1 (en) 2016-12-15
KR20180026451A (ko) 2018-03-12
JP2018516582A (ja) 2018-06-28
EP3307078A1 (en) 2018-04-18
US20180177207A1 (en) 2018-06-28
ZA201708479B (en) 2019-05-29
CN107889449A (zh) 2018-04-06
AR105813A1 (es) 2017-11-15
BR112017026531A2 (pt) 2018-08-14
RU2017146626A (ru) 2019-07-10

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