MX2022012644A - Metodo para tropicalizar chocolate. - Google Patents

Metodo para tropicalizar chocolate.

Info

Publication number
MX2022012644A
MX2022012644A MX2022012644A MX2022012644A MX2022012644A MX 2022012644 A MX2022012644 A MX 2022012644A MX 2022012644 A MX2022012644 A MX 2022012644A MX 2022012644 A MX2022012644 A MX 2022012644A MX 2022012644 A MX2022012644 A MX 2022012644A
Authority
MX
Mexico
Prior art keywords
chocolate
tropicalizing
analogues
methods
tropicalizing chocolate
Prior art date
Application number
MX2022012644A
Other languages
English (en)
Inventor
Andrew Steven Whitehouse
Lisa Jennifer Williamson
Original Assignee
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
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of MX2022012644A publication Critical patent/MX2022012644A/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
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • 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
    • 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

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)

Abstract

La presente invención se relaciona con composiciones de agentes de tropicalización a base de grasa, a métodos para la preparación de estos, a los métodos para tropicalizar chocolate o análogos de este, y al chocolate o análogos de chocolate que contienen los agentes de tropicalización.
MX2022012644A 2020-04-09 2021-04-07 Metodo para tropicalizar chocolate. MX2022012644A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20169032 2020-04-09
PCT/EP2021/059084 WO2021204888A1 (en) 2020-04-09 2021-04-07 Method of tropicalizing chocolate

Publications (1)

Publication Number Publication Date
MX2022012644A true MX2022012644A (es) 2022-10-31

Family

ID=70285500

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022012644A MX2022012644A (es) 2020-04-09 2021-04-07 Metodo para tropicalizar chocolate.

Country Status (8)

Country Link
EP (1) EP4132285A1 (es)
CN (1) CN115379764A (es)
AU (1) AU2021253630A1 (es)
BR (1) BR112022020097A2 (es)
CA (1) CA3172470A1 (es)
CL (1) CL2022002702A1 (es)
MX (1) MX2022012644A (es)
WO (1) WO2021204888A1 (es)

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE389127C (de) 1919-08-21 1924-01-25 Schmidt Walter Verfahren zur Herstellung einer festen, schokoladeartigen Guss- oder Glasurmasse fuer Konditoreiwaren
CH409603A (fr) 1962-02-16 1966-03-15 Jacquemaire Ets Procédé de fabrication d'un chocolat à l'état conformé ou à l'état de poudre résistant au ramollissement sous l'effet de la chaleur
ATE5226T1 (de) 1980-01-30 1983-11-15 Battelle Memorial Institute Schokoladenzusammensetzung fuer die herstellung hitzebestaendiger schokoladenerzeugnisse, verfahren zu ihrer herstellung und ihre verarbeitung zu nahrungserzeugnissen.
US4664927A (en) 1984-07-23 1987-05-12 Gilbert Finkel Chocolate compositions of increased viscosity and method for preparing such compositions
CH672996A5 (es) 1987-06-26 1990-01-31 Battelle Memorial Institute
JP2514711B2 (ja) 1989-04-15 1996-07-10 株式会社ロッテ 耐熱性チョコレ―トおよびその製造方法
CH679001A5 (es) 1989-07-03 1991-12-13 Battelle Memorial Institute
JP2776939B2 (ja) 1990-02-01 1998-07-16 株式会社ロッテ 耐熱性チョコレートおよびその製造方法
WO1991019424A1 (en) 1990-06-19 1991-12-26 Mars G.B. Limited Fat substitutes and method of preparing organic microbeads
BE1005782A3 (fr) 1991-10-04 1994-01-25 Raffinerie Tirlemontoise Sa Composition lipophile hydratee et procede pour son obtention.
SE507450C2 (sv) 1991-12-20 1998-06-08 Karlshamns Oils & Fats Ab Värmebeständig chokladkomposition och förfarande för framställning därav
GB2280588A (en) 1993-08-04 1995-02-08 Nestle Sa Chocolate shape retention
US5468509A (en) 1994-03-29 1995-11-21 Kraft Jacobs Suchard Process for producing water-containing milk chocolate
US5523110A (en) 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
EP0800770B1 (fr) 1996-04-12 2001-07-25 Societe Des Produits Nestle S.A. Procédé de préparation de chocolat et analogues
US6159526A (en) 1998-03-02 2000-12-12 Fuji Oil Co., Ltd. Method for manufacturing water-containing chocolates and chocolate compositions produced thereby
US20050118327A1 (en) 2003-12-02 2005-06-02 Best Eric T. Tropicalizing agent, and methods for making and using the same
GB0912833D0 (en) 2009-07-23 2009-08-26 Cadbury Uk Ltd Method for producing temperature tolerant confectionary compositions and compositions produced using the method
JP2014526267A (ja) * 2011-09-27 2014-10-06 ネステク ソシエテ アノニム 熱帯適合化剤
EP2601845A1 (en) * 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell
MX367984B (es) * 2012-09-28 2019-09-13 Mars Inc Chocolate resistente al calor.

Also Published As

Publication number Publication date
EP4132285A1 (en) 2023-02-15
CL2022002702A1 (es) 2023-06-02
WO2021204888A1 (en) 2021-10-14
CA3172470A1 (en) 2021-10-14
AU2021253630A1 (en) 2022-10-06
BR112022020097A2 (pt) 2022-11-29
CN115379764A (zh) 2022-11-22

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