WO2006040127A1 - Produit de confiserie a base de graisse - Google Patents

Produit de confiserie a base de graisse Download PDF

Info

Publication number
WO2006040127A1
WO2006040127A1 PCT/EP2005/010928 EP2005010928W WO2006040127A1 WO 2006040127 A1 WO2006040127 A1 WO 2006040127A1 EP 2005010928 W EP2005010928 W EP 2005010928W WO 2006040127 A1 WO2006040127 A1 WO 2006040127A1
Authority
WO
WIPO (PCT)
Prior art keywords
film
based confectionery
fat
product according
film coated
Prior art date
Application number
PCT/EP2005/010928
Other languages
English (en)
Inventor
Bernard Trottet
Ruzbeh Feroze Masani
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Priority to CN200580034832.4A priority Critical patent/CN101039586B/zh
Priority to EP05797432A priority patent/EP1806972A1/fr
Priority to AU2005293726A priority patent/AU2005293726B2/en
Priority to BRPI0516129-0A priority patent/BRPI0516129A/pt
Priority to JP2007535117A priority patent/JP5437577B2/ja
Publication of WO2006040127A1 publication Critical patent/WO2006040127A1/fr
Priority to EGNA2007000353 priority patent/EG24821A/xx
Priority to HK07113613.3A priority patent/HK1107914A1/xx

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

Definitions

  • the present invention relates to a fat-based confectionery product which is film coated on all sides except one.
  • the film coating makes the fat-based confectionery resistant to deformation when heated and also makes it bloom resistant.
  • Film coating is a process of depositing a thin layer of material onto a substrate. It is extensively used in the pharmaceutical industry for coating drugs in single dose form, e.g. tablets. Generally the coatings are applied to protect the drug against light, moisture and oxygen and to mask unpleasant taste or odour. They also can be used to colour the tablets as a form of identification.
  • Film coating is distinct from hard and soft sugar panning.
  • hard sugar panning successive layers of saturated sugar syrup are spread on tablets or other substrates while they tumble in a revolving drum. The tumbling action spreads the syrup over the surface which then crystallises to form a hard, crisp sugar shell.
  • Hard sugar panning is used in both the pharmaceutical industry and the confectionery industry.
  • An example of a hard sugar panned product is M&M's ® (from Effem Foods).
  • soft sugar panning a non- crystallising sugar syrup is spread on tablets or other substrates while they tumble in a revolving drum. Once the syrup has spread, powder, normally including crystalline sugar, is dosed into the pan to adhere to the wet surface and form the coating.
  • Jelly Beans are an example of a soft sugar panned product.
  • Sugar panned coatings are generally applied to fat based confectionery products at levels of greater than 10% final weight, and more usually between 30 and 50% final weight. Lower application levels produce a thin fragile shell.
  • Film coatings are conventionally applied to small objects tumbling in a revolving drum or pan. This process applies a coating over the whole item.
  • Common examples of items coated in this way are film coated pharmaceutical tablets.
  • Many fat-based confectionery items are not suited to tumbling in a revolving drum. For example, chocolate bars such as KitKat Chunky® would be damaged almost to destruction if they were tumbled in a revolving drum.
  • the present invention relates to fat-based confectionery product which is film coated on all sides except one.
  • the film coating makes the fat-based confectionery resistant to deformation when heated and also renders it bloom resistant even on the non-coated side.
  • the uncoated face is the bottom side or the side which supports the product while being coated.
  • Figures Figure 1 shows white chocolate bars which have been subjected to a Heat Resistance Test. Completely uncoated bars (1) are compared with bars coated on all sides except their base (2)
  • Figure 2 shows milk chocolate bars before a Heat Resistance Test.
  • the coated bars (4) are coated on all sides except the base. A pigment has been added to the coating.
  • the other bars (3) are completely uncoated.
  • Figure 3 shows milk chocolate bars after a Heat Resistance Test.
  • the uncoated bars (5) are compared with those having a coating on all sides except the base.
  • Figure 4 shows the film coated milk chocolate bars from example 1, with either all sides coated (7) or only the bottom side is uncoated (8), after Heat Resistance Test.
  • Figure 5 shows a totally uncoated milk chocolate bar (9) from example 1, after Heat Resistance Test.
  • Figure 6 shows the (uncoated) bases of milk chocolate bars from example 1.
  • One bar (10) has been coated on all sides except the base, while the other bar (11) is totally uncoated..
  • the present invention relates to a fat-based confectionery product.
  • "Fat-based confectionery product” should be understood as referring to a dark, milk or white chocolate, or to chocolate analogues containing; milk fat, milk fat replacers, cocoa butter replacers, cocoa butter substitutes, cocoa butter equivalents, non metabolizable fats or any mixture thereof; or "Caramac® " sold by Nestle comprising non-cocoa butter fats, sugar and milk; nut pastes such as peanut butter and fat; and/or praline among others.
  • Fat-based confectionery products may include sugar, milk derived components, and fat and solids from vegetable or cocoa sources, or any other usual ingredient for chocolate such as lecithin for example, in different proportions.
  • the fat-based confectionery product is resistant to deformation when heated.
  • heated we mean exposure to temperatures such as might be encountered in warm climates transporting the confectionery product from the shop to the home. That is to say between warm temperate conditions (such as 25°C) and 45°C.
  • resistant to deformation we mean that the product will alter less than 2% in height, width or length after being heated for several hours.
  • the product is also bloom resistant. Fat bloom is a surface defect, occurring during storage whereby the initial gloss of the confectionery is first lost and then replaced with a white or greyish haze. The bloom is undesirable as it makes confectionery products appear old and sub-standard.
  • An important cause of bloom is poor storage conditions (exposure to heat) of fat-based confectionery products containing cocoa butter and/or cocoa butter equivalents.
  • bloom resistant we mean that less than 5% of the global surface shows visible bloom after the product has been heated for several hours and then cooled back down.
  • the invention relates to coated fat-based confectionery products that are heat shape stable and heat resistant. AU sides of the product are film coated. Moreover these coated fat-based confectionery products can be dispersed into and/or scattered onto a food product such as chocolate, baked products etc. They do not deform when baked in a cookie dough, for example, and the colours do not leak.
  • One industrial method of film-coating fat-based confectionery products such as chocolate bars which cannot be tumbled in a revolving drum would be to spray the film coating onto the bar as it passes below spray guns on a conveyor belt. If a freshly sprayed surface touches a conveyor belt or moving wire mesh then the sprayed surface is marked. To completely cover all the surfaces of the bar, a first application of film- coating is made, the film-coating is dried and then the bar is turned over so that it is supported on a dry film coated surface. Then a second application of film-coating covers the remaining surfaces. This double-spraying process with intermediate drying is time consuming, complex and requires significant factory floor space.
  • the present invention is about a film coated fat-based confectionery product which is not intended to be incorporated into a food product but it is a product in itself. Not all surfaces of the product are film coated; nevertheless we found surprisingly that when heated the product is resistant to deformation and is bloom resistant even on the uncoated part.
  • the film coating protects the fat-based confectionery product from heat that is to say the product according to the invention can be exposed to hot or warm conditions without significantly collapsing, or deforming, , as can be seen in figure 1.
  • the "uncoated" (totally uncoated) white chocolate bars (1) have lost their shape after the Heat Resistance Test. It is not the case for those which are film coated on all sides but one (2), with a film coating according to the present invention.
  • the uncoated bars (1) also show bloom on their base, whereas the bars coated on all sides except the base (2) show no bloom, even on the base.
  • the white bloom on white chocolate was visible to the naked eye, although it did not show up clearly on a black and white photograph.
  • the Heat Resistance Test involved storing the samples at 33 0 C for a period of 2 hours, before allowing them to cool and re-crystallise at room temperature for 24 hours.
  • Figures 2 and 3 also illustrate this point. They show the difference in shape of milk chocolate bars before ( Figure 2) and after ( Figure 3) the same Heat Resistance Test.
  • the first samples (5) are totally uncoated and they have lost their shape ;
  • the second samples (6) are film coated on all but one side, with a film coating relating to the present invention, and they have kept their shape.
  • the protection against deformation provided by the film coating corresponding to our invention is equally effective when a milk chocolate bar has all sides coated (7) and when it is film coated on all sides except one(8).
  • the change in height, width or length of the product is ⁇ 2% compared with the initial product. This is a surprising discovery.
  • the film coated fat-based confectionery food product of this invention is uncoated on one side.
  • the uncoated face is the bottom side or the side which supports the product while being coated. This gives practical advantages in ease of coating in that the exposed sides of the product can be sprayed from one side only, normally from above, while the product rests on its base, e.g. on wire-mesh conveyor belt.
  • the uncoated side is essentially flat or concave.
  • the term "flat” has to be understood as follows : the side is more or less flat but may be slightly convex, or have a texture or pattern such as is applied by an embossed conveyer belt, a logo or striation applied by a mould, or small distortions due to the manufacturing process such as ripples in the fat based confectionery from depositing or settling of fillings or contraction of fat based confectionery material as it sets.
  • the "flat” surface may also be formed of planes intersecting at shallow angles between 180° and 170°. The flat surface will not lead to a variation in the height of the fat based confectionery above the flat surface of more than 10% of the maximum height. For example, a small indentation can be seen in sample (10) of figure 6 in the region of the wafer filling.
  • the maximum height of the bar above the presented surface is 19 mm and the indentation in the surface is lmm deep so the surface is flat, having a height variation due to imperfections in the flat surface of 5.3%.
  • the film coating can comprise any cellulose-based material such as hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC), hydroxypropyl cellulose (HPC), carboxy methyl cellulose (CMC) or guar gum, locust bean gum, gum arabic, pectin, xanthan gum, dextrins, malto dextrin, carrageenan, whey protein and/or any mixture thereof.
  • HPMC hydroxypropyl methyl cellulose
  • MC methyl cellulose
  • HPPC hydroxypropyl cellulose
  • CMC carboxy methyl cellulose
  • guar gum locust bean gum, gum arabic, pectin, xanthan gum, dextrins, malto dextrin, carrageenan, whey protein and/or any mixture thereof.
  • the film formulation comprises modified starches, plasticizers, an acidity regulator and emulsifier, dissolved or dispersed in water.
  • Film coatings using compounds such as sugars,
  • Modified starch as to be understood as being starch suitable for human consumption that has been modified by at least one of the following techniques: cross-linking, stabilisation, dextrinisation, enzyme conversion, acid thinning, oxidation, lipophilic substitution, pregelatinisation, thermal treatment, or any other known starch modification.
  • the invention does not work with an uncoated product. This is illustrated in figure 5. As also shown in figure 3, uncoated milk chocolate bars from figure 2 have lost their shape after the Heat Resistance Test characterised above.
  • the film coating is preferably water-soluble or water dispersed but can also be prepared from a solution or suspension of the film-forming material in a non-aqueous solvent.
  • the film coating has a minimal influence on the textural qualities of the product when it is eaten and if the film coating is chosen to be transparent and without a high gloss finish, the coated fat based confectionery can be similar in appearance to the uncoated fat based confectionery.
  • the film coating gives products with a smooth and non-sticky touch making them easier to handle, and the products are less susceptible to scuffing.
  • the film also reduces fat leakage.
  • At least 50% of the surface of the fat-based confectionery product is covered by the film, more preferably between 50 and 80%, and more preferably between 55 and 70 %.
  • the fat-based confectionery product of the invention can have any shape such as round, square, rectangular (tablets, bars), triangular, pyramidal, trapezoidal, conical, hexagonal, octagonal, hollow (such as Easter eggs), diamond shapes, but also shapes with rounded peaks or successive segments upper side, other tridimensional shapes with a base, or characteristic shapes such as waves, animals or cartoon characters among others. This list is not exhaustive. The number of sides is not limited.
  • the fat-based confectionery product can be coated by any process capable of leaving one side uncoated, such as dipping, painting or spraying for example.
  • the film is preferably applied with binary spray guns using compressed air to atomise the formulation and, a wire-mesh conveyer belt to pass products below the nozzle to obtain an even film.
  • the mean thickness of the film is between l ⁇ m to lmm, preferably between lO ⁇ m to 0.5mm and more preferably between 15 ⁇ m to 0.2mm.
  • Example 1 Film coated milk chocolate bars with one side uncoated
  • the film formulation was prepared using modified starches, a plasticiser, acidity regulator and emulsifier.
  • 1Og lecithin was mixed into 15g of high fructose corn syrup for 10 minutes so that it was homogeneously distributed.
  • a motorized stirrer was used to stir 200ml water, into which was added 2Og Instant PureCoteTM B792 (a modified starch from Grain Processing Company) and 2g Sodium Citrate.
  • 1Og Crystal TexTM 626 (a dextrine from National Starch) was added and with stirred for a further 5 minutes.
  • the lecithin/high fructose corn syrup mixture was then added and stirred for a further 10 minutes. If the addition of colouring material were desired, this would be added at this point. If any lumps are present, the formulation should be filtered through a fine sieve.
  • the powered stirrer was used to keep the mixture uniformly dispersed during the spraying operation.
  • the film formulation obtained was applied to KitKat Chunky ® bars with binary spray guns using compressed air to atomise the formulation.
  • a conveyer belt is used to pass products below the nozzles to obtain a film thickness of 10-100 microns and then pass the bars under a stream of drying air. Only the 5 top sides of the chocolate bars were coated not the bottom side.
  • the final milk chocolate bars have 0.3% by weight coating. About 67% of the product surface is coated.
  • the film coating provides a product with a smooth and non-sticky touch and gives it a gloss comparable with the uncoated product.
  • the film formulation was then applied to all surfaces of further KitKat Chunky ® bars using a similar method, except that after drying the bars were turned over and sprayed on the remaining side.
  • a Heat Resistance Test was made as follows: Totally coated bars, bars coated on all sides but the base and totally uncoated samples were stored at 33 0 C for 2 hours before being allowed to cool and re-crystallise at room temperature for 24 hours. All the coated milk chocolate bars were resistant to deformation when heated (figure 4) deviating less than 2% in height, width or length after the test. This was true for the totally coated bars (7) and the bars with the base uncoated (8). The totally uncoated products showed appreciable collapse (figure 5). The coated bars showed a surprising bloom resistance (figure 6) on all surfaces even on the bottom uncoated side of the bars with the base uncoated (10) compared with totally uncoated products (11).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne un produit alimentaire de confiserie à base de graisse et recouvert d'un film qui présente un côté non recouvert. Ledit produit est résistant à la déformation à la chaleur, et présente également une résistance surprenante au blanchiment gras même sur le côté non recouvert.
PCT/EP2005/010928 2004-10-12 2005-10-11 Produit de confiserie a base de graisse WO2006040127A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
CN200580034832.4A CN101039586B (zh) 2004-10-12 2005-10-11 脂肪基糖食
EP05797432A EP1806972A1 (fr) 2004-10-12 2005-10-11 Produit de confiserie a base de graisse
AU2005293726A AU2005293726B2 (en) 2004-10-12 2005-10-11 Fat-based confectionery product
BRPI0516129-0A BRPI0516129A (pt) 2004-10-12 2005-10-11 produto de confeitaria baseado em gordura
JP2007535117A JP5437577B2 (ja) 2004-10-12 2005-10-11 脂肪ベースの菓子製品
EGNA2007000353 EG24821A (en) 2004-10-12 2007-04-10 Fat-based confectionery product.
HK07113613.3A HK1107914A1 (en) 2004-10-12 2007-12-13 Fat-based confectionery product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0422632A GB0422632D0 (en) 2004-10-12 2004-10-12 Fat-based confectionery product
GB0422632.0 2004-10-12

Publications (1)

Publication Number Publication Date
WO2006040127A1 true WO2006040127A1 (fr) 2006-04-20

Family

ID=33443781

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2005/010928 WO2006040127A1 (fr) 2004-10-12 2005-10-11 Produit de confiserie a base de graisse

Country Status (11)

Country Link
EP (1) EP1806972A1 (fr)
JP (1) JP5437577B2 (fr)
CN (1) CN101039586B (fr)
AU (1) AU2005293726B2 (fr)
BR (1) BRPI0516129A (fr)
EG (1) EG24821A (fr)
GB (1) GB0422632D0 (fr)
HK (1) HK1107914A1 (fr)
MY (1) MY151166A (fr)
WO (1) WO2006040127A1 (fr)
ZA (1) ZA200703834B (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2090174A1 (fr) 2008-01-31 2009-08-19 Bahlsen GmbH & Co. KG Confiserie, notamment en forme d'article de biscuiterie et son procédé de fabrication
EP2272377A1 (fr) 2009-07-09 2011-01-12 Kraft Foods R & D, Inc. Processus pour produire un produit de confiserie
EP2724629A1 (fr) * 2006-03-24 2014-04-30 Mantrose-Haeuser Co. Inc. Revêtement anti-abrasion pour chocolat
US8940354B2 (en) 2009-06-12 2015-01-27 Mars, Incorporated Polymer gelation of oils
US9648893B2 (en) 2010-09-17 2017-05-16 Meiji Co., Ltd. Aerated fat-based confectionery
US11582983B2 (en) 2012-09-28 2023-02-21 Mars, Incorporated Heat resistant chocolate
US11896018B2 (en) 2010-11-15 2024-02-13 Mars, Incorporated Dough products comprising ethylcellulose and exhibiting reduced oil migration
US12016347B2 (en) 2022-02-07 2024-06-25 Mars, Incorporated Chocolate compositions containing ethylcellulose

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022265051A1 (fr) * 2021-06-18 2022-12-22 株式会社明治 Confiserie à base de matière grasse et son procédé de production

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3311768A1 (de) * 1983-03-31 1984-10-04 Glotter-Metall GmbH & Co, 7804 Glottertal Vorrichtung zum ueberziehen mit schokolade
US4486452A (en) * 1981-11-04 1984-12-04 Cloud Corporation Method for manufacture of candy
US4802924A (en) * 1986-06-19 1989-02-07 Colorcon, Inc. Coatings based on polydextrose for aqueous film coating of pharmaceutical food and confectionary products
EP0410495A2 (fr) * 1989-07-25 1991-01-30 Unilever N.V. Films comestibles à base d'acides gras
DE4203086C1 (en) * 1992-02-04 1993-05-27 Sollich Gmbh & Co Kg, 4902 Bad Salzuflen, De Appts. for coating chocolate material on food pieces - comprises mesh belt carrying pieces through vertical flowing curtain of coating material, preliminary curtain being formed by passing material over frame
WO1993019615A1 (fr) * 1992-04-03 1993-10-14 Bsn Utilisation d'un film protecteur pour produit alimentaire comportant un enrobage de chocolat ou analogue, composition filmogene pour l'obtention d'un tel film et procede pour sa mise en ×uvre
JPH09103247A (ja) * 1995-10-11 1997-04-22 Yazawa Kaki Kogyo Kk チョコレートコーティング装置
WO1998047388A1 (fr) * 1997-04-23 1998-10-29 Soremartec S.A. Procede et dispositif associe pour l'enrobage partiel de produits alimentaires
WO2003079803A2 (fr) * 2002-03-20 2003-10-02 Apv Systems Limited Enrobage de produits alimentaires
DE10257324A1 (de) * 2002-12-06 2004-07-15 Bühler AG Herstellung von Überzügen oder Schalen aus Schokolade oder ähnlichen Fettmassen
EP1468612A1 (fr) * 2003-04-18 2004-10-20 Lesepidado Srl Procédé pour décoration des surfaces d'alimentations et les alimentations décorées
EP1498037A1 (fr) * 2003-07-18 2005-01-19 Sollich KG Procédé et dispositif pour enrobage d'une seule face des confiseries avec de la couverture

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61154787A (ja) * 1984-12-27 1986-07-14 Nec Corp レ−ザ加工装置
JP3273507B2 (ja) * 1999-12-09 2002-04-08 美年 河野 写真付ケーキおよびその製造方法

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4486452A (en) * 1981-11-04 1984-12-04 Cloud Corporation Method for manufacture of candy
DE3311768A1 (de) * 1983-03-31 1984-10-04 Glotter-Metall GmbH & Co, 7804 Glottertal Vorrichtung zum ueberziehen mit schokolade
US4802924A (en) * 1986-06-19 1989-02-07 Colorcon, Inc. Coatings based on polydextrose for aqueous film coating of pharmaceutical food and confectionary products
EP0410495A2 (fr) * 1989-07-25 1991-01-30 Unilever N.V. Films comestibles à base d'acides gras
DE4203086C1 (en) * 1992-02-04 1993-05-27 Sollich Gmbh & Co Kg, 4902 Bad Salzuflen, De Appts. for coating chocolate material on food pieces - comprises mesh belt carrying pieces through vertical flowing curtain of coating material, preliminary curtain being formed by passing material over frame
WO1993019615A1 (fr) * 1992-04-03 1993-10-14 Bsn Utilisation d'un film protecteur pour produit alimentaire comportant un enrobage de chocolat ou analogue, composition filmogene pour l'obtention d'un tel film et procede pour sa mise en ×uvre
JPH09103247A (ja) * 1995-10-11 1997-04-22 Yazawa Kaki Kogyo Kk チョコレートコーティング装置
WO1998047388A1 (fr) * 1997-04-23 1998-10-29 Soremartec S.A. Procede et dispositif associe pour l'enrobage partiel de produits alimentaires
WO2003079803A2 (fr) * 2002-03-20 2003-10-02 Apv Systems Limited Enrobage de produits alimentaires
DE10257324A1 (de) * 2002-12-06 2004-07-15 Bühler AG Herstellung von Überzügen oder Schalen aus Schokolade oder ähnlichen Fettmassen
EP1468612A1 (fr) * 2003-04-18 2004-10-20 Lesepidado Srl Procédé pour décoration des surfaces d'alimentations et les alimentations décorées
EP1498037A1 (fr) * 2003-07-18 2005-01-19 Sollich KG Procédé et dispositif pour enrobage d'une seule face des confiseries avec de la couverture

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 1997, no. 08 29 August 1997 (1997-08-29) *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2003995B1 (fr) * 2006-03-24 2015-09-23 Mantrose-Haeuser Co. Inc. Revetement anti-eraflures pour le chocolat
EP2724629A1 (fr) * 2006-03-24 2014-04-30 Mantrose-Haeuser Co. Inc. Revêtement anti-abrasion pour chocolat
EP2090174A1 (fr) 2008-01-31 2009-08-19 Bahlsen GmbH & Co. KG Confiserie, notamment en forme d'article de biscuiterie et son procédé de fabrication
US8940354B2 (en) 2009-06-12 2015-01-27 Mars, Incorporated Polymer gelation of oils
US11241021B2 (en) 2009-06-12 2022-02-08 Mars, Incorporated Chocolate compositions containing ethylcellulose
RU2542536C2 (ru) * 2009-07-09 2015-02-20 Крафт Фудз Ар Энд Ди, Инк. Способ получения кондитерского изделия
US8962051B2 (en) 2009-07-09 2015-02-24 Kraft Foods R & D, Inc. Process for producing a confectionery product
EP2272377A1 (fr) 2009-07-09 2011-01-12 Kraft Foods R & D, Inc. Processus pour produire un produit de confiserie
US10051877B2 (en) 2009-07-09 2018-08-21 Kraft Foods R&D, Inc. Process for producing a confectionery product
US10285415B2 (en) 2009-07-09 2019-05-14 Kraft Foods R & D, Inc. Process for producing a confectionery product
US9648893B2 (en) 2010-09-17 2017-05-16 Meiji Co., Ltd. Aerated fat-based confectionery
US11896018B2 (en) 2010-11-15 2024-02-13 Mars, Incorporated Dough products comprising ethylcellulose and exhibiting reduced oil migration
US11582983B2 (en) 2012-09-28 2023-02-21 Mars, Incorporated Heat resistant chocolate
US12016347B2 (en) 2022-02-07 2024-06-25 Mars, Incorporated Chocolate compositions containing ethylcellulose

Also Published As

Publication number Publication date
AU2005293726B2 (en) 2011-07-14
BRPI0516129A (pt) 2008-08-26
CN101039586B (zh) 2013-03-27
CN101039586A (zh) 2007-09-19
ZA200703834B (en) 2008-10-29
JP5437577B2 (ja) 2014-03-12
MY151166A (en) 2014-04-30
HK1107914A1 (en) 2008-04-25
GB0422632D0 (en) 2004-11-10
AU2005293726A1 (en) 2006-04-20
JP2008515414A (ja) 2008-05-15
EP1806972A1 (fr) 2007-07-18
EG24821A (en) 2010-09-21

Similar Documents

Publication Publication Date Title
AU2005293726B2 (en) Fat-based confectionery product
AU2004281528B2 (en) Coated fat-based confectionery products
AU2007230895B2 (en) Anti-scuff coating for chocolate
ES2204330B1 (es) Fruto seco recubierto con una pelicula de recubrimiento comestible y su obtencion.
EP2666368B1 (fr) Utilisation de succédané de gomme arabique pour cuisson, confiseries et applications d'adhésion
EP2967108B1 (fr) Revêtement dragéifié dur et confiserie le comprenant
CN107205466B (zh) 无溶剂虫胶涂层组合物
CN102281777A (zh) 用于上糖霜或挂糖衣的冷冻食品的涂层
JP7357460B2 (ja) 食品用プレコート剤及び食品
JP4339283B2 (ja) 糖衣物及び糖衣シロップ
EP3585181B1 (fr) Procédé d'enrobage de sucre et produit enrobé ainsi produit
JP2006141256A (ja) 酸味コーティング食品
WO2016197372A1 (fr) Nouvelle couleur verte pour enrobages comestibles
JP6684060B2 (ja) チョコレート被覆菓子及びその製造方法
US20120225165A1 (en) Method for binding particulates to a snack base
CA2525301A1 (fr) Procede de fabrication de produits alimentaires sous forme de feuille
WO2016197369A1 (fr) Nouvelle couleur verte pour enrobages comestibles
JPH04248950A (ja) 耐熱性のチョコレー卜被覆食品の製造方法
WO2016197371A1 (fr) Nouvelle couleur bleue pour enrobages comestibles
WO2014150003A1 (fr) Particules colorées résistantes au dégorgement pour produits de confiserie
JP2012010642A (ja) 突起を有する糖衣食品

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KP KR KZ LC LK LR LS LT LU LV LY MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2007535117

Country of ref document: JP

WWE Wipo information: entry into national phase

Ref document number: 2005293726

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 2520/DELNP/2007

Country of ref document: IN

WWE Wipo information: entry into national phase

Ref document number: 2005797432

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 200580034832.4

Country of ref document: CN

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2005293726

Country of ref document: AU

Date of ref document: 20051011

Kind code of ref document: A

WWP Wipo information: published in national office

Ref document number: 2005293726

Country of ref document: AU

WWP Wipo information: published in national office

Ref document number: 2005797432

Country of ref document: EP

ENP Entry into the national phase

Ref document number: PI0516129

Country of ref document: BR