BRPI1008643A8 - Recheio alimentício cremoso, e, método para formar um recheio alimentício cremoso - Google Patents

Recheio alimentício cremoso, e, método para formar um recheio alimentício cremoso

Info

Publication number
BRPI1008643A8
BRPI1008643A8 BRPI1008643A BRPI1008643A BRPI1008643A8 BR PI1008643 A8 BRPI1008643 A8 BR PI1008643A8 BR PI1008643 A BRPI1008643 A BR PI1008643A BR PI1008643 A BRPI1008643 A BR PI1008643A BR PI1008643 A8 BRPI1008643 A8 BR PI1008643A8
Authority
BR
Brazil
Prior art keywords
creamy
creamy food
fillings
food filling
lipid
Prior art date
Application number
BRPI1008643A
Other languages
English (en)
Inventor
P Loh Jimbay
Albert Hong Yeong-Ching
Original Assignee
Kraft Foods Global Brands Llc
Intercontinental Great Brands Llc
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=42560146&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI1008643(A8) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kraft Foods Global Brands Llc, Intercontinental Great Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of BRPI1008643A2 publication Critical patent/BRPI1008643A2/pt
Publication of BRPI1008643A8 publication Critical patent/BRPI1008643A8/pt
Publication of BRPI1008643B1 publication Critical patent/BRPI1008643B1/pt
Publication of BRPI1008643B8 publication Critical patent/BRPI1008643B8/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)

Abstract

RECHEIO ALIMENTICIO CREMOSO, E, METODO PARA FORMAR UM RECHEIO ALIMENTICIO CREMOSO. Recheios alimenticio cremosos a base de lipidio são descritos gue são estáveis em cozedura a uma temperatura de pelo menos cerca de 125%. Os recheios alimenticios cremosos são particularmente adeguados para uso em produtos que exigem o recheio a ser adicionado antes do cozimento. Em um aspecto, os recheios são uma dispersio sólido-liguido em ter uma fase sólida dispersa incluindo um pó hidrofilico e um lipidio de alta fusão, bem como uma fase de lipidio continua, incluindo um lipidio de baixa fusão em gue o pó hidrofilico e lipidios de alta fusão estão dispersos. De preferência, os recheios tém uma baixa atividade em água de cerca de 0,5 ou menos e são formados na ausência de umectantes adicionais, agentes espessantes ou gelificantes.
BRPI1008643A 2009-02-17 2010-02-17 recheio alimentício cremoso, e, método para formar um recheio alimentício cremoso BRPI1008643B8 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US15317409P 2009-02-17 2009-02-17
US61/153174 2009-02-17
US12/705,244 US8287936B2 (en) 2009-02-17 2010-02-12 Bake-stable creamy food filling base
US12705244 2010-02-12
PCT/US2010/024346 WO2010096397A1 (en) 2009-02-17 2010-02-17 Bake-stable creamy food filling base

Publications (4)

Publication Number Publication Date
BRPI1008643A2 BRPI1008643A2 (pt) 2015-09-01
BRPI1008643A8 true BRPI1008643A8 (pt) 2017-08-08
BRPI1008643B1 BRPI1008643B1 (pt) 2018-03-06
BRPI1008643B8 BRPI1008643B8 (pt) 2018-03-20

Family

ID=42560146

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI1008643A BRPI1008643B8 (pt) 2009-02-17 2010-02-17 recheio alimentício cremoso, e, método para formar um recheio alimentício cremoso

Country Status (15)

Country Link
US (3) US8287936B2 (pt)
EP (3) EP2398331B1 (pt)
CN (1) CN102395279B (pt)
AR (1) AR075509A1 (pt)
AU (1) AU2010216131B2 (pt)
BR (1) BRPI1008643B8 (pt)
CA (1) CA2752299C (pt)
DK (2) DK2735233T3 (pt)
ES (3) ES2469845T3 (pt)
MX (1) MX2011008723A (pt)
PL (2) PL2735233T3 (pt)
RU (1) RU2533899C2 (pt)
UA (1) UA107189C2 (pt)
WO (1) WO2010096397A1 (pt)
ZA (1) ZA201105971B (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8287936B2 (en) * 2009-02-17 2012-10-16 Kraft Foods Global Brands Llc Bake-stable creamy food filling base
US10264804B2 (en) * 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients
CA2819000C (en) * 2010-12-15 2017-03-28 Kraft Foods Global Brands Llc Heat tolerant lipid-based filling
CN104717887A (zh) * 2012-04-02 2015-06-17 卡吉尔公司 焙烤脂肪系统
EP2914130B1 (en) 2012-11-05 2019-02-06 Intercontinental Great Brands LLC Method for producing crispy foodstuff with soft portion
CN102940087B (zh) * 2012-11-30 2014-04-16 金冠(中国)食品有限公司 一种奶油夹心巧克力及其制备工艺
EP2928307B1 (en) * 2012-12-05 2019-09-18 Intercontinental Great Brands LLC Bake stable filling containing microparticles
JP6126301B2 (ja) * 2013-04-16 2017-05-10 ダウ グローバル テクノロジーズ エルエルシー 低脂肪積層生地及び低脂肪積層菓子
JP6586268B2 (ja) * 2014-10-07 2019-10-02 辻製油株式会社 レシチンの加熱着色抑制方法
BE1024206B1 (nl) * 2016-05-03 2017-12-19 Fuji Oil Europe Bakstabiele vullingen
BE1024503B1 (nl) * 2016-08-16 2018-03-21 Fuji Oil Europe Bakstabiele vullingen
BE1024500B1 (nl) * 2016-08-16 2018-03-21 Fuji Oil Europe Bakstabiele vullingen
BE1024698B1 (nl) * 2016-10-25 2018-06-01 Fuji Oil Europe Bakstabiele vullingen
BE1025680B1 (nl) * 2017-10-30 2019-05-28 Fuji Oil Europe Bakstabiele vullingen
US11440867B2 (en) 2018-05-07 2022-09-13 Kvi Llc Medical lubricant
EP3945837B1 (en) * 2019-03-28 2025-07-23 Cargill, Incorporated Shortening with crystalline fat
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion
US20250151735A1 (en) * 2022-02-18 2025-05-15 Yb Foods Llc Filled food products and methods of preparing same

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US4283430A (en) * 1977-04-14 1981-08-11 Carnation Company Preparing centerfilled food product
US4567047A (en) * 1982-07-29 1986-01-28 Scm Corp Cheese-containing confectionary-like coating
US4569847A (en) * 1982-07-29 1986-02-11 Scm Corporation Cheese-containing confectionery-like coating
US4482575A (en) * 1982-09-08 1984-11-13 Frito-Lay, Inc. Aerated oil-based cheese mixture
US4919947A (en) * 1986-09-25 1990-04-24 Frito-Lay, Inc. High solids filling material and comestible product
US4752494A (en) * 1987-03-05 1988-06-21 Frito-Lay, Inc. Thermostable edible creme
US5260082A (en) * 1992-09-16 1993-11-09 Kraft General Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for producing thereof
US5490995A (en) * 1992-10-30 1996-02-13 The Procter & Gamble Company Solid nondigestible polyol polyesters containing esterified hydroxy fatty acids such as esterified ricinoleic acid
AU668630B2 (en) 1992-10-30 1996-05-09 Procter & Gamble Company, The Nondigestible fat compositions containing cocrystallized blend of polyol polyester hardstock and crystal modifier as a passive oil loss control agent
US5366750A (en) * 1993-01-13 1994-11-22 Crompton & Knowles Corporation Thermostable edible composition having ultra-low water activity
US5599575A (en) * 1995-03-24 1997-02-04 Kraft Foods, Inc. Process for the production of creamed coconut and creamed coconut product
US6423363B1 (en) 1997-08-22 2002-07-23 Lipton, Division Of Conopco, Inc. Aqueous dispersion
US6063430A (en) 1998-06-15 2000-05-16 The Procter & Gamble Company Blended nut spread compositions and method of making
US6280782B1 (en) * 1999-11-08 2001-08-28 The Pillsbury Company Non-emulsion based, moisture containing fillings for dough products
US6743458B2 (en) 2000-10-23 2004-06-01 The Procter + Gamble Co. Reduced fat lipid-based fillings
US6528104B1 (en) 2000-12-27 2003-03-04 The J. M. Smucker Company Low water activity filling
US6905720B2 (en) * 2001-02-02 2005-06-14 Kraft Foods Holdings, Inc. Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
US6863911B2 (en) * 2001-02-02 2005-03-08 Kraft Foods Holdings, Inc. Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
US6472006B1 (en) 2001-04-05 2002-10-29 Kraft Foods Holdings, Inc. Oven-stable edible moisture barrier
US20030021877A1 (en) * 2001-06-13 2003-01-30 Cain Frederick William Micronised fat particles
CA2488617A1 (en) * 2002-06-10 2003-12-18 Eugene R. Cooper Nanoparticulate sterol formulations and sterol combinations
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US7226630B2 (en) * 2002-11-26 2007-06-05 Kraft Foods Holdings, Inc. Edible moisture barrier for food and method of use products
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KR101092273B1 (ko) * 2004-11-22 2011-12-13 카오카부시키가이샤 구운 과자류
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US8287936B2 (en) * 2009-02-17 2012-10-16 Kraft Foods Global Brands Llc Bake-stable creamy food filling base

Also Published As

Publication number Publication date
US20100209588A1 (en) 2010-08-19
RU2533899C2 (ru) 2014-11-27
UA107189C2 (ru) 2014-12-10
EP2735233A1 (en) 2014-05-28
ES2551298T3 (es) 2015-11-17
CA2752299A1 (en) 2010-08-26
EP2735233B1 (en) 2015-08-05
PL2735233T3 (pl) 2015-12-31
US8287936B2 (en) 2012-10-16
US9456620B2 (en) 2016-10-04
CN102395279A (zh) 2012-03-28
BRPI1008643B1 (pt) 2018-03-06
US20120263859A1 (en) 2012-10-18
DK2398331T3 (da) 2014-06-16
PL2398331T3 (pl) 2014-08-29
EP2398331A1 (en) 2011-12-28
ES2744462T3 (es) 2020-02-25
CA2752299C (en) 2017-06-20
US20140205735A1 (en) 2014-07-24
WO2010096397A1 (en) 2010-08-26
CN102395279B (zh) 2015-09-30
ES2469845T3 (es) 2014-06-20
DK2735233T3 (en) 2015-11-09
AU2010216131B2 (en) 2015-09-17
AU2010216131A1 (en) 2011-09-01
BRPI1008643A2 (pt) 2015-09-01
MX2011008723A (es) 2011-11-18
BRPI1008643B8 (pt) 2018-03-20
EP2952101B1 (en) 2019-06-19
AR075509A1 (es) 2011-04-06
EP2398331B1 (en) 2014-05-07
ZA201105971B (en) 2012-07-25
US8691316B2 (en) 2014-04-08
RU2011137482A (ru) 2013-03-27
EP2952101A1 (en) 2015-12-09

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Legal Events

Date Code Title Description
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B25D Requested change of name of applicant approved

Owner name: INTERCONTINENTAL GREAT BRANDS LLC (US)

B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]
B16C Correction of notification of the grant [chapter 16.3 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 17/02/2010, OBSERVADAS AS CONDICOES LEGAIS. (CO) REFERENTE A RPI 2461 DE 06/03/2018, QUANTO AO TITULO.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 14A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2762 DE 12-12-2023 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.