CL2022002702A1 - Método para tropicalizar chocolate - Google Patents

Método para tropicalizar chocolate

Info

Publication number
CL2022002702A1
CL2022002702A1 CL2022002702A CL2022002702A CL2022002702A1 CL 2022002702 A1 CL2022002702 A1 CL 2022002702A1 CL 2022002702 A CL2022002702 A CL 2022002702A CL 2022002702 A CL2022002702 A CL 2022002702A CL 2022002702 A1 CL2022002702 A1 CL 2022002702A1
Authority
CL
Chile
Prior art keywords
chocolate
tropicalize
tropicalizing
methods
analogues
Prior art date
Application number
CL2022002702A
Other languages
English (en)
Inventor
Steven Whitehouse Andrew
Jennifer Williamson Lisa
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 CL2022002702A1 publication Critical patent/CL2022002702A1/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 refiere a composiciones de agentes de tropicalización basados en grasa, a métodos para su preparación, a métodos para tropicalizar chocolate o análogos del mismo, y a chocolates o análogos de chocolate que contienen agentes de tropicalización.
CL2022002702A 2020-04-09 2022-09-30 Método para tropicalizar chocolate CL2022002702A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20169032 2020-04-09

Publications (1)

Publication Number Publication Date
CL2022002702A1 true CL2022002702A1 (es) 2023-06-02

Family

ID=70285500

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2022002702A CL2022002702A1 (es) 2020-04-09 2022-09-30 Método para tropicalizar chocolate

Country Status (7)

Country Link
EP (1) EP4132285A1 (es)
CN (1) CN115379764A (es)
AU (1) AU2021253630B2 (es)
BR (1) BR112022020097A2 (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
DE3161338D1 (en) * 1980-01-30 1983-12-15 Battelle Memorial Institute A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles
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
ATE203371T1 (de) 1996-04-12 2001-08-15 Nestle Sa Verfahren zur herstellung von schokolade und ähnliche erzeugnisse
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
WO2013045523A1 (en) * 2011-09-27 2013-04-04 Nestec S.A. Tropicalizing agent
EP2601845A1 (en) * 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell
CN104684404B (zh) * 2012-09-28 2019-03-05 Wm.雷格利Jr.公司 耐热巧克力

Also Published As

Publication number Publication date
AU2021253630A1 (en) 2022-10-06
BR112022020097A2 (pt) 2022-11-29
CA3172470A1 (en) 2021-10-14
AU2021253630B2 (en) 2026-07-16
EP4132285A1 (en) 2023-02-15
CN115379764A (zh) 2022-11-22
MX2022012644A (es) 2022-10-31
WO2021204888A1 (en) 2021-10-14

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