EP1133239A1 - Perfectionnements dans la fabrication de confiserie - Google Patents

Perfectionnements dans la fabrication de confiserie

Info

Publication number
EP1133239A1
EP1133239A1 EP99972895A EP99972895A EP1133239A1 EP 1133239 A1 EP1133239 A1 EP 1133239A1 EP 99972895 A EP99972895 A EP 99972895A EP 99972895 A EP99972895 A EP 99972895A EP 1133239 A1 EP1133239 A1 EP 1133239A1
Authority
EP
European Patent Office
Prior art keywords
fat
mixer
based heat
water
meltable confectionery
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP99972895A
Other languages
German (de)
English (en)
Inventor
Nigel Hugh Sanders
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mondelez UK Holdings and Services Ltd
Original Assignee
Cadbury Schweppes Ltd
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 Cadbury Schweppes Ltd filed Critical Cadbury Schweppes Ltd
Publication of EP1133239A1 publication Critical patent/EP1133239A1/fr
Withdrawn legal-status Critical Current

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
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/10—Mixing apparatus; Roller mills 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/202—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with an associated cutting device
    • 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
    • A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing 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

Definitions

  • the present invention relates to processes for producing fat-based heat- meltable confectionery products, particularly choco late-type compositions.
  • suitable fat-based heat-meltable confectionery products include chocolate-type compositions and fat-based cremes (e.g. biscuit cremes, wafer cremes and pralines).
  • “chocolate-type compositions” includes conventional milk, plain and white chocolate compositions, such compositions in which at least some of the cocoa butter has been removed (i.e. low fat chocolate) and/or replaced by other fats/oils, and/or having at least some of the sugar removed and/or replaced by bulking agents (i.e. low calorie chocolate), including such compositions which by national or international agreement may not be sold as "chocolate”.
  • cocoa butter i.e. low fat chocolate
  • bulking agents i.e. low calorie chocolate
  • high-temperature tolerant chocolate products refers to those products which retain their shape at higher temperatures than conventional chocolate.
  • One approach is to replace the cocoa butter partially or completely with higher melting fats. Although such an approach does yield products which maintain their shape at relatively high temperatures, the higher melting fats melt less readily when eaten and leave an undesirable waxy mouthfeel.
  • a second approach is to develop a structure of non-fat ingredients in the chocolate product which remains rigid when the fat starts to melt, such as a lattice of predominantly sugar particles.
  • a lattice of sugar and/or other hydrophilic materials may be developed by the addition of water to a chocolate mixture. To have a satisfactory mouthfeel and texture, the lattice should dissolve evenly when the chocolate is eaten, and there should be no large aggregates of non-fat ingredients to impart a gritty texture.
  • the prior art focuses on the problem of how to present water to the chocolate mixture.
  • the solutions offered are to form very small water droplets and/or oil/water emulsions.
  • US 5125160 discloses the use of an aqueous foam and W093/12664 discloses the use of water-in-oil microemulsions, the water being in the form of droplets of size 10 to 1000A.
  • W093/12664 discloses the use of water-in-oil microemulsions, the water being in the form of droplets of size 10 to 1000A.
  • the above process enables the confectionery product formed by the process to retain its shape at a higher temperature than a corresponding confectionery product formed from the fat-based heat-meltable confectionery mixture not having undergone the process.
  • low-shear means a shear of not more than 1000s "1 .
  • said low-shear extruder mixer is a cavity-transfer type mixer, for example that disclosed in EP 0048590.
  • the water may be introduced into the mixer by itself, or alternatively as an oil-in-water emulsion, but preferably as a water-in-oil emulsion. If the water is to be added as an emulsion, an emulsifier such as polyglycerol polyricinoleate (PGPR) is preferably included.
  • PGPR polyglycerol polyricinoleate
  • the fat-based heat-meltable confectionery product has a water content in the range of 1 .8 to 3.0% by weight, more preferably in the range of 1.8 to 2.5% by weight.
  • steps (i) and (ii) are effected simultaneously.
  • the fat-based heat-meltable confectionery mixture is a chocolate mixture.
  • the chocolate mixture may be tempered or untempered. Surprisingly, the process of said first aspect of the present invention does not cause detempering of tempered chocolate mixtures.
  • the water is added to the mixer at 30 to 45°C, and more preferably 40°C.
  • the fat-based heat-meltable confectionery mixture is chocolate
  • it is preferably added to the mixer at 27 to 45°C and, in this case, the mixer is preferably maintained at a temperature of 27 to 45°C.
  • the mixer is preferably added to the mixer at less than 30°C in order to preserve the temper and the mixer is preferably maintained at less than 30°C.
  • a fat-based heat-meltable confectionery product prepared in accordance with the process of said first aspect of the present invention.
  • a related problem is that refrigeration (which may be required even in temperate climates during summer months) hardens conventional chocolate such that it must be held in the mouth for an unacceptably long time in order for it to melt, or it must be chewed. In either event at least some of the pleasure derived from eating chocolate is lost.
  • European Patent Application No. 0717931 also discloses a chocolate composition suitable for consumption at low temperatures.
  • the fat content of the composition includes at least 40% by weight of fats rich in 2-unsaturated-1 ,3-disaturated glycerides.
  • Specific fats include fractions of palm, palm kernel and coconut oils having overall melting points from 21 to 30°C. Despite such relatively high melting points, loss of shape at ambient temperatures requires the chocolate to be held in a mould.
  • a fat-based heat-meltable confectionery product which, when consumed directly from a refrigerator or freezer, has superior eating characteristics to conventional chocolate consumed in the same way, but which retains its shape at eating temperatures above that of its storage, for example 8 to According to the second aspect of the present invention, there is provided a process for the manufacture of a fat-based heat-meltable confectionery product comprising the steps of
  • the confectionery mixture will normally contain, in addition to the fat component, at least one added sweetener (e.g. sugar) and may also contain one or more added flavouring ingredients.
  • at least one added sweetener e.g. sugar
  • added flavouring ingredients e.g. sugar
  • the above process enables the product so produced to melt more rapidly when consumed directly from storage at sub-ambient temperature than a corresponding confectionery product formed from the fat-based heat- meltable confectionery mixture not having undergone the process consumed in the same way, and to retain its shape at ambient temperatures.
  • said fat component referred to in step (i) is liquid at less than 20°C.
  • step (i) is effected by a low-shear extruder mixer, and more preferably, a cavity transfer mixer, for example that disclosed in EP 0048590.
  • said fat component comprises one or more vegetable oils which are more preferably selected from the group consisting of sunflower, maize, groundnut, palm, palm kernel and coconut oils.
  • said fat component oil(s) account(s) for at least 5% by weight of the fat-based heat-meltable confectionery mixture, and more preferably account(s) for between 5% and 55% by weight, and most preferably 15 to 40% by weight.
  • a fat-based heat-meltable confectionery product prepared in accordance with the process of said second aspect of the present invention.
  • such a fat-based heat-meltable confectionery product is capable of retaining its shape at ambient temperatures (e.g. 8 to 50°C) even when the entire fat component consists of a low temperature melting fat such as sunflower oil (melting point -16°C).
  • an apparatus for performing the process of the present invention comprises a Silverson high-shear mixer 2, first and second thermostatically controlled holding tanks 4a,4b, a pair of flow- control pumps 6a,6b, a cavity transfer mixer 8 (sold under the tradename CTM under license from the Rubber and Plastics Research Association), a forming station 10 and a cooling tunnel 12.
  • the cavity transfer mixer 8 has first and second inlets 8a,8b and a single outlet 8c.
  • a flow path exists between the Silverson high shear mixer 2, the first holding tank 4a and the first inlet 8a of the cavity transfer mixer 8.
  • a flow path also exists between the second holding tank 4b and the second inlet 8b of the cavity transfer mixer 8.
  • the outlet 8c of the cavity transfer mixer 8 is connected to a forming station 10 linked by conveyor to the cooling tunnel 12.
  • an oil/water emulsion (either water-in-oil or oil-in water) is prepared in the Silverson high shear mixer 2 and passed into the first holding tank 4a.
  • a pre-prepared fat-based heat-meltable confectionery mixture is transferred to the second holding tank 4b, with both holding tanks 4a,4b being maintained at the respective desired temperature.
  • the pumps 6a,6b are activated, causing the oil/water emulsion and the fat- based heat-meltable confectionery mixture to be passed via the respective inlets 8a,8b into the cavity transfer mixer 8.
  • the relative flow rates of the pumps 6a,6b are adjusted so that a fat-based heat-meltable confectionery composition having a desired water content will be formed.
  • the oil/water emulsion is mixed into the fat-based heat-meltable confectionery mixture as it passes through the cavity transfer mixer 8 until a substantially homogeneous fat-based heat-meltable confectionery composition emerges from the outlet 8c of the cavity transfer mixer 8.
  • the composition is formed into bars of a desired size and shape. The bars are passed by conveyor to the cooling tunnel 12 where they are cooled. If the pre- prepared fat-based heat-meltable confectionery mixture is chocolate, it may be tempered before passing into the cavity transfer mixer 8. Alternatively, the chocolate composition formed in the cavity transfer mixer 8 may be tempered after having passed therethrough.
  • Example 1 A A tempered chocolate mixture of the same composition as used in Example 1 was stirred at 28°C in a Hobart planetary mixer (Example 1 A) and a Winkworth Z-blade mixer (Example 1 B).
  • the direct addition of water (1 %) caused in each case the formation of a viscous, detempered, gritty mass, unsuitable for product formation.
  • An oil-in-water emulsion (47.5% water; 47.5% cocoa butter; 5% soya lecithin) was prepared in the Silverson high-shear mixer 2 and added to the tempered milk chocolate mixture of Example 1 in the manner described in Example 1 to give a final added water content of 1.2%.
  • the chocolate composition emerging from the cavity transfer mixer 8 was formed into bars and cooled.
  • Example 2 was repeated using a water-in-oil emulsion (47.5% water; 47.5% cocoa butter; 5% PGPR) to give a chocolate product with a final added water content of 1.2%.
  • the hardness of the bars measured as the average force in grams required to compress the chocolate conditioned and held at 35°C by 4mm, is given in Table 1.
  • Comparative examples 1 A and 1 B were repeated using the water-in-oil emulsion of Example 3 (a total water content of 2.2%) in place of the water.
  • the chocolate composition was formed into bars.
  • the hardness values are given in Table 1.
  • Example 3 was repeated using untempered milk chocolate of the same composition as in Example 3 maintained at 40°C.
  • the process of the present invention offers distinct advantages in terms of the hardness of the chocolate product.
  • the hardness values reflect the relative abilities of the products to retain their shape at a given temperature.
  • the same milk chocolate having no water or water emulsion added has a hardness of ⁇ 60g.
  • the texture and mouthfeel of the chocolate of Example 3 was superior to that of Comparative Examples 3A and 3B.
  • the emulsion contained water (47.5%), cocoa butter (47.5%) and PGPR (5.0%). Mixing was continued until the emulsion was dispersed.
  • the chocolate mixture was put into moulds, stored in a refrigerator and demoulded after cooling. Demoulded product had structural integrity at ambient temperature. Chocolate from the refrigerator or the deep freeze melted readily in the mouth to deliver a typical chocolate flavour.
  • Powder mix as in Example 5 (1.6 kg) was blended in a Hobart mixer at 40°C with butterfat (184 g) and soy lecithin (22 g) followed by blending with groundnut oil (400 g). This blend was fed to the cavity transfer mixer 8 at 40°C while water-in-oil emulsion was pumped to the inlet 8a of the mixer at a rate to give a final moisture content of 2.2% in the chocolate.
  • the chocolate emerging from the mixer was formed into bars and cooled.
  • the product had improved structural integrity at ambient temperature compared with chocolate of Examples 5 and 6, while being at least equal in sensory qualities.
  • the chocolates of Examples 5 to 7 retained their structural integrity at ambient temperature, despite the fat component being substantially liquid.

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

Cette invention concerne un processus continu destiné à la fabrication d'un produit de confiserie à base de matière grasse fondant à la chaleur. Ce procédé comporte les étapes suivantes: introduction d'un mélange de confiserie à base de matière grasse fondant à la chaleur et d'eau dans un mélangeur extrudeur à faible cisaillement (8). Ledit mélange et l'eau sont mélangés quand ils passent par le mélangeur (8) de façon à former une composition de confiserie à base de matière grasse fondant à la chaleur. Le produit de confiserie à base de matière grasse fondant à la chaleur est façonné à partir de ladite composition.
EP99972895A 1998-11-27 1999-11-22 Perfectionnements dans la fabrication de confiserie Withdrawn EP1133239A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9825892 1998-11-27
GBGB9825892.4A GB9825892D0 (en) 1998-11-27 1998-11-27 Improvemnts in confectionery manufacture
PCT/GB1999/003860 WO2000032057A1 (fr) 1998-11-27 1999-11-22 Perfectionnements dans la fabrication de confiserie

Publications (1)

Publication Number Publication Date
EP1133239A1 true EP1133239A1 (fr) 2001-09-19

Family

ID=10843072

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99972895A Withdrawn EP1133239A1 (fr) 1998-11-27 1999-11-22 Perfectionnements dans la fabrication de confiserie

Country Status (10)

Country Link
EP (1) EP1133239A1 (fr)
KR (1) KR20010089500A (fr)
CN (1) CN1333654A (fr)
AR (1) AR021416A1 (fr)
AU (1) AU1395000A (fr)
CA (1) CA2350503A1 (fr)
GB (1) GB9825892D0 (fr)
MX (1) MXPA01005314A (fr)
WO (1) WO2000032057A1 (fr)
ZA (1) ZA200103944B (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7641930B2 (en) 2004-12-08 2010-01-05 The Hershey Company Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
US8048470B2 (en) 2005-02-01 2011-11-01 Wm. Wrigley, Jr. Company Coated confectionary product
GB0601353D0 (en) * 2006-01-23 2006-03-01 Mars Inc Apparatus for manufacturing food
DK1902629T3 (da) † 2006-09-20 2009-05-25 Kraft Foods R & D Inc Fremgangsmåde og apparat til fremstilling af et konfektureprodukt ud fra et antal komponenter
DE102007029221A1 (de) 2007-06-22 2008-12-24 Bühler AG Verfahren zur Herstellung agavehaltiger Schokolade
DE102014102529B4 (de) * 2014-02-26 2017-12-07 Netzsch-Feinmahltechnik Gmbh Anlage zur herstellung und / oder aufbereitung von confectionery-massen und verfahren zur reinigung einer anlage zur herstellung und / oder aufbereitung von confectionery-massen

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2760867A (en) * 1951-08-01 1956-08-28 Gen Foods Corp Finished chocolated product
DE2458862A1 (de) * 1974-12-12 1976-06-16 Wacker Chemie Gmbh Verwendung eines zentrischen rotationsmischers zum kontinuierlichen mischen von feststoffen mit feststoffen und/oder fliessfaehigen massen und/oder gasen
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
EP0354600B1 (fr) * 1988-08-11 1993-09-08 Unilever N.V. Composition contenant de la graisse alimentaire et procédé pour la préparer
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
WO1991019424A1 (fr) * 1990-06-19 1991-12-26 Mars G.B. Limited Succedanes de graisse et procede de preparation de microbilles organiques
SE507450C2 (sv) * 1991-12-20 1998-06-08 Karlshamns Oils & Fats Ab Värmebeständig chokladkomposition och förfarande för framställning därav
GB2311481A (en) * 1996-03-26 1997-10-01 Nestle Sa Continuous extrusion of chocolate
PT800770E (pt) * 1996-04-12 2001-11-30 Nestle Sa Processo de preparacao de chocolate e analogos
DE69827365T2 (de) * 1998-05-11 2005-03-17 Doveurope S.A. Formulierungsverfahren für Schokolade

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0032057A1 *

Also Published As

Publication number Publication date
GB9825892D0 (en) 1999-01-20
CN1333654A (zh) 2002-01-30
ZA200103944B (en) 2002-08-15
MXPA01005314A (es) 2002-03-14
AU1395000A (en) 2000-06-19
AR021416A1 (es) 2002-07-17
KR20010089500A (ko) 2001-10-06
CA2350503A1 (fr) 2000-06-08
WO2000032057A1 (fr) 2000-06-08

Similar Documents

Publication Publication Date Title
US6165540A (en) Process for manufacturing chocolate compositions containing water
US4410555A (en) Expanded food products
US8425967B2 (en) Aerated frozen products
JP3464560B2 (ja) 水中油型乳化脂及びその製造法
EP0688506B1 (fr) Confiseries à base de chocolat résistant à la chaleur
DE69907399T2 (de) Weicher Überzug für Eiskonfekt
US6531169B2 (en) Composite food composition comprising a gel and process for its preparation
PL168809B1 (pl) Sposób wytwarzania czekolady termoodpornej(3O ) Pierwszenstwo:25.03.1991,US,07/674652 PL PL
KR100520471B1 (ko) 함수 초콜릿류의 제조방법
EP0459777A1 (fr) Emulsion grasse structurée pour l'enrobage des articles de confiserie, et méthode pour réaliser cet enrobage
WO2012041523A1 (fr) Chocolats
WO2000032057A1 (fr) Perfectionnements dans la fabrication de confiserie
JP4600122B2 (ja) 冷菓用油性食品素材および冷菓
JP3377012B2 (ja) チョコレート利用食品及びその製造方法
JPH0616676B2 (ja) 多気泡性冷菓用材料
US20140113049A1 (en) Process for making low-calorie confectionary product and confectionary product
JP3397110B2 (ja) 練込み用油脂及び冷菓並びに冷菓の製造法
JP2003153663A (ja) 乳化組成物及び該組成物を用いる冷凍ホイップ済みクリーム
JPH0338820B2 (fr)
JPH1175699A (ja) アイスクリーム類物性改良材
MXPA97007188A (en) Procedure for manufacturing chocolate or the similar containing a
Chang et al. The effects of polysorbate-80 and lecithin on stable frozen dessert

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20010529

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

AX Request for extension of the european patent

Free format text: AL;LT;LV;MK;RO;SI

17Q First examination report despatched

Effective date: 20030605

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20031016

REG Reference to a national code

Ref country code: HK

Ref legal event code: WD

Ref document number: 1035995

Country of ref document: HK