ES2082463T3 - Chocolate con leche y metodo de su fabricacion. - Google Patents

Chocolate con leche y metodo de su fabricacion.

Info

Publication number
ES2082463T3
ES2082463T3 ES92908185T ES92908185T ES2082463T3 ES 2082463 T3 ES2082463 T3 ES 2082463T3 ES 92908185 T ES92908185 T ES 92908185T ES 92908185 T ES92908185 T ES 92908185T ES 2082463 T3 ES2082463 T3 ES 2082463T3
Authority
ES
Spain
Prior art keywords
milk
chocolate
cocoa
fat
composition
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.)
Expired - Lifetime
Application number
ES92908185T
Other languages
English (en)
Inventor
Albert Zumbe
Anne-Marie Bade
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.)
Kraft Foods Schweiz Holding GmbH
Original Assignee
Jacobs Suchard AG
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=26298801&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2082463(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB919109251A external-priority patent/GB9109251D0/en
Priority claimed from GB919120449A external-priority patent/GB9120449D0/en
Application filed by Jacobs Suchard AG filed Critical Jacobs Suchard AG
Application granted granted Critical
Publication of ES2082463T3 publication Critical patent/ES2082463T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • 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
    • A23G1/30—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
    • 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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Investigating Or Analysing Materials By Optical Means (AREA)

Abstract

LA PRESENTE INVENCION SE REFIERE A UN CHOCOLATE CON LECHE Y A UN METODO PARA LA PRODUCCION DEL MISMO QUE ES CAPAZ DE TENER UN CONTENIDO DE CALORIAS INFERIOR AL DEL CHOCOLATE CON LECHE CONVENCIONAL. LA INVENCION PRESENTA UNA COMPOSICION PARA UN CHOCOLATE CON LECHE HECHA A PARTIR DE UNA MEZCLA DE CACAO, LECHE Y UN EDULCORANTE, EN DONDE EL COMPONENTE DE CACAO CONTIENE MANTECA DE CACAO Y CACAO EN POLVO, EL COMPONENTE DE LECHE CONTIENE LECHE EN POLVO CON BAJO CONTENIDO DE GRASA Y GRASA DE LECHE Y EL COMPONENTE EDULCORANTE CONTIENE ALCOHOL DE AZUCAR, EN DONDE EL CONTENIDO TOTAL DE GRASA DE LA COMPOSICION ES INFERIOR A UN 30% EN PESO APROXIMADAMENTE, DE LA CUAL AL MENOS EL 75% EN PESE ESTA COMPUESTA DE UN AGREGADO DE MANTECA DE CACAO Y GRASA DE LA LECHE. EL CHOCOLATE CON LECHE SE PUEDE HACER A PARTIR DE ESTA COMPOSICION A BASE DE MEZCLAR MUY BIEN LOS COMPONENTES DE CACAO, LECHE Y EDULCORANTE A UNA TEMPERATURA INFERIOR A 60 (GRADOS) C.
ES92908185T 1991-04-30 1992-04-10 Chocolate con leche y metodo de su fabricacion. Expired - Lifetime ES2082463T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB919109251A GB9109251D0 (en) 1991-04-30 1991-04-30 Milk chocolate and method of making the same
GB919120449A GB9120449D0 (en) 1991-09-25 1991-09-25 Milk chocolate and method of making the same

Publications (1)

Publication Number Publication Date
ES2082463T3 true ES2082463T3 (es) 1996-03-16

Family

ID=26298801

Family Applications (1)

Application Number Title Priority Date Filing Date
ES92908185T Expired - Lifetime ES2082463T3 (es) 1991-04-30 1992-04-10 Chocolate con leche y metodo de su fabricacion.

Country Status (13)

Country Link
US (1) US5501865A (es)
EP (1) EP0583263B1 (es)
JP (1) JPH06506586A (es)
AT (1) ATE131354T1 (es)
AU (1) AU659145B2 (es)
CA (1) CA2104011A1 (es)
DE (1) DE69206794T2 (es)
DK (1) DK0583263T3 (es)
ES (1) ES2082463T3 (es)
FI (1) FI934820A0 (es)
GR (1) GR3018412T3 (es)
NO (1) NO933927D0 (es)
WO (1) WO1992019112A1 (es)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI100005B (fi) * 1993-04-23 1997-08-15 Xyrofin Oy Menetelmä välituotteen valmistamiseksi
AU4301493A (en) * 1993-06-21 1995-01-17 Anne-Marie De Smet Method for preparing a mainly sugar-free chocolate
US5490996A (en) * 1994-01-11 1996-02-13 Kraft Jacobs Suchard Ag Process for producing an improved sucrose-free milk chocolate
DE4411584C1 (de) * 1994-03-30 1995-10-26 Worlee Sweet E H Worlee & Co G Zuckerfreier Fondant
GB9424855D0 (en) * 1994-12-09 1995-02-08 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
GB9426078D0 (en) * 1994-12-23 1995-02-22 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
US5962063A (en) * 1995-11-09 1999-10-05 Xyrofin Oy Process for preparation of a crumb
ATE217150T1 (de) * 1996-03-26 2002-05-15 Nestle Sa Kontinuierlisches strangpressen von schokoladedenmassen
DK0821885T4 (da) * 1996-07-31 2006-10-09 Raffinerie Tirlemontoise Sa Fructan- og/eller polydextroseholdige mælkeproduktpulvere, fremgangsmåde til deres fremstilling og deres anvendelse
US6007318A (en) 1996-12-20 1999-12-28 Z Corporation Method and apparatus for prototyping a three-dimensional object
US5776536A (en) * 1996-12-23 1998-07-07 Igen, Inc. Reduced fat chocolate and method of manufacture
EP0933029A1 (en) * 1998-02-03 1999-08-04 Xyrofin Oy Skimmed milk powder substitute
US6117478A (en) * 1998-03-12 2000-09-12 Nestec S.A. Method of making a reduced fat agglomerated chocolate
US5932277A (en) * 1998-03-12 1999-08-03 Nestec S.A. Process for making a reduced fat chocolate
CA2323788A1 (en) * 1998-03-12 1999-09-16 John Mark Kaiser Rheologically modified confectioneries produced by employing particular particle size distributions
AU761590B2 (en) 1998-06-16 2003-06-05 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby
KR20010101417A (ko) * 1999-01-07 2001-11-14 다니스코 쿨토 아메리카, 인코포레이티드 다이어트 초콜릿 조성물
CA2440646A1 (en) 2001-03-12 2002-09-19 Bristol-Myers Squibb Company Confectionery compositions containing fiber
ATE387098T1 (de) * 2002-05-29 2008-03-15 Sugar Company S P A In Forma A Nahrungsmittelzusammensetzungen auf der basis von mit intensivsüssstoff vermischtem kakao und deren herstellungsverfahren
GB0225087D0 (en) * 2002-10-29 2002-12-04 Cadbury Schweppes Plc Method of preparing moulded confectionery
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement
US20090311409A1 (en) * 2006-04-03 2009-12-17 Valdecir Luccas Food Compositions, Process for Preparing Food Compositions and Products
MY139020A (en) * 2006-07-13 2009-08-28 Lembaga Koko Malaysia Prebiotic chocolate and method for producing the same
US20100323079A1 (en) 2007-12-20 2010-12-23 Fuji Oil Company, Limited Oily food and method for producing the same
GB2463013A (en) * 2008-08-27 2010-03-03 Barry Callebaut Ag Extruded inclusion product
EP2353707B1 (de) * 2010-01-28 2013-08-28 Bühler AG Vorrichtung und Verfahren zum Mischen und Kneten von Massen, insbesondere Schokoladenmassen
CN101971905B (zh) * 2010-10-28 2012-12-05 华南理工大学 一种巧克力的工业化生产方法
US20220232849A1 (en) * 2019-04-22 2022-07-28 The Hershey Company Reduced sugar chocolate and method of making the same

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4011349A (en) * 1975-09-24 1977-03-08 Alfred Riesen Dietetic chocolate composition
NL8004633A (nl) * 1980-08-15 1982-03-16 Pieter Cornelis Schotsman Werkwijze voor de bereiding van gevormde chocolade en aldus verkregen gevormde chocolade.
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
DD223626B1 (de) * 1984-05-10 1987-07-29 Heidenau Maschf Veb Verfahren zur kontinuierlichen herstellung von schokoladenmassen
US4810516A (en) * 1987-02-27 1989-03-07 The Procter & Gamble Company Reduced calorie and reduced fat chocolate confectionery compositions
DE3739999A1 (de) * 1987-11-25 1989-07-06 Suedzucker Ag Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen
US5017400A (en) * 1988-06-10 1991-05-21 Suomen Xyrofin Oy Non-cariogenic sweetener
CH677429A5 (en) * 1988-11-11 1991-05-31 Chocolat Stella S A Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener
US5098730A (en) * 1988-11-14 1992-03-24 Cultor Ltd. Dietetic sweetening composition
FI85795C (fi) * 1990-10-18 1992-06-10 Huhtamaeki Oy Foerfarande foer framstaellning av en haord i huvudsak sockeralkohol och riktigt xylitol innehaollande soetsaksprodukt.
FR2676164A1 (fr) * 1991-05-06 1992-11-13 Roquette Freres Chocolat hypocalorique.
US5264228A (en) * 1992-06-01 1993-11-23 Nestec S.A. Preparation of compositions for making cocoa beverages
US5266348A (en) * 1992-07-02 1993-11-30 Jacobs Suchard Ag Product and process for producing milk chocolate

Also Published As

Publication number Publication date
AU659145B2 (en) 1995-05-11
JPH06506586A (ja) 1994-07-28
AU1538792A (en) 1992-12-21
US5501865A (en) 1996-03-26
CA2104011A1 (en) 1992-10-31
FI934820L (fi) 1993-10-29
DE69206794D1 (de) 1996-01-25
WO1992019112A1 (en) 1992-11-12
FI934820A7 (fi) 1993-10-29
EP0583263B1 (en) 1995-12-13
FI934820A0 (fi) 1993-10-29
EP0583263A1 (en) 1994-02-23
NO933927D0 (no) 1993-10-29
DK0583263T3 (da) 1996-01-29
DE69206794T2 (de) 1996-05-02
GR3018412T3 (en) 1996-03-31
ATE131354T1 (de) 1995-12-15

Similar Documents

Publication Publication Date Title
McGandy et al. Dietary carbohydrate and serum cholesterol levels in man
RU2673656C1 (ru) Композиция замороженного кондитерского изделия с пониженным содержанием сахара
IE47491B1 (en) Sugarless candies
US6585999B1 (en) Energy bar
AU2006271893B2 (en) Low-glycemic mixtures
US8128955B2 (en) Food compositions containing creatine
US10827765B2 (en) Low calorie food compositions
CA2363060A1 (en) Dietetic chocolate composition
US5182114A (en) Sugar compositions with molasses-containing fraction of cane sugar as a source of fluoride ion
RU2551096C1 (ru) Композитный пищевой сахаросодержащий продукт с уменьшенными питательными свойствами
JP4025992B2 (ja) 蜂蜜含有低カロリー易流動性液状甘味料組成物
BRPI1000670A2 (pt) formulação otimizada de chocolate alternativo de alfarroba sem lactose, sem adição de açúcar e sem glúten
RU2163449C1 (ru) Конфеты
Popescu et al. Alternative natural sweeteners as sugar substitutes used in making ice cream
Goossens et al. Nutritional properties and applications of erythritol: a unique combination?
BRPI0905549A2 (pt) formulação de chocolate branco sem lactose, sem caseìna, sem açúcar e com fibras
JPH07322825A (ja) 健康アイスクリーム及びその製造方法
Mehrotra Steviol glycosides and their use in food processing: A review
RU2163450C1 (ru) Конфеты
DE69937396T2 (de) Eiweisskomplement, dieselben enthaltende lebensmittelzubereitung, verfahren zu ihrer herstellung und anwendung derselben
JP7797792B2 (ja) 餅様食感チョコレート菓子
RU2163451C1 (ru) Конфеты
Čopíková Innovation of recipes in the confectionery industry
RU93038819A (ru) Шоколадная глазурь
Chetana Studies on the use of sucrose alternatives in traditional sweetmeats

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 583263

Country of ref document: ES