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.)
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 filedfiledCritical
Application grantedgrantedCritical
Publication of FR39146EpublicationCriticalpatent/FR39146E/fr
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)
Inorganic Chemistry
(AREA)
Life Sciences & Earth Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
(AREA)
Polymers & Plastics
(AREA)
FR39146D1930-10-031930-10-03Procédé pour améliorer la conservation du chocolat et des bonbons en chocolat
ExpiredFR39146E
(fr)