NO313652B1 - Produkter av sjokolade eller sjokoladetypen, samt fremgagsmåte for forbedring av varmemotstanden av sjokolade ogprodukter av sjokoladetypen - Google Patents

Produkter av sjokolade eller sjokoladetypen, samt fremgagsmåte for forbedring av varmemotstanden av sjokolade ogprodukter av sjokoladetypen Download PDF

Info

Publication number: NO313652B1
Authority: NO; Norway
Prior art keywords: chocolate; polyol; gel; gelling agent; mixture
Prior art date: 1994-06-23

Application number

NO19951955A

Other languages

English (en)

Norwegian (no)

Other versions

NO951955L (no

NO951955D0 (no

Inventor

Zenon Ioannis Mandralis

Don Paul Weitzenecker

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.)

1994-06-23

Filing date

1995-05-18

Publication date

2002-11-11

1995-05-18 Application filed by Nestle Sa filed Critical Nestle Sa

1995-05-18 Publication of NO951955D0 publication Critical patent/NO951955D0/no

1995-12-27 Publication of NO951955L publication Critical patent/NO951955L/no

2002-11-11 Publication of NO313652B1 publication Critical patent/NO313652B1/no

Links

235000019219 chocolate Nutrition 0.000 title claims abstract description 84
229920005862 polyol Polymers 0.000 claims abstract description 67
150000003077 polyols Chemical class 0.000 claims abstract description 67
239000000203 mixture Substances 0.000 claims abstract description 35
238000000034 method Methods 0.000 claims abstract description 34
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
230000009969 flowable effect Effects 0.000 claims abstract description 11
239000004615 ingredient Substances 0.000 claims abstract description 7
238000002156 mixing Methods 0.000 claims abstract description 6
244000299461 Theobroma cacao Species 0.000 claims description 86
239000003349 gelling agent Substances 0.000 claims description 32
239000011324 bead Substances 0.000 claims description 21
235000019868 cocoa butter Nutrition 0.000 claims description 12
229940110456 cocoa butter Drugs 0.000 claims description 12
239000000843 powder Substances 0.000 claims description 11
235000009470 Theobroma cacao Nutrition 0.000 claims description 10
238000003756 stirring Methods 0.000 claims description 9
239000002245 particle Substances 0.000 claims description 7
-1 alkaline earth metal salt Chemical class 0.000 claims description 5
235000014121 butter Nutrition 0.000 claims description 5
229920001971 elastomer Polymers 0.000 claims description 5
239000005060 rubber Substances 0.000 claims description 5
229910052783 alkali metal Inorganic materials 0.000 claims description 4
150000001340 alkali metals Chemical class 0.000 claims description 4
229910052784 alkaline earth metal Inorganic materials 0.000 claims description 4
239000006185 dispersion Substances 0.000 claims description 4
OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
239000004215 Carbon black (E152) Substances 0.000 claims description 3
230000015572 biosynthetic process Effects 0.000 claims description 3
239000005018 casein Substances 0.000 claims description 3
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
235000021240 caseins Nutrition 0.000 claims description 3
150000001875 compounds Chemical class 0.000 claims description 3
238000001816 cooling Methods 0.000 claims description 3
229930195733 hydrocarbon Natural products 0.000 claims description 3
150000002430 hydrocarbons Chemical class 0.000 claims description 3
125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 3
238000005496 tempering Methods 0.000 claims description 3
238000010438 heat treatment Methods 0.000 claims description 2
238000000926 separation method Methods 0.000 claims 1
PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 96
239000000499 gel Substances 0.000 description 64
235000011187 glycerol Nutrition 0.000 description 32
238000001879 gelation Methods 0.000 description 16
238000000576 coating method Methods 0.000 description 14
239000011248 coating agent Substances 0.000 description 13
ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 11
235000009508 confectionery Nutrition 0.000 description 11
239000003925 fat Substances 0.000 description 11
235000019197 fats Nutrition 0.000 description 11
230000000694 effects Effects 0.000 description 7
239000002960 lipid emulsion Substances 0.000 description 7
239000000243 solution Substances 0.000 description 7
DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
239000007788 liquid Substances 0.000 description 6
238000004519 manufacturing process Methods 0.000 description 6
235000019220 whole milk chocolate Nutrition 0.000 description 6
229920000161 Locust bean gum Polymers 0.000 description 5
239000000679 carrageenan Substances 0.000 description 5
229920001525 carrageenan Polymers 0.000 description 5
229940113118 carrageenan Drugs 0.000 description 5
235000010420 locust bean gum Nutrition 0.000 description 5
239000000711 locust bean gum Substances 0.000 description 5
238000002844 melting Methods 0.000 description 5
230000008018 melting Effects 0.000 description 5
ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
238000002474 experimental method Methods 0.000 description 4
239000011591 potassium Substances 0.000 description 4
239000000126 substance Substances 0.000 description 4
239000003795 chemical substances by application Substances 0.000 description 3
238000000227 grinding Methods 0.000 description 3
239000012071 phase Substances 0.000 description 3
229910052700 potassium Inorganic materials 0.000 description 3
238000012545 processing Methods 0.000 description 3
235000002639 sodium chloride Nutrition 0.000 description 3
IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
229930195725 Mannitol Natural products 0.000 description 2
240000008042 Zea mays Species 0.000 description 2
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
235000002017 Zea mays subsp mays Nutrition 0.000 description 2
235000010418 carrageenan Nutrition 0.000 description 2
229940071162 caseinate Drugs 0.000 description 2
239000008199 coating composition Substances 0.000 description 2
235000005822 corn Nutrition 0.000 description 2
238000000151 deposition Methods 0.000 description 2
238000011161 development Methods 0.000 description 2
230000003203 everyday effect Effects 0.000 description 2
239000000796 flavoring agent Substances 0.000 description 2
235000019634 flavors Nutrition 0.000 description 2
235000010445 lecithin Nutrition 0.000 description 2
239000000787 lecithin Substances 0.000 description 2
229940067606 lecithin Drugs 0.000 description 2
239000000594 mannitol Substances 0.000 description 2
235000010355 mannitol Nutrition 0.000 description 2
239000011159 matrix material Substances 0.000 description 2
238000005259 measurement Methods 0.000 description 2
XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical group [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
238000002360 preparation method Methods 0.000 description 2
235000013772 propylene glycol Nutrition 0.000 description 2
238000007493 shaping process Methods 0.000 description 2
235000010413 sodium alginate Nutrition 0.000 description 2
239000000661 sodium alginate Substances 0.000 description 2
229940005550 sodium alginate Drugs 0.000 description 2
239000007787 solid Substances 0.000 description 2
235000010356 sorbitol Nutrition 0.000 description 2
239000000600 sorbitol Substances 0.000 description 2
235000000346 sugar Nutrition 0.000 description 2
239000006188 syrup Substances 0.000 description 2
235000020357 syrup Nutrition 0.000 description 2
238000001248 thermal gelation Methods 0.000 description 2
UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
244000215068 Acacia senegal Species 0.000 description 1
229920001817 Agar Polymers 0.000 description 1
229920000936 Agarose Polymers 0.000 description 1
108010010803 Gelatin Proteins 0.000 description 1
241000206672 Gelidium Species 0.000 description 1
229920002581 Glucomannan Polymers 0.000 description 1
244000068988 Glycine max Species 0.000 description 1
235000010469 Glycine max Nutrition 0.000 description 1
229920000084 Gum arabic Polymers 0.000 description 1
DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
206010039897 Sedation Diseases 0.000 description 1
235000010489 acacia gum Nutrition 0.000 description 1
239000000205 acacia gum Substances 0.000 description 1
235000010419 agar Nutrition 0.000 description 1
238000013019 agitation Methods 0.000 description 1
235000019568 aromas Nutrition 0.000 description 1
235000015895 biscuits Nutrition 0.000 description 1
159000000007 calcium salts Chemical class 0.000 description 1
238000005119 centrifugation Methods 0.000 description 1
238000010908 decantation Methods 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
239000000839 emulsion Substances 0.000 description 1
238000001914 filtration Methods 0.000 description 1
235000013305 food Nutrition 0.000 description 1
235000012041 food component Nutrition 0.000 description 1
239000005417 food ingredient Substances 0.000 description 1
238000009472 formulation Methods 0.000 description 1
238000007710 freezing Methods 0.000 description 1
230000008014 freezing Effects 0.000 description 1
229920000159 gelatin Polymers 0.000 description 1
239000008273 gelatin Substances 0.000 description 1
235000019322 gelatine Nutrition 0.000 description 1
235000011852 gelatine desserts Nutrition 0.000 description 1
229940046240 glucomannan Drugs 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
239000004519 grease Substances 0.000 description 1
239000000416 hydrocolloid Substances 0.000 description 1
239000007791 liquid phase Substances 0.000 description 1
230000014759 maintenance of location Effects 0.000 description 1
239000011325 microbead Substances 0.000 description 1
235000013336 milk Nutrition 0.000 description 1
239000008267 milk Substances 0.000 description 1
210000004080 milk Anatomy 0.000 description 1
239000004570 mortar (masonry) Substances 0.000 description 1
229910052757 nitrogen Inorganic materials 0.000 description 1
239000005022 packaging material Substances 0.000 description 1
238000004806 packaging method and process Methods 0.000 description 1
239000011049 pearl Substances 0.000 description 1
235000010987 pectin Nutrition 0.000 description 1
229920001277 pectin Polymers 0.000 description 1
239000001814 pectin Substances 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
229910001414 potassium ion Inorganic materials 0.000 description 1
230000002028 premature Effects 0.000 description 1
229910052708 sodium Inorganic materials 0.000 description 1
239000011734 sodium Substances 0.000 description 1
229910001415 sodium ion Inorganic materials 0.000 description 1
159000000000 sodium salts Chemical class 0.000 description 1
238000003860 storage Methods 0.000 description 1
235000019222 white chocolate Nutrition 0.000 description 1
229920001285 xanthan gum Polymers 0.000 description 1
235000010493 xanthan gum Nutrition 0.000 description 1
239000000230 xanthan gum Substances 0.000 description 1
229940082509 xanthan gum Drugs 0.000 description 1

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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled

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)

NO19951955A 1994-06-23 1995-05-18 Produkter av sjokolade eller sjokoladetypen, samt fremgagsmåte for forbedring av varmemotstanden av sjokolade ogprodukter av sjokoladetypen NO313652B1 (no)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
US08/264,780 US5523110A (en)	1994-06-23	1994-06-23	Chocolate heat-resistance by particulate polyol gel addition

Publications (3)

Publication Number	Publication Date
NO951955D0 NO951955D0 (no)	1995-05-18
NO951955L NO951955L (no)	1995-12-27
NO313652B1 true NO313652B1 (no)	2002-11-11

Family

ID=23007580

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO19951955A NO313652B1 (no)	1994-06-23	1995-05-18	Produkter av sjokolade eller sjokoladetypen, samt fremgagsmåte for forbedring av varmemotstanden av sjokolade ogprodukter av sjokoladetypen

Country Status (21)

Country	Link
US (1)	US5523110A (fr)
EP (1)	EP0688506B1 (fr)
JP (1)	JPH0851931A (fr)
CN (1)	CN1056267C (fr)
AT (1)	ATE208566T1 (fr)
AU (1)	AU706277B2 (fr)
BR (1)	BR9502906A (fr)
CA (1)	CA2148507A1 (fr)
CO (1)	CO4480004A1 (fr)
CZ (1)	CZ113895A3 (fr)
DE (1)	DE69523821T2 (fr)
DK (1)	DK0688506T3 (fr)
ES (1)	ES2165889T3 (fr)
HU (1)	HU219186B (fr)
MY (1)	MY113752A (fr)
NO (1)	NO313652B1 (fr)
NZ (1)	NZ272074A (fr)
PL (1)	PL178140B1 (fr)
PT (1)	PT688506E (fr)
RU (1)	RU2145171C1 (fr)
ZA (1)	ZA953897B (fr)

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US5866189A (en) *	1996-01-12	1999-02-02	Nestec S.A.	Process of modifying texture of food products
EP1091653A4 (fr) *	1998-06-16	2002-05-29	Victor R Davila	Procede permettant de fabriquer des compositions de chocolat et de type chocolat resistantes a la chaleur et a viscosite apparente reduite, et produits ainsi fabriques
CA2472465C (fr) *	2002-01-15	2011-01-04	Mars Incorporated	Methode permettant de reduire l'agglomeration des aliments granulaires
US20050118327A1 (en) *	2003-12-02	2005-06-02	Best Eric T.	Tropicalizing agent, and methods for making and using the same
ATE401006T1 (de) *	2004-12-22	2008-08-15	Kraft Foods R & D Inc	Schneller wärmewiderstandsaufbau in schokoladen oder schokoladenähnlichen süsswaren
EP1894474A1 (fr) *	2006-08-30	2008-03-05	NV. Nutrilab SA	Composition de beurre de cacao, réduite en calories, procédé de préparation et utilisation de cette composition
WO2008025803A1 (fr) *	2006-08-30	2008-03-06	Nv. Nutrilab Sa	Composition de beurre de cacao à calorie réduite, sa préparation et son utilisation
US20100173042A1 (en) *	2008-12-12	2010-07-08	Andrew McShea	Chocolate extract, process of making, and uses thereof
BRPI1009679B1 (pt) *	2009-06-12	2017-11-21	Mars Incorporated	Composition of chocolate containing etilcellulose
GB0912833D0 (en) *	2009-07-23	2009-08-26	Cadbury Uk Ltd	Method for producing temperature tolerant confectionary compositions and compositions produced using the method
US9259015B2 (en)	2010-05-07	2016-02-16	Loders Croklaan B.V.	Fat blend
GB2485421B (en)	2010-11-15	2016-05-25	Mars Inc	Dough products exhibiting reduced oil migration
EP2471376A1 (fr) *	2011-01-04	2012-07-04	ETH Zurich	Produit alimentaire
CN103945709A (zh)	2011-09-27	2014-07-23	雀巢产品技术援助有限公司	耐热化剂
JP5552512B2 (ja) *	2012-09-05	2014-07-16	日清オイリオグループ株式会社	焼成耐性を有するチョコレート
AU2013323765B2 (en) *	2012-09-28	2016-03-17	Mars, Incorporated	Heat resistant chocolate
JP2016047009A (ja) *	2013-03-29	2016-04-07	不二製油グループ本社株式会社	耐熱性に優れたチョコレート類利用食品の製造方法
EP3069396A2 (fr)	2013-11-13	2016-09-21	R. R. Donnelley & Sons Company	Batterie
CN106068082B (zh)	2014-03-11	2020-12-08	Wm.雷格利Jr.公司	耐热糖食
MX2017003345A (es) *	2014-09-15	2017-06-21	Hershey Co	Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos.
JP6074729B1 (ja) *	2016-03-18	2017-02-08	長岡香料株式会社	チョコレート組成物
KR20190053003A (ko) *	2017-11-09	2019-05-17	롯데제과 주식회사	소성 초콜릿 및 그 제조 방법
WO2019149909A1 (fr)	2018-02-02	2019-08-08	Societe Des Produits Nestle S.A.	Produits chocolatés, ingrédients, procédés et utilisations
CN108467518A (zh) *	2018-04-17	2018-08-31	苏州莱士输血器材有限公司	一种植物纤维增强聚丙烯输液袋的制备方法
EP3826471A4 (fr) *	2018-07-26	2022-05-04	Wm. Wrigley Jr. Company	Procédé pour réduire le temps de trempe de produits de confiserie déposés
BR112022020097A2 (pt)	2020-04-09	2022-11-29	Nestle Sa	Método para tropicalizar chocolate

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US2760867A (en) *	1951-08-01	1956-08-28	Gen Foods Corp	Finished chocolated product
GB1538750A (en) *	1975-12-13	1979-01-24	Cadbury Ltd	Chocolate material and method of manufacturing same
IT1058757B (it) *	1976-03-05	1982-05-10	Ferrero & C Spa P	Prodotto confettato e procedimento per la sua fabbricazione
US4134999A (en) *	1977-04-15	1979-01-16	Indiana University Foundation	Noncariogenic comestible
JPS5915611B2 (ja) *	1979-12-11	1984-04-10	森永製菓株式会社	果実チヨコレ−トの製造法
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
IT1209255B (it) *	1980-08-13	1989-07-16	Montedison Spa	Catalizzatori per la polimerizzazione di olefine.
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US5017400A (en) *	1988-06-10	1991-05-21	Suomen Xyrofin Oy	Non-cariogenic sweetener
AU642852B2 (en) *	1988-06-24	1993-11-04	Nutrasweet Company, The	Carbohydrate cream substitute
DE3939997A1 (de) *	1989-05-18	1990-11-22	Cultor Oy	Zuckerfreie krusten-praline
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DE4013846A1 (de) *	1990-04-30	1991-10-31	Vdo Schindling	Fluessigkristallanzeige
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1994
- 1994-06-23 US US08/264,780 patent/US5523110A/en not_active Expired - Fee Related
1995
- 1995-04-26 EP EP95201077A patent/EP0688506B1/fr not_active Expired - Lifetime
- 1995-04-26 DE DE69523821T patent/DE69523821T2/de not_active Expired - Fee Related
- 1995-04-26 DK DK95201077T patent/DK0688506T3/da active
- 1995-04-26 PT PT95201077T patent/PT688506E/pt unknown
- 1995-04-26 AT AT95201077T patent/ATE208566T1/de not_active IP Right Cessation
- 1995-04-26 ES ES95201077T patent/ES2165889T3/es not_active Expired - Lifetime
- 1995-04-28 HU HU9501243A patent/HU219186B/hu not_active IP Right Cessation
- 1995-05-03 CA CA002148507A patent/CA2148507A1/fr not_active Abandoned
- 1995-05-03 CZ CZ951138A patent/CZ113895A3/cs unknown
- 1995-05-05 AU AU17916/95A patent/AU706277B2/en not_active Ceased
- 1995-05-05 NZ NZ272074A patent/NZ272074A/en unknown
- 1995-05-12 ZA ZA953897A patent/ZA953897B/xx unknown
- 1995-05-18 NO NO19951955A patent/NO313652B1/no not_active IP Right Cessation
- 1995-06-16 MY MYPI95001631A patent/MY113752A/en unknown
- 1995-06-19 PL PL95309169A patent/PL178140B1/pl not_active IP Right Cessation
- 1995-06-21 RU RU95109948/13A patent/RU2145171C1/ru not_active IP Right Cessation
- 1995-06-22 BR BR9502906A patent/BR9502906A/pt not_active Application Discontinuation
- 1995-06-22 CO CO95027564A patent/CO4480004A1/es unknown
- 1995-06-22 JP JP7156039A patent/JPH0851931A/ja active Pending
- 1995-06-22 CN CN95107072A patent/CN1056267C/zh not_active Expired - Fee Related

Also Published As

Publication number	Publication date
JPH0851931A (ja)	1996-02-27
HU9501243D0 (en)	1995-06-28
MY113752A (en)	2002-05-31
PL309169A1 (en)	1995-12-27
ES2165889T3 (es)	2002-04-01
DK0688506T3 (da)	2002-02-11
EP0688506B1 (fr)	2001-11-14
NO951955L (no)	1995-12-27
CZ113895A3 (en)	1996-01-17
CO4480004A1 (es)	1997-07-09
RU95109948A (ru)	1997-06-10
AU706277B2 (en)	1999-06-10
ATE208566T1 (de)	2001-11-15
PT688506E (pt)	2002-04-29
NZ272074A (en)	1998-06-26
NO951955D0 (no)	1995-05-18
BR9502906A (pt)	1996-03-05
CN1056267C (zh)	2000-09-13
RU2145171C1 (ru)	2000-02-10
EP0688506A1 (fr)	1995-12-27
CA2148507A1 (fr)	1995-12-24
HUT73616A (en)	1996-08-28
PL178140B1 (pl)	2000-03-31
CN1124096A (zh)	1996-06-12
HU219186B (hu)	2001-02-28
ZA953897B (en)	1996-11-12
DE69523821T2 (de)	2002-06-06
DE69523821D1 (de)	2001-12-20
AU1791695A (en)	1996-01-11
US5523110A (en)	1996-06-04

Legal Events

Date	Code	Title	Description
2005-01-03	MM1K	Lapsed by not paying the annual fees

Publication	Publication Date	Title
NO313652B1 (no)	2002-11-11	Produkter av sjokolade eller sjokoladetypen, samt fremgagsmåte for forbedring av varmemotstanden av sjokolade ogprodukter av sjokoladetypen
KR860000888B1 (ko)	1986-07-16	내열성 쵸코렛제품을 제조하기 위한 쵸코렛조성물의 제조 방법
EP0873055B1 (fr)	2001-11-21	Procede de modification de la texture de produits alimentaires a l'aide d'un plastifiant immobilise
US3218174A (en)	1965-11-16	Process for preparing a heat resistant chocolate product
DE60117518T2 (de)	2006-08-10	Eiskonfekt auf wasserbasis
CN108185103B (zh)	2020-11-13	一种巧克力涂层及其制备方法
JPS6357018B2 (fr)	1988-11-10
US5445843A (en)	1995-08-29	Chocolate shape retention
US4364967A (en)	1982-12-21	Neutral flavored high stability peanut paste chocolate mix
CA2042474A1 (fr)	1991-12-01	Emulsion de gras structuree et couverture vegecao
US4504513A (en)	1985-03-12	Neutral flavored high stability peanut paste
CN110150432B (zh)	2022-04-26	一种巧克力糖及其制备方法
CA2350503A1 (fr)	2000-06-08	Perfectionnements dans la fabrication de confiserie
JP3420865B2 (ja)	2003-06-30	起泡性クリーム
JP7426809B2 (ja)	2024-02-02	キャンデーコート焙煎アーモンドとその製造方法、並びにチョコレート被覆アーモンド
KR20070117538A (ko)	2007-12-12	내열성 필링류 및 그 제조법
JPH08182468A (ja)	1996-07-16	アイスクリーム及びその製造法
JPH07123951A (ja)	1995-05-16	サンドイッチの具
JPS6215181B2 (fr)	1987-04-06
JPH06296458A (ja)	1994-10-25	ゲル状油性菓子及びその製法
MXPA00012564A (es)	2002-05-09	Metodo para elaborar chocolate resistente al calor y composiciones similares a chocolate con viscosidad aparente reducida y productos hechos por este