PL3250042T3 - Kompozycja, sposób, zastosowanie i wyrób - Google Patents

Kompozycja, sposób, zastosowanie i wyrób

Info

Publication number
PL3250042T3
PL3250042T3 PL15813270.4T PL15813270T PL3250042T3 PL 3250042 T3 PL3250042 T3 PL 3250042T3 PL 15813270 T PL15813270 T PL 15813270T PL 3250042 T3 PL3250042 T3 PL 3250042T3
Authority
PL
Poland
Prior art keywords
composition
production
Prior art date
Application number
PL15813270.4T
Other languages
English (en)
Inventor
Alex Landuyt
Frédéric DEPYPERE
Original Assignee
Barry Callebaut 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
Application filed by Barry Callebaut Ag filed Critical Barry Callebaut Ag
Publication of PL3250042T3 publication Critical patent/PL3250042T3/pl

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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
PL15813270.4T 2014-12-12 2015-12-08 Kompozycja, sposób, zastosowanie i wyrób PL3250042T3 (pl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB201422201 2014-12-12
PCT/EP2015/025100 WO2016091396A1 (en) 2014-12-12 2015-12-08 Composition, method, use and product

Publications (1)

Publication Number Publication Date
PL3250042T3 true PL3250042T3 (pl) 2025-02-24

Family

ID=54936996

Family Applications (1)

Application Number Title Priority Date Filing Date
PL15813270.4T PL3250042T3 (pl) 2014-12-12 2015-12-08 Kompozycja, sposób, zastosowanie i wyrób

Country Status (6)

Country Link
US (1) US20170318831A1 (pl)
EP (1) EP3250042B1 (pl)
CA (1) CA2970172C (pl)
ES (1) ES3007625T3 (pl)
PL (1) PL3250042T3 (pl)
WO (1) WO2016091396A1 (pl)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190335781A1 (en) * 2018-05-03 2019-11-07 Utah State University Methods for reduced oil migration
CN113873890B (zh) * 2019-05-31 2025-03-18 株式会社明治 油性点心及其制造方法
JP7558619B2 (ja) * 2020-03-27 2024-10-01 日清オイリオグループ株式会社 油性食品の製造方法
WO2023186642A1 (en) 2022-03-31 2023-10-05 Unilever Ip Holdings B.V. Fat-based confection compositions comprising calcium carbonate
EP4498822A1 (en) 2022-03-31 2025-02-05 Unilever IP Holdings B.V. Fat-based confection compositions comprising calcium carbonate
EP4498821A1 (en) 2022-03-31 2025-02-05 Unilever IP Holdings B.V. A process for the preparation of fat-based confection compositions

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1981000191A1 (en) * 1979-07-20 1981-02-05 Unilever Nv Composite ice confections and processes for preparing them
ATE9430T1 (de) * 1980-11-27 1984-10-15 Unilever Nv Verfahren zur herstellung einer kontinuierlichen fettemulsion, bestehend aus einer fettmischung mit hohem gehalt an festem fett bei verhaeltnismaessig hohen umgebungstemperaturen.
US4925695A (en) * 1988-08-04 1990-05-15 Hershey Foods Corporation Process of refining saccharide crystals during food processing
JP2881365B2 (ja) * 1993-06-03 1999-04-12 江崎グリコ株式会社 チョコレート製造の方法
US5667838A (en) * 1996-09-05 1997-09-16 The Procter & Gamble Company Separately milling nut solids and particulate water soluble solids to reduce stickiness and improve flavor intensity of nut spreads
JP4769357B2 (ja) * 1998-01-30 2011-09-07 ザ フォルジャーズ コーヒー カンパニー 低用量の固形物で食感およびフレーバ感の改良された飲料
CA2323788A1 (en) * 1998-03-12 1999-09-16 John Mark Kaiser Rheologically modified confectioneries produced by employing particular particle size distributions
US20020136818A1 (en) * 2000-07-27 2002-09-26 Nalur Shantha C. Food products containing high melting emulsifiers
KR100527429B1 (ko) * 2003-05-19 2005-11-09 한국전력공사 열전도도가 높은 변압기 절연유
JP4877775B2 (ja) * 2006-10-19 2012-02-15 株式会社Ａｄｅｋａ 可塑性油脂組成物の製造方法
US20100323067A1 (en) * 2009-06-19 2010-12-23 Hershey Foods Corporation Temperature resistant chocolate composition and method
EP2651231B1 (en) * 2010-12-15 2019-08-07 Intercontinental Great Brands LLC Heat tolerant lipid-based filling
US20140322428A1 (en) * 2013-03-15 2014-10-30 Leading Edge Innovations, LLC Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
GB201307951D0 (en) * 2013-05-02 2013-06-12 Dupont Nutrition Biosci Aps Process

Also Published As

Publication number Publication date
CA2970172C (en) 2023-10-10
EP3250042B1 (en) 2024-10-16
US20170318831A1 (en) 2017-11-09
EP3250042A1 (en) 2017-12-06
EP3250042C0 (en) 2024-10-16
CA2970172A1 (en) 2016-06-16
ES3007625T3 (en) 2025-03-20
WO2016091396A1 (en) 2016-06-16

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