PT688506E - Produtos para confeitaria a base de chocolate resistentes ao calor - Google Patents

Produtos para confeitaria a base de chocolate resistentes ao calor

Info

Publication number: PT688506E
Authority: PT; Portugal
Prior art keywords: chocolate; heat; polyol; confectionery products; based confectionery
Prior art date: 1994-06-23

Application number

PT95201077T

Other languages

English (en)

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

1995-04-26

Publication date

2002-04-29

1995-04-26 Application filed by Nestle Sa filed Critical Nestle Sa

2002-04-29 Publication of PT688506E publication Critical patent/PT688506E/pt

Links

235000009508 confectionery Nutrition 0.000 title 1
235000019219 chocolate Nutrition 0.000 abstract 4
229920005862 polyol Polymers 0.000 abstract 3
150000003077 polyols Chemical class 0.000 abstract 3
230000009969 flowable effect Effects 0.000 abstract 1
239000004615 ingredient Substances 0.000 abstract 1
239000000203 mixture Substances 0.000 abstract 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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)

PT95201077T 1994-06-23 1995-04-26 Produtos para confeitaria a base de chocolate resistentes ao calor PT688506E (pt)

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 (1)

Publication Number	Publication Date
PT688506E true PT688506E (pt)	2002-04-29

Family

ID=23007580

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
PT95201077T PT688506E (pt)	1994-06-23	1995-04-26	Produtos para confeitaria a base de chocolate resistentes ao calor

Country Status (21)

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

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US5866189A (en) *	1996-01-12	1999-02-02	Nestec S.A.	Process of modifying texture of food products
US6488979B1 (en)	1998-06-16	2002-12-03	Victor R. Davila	Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity
DE10392269T5 (de) *	2002-01-15	2005-04-07	Mars Inc.	Verfahren und mit diesem Verfahren herstellte Produkte zur Reduzierung der Agglomeration granulärer Nahrungsmittel
US20050118327A1 (en) *	2003-12-02	2005-06-02	Best Eric T.	Tropicalizing agent, and methods for making and using the same
ES2308096T3 (es) *	2004-12-22	2008-12-01	KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN	Desarrollo rapido de resistencia termica en chocolate y productos dulces de tipo chocolate.
WO2008025803A1 (en) *	2006-08-30	2008-03-06	Nv. Nutrilab Sa	Reduced calorie cocoa butter composition and preparation and use thereof
EP1894474A1 (en) *	2006-08-30	2008-03-05	NV. Nutrilab SA	Reduced calorie cocoa butter composition and preparation and use thereof
US20100173042A1 (en) *	2008-12-12	2010-07-08	Andrew McShea	Chocolate extract, process of making, and uses thereof
CN107594047B (zh) *	2009-06-12	2025-09-23	Wm.雷格利Jr.公司	耐热巧克力组合物
GB0912833D0 (en) *	2009-07-23	2009-08-26	Cadbury Uk Ltd	Method for producing temperature tolerant confectionary compositions and compositions produced using the method
DK2566341T3 (en)	2010-05-07	2017-05-08	Loders Croklaan Bv	fat Blend
GB2485421B (en)	2010-11-15	2016-05-25	Mars Inc	Dough products exhibiting reduced oil migration
EP2471376A1 (en) *	2011-01-04	2012-07-04	ETH Zurich	Food product
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
EP2900074B1 (en) *	2012-09-28	2019-01-02	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
CN105765008A (zh)	2013-11-13	2016-07-13	R.R.当纳利父子公司	电池
EP3116325B1 (en)	2014-03-11	2020-12-16	Mars, Incorporated	Heat resistant chocolate composition and method of making it
BR112017005148B1 (pt) *	2014-09-15	2022-04-12	The Hershey Company	Método para a criação de um produto de confeitaria estável ao calor
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
JP7716840B2 (ja)	2018-02-02	2025-08-01	ソシエテ・デ・プロデュイ・ネスレ・エス・アー	チョコレート製品、成分、プロセス、及び使用
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
US20210307353A1 (en) *	2018-07-26	2021-10-07	Wm. Wrigley Jr. Company	Process for reducing tempering time for deposited confectionery products
AU2021253630A1 (en)	2020-04-09	2022-10-06	Societe Des Produits Nestle S.A.	Method of tropicalizing chocolate

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GB1538750A (en) *	1975-12-13	1979-01-24	Cadbury Ltd	Chocolate material and method of manufacturing same
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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
EP0033718B1 (en) *	1980-01-30	1983-11-09	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
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US4466983A (en) *	1983-02-04	1984-08-21	Warner-Lambert Company	Substantially non-aqueous semi-liquid center-fill
US4664927A (en) *	1984-07-23	1987-05-12	Gilbert Finkel	Chocolate compositions of increased viscosity and method for preparing such compositions
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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
ATE112663T1 (de) *	1988-06-24	1994-10-15	Nutrasweet Co	Karbohydrat-sahneersatz.
DE3939997A1 (de) *	1989-05-18	1990-11-22	Cultor Oy	Zuckerfreie krusten-praline
CH679001A5 (pt) *	1989-07-03	1991-12-13	Battelle Memorial Institute
JP2824286B2 (ja) *	1989-08-11	1998-11-11	協和醗酵工業株式会社	チョコレート菓子の製造法
FI910121L (fi) *	1990-01-11	1991-07-12	Warner Lambert Co	Hydrokolloidiskt fyllnadsmedel och detta innehaollande kompositioner.
DE4013846A1 (de) *	1990-04-30	1991-10-31	Vdo Schindling	Fluessigkristallanzeige
US5108769A (en) *	1990-05-30	1992-04-28	Kincs Frank R	Structured fat emulsion in confectionery coating
AU8001191A (en) *	1990-06-19	1992-01-07	G.B. Mars Limited	Fat substitutes and method of preparing organic microbeads
FI85795C (fi) *	1990-10-18	1992-06-10	Huhtamaeki Oy	Foerfarande foer framstaellning av en haord i huvudsak sockeralkohol och riktigt xylitol innehaollande soetsaksprodukt.
US5244690A (en) *	1990-11-22	1993-09-14	Cerestar Holding B.V.	Process for the production of chocolate
BE1005782A3 (fr) *	1991-10-04	1994-01-25	Raffinerie Tirlemontoise Sa	Composition lipophile hydratee et procede pour son obtention.
US5139795A (en) *	1991-08-09	1992-08-18	Ici Americas Inc.	Melt crystallized xylitol
WO1993019613A1 (en) *	1992-04-02	1993-10-14	Mars, Inc.	Gelling system as a fat substitute
GB2280588A (en) *	1993-08-04	1995-02-08	Nestle Sa	Chocolate shape retention

1994
- 1994-06-23 US US08/264,780 patent/US5523110A/en not_active Expired - Fee Related
1995
- 1995-04-26 DK DK95201077T patent/DK0688506T3/da active
- 1995-04-26 PT PT95201077T patent/PT688506E/pt unknown
- 1995-04-26 EP EP95201077A patent/EP0688506B1/en not_active Expired - Lifetime
- 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
- 1995-04-26 DE DE69523821T patent/DE69523821T2/de not_active Expired - Fee Related
- 1995-04-28 HU HU9501243A patent/HU219186B/hu not_active IP Right Cessation
- 1995-05-03 CA CA002148507A patent/CA2148507A1/en 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 CO CO95027564A patent/CO4480004A1/es unknown
- 1995-06-22 BR BR9502906A patent/BR9502906A/pt not_active Application Discontinuation
- 1995-06-22 CN CN95107072A patent/CN1056267C/zh not_active Expired - Fee Related
- 1995-06-22 JP JP7156039A patent/JPH0851931A/ja active Pending

Also Published As

Publication number	Publication date
NO951955D0 (no)	1995-05-18
DE69523821D1 (de)	2001-12-20
AU1791695A (en)	1996-01-11
MY113752A (en)	2002-05-31
DE69523821T2 (de)	2002-06-06
HU9501243D0 (en)	1995-06-28
EP0688506B1 (en)	2001-11-14
PL309169A1 (en)	1995-12-27
PL178140B1 (pl)	2000-03-31
HU219186B (hu)	2001-02-28
NO313652B1 (no)	2002-11-11
CN1056267C (zh)	2000-09-13
CZ113895A3 (en)	1996-01-17
DK0688506T3 (da)	2002-02-11
NO951955L (no)	1995-12-27
BR9502906A (pt)	1996-03-05
ZA953897B (en)	1996-11-12
CA2148507A1 (en)	1995-12-24
CO4480004A1 (es)	1997-07-09
EP0688506A1 (en)	1995-12-27
JPH0851931A (ja)	1996-02-27
CN1124096A (zh)	1996-06-12
US5523110A (en)	1996-06-04
NZ272074A (en)	1998-06-26
HUT73616A (en)	1996-08-28
RU2145171C1 (ru)	2000-02-10
ATE208566T1 (de)	2001-11-15
RU95109948A (ru)	1997-06-10
ES2165889T3 (es)	2002-04-01
AU706277B2 (en)	1999-06-10

Publication	Publication Date	Title
PT688506E (pt)	2002-04-29	Produtos para confeitaria a base de chocolate resistentes ao calor
BR9403148A (pt)	1995-04-11	Processo para aperfeiçoar a retenção de formato de chocolate e composição de chocolate
ES8204284A1 (es)	1982-05-01	Procedimiento de obtencion de una composicion de chocolate
SK65895A3 (en)	1995-09-13	Method of preparing of products containing the grease
EP0571218A3 (pt)	1994-04-06
EP0169563A3 (en)	1987-12-02	Easy-to-open carton for confectionery or other food products
IT8967394A0 (it)	1989-05-24	Macchina incartatrice particolarmente per caramelle e simili prodotti alimentari
EP0284747A3 (en)	1990-07-11	Formulation of lactitol-containing food
KR970705931A (ko)	1997-11-03	저열량 부피 조정제를 갖는 식료품(food products with low calorie bulking agent)
GB2324951B (en)	2001-04-11	Apparatus for coating goods,such as sweets,baked products and the like foods,with flowable coating substances,such as chocolate and other icings
ECSP951467A (es)	1996-11-04	Productos de dulce a base de chocolate resistentes al calor
GB2280351A (en)	1995-02-01	A spice/sweetener composition and a process for manufacturing it
Edwards	1997	Not naughty, but nice
TH22170A (th)	1996-12-11	Heat'resistant chocolate based confectionery products
DE69124156D1 (de)	1997-02-27	Essbare, Fett enthaltende Zusammensetzung
ES2069505A1 (es)	1995-05-01	Procedimiento de preparacion de una composicion para chocolate fundido.
JPS56109567A (en)	1981-08-31	Preparation of aromatic granular food
BG98710U (en)	1994-09-30	Composition of pastry semi-finished product for confectionery products