AT262036B - Verfahren zur Herstellung eines viskositätsverringernden und emulgierenden bzw. geschmacksverbessernden, für die Schokoladeindustrie bestimmten Mittels - Google Patents

Verfahren zur Herstellung eines viskositätsverringernden und emulgierenden bzw. geschmacksverbessernden, für die Schokoladeindustrie bestimmten Mittels

Info

Publication number
AT262036B
AT262036B AT763063A AT763063A AT262036B AT 262036 B AT262036 B AT 262036B AT 763063 A AT763063 A AT 763063A AT 763063 A AT763063 A AT 763063A AT 262036 B AT262036 B AT 262036B
Authority
AT
Austria
Prior art keywords
emulsifying
taste
viscosity
reducing
production
Prior art date
Application number
AT763063A
Other languages
English (en)
Original Assignee
Cadbury Bros Ltd
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 Cadbury Bros Ltd filed Critical Cadbury Bros Ltd
Application granted granted Critical
Publication of AT262036B publication Critical patent/AT262036B/de

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
    • A23G1/36—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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07F—ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAINING ELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN, SULFUR, SELENIUM OR TELLURIUM
    • C07F9/00—Compounds containing elements of Groups 5 or 15 of the Periodic Table
    • C07F9/02—Phosphorus compounds
    • C07F9/06—Phosphorus compounds without P—C bonds
    • C07F9/08—Esters of oxyacids of phosphorus
    • C07F9/09—Esters of phosphoric acids
    • C07F9/10—Phosphatides, e.g. lecithin
    • C07F9/103—Extraction or purification by physical or chemical treatment of natural phosphatides; Preparation of compositions containing phosphatides of unknown structure
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
AT763063A 1962-10-18 1963-09-23 Verfahren zur Herstellung eines viskositätsverringernden und emulgierenden bzw. geschmacksverbessernden, für die Schokoladeindustrie bestimmten Mittels AT262036B (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3941562A GB1032465A (en) 1962-10-18 1962-10-18 Phosphorylated glyceride derivatives for use as emulsifying agents

Publications (1)

Publication Number Publication Date
AT262036B true AT262036B (de) 1968-05-27

Family

ID=10409429

Family Applications (1)

Application Number Title Priority Date Filing Date
AT763063A AT262036B (de) 1962-10-18 1963-09-23 Verfahren zur Herstellung eines viskositätsverringernden und emulgierenden bzw. geschmacksverbessernden, für die Schokoladeindustrie bestimmten Mittels

Country Status (5)

Country Link
AT (1) AT262036B (de)
CH (1) CH417299A (de)
DK (1) DK114110B (de)
GB (1) GB1032465A (de)
LU (1) LU44389A1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH526927A (fr) * 1971-01-14 1972-08-31 Nestle Sa Procédé de fabrication d'une capsule de matière comestible
GB2123024B (en) * 1982-06-23 1986-09-10 Cadbury Schweppes Plc Antioxidant synergists
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
CA2889116C (en) 2012-10-31 2020-09-01 Akzo Nobel Chemicals International B.V. Phosphated compositions as adhesion promoters
WO2016025730A1 (en) * 2014-08-13 2016-02-18 Vantage Specialties, Inc. Chocolate compositions with controlled viscosity

Also Published As

Publication number Publication date
DK114110B (da) 1969-05-27
LU44389A1 (de) 1963-12-12
GB1032465A (en) 1966-06-08
CH417299A (fr) 1966-07-15

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