AU2002327081A1 - Shelf-stable confectionery - Google Patents
Shelf-stable confectionery Download PDFInfo
- Publication number
- AU2002327081A1 AU2002327081A1 AU2002327081A AU2002327081A AU2002327081A1 AU 2002327081 A1 AU2002327081 A1 AU 2002327081A1 AU 2002327081 A AU2002327081 A AU 2002327081A AU 2002327081 A AU2002327081 A AU 2002327081A AU 2002327081 A1 AU2002327081 A1 AU 2002327081A1
- Authority
- AU
- Australia
- Prior art keywords
- chocolate
- confectionery product
- sugar
- mix
- shelf
- Prior art date
- 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.)
- Abandoned
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 70
- 244000299461 Theobroma cacao Species 0.000 claims description 198
- 235000019219 chocolate Nutrition 0.000 claims description 192
- 239000000203 mixture Substances 0.000 claims description 77
- 238000002156 mixing Methods 0.000 claims description 47
- 235000000346 sugar Nutrition 0.000 claims description 46
- 239000011248 coating agent Substances 0.000 claims description 36
- 238000000576 coating method Methods 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000000465 moulding Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims 1
- 235000009685 Crataegus X maligna Nutrition 0.000 claims 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims 1
- 235000009486 Crataegus bullatus Nutrition 0.000 claims 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims 1
- 235000009682 Crataegus limnophila Nutrition 0.000 claims 1
- 235000004423 Crataegus monogyna Nutrition 0.000 claims 1
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 235000002313 Crataegus paludosa Nutrition 0.000 claims 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 62
- 239000003925 fat Substances 0.000 description 19
- 235000019197 fats Nutrition 0.000 description 19
- 238000005273 aeration Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000003086 colorant Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 239000007762 w/o emulsion Substances 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 1
- 206010061619 Deformity Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920005439 Perspex® Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000002960 lipid emulsion Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000014366 other mixer Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000004926 polymethyl methacrylate Substances 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009496 sugar coating process Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
- A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
- A23G1/0056—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with associated cutting
-
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
-
- 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
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2002327081A AU2002327081A1 (en) | 2002-12-23 | 2002-12-23 | Shelf-stable confectionery |
| JP2004560919A JP2006511215A (ja) | 2002-12-23 | 2003-12-23 | 安定性を改善するために超微粒気泡を有する気泡入りチョコレート |
| EP03782000A EP1575372A4 (en) | 2002-12-23 | 2003-12-23 | MICROBULBLE AIR CHOCOLATE FOR ENHANCED CONSERVATION |
| AU2003289753A AU2003289753A1 (en) | 2002-12-23 | 2003-12-23 | Aerated chocolate with microbubbles for improved stability |
| US10/540,260 US20060147584A1 (en) | 2002-12-23 | 2003-12-23 | Aerated chocolate with microbubbles for improved stability |
| PCT/AU2003/001709 WO2004056191A1 (en) | 2002-12-23 | 2003-12-23 | Aerated chocolate with microbubbles for improved stability |
| CNB2003801099423A CN100397997C (zh) | 2002-12-23 | 2003-12-23 | 用微气泡改进稳定性的充气巧克力的生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2002327081A AU2002327081A1 (en) | 2002-12-23 | 2002-12-23 | Shelf-stable confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2002327081A1 true AU2002327081A1 (en) | 2004-07-08 |
Family
ID=32660500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002327081A Abandoned AU2002327081A1 (en) | 2002-12-23 | 2002-12-23 | Shelf-stable confectionery |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20060147584A1 (https=) |
| EP (1) | EP1575372A4 (https=) |
| JP (1) | JP2006511215A (https=) |
| CN (1) | CN100397997C (https=) |
| AU (1) | AU2002327081A1 (https=) |
| WO (1) | WO2004056191A1 (https=) |
Families Citing this family (40)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7621734B2 (en) * | 2004-07-28 | 2009-11-24 | Mars, Incorporated | Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin |
| EP1673978A1 (en) | 2004-12-22 | 2006-06-28 | Kraft Foods R & D, Inc. Zweigniederlassung München | Apparatus and method for producing aerated confectionery masses |
| GB0703719D0 (en) | 2007-02-27 | 2007-04-04 | Callebaut Barry | Composition |
| EP2008528A1 (fr) * | 2007-06-20 | 2008-12-31 | Eddy Merckx | Composition alimentaire |
| EP2016837B1 (en) * | 2007-07-20 | 2012-02-22 | Kraft Foods R & D, Inc. | Method of producing a confectionary product |
| PL2016836T3 (pl) * | 2007-07-20 | 2017-01-31 | Kraft Foods R & D, Inc. | Metoda produkcji wyrobu cukierniczego |
| GB0714389D0 (en) * | 2007-07-21 | 2007-09-05 | Barry Callebaut Ag | Process and product |
| GB0714390D0 (en) * | 2007-07-21 | 2007-09-05 | Barry Callebaut Ag | Process |
| WO2009027039A1 (en) * | 2007-08-24 | 2009-03-05 | Barry Callebaut Ag | Process and confectionery product produced thereby |
| GB2463658A (en) * | 2008-09-19 | 2010-03-24 | Nestec Sa | Fat-based confectionery material containing liquid filled bubbles |
| ES2473490T3 (es) * | 2009-08-28 | 2014-07-07 | Kraft Foods R & D, Inc. | Método y aparato para preparar productos alimenticios aireados |
| EP2351490B1 (en) * | 2010-01-27 | 2018-10-17 | Kraft Foods R & D, Inc. | A device and a process for continuously feeding chocolate ingredients as well as a system and a process for producing a chocolate mass |
| BR112013000777A2 (pt) * | 2010-07-13 | 2016-05-24 | Perfetti Van Melle Spa | pirulito formado em cossinete enchido com chocolate e processo de fabricação do mesmo |
| SG189422A1 (en) * | 2010-09-17 | 2013-05-31 | Meiji Co Ltd | Aerated fat-based confectionery |
| JP5995413B2 (ja) * | 2011-06-07 | 2016-09-21 | 日清オイリオグループ株式会社 | 油脂組成物及び該油脂組成物を用いた含気泡チョコレート |
| GB2492138B (en) | 2011-06-23 | 2016-07-06 | Cosmetic Warriors Ltd | Solid cosmetic composition with dispersed gas bubbles |
| JP5897294B2 (ja) * | 2011-09-29 | 2016-03-30 | 株式会社明治 | 含気チョコレート |
| EP2606740A1 (en) * | 2011-12-23 | 2013-06-26 | Nestec S.A. | Aerated chocolate |
| WO2013143938A1 (en) * | 2012-03-30 | 2013-10-03 | Unilever Plc | Aerated chocolate composition |
| FR2995182B1 (fr) * | 2012-09-07 | 2014-12-12 | Barry Callebaut France | Produit alimentaire, tel que le chocolat, comprenant de la matiere grasse et des microbulles de gaz pour limiter l'exsudation et le blanchiment gras. |
| GB2508825B (en) | 2012-12-11 | 2018-04-04 | Cosmetic Warriors Ltd | Composition |
| AU2014244530B2 (en) * | 2013-03-14 | 2017-06-08 | Wm. Wrigley Jr. Company | Dry foam confectionary product |
| JP5650346B1 (ja) * | 2014-06-04 | 2015-01-07 | 森永製菓株式会社 | 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 |
| CN106998731A (zh) * | 2014-12-19 | 2017-08-01 | 雀巢产品技术援助有限公司 | 充气的脂肪基产品及其制备 |
| CN104996689A (zh) * | 2015-08-08 | 2015-10-28 | 上海巧旗食品有限公司 | 一种代可可脂巧克力或巧克力的生产方法 |
| SG11201805133RA (en) * | 2015-12-21 | 2018-07-30 | Aak Ab Publ | Process for producing a seed suspension |
| CN106268500A (zh) * | 2016-08-17 | 2017-01-04 | 上海久宙化学品有限公司 | 颗粒物生产方法 |
| EP3451847A2 (en) * | 2016-08-30 | 2019-03-13 | Nestec SA | Micro-aerated choco-material |
| RU2734080C2 (ru) | 2016-08-30 | 2020-10-12 | Сосьете Де Продюи Нестле С.А. | Способ приготовления микропористого шоколадного материала |
| CA3023931A1 (en) | 2016-08-30 | 2018-03-08 | Nestec S.A. | Aerated choco-material |
| CN106615509B (zh) * | 2016-09-23 | 2020-12-04 | 阿胡斯卡尔斯油脂（张家港）有限公司 | 一种提高充气巧克力耐热性的方法 |
| BE1024568B1 (nl) * | 2016-12-08 | 2018-04-11 | The Belgian Chocolate Group Nv | Werkwijze voor het toevoegen van inert gas in een vulling van een chocoladeproduct |
| EP3621448B1 (en) * | 2017-05-08 | 2026-01-07 | Société des Produits Nestlé S.A. | Method and apparatus for preparing an edible food composition |
| CN107927314A (zh) * | 2017-12-05 | 2018-04-20 | 南京喜之郎食品有限公司 | 耐温巧克力冰淇淋及其制备工艺 |
| CN109938139B (zh) * | 2017-12-20 | 2023-04-07 | 内蒙古伊利实业集团股份有限公司 | 一种膨化巧克力及其制备方法与应用 |
| CN109123028A (zh) * | 2018-09-07 | 2019-01-04 | 焦作荣利达食品有限公司 | 一种抛光脆皮巧克力糖果及其制作方法 |
| AU2021303529A1 (en) * | 2020-07-10 | 2023-02-02 | Societe Des Produits Nestle S.A. | Composition, process and use |
| CN115486490A (zh) * | 2021-06-18 | 2022-12-20 | 布勒（无锡）商业有限公司 | 制备充气巧克力的方法及由其获得产品 |
| CN113598343B (zh) * | 2021-07-29 | 2023-12-15 | 洽洽食品股份有限公司 | 一种气巧性玻尿酸玫瑰坚果及其加工方法 |
| CN113768020A (zh) * | 2021-08-26 | 2021-12-10 | 杭州酷帕滋食品股份有限公司 | 一种空气巧克力制成工艺及其配方 |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB459583A (en) * | 1935-07-11 | 1937-01-11 | John William Todd | Improved process for manufacturing articles of food or confectionery |
| GB1325858A (en) * | 1971-07-22 | 1973-08-08 | Noel Y Co Ltd Sa Argentina De | Mould structures for producing sweets |
| CH632420A5 (de) * | 1977-07-27 | 1982-10-15 | Oakes E T Ltd | Verfahren zur herstellung eines zellfoermigen erzeugnisses, und anwendung desselben zur herstellung eines erzeugnisses aus schokolade. |
| DE2936040C2 (de) * | 1979-09-06 | 1982-05-19 | Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring | Dragierverfahren und Mittel zur Durchführung des Verfahrens, bestehend im wesentlichen aus Saccharose, wenigstens einem weiteren Zucker und Wasser |
| JP2749211B2 (ja) * | 1990-12-10 | 1998-05-13 | 明治製菓株式会社 | 気泡含有油脂性クリーム入りチョコレートの製法 |
| US5238698A (en) * | 1992-06-17 | 1993-08-24 | Jacobs Suchard Ag | Product and process for producing milk chocolate |
| EP0730826A1 (en) * | 1995-03-09 | 1996-09-11 | MAZZONI LB FOOD S.r.l. | A method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives, using incorporation of micronized gas bubbles |
| FI970472A7 (fi) * | 1995-06-05 | 1997-04-04 | Kraft Foods Inc | Menetelmä suklaan viskositeetin vähentämiseksi |
| JP2002541871A (ja) * | 1999-04-22 | 2002-12-10 | エーピーヴイ・システムズ・リミテッド | 菓子コーティング |
| GB9920300D0 (en) * | 1999-08-27 | 1999-11-03 | Apv Ltd | Confectionery coatings |
| WO2001030174A1 (en) * | 1999-10-22 | 2001-05-03 | Apv Systems Limited | Confectionery aeration system |
| AU3008800A (en) * | 2000-04-20 | 2001-10-25 | Mars, Incorporated | Heat stable confectionery |
| GB0014570D0 (en) * | 2000-06-14 | 2000-08-09 | Nestle Sa | Milk chocolate containing water |
-
2002
- 2002-12-23 AU AU2002327081A patent/AU2002327081A1/en not_active Abandoned
-
2003
- 2003-12-23 US US10/540,260 patent/US20060147584A1/en not_active Abandoned
- 2003-12-23 WO PCT/AU2003/001709 patent/WO2004056191A1/en not_active Ceased
- 2003-12-23 EP EP03782000A patent/EP1575372A4/en not_active Withdrawn
- 2003-12-23 CN CNB2003801099423A patent/CN100397997C/zh not_active Expired - Lifetime
- 2003-12-23 JP JP2004560919A patent/JP2006511215A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP1575372A4 (en) | 2006-01-04 |
| US20060147584A1 (en) | 2006-07-06 |
| CN1753620A (zh) | 2006-03-29 |
| EP1575372A1 (en) | 2005-09-21 |
| JP2006511215A (ja) | 2006-04-06 |
| WO2004056191A1 (en) | 2004-07-08 |
| CN100397997C (zh) | 2008-07-02 |
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