BR0010830A - Produto alimentìcio compreendendo uma massa substancialmente sólida á base de chocolate ou análogo de chocolate - Google Patents

Produto alimentìcio compreendendo uma massa substancialmente sólida á base de chocolate ou análogo de chocolate

Info

Publication number
BR0010830A
BR0010830A BR0010830-8A BR0010830A BR0010830A BR 0010830 A BR0010830 A BR 0010830A BR 0010830 A BR0010830 A BR 0010830A BR 0010830 A BR0010830 A BR 0010830A
Authority
BR
Brazil
Prior art keywords
chocolate
substantially solid
solid mass
food product
water
Prior art date
Application number
BR0010830-8A
Other languages
English (en)
Inventor
Christophe Loisel
Jean-Luc Rabault
Francoise Warin
Original Assignee
Lu
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 Lu filed Critical Lu
Publication of BR0010830A publication Critical patent/BR0010830A/pt

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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • 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
    • 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
    • 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)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

"PRODUTO ALIMENTìCIO COMPREENDENDO UMA MASSA SUBSTANCIALMENTE SóLIDA à BASE DE CHOCOLATE OU ANáLOGO DE CHOCOLATE". A invenção refere-se a um produto alimentício compreendendo uma massa substancialmente sólida à base de chocolate ou análogo de chocolate em contato com uma fase aquosa em estado não gelado, de teor em água livre local compreendido entre 30 e 45%, de preferência 35 a 45%, a dita massa substancialmente sólida apresentando uma baixa reposição em água nas condições de conservação apropriada, <UM>caracterizado<MV> pelo fato de que a massa substancialmente sólida compreende em porcentagem em peso: matéria gordurosa 43 a 68%; cacau seco e desengordurado <25%; leite em pó desnatado < 17%; uma quantidade apropriada de açúcar > 13%, a massa sólida sendo tal que para uma fase aquosa apresentando um teor em água livre local compreendida entre 30% e 45%, de preferência 35-45%, a grandeza (<sym>) é inferior a 3, a grandeza <sym> sendo definida pela equação: <sym> = (- 16,6 x [água] + 2,9) x MG + (22,5 x [água] - 3,5) x (S + PLE) + (66,9 x [água] - 11,8) x C.
BR0010830-8A 1999-05-21 2000-05-19 Produto alimentìcio compreendendo uma massa substancialmente sólida á base de chocolate ou análogo de chocolate BR0010830A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9906480A FR2793653B1 (fr) 1999-05-21 1999-05-21 Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec une phase aqueuse
PCT/FR2000/001368 WO2000070959A1 (fr) 1999-05-21 2000-05-19 Produit alimentaire comprenant une masse solide a base de chocolat ou analogue en contact avec une phase aqueuse

Publications (1)

Publication Number Publication Date
BR0010830A true BR0010830A (pt) 2002-02-19

Family

ID=9545868

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0010830-8A BR0010830A (pt) 1999-05-21 2000-05-19 Produto alimentìcio compreendendo uma massa substancialmente sólida á base de chocolate ou análogo de chocolate

Country Status (9)

Country Link
US (1) US6733805B1 (pt)
EP (1) EP1178732B1 (pt)
AT (1) ATE291849T1 (pt)
AU (1) AU4765400A (pt)
BR (1) BR0010830A (pt)
DE (1) DE60019099D1 (pt)
ES (1) ES2238278T3 (pt)
FR (1) FR2793653B1 (pt)
WO (1) WO2000070959A1 (pt)

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US20050186311A1 (en) * 2004-02-23 2005-08-25 Loh Jimbay P. Method for acidifying and preserving food compositions using electrodialyzed compositions
US7887867B2 (en) 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US8110231B2 (en) 2006-04-10 2012-02-07 Kraft Foods Global Brands Llc Methods for making improved texture cereal bars
EP1891864A1 (en) * 2006-08-23 2008-02-27 Kraft Foods R & D, Inc. Filled confectionery products
US20080248176A1 (en) * 2007-04-05 2008-10-09 Robert Brown Sugar free and reduced sugar chocolate and methods of manufacture
US20080248183A1 (en) * 2007-04-05 2008-10-09 Robert Brown Sugar free and reduced sugar chocolate and methods of manufacture
AT505171A1 (de) * 2007-04-23 2008-11-15 Agrana Beteiligungs Ag Teilchenförmige lebensmittelkomponente
EP1992232B1 (en) * 2007-05-16 2017-02-15 Kraft Foods R & D, Inc. Edible composition as moisture barrier and moisture resistant structure
US20080317932A1 (en) * 2007-06-25 2008-12-25 The Quaker Oats Company Grain-based food product with temperature-sensitive inclusion
US20090285964A1 (en) * 2008-05-14 2009-11-19 Texas Peanut Butter Eggs, Inc. Fiber-fortified chocolate
CN102883618B (zh) * 2010-03-31 2017-11-14 株式会社明治 白巧克力浸渗食品及其制造方法

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CH532365A (de) * 1969-12-23 1973-01-15 Lindt & Spruengli Schokolade Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse
US3966997A (en) * 1973-12-10 1976-06-29 Shade Foods, Inc. Chocolate solid wafer and method of manufacture
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US4888187A (en) * 1988-07-06 1989-12-19 Nabisco Brands, Inc. Fruit-containing confectionery bar
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DK0615692T3 (pt) * 1993-03-18 1997-02-24 Nestle Sa
GB2282952A (en) * 1993-10-20 1995-04-26 Albert Zumbe Process for manufacture of reduced fat and reduced calorie chocolate
EP0664959B1 (en) * 1994-01-28 1999-03-03 Campina Melkunie B.V. Edible fat-containing composition in a substantially solid form for use in a non-frozen aqueous environment
FR2720902B1 (fr) * 1994-06-09 1996-08-23 Gervais Danone Sa Produit alimentaire multicouches présentant une couche barrière consommable.
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Also Published As

Publication number Publication date
ES2238278T3 (es) 2005-09-01
US6733805B1 (en) 2004-05-11
WO2000070959A1 (fr) 2000-11-30
AU4765400A (en) 2000-12-12
ATE291849T1 (de) 2005-04-15
DE60019099D1 (de) 2005-05-04
EP1178732B1 (fr) 2005-03-30
EP1178732A1 (fr) 2002-02-13
FR2793653A1 (fr) 2000-11-24
FR2793653B1 (fr) 2003-05-16

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Free format text: LU FRANCE EN ABREGE LF SA (FR)

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B15V Prolongation of time limit allowed

Free format text: RECONHECIDO O OBSTACULO ADMINISTRATIVO E DEVOLVIDO O PRAZO DE 21 (VINTE E UM) DIAS, NOS TERMOS DO ARTIGO 221 PARAGRAFO 2O DA LPI E DA RESOLUCAO 116/04.

B09A Decision: intention to grant [chapter 9.1 patent gazette]
B11D Dismissal acc. art. 38, par 2 of ipl - failure to pay fee after grant in time