BR112017019309A2 - Method for preparing confectionery fillings - Google Patents

Method for preparing confectionery fillings

Info

Publication number
BR112017019309A2
BR112017019309A2 BR112017019309-4A BR112017019309A BR112017019309A2 BR 112017019309 A2 BR112017019309 A2 BR 112017019309A2 BR 112017019309 A BR112017019309 A BR 112017019309A BR 112017019309 A2 BR112017019309 A2 BR 112017019309A2
Authority
BR
Brazil
Prior art keywords
fat
fillings
confectionery fillings
total
preparing confectionery
Prior art date
Application number
BR112017019309-4A
Other languages
Portuguese (pt)
Inventor
DE GODOY BATISTA Rodrigo
Valles-Pamies Baltasar
Muntz Vaz Sandra
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Publication of BR112017019309A2 publication Critical patent/BR112017019309A2/en

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • 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
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • 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
    • A23G1/50—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, 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G3/40—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
    • 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

Abstract

a presente invenção se refere a um método para reduzir a quantidade de gorduras totais e saturadas em recheios de confeitaria, em particular, recheios de confeitaria com base na dispersão contínua de gordura através da lubrificação de uma pré-mistura em pó seca com baixo teor de gordura, usando óleo para atingir a redução nos teores de gorduras totais e saturadas. os recheios podem ser usados para preparar wafers de múltiplas camadas e biscoitos tipo sanduíche.The present invention relates to a method for reducing the amount of total and saturated fat in confectionery fillings, in particular confectionery fillings based on continuous fat dispersion by lubricating a low-fat dry powder premix. fat, using oil to achieve reduction in total and saturated fat content. the fillings can be used to prepare multilayer wafers and sandwich cookies.

BR112017019309-4A 2015-04-02 2016-03-30 Method for preparing confectionery fillings BR112017019309A2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP15162436.8 2015-04-02
EP15162436 2015-04-02
PCT/EP2016/056953 WO2016156426A1 (en) 2015-04-02 2016-03-30 Method for preparing confectionery fillings

Publications (1)

Publication Number Publication Date
BR112017019309A2 true BR112017019309A2 (en) 2018-05-08

Family

ID=52814854

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017019309-4A BR112017019309A2 (en) 2015-04-02 2016-03-30 Method for preparing confectionery fillings

Country Status (6)

Country Link
BR (1) BR112017019309A2 (en)
CL (1) CL2017002322A1 (en)
CO (1) CO2017009867A2 (en)
IL (1) IL254079B (en)
MX (2) MX2017012371A (en)
WO (1) WO2016156426A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MA46207A (en) 2016-09-09 2019-07-17 Int Agriculture Group Llc ALTERNATIVE TO NATURAL COCOA AND ITS PRODUCTION PROCESSES
US11206841B2 (en) 2016-09-09 2021-12-28 International Agriculture Group, LLC Yogurt product from high starch fruits
WO2020025296A1 (en) * 2018-07-30 2020-02-06 Societe Des Produits Nestle S.A. Fat-based filling composition
CA3100568A1 (en) * 2018-07-30 2020-02-06 Societe Des Produits Nestle S.A. Fat-based filling composition
BR112022014639A2 (en) * 2020-01-29 2022-09-13 Nestle Sa FAT-BASED FILLING COMPOSITION

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020106426A1 (en) * 2000-10-23 2002-08-08 Trout James Earl Reduced saturated fat lipid-based fillings
US20020155197A1 (en) * 2001-04-18 2002-10-24 David Klug Sugar wafer with confectionery filling and method for making same
FR2889650B1 (en) * 2005-08-10 2009-02-06 Gervais Danone Sa FATTY FAT OR IMITATION OF CHOCOLATE FOR CEREAL COOKING PRODUCTS
EP1994833A1 (en) * 2007-05-22 2008-11-26 Nestec S.A. Confectionery product
KR20100039409A (en) * 2007-07-23 2010-04-15 로더스 크로클란 비.브이. Confectionery compositions
UA113400C2 (en) * 2010-12-29 2017-01-25 FATTY FILLER COMPOSITION

Also Published As

Publication number Publication date
IL254079A0 (en) 2017-10-31
CO2017009867A2 (en) 2018-01-05
IL254079B (en) 2020-04-30
MX2022008552A (en) 2022-08-08
MX2017012371A (en) 2017-12-14
WO2016156426A1 (en) 2016-10-06
CL2017002322A1 (en) 2018-05-25

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH)

B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]