BR112017026531A2 - produto de confeitaria - Google Patents
produto de confeitariaInfo
- Publication number
- BR112017026531A2 BR112017026531A2 BR112017026531A BR112017026531A BR112017026531A2 BR 112017026531 A2 BR112017026531 A2 BR 112017026531A2 BR 112017026531 A BR112017026531 A BR 112017026531A BR 112017026531 A BR112017026531 A BR 112017026531A BR 112017026531 A2 BR112017026531 A2 BR 112017026531A2
- Authority
- BR
- Brazil
- Prior art keywords
- texture
- heat treatment
- chocolate
- hours
- degrees celsius
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- 235000019219 chocolate Nutrition 0.000 abstract 4
- 238000010438 heat treatment Methods 0.000 abstract 4
- 150000003626 triacylglycerols Chemical class 0.000 abstract 2
- 125000005457 triglyceride group Chemical group 0.000 abstract 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 abstract 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 abstract 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 abstract 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000005642 Oleic acid Substances 0.000 abstract 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- 235000003441 saturated fatty acids Nutrition 0.000 abstract 1
- 150000004671 saturated fatty acids Chemical class 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
- A23G1/36—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 or 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
- A23G1/32—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
- A23G1/38—Cocoa butter substitutes
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/194—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Analytical Chemistry (AREA)
- Immunology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- General Physics & Mathematics (AREA)
- Biochemistry (AREA)
- Pathology (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE1550784 | 2015-06-10 | ||
| PCT/SE2016/050558 WO2016200329A1 (en) | 2015-06-10 | 2016-06-09 | A confectionery product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR112017026531A2 true BR112017026531A2 (pt) | 2018-08-14 |
Family
ID=56264019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112017026531A BR112017026531A2 (pt) | 2015-06-10 | 2016-06-09 | produto de confeitaria |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US20180177207A1 (https=) |
| EP (1) | EP3307078A1 (https=) |
| JP (1) | JP2018516582A (https=) |
| KR (1) | KR20180026451A (https=) |
| CN (1) | CN107889449A (https=) |
| AR (1) | AR105813A1 (https=) |
| BR (1) | BR112017026531A2 (https=) |
| MX (1) | MX2017015309A (https=) |
| RU (1) | RU2017146626A (https=) |
| WO (1) | WO2016200329A1 (https=) |
| ZA (1) | ZA201708479B (https=) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY200911A (en) | 2017-07-26 | 2024-01-23 | Bunge Loders Croklaan B V | Non-Hydrogenated Fat Composition, use and Process |
| CA3182932A1 (en) | 2020-06-19 | 2021-12-23 | Bunge Loders Croklaan B.V. | Process of preparing a fat composition |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2150732A (en) * | 1935-02-14 | 1939-03-14 | Refining Inc | Method of treating vegetable oils and product obtained thereby |
| US2586615A (en) * | 1950-07-05 | 1952-02-19 | Cross Sherwood Thomas | Bloom inhibited chocolate |
| JPS5932119B2 (ja) * | 1976-04-08 | 1984-08-06 | 不二製油株式会社 | カカオバタ−代用脂の製造法 |
| JP3582863B2 (ja) * | 1994-09-22 | 2004-10-27 | 不二製油株式会社 | チョコレート類 |
| DE69519363T2 (de) * | 1994-09-23 | 2001-03-08 | Fuji Oil Co., Ltd. | Schokolade mit niedrigem Erweichungspunkt und Herstellungsverfahren |
| DK1804589T3 (da) * | 2004-10-08 | 2012-01-02 | Aarhuskarlshamn Denmark As | Fedtsammensætninger |
| GB0425888D0 (en) * | 2004-11-24 | 2004-12-29 | Nestec Sa | Chocolate |
| JPWO2006080418A1 (ja) * | 2005-01-27 | 2008-06-19 | 不二製油株式会社 | 油性食品素材 |
| JPWO2008010543A1 (ja) * | 2006-07-19 | 2009-12-17 | 日清オイリオグループ株式会社 | チョコレート製品に適するハードバターの製造方法 |
| EP2030508A1 (en) * | 2007-08-08 | 2009-03-04 | Fuji Oil Europe | Reduced fat content products, with low saturated and trans unsaturated fat content |
| EP2319329A1 (en) * | 2009-10-22 | 2011-05-11 | Consejo Superior De Investigaciones Científicas (CSIC) | High melting point sunflower fat for confectionary |
| JP2011229492A (ja) * | 2010-04-30 | 2011-11-17 | Uha Mikakuto Co Ltd | 耐熱性含気チョコレート及びその製造方法 |
| EP2622966A4 (en) * | 2010-09-27 | 2014-06-04 | Nisshin Oillio Group Ltd | FAT AND OIL COMPOSITION AND MANUFACTURING METHOD THEREFOR |
| MY162400A (en) * | 2011-02-22 | 2017-06-15 | Nisshin Oillio Group Ltd | Chocolate or chocolate-like food and method of producing the same |
| EP2696698B1 (en) * | 2011-04-14 | 2015-02-25 | AAK Denmark A/S | Bloom retarding fat |
| JP5756074B2 (ja) * | 2012-11-02 | 2015-07-29 | 日清オイリオグループ株式会社 | 耐熱性チョコレート及び耐熱性チョコレートの製造方法 |
| CN105848491B (zh) * | 2013-12-27 | 2020-05-19 | 日清奥利友集团株式会社 | 巧克力及其制法、酱胚粘度上升抑制法、糖骨架形成法 |
-
2016
- 2016-06-09 MX MX2017015309A patent/MX2017015309A/es unknown
- 2016-06-09 CN CN201680033885.2A patent/CN107889449A/zh active Pending
- 2016-06-09 KR KR1020187000930A patent/KR20180026451A/ko not_active Withdrawn
- 2016-06-09 JP JP2017563966A patent/JP2018516582A/ja active Pending
- 2016-06-09 EP EP16732786.5A patent/EP3307078A1/en not_active Withdrawn
- 2016-06-09 BR BR112017026531A patent/BR112017026531A2/pt not_active Application Discontinuation
- 2016-06-09 US US15/580,590 patent/US20180177207A1/en not_active Abandoned
- 2016-06-09 AR ARP160101713A patent/AR105813A1/es unknown
- 2016-06-09 WO PCT/SE2016/050558 patent/WO2016200329A1/en not_active Ceased
- 2016-06-09 RU RU2017146626A patent/RU2017146626A/ru not_active Application Discontinuation
-
2017
- 2017-12-13 ZA ZA2017/08479A patent/ZA201708479B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP3307078A1 (en) | 2018-04-18 |
| RU2017146626A (ru) | 2019-07-10 |
| MX2017015309A (es) | 2018-07-06 |
| JP2018516582A (ja) | 2018-06-28 |
| KR20180026451A (ko) | 2018-03-12 |
| CN107889449A (zh) | 2018-04-06 |
| US20180177207A1 (en) | 2018-06-28 |
| WO2016200329A1 (en) | 2016-12-15 |
| AR105813A1 (es) | 2017-11-15 |
| ZA201708479B (en) | 2019-05-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
| B11B | Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements | ||
| B350 | Update of information on the portal [chapter 15.35 patent gazette] |