BRPI0400021A - Método para preparar uma sobremesa pronta para comer com mútiplas texturas, e, sobremesa pronta para comer com múltiplas texturas - Google Patents

Método para preparar uma sobremesa pronta para comer com mútiplas texturas, e, sobremesa pronta para comer com múltiplas texturas

Info

Publication number
BRPI0400021A
BRPI0400021A BR0400021-8A BRPI0400021A BRPI0400021A BR PI0400021 A BRPI0400021 A BR PI0400021A BR PI0400021 A BRPI0400021 A BR PI0400021A BR PI0400021 A BRPI0400021 A BR PI0400021A
Authority
BR
Brazil
Prior art keywords
ready
texture
eat
dessert
preparing
Prior art date
Application number
BR0400021-8A
Other languages
English (en)
Inventor
Richard Leshik
Lorraine A Kopczynski
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0400021A publication Critical patent/BRPI0400021A/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
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

"MéTODO PARA PREPARAR UMA SOBREMESA PRONTA PARA COMER COM MúLTIPLAS TEXTURAS, E, SOBREMESA PRONTA PARA COMER COM MúLTIPLAS TEXTURAS". é provida uma sobremesa pronta para comer, com múltiplas texturas, que mantém a textura de cada componente ao longo de um armazenamento prolongado. De modo a preservar a textura de cada componente, a razão de sólidos solúveis entre os componentes de sobremesas prontas para comer, com texturas múltiplas, são conjugadas. A razão de sólidos solúveis é definida como 100 vezes o peso total de sólidos solúveis na camada, dividida pela soma do peso de água e o peso de sólidos solúveis naquela camada.
BR0400021-8A 2003-01-15 2004-01-14 Método para preparar uma sobremesa pronta para comer com mútiplas texturas, e, sobremesa pronta para comer com múltiplas texturas BRPI0400021A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/342,938 US20040137115A1 (en) 2003-01-15 2003-01-15 Stable, multi-texture, ready-to-eat desserts

Publications (1)

Publication Number Publication Date
BRPI0400021A true BRPI0400021A (pt) 2004-12-28

Family

ID=32681584

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0400021-8A BRPI0400021A (pt) 2003-01-15 2004-01-14 Método para preparar uma sobremesa pronta para comer com mútiplas texturas, e, sobremesa pronta para comer com múltiplas texturas

Country Status (3)

Country Link
US (1) US20040137115A1 (pt)
BR (1) BRPI0400021A (pt)
CA (1) CA2455089A1 (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060292267A1 (en) * 2005-06-27 2006-12-28 Kurzeja Wayne S Process and formula for combining nutritional ingredients into edible vehicles by separating, utilizing and exploiting the optimum nutritional potency temperature of each nutritional element to provide an ultimate dietary health benefit to fauna when said edible vehicles are combined, prepared and consumed
PL2491788T3 (pl) 2011-02-25 2016-07-29 Kraft Foods R & D Inc Wyrób spożywczy z formowanym korpusem
US20120258207A1 (en) * 2011-03-11 2012-10-11 Kraft Foods Global Brands Llc Baked goods-like texture without baking

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3512995A (en) * 1966-08-05 1970-05-19 Taylor Reed Corp The Methods for making instant fudge candy
JPS5247027B2 (pt) * 1974-06-14 1977-11-29
US4880655A (en) * 1985-07-29 1989-11-14 Douglas Dow Chocolate syrup and method of making same
US4874618A (en) * 1985-12-27 1989-10-17 General Mills, Inc. Package containing a moisture resistant edible internal barrier
US4952414A (en) * 1989-09-06 1990-08-28 General Mills, Inc. Yogurt with crisp cereal pieces
US5221549A (en) * 1991-11-27 1993-06-22 Kraft General Foods, Inc. Ready-to-eat, polyphosphate-containing puddings
US5238699A (en) * 1991-11-27 1993-08-24 Kraft General Foods, Inc. Ready-to-eat, low/no-fat puddings and process
WO1993024024A1 (de) * 1992-05-25 1993-12-09 Multiforsa Ag Lebensmittel-kombination
US6231902B1 (en) * 1993-03-18 2001-05-15 Nestec S.A. Mousse containing sterilized pieces of chocolate
US5417990A (en) * 1994-03-29 1995-05-23 Kraft Foods, Inc. Ready-to-eat, multi-component, multi-colored gels
DK0770332T3 (da) * 1995-10-16 2001-08-13 Nestle Sa Flerlagsdessert samt fremgangsmåde og indretning til fremstilling deraf
US20040166207A1 (en) * 2002-07-31 2004-08-26 Dreyer's Grand Ice Cream, Inc. Food kit for components of chilled and frozen desserts

Also Published As

Publication number Publication date
CA2455089A1 (en) 2004-07-15
US20040137115A1 (en) 2004-07-15

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE AS 6A, 7A E 8A ANUIDADES.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2160 DE 29/05/2012.

B15K Others concerning applications: alteration of classification

Ipc: A23G 3/54 (2006.01), A23L 9/10 (2016.01), A23L 29/