CA2702493A1 - A packaging of chocolate type product that cannot be packaged normally, due to it's reduced melting point or consumption a high ambient temperature and a process for manufacturingsuch - Google Patents
A packaging of chocolate type product that cannot be packaged normally, due to it's reduced melting point or consumption a high ambient temperature and a process for manufacturingsuch Download PDFInfo
- Publication number
- CA2702493A1 CA2702493A1 CA 2702493 CA2702493A CA2702493A1 CA 2702493 A1 CA2702493 A1 CA 2702493A1 CA 2702493 CA2702493 CA 2702493 CA 2702493 A CA2702493 A CA 2702493A CA 2702493 A1 CA2702493 A1 CA 2702493A1
- Authority
- CA
- Canada
- Prior art keywords
- chocolate
- packaging
- melting point
- milk fat
- consumption
- 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
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/60—Containers, packaging elements or packages, specially adapted for particular articles or materials for sweets or like confectionery products
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Confectionery (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
This application is related preferably, to chocolates with a lower melting point than normal, preferably containing higher than normal levels of milk fat, that cannot be packaged using conventional chocolate packaging technology. The products are intended to be sold in sealed, individual containers and may be consumed either in a solid or liquid state.
The chocolate composition may or may not conform to the legal definition of chocolate products and may contain fats other than milk fat.
The packaging format described may also be utilized to contain regular composition chocolate for sale and use in hot climates. The product is sealed inside the preferably rigid or semi- rigid packaging container, which retains it's shape even when the chocolate product has melted and deformed.
The chocolate composition may or may not conform to the legal definition of chocolate products and may contain fats other than milk fat.
The packaging format described may also be utilized to contain regular composition chocolate for sale and use in hot climates. The product is sealed inside the preferably rigid or semi- rigid packaging container, which retains it's shape even when the chocolate product has melted and deformed.
Description
Description The definitions of chocolate products are highly regulated and standards are well defined.
For milk chocolate, the composition (w/w) is defined as not containing less than 25% total cocoa solids, of which cocoa butter must not be less than 15% and fat free cocoa solids must not be less than 2.5%; Milk solids must not be less than 12% and milk fat must not be less than 3.39%.
For white chocolate, the corresponding levels are defined as not less than 20%
cocoa butter, not less than 14% milk solids and not less than 3.5% milk fat.
For sweet chocolate, the corresponding levels are defined as not less than 30%
total cocoa solids, of which, 18% is cocoa butter, 12% is fat free cocoa solids but also may contain less than 12%
milk solids.
In these cases, milk solids are defined from the milk ingredients list (including milk fat) and other vegetable fats are not permitted.
As shown above, a maximum permitted level of milk fat is not defined. However, milk fat levels higher than 8 - 9% (w/w) have a detrimental effect on conventional manufacturing processing ability. The high milk fat levels delay the setting of tempered chocolate, requiring longer cooling times; reduce contraction of the moulded product causing demoulding issues; and soften the finished product to the extent of not being able to wrap the chocolate.
These high milk fat levels in the chocolate composition will also affect the consumers' requirements for textural attributes for solid chocolate consumption such as snap (breaking the bar) and acceptably slow melt rate in the mouth.
In the preferred embodiment of this application, levels of milk fat in milk or white chocolate are increased above 8-9% (w/w) to a level whereupon the defined compositions are still maintained.
It is still possible to temper the high milk fat chocolates, if required, although the temperatures at which the chocolates are subjected may be lower than conventional tempering temperatures As described above, these products cannot be conventionally packaged after the tempering process, but they can be deposited into containers that, after sealing, allow for setting outside conventional forming plants and offer the possibility of subsequent re-melting, at the time of consumption.
The addition of milk fat to chocolates has the benefit of increasing the perception of creaminess and probably, increasing consumer acceptance for taste.
Dark chocolate composition has minimum limits for cocoa solids, cocoa butter and fat free cocoa solids (35%, 18% and 14%, respectively) but differs from the other compositions above by having a maximum of 5% milk solids. At this maximum level of milk fat, there are no issues with conventional processing.
In a further embodiment of this application, the milk fat levels are increased to levels causing the product to have compositions outside the definitions and thus, not being called chocolates any more. A further extension of this embodiment would be to use other fats not permitted in the chocolate regulations instead of, or in conjunction with milk fat.
Claims None submitted, To follow.
For milk chocolate, the composition (w/w) is defined as not containing less than 25% total cocoa solids, of which cocoa butter must not be less than 15% and fat free cocoa solids must not be less than 2.5%; Milk solids must not be less than 12% and milk fat must not be less than 3.39%.
For white chocolate, the corresponding levels are defined as not less than 20%
cocoa butter, not less than 14% milk solids and not less than 3.5% milk fat.
For sweet chocolate, the corresponding levels are defined as not less than 30%
total cocoa solids, of which, 18% is cocoa butter, 12% is fat free cocoa solids but also may contain less than 12%
milk solids.
In these cases, milk solids are defined from the milk ingredients list (including milk fat) and other vegetable fats are not permitted.
As shown above, a maximum permitted level of milk fat is not defined. However, milk fat levels higher than 8 - 9% (w/w) have a detrimental effect on conventional manufacturing processing ability. The high milk fat levels delay the setting of tempered chocolate, requiring longer cooling times; reduce contraction of the moulded product causing demoulding issues; and soften the finished product to the extent of not being able to wrap the chocolate.
These high milk fat levels in the chocolate composition will also affect the consumers' requirements for textural attributes for solid chocolate consumption such as snap (breaking the bar) and acceptably slow melt rate in the mouth.
In the preferred embodiment of this application, levels of milk fat in milk or white chocolate are increased above 8-9% (w/w) to a level whereupon the defined compositions are still maintained.
It is still possible to temper the high milk fat chocolates, if required, although the temperatures at which the chocolates are subjected may be lower than conventional tempering temperatures As described above, these products cannot be conventionally packaged after the tempering process, but they can be deposited into containers that, after sealing, allow for setting outside conventional forming plants and offer the possibility of subsequent re-melting, at the time of consumption.
The addition of milk fat to chocolates has the benefit of increasing the perception of creaminess and probably, increasing consumer acceptance for taste.
Dark chocolate composition has minimum limits for cocoa solids, cocoa butter and fat free cocoa solids (35%, 18% and 14%, respectively) but differs from the other compositions above by having a maximum of 5% milk solids. At this maximum level of milk fat, there are no issues with conventional processing.
In a further embodiment of this application, the milk fat levels are increased to levels causing the product to have compositions outside the definitions and thus, not being called chocolates any more. A further extension of this embodiment would be to use other fats not permitted in the chocolate regulations instead of, or in conjunction with milk fat.
Claims None submitted, To follow.
Claims
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2702493 CA2702493A1 (en) | 2010-05-03 | 2010-05-03 | A packaging of chocolate type product that cannot be packaged normally, due to it's reduced melting point or consumption a high ambient temperature and a process for manufacturingsuch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2702493 CA2702493A1 (en) | 2010-05-03 | 2010-05-03 | A packaging of chocolate type product that cannot be packaged normally, due to it's reduced melting point or consumption a high ambient temperature and a process for manufacturingsuch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2702493A1 true CA2702493A1 (en) | 2011-11-03 |
Family
ID=44900819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2702493 Abandoned CA2702493A1 (en) | 2010-05-03 | 2010-05-03 | A packaging of chocolate type product that cannot be packaged normally, due to it's reduced melting point or consumption a high ambient temperature and a process for manufacturingsuch |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2702493A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
-
2010
- 2010-05-03 CA CA 2702493 patent/CA2702493A1/en not_active Abandoned
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11241021B2 (en) | 2009-06-12 | 2022-02-08 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US12016347B2 (en) | 2009-06-12 | 2024-06-25 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20230210128A1 (en) | Heat resistant chocolate | |
| EP2567622B2 (en) | Process for producing a chocolate product | |
| EP3007990B1 (en) | Packaged food item and method | |
| WO2006130698A3 (en) | Chocolate products containing amorphous solids and methods of producing same | |
| CN101731410A (en) | Pullulan-containing chocolate and process for producing products thereof | |
| JPWO2014157608A1 (en) | Process for producing foods using chocolate with excellent heat resistance | |
| CA2702493A1 (en) | A packaging of chocolate type product that cannot be packaged normally, due to it's reduced melting point or consumption a high ambient temperature and a process for manufacturingsuch | |
| US20130059060A1 (en) | Chocolate-like food and process for producing the same | |
| KR101747706B1 (en) | Method for manufacturing highly heat-resistant chocolate food | |
| JP5311561B2 (en) | Heat resistant chocolate | |
| JP5898450B2 (en) | Production method of frozen dessert | |
| WO2012129087A3 (en) | Method of making a reduced fat chocolate confectionery product | |
| CA2674861A1 (en) | A high milk fat chocolate and a process for manufacturing such | |
| KR100343541B1 (en) | The filled chocolate filled with powder | |
| JPH0889173A (en) | New chocolate | |
| CN105076620A (en) | Chocolate cream as soft filling and preparation method thereof | |
| EP3648616A2 (en) | Chocolate and similar products sweetened with dried sugar beet | |
| US20160302442A1 (en) | Confectionery product and process for its preparation | |
| CN105010702A (en) | Crisp type Xinjiang nut cake and preparation method thereof | |
| JP2006115720A (en) | Hand-made chocolate set | |
| KR101394530B1 (en) | Beverage topped with chocolate slice and method for manufacturing thereof | |
| Wood | Legal aspects of chocolate manufacture | |
| KR102272148B1 (en) | Fresh cream chocolate available distribution at the normal temperature and method for manufacturing the same | |
| CA2787767A1 (en) | A method of preparing sauces for pasta in pellets | |
| Beckett | Future trends |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |
Effective date: 20121126 |