CL2020003095A1 - Fat-based filler composition - Google Patents

Fat-based filler composition

Info

Publication number
CL2020003095A1
CL2020003095A1 CL2020003095A CL2020003095A CL2020003095A1 CL 2020003095 A1 CL2020003095 A1 CL 2020003095A1 CL 2020003095 A CL2020003095 A CL 2020003095A CL 2020003095 A CL2020003095 A CL 2020003095A CL 2020003095 A1 CL2020003095 A1 CL 2020003095A1
Authority
CL
Chile
Prior art keywords
fat
filler composition
based filler
relates
filling
Prior art date
Application number
CL2020003095A
Other languages
Spanish (es)
Inventor
Laurent Sagalowicz
Farres Isabel Fernandez
Zeynel Deniz Gunes
Stephanie Marty-Terrade
Renata Negrini
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of CL2020003095A1 publication Critical patent/CL2020003095A1/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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23G3/36—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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se relaciona con composiciones de relleno que comprenden al menos una grasa y al menos una fibra. La invención también se relaciona con procesos para la preparación de la composición de relleno y su uso en productos alimentarios compuestos.The present invention relates to filling compositions comprising at least one fat and at least one fiber. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.

CL2020003095A 2018-07-30 2020-11-27 Fat-based filler composition CL2020003095A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP18186346 2018-07-30

Publications (1)

Publication Number Publication Date
CL2020003095A1 true CL2020003095A1 (en) 2021-06-11

Family

ID=63244390

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2020003095A CL2020003095A1 (en) 2018-07-30 2020-11-27 Fat-based filler composition

Country Status (9)

Country Link
EP (1) EP3772977A1 (en)
CN (1) CN112243348A (en)
AU (1) AU2019314634B2 (en)
BR (1) BR112020023914A2 (en)
CA (1) CA3101551A1 (en)
CL (1) CL2020003095A1 (en)
MX (1) MX2020012784A (en)
WO (1) WO2020025296A1 (en)
ZA (1) ZA202007456B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11375727B2 (en) * 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion
EP4106539A4 (en) * 2020-02-20 2024-01-03 Aak Ab Publ Food product comprising a vegetable fat composition with a low amount of diglycerides

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3244536A (en) 1963-06-03 1966-04-05 Nat Biscuit Co Process for making filler compositions
US4753812A (en) 1985-06-13 1988-06-28 Durkee Industrial Foods Corp. Lipid system for filler composition
US4834991A (en) 1985-06-13 1989-05-30 Nabisco Brands, Inc. Soybean oil filler cream compositions
US6706311B2 (en) * 2000-03-29 2004-03-16 The Procter & Gamble Co. Low fat nut spread composition with high protein and fiber
US20020106426A1 (en) 2000-10-23 2002-08-08 Trout James Earl Reduced saturated fat lipid-based fillings
EP1699301B1 (en) 2003-12-30 2008-09-10 Syral Belgium NV Cream filler composition, method for preparing such a creme filler composition and food comprising such a creme filler composition
FR2889650B1 (en) * 2005-08-10 2009-02-06 Gervais Danone Sa FATTY FAT OR IMITATION OF CHOCOLATE FOR CEREAL COOKING PRODUCTS
EP2185001B1 (en) 2007-07-23 2016-04-27 Loders Croklaan B.V. Confectionery compositions
CA2749086A1 (en) * 2009-01-09 2010-07-15 Kellogg Company Bake-stable food filling and methods related thereto
BE1020640A3 (en) * 2011-12-03 2014-02-04 Cavalier Nv A FILLED COMPOSITION FOR A CHOCOLATE PRODUCT.
EP2599390A1 (en) * 2011-12-03 2013-06-05 Cavalier N.V./S.A. A fiber enriched filling composition for a chocolate product
PE20171025A1 (en) * 2014-12-19 2017-07-17 Nestec Sa METHODS TO REDUCE TOTAL AND SATURATED FATS IN FILLINGS OF CONFECTIONERY PRODUCTS
BR112017019309A2 (en) * 2015-04-02 2018-05-08 Nestec S.A. Method for preparing confectionery fillings
BR112019004455B1 (en) * 2016-09-22 2023-01-03 Société des Produits Nestlé S.A. AERATE FOOD COMPOSITION AND ITS MANUFACTURING METHOD

Also Published As

Publication number Publication date
AU2019314634B2 (en) 2023-12-21
BR112020023914A2 (en) 2021-02-09
EP3772977A1 (en) 2021-02-17
MX2020012784A (en) 2021-01-20
WO2020025296A1 (en) 2020-02-06
CN112243348A (en) 2021-01-19
CA3101551A1 (en) 2020-02-06
ZA202007456B (en) 2022-06-29
AU2019314634A1 (en) 2020-11-26

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