EP3801040A1 - Composition - Google Patents

Composition

Info

Publication number
EP3801040A1
EP3801040A1 EP19725733.0A EP19725733A EP3801040A1 EP 3801040 A1 EP3801040 A1 EP 3801040A1 EP 19725733 A EP19725733 A EP 19725733A EP 3801040 A1 EP3801040 A1 EP 3801040A1
Authority
EP
European Patent Office
Prior art keywords
base composition
composition
component
fruit
present
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.)
Pending
Application number
EP19725733.0A
Other languages
German (de)
English (en)
Inventor
John Costello
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP3801040A1 publication Critical patent/EP3801040A1/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

Definitions

  • sulphur dioxide is a commonly used additive/preservative for the prevention of enzymatic and non-enzymatic browning in foods, especially fruit and vegetable products.
  • sulphur dioxide strongly reduces vitamin B1 uptake. Reduced uptake of this vitamin may potentially lead to several health problems such as chronic headache and impact on memory retention.
  • a special risk group is the group of asthma patients. For these patients an intake of less than 10 mg sulphur dioxide might be enough to provoke an asthma attack. Accordingly, whilst the reduction in sulphur dioxide for the majority of the population is one which would be desirable from a consumer-choice point of view, removal of this preservative may lead the way in making healthier snack products for a certain section of the population more available.
  • WO2017062598 discloses a moist mixture of fruit/vegetable base material and hydrocolloids. However, the compositions require the addition of extra ingredients to ensure stability and nutrition.
  • W02010127912 relates to whole grain cereal based products.
  • the present invention provides a solution to the above problems.
  • the present invention provides a base composition that includes a component that inhibits polyphenol oxidase activity.
  • the present invention provides a base composition that includes a component that comprises at least one organic acid.
  • the present invention provides a base composition that includes a component that is derived from a fruit and comprises at least one organic acid and does not include an added preservative.
  • the present invention provides a product composition that includes the base composition, wherein the product composition is preferably a fruit bar.
  • the present invention provides the use of the component of the present invention to control the optical properties of a base composition and/or a product composition within the meaning of the present invention.
  • the present invention also provides the use of the component of the present to inhibit enzymatic browning.
  • the component of the present invention has a composition that inhibits polyphenol oxidase activity.
  • the component comprises at least one organic acid.
  • the component comprises organic acids selected from the group consisting of citric, malic, shikimic, fumaric, tartaric, isocitric acid, oxalic, ascorbic and quinic and mixtures thereof.
  • the component comprises organic acids selected from the group consisting of citric, malic, shikimic, ascorbic and fumaric, and mixtures thereof.
  • the component comprises malic acid.
  • a mixture of acids if a mixture of acids is present, at least 50% by weight of the mixture is malic acid, preferably at least 60%, preferably at least 70%. In an embodiment, if a mixture of acids is present, less than 99.95% by weight of the mixture is malic acid, preferably less than 97.5%. In a preferred embodiment, the component comprises a mixture of acids that comprise between 50% and 97.5% by weight malic acid based on the weight of the acid mixture.
  • the component has an acid content of 10. 0 g/kg, preferably greater than 12.0 g/kg, more preferably greater than 14.0 g/kg, more preferably greater than 16.0 g/kg, more preferably greater than 18.0 g/kg, more preferably greater than 20.0 g/kg, more preferably greater than 22.0 g/kg.
  • the component has an acid content of less than 100.0 g/kg, less than 50.0 g/kg, less than 40.0 g/kg, less than 35.0 g/kg and less than 30.0 g/kg.
  • the acid content is between 10.0 g/kg and 100.0 g/kg.
  • the acid content was determined by reversed-phase HPLC on a Surveyor Thermo Electron system using a Hypersil Gold aQ column (25 cm x 4.6 mm) with a particle size of 5 pm.
  • a 50 mM water solution of KH2P04 buffer at pH 2.9 was used as the mobile phase.
  • the column temperature was kept at 10.0°C and the flow rate at 0.68 mL/min. Detection of malic and citric acids were by absorbance at 214 nm while detection of ascorbic acid was at 254 nm.
  • the component has a pH of less than 4.5, preferably less than 4.25, preferably less than 4.0, preferably less than 3.75, more preferably less than 3.5, more preferably less than 3.25, more preferably less than 3.0. In an embodiment, the component has a pH of greater than 1 .0, greater than 1 .25 or greater than 1 .5. In a preferred embodiment, the pH is between 1 .0 and 4.5. In a preferred embodiment, the component is derived from fruit, preferably from pear, apples, pineapples, blueberries, grapefruits, pomegranates, grapes, blue plums and cranberries and mixtures thereof, most preferably from apple.
  • the component is prepared from the whole fruit (e.g. flesh and skin, rind, optionally seeds, if edible), preferably the component consists essentially of whole fruit.
  • the component of the present invention contains less than 20% by weight of moisture, preferably less than 15% and preferably less than 10%.
  • the amount of moisture is greater than 0.1 % by weight of the component, optionally greater than 0.25%.
  • the above moisture contents relate to the component prior to it being combined with other components to form the base composition.
  • the component has a moisture content of between 0.1 % and 20% by weight.
  • the water content above may be measured using Karl Fischer analysis, for example, using Karl Fischer analysis, Orion 2 Turbo with methanokformamide 2:1 .
  • the component is in the form of particles with an average diameter (preferably the longest axis of the particle) between 2.5mm and 20mm, preferably between 5.0mm and 15mm. In an embodiment, this particle size may be measured with a ruler for 10 or more sample pieces, preferably 10, with the longest diameter assessed by eye.
  • the component is in the form a powder, preferably of particle size, preferably d50, between 0.10 and 1 .2mm, preferably between 0.25 and 1 .0mm.
  • laser diffraction is used to measure the particle size, d50 using a Malvern Mastersizer 2000, Method Scirocco 2000 dry attachment, Fraunhofer scattering theory.
  • the component is apple powder, preferably whole apple powder, with an acid content greater than 10 g/Kg and less than 50.0 g/kg, preferably in the form of a powder with a particle size of between 0.10 and 1.2mm and a moisture content of between 0.1 % and 10% by weight.
  • the component is dehydrated apple powder available from Frubella, Tru.
  • the present invention provides the use of the component of the present invention to control the optical properties of a base composition and/or a product composition within the meaning of the present invention.
  • the present invention also provides the use of the component of the present to inhibit enzymatic browning, preferably in a fruit/vegetable based composition, more preferably in the base composition and/or product composition of the present invention.
  • the present invention provides a base composition that comprises the component of the present invention in combination with at least one other ingredient.
  • base-composition is meant a composition that may be used as an intermediate component in the production of further compositions, preferably the product compositions of the present invention, i.e. the base composition is preferably a fundamental ingredient or chief constituent of the product compositions of the present invention.
  • the component of the present invention is present in the base composition in an amount of between 5% and 40% by weight of the base composition, preferably between 10% and 35% by weight and most preferably between 15% and 25%, between 7.5% and 22.5% or between 10% and 20%.
  • the ingredients derived from fruit and/or vegetables in an amount of between 60% and 95% by weight of the base composition, preferably between 65% and 90% by weight and most preferably between 70% and 90%, between 77.5% and 92.5% or between 80% and 90%.
  • the base composition of the present invention contains ingredients derived from fruit and/or vegetables, preferably components derived from apple, date, mango, apricot, prune, pear, rhubarb raisins, beetroot and mixtures thereof.
  • the base composition contains apples and/or dates in addition to the component described above.
  • the base composition of the present invention is in the form of a paste, preferably the paste forms the matrix phase for the component of the invention to be dispersed in.
  • the base composition comprises a moisture content of between 5 wt% and 35 wt%, preferably 10 wt% and 30 wt%.
  • the moisture content may be calculated using oven drying, preferably 5g of sample in a 102°C fan oven for 3 hours. Measure mass before and after and the percentage weight loss is moisture.
  • ingredients may be dispersed in the base composition of the present invention in addition to the component of the present invention.
  • other fruit/vegetable-based powders may be dispersed in the base composition of the present invention in addition to the component of the present invention.
  • other fruit/vegetable-based powders may be dispersed in the base composition of the present invention in addition to the component of the present invention.
  • the component is a powder that is dispersed in an apple and/or date paste.
  • the ratio of apple to date paste is between 10:1 and 5:1 by weight, preferably between 8:1 and 6:1 .
  • the base compositions substantially consist of the component and an apple and/or date paste.
  • the apple paste is available from Taura Natural Ingredients, New Zealand.
  • the base compositions of the present invention display beneficial optical properties even in respect of the absence of a traditionally used additive preservative.
  • Optical properties may be assessed using L, Chroma and/or Hue values. These values were defined by the Commission Internationale de I'Eclairage (CIE). In a preferred embodiment, these values are as high as possible which evidences a lack of enzymatic browning.
  • the above values are obtained using a Verivide DigiEye with a D7000 Nikon Corporation, Japan (16.2 megapixel) camera and an illumination box and preferably using software version 2.7.4.0.
  • the relationship between Chroma and Hue values is given by using colour parameters a (red/green) and b (yellow/blue):
  • the base composition has an L value between 35 and 55, preferably between 37 and 52.
  • the base composition has a Chroma value between 22.5 and 37.5, preferably between 24 and 35.
  • the base composition has a Hue value between 45 and 65, preferably between 47.5 and 62.5.
  • the base composition has an L value between 35 and 55, a Chroma value between 22.5 and 37.5 and/or (preferably and) a Hue value between 45 and 65.
  • the present invention provides compositions with advantageous optical properties without the need for additional preservatives.
  • the base composition is used in a product composition in an amount of between 50% and 95% by weight of the product composition, preferably in an amount of between 50% and 85% by weight of the product composition, preferably between 55% and 80%.
  • the other ingredients discussed below contribute to the final weight of the product composition.
  • the base compositions form the continuous phase in which the other ingredients may be distributed in the product composition.
  • the product composition contains other ingredients selected from the group comprising fruits, vegetables, fats (e.g. oils), nuts, pulses, cereals and grains, herbs, spices, salts, chocolate (and chocolate-based products), cocoa mass, yogurt, sugar, sugar-syrups, sweeteners (artificial and natural) and honey.
  • the fruits and/or vegetables mentioned above may be in the form of slices (optionally dehydrated), chunks/pieces optionally dehydrated) and/or powdered.
  • the product composition of the present invention is a foodstuff.
  • the product composition of the present invention is selected from the group consisting of a fruit bar, a fruit and nut bar, a fruit and cereal bar, a fruit and vegetable bar, an energy bar, an inclusion for use in a composite foodstuff, preferably a snack food, preferably a biscuit composition, a filling or coating composition (preferably for a confectionery composition, preferably for a snack food, preferably for a biscuit).
  • the product is a pressed fruit bar, preferably cold-pressed, after the ingredients have been combined.
  • the product is not-baked.
  • the product composition of the present invention comprises: 50-75% by weight fruit paste (preferably apple and/or date) and 5-20% by weight fruit/vegetable powder (preferably apple, beetroot, and/or lemon).
  • the product composition of the present invention comprises: 50-75% by weight fruit paste (preferably apple and/or date), 5-20% by weight fruit/vegetable powder (preferably apple, beetroot, and/or lemon) and 2.5-15% by weight nut/pulse/grain.
  • the powder comprises the component of the present invention.
  • a product within the scope of the present invention has similarly advantageous optical properties to the base composition of the present invention.
  • the product composition has an L value between 35 and 55, preferably between 37 and 52.
  • the product composition has a Chroma value between 22.5 and 37.5, preferably between 24 and 35.
  • the product composition has a Hue value between 45 and 65, preferably between 47.5 and 62.5.
  • the product composition has an L value between 35 and 55, a Chroma value between 22.5 and 37.5 and/or (preferably and) a Hue value between 45 and 65.
  • the product composition comprises beetroot or a similarly dark material
  • the product displays optical characteristics with lower L, Chroma and Hue values than those recited above.
  • the product composition has an L value between 27 and 37, preferably between 30 and 35.
  • the product has a Chroma value between 12.5 and 22.5, preferably between 15 and 20.
  • the product has a Hue value between 10 and 20, preferably between 13 and 18.
  • the product has an L value between 27 and 37, a Chroma value between 10 and 20 and/or (preferably and) a Hue value between 13 and 18.
  • the product of the present invention comprises a moisture content of less than 25wt%, preferably less than 20wt%, and preferably less than 17.5wt%. For example, between 1wt% and 25wt%, between 5wt% and 20wt%, or between 10wt% and 17.5wt%.
  • the moisture content may be calculated using oven drying, preferably 5g of sample in a 102°C fan oven for 3 hours. Measure mass before and after and the percentage weight loss is moisture.
  • the present invention provides compositions with advantageous optical properties without the need for additional preservatives.
  • the base composition of the present invention may be prepared by a simple combination of the component and the other ingredients.
  • the present invention seeks to remove the need for additive preservatives in foodstuffs.
  • the term“preservative” is a substance capable of retarding or arresting the deterioration of food, as defined in the Oxford Dictionary of Food & Nutrition, Second Edition, 2005, preferably a“preservatives” are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro- organisms (EU regulation 1333/2008 Annex 1 ).
  • the component, the base composition and the product composition each independently comprise a preservative between 0.0wt% and 1.0wt%, preferably between 0.0wt% and 0.25wt%, preferably between 0.00wt% and 0.004wt%, and most preferably 0.0wt%, more preferably 0.00wt% or 0.000wt%.
  • the component, the base composition and the product composition each independently contain less than 100 ppm, preferably less than 50 ppm, preferably less than 25 ppm, and most preferably 0 ppm of an additive preservative.
  • additives examples include, sorbates (e.g. potassium or calcium), sorbic acid, benzoates (e.g. sodium, potassium or calcium), methyl/ethyl-p-hydroxybenzoate (e.g. sodium), sulphites (e.g. sodium, sodium hydrogen, sodium meta bi-, potassium, calcium, calcium hydrogen, potassium hydrogen) and sulphur oxides (e.g. sulphur dioxide) and combinations thereof and preferably none of these preservatives is present.
  • sorbates e.g. potassium or calcium
  • benzoates e.g. sodium, potassium or calcium
  • methyl/ethyl-p-hydroxybenzoate e.g. sodium
  • sulphites e.g. sodium, sodium hydrogen, sodium meta bi-, potassium, calcium, calcium hydrogen, potassium hydrogen
  • sulphur oxides e.g. sulphur dioxide
  • the component of the present invention does not comprise a sulphite or any component that substantially consists of sulphur and oxygen atoms, preferably sulphur dioxide.
  • the base composition does not comprise a sulphite or any component that substantially consists of sulphur and oxygen atoms, preferably sulphur dioxide.
  • the product composition does not comprise a sulphite or any component that substantially consists of sulphur and oxygen atoms, preferably sulphur dioxide.
  • the component, the base composition and the product composition do not comprise a sulphite or any component that substantially consists of sulphur and oxygen atoms, preferably sulphur dioxide.
  • each of the component, the base composition and/or the product composition comprise less than 1.0wt% of, respectively, each of the component, the base composition and the product composition of a sulphite or any component that substantially consists of sulphur and oxygen atoms, preferably sulphur dioxide, preferably less than 0.5wt%, more preferably less than 0.25wt%, less than 0.15wt%, more preferably less than 0.05wt% and most preferably 0.0wt%, 0.00wt% or 0.000wt%.
  • a sulphite or any component that substantially consists of sulphur and oxygen atoms preferably sulphur dioxide, preferably less than 0.5wt%, more preferably less than 0.25wt%, less than 0.15wt%, more preferably less than 0.05wt% and most preferably 0.0wt%, 0.00wt% or 0.000wt%.
  • the component of the present invention comprises less than 0.05wt% of sulphur dioxide.
  • the base composition of the present invention comprises less than 0.05wt% of sulphur dioxide.
  • the product composition of the present invention comprises less than 0.05wt% of sulphur dioxide.
  • each of the component, the base composition and the product composition contain 0.0wt%,0.00wt% or 0.000wt% sulphur dioxide.
  • Preferred utility of the present invention comprises use as a foodstuff, preferably as a confectionery product and/or intermediate in the manufacture thereof.
  • boundary value is included in the value for each parameter. It will also be understood that all combinations of preferred and/or intermediate minimum and maximum boundary values of the parameters described herein in various embodiments of the invention may also be used to define alternative ranges for each parameter for various other embodiments and/or preferences of the invention whether or not the combination of such values has been specifically disclosed herein.
  • the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
  • the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
  • the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.
  • substantially may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used ‘’substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • substantially-free may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% of the relevant whole. Preferably where appropriate (for example in amounts of ingredient) such percentages are by weight.
  • standard conditions means, atmospheric pressure, a relative humidity of 50% ⁇ 5%, ambient temperature (22°C ⁇ 2°) and an air flow of less than or equal to 0.1 m/s. Unless otherwise indicated all the tests herein are carried out under standard conditions as defined herein.
  • compositions were prepared according to the present invention:
  • compositions were prepared using kitchen-scale mixing equipment and by hand by mixing the ingredients.
  • compositions of the present invention do not suffer from enzymatic browning despite the absence of a preservative.
  • Comparative Example 1 which contains sulphites, shows that the present invention solves the problem of removing preservatives without any loss in visual appearance.
  • Base compositions within the scope of the present invention were also not observed in displaying enzymatic browning over a period of 2 months.
  • a composition within the scope of the present invention (base composition: 8% apple powder, 3% beetroot powder, 51 % apple paste and 9% date paste (all wt% relative to product composition, remainder of product composition 8% apple slices, 14% almond and 4% beet root slices and 3% sunflower oil) was compared to a commercially available comparable product that contained: date paste, beetroot, cashew and sunflower seeds. The two compositions were assessed as above.
  • Comparative Example 2 displayed the following optical properties L (27.81 +0.68), Chroma (9.49) and Hue (9.07).
  • Example 5 displayed the following optical properties L (31 .94+0.67), Chroma (17.28) and Hue (15.00).
  • the present invention displays improved optical properties over a comparative product when neither contain an additional preservative.
  • Example 5 was stored for 9 months under 20°C, 65% relative humidity fully transparent plastic packaging. There was no change in appearance or flavour. Hence, the use of the component of the present invention provides the necessary retention of optical and flavour properties without the need for further preservatives.
  • a base composition comprising a component that inhibits polyphenol oxidase activity, and ingredients derived from fruit and/or vegetables.
  • a base composition comprising a component that has an acid content of greater than 10.0 g/kg and ingredients derived from fruit and/or vegetables.
  • a product composition that comprises the base composition of any of clauses 1 to 1 1 in an amount of between 50% and 95% by weight of the product composition.
  • the preservative is selected from the group consisting of sorbates (e.g. potassium- or calcium-), sorbic acid, benzoates (e.g. sodium-, potassium or calcium-), methyl/ethyl- p-hydroxybenzoate (e.g. sodium-), sulphites (e.g. sodium-, sodium hydrogen-, sodium meta bi-, potassium-, calcium-, calcium hydrogen-, potassium hydrogen-) and sulphur oxides (e.g. sulphur dioxide) and combinations thereof and preferably none of these preservatives is present.
  • sorbates e.g. potassium- or calcium-
  • benzoates e.g. sodium-, potassium or calcium-
  • methyl/ethyl- p-hydroxybenzoate e.g. sodium-
  • sulphites e.g. sodium-, sodium hydrogen-, sodium meta bi-, potassium-, calcium-, calcium hydrogen-, potassium hydrogen-
  • sulphur oxides e.g. sulphur dioxide

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)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La présente invention concerne des compositions qui présentent des propriétés optiques avantageuses sans nécessiter de conservateurs additifs.
EP19725733.0A 2018-06-08 2019-05-23 Composition Pending EP3801040A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18176873 2018-06-08
PCT/EP2019/063365 WO2019233780A1 (fr) 2018-06-08 2019-05-23 Composition

Publications (1)

Publication Number Publication Date
EP3801040A1 true EP3801040A1 (fr) 2021-04-14

Family

ID=62620679

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19725733.0A Pending EP3801040A1 (fr) 2018-06-08 2019-05-23 Composition

Country Status (2)

Country Link
EP (1) EP3801040A1 (fr)
WO (1) WO2019233780A1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2865351B1 (fr) 2004-01-26 2006-06-23 Carre Gourmet Diffusion Procede de fabrication d'une patisserie aux fruits en forme de barre
MX2007014281A (es) 2005-05-16 2008-02-07 Kellog Co Barra de frutas y metodo para hacer una barra de frutas.
WO2010127912A1 (fr) 2009-05-05 2010-11-11 Planteriet Aps Produits alimentaires aux céréales entières
RU2768731C2 (ru) 2015-10-06 2022-03-24 Вм. Ригли Джр. Компани Съедобные композиции с высоким содержанием влаги и способы их получения

Also Published As

Publication number Publication date
WO2019233780A1 (fr) 2019-12-12

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