ES8604013A1 - Metodo para aumentar la viscosidad de una composicion comes-tible que contiene grasa o aceite - Google Patents

Metodo para aumentar la viscosidad de una composicion comes-tible que contiene grasa o aceite

Info

Publication number
ES8604013A1
ES8604013A1 ES545494A ES545494A ES8604013A1 ES 8604013 A1 ES8604013 A1 ES 8604013A1 ES 545494 A ES545494 A ES 545494A ES 545494 A ES545494 A ES 545494A ES 8604013 A1 ES8604013 A1 ES 8604013A1
Authority
ES
Spain
Prior art keywords
viscosity
chocolate
increasing
polyol
chocolate composition
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.)
Expired
Application number
ES545494A
Other languages
English (en)
Spanish (es)
Other versions
ES545494A0 (es
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of ES8604013A1 publication Critical patent/ES8604013A1/es
Publication of ES545494A0 publication Critical patent/ES545494A0/es
Expired legal-status Critical Current

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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • 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
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
ES545494A 1984-07-23 1985-07-23 Metodo para aumentar la viscosidad de una composicion comes-tible que contiene grasa o aceite Expired ES8604013A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US63352984A 1984-07-23 1984-07-23
US06/751,056 US4664927A (en) 1984-07-23 1985-07-02 Chocolate compositions of increased viscosity and method for preparing such compositions

Publications (2)

Publication Number Publication Date
ES8604013A1 true ES8604013A1 (es) 1986-02-01
ES545494A0 ES545494A0 (es) 1986-02-01

Family

ID=27091912

Family Applications (1)

Application Number Title Priority Date Filing Date
ES545494A Expired ES8604013A1 (es) 1984-07-23 1985-07-23 Metodo para aumentar la viscosidad de una composicion comes-tible que contiene grasa o aceite

Country Status (11)

Country Link
US (1) US4664927A (en:Method)
EP (1) EP0189469B1 (en:Method)
JP (1) JPH0198443A (en:Method)
AU (1) AU4676385A (en:Method)
CA (1) CA1276496C (en:Method)
DE (1) DE3576637D1 (en:Method)
ES (1) ES8604013A1 (en:Method)
GR (1) GR851827B (en:Method)
IL (1) IL75881A0 (en:Method)
PT (1) PT80847B (en:Method)
WO (1) WO1986000787A1 (en:Method)

Families Citing this family (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4812318A (en) * 1987-05-12 1989-03-14 Food-Tek, Inc. Chocolate enrobed wafer products and method for preparing the same
US4980192A (en) * 1984-07-23 1990-12-25 Food-Tek, Inc. Chocolate compositions of increased viscosity and method for preparing such compositions
GB8522622D0 (en) * 1985-09-12 1985-10-16 Unilever Plc Edible water-in-oil emulsions
US5076297A (en) * 1986-03-14 1991-12-31 R. J. Reynolds Tobacco Company Method for preparing carbon fuel for smoking articles and product produced thereby
US4810516A (en) * 1987-02-27 1989-03-07 The Procter & Gamble Company Reduced calorie and reduced fat chocolate confectionery compositions
JP2601300B2 (ja) * 1987-04-06 1997-04-16 旭化成工業株式会社 粉状または粒状油脂およびその製造方法
US5023102A (en) * 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US4923708A (en) * 1988-12-30 1990-05-08 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US5221546A (en) * 1991-06-14 1993-06-22 The Procter & Gamble Company Laminated pastry dough
US5342642A (en) * 1990-03-19 1994-08-30 The Procter & Gamble Company Pie or pastry crust
US5108769A (en) * 1990-05-30 1992-04-28 Kincs Frank R Structured fat emulsion in confectionery coating
ES2077183T3 (es) * 1990-11-22 1995-11-16 Cerestar Holding Bv Procedimiento para la produccion de chocolate.
US5326582A (en) * 1992-11-10 1994-07-05 The Procter & Gamble Company Nonaqueous shortening compositions with reducing sugar particles suspended therein
GB2280588A (en) * 1993-08-04 1995-02-08 Nestle Sa Chocolate shape retention
US5523110A (en) * 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
US5612078A (en) * 1994-08-08 1997-03-18 Nabisco, Inc. Filler cream compositions for reduced fat sandwich cookies
DE69827365T2 (de) * 1998-05-11 2005-03-17 Doveurope S.A. Formulierungsverfahren für Schokolade
BR9911287A (pt) * 1998-06-16 2001-03-06 Victor R Davila Método de produção de chocolate resistente ao calor e composições similares ao chocolate com viscosidade aparente reduzida, bem como produtos elaborados destes
US6773744B1 (en) * 2000-11-06 2004-08-10 Hershey Foods Corporation Confectionary products, low fat chocolate and chocolate-like products and methods for making them
US7141255B2 (en) * 2002-11-01 2006-11-28 Mattel, Inc. Food formulations
ES2363157T3 (es) * 2004-07-12 2011-07-22 Archer-Daniels-Midland Company Composiciones alimentarias y procedimientos relacionados.
US20070048339A1 (en) * 2005-08-31 2007-03-01 Popplewell Lewis M Structured materials
US20070286904A1 (en) * 2005-08-31 2007-12-13 Popplewell Lewis M Structured materials
PL1902629T5 (pl) * 2006-09-20 2018-08-31 Kraft Foods R&D, Inc. Urządzenie do wytwarzania wyrobu cukierniczego z wielu składników
US20120015094A1 (en) 2009-04-09 2012-01-19 The Folgers Coffee Company Ground roast coffee tablet
WO2010117895A1 (en) 2009-04-09 2010-10-14 The Folgers Coffee Company Ground roast coffee tablet
WO2010143066A1 (en) 2009-06-12 2010-12-16 Mars, Incorporated Polymer gelation of oils
GB0912833D0 (en) * 2009-07-23 2009-08-26 Cadbury Uk Ltd Method for producing temperature tolerant confectionary compositions and compositions produced using the method
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
US9040582B2 (en) * 2011-05-04 2015-05-26 Raymond M. Keller Formulation and method to induce a deep state of relaxation
MX2014003748A (es) 2011-09-27 2014-05-01 Nestec Sa Agente de tropicalizacion.
EP2601845A1 (en) 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell
CA2884068C (en) * 2012-09-28 2021-04-27 Mars, Incorporated Heat resistant chocolate
PL3116325T3 (pl) 2014-03-11 2021-08-02 Mars, Incorporated Kompozycja czekolady odpornej na wysokie temperatury i sposób jej sporządzania
US20180132499A1 (en) * 2016-11-17 2018-05-17 Bunge Oils, Inc. Floc shortening systems, methods of making, and methods of use
KR20190053003A (ko) * 2017-11-09 2019-05-17 롯데제과 주식회사 소성 초콜릿 및 그 제조 방법
MX2022012644A (es) 2020-04-09 2022-10-31 Nestle Sa Metodo para tropicalizar chocolate.

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR783388A (fr) * 1934-06-28 1935-07-11 Procédé pour préparer des graisses alimentaires artificielles
US2904438A (en) * 1956-04-09 1959-09-15 Mars Inc Chocolate product and process
US3023104A (en) * 1960-07-05 1962-02-27 American Viscose Corp Food compositions incorporating cellulose crystallite aggregates
JPS5436162B2 (en:Method) * 1972-05-23 1979-11-07
CA979730A (en) * 1972-06-08 1975-12-16 General Foods Corporation Shortening composition
US3995068A (en) * 1972-11-21 1976-11-30 Gerber Products Company Method of making sweetened storage stable peanut butter spread and product thereof
JPS5128703B2 (en:Method) * 1973-03-05 1976-08-20
US4062986A (en) * 1973-12-06 1977-12-13 Gerber Products Company Method for preparing sweetened, storage stable, chunky peanut spread and product thereof
US4145452A (en) * 1974-01-14 1979-03-20 Cousin Charles M Fatty substances of quasi-vitreous structure
US3935319A (en) * 1974-05-28 1976-01-27 The Procter & Gamble Company Protein food product
JPS5221006A (en) * 1975-08-09 1977-02-17 Dai Ichi Kogyo Seiyaku Co Ltd Oil and fat composition
US4420496A (en) * 1979-10-30 1983-12-13 Par Way Manufacturing Co. Low temperature release agent compositions particularly useful for frozen food products
US4464411A (en) * 1982-11-05 1984-08-07 Scm Corporation Confectionary coating compositions containing polyglycerol ester emulsifiers

Also Published As

Publication number Publication date
US4664927A (en) 1987-05-12
WO1986000787A1 (en) 1986-02-13
JPH0198443A (ja) 1989-04-17
CA1276496C (en) 1990-11-20
GR851827B (en:Method) 1985-11-26
PT80847B (en) 1987-05-27
PT80847A (en) 1985-08-01
EP0189469B1 (en) 1990-03-21
EP0189469A1 (en) 1986-08-06
DE3576637D1 (de) 1990-04-26
AU4676385A (en) 1986-02-25
ES545494A0 (es) 1986-02-01
IL75881A0 (en) 1985-12-31

Similar Documents

Publication Publication Date Title
ES8604013A1 (es) Metodo para aumentar la viscosidad de una composicion comes-tible que contiene grasa o aceite
JPS57175556A (en) Cap for carton, etc. of ice cream
KR880013462A (ko) 템퍼링촉진제 및 그 사용법
EP0291006A3 (en) Lubricating oil composition having improved temperature characteristics
DE3169418D1 (en) Alpha-amylase inactivator, process for its preparation, composition containing said inactivator, and this inactivator for the regulation of the blood sugar level
ATE37652T1 (de) Kakaopulver.
IE812367L (en) Anti-acne compositions
ZA883822B (en) Fat for chocolate
DE69021123D1 (de) Fettzusammensetzung für Schokolade-Konfekt.
EP0898897A3 (en) Low fat chocolate
OA07463A (en) Anti-coagulants of the 4-hydroxycoumarin type; the preparation thereof; and rodentical composition (baits) compresing such anti-coagulants.
JPS55114261A (en) Chocolate for flozen food
DE3166202D1 (en) A process for producing a fat-continuous emulsion comprising a fat blend having a high solid fat content at relatively high ambient temperatures
IE36238B1 (en) Fat
NO951268L (no) Fremstilling av konfekt
DE69028751D1 (de) Füllungszusammensetzung für Konfekt
EP0383380A3 (en) Edible fat-containing products
JPS54131607A (en) Lubricating oil composition
AU536819B2 (en) Preparation of 1- carvone from pseudomon as nc1b no.11671
JPS5515785A (en) Preparation of hard butter
AU7496881A (en) Skin cream containing tea tree oil
JPS57144988A (en) Production of oil or fat
AU526442B2 (en) Preparation of 2,2: -bis (4-substituted phenol) sulphides
DE3070849D1 (en) Elastomer compositions derived from thiodiethanol having reduced odour and increased thermal stability, and process for their preparation
JPS5455762A (en) Ice cream composition