FI120130B - Chokladkomposition - Google Patents
Chokladkomposition Download PDFInfo
- Publication number
- FI120130B FI120130B FI960657A FI960657A FI120130B FI 120130 B FI120130 B FI 120130B FI 960657 A FI960657 A FI 960657A FI 960657 A FI960657 A FI 960657A FI 120130 B FI120130 B FI 120130B
- Authority
- FI
- Finland
- Prior art keywords
- erythritol
- maltitol
- chocolate
- composition
- weight
- Prior art date
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
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/16—Circular conches, i.e. rollers being displaced on a closed or circular rolling circuit
-
- 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—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Claims (8)
1. Komposition lämplig för att erhälla choklad, kännetecknad av att den innefattar kakaosmör, krossa- 5 de kakaobönkärnor och en blandning av erytritol och maiti-toi, väri viktförhällandet mellan erytritol och maltitol är frän 80 %: 20 % tili 60 %: 40 %.
2. Komposition enligt patentkrav 1, kännetecknad av att det mellan erytritol och maltitol är 70 %: 30 %.
3. Choklad, kännetecknad av att den innefat tar erytritol och maltitol, väri viktförhällandet mellan erytritol och maltitol är frän 80 %: 20 % tili 60 %: 40 %.
4. Choklad enligt patentkrav 3, kännetecknad av att viktförhällandet mellan erytritol och maltitol är 15 70 %: 30 %.
5. Förfarande för framställning av choklad inne-fattande en blandning av erytritol och maltitol som söt-ningsmedel, varvid kompositionen efter blandning av chok-ladingredienserna utsätts för ett konchningssteg, kän- 20 netecknat av att konchningssteget är torr och/eller torr/vät konchning som utförs vid en temperatur av minst 65 °C, företrädesvis i omrädet 65 - 100 °C och att viktförhällandet mellan erytritol och maltitol är frän 80 %: 20 % tili 60 %: 40 % och att maltitolen har en renhet > 90 %, 25 företrädesvis > 95 %, särskilt cirka 99 %.
6. Förfarande enligt patentkrav 5, känneteck-nat av att konchningstemperaturen är i omrädet 75 - 85 °C.
7. Förfarande enligt antingen patentkrav 5 eller 6, kännetecknat av att konchningen utförs under en 30 period av upp tili 16 h, särskilt 6 - 16 h.
8. Förfarande enligt nagot av patentkraven 5--7,, kännetecknat av att chokladkompositionen innefattar 30 - 60 vikt% av en erytritol/maltitol-blandning, företrä-desvis 40 - 60 vikt%, särskilt 45 - 55 vikt%, varvid de 5 övriga beständsdelarna i kompositionen innefattar krossade kakaobönkärnor och kakaosmör förutom det kakaosmör som finns inneslutet i de krossade kakaobönkärnorna.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9502794.2A GB9502794D0 (en) | 1995-02-14 | 1995-02-14 | Chocolate composition |
| GB9502794 | 1995-02-14 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| FI960657A0 FI960657A0 (sv) | 1996-02-14 |
| FI960657A FI960657A (sv) | 1996-08-15 |
| FI120130B true FI120130B (sv) | 2009-07-15 |
Family
ID=10769524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI960657A FI120130B (sv) | 1995-02-14 | 1996-02-14 | Chokladkomposition |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US6143345A (sv) |
| EP (1) | EP0727146B1 (sv) |
| JP (1) | JP3439012B2 (sv) |
| AT (1) | ATE195632T1 (sv) |
| CA (1) | CA2169244C (sv) |
| DE (1) | DE69609874T2 (sv) |
| DK (1) | DK0727146T3 (sv) |
| ES (1) | ES2149424T3 (sv) |
| FI (1) | FI120130B (sv) |
| GB (1) | GB9502794D0 (sv) |
| GR (1) | GR3034522T3 (sv) |
| NO (1) | NO311913B1 (sv) |
| PT (1) | PT727146E (sv) |
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9608153D0 (en) * | 1996-04-19 | 1996-06-26 | Cerestar Holding Bv | Anti-cariogenic activity of erythritol |
| CA2335714A1 (en) * | 1998-06-16 | 1999-12-23 | Victor R. Davila | Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby |
| US6875460B2 (en) * | 2000-06-06 | 2005-04-05 | Spi Polyols, Inc. | Co-crystallized polyols and hydrogenated maltodextrin |
| US7815956B2 (en) * | 2001-04-27 | 2010-10-19 | Pepsico | Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products |
| BR0209447B1 (pt) * | 2001-05-01 | 2014-04-15 | Pepsico Inc | Uso de eritritol e d-tagatose em produtos alimentícios e bebidas de zero ou baixa caloria |
| EP1490031A1 (en) * | 2002-03-07 | 2004-12-29 | Vectura Limited | Fast melt multiparticulate formulations for oral delivery |
| US20040086615A1 (en) * | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
| JP2008515407A (ja) * | 2004-10-08 | 2008-05-15 | ガムリンク エー／エス | 菓子製品 |
| GB0524128D0 (en) | 2005-11-28 | 2006-01-04 | Barry Callebaut Ag | Compositions |
| RU2009132748A (ru) * | 2007-02-12 | 2011-03-20 | Вм. Ригли Дж. Компани (Us) | Кондитерское изделие и способ его изготовления |
| RU2009133389A (ru) * | 2007-02-12 | 2011-03-20 | Вм. Ригли Дж. Компани (Us) | Кондитерское изделие и способ его изготовления (варианты) |
| DK2136652T3 (da) | 2007-04-16 | 2013-04-02 | Cargill Inc | Reducere polyolers sensoriske køleeffekt |
| WO2009001063A1 (en) * | 2007-06-22 | 2008-12-31 | Cadbury Holdings Limited | Chocolate composition |
| WO2010060539A1 (de) * | 2008-11-25 | 2010-06-03 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Verfahren zur herstellung zuckerfreier süsswaren |
| US20110135783A1 (en) * | 2009-12-04 | 2011-06-09 | Ellen's Organics, Inc. | Fruit and vegetables powders with organic sugar alcohols |
| EP2597962A1 (en) * | 2010-07-29 | 2013-06-05 | Cargill, Incorporated | Fat filling with vegetable fat and sweetener |
| MX355339B (es) | 2010-12-30 | 2018-04-16 | Wrigley W M Jun Co | Caramelo duro con reducción en azúcar. |
| ES2573718T3 (es) | 2011-06-07 | 2016-06-09 | Natra Cacao, S.L. Unipersonal | Composición liotrópica de carbohidratos en grasas, procedimiento para obtenerla, aplicación de la misma en la elaboración de chocolate y sucedáneos |
| BR112014016833B1 (pt) | 2012-01-09 | 2019-12-03 | Wrigley W M Jun Co | confeito gelificado com açúcar reduzido |
| ITAN20120052A1 (it) * | 2012-05-10 | 2012-08-09 | Antica Dolceria Rizza Di Rizza Gius Eppe | Cioccolato leggero modica o light con eritritolo o con fruttosio ed eritritolo. |
| DE202012102796U1 (de) | 2012-07-26 | 2012-08-27 | Technische Universität Dresden | Milch- und zuckerfreie hypokalorische Schokoladenzusammensetzung |
| BR102015026538A2 (pt) * | 2015-10-20 | 2017-12-05 | Helena Orlandi Giunti Oliveira Eloisa | formulação de chocolate branco sem leite, sem açúcar, sem glúten, sem soja e com ou sem fibras |
| KR101883969B1 (ko) * | 2016-09-08 | 2018-08-30 | 롯데제과 주식회사 | 유통기한이 연장된 유산균 함유 초콜릿 제조방법 및 이에 의해 제조된 유산균 함유 초콜릿 |
| NL2020146B1 (en) * | 2017-12-21 | 2019-07-01 | Cloetta Holland B V | Chewy confectionary product comprising erythritol |
| MX2022005911A (es) * | 2019-11-21 | 2022-06-27 | Gen Mills Inc | Arandanos infundidos y metodos para prepararlos. |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07100013B2 (ja) * | 1987-04-14 | 1995-11-01 | 三菱化学株式会社 | 味覚調整剤 |
| JPH0728669B2 (ja) * | 1987-08-14 | 1995-04-05 | 三菱化学株式会社 | ハ−ドキヤンデ−及びその製造方法 |
| JPH0751039B2 (ja) * | 1988-06-14 | 1995-06-05 | 三菱化学株式会社 | 練り粉菓子 |
| JP2564255B2 (ja) * | 1988-10-13 | 1996-12-18 | 日研化学 株式会社 | 冷感を有する固形チョコレート |
| DK0489515T3 (da) * | 1990-11-22 | 1995-11-06 | Cerestar Holding Bv | Fremgangsmåde til fremstilling af chokolade |
| GB9109125D0 (en) * | 1991-04-27 | 1991-06-12 | Cerestar Holding Bv | Sweetening composition |
| FR2676164A1 (fr) * | 1991-05-06 | 1992-11-13 | Roquette Freres | Chocolat hypocalorique. |
| US5425957A (en) * | 1994-03-29 | 1995-06-20 | Kraft Jacobs Suchard Ag | Product and process for producing a sucrose-free water-containing milk chocolate |
| US5468509A (en) * | 1994-03-29 | 1995-11-21 | Kraft Jacobs Suchard | Process for producing water-containing milk chocolate |
-
1995
- 1995-02-14 GB GBGB9502794.2A patent/GB9502794D0/en active Pending
-
1996
- 1996-02-08 US US08/598,533 patent/US6143345A/en not_active Expired - Fee Related
- 1996-02-09 CA CA002169244A patent/CA2169244C/en not_active Expired - Fee Related
- 1996-02-12 AT AT96300932T patent/ATE195632T1/de not_active IP Right Cessation
- 1996-02-12 EP EP96300932A patent/EP0727146B1/en not_active Expired - Lifetime
- 1996-02-12 DK DK96300932T patent/DK0727146T3/da active
- 1996-02-12 PT PT96300932T patent/PT727146E/pt unknown
- 1996-02-12 DE DE69609874T patent/DE69609874T2/de not_active Expired - Lifetime
- 1996-02-12 ES ES96300932T patent/ES2149424T3/es not_active Expired - Lifetime
- 1996-02-13 JP JP02541896A patent/JP3439012B2/ja not_active Expired - Fee Related
- 1996-02-13 NO NO19960570A patent/NO311913B1/no not_active IP Right Cessation
- 1996-02-14 FI FI960657A patent/FI120130B/sv not_active IP Right Cessation
-
2000
- 2000-09-29 GR GR20000402212T patent/GR3034522T3/el not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE69609874T2 (de) | 2000-12-28 |
| EP0727146B1 (en) | 2000-08-23 |
| JP3439012B2 (ja) | 2003-08-25 |
| ATE195632T1 (de) | 2000-09-15 |
| ES2149424T3 (es) | 2000-11-01 |
| CA2169244C (en) | 2005-12-20 |
| JPH08242769A (ja) | 1996-09-24 |
| GR3034522T3 (en) | 2000-12-29 |
| CA2169244A1 (en) | 1996-08-15 |
| MX9600595A (es) | 1997-07-31 |
| EP0727146A2 (en) | 1996-08-21 |
| NO960570L (no) | 1996-08-15 |
| NO311913B1 (no) | 2002-02-18 |
| GB9502794D0 (en) | 1995-04-05 |
| DE69609874D1 (de) | 2000-09-28 |
| PT727146E (pt) | 2000-12-29 |
| US6143345A (en) | 2000-11-07 |
| NO960570D0 (no) | 1996-02-13 |
| FI960657A (sv) | 1996-08-15 |
| DK0727146T3 (da) | 2000-09-18 |
| EP0727146A3 (en) | 1997-01-02 |
| FI960657A0 (sv) | 1996-02-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI120130B (sv) | Chokladkomposition | |
| US5244690A (en) | Process for the production of chocolate | |
| EP0738111B1 (en) | Product and process for producing an improved sucrose-free milk chocolate | |
| AU680246B2 (en) | Aerated and grainy confectionary product and process for manufacturing the said confectionary product | |
| DE68923948T2 (de) | Diätetische Süssungsmittelzusammensetzung. | |
| US5017400A (en) | Non-cariogenic sweetener | |
| FI88247B (fi) | Haordkaramell innehaollande xylitol och foerfarande foer framstaellning av denna | |
| JPH06506586A (ja) | ミルクチョコレートおよびその製造方法 | |
| JP4331013B2 (ja) | チョコレート含有菓子の製造方法及びチョコレート含有菓子 | |
| JP2002534072A (ja) | ダイエット用チョコレート組成物 | |
| EP1776015A1 (de) | Organoleptisch verbesserte und besonders lagerstabile hartkaramellen | |
| US6872410B2 (en) | Edible chewing gum and process for preparing | |
| KR20120057253A (ko) | 씨리얼을 포함하는 초콜렛 아이스바의 제조방법 | |
| JP2564255B2 (ja) | 冷感を有する固形チョコレート | |
| US5976605A (en) | Chocolate containing spray dried glucose | |
| RU2254029C2 (ru) | Диетическая низкокалорийная шоколадная композиция и способ ее изготовления | |
| CA1229517A (en) | Chewy confection | |
| JPS60232058A (ja) | チヨコレ−ト | |
| US20060240176A1 (en) | Method for manufacturing confectionery, freeze drying method and freeze-dried confectionery | |
| MXPA96000595A (en) | Chocol composition | |
| JPS63116644A (ja) | マロン風味菓子の製造法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Ref document number: 120130 Country of ref document: FI |
|
| MM | Patent lapsed |