GB459582A - Improvements in and relating to manufactured articles of food or confectionery - Google Patents

Improvements in and relating to manufactured articles of food or confectionery

Info

Publication number
GB459582A
GB459582A GB1988335A GB1988335A GB459582A GB 459582 A GB459582 A GB 459582A GB 1988335 A GB1988335 A GB 1988335A GB 1988335 A GB1988335 A GB 1988335A GB 459582 A GB459582 A GB 459582A
Authority
GB
United Kingdom
Prior art keywords
cellular
chocolate
food
confectionery
parts
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
GB1988335A
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.)
ROWNTREE AND Co Ltd
Original Assignee
ROWNTREE AND Co Ltd
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 ROWNTREE AND Co Ltd filed Critical ROWNTREE AND Co Ltd
Priority to GB1988335A priority Critical patent/GB459582A/en
Publication of GB459582A publication Critical patent/GB459582A/en
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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G3/52—Aerated, foamed, cellular or porous products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

459,582. Food and confectionery. TODD, J. W., 131, 5th Avenue, Tang Hall, and ROWNTREE & CO., Ltd., Wigginton Road, both in York. July 11, 1935, No. 19883. [Classes 28 (i) and 129] [See also Group I] An article of food or confectionery consisting of, or comprising parts consisting of, an edible fatty material which is fluid or semifluid at temperatures exceeding about 90‹ F., is characterized by the whole article, or such parts, at lower temperatures, being in the form of a rigid cellular or honeycomb structure readily visible to the eye. The cellular structure is produced, either alone or in combination with non-cellular parts, by the process described in Specification 459,583. The fatty material may consist of cocoa-butter, and may contain one or more other ingredients, such as sugar, cocoa, milk, biscuit, nuts, raisins, fondant cream, &c. The cavities of the cellular structure may contain air or gas at a pressure below, equal to, or above atmospheric pressure. As shown, a tablet consists of a mass of cellular chocolate 4 containing raisins and nuts 5, 6. The surface 8 may be covered with a layer of non - cellular chocolate &c. The cellular chocolate may be sandwiched or mixed with non-cellular chocolate or with some other edible product. The cellular material may be combined with an external covering of foil, card, paper, &c. adhering thereto.
GB1988335A 1935-07-11 1935-07-11 Improvements in and relating to manufactured articles of food or confectionery Expired GB459582A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1988335A GB459582A (en) 1935-07-11 1935-07-11 Improvements in and relating to manufactured articles of food or confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1988335A GB459582A (en) 1935-07-11 1935-07-11 Improvements in and relating to manufactured articles of food or confectionery

Publications (1)

Publication Number Publication Date
GB459582A true GB459582A (en) 1937-01-11

Family

ID=10136762

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1988335A Expired GB459582A (en) 1935-07-11 1935-07-11 Improvements in and relating to manufactured articles of food or confectionery

Country Status (1)

Country Link
GB (1) GB459582A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985002757A1 (en) * 1983-12-20 1985-07-04 Agro-Industria Innovációs Vállalat Fruit containing chocolate products and process for their preparation
WO2005002352A1 (en) * 2003-06-30 2005-01-13 Nestec S.A. Confectionery product
WO2010031502A1 (en) * 2008-09-19 2010-03-25 Nestec S.A. Fat-based confectionery material and process for production thereof
US8795759B2 (en) 2007-02-27 2014-08-05 Barry Callebaut Ag Low density confectionery compositions

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985002757A1 (en) * 1983-12-20 1985-07-04 Agro-Industria Innovációs Vállalat Fruit containing chocolate products and process for their preparation
WO2005002352A1 (en) * 2003-06-30 2005-01-13 Nestec S.A. Confectionery product
US8795759B2 (en) 2007-02-27 2014-08-05 Barry Callebaut Ag Low density confectionery compositions
WO2010031502A1 (en) * 2008-09-19 2010-03-25 Nestec S.A. Fat-based confectionery material and process for production thereof

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