GB459583A - Improved process for manufacturing articles of food or confectionery - Google Patents

Improved process for manufacturing articles of food or confectionery

Info

Publication number
GB459583A
GB459583A GB1988435A GB1988435A GB459583A GB 459583 A GB459583 A GB 459583A GB 1988435 A GB1988435 A GB 1988435A GB 1988435 A GB1988435 A GB 1988435A GB 459583 A GB459583 A GB 459583A
Authority
GB
United Kingdom
Prior art keywords
cellular
fluid
moulds
bubbles
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
GB1988435A
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 GB1988435A priority Critical patent/GB459583A/en
Publication of GB459583A publication Critical patent/GB459583A/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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/208—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0294—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2069—Moulding or shaping of cellular or expanded articles

Abstract

A process for manufacturing articles of food or confectionery of the kind described in Specification 459,582 and composed mainly of, or comprising parts composed mainly of, an edible fatty material which is fluid, or semi-fluid at temperatures exceeding about 90 DEG F., the whole article or such parts possessing at ordinary atmospheric temperatures a cellular or honeycomb structure, is characterized in that a very large number of separate but closely associated bubbles of air or gas of a magnitude readily visible to the eye are distributed, dispersed, or produced in the fatty material while fluid, (for example by first aerating it with minute bubbles and then reducing the pressure on it to expand the bubbles), and the material is finally cooled so as to set it in its cellular form. The fatty material, such as a chocolate mixture, may be aerated by means of a whisk, centrifuge, &c. The reduction of pressure may be applied during moulding, the moulds being then cooled by an air blast, or by contact with a cold liquid. The cellular material may be coated with solid material, e.g. chocolate, foil, paper, &c. by lining the moulds, or by the use of moulds formed of solid material; or the material which is to be given a cellular structure may be treated while mixed with or containing solid bodies (nuts, fruit, &c.) or material which is to form non-cellular integral parts.ALSO:A process for manufacturing articles of food or confectionery of the kind described in Specification 459,582, and composed mainly of, or comprising parts composed mainly of, an edible fatty material which is fluid or semi-fluid at temperatures exceeding about 90 DEG F., the wh le article or such parts possessing at ordinary atmospheric temperatures a cellular or honeycomb structure, is characterized in that a very large number of separate but closely associated bubbles of air or gas of a magnitude readily visible to the eye are distributed, dispersed, or produced in the fatty material while fluid (for example, by first aerating it with minute bubbles and then reducing the pressure on it to expand the bubbles), and the material is finally cooled so as to set it in its cellular form. The fatty material, such as a chocolate mixture, may be aerated by means of a whisk, centrifuge, &c. The reduction of pressure may be applied during moulding, the moulds being then cooled by an air blast, or by contact with a cold liquid. The cellular material may be coated with solid material, e.g. chocolate, foil, paper, &c. by lining the moulds, or by the use of moulds formed of solid material; or the material which is to be given a cellular structure may be treated while mixed with or containing solid bodies (nuts, fruit, &c.) or material which is to form non-cellular integral parts.
GB1988435A 1935-07-11 1935-07-11 Improved process for manufacturing articles of food or confectionery Expired GB459583A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1988435A GB459583A (en) 1935-07-11 1935-07-11 Improved process for manufacturing articles of food or confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1988435A GB459583A (en) 1935-07-11 1935-07-11 Improved process for manufacturing articles of food or confectionery

Publications (1)

Publication Number Publication Date
GB459583A true GB459583A (en) 1937-01-11

Family

ID=10136775

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1988435A Expired GB459583A (en) 1935-07-11 1935-07-11 Improved process for manufacturing articles of food or confectionery

Country Status (1)

Country Link
GB (1) GB459583A (en)

Cited By (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1153232B (en) * 1959-01-06 1963-08-22 Gen Foods Corp Process for the production of a strongly gaseous sugar mass which is practically stable at normal temperature, in particular for food purposes
FR2326152A1 (en) * 1975-10-01 1977-04-29 Gen Foods Corp PROCESS FOR INCORPORATING GAS INTO A CANDY
FR2326151A1 (en) * 1975-10-01 1977-04-29 Gen Foods Corp PROCESS FOR MANUFACTURING A BONBON CARBONATE
FR2508280A1 (en) * 1981-06-24 1982-12-31 Gen Foods Corp Three-component confectionery prods. - comprising crisp core coated with layers of chocolate and carbonated candy
EP0230763A2 (en) * 1985-12-20 1987-08-05 Morinaga & Co., Ltd. Confectionary products
WO2002013618A2 (en) * 2000-08-11 2002-02-21 Compagnie Gervais Danone Method for obtaining an aerated food product and resulting product
EP1266650A1 (en) * 2001-06-12 2002-12-18 Wella Aktiengesellschaft Lower density hairwax
EP1276385A1 (en) * 2000-04-20 2003-01-22 Effem Foods Pty Ltd. Shelf stable confectionery
DE10327433A1 (en) * 2003-06-18 2005-01-05 Beiersdorf Ag Foaming of a skin-care preparation or a cosmetic and/or dermatological preparation is effected using an adapter-pot system for a carbon dioxide-driven foaming apparatus
DE10333710A1 (en) * 2003-07-23 2005-02-24 Beiersdorf Ag Cosmetic, dermatological or pharmaceutical preparations based on gas-containing lipid / wax mixtures
EP1575372A1 (en) * 2002-12-23 2005-09-21 Mars Incorporated Aerated chocolate with microbubbles for improved stability
EP2052628A1 (en) 2007-10-25 2009-04-29 Unilever PLC Aerated fat-continuous products
WO2010031502A1 (en) * 2008-09-19 2010-03-25 Nestec S.A. Fat-based confectionery material and process for production thereof
US8354503B2 (en) 2008-12-16 2013-01-15 Conopco, Inc. Method for extracting hydrophobin from a solution
US8357420B2 (en) 2009-05-29 2013-01-22 Conopco, Inc. Oil-in-water emulsion
US8394444B2 (en) 2009-05-29 2013-03-12 Conopco, Inc. Oil-in-water emulsion
US8795759B2 (en) 2007-02-27 2014-08-05 Barry Callebaut Ag Low density confectionery compositions
US8993030B2 (en) 2005-09-23 2015-03-31 Conopco Low pH aerated products
US9005690B2 (en) 2005-09-23 2015-04-14 Conopco, Inc. Aerated products with reduced creaming
US9115349B2 (en) 2008-10-16 2015-08-25 Conopco, Inc. Hydrophobin solution containing antifoam
WO2016150977A1 (en) 2015-03-23 2016-09-29 Nestec S.A. Aerated confectionery material
US9808026B2 (en) 2011-07-06 2017-11-07 Kraft Foods R&D, Inc. Method for manufacturing a confectionery shell
US9884005B2 (en) 2011-06-23 2018-02-06 Cosmetic Warriors Limited Aerated solid cosmetic composition
GB2508825B (en) * 2012-12-11 2018-04-04 Cosmetic Warriors Ltd Composition
US10123550B2 (en) 2011-07-06 2018-11-13 Kraft Foods R&D, Inc. Method for manufacturing confectionery shells
US10178870B2 (en) 2011-07-06 2019-01-15 Kraft Foods R&D, Inc. Method for manufacturing an aerated confectionery shell
CN114982847A (en) * 2022-06-09 2022-09-02 晋江市金喜缘食品有限责任公司 Production line for producing fine chocolate products and preparation process thereof

Cited By (36)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1153232B (en) * 1959-01-06 1963-08-22 Gen Foods Corp Process for the production of a strongly gaseous sugar mass which is practically stable at normal temperature, in particular for food purposes
FR2326152A1 (en) * 1975-10-01 1977-04-29 Gen Foods Corp PROCESS FOR INCORPORATING GAS INTO A CANDY
FR2326151A1 (en) * 1975-10-01 1977-04-29 Gen Foods Corp PROCESS FOR MANUFACTURING A BONBON CARBONATE
FR2508280A1 (en) * 1981-06-24 1982-12-31 Gen Foods Corp Three-component confectionery prods. - comprising crisp core coated with layers of chocolate and carbonated candy
EP0230763A2 (en) * 1985-12-20 1987-08-05 Morinaga & Co., Ltd. Confectionary products
EP0230763A3 (en) * 1985-12-20 1989-11-23 Morinaga & Co., Ltd. Confectionary products
EP1276385A4 (en) * 2000-04-20 2003-07-09 Effem Foods Shelf stable confectionery
EP1276385A1 (en) * 2000-04-20 2003-01-22 Effem Foods Pty Ltd. Shelf stable confectionery
WO2002013618A2 (en) * 2000-08-11 2002-02-21 Compagnie Gervais Danone Method for obtaining an aerated food product and resulting product
WO2002013618A3 (en) * 2000-08-11 2002-07-04 Gervais Danone Sa Method for obtaining an aerated food product and resulting product
EP1266650A1 (en) * 2001-06-12 2002-12-18 Wella Aktiengesellschaft Lower density hairwax
US7037488B2 (en) 2001-06-12 2006-05-02 Wella Ag Hair wax product with reduced density
EP1575372A4 (en) * 2002-12-23 2006-01-04 Mars Inc Aerated chocolate with microbubbles for improved stability
EP1575372A1 (en) * 2002-12-23 2005-09-21 Mars Incorporated Aerated chocolate with microbubbles for improved stability
DE10327433A1 (en) * 2003-06-18 2005-01-05 Beiersdorf Ag Foaming of a skin-care preparation or a cosmetic and/or dermatological preparation is effected using an adapter-pot system for a carbon dioxide-driven foaming apparatus
DE10333710A1 (en) * 2003-07-23 2005-02-24 Beiersdorf Ag Cosmetic, dermatological or pharmaceutical preparations based on gas-containing lipid / wax mixtures
US8435546B2 (en) 2003-07-23 2013-05-07 Beiersdorf Ag Cosmetic, dermatological or pharmaceutical preparations of lipid/wax mixtures containing gases
US9005690B2 (en) 2005-09-23 2015-04-14 Conopco, Inc. Aerated products with reduced creaming
US8993030B2 (en) 2005-09-23 2015-03-31 Conopco Low pH aerated products
US8795759B2 (en) 2007-02-27 2014-08-05 Barry Callebaut Ag Low density confectionery compositions
EP2052628A1 (en) 2007-10-25 2009-04-29 Unilever PLC Aerated fat-continuous products
WO2010031502A1 (en) * 2008-09-19 2010-03-25 Nestec S.A. Fat-based confectionery material and process for production thereof
US9115349B2 (en) 2008-10-16 2015-08-25 Conopco, Inc. Hydrophobin solution containing antifoam
US8354503B2 (en) 2008-12-16 2013-01-15 Conopco, Inc. Method for extracting hydrophobin from a solution
USRE44812E1 (en) 2008-12-16 2014-03-18 Conopco, Inc. Method for extracting hydrophobin from a solution
US8394444B2 (en) 2009-05-29 2013-03-12 Conopco, Inc. Oil-in-water emulsion
US8357420B2 (en) 2009-05-29 2013-01-22 Conopco, Inc. Oil-in-water emulsion
US9884005B2 (en) 2011-06-23 2018-02-06 Cosmetic Warriors Limited Aerated solid cosmetic composition
US10660844B2 (en) 2011-06-23 2020-05-26 Cosmetic Warriors Limited Solid non-edible cosmetic composition
US9808026B2 (en) 2011-07-06 2017-11-07 Kraft Foods R&D, Inc. Method for manufacturing a confectionery shell
US10123550B2 (en) 2011-07-06 2018-11-13 Kraft Foods R&D, Inc. Method for manufacturing confectionery shells
US10178870B2 (en) 2011-07-06 2019-01-15 Kraft Foods R&D, Inc. Method for manufacturing an aerated confectionery shell
GB2508825B (en) * 2012-12-11 2018-04-04 Cosmetic Warriors Ltd Composition
US10111826B2 (en) 2012-12-11 2018-10-30 Cosmetic Warriors Limited Solid cosmetic composition having dispersed therein gas bubbles, and a process for making a solid cosmetic composition
WO2016150977A1 (en) 2015-03-23 2016-09-29 Nestec S.A. Aerated confectionery material
CN114982847A (en) * 2022-06-09 2022-09-02 晋江市金喜缘食品有限责任公司 Production line for producing fine chocolate products and preparation process thereof

Similar Documents

Publication Publication Date Title
GB459583A (en) Improved process for manufacturing articles of food or confectionery
US2082313A (en) Process for manufacturing articles of food or confectionery
US2435682A (en) Aeration of butterfat-containing liquids
GB196885A (en) An improved method or process for decorating cakes, biscuits, sweets and other confectionery
US2174364A (en) Method of finishing shortening
GB459582A (en) Improvements in and relating to manufactured articles of food or confectionery
US2066574A (en) Method of preparing food concentrates
US2015258A (en) Cheese flavoring and method of producing the same
US3264119A (en) Method of forming a citrus fruit shell container
US2404171A (en) Manufacture of rubber in cellular form
US1550681A (en) Product and process for producing same
GB1509721A (en) Process for making preformed baked potatoes
JPH0335108Y2 (en)
US1288853A (en) Process of manufacturing pastry-shortening.
GB443528A (en) Improved process for prolonging the stability of yoghourt or yoghourt-like milk products
GB1117761A (en) Improvements in or relating to the production of a flowable refrigerated margarine
US1931813A (en) Alimentary substance and process for making the same
GB1074121A (en) Process for preparing pumpable shortening
US1507374A (en) Manufacture of icing
US2658830A (en) Method for making confections
GB493445A (en) A process for the preparation of cream and butter
GB690663A (en) Improvements in or relating to manufacture of edible plastic substances
GB976389A (en) A process of preparing a fat product which can be used as a filling for bonbons and the like
JPS5545302A (en) Processed fat and oil product comprising jelly and their preparation
GB431465A (en) Improvements in and relating to the production of foodstuffs comprising phosphatide