MX174571B - Leche chocolatada y procedimiento de preparacion - Google Patents

Leche chocolatada y procedimiento de preparacion

Info

Publication number
MX174571B
MX174571B MX026958A MX2695887A MX174571B MX 174571 B MX174571 B MX 174571B MX 026958 A MX026958 A MX 026958A MX 2695887 A MX2695887 A MX 2695887A MX 174571 B MX174571 B MX 174571B
Authority
MX
Mexico
Prior art keywords
galactomannan
xanthene
milk
mpa
varies
Prior art date
Application number
MX026958A
Other languages
English (en)
Other versions
MX26958A (es
Inventor
Jean Luc Schuppiser
Antoine Countant
Jean Claude Bozetto
Original Assignee
Rhone Poulenc Chimie
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9338543&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX174571(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Rhone Poulenc Chimie filed Critical Rhone Poulenc Chimie
Publication of MX26958A publication Critical patent/MX26958A/es
Publication of MX174571B publication Critical patent/MX174571B/es

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
    • A23G1/56—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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • 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
    • A23G2200/12—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 dairy products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)
  • Formation And Processing Of Food Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Amplifiers (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)

Abstract

La presente invención se refiere a procedimiento de preparación de una leche chocolatada teniendo una viscosidad comprendida entre 10 y 100 mPa.s, caracterizado por, que consiste en dispersar en la leche de 0.01 a 0.1 por ciento en peso de una mezcla de goma de xanteno y de por lo menos una galactomanana capaz de formar una jalea acuosa en asociación con la goma de xanteno en concentración por lo menos igual a 0.1 por ciento, en una relación ponderal de xanteno/galactomanana comprendida entre 80/20 y 20/80, en agregar polvo de cacao, eventualmente azúcar, en esterilizar o pasteurizar a una temperatura de 80 a 150 grados C y entonces en enfriar manteniendo al líquido en movimiento por lo menos hasta una temperatura inferior al punto de gelificación de la asociación xanteno-galactomanana. Una leche con chocolate en forma líquida que esencialmente homogenea y estable para ser almacenada que tiene una viscosidad que varía de 10 a 100 mPa.s, que comprende una base láctea que incluye una suspensión de macropartículas de cocoa, además comprende una cantidad estabilizadora de mezcla en suspensión de xanteno-galactomanana adaptada para la formación de un gel acuoso de la misma, donde la relación por peso de xanteno/galactomanana varia de 80/20 a 20/80.
MX026958A 1986-08-28 1987-08-25 Leche chocolatada y procedimiento de preparacion MX174571B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8612153A FR2603166B1 (fr) 1986-08-28 1986-08-28 Lait chocolate

Publications (2)

Publication Number Publication Date
MX26958A MX26958A (es) 1993-12-01
MX174571B true MX174571B (es) 1994-05-25

Family

ID=9338543

Family Applications (1)

Application Number Title Priority Date Filing Date
MX026958A MX174571B (es) 1986-08-28 1987-08-25 Leche chocolatada y procedimiento de preparacion

Country Status (17)

Country Link
US (1) US5066508A (es)
EP (1) EP0259203B1 (es)
JP (1) JPS6359839A (es)
AT (1) ATE62377T1 (es)
AU (1) AU610515B2 (es)
CA (1) CA1314755C (es)
DE (1) DE3769249D1 (es)
DK (1) DK447187A (es)
ES (1) ES2021735B3 (es)
FI (1) FI873728A7 (es)
FR (1) FR2603166B1 (es)
GR (1) GR3002091T3 (es)
IE (1) IE60118B1 (es)
MX (1) MX174571B (es)
NO (1) NO873602L (es)
NZ (1) NZ221512A (es)
PT (1) PT85611B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3900194A1 (de) * 1989-01-05 1990-07-12 Jacobs Suchard Ag Trinkschokolade und verfahren zum herstellen derselben
FR2730607B1 (fr) * 1995-02-21 1997-04-18 Cedilac Sa Preparation liquide pour un produit alimentaire a base de cereales
US6458402B1 (en) * 1997-04-04 2002-10-01 Pepsico, Inc. Process for making milkshake beverage compositions having improved consistency, flavor and physical stability
ES2133097B1 (es) * 1997-04-21 2000-04-01 Chocolates Valor S A Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente.
US20060191985A1 (en) * 2005-02-28 2006-08-31 Norcom John D Flexi-resilient to rigid container including vertically hinged sides
EP2005839A1 (en) * 2007-06-12 2008-12-24 Unilever N.V. Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum
ES2323659T5 (es) * 2007-06-12 2012-12-19 Unilever N.V. Concentrado envasado para preparar un caldo, sopa, salsa, salsa de carne o para uso como un condimento, comprendiendo el concentrado xantano y goma tara
US20110189109A1 (en) * 2008-10-03 2011-08-04 Pratibha Sudhir Pilgaonkar Compositions comprising fenugreek hydrocolloids
GB2522007B (en) * 2013-11-01 2018-04-11 Tate & Lyle Custom Ingredients Llc Method of preparing an alkalized carob
EP3193637A4 (en) 2014-08-27 2018-01-10 FMC Corporation Improved drink stabilizer composition and stabilized drink compositions

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1989758A (en) * 1933-01-23 1935-02-05 Int Patents Dev Co Milk and chocolate suspension
FR2029251A5 (en) * 1969-01-21 1970-10-16 Kelco Co Cold-jellied milk comp
US3507664A (en) * 1969-02-20 1970-04-21 Kelco Co Milk gel composition
US3679658A (en) * 1970-02-03 1972-07-25 Gen Mills Inc Calcium carboxylalkyl ethers of galactomannan gums
FR2296376A1 (fr) * 1975-01-06 1976-07-30 Pierrefitte Auby Sa Preparation industrielle de flans aux oeufs et nouveau produit en resultant
FR2402678A1 (fr) * 1977-09-12 1979-04-06 Ceca Sa Compositions gelifiantes a base de galactomannanes et de xanthane
US4219583A (en) * 1979-01-15 1980-08-26 Merck & Co., Inc. Process of increasing viscosity in agitated milk systems
US4242367A (en) * 1979-01-26 1980-12-30 Merck & Co., Inc. Milk shake and soft serve frozen dessert stabilizer
JPS5728254A (en) * 1980-07-28 1982-02-15 Furointo Sangyo Kk Automatic disintegration tester
GB2110517B (en) * 1981-12-04 1985-07-10 Gen Foods Ltd Gelled milk compositions
US4479973A (en) * 1983-02-16 1984-10-30 General Foods Limited Gelled milk compositions
JPS6019452A (ja) * 1983-07-13 1985-01-31 Morinaga Milk Ind Co Ltd シエイク・ドリンクの製造法
US4647470A (en) * 1985-11-27 1987-03-03 Merck & Co., Inc. Low-acetyl gellan gum blends

Also Published As

Publication number Publication date
EP0259203A2 (fr) 1988-03-09
EP0259203B1 (fr) 1991-04-10
NO873602L (no) 1988-02-29
DE3769249D1 (de) 1991-05-16
GR3002091T3 (en) 1992-12-30
ES2021735B3 (es) 1991-11-16
EP0259203A3 (en) 1988-12-28
IE872280L (en) 1988-02-28
DK447187A (da) 1988-03-01
AU610515B2 (en) 1991-05-23
US5066508A (en) 1991-11-19
FI873728L (fi) 1988-02-29
JPS6359839A (ja) 1988-03-15
NZ221512A (en) 1989-01-27
PT85611A (fr) 1987-09-01
FR2603166B1 (fr) 1990-10-12
FI873728A0 (fi) 1987-08-27
IE60118B1 (en) 1994-06-01
ATE62377T1 (de) 1991-04-15
MX26958A (es) 1993-12-01
CA1314755C (fr) 1993-03-23
NO873602D0 (no) 1987-08-26
JPH0218817B2 (es) 1990-04-26
AU7740087A (en) 1988-03-03
FR2603166A1 (fr) 1988-03-04
PT85611B (pt) 1990-05-31
DK447187D0 (da) 1987-08-27
FI873728A7 (fi) 1988-02-29

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