MX2009009103A - Composiciones de confiteria de baja densidad. - Google Patents

Composiciones de confiteria de baja densidad.

Info

Publication number
MX2009009103A
MX2009009103A MX2009009103A MX2009009103A MX2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A
Authority
MX
Mexico
Prior art keywords
low density
confectionery compositions
glucose
density confectionery
composition
Prior art date
Application number
MX2009009103A
Other languages
English (en)
Inventor
Simone Patricia Cantz
Original Assignee
Barry Callebaut Ag
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 Barry Callebaut Ag filed Critical Barry Callebaut Ag
Publication of MX2009009103A publication Critical patent/MX2009009103A/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
    • A23G1/50—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
    • A23G1/30—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
    • A23G1/30—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

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)
  • Confectionery (AREA)

Abstract

Una composición de confitería comprende material con base de cocoa, grasa, glucosa y sacarosa; la composición comprende glucosa en una cantidad de entre 10% y 85% en peso con base en el peso de la composición, tiene una relación de peso de glucosa a sacarosa de al menos 0.5, preferiblemente entre 1.2 y 3.5, y tiene una relación de peso de glucosa a grasa de al menos 0.5, preferiblemente 0.9 y 4; la composición tiene una densidad menor a 0.2 g/cm3, preferiblemente entre 0.03 y 0.15 g/cm3.
MX2009009103A 2007-02-27 2008-02-26 Composiciones de confiteria de baja densidad. MX2009009103A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0703719A GB0703719D0 (en) 2007-02-27 2007-02-27 Composition
PCT/EP2008/001505 WO2008104361A1 (en) 2007-02-27 2008-02-26 Low density confectionery compositions

Publications (1)

Publication Number Publication Date
MX2009009103A true MX2009009103A (es) 2009-12-14

Family

ID=37945752

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009009103A MX2009009103A (es) 2007-02-27 2008-02-26 Composiciones de confiteria de baja densidad.

Country Status (7)

Country Link
US (1) US8795759B2 (es)
EP (1) EP2124596B1 (es)
JP (1) JP2010518877A (es)
CA (1) CA2678731A1 (es)
GB (1) GB0703719D0 (es)
MX (1) MX2009009103A (es)
WO (1) WO2008104361A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2440066B1 (en) 2009-06-12 2013-10-09 Mars, Incorporated Polymer gelation of oils
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
CN104684404B (zh) 2012-09-28 2019-03-05 Wm.雷格利Jr.公司 耐热巧克力
WO2022117596A1 (en) * 2020-12-01 2022-06-09 Carmel B.V. Method for preparing a chocolate product

Family Cites Families (36)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB459582A (en) 1935-07-11 1937-01-11 John William Todd Improvements in and relating to manufactured articles of food or confectionery
GB459583A (en) 1935-07-11 1937-01-11 John William Todd Improved process for manufacturing articles of food or confectionery
US2328791A (en) * 1941-07-01 1943-09-07 American Maize Prod Co Chocolate composition and method of making
US2904438A (en) * 1956-04-09 1959-09-15 Mars Inc Chocolate product and process
US3607309A (en) * 1968-11-01 1971-09-21 Kraftco Corp Preparation of marshmallow with milk solids
GB1490814A (en) * 1975-07-22 1977-11-02 Cadbury Ltd Heat-resistant chocolate product and method of manufacturing same
US4081559A (en) 1975-07-22 1978-03-28 Cadbury Limited Edible composition and method of manufacturing same
US4251561A (en) * 1979-06-04 1981-02-17 General Mills, Inc. Low-moisture, frangible aerated confections and method of preparation
JPS6033462B2 (ja) 1979-12-12 1985-08-02 森永製菓株式会社 耐熱性の優れた油脂性菓子の製造法
GR73126B (es) 1980-01-30 1984-02-07 Battelle Memorial Institute
NL8004633A (nl) 1980-08-15 1982-03-16 Pieter Cornelis Schotsman Werkwijze voor de bereiding van gevormde chocolade en aldus verkregen gevormde chocolade.
US4410555A (en) 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Expanded food products
JPS59156246A (ja) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd チヨコレ−トの製造法
DE3687649T2 (de) 1985-12-20 1993-06-03 Morinaga & Co Konditorwaren.
JPS62163657A (ja) 1986-01-09 1987-07-20 Sadao Nakayama チヨコレ−トホイツプクリ−ムの製造法
JPS63202341A (ja) 1987-02-19 1988-08-22 Morinaga & Co Ltd 含気チヨコレ−ト及びその製造法
CH679001A5 (es) * 1989-07-03 1991-12-13 Battelle Memorial Institute
JPH03139269A (ja) 1989-10-24 1991-06-13 Ulvac Japan Ltd バッチ式真空発泡冷却装置
JPH03198742A (ja) 1989-12-27 1991-08-29 Meiji Seika Kaisha Ltd チョコレートムースの製造方法
JP2726535B2 (ja) * 1989-12-28 1998-03-11 花王株式会社 気泡入りチョコレートおよびその製法
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
US5342635A (en) * 1993-05-12 1994-08-30 General Mills, Inc. Puffed edible foams and high intensity microwave method of preparation
GB2307165A (en) 1995-11-20 1997-05-21 Nestle Sa Composite confectionery product
GB9620027D0 (en) 1996-09-26 1996-11-13 Cerestar Holding Bv Chocolate containing spray dried glucose
GB9804401D0 (en) 1998-03-02 1998-04-29 Nestle Sa Chocolate crumb
CA2359505C (en) * 1999-01-15 2010-05-04 Andrew Joseph Keogh Process for producing an expanded foodstuff
WO2000057715A1 (en) 1999-03-30 2000-10-05 Fuji Oil Company, Limited Foamed chocolate and process for producing the same
ATE241281T1 (de) 1999-10-22 2003-06-15 Apv Systems Ltd Belüftungssystem für konditorwaren
AU3008800A (en) 2000-04-20 2001-10-25 Mars, Incorporated Heat stable confectionery
EP1297750A4 (en) 2000-06-27 2004-03-24 Meiji Seika Kaisha SMALL HOLLOW OVENS CONTAINING BLOWED CHOCOLATE AND PROCESS FOR PRODUCING THE SAME
JP2002291414A (ja) * 2001-03-30 2002-10-08 Morinaga & Co Ltd マシュマロ様食品
JP4093527B2 (ja) 2001-04-20 2008-06-04 カバヤ食品株式会社 砂糖菓子の製造方法
AU2002327081A1 (en) 2002-12-23 2004-07-08 Mars, Incorporated Shelf-stable confectionery
US20040131752A1 (en) 2003-01-06 2004-07-08 Best Eric T. Melt-resistant fudge article and methods of using same
US20050118311A1 (en) 2003-12-02 2005-06-02 Best Eric T. Reduced-fat flavored coating and methods of using same
MX2007014398A (es) 2005-05-20 2008-02-12 Nestec Sa Confite altamente aireado.

Also Published As

Publication number Publication date
EP2124596A1 (en) 2009-12-02
JP2010518877A (ja) 2010-06-03
WO2008104361A1 (en) 2008-09-04
US8795759B2 (en) 2014-08-05
GB0703719D0 (en) 2007-04-04
EP2124596B1 (en) 2014-11-19
US20100151110A1 (en) 2010-06-17
CA2678731A1 (en) 2008-09-04

Similar Documents

Publication Publication Date Title
MX2009012560A (es) Intensificadores de dulzor, composiciones edulcorantes de dulzor intensificado, métodos para su formulacion, y usos.
PH12015500891A1 (en) A stable iron oligosaccharide compound
MY168606A (en) Method to make steviol glycoside isomers
EP2522233A3 (en) Dietary fiber composition comprising glucomannan, xanthan gum, alginate and lipid
UA27716U (en) Method for making preserved vegetable paste
MX2010007338A (es) Composiciones comestibles.
MX2019010954A (es) Mezclas de glucosidos.
MX2010010726A (es) Composicion de estilizado de cabello.
MX2012003702A (es) Composiciones de carbohidratos que ejercen un mayor impacto sobre la respuesta insulinica que sobre la respuesta glucemica.
WO2010030944A3 (en) Functional food paste
WO2007016600A3 (en) Method of preserving the function of insulin-producing cells
WO2006127070A3 (en) An edible composition including a delivery system for active components
WO2006127069A3 (en) A delivery system for active components as part of an edible composition including a ratio of encapsulating material and active component
TW200626081A (en) Functional sugar replacement
EP2781165A3 (en) A beverage composition
WO2006127604A3 (en) Confectionery composition including an elastomeric component, a cooked saccharide component, and a food acid
HK1145184A1 (en) Compositions and use of cis-1,1,1,4,4,4-hexafluoro-2-butene foam-forming composition in the preparation of polyisocyanate-based foams
WO2007043057A3 (en) Compositions for nasal delivery
IL194256A0 (en) Compositions and methods to add value to plant products, increasing the commercial quality, resistance to external factors and polyphenol content thereof
MX2011013787A (es) Composicion de chocolate resistente a la temperatura y metodo.
MX2007012623A (es) Inulina de cadena larga.
ZA201004224B (en) Production of food products with enhanced in mouth and mental refreshment
MX2007007360A (es) Composicion basada en fruta estable al ambiente que comprende almidon y lista para servirse.
MX2015012264A (es) Composicion de hidratos de carbono con fibra.
MX2009009103A (es) Composiciones de confiteria de baja densidad.

Legal Events

Date Code Title Description
FG Grant or registration