MX2016011571A - Confites resistentes al calor. - Google Patents

Confites resistentes al calor.

Info

Publication number
MX2016011571A
MX2016011571A MX2016011571A MX2016011571A MX2016011571A MX 2016011571 A MX2016011571 A MX 2016011571A MX 2016011571 A MX2016011571 A MX 2016011571A MX 2016011571 A MX2016011571 A MX 2016011571A MX 2016011571 A MX2016011571 A MX 2016011571A
Authority
MX
Mexico
Prior art keywords
heat resistant
fat based
based confection
premixes
milk
Prior art date
Application number
MX2016011571A
Other languages
English (en)
Inventor
Wentzel Joanna
David Glazier Barry
Bernarda Maximilienne VAN DAMME Isabella
Original Assignee
Mars Inc
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 Mars Inc filed Critical Mars Inc
Publication of MX2016011571A publication Critical patent/MX2016011571A/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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • 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
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)

Abstract

La presente invención proporciona un confite basado en grasa resistente al calor en donde al menos una porción de un endulzante natural y/o artificial o leche o un componente de sólidos de cacao del mismo tiene un tamaño de partícula promedio mayor a 50 micrones. Las premezclas que también se proporcionan incluyen el endulzante o leche o sólido de caceo no molido y un poliol también son proporcionadas, y en dichas modalidades en donde las premezclas son usadas para preparar el confite basado en grasa, la resistencia al calor del mismo puede además ser mejorada. Los métodos para hacer el confite basado en grasa, con o sin usar la premezcla, también son proporcionados.
MX2016011571A 2014-03-11 2015-02-27 Confites resistentes al calor. MX2016011571A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201461951402P 2014-03-11 2014-03-11
PCT/US2015/018092 WO2015138168A1 (en) 2014-03-11 2015-02-27 Heat resistant confections

Publications (1)

Publication Number Publication Date
MX2016011571A true MX2016011571A (es) 2016-12-07

Family

ID=52649114

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2016011571A MX2016011571A (es) 2014-03-11 2015-02-27 Confites resistentes al calor.
MX2020011530A MX2020011530A (es) 2014-03-11 2016-09-07 Confites resistentes al calor.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2020011530A MX2020011530A (es) 2014-03-11 2016-09-07 Confites resistentes al calor.

Country Status (8)

Country Link
US (2) US11406115B2 (es)
EP (2) EP3808187A1 (es)
CN (1) CN106068082B (es)
AU (1) AU2015229901B2 (es)
ES (1) ES2858502T3 (es)
MX (2) MX2016011571A (es)
PL (1) PL3116325T3 (es)
WO (1) WO2015138168A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2637812C2 (ru) 2012-09-28 2017-12-07 Марс, Инкорпорейтед Термоустойчивый шоколад
CN111165635A (zh) * 2018-11-09 2020-05-19 内蒙古伊利实业集团股份有限公司 一种用于涂裹于颗粒物料表面的涂层巧克力浆料及颗粒食品

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH399891A (fr) 1961-11-29 1965-09-30 Nestle Sa Procédé de fabrication d'un chocolat thermoconsistant
CH489211A (fr) * 1968-07-09 1970-04-30 Nestle Sa Procédé de fabrication d'un chocolat thermorésistant
DE3161338D1 (en) * 1980-01-30 1983-12-15 Battelle Memorial Institute A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles
US4664927A (en) 1984-07-23 1987-05-12 Gilbert Finkel Chocolate compositions of increased viscosity and method for preparing such compositions
GB2280588A (en) * 1993-08-04 1995-02-08 Nestle Sa Chocolate shape retention
US5523110A (en) * 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
US6488979B1 (en) * 1998-06-16 2002-12-03 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity
US20050118327A1 (en) * 2003-12-02 2005-06-02 Best Eric T. Tropicalizing agent, and methods for making and using the same
EP2175740B1 (en) * 2007-07-31 2018-06-06 Cargill, Incorporated Direct compressible dextrose
US8367143B2 (en) * 2009-01-21 2013-02-05 General Mills, Inc. Granola and granola products containing chocolate and methods of preparation
US20100278977A1 (en) * 2009-04-22 2010-11-04 Gary Ervin Health characteristic Caramel Flavored Confection, Chews, Hard Candy, and Caramel Flavored Milk
US20100323067A1 (en) * 2009-06-19 2010-12-23 Hershey Foods Corporation Temperature resistant chocolate composition and method
EP2567621A1 (en) * 2011-09-12 2013-03-13 Kraft Foods R & D, Inc. Method of producing chocolate
RU2637812C2 (ru) 2012-09-28 2017-12-07 Марс, Инкорпорейтед Термоустойчивый шоколад

Also Published As

Publication number Publication date
US20220394993A1 (en) 2022-12-15
PL3116325T3 (pl) 2021-08-02
EP3116325B1 (en) 2020-12-16
CN106068082A (zh) 2016-11-02
AU2015229901B2 (en) 2018-11-08
MX2020011530A (es) 2020-12-09
EP3808187A1 (en) 2021-04-21
AU2015229901A1 (en) 2016-08-11
EP3116325A1 (en) 2017-01-18
WO2015138168A1 (en) 2015-09-17
ES2858502T3 (es) 2021-09-30
CN106068082B (zh) 2020-12-08
US20170172172A1 (en) 2017-06-22
US11406115B2 (en) 2022-08-09

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