MX2018007535A - Proceso para producir una suspension de siembra. - Google Patents

Proceso para producir una suspension de siembra.

Info

Publication number
MX2018007535A
MX2018007535A MX2018007535A MX2018007535A MX2018007535A MX 2018007535 A MX2018007535 A MX 2018007535A MX 2018007535 A MX2018007535 A MX 2018007535A MX 2018007535 A MX2018007535 A MX 2018007535A MX 2018007535 A MX2018007535 A MX 2018007535A
Authority
MX
Mexico
Prior art keywords
edf
seed suspension
edible fat
producing
processing zone
Prior art date
Application number
MX2018007535A
Other languages
English (en)
Inventor
Daugaard Andersen Morten
Original Assignee
Aak Ab Publ
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 Aak Ab Publ filed Critical Aak Ab Publ
Publication of MX2018007535A publication Critical patent/MX2018007535A/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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • 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
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • 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
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B15/00—Solidifying fatty oils, fats, or waxes by physical processes
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/194—Triglycerides
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Se describe un método para producir una suspension de siembra (SSP), el método comprende los pasos de: - proporcionar una grasa comestible (EDF) que se funde, - alimentar la grasa comestible (EDF) a través de una zona de procesamiento (PZ), y - realizar un paso de cristalización en la zona de procesamiento (PZ) para obtener una suspension de siembra (SSP) al - someter la grasa comestible (EDF) a una temperatura de enfriamiento (CT) debajo de 30 grados Celsius en la zona de procesamiento (PZ), y - someter la grasa comestible (EDF) a un esfuerzo cortante en la zona de procesamiento (PZ), en donde la grasa comestible (EDF) comprende triglicéridos de SatOSat en una cantidad de 20 - 99% en peso, en donde Sat denota un ácido graso saturado y O denota ácido oleico, y en donde la grasa comestible (EDF) tiene una relación en peso de entre - triglicéridos que tienen ácidos grasos saturados de C18-C24 en las posiciones sn-1 y sn-3 y ácido oleico en la posición sn-2 del triglicérido, y - triglicéridos que tienen ácidos grasos saturados de C16-C24 en las posiciones sn-1 y sn-3 y ácido oleico en la posición sn-2 del triglicérido, que es de entre 0.40 y 0.99, por ejemplo entre 0.50 y 0.99, por ejemplo entre 0.70 y 0.99. También, se describe un método para producir un chocolate estable con el calor, una suspension de siembra, un producto de confitería, y un aparato para la suspension de siembra.
MX2018007535A 2015-12-21 2016-12-12 Proceso para producir una suspension de siembra. MX2018007535A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1551686 2015-12-21
PCT/SE2016/051248 WO2017111683A1 (en) 2015-12-21 2016-12-12 Process for producing a seed suspension

Publications (1)

Publication Number Publication Date
MX2018007535A true MX2018007535A (es) 2019-01-31

Family

ID=59090857

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018007535A MX2018007535A (es) 2015-12-21 2016-12-12 Proceso para producir una suspension de siembra.

Country Status (9)

Country Link
US (1) US20180360066A1 (es)
EP (1) EP3393267A4 (es)
JP (1) JP2019500872A (es)
KR (1) KR20180113508A (es)
CN (1) CN108471767A (es)
BR (1) BR112018012622A2 (es)
MX (1) MX2018007535A (es)
SG (1) SG11201805133RA (es)
WO (1) WO2017111683A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3614854B1 (en) * 2017-04-26 2021-06-02 Bühler AG Self-optimizing, adaptive industrial chocolate production system, and corresponding method thereof
JP7281920B2 (ja) * 2019-02-22 2023-05-26 株式会社明治 油脂及び油性菓子の製造方法
WO2021107856A1 (en) * 2019-11-29 2021-06-03 Aak Ab Non-hydrogenated fat composition
EP4065675A4 (en) * 2019-11-29 2023-06-21 Aak Ab NON-HYDROGENATED FAT COMPOSITION

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5023106A (en) * 1989-03-28 1991-06-11 The Procter & Gamble Co. Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
ATE121593T1 (de) * 1991-07-03 1995-05-15 Unilever Nv Thermische steuerung bei der herstellung von konfekt.
AU675949B2 (en) * 1992-05-22 1997-02-27 Loders Croklaan B.V. Bloom-inhibiting fat blends
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
CA2366346A1 (en) * 1999-05-29 2000-12-07 Institut Fur Lebensmittelwissenschaft Laboratorium Fur Lebensmittel Verf Ahrenstechnik Process for producing seed crystal suspensions based on melted fat
DE10118354C9 (de) * 2001-04-12 2006-06-01 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
AU2002327081A1 (en) * 2002-12-23 2004-07-08 Mars, Incorporated Shelf-stable confectionery
US20110135805A1 (en) * 2009-12-08 2011-06-09 Doucet Jim R High diglyceride structuring composition and products and methods using the same
EP2526779B1 (en) * 2010-04-01 2016-06-29 Aasted ApS Apparatus for continuous tempering of chocolate mass
US20130230634A1 (en) * 2010-09-27 2013-09-05 Chie Arai Oil and fat composition and method of producing thereof
WO2012125586A2 (en) * 2011-03-11 2012-09-20 Blentech Corporation Multi-surface heat exchange with vacuum capability and magnetic scrapers
KR102076731B1 (ko) * 2012-06-27 2020-02-12 닛신 오일리오그룹 가부시키가이샤 초콜릿 및 상기 초콜릿이 피복된 초콜릿 피복식품의 제조방법, 및 초콜릿 반죽의 점도 상승 억제방법
WO2014071945A1 (en) * 2012-11-07 2014-05-15 Aarhuskarlshamn Denmark A/S Method for obtaining bloom-retarding components for confectionary products
CN103907736B (zh) * 2013-01-09 2019-03-12 丰益(上海)生物技术研发中心有限公司 用于巧克力涂层的脂肪组合物
CN104031746A (zh) * 2013-03-08 2014-09-10 广州品秀精细化工有限公司 一种硬脂脂肪添加剂的制备方法
EP3212007A1 (en) * 2014-10-29 2017-09-06 AAK AB (Publ) Method for obtaining a chocolate having improved bloom stability
WO2016200326A1 (en) * 2015-06-10 2016-12-15 Aak Ab (Publ) Process for producing solid heat stable chocolate

Also Published As

Publication number Publication date
JP2019500872A (ja) 2019-01-17
CN108471767A (zh) 2018-08-31
EP3393267A4 (en) 2019-07-10
SG11201805133RA (en) 2018-07-30
EP3393267A1 (en) 2018-10-31
BR112018012622A2 (pt) 2018-12-04
KR20180113508A (ko) 2018-10-16
WO2017111683A1 (en) 2017-06-29
US20180360066A1 (en) 2018-12-20

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