MX2019014385A - Sustituto de cacao a base de karite. - Google Patents

Sustituto de cacao a base de karite.

Info

Publication number
MX2019014385A
MX2019014385A MX2019014385A MX2019014385A MX2019014385A MX 2019014385 A MX2019014385 A MX 2019014385A MX 2019014385 A MX2019014385 A MX 2019014385A MX 2019014385 A MX2019014385 A MX 2019014385A MX 2019014385 A MX2019014385 A MX 2019014385A
Authority
MX
Mexico
Prior art keywords
shea
cocoa substitute
based cocoa
residues
relates
Prior art date
Application number
MX2019014385A
Other languages
English (en)
Inventor
Bjarne Juul
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 MX2019014385A publication Critical patent/MX2019014385A/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
    • A23G1/34—Cocoa substitutes
    • 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
    • A23G1/38—Cocoa butter substitutes
    • 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
    • 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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • 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
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Landscapes

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

Abstract

La presente invención se refiere a una composición extensora de cacao (CEC), dicha composición comprende - de 0.1 al 99.9% en peso de residuos de cacao (CR), - de 0.1 al 99.9% en peso de residuos de karité (SR); y - de 0 al 85% en peso de grasa vegetal añadida (AVF) - de 0 al 85% en peso de grasa no vegetal añadida (ANVF). Además, la invención se refiere a sus métodos de preparación, así como a sus usos en productos alimenticios.
MX2019014385A 2017-06-07 2018-06-05 Sustituto de cacao a base de karite. MX2019014385A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1750717 2017-06-07
PCT/SE2018/050586 WO2018226149A1 (en) 2017-06-07 2018-06-05 Shea based cocoa substitute

Publications (1)

Publication Number Publication Date
MX2019014385A true MX2019014385A (es) 2020-08-06

Family

ID=64566006

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019014385A MX2019014385A (es) 2017-06-07 2018-06-05 Sustituto de cacao a base de karite.

Country Status (11)

Country Link
US (1) US11317639B2 (es)
EP (1) EP3634142A4 (es)
CN (1) CN110831441A (es)
AR (1) AR112003A1 (es)
AU (1) AU2018279603A1 (es)
BR (1) BR112019025573A2 (es)
CA (1) CA3064370A1 (es)
CO (1) CO2019014653A2 (es)
MX (1) MX2019014385A (es)
MY (1) MY197639A (es)
WO (1) WO2018226149A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SG11202108060TA (en) * 2019-03-06 2021-08-30 Aak Ab Publ FAT COMPOSITIONS COMPRISING Sat2O TRIGLYCERIDES
WO2021107856A1 (en) * 2019-11-29 2021-06-03 Aak Ab Non-hydrogenated fat composition
WO2021107857A1 (en) * 2019-11-29 2021-06-03 Aak Ab Non-hydrogenated fat composition
EP4056670B1 (fr) 2021-03-12 2024-08-21 Biosynthis Procede de fractionnement d'un extrait de karite

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5918969B2 (ja) * 1977-09-08 1984-05-01 不二製油株式会社 ハ−ドバタ−組成物
ES476218A1 (es) 1977-12-22 1979-05-01 Coors Food Prod Co Un metodo para obtener un producto de levadura comestible.
JPS5937059B2 (ja) 1978-01-10 1984-09-07 不二製油株式会社 食用着色料及びそれを含む飲食品
US4335153A (en) * 1979-06-05 1982-06-15 Scm Corporation Imitation cocoa powder and method of preparing same
JPS5791173A (en) 1980-03-26 1982-06-07 Osaka Kagaku Gokin Kk Water-soluble food dye for chocolate
DE3114783A1 (de) 1981-04-11 1982-10-28 Henkel KGaA, 4000 Düsseldorf "verfahren zur herstellung von geschmacksverbessertem johannisbrotschoten-, johannisbrotkern- oder guarmehl"
US20060222753A1 (en) 2005-04-05 2006-10-05 Christopher Harshberger Substituted cacao products and methods
ATE517557T1 (de) * 2005-10-21 2011-08-15 Kraft Foods R & D Inc Süssware enthaltend kakaobutterverbesserer
US20080241342A1 (en) 2005-10-21 2008-10-02 Pearson Stephen M Heat Resistant Confectionery
CN102113603B (zh) * 2009-12-31 2013-04-24 嘉里特种油脂（上海）有限公司 一种代可可脂组合物及其制备方法和用途
DK2566341T3 (en) * 2010-05-07 2017-05-08 Loders Croklaan Bv fat Blend
WO2013091121A1 (en) * 2011-12-23 2013-06-27 Barry Callebaut Ag Process, use and product
GB201206035D0 (en) 2012-04-04 2012-05-16 Givaudan Sa Composition
GB2521861A (en) * 2014-01-06 2015-07-08 Kraft Foods R & D Inc Temperature tolerant chocolate
GB201405929D0 (en) 2014-04-02 2014-05-14 Loders Croklaan Bv Process
JP6857437B2 (ja) * 2015-09-29 2021-04-14 ブンヘ ロデルス クロクラーン ベスローテン フェンノートシャップ 耐熱性チョコレートスプレッドまたはフィリング及び調製の方法
AU2016329418B2 (en) * 2015-09-30 2021-02-11 Société des Produits Nestlé S.A. Composition for coating frozen confectionery and a process for manufacturing same
BR102015030473A2 (pt) 2015-12-04 2017-06-13 Emilia Rosario Rotulo Montiani - Me fórmula para obtenção de barras de alfarroba

Also Published As

Publication number Publication date
EP3634142A1 (en) 2020-04-15
CO2019014653A2 (es) 2020-04-13
US11317639B2 (en) 2022-05-03
RU2019141125A (ru) 2021-07-09
CA3064370A1 (en) 2018-12-13
CN110831441A (zh) 2020-02-21
MY197639A (en) 2023-06-29
BR112019025573A2 (pt) 2020-06-23
AU2018279603A1 (en) 2020-01-16
EP3634142A4 (en) 2021-03-10
AR112003A1 (es) 2019-09-11
RU2019141125A3 (es) 2022-02-02
US20200163359A1 (en) 2020-05-28
WO2018226149A1 (en) 2018-12-13

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