MX2020005538A - Postre frio con inclusiones a base de gelatina adaptado para consumo en baja temperatura. - Google Patents

Postre frio con inclusiones a base de gelatina adaptado para consumo en baja temperatura.

Info

Publication number
MX2020005538A
MX2020005538A MX2020005538A MX2020005538A MX2020005538A MX 2020005538 A MX2020005538 A MX 2020005538A MX 2020005538 A MX2020005538 A MX 2020005538A MX 2020005538 A MX2020005538 A MX 2020005538A MX 2020005538 A MX2020005538 A MX 2020005538A
Authority
MX
Mexico
Prior art keywords
gelatin
low temperature
based inclusions
cold
temperature consumption
Prior art date
Application number
MX2020005538A
Other languages
English (en)
Inventor
David Albrecht
Original Assignee
Wells Entpr 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 Wells Entpr Inc filed Critical Wells Entpr Inc
Publication of MX2020005538A publication Critical patent/MX2020005538A/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
    • 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
    • A23G9/322—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
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • 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
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Un postre frío incluye un alimento endulzado frío y un dulce a base de gelatina. El alimento endulzado frío tiene una temperatura de aproximadamente -75 a aproximadamente 3°C. El dulce a base de gelatina comprende aproximadamente 36 a aproximadamente 39% en peso de azúcar invertida, aproximadamente 36 a aproximadamente 39% en peso de sacarosa, aproximadamente 5.5 a aproximadamente 6.5% en peso de gelatina, y aproximadamente 17 a aproximadamente 20% en peso de agua.
MX2020005538A 2017-12-01 2018-11-29 Postre frio con inclusiones a base de gelatina adaptado para consumo en baja temperatura. MX2020005538A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201762593558P 2017-12-01 2017-12-01
PCT/US2018/063042 WO2019108780A1 (en) 2017-12-01 2018-11-29 Cold dessert with gelatin-based inclusions adapted for low temperature consumption

Publications (1)

Publication Number Publication Date
MX2020005538A true MX2020005538A (es) 2021-01-08

Family

ID=66658319

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2020005538A MX2020005538A (es) 2017-12-01 2018-11-29 Postre frio con inclusiones a base de gelatina adaptado para consumo en baja temperatura.
MX2020005542A MX2020005542A (es) 2017-12-01 2018-12-03 Postre frio con componente a base de gelatina adaptado para consumo en baja temperatura.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2020005542A MX2020005542A (es) 2017-12-01 2018-12-03 Postre frio con componente a base de gelatina adaptado para consumo en baja temperatura.

Country Status (4)

Country Link
US (1) US20190166875A1 (es)
CA (2) CA3084156A1 (es)
MX (2) MX2020005538A (es)
WO (2) WO2019108780A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11324231B2 (en) 2017-12-01 2022-05-10 Wells Enterprises, Inc. Cold dessert with gelatin-based component adapted for low-temperature consumption

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2191352A (en) * 1937-01-19 1940-02-20 Julia Oprean Frozen confection and coating
MX9300543A (es) * 1992-03-11 1993-10-01 Nestle Sa Recubrimiento de material confeccionario.
ES2065262B1 (es) * 1993-03-12 1995-09-16 Frigo S A Producto alimenticio helado y procedimiento para obtencion del mismo.
US5340598A (en) * 1993-10-15 1994-08-23 Nabisco, Inc. Method for producing spherical shaped baked goods
JPH07203861A (ja) * 1994-01-21 1995-08-08 Toshiharu Kobayashi 特殊栄養食品入りアイスクリーム食品類
GB0905672D0 (en) * 2009-04-01 2009-05-20 Cadbury Holdings Ltd Confectionery product
EP2575494B1 (en) * 2010-06-03 2014-04-09 Unilever PLC Ice confection comprising gelatin
CN103687499A (zh) * 2011-07-20 2014-03-26 奇华顿股份有限公司 组合物
GB201120966D0 (en) * 2011-12-06 2012-01-18 Kraft Foods Global Brands Llc Confectionery products and their manufacture
KR20130127687A (ko) * 2012-05-15 2013-11-25 롯데제과주식회사 과일처럼 취식하는 아이스바 및 그 제조방법
CA2864531A1 (en) * 2014-02-06 2015-08-06 RAP Nutrition LLC High protein gummy product and process of making
WO2015126346A1 (en) * 2014-02-24 2015-08-27 Konya Şeker Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ Glucose syrup-free candy and production method thereof

Also Published As

Publication number Publication date
MX2020005542A (es) 2021-01-08
WO2019109078A1 (en) 2019-06-06
WO2019108780A1 (en) 2019-06-06
CA3084156A1 (en) 2019-06-06
CA3084165A1 (en) 2019-06-06
US20190166875A1 (en) 2019-06-06

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