PE20190156A1 - AERATED CHOCOLATE MATERIAL - Google Patents

AERATED CHOCOLATE MATERIAL

Info

Publication number
PE20190156A1
PE20190156A1 PE2018003146A PE2018003146A PE20190156A1 PE 20190156 A1 PE20190156 A1 PE 20190156A1 PE 2018003146 A PE2018003146 A PE 2018003146A PE 2018003146 A PE2018003146 A PE 2018003146A PE 20190156 A1 PE20190156 A1 PE 20190156A1
Authority
PE
Peru
Prior art keywords
chocolate material
aerated chocolate
microns
referred
equal
Prior art date
Application number
PE2018003146A
Other languages
Spanish (es)
Inventor
Jamey German
Joselio Batista Vieira
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of PE20190156A1 publication Critical patent/PE20190156A1/en

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Materials For Medical Uses (AREA)

Abstract

Referido a un material de chocolate aireado que tiene una viscosidad plastica antes de la aireacion como se mide de acuerdo con el metodo de ICA 46 (2000) de 0,1 a 20 Pa.s, donde: (i) la composicion tiene burbujas dispersas en ella de un gas inerte, las burbujas dispersas se caracterizan por los siguientes parametros: (a) tamano medio de burbuja menor o igual que 100 micrones, (b) derivacion estandar del tamano de burbuja menor o igual que 60 micrones; (c) un area de superficie de burbuja total (denominada, ademas, en la presente descripcion como TSA) de 0,5 a 1,2 m2 por 100g del material de chocolate aireado; donde los parametros (a) y (b) se determinan a partir de la tomografia de rayos X y/o la microscopia laser confocal de barrido (CLSM); y (ii) las burbujas de gas se distribuyen homogeneamente dentro del material de chocolate aireado, que tienen un indice de homogeneidad de al menos 0,8.Referred to an aerated chocolate material having a plastic viscosity before aeration as measured according to ICA 46 (2000) method of 0.1 to 20 Pa.s, where: (i) the composition has dispersed bubbles in it of an inert gas, the dispersed bubbles are characterized by the following parameters: (a) mean bubble size less than or equal to 100 microns, (b) standard derivation of the bubble size less than or equal to 60 microns; (c) a total bubble surface area (also referred to herein as TSA) of 0.5 to 1.2 m2 per 100g of the aerated chocolate material; where parameters (a) and (b) are determined from X-ray tomography and / or confocal scanning laser microscopy (CLSM); and (ii) the gas bubbles are homogeneously distributed within the aerated chocolate material, having a homogeneity index of at least 0.8.

PE2018003146A 2016-08-30 2017-08-30 AERATED CHOCOLATE MATERIAL PE20190156A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP16186233 2016-08-30

Publications (1)

Publication Number Publication Date
PE20190156A1 true PE20190156A1 (en) 2019-01-28

Family

ID=56842728

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2018003146A PE20190156A1 (en) 2016-08-30 2017-08-30 AERATED CHOCOLATE MATERIAL

Country Status (11)

Country Link
EP (1) EP3454664A1 (en)
JP (1) JP6990665B2 (en)
CN (1) CN109475144A (en)
AU (1) AU2017317634B2 (en)
BR (1) BR112018074314A2 (en)
CA (1) CA3023931A1 (en)
CL (1) CL2018003428A1 (en)
MX (1) MX2018014558A (en)
PE (1) PE20190156A1 (en)
RU (1) RU2728663C2 (en)
WO (1) WO2018041875A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112018074693B1 (en) * 2016-08-30 2023-05-09 Société Des Produits Nestlé S.A MICRO-AERATED MOLDED CHOCOLATE MATERIAL, ITS PRODUCTION PROCESS, AND USE OF MICRO-AERATION IN A MOLDED CHOCOLATE MATERIAL
BR112018074756B1 (en) * 2016-08-30 2022-12-13 Société Des Produits Nestlé S.A PROCESS FOR THE PRODUCTION OF MICRO-AERATED CHOCOLATE MATERIAL
WO2018206471A1 (en) 2017-05-08 2018-11-15 Nestec S.A. Method and apparatus for preparing an edible food composition
WO2018206470A1 (en) 2017-05-08 2018-11-15 Nestec S.A. Method and apparatus for preparing an edible food composition
JP2019198297A (en) * 2018-05-18 2019-11-21 株式会社ロッテ Chocolate containing water and foam
IT201900007207A1 (en) * 2019-05-24 2020-11-24 Barilla Flli G & R Composite bakery product

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BR112018074693B1 (en) 2016-08-30 2023-05-09 Société Des Produits Nestlé S.A MICRO-AERATED MOLDED CHOCOLATE MATERIAL, ITS PRODUCTION PROCESS, AND USE OF MICRO-AERATION IN A MOLDED CHOCOLATE MATERIAL

Also Published As

Publication number Publication date
CL2018003428A1 (en) 2019-01-25
RU2728663C2 (en) 2020-07-30
AU2017317634B2 (en) 2022-09-08
EP3454664A1 (en) 2019-03-20
WO2018041875A1 (en) 2018-03-08
CA3023931A1 (en) 2018-03-08
JP2019528035A (en) 2019-10-10
RU2018141965A (en) 2020-05-28
JP6990665B2 (en) 2022-01-12
RU2018141965A3 (en) 2020-05-28
AU2017317634A1 (en) 2018-11-22
CN109475144A (en) 2019-03-15
BR112018074314A2 (en) 2019-03-12
MX2018014558A (en) 2019-03-28

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