PT93584A - Processo para modificar o ponto de composicoes aromatizadas de confeitaria contendo gorduras de baixas calorias - Google Patents

Processo para modificar o ponto de composicoes aromatizadas de confeitaria contendo gorduras de baixas calorias

Info

Publication number
PT93584A
PT93584A PT93584A PT9358490A PT93584A PT 93584 A PT93584 A PT 93584A PT 93584 A PT93584 A PT 93584A PT 9358490 A PT9358490 A PT 9358490A PT 93584 A PT93584 A PT 93584A
Authority
PT
Portugal
Prior art keywords
aromatized
fats
modifying
compositions
point
Prior art date
Application number
PT93584A
Other languages
English (en)
Other versions
PT93584B (pt
Original Assignee
Procter & Gamble
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
Priority claimed from US07/329,619 external-priority patent/US4888196A/en
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of PT93584A publication Critical patent/PT93584A/pt
Publication of PT93584B publication Critical patent/PT93584B/pt

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • 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
    • A23G1/04—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
    • 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

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Oils And Fats (AREA)
PT93584A 1989-03-28 1990-03-28 Processo para modificar o ponto de composicoes aromatizadas de confeitaria contendo gorduras de baixas calorias PT93584B (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US07/329,619 US4888196A (en) 1989-03-28 1989-03-28 Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
US07/452,880 US5023106A (en) 1989-03-28 1989-12-19 Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products

Publications (2)

Publication Number Publication Date
PT93584A true PT93584A (pt) 1990-11-07
PT93584B PT93584B (pt) 1997-01-31

Family

ID=26986874

Family Applications (1)

Application Number Title Priority Date Filing Date
PT93584A PT93584B (pt) 1989-03-28 1990-03-28 Processo para modificar o ponto de composicoes aromatizadas de confeitaria contendo gorduras de baixas calorias

Country Status (14)

Country Link
US (1) US5023106A (pt)
EP (1) EP0390408A3 (pt)
JP (1) JPH034747A (pt)
KR (1) KR900013866A (pt)
CN (1) CN1029816C (pt)
AR (1) AR247077A1 (pt)
AU (1) AU640371B2 (pt)
CA (1) CA2012380C (pt)
FI (1) FI96089C (pt)
MA (1) MA21784A1 (pt)
MX (1) MX173841B (pt)
NZ (1) NZ233095A (pt)
PT (1) PT93584B (pt)
TR (1) TR25501A (pt)

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ATE121271T1 (de) * 1991-07-03 1995-05-15 Unilever Nv Verbesserte schokolade-zusammensetzung.
ATE121593T1 (de) * 1991-07-03 1995-05-15 Unilever Nv Thermische steuerung bei der herstellung von konfekt.
EP0560425B1 (en) * 1992-03-11 1995-07-26 Loders Croklaan B.V. Improved chocolate compositions based on hardstock fat additives
US5387429A (en) * 1992-05-20 1995-02-07 Arco Chemical Technology, L.P. Reduced calorie cocoa butter substitutes
ES2208817T3 (es) * 1992-05-22 2004-06-16 Unilever N.V. Mezclas de materias grasas que inhiben la formacion de eflorescencia.
US5275835A (en) * 1992-09-29 1994-01-04 The Procter & Gamble Company Process for preparing reduced calorie flavored confectionery compositions using dynamic tempering conditions
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
JP3092364B2 (ja) * 1992-11-09 2000-09-25 不二製油株式会社 油脂組成物及び起泡性水中油型乳化物の製造法
US5387705A (en) * 1993-08-13 1995-02-07 The Procter & Gamble Company Fatty acid anhydride process
EP0648426A1 (en) * 1993-10-13 1995-04-19 Loders Croklaan B.V. Bloom-inhibiting fat blends
US5425957A (en) * 1994-03-29 1995-06-20 Kraft Jacobs Suchard Ag Product and process for producing a sucrose-free water-containing milk chocolate
US5474795A (en) * 1994-08-19 1995-12-12 Kraft Foods, Inc. Dextrose-containing chocolate products with sucrose fatty acid polyester fat substitutes
US5518754A (en) * 1994-08-19 1996-05-21 Kraft Foods, Inc. Chocolate products with sucrose fatty acid polyester fat substitutes
US5599574A (en) * 1994-09-26 1997-02-04 The Procter & Gamble Company Process for reducing in-mould times for chocolate confections containing reduced calorie fats
US5589216A (en) * 1994-11-08 1996-12-31 The Procter And Gamble Company Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase
US5492714A (en) * 1994-11-08 1996-02-20 The Procter & Gamble Company Reduced calorie fats which comprise reduced calorie triglycerides containing medium and long chain fatty acids and which exhibit rapid crystallization to beta phase
US6419970B1 (en) * 1997-01-11 2002-07-16 Mars, Incorporated Methods of setting chocolate and products produced by same
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
CN1129365C (zh) 1999-03-30 2003-12-03 不二制油株式会社 发泡巧克力及其生产方法
US6635303B1 (en) * 2000-06-30 2003-10-21 Hawley & Hoops, Inc. Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same
JPWO2002080692A1 (ja) * 2001-03-30 2004-07-22 不二製油株式会社 含水チョコレート類の製造法
JPWO2003063602A1 (ja) * 2002-01-30 2005-05-26 明治製菓株式会社 耐熱保形性に優れた油脂性菓子とその製造方法
FI116627B (fi) * 2002-11-01 2006-01-13 Danisco Menetelmä triglyseridien rasvahappoketjukoostumuksen säätelemiseksi sekä niiden käyttö
GB0425888D0 (en) 2004-11-24 2004-12-29 Nestec Sa Chocolate
EP1894473A1 (en) * 2006-08-28 2008-03-05 Puratos N.V. Method to increase the antioxidant activity of chocolate
JP2008223171A (ja) * 2007-03-13 2008-09-25 Asahi Kasei Fibers Corp 赤外線透過防止性に優れた編地
JP5464969B2 (ja) * 2009-10-21 2014-04-09 株式会社明治 複合油性菓子の製造方法
JP5868591B2 (ja) * 2010-12-24 2016-02-24 日清オイリオグループ株式会社 製菓製パン用油脂組成物
CA2922807A1 (en) * 2013-09-02 2015-03-05 The Nisshin Oillio Group, Ltd. Chocolate
WO2015040856A1 (ja) * 2013-09-18 2015-03-26 日清オイリオグループ株式会社 油脂および油脂含有食品
CN103493947B (zh) * 2013-09-23 2016-04-20 津市市中意糖果有限公司 奶糖及其制备方法
GB201407396D0 (en) 2014-04-28 2014-06-11 Mars Inc Confectionary treatment
MY179419A (en) * 2015-05-28 2020-11-05 Nisshin Oillio Group Ltd Chocolate
JP6101412B1 (ja) * 2015-09-29 2017-03-22 日清オイリオグループ株式会社 油性食品
WO2017057131A1 (ja) * 2015-09-29 2017-04-06 日清オイリオグループ株式会社 油性食品
JP6154091B1 (ja) * 2015-12-02 2017-06-28 日清オイリオグループ株式会社 被覆用油脂組成物
US20180360066A1 (en) * 2015-12-21 2018-12-20 Aak Ab (Publ) Process for producing a seed suspension
BR102018011321A2 (pt) * 2018-06-04 2019-12-03 Univ Estadual Campinas Unicamp processo de fabricação de bases lipídicas, bases lipídicas e uso das mesmas
US20230320371A1 (en) * 2020-08-31 2023-10-12 Aak Ab (Publ) An interesterified triglyceride composition with a low amount of diglycerides

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US4888196A (en) * 1989-03-28 1989-12-19 The Procter & Gamble Company Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products

Also Published As

Publication number Publication date
KR900013866A (ko) 1990-10-22
AU5227090A (en) 1990-10-04
JPH034747A (ja) 1991-01-10
PT93584B (pt) 1997-01-31
FI96089B (fi) 1996-01-31
TR25501A (tr) 1993-05-01
CA2012380A1 (en) 1990-09-28
EP0390408A3 (en) 1992-11-04
FI96089C (fi) 1996-05-10
MA21784A1 (fr) 1990-10-01
AU640371B2 (en) 1993-08-26
EP0390408A2 (en) 1990-10-03
US5023106A (en) 1991-06-11
AR247077A1 (es) 1994-11-30
MX173841B (es) 1994-03-30
CN1029816C (zh) 1995-09-27
CN1046262A (zh) 1990-10-24
CA2012380C (en) 1997-03-18
NZ233095A (en) 1991-02-26
FI901516A0 (fi) 1990-03-27

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Legal Events

Date Code Title Description
FG3A Patent granted, date of granting

Effective date: 19961015

MM3A Annulment or lapse

Free format text: LAPSE DUE TO NON-PAYMENT OF FEES

Effective date: 19980430