RU2008112170A - Кондитерский продукт с низким содержанием жиров - Google Patents
Кондитерский продукт с низким содержанием жиров Download PDFInfo
- Publication number
- RU2008112170A RU2008112170A RU2008112170/13A RU2008112170A RU2008112170A RU 2008112170 A RU2008112170 A RU 2008112170A RU 2008112170/13 A RU2008112170/13 A RU 2008112170/13A RU 2008112170 A RU2008112170 A RU 2008112170A RU 2008112170 A RU2008112170 A RU 2008112170A
- Authority
- RU
- Russia
- Prior art keywords
- low
- confectionery product
- fat
- product according
- builder
- Prior art date
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
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23G1/32—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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor 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
- 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
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Colloid Chemistry (AREA)
Abstract
1. Низкожирное кондитерское изделие, содержащее 0-15% жировой фазы, 15-50% водной фазы, электрически заряженные частицы и структурообразователь, где низкожирное кондитерское изделие является совместной суспензией. ! 2. Низкожирное кондитерское изделие по п.1, в котором структурообразователь выбирается из группы, состоящей из полисахаридов и белков или их смеси. ! 3. Низкожирное кондитерское изделие по п.1 или 2, при которых изделие имеет калорийность равную или меньшую 300 ккал/100 г. ! 4. Низкожирное кондитерское изделие по п.1, в котором частицы совместной суспензии покрыты структурообразователем. ! 5. Низкожирное кондитерское изделие по п.1, в котором частицы совместной суспензии покрыты структурообразователем. ! 6. Способ производства низкожирного кондитерского изделия по пп.1-5, содержащий стадии ! a) приготовления водной дисперсии с таким структурообразователем, как глобулярный белок или желатин, с одной стороны, и водной дисперсии с таким структурообразователем, как полисахарид, с другой стороны; ! b) растворения в каждой дисперсии сахаров или других водорастворимых веществ и, при наличии, вкусоароматических добавок; ! c) независимого смешивания каждой дисперсии с частицами; ! d) регулирования с помощью пищевой основы или кислоты рН дисперсии до значения, при котором полисахарид и выбранный белок несут противоположные заряды; ! e) смешивания этих двух суспензий, если одна из дисперсий содержит жир, смешивание осуществляется при температуре между 30 и 80°С, предпочтительно между 40 и 60°С, наиболее предпочтительно при 50°С.
Claims (6)
1. Низкожирное кондитерское изделие, содержащее 0-15% жировой фазы, 15-50% водной фазы, электрически заряженные частицы и структурообразователь, где низкожирное кондитерское изделие является совместной суспензией.
2. Низкожирное кондитерское изделие по п.1, в котором структурообразователь выбирается из группы, состоящей из полисахаридов и белков или их смеси.
3. Низкожирное кондитерское изделие по п.1 или 2, при которых изделие имеет калорийность равную или меньшую 300 ккал/100 г.
4. Низкожирное кондитерское изделие по п.1, в котором частицы совместной суспензии покрыты структурообразователем.
5. Низкожирное кондитерское изделие по п.1, в котором частицы совместной суспензии покрыты структурообразователем.
6. Способ производства низкожирного кондитерского изделия по пп.1-5, содержащий стадии
a) приготовления водной дисперсии с таким структурообразователем, как глобулярный белок или желатин, с одной стороны, и водной дисперсии с таким структурообразователем, как полисахарид, с другой стороны;
b) растворения в каждой дисперсии сахаров или других водорастворимых веществ и, при наличии, вкусоароматических добавок;
c) независимого смешивания каждой дисперсии с частицами;
d) регулирования с помощью пищевой основы или кислоты рН дисперсии до значения, при котором полисахарид и выбранный белок несут противоположные заряды;
e) смешивания этих двух суспензий, если одна из дисперсий содержит жир, смешивание осуществляется при температуре между 30 и 80°С, предпочтительно между 40 и 60°С, наиболее предпочтительно при 50°С.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP05107975.4 | 2005-08-31 | ||
| EP05107975.4A EP1759591B2 (en) | 2005-08-31 | 2005-08-31 | Low-fat confectionery product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008112170A true RU2008112170A (ru) | 2009-10-10 |
| RU2437551C2 RU2437551C2 (ru) | 2011-12-27 |
Family
ID=35482219
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008112169/13A RU2438340C2 (ru) | 2005-08-31 | 2006-08-31 | Кондитерское изделие с низким содержанием жира, представляющее собой эмульсию вода-в-масле |
| RU2008112170/13A RU2437551C2 (ru) | 2005-08-31 | 2006-08-31 | Кондитерский продукт с низким содержанием жиров |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008112169/13A RU2438340C2 (ru) | 2005-08-31 | 2006-08-31 | Кондитерское изделие с низким содержанием жира, представляющее собой эмульсию вода-в-масле |
Country Status (15)
| Country | Link |
|---|---|
| US (2) | US20080241335A1 (ru) |
| EP (3) | EP1759591B2 (ru) |
| JP (3) | JP5230425B2 (ru) |
| AT (3) | ATE408986T1 (ru) |
| AU (2) | AU2006286705C1 (ru) |
| BR (2) | BRPI0615606B1 (ru) |
| CY (2) | CY1109084T1 (ru) |
| DE (3) | DE602005009951D1 (ru) |
| DK (2) | DK1759591T4 (ru) |
| ES (3) | ES2314577T5 (ru) |
| PL (3) | PL1759591T5 (ru) |
| PT (3) | PT1759591E (ru) |
| RU (2) | RU2438340C2 (ru) |
| SI (2) | SI1759591T2 (ru) |
| WO (2) | WO2007025757A2 (ru) |
Families Citing this family (31)
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| DE602005009951D1 (de) * | 2005-08-31 | 2008-11-06 | Nestec Sa | Konfektprodukten mit niedrigem Fettgehalt |
| GB0800991D0 (en) * | 2008-01-19 | 2008-02-27 | Cadbury Schweppes Plc | Emulsion for use as confectionery filling |
| GB0808335D0 (en) | 2008-05-08 | 2008-06-18 | Nestec Sa | Moulding of chocolate |
| DE102009005928A1 (de) * | 2009-01-19 | 2010-07-22 | Südzucker AG Mannheim/Ochsenfurt | Stabilitätsverbesserte Schokoladenzusammensetzungen auf Reisstärkebasis |
| GB0910358D0 (en) | 2009-06-15 | 2009-07-29 | Univ Birmingham | Low fat chocolate |
| US20120189753A1 (en) | 2009-09-29 | 2012-07-26 | Nestec S.A. | Appliance for preparing a chocolate-based beverage |
| US20120258207A1 (en) * | 2011-03-11 | 2012-10-11 | Kraft Foods Global Brands Llc | Baked goods-like texture without baking |
| US8668950B2 (en) * | 2011-04-28 | 2014-03-11 | The Hershey Company | Cocoa nuggets and method of making same |
| EP2589297A1 (en) | 2011-11-07 | 2013-05-08 | Nestec S.A. | Emulsion stabilisation |
| PT2606733T (pt) * | 2011-12-23 | 2018-11-28 | Nestle Sa | Composição de recheio aerada |
| US20150250203A1 (en) * | 2012-01-26 | 2015-09-10 | Wikifoods, Inc. | Enclosing materials in natural transport systems |
| FR2994795B1 (fr) * | 2012-09-04 | 2015-03-06 | St Hubert | Emulsion eau dans huile comestible contenant des pepites de chocolat |
| WO2014118489A1 (en) | 2013-02-04 | 2014-08-07 | Kraft Foods R&D Inc. | Particle-stabilised colloidal food composition and process for the preparation thereof |
| BR112017013656B1 (pt) * | 2014-12-23 | 2021-12-28 | Cargill, Incorporated | Emulsão de uma fase aquosa em uma fase lipídica, produto alimentício e processo para produzir uma emulsão |
| SG11201706283UA (en) * | 2015-03-12 | 2017-09-28 | Givaudan Sa | Emulsions |
| RU2600691C1 (ru) * | 2015-08-13 | 2016-10-27 | Общество с ограниченной ответственностью "Лайтхаус Оушен" | Шоколадная масса для получения шоколада с пониженной энергетической ценностью (варианты) |
| BR112018008285B1 (pt) * | 2015-10-26 | 2022-09-20 | Cargill, Incorporated | Emulsão, produto alimentício e processo para produção de uma emulsão |
| US10426180B1 (en) | 2016-06-16 | 2019-10-01 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
| US10334868B2 (en) | 2016-06-16 | 2019-07-02 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
| CA3028121A1 (en) | 2016-06-16 | 2017-12-21 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
| WO2019008059A1 (en) * | 2017-07-05 | 2019-01-10 | Nestec S.A. | EMULSION IN FOOD |
| US11234448B1 (en) | 2017-09-08 | 2022-02-01 | The Hershey Company | High water activity confectionery product and process of making same |
| CN110403043B (zh) * | 2018-04-28 | 2022-07-26 | 嘉里特种油脂（上海）有限公司 | 乳液及含该乳液的巧克力 |
| US10612835B2 (en) | 2018-08-17 | 2020-04-07 | Sigma Phase, Corp. | Rapidly cooling food and drinks |
| US10543978B1 (en) | 2018-08-17 | 2020-01-28 | Sigma Phase, Corp. | Rapidly cooling food and drinks |
| US11470855B2 (en) | 2018-08-17 | 2022-10-18 | Coldsnap, Corp. | Providing single servings of cooled foods and drinks |
| US11781808B2 (en) | 2019-04-09 | 2023-10-10 | Coldsnap, Corp. | Brewing and cooling a beverage |
| DE102019004355A1 (de) | 2019-06-24 | 2020-12-24 | ETH Zürich | Produkt, enthaltend Kakao und einen oder mehrere süßende Stoffe, Verfahren zum Herstellen von derartigen Produkten, insbesondere von Schokoladenprodukten oder schokoladenartigen Produkten, Verwendung eines derartigen Produktes, zum Beispiel zum Herstellen von Schokoladenprodukten oder schokoladenartigen Produkten |
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2005
- 2005-08-31 DE DE602005009951T patent/DE602005009951D1/de active Active
- 2005-08-31 AT AT05107975T patent/ATE408986T1/de active
- 2005-08-31 PL PL05107975T patent/PL1759591T5/pl unknown
- 2005-08-31 ES ES05107975.4T patent/ES2314577T5/es active Active
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