RU2015115932A - Термоустойчивый шоколад - Google Patents
Термоустойчивый шоколад Download PDFInfo
- Publication number
- RU2015115932A RU2015115932A RU2015115932A RU2015115932A RU2015115932A RU 2015115932 A RU2015115932 A RU 2015115932A RU 2015115932 A RU2015115932 A RU 2015115932A RU 2015115932 A RU2015115932 A RU 2015115932A RU 2015115932 A RU2015115932 A RU 2015115932A
- Authority
- RU
- Russia
- Prior art keywords
- fat
- confectionery product
- based confectionery
- polyol
- monosaccharide
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title 1
- 235000009508 confectionery Nutrition 0.000 claims abstract 30
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract 21
- 229920005862 polyol Polymers 0.000 claims abstract 13
- 150000003077 polyols Chemical class 0.000 claims abstract 13
- 150000002772 monosaccharides Chemical class 0.000 claims abstract 9
- 235000011187 glycerol Nutrition 0.000 claims abstract 8
- 239000000203 mixture Substances 0.000 claims abstract 7
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims abstract 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract 4
- 239000004386 Erythritol Substances 0.000 claims abstract 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract 4
- 229930195725 Mannitol Natural products 0.000 claims abstract 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract 4
- 239000008121 dextrose Substances 0.000 claims abstract 4
- 229960000673 dextrose monohydrate Drugs 0.000 claims abstract 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract 4
- 235000019414 erythritol Nutrition 0.000 claims abstract 4
- 229940009714 erythritol Drugs 0.000 claims abstract 4
- 229960001031 glucose Drugs 0.000 claims abstract 4
- 229960005150 glycerol Drugs 0.000 claims abstract 4
- 239000000594 mannitol Substances 0.000 claims abstract 4
- 235000010355 mannitol Nutrition 0.000 claims abstract 4
- 229960001855 mannitol Drugs 0.000 claims abstract 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract 4
- 239000000600 sorbitol Substances 0.000 claims abstract 4
- 229960002920 sorbitol Drugs 0.000 claims abstract 4
- 235000010356 sorbitol Nutrition 0.000 claims abstract 4
- 239000000811 xylitol Substances 0.000 claims abstract 4
- 235000010447 xylitol Nutrition 0.000 claims abstract 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract 4
- 229960002675 xylitol Drugs 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract 2
- 229930091371 Fructose Natural products 0.000 claims abstract 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract 2
- 239000005715 Fructose Substances 0.000 claims abstract 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims abstract 2
- 150000001875 compounds Chemical class 0.000 claims abstract 2
- 229930182830 galactose Natural products 0.000 claims abstract 2
- 150000004676 glycans Chemical class 0.000 claims abstract 2
- 150000004677 hydrates Chemical class 0.000 claims abstract 2
- 239000000905 isomalt Substances 0.000 claims abstract 2
- 235000010439 isomalt Nutrition 0.000 claims abstract 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000000832 lactitol Substances 0.000 claims abstract 2
- 235000010448 lactitol Nutrition 0.000 claims abstract 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims abstract 2
- 229960003451 lactitol Drugs 0.000 claims abstract 2
- 239000008101 lactose Substances 0.000 claims abstract 2
- 239000000787 lecithin Substances 0.000 claims abstract 2
- 235000010445 lecithin Nutrition 0.000 claims abstract 2
- 229940067606 lecithin Drugs 0.000 claims abstract 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract 2
- 239000000845 maltitol Substances 0.000 claims abstract 2
- 235000010449 maltitol Nutrition 0.000 claims abstract 2
- 229940035436 maltitol Drugs 0.000 claims abstract 2
- 229920001282 polysaccharide Polymers 0.000 claims abstract 2
- 239000005017 polysaccharide Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims 11
- 230000032683 aging Effects 0.000 claims 2
- 239000002245 particle Substances 0.000 claims 2
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims 1
- 229940089206 anhydrous dextrose Drugs 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000005496 tempering Methods 0.000 claims 1
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
- A23G1/40—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
-
- 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
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/28—Articles or materials wholly enclosed in composite wrappers, i.e. wrappers formed by associating or interconnecting two or more sheets or blanks
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/38—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents with thermal insulation
- B65D81/3888—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents with thermal insulation wrappers or flexible containers, e.g. pouches, bags
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/60—Containers, packaging elements or packages, specially adapted for particular articles or materials for sweets or like confectionery products
-
- 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)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Composite Materials (AREA)
- Confectionery (AREA)
Abstract
1. Кондитерское изделие на жировой основе, содержащее полиол, имеющий температуру кипения, составляющую 105°C или выше, и по меньшей мере один дополнительный термоструктурирующий компонент без добавленной свободной воды.2. Кондитерское изделие на жировой основе по п. 1, в котором полиол включает глицерин, сорбит, мальтит, маннит, ксилит, лактит, изомальт, эритрит или их комбинацию.3. Кондитерское изделие на жировой основе по п. 2, в котором полиол включает ксилит, маннит, сорбит, глицерин, эритрит или их комбинацию.4. Кондитерское изделие на жировой основе по п. 3, в котором полиол представляет собой глицерин.5. Кондитерское изделие на жировой основе по п. 1 или 4, в котором указанный по меньшей мере один дополнительный термоструктурирующий компонент содержит моносахарид.6. Кондитерское изделие на жировой основе по п. 5, в котором моносахарид включает декстрозу, фруктозу, галактозу, соответствующие полисахариды, соответствующие гидраты или комбинации любых этих соединений.7. Кондитерское изделие на жировой основе по п. 6, в котором моносахарид включает декстрозу, моногидрат декстрозы или их комбинации.8. Кондитерское изделие на жировой основе по п. 7, в котором в композиции на жировой основе не содержится лактоза.9. Кондитерское изделие на жировой основе по п. 8, дополнительно включающее эмульгатор.10. Кондитерское изделие на жировой основе по п. 9, в котором эмульгатор включает лецитин.11. Кондитерское изделие на жировой основе, которое по вкусовому профилю статистически не отличается от традиционного кондитерского изделия на жировой основе, не содержащего полиола и термоструктурирующего компонента по п. 1.12. Кондитерское изделие на жировой основе, которое по вкусовому
Claims (24)
1. Кондитерское изделие на жировой основе, содержащее полиол, имеющий температуру кипения, составляющую 105°C или выше, и по меньшей мере один дополнительный термоструктурирующий компонент без добавленной свободной воды.
2. Кондитерское изделие на жировой основе по п. 1, в котором полиол включает глицерин, сорбит, мальтит, маннит, ксилит, лактит, изомальт, эритрит или их комбинацию.
3. Кондитерское изделие на жировой основе по п. 2, в котором полиол включает ксилит, маннит, сорбит, глицерин, эритрит или их комбинацию.
4. Кондитерское изделие на жировой основе по п. 3, в котором полиол представляет собой глицерин.
5. Кондитерское изделие на жировой основе по п. 1 или 4, в котором указанный по меньшей мере один дополнительный термоструктурирующий компонент содержит моносахарид.
6. Кондитерское изделие на жировой основе по п. 5, в котором моносахарид включает декстрозу, фруктозу, галактозу, соответствующие полисахариды, соответствующие гидраты или комбинации любых этих соединений.
7. Кондитерское изделие на жировой основе по п. 6, в котором моносахарид включает декстрозу, моногидрат декстрозы или их комбинации.
8. Кондитерское изделие на жировой основе по п. 7, в котором в композиции на жировой основе не содержится лактоза.
9. Кондитерское изделие на жировой основе по п. 8, дополнительно включающее эмульгатор.
10. Кондитерское изделие на жировой основе по п. 9, в котором эмульгатор включает лецитин.
11. Кондитерское изделие на жировой основе, которое по вкусовому профилю статистически не отличается от традиционного кондитерского изделия на жировой основе, не содержащего полиола и термоструктурирующего компонента по п. 1.
12. Кондитерское изделие на жировой основе, которое по вкусовому профилю статистически не отличается от традиционного
кондитерского изделия на жировой основе, не содержащего глицерина и моногидрата декстрозы.
13. Способ изготовления кондитерского изделия на жировой основе, включающий смешивание в любой последовательности полиола, у которого температура кипения составляет 105°C или выше, и по меньшей мере одного дополнительного термоструктурирующего компонента без добавленной в смесь свободной воды.
14. Способ по п. 13, в котором полиол представляет собой глицерин.
15. Способ по п. 13, в котором полиол добавляют в течение темперирования.
16. Способ по п. 13, в котором по меньшей мере один дополнительный термоструктурирующий компонент включает моносахарид.
17. Способ по п. 16, в котором моносахарид включает декстрозу, безводную декстрозу, моногидрат декстрозы или их комбинации.
18. Способ по п. 13, дополнительно включающий уменьшение размера частиц смеси.
19. Способ по п. 17, в котором перед добавлением в смесь моносахарид измельчают до размера частиц, составляющего от около 10 мкм до около 25 мкм.
20. Способ по п. 13, дополнительно включающий формование смеси.
21. Способ по п. 20, дополнительно включающий отверждение формованной смеси.
22. Способ по п. 21, дополнительно включающий упаковку отвержденного кондитерского изделия.
23. Способ по п. 22, дополнительно включающий выдерживание упакованного кондитерского изделия.
24. Способ по п. 23, в котором период выдерживания составляет от около 3 суток до около 20 суток.
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201261707330P | 2012-09-28 | 2012-09-28 | |
US61/707,330 | 2012-09-28 | ||
US201361789863P | 2013-03-15 | 2013-03-15 | |
US61/789,863 | 2013-03-15 | ||
PCT/US2013/061400 WO2014052312A1 (en) | 2012-09-28 | 2013-09-24 | Heat resistant chocolate |
Publications (2)
Publication Number | Publication Date |
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RU2015115932A true RU2015115932A (ru) | 2016-11-20 |
RU2637812C2 RU2637812C2 (ru) | 2017-12-07 |
Family
ID=49305202
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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RU2015115932A RU2637812C2 (ru) | 2012-09-28 | 2013-09-24 | Термоустойчивый шоколад |
RU2015115934A RU2628499C2 (ru) | 2012-09-28 | 2013-09-25 | Термоустойчивый шоколад |
Family Applications After (1)
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RU2015115934A RU2628499C2 (ru) | 2012-09-28 | 2013-09-25 | Термоустойчивый шоколад |
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EP (4) | EP2900074B1 (ru) |
CN (3) | CN104684404B (ru) |
AU (3) | AU2013323765B2 (ru) |
BR (2) | BR112015006942B1 (ru) |
CA (2) | CA2884068C (ru) |
ES (2) | ES2745215T3 (ru) |
HK (3) | HK1210578A1 (ru) |
MX (2) | MX367984B (ru) |
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