SG11201805133RA - Process for producing a seed suspension - Google Patents

Process for producing a seed suspension

Info

Publication number
SG11201805133RA
SG11201805133RA SG11201805133RA SG11201805133RA SG11201805133RA SG 11201805133R A SG11201805133R A SG 11201805133RA SG 11201805133R A SG11201805133R A SG 11201805133RA SG 11201805133R A SG11201805133R A SG 11201805133RA SG 11201805133R A SG11201805133R A SG 11201805133RA
Authority
SG
Singapore
Prior art keywords
international
edf
seed suspension
producing
processing zone
Prior art date
Application number
SG11201805133RA
Inventor
Morten Daugaard Andersen
Original Assignee
Aak Ab Publ
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 Aak Ab Publ filed Critical Aak Ab Publ
Publication of SG11201805133RA publication Critical patent/SG11201805133RA/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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes 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
    • 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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B15/00—Solidifying fatty oils, fats, or waxes by physical processes
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/194—Triglycerides
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Abstract

WO 17 / 111683 Al (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/111683 Al 29 June 2017 (29.06.2017) WIPO I PCT 1111111111111101110111111111110101111101110111011101111111111111011111111111110111111 (51) International Patent Classification: A23G 1/36 (2006.01) A23G 1/18 (2006.01) A23G 1/04 (2006.01) (21) International Application Number: PCT/SE2016/051248 (22) International Filing Date: 12 December 2016 (12.12.2016) (25) Filing Language: English (26) Publication Language: English (30) Priority Data: 1551686-7 21 December 2015 (21.12.2015) SE (71) Applicant: AAK AB [SE/SE]; Jungmansgatan 12, 211 19 Malmo (SE). (72) Inventor: ANDERSEN, Morten Daugaard; Egebwksvej 37, 8270 Hojbjerg (DK). (74) Agent: PATENTGRUPPEN A/S; Aaboulevarden 31, 4th floor, DK-8000 Aarhus C (DK). (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG). Declarations under Rule 4.17: — of inventorship (Rule 4.17(iv)) Published: — with international search report (Art. 21(3)) (54) Title: PROCESS FOR PRODUCING A SEED SUSPENSION SSHE Fig. la (57) : A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: -providing an ed- ible fat (EDF) being melted, - feeding said edible fat (EDF) through a processing zone (PZ), and -performing a crystallization step in said processing zone (PZ) to obtain said seed suspension (SSP) by -subjecting said edible fat (EDF) to a cooling temperature (CT) below 30 degrees Celsius in said processing zone (PZ), and - subjecting said edible fat (EDF) to shear stress in said processing zone (PZ), wherein the edible fat (EDF) comprises SatOSat-triglycerides in an amount of 20 99% by weight. Also, a method of producing a heat stable chocolate, a seed suspension, a confectionary product, and a seed suspension apparatus is disclosed.
SG11201805133RA 2015-12-21 2016-12-12 Process for producing a seed suspension SG11201805133RA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1551686 2015-12-21
PCT/SE2016/051248 WO2017111683A1 (en) 2015-12-21 2016-12-12 Process for producing a seed suspension

Publications (1)

Publication Number Publication Date
SG11201805133RA true SG11201805133RA (en) 2018-07-30

Family

ID=59090857

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201805133RA SG11201805133RA (en) 2015-12-21 2016-12-12 Process for producing a seed suspension

Country Status (9)

Country Link
US (1) US20180360066A1 (en)
EP (1) EP3393267A4 (en)
JP (1) JP2019500872A (en)
KR (1) KR20180113508A (en)
CN (1) CN108471767A (en)
BR (1) BR112018012622A2 (en)
MX (1) MX2018007535A (en)
SG (1) SG11201805133RA (en)
WO (1) WO2017111683A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11641861B2 (en) * 2017-04-26 2023-05-09 Bühler AG Self-optimizing, adaptive industrial chocolate production system, and corresponding method thereof
JP7281920B2 (en) * 2019-02-22 2023-05-26 株式会社明治 Method for producing fats and oil-based confectionery
EP4065676A4 (en) * 2019-11-29 2023-12-13 Aak Ab Non-hydrogenated fat composition
EP4065675A4 (en) * 2019-11-29 2023-06-21 Aak Ab Non-hydrogenated fat composition

Family Cites Families (17)

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Publication number Priority date Publication date Assignee Title
US5023106A (en) * 1989-03-28 1991-06-11 The Procter & Gamble Co. Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
ATE121593T1 (en) * 1991-07-03 1995-05-15 Unilever Nv THERMAL CONTROL IN THE PRODUCTION OF CONFECTS.
AU675949B2 (en) * 1992-05-22 1997-02-27 Loders Croklaan B.V. Bloom-inhibiting fat blends
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
WO2000072695A1 (en) * 1999-05-29 2000-12-07 Institut Für Lebensmittelwissenschaft Laboratorium Für Lebensmittel Verfahrenstechnik Method of producing seed crystal suspensions based on melted fat
DE10118354C9 (en) * 2001-04-12 2006-06-01 Sollich Kg Method and device for the continuous preparation of fat-containing masses to be processed
AU2002327081A1 (en) * 2002-12-23 2004-07-08 Mars, Incorporated Shelf-stable confectionery
US20110135805A1 (en) * 2009-12-08 2011-06-09 Doucet Jim R High diglyceride structuring composition and products and methods using the same
ES2588477T3 (en) * 2010-04-01 2016-11-03 Aasted Aps Apparatus for continuous tempering of chocolate dough
MY161610A (en) * 2010-09-27 2017-04-28 Nisshin Oillio Group Ltd Oil and fat composition and method of producing thereof
US20150083366A1 (en) * 2011-03-11 2015-03-26 Janis Zakis Multi-surface heat exchange with vacuum capability and magnetic scrapers
WO2014003079A1 (en) * 2012-06-27 2014-01-03 日清オイリオグループ株式会社 Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating
WO2014071945A1 (en) * 2012-11-07 2014-05-15 Aarhuskarlshamn Denmark A/S Method for obtaining bloom-retarding components for confectionary products
CN103907736B (en) * 2013-01-09 2019-03-12 丰益(上海)生物技术研发中心有限公司 Fat composition for chocolate coating
CN104031746A (en) * 2013-03-08 2014-09-10 广州品秀精细化工有限公司 Preparation method of stearin fat additive
WO2016068774A1 (en) * 2014-10-29 2016-05-06 Aak Ab Method for obtaining a chocolate having improved bloom stability
AR104945A1 (en) * 2015-06-10 2017-08-23 Aak Ab SYSTEM AND PROCEDURE FOR THE PRODUCTION OF STABLE HEAT SOLID CHOCOLATE

Also Published As

Publication number Publication date
US20180360066A1 (en) 2018-12-20
KR20180113508A (en) 2018-10-16
EP3393267A4 (en) 2019-07-10
BR112018012622A2 (en) 2018-12-04
MX2018007535A (en) 2019-01-31
WO2017111683A1 (en) 2017-06-29
CN108471767A (en) 2018-08-31
JP2019500872A (en) 2019-01-17
EP3393267A1 (en) 2018-10-31

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