WO2010031502A1 - Fat-based confectionery material and process for production thereof - Google Patents
Fat-based confectionery material and process for production thereof Download PDFInfo
- Publication number
- WO2010031502A1 WO2010031502A1 PCT/EP2009/006418 EP2009006418W WO2010031502A1 WO 2010031502 A1 WO2010031502 A1 WO 2010031502A1 EP 2009006418 W EP2009006418 W EP 2009006418W WO 2010031502 A1 WO2010031502 A1 WO 2010031502A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fat
- confectionery material
- based confectionery
- liquid
- liquid filling
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
- A23G1/0073—Moulding or shaping of cellular or expanded articles
-
- 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
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0042—Moulding or shaping of cellular or expanded articles
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/0082—Moulding or shaping of cellular or expanded articles
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
Definitions
- the present invention relates to a fat-based confectionery material, such as chocolate, containing liquid-filled cavities or bubbles and a method of making such a material.
- Aerated fat-based confectionery products are well known and there are a number of international aerated chocolate brands on the market such as Nestle Aero® and Milka Luflee® .
- Chocolate containing bubbles of air is appreciated by the consumer because it is lighter than solid chocolate and provides a particular mouthfeel.
- a process for making aerated chocolate was described in 1935 in GB459583 (to Rowntree) which involves incorporating air or other gas in molten chocolate, for example by using a whisk, and then expanding the bubbles by reducing the pressure. The chocolate is cooled to set it.
- US4272558 discloses a process for producing a cellular chocolate where gas is incorporated into the chocolate under pressure. When the pressure is released, bubbles are formed in the chocolate which is then solidified by cooling.
- the invention provides a fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling.
- the fat-based confectionery material of the invention has advantageous qualities, both visually and organoleptically, including a unique texture with a smooth mouthfeel.
- the invention provides a confectionery product comprising a fat-based confectionery material as described above.
- the invention provides methods for producing a fat-based confectionery material with a continuous fat phase dispersed with bubbles containing a liquid filling.
- Figure 1 is a schematic diagram showing a pump assembly which may be used in a method according to the invention.
- A Side view of a pump assembly.
- B Bottom view of a rotating valve plate in a pump assembly.
- Figure 2 is a schematic diagram illustrating one embodiment of the present invention whereby a pulsed feed of chilled liquid filling is introduced into a fast flow of fat- containing confectionery material in a manifold.
- the invention provides a fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling.
- fat-based confectionary materials are understood to be materials comprising at least a fat and preferably a sugar.
- the fat may be cocoa butter, cocoa butter substitute, cocoa butter replacers, cocoa butter improvers or cocoa butter equivalents, among others.
- the sugars may include sucrose, fructose, sugar replacers such as polyols (e.g., maltitol, lactitol, isomalt, erythritol, sorbitol, mannitol, xylitol) or bulking agents like polydextrose or other sweeteners like tagatose or high intensity sweeteners like saccharin, aspartame, acesulfame-K, cyclamate, neohesperidin, thaumathin, sucralose, alitame, neotame or any combination thereof.
- polyols e.g., maltitol, lactitol, isomalt, erythritol, sorbitol, mannitol, xylitol
- bulking agents like polydextrose or other sweeteners like tagatose or high intensity sweeteners like saccharin, aspartame, a
- Fat-based confectionery materials may typically comprise sugar, milk derived components, and fat and solids from vegetable or cocoa sources in differing proportions.
- the fat-based confectionery material may comprise chocolate, including dark, milk or white chocolate, and may be aerated or micro-aerated chocolate.
- the fat-based confectionery material may comprise any product or substance having rheological characteristics similar or substantially comparable to those of chocolate.
- a product may include chocolate substitutes containing direct cocoa butter replacements, stearines, coconut oil, palm oil, butter or any mixture thereof; nut pastes such as peanut butter; praline; confectioner's coatings also known as compound ortractions, used for covering ice cream or cakes, usually comprising chocolate analogues with cocoa butter replaced by a nontempering fat; or "Caramac” sold by Nestle comprising non-cocoa butter fats, sugar and milk.
- chocolate products containing up to 90% water are also included such as the water-containing chocolate emulsions described in EP-A- 1759591.
- the fat-based confectionery material has a continuous fat phase which is dispersed with bubbles containing liquid filling.
- the bubbles preferably have a mean diameter of between 0.05 mm and 8 mm, preferably between 1 mm and 5 mm, and most preferably between 2 mm and 4 mm.
- the liquid may be any liquid confectionery material, for instance an aqueous solution or an oil-in-water emulsion.
- suitable liquid fillings include sugar syrup, optionally thickened with gum; fondant; alcohol liqueur; caramel; ganache; yoghurt; cream; milk; fruit puree; jam or oil based filling; and combinations thereof.
- the liquid has a pour point of less than 20 °C, i.e. the liquid will cease to flow below this temperature.
- Suitable oil-in-water emulsions may comprise fresh cream or full cream milk, for example in the form of a "ganache", which is a phase-inverted (i.e. oil-in-water) chocolate preparation.
- Ganache has a smooth, glossy texture and appearance, and a rich chocolate or milk chocolate taste.
- Ganache may be made by heating cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs.
- a ganache may also be produced from white or milk chocolate in a similar way. Typical moisture contents for ganache for this invention may range between 25 and 50 % w/w.
- a liquid filling is chosen which will not dissolve the sugar that may be present in the fat- based confectionery material, nor dissolve or soften the fat phase of the fat-based confectionery material.
- the liquid filling should be microbiologically stable. Accordingly, in some embodiments it may be preferable for the liquid filling to comprise a saturated solution which is an aqueous solution or an oil- in-water emulsion and for the filling to further comprise components which lower the water activity of the filling. Examples of such components are small molecular weight sugars such as fructose and glucose, sugar alcohols such as glycerol and salts such as sodium chloride.
- a preferred liquid filling may be the syrup having the following composition (amounts expressed in weight percent based on the weight of the syrup):
- the fat-based confectionery material may contain for example from 5% to 75%, preferably from 10 to 50% and especially from 15 to 40% by weight of the liquid filling based on the total weight of the material.
- the liquid filled bubbles are evenly distributed through the fat-based confectionery material.
- liquid filling of the bubbles is in direct contact with the fat-based confectionery material.
- the fat-based confectionery material may be dispersed with bubbles containing gas, as well as bubbles containing a liquid filling.
- the fat-based confectionery materials of the present invention may be prepared by various methods.
- a first method comprises mixing edible liquid-filled capsules into liquid chocolate or other fat-based confectionery material and then depositing the mixture into a mould.
- the capsules comprise a wall which contains the liquid filling and this wall may comprise a hydrocolloid gel for example.
- the capsule wall is robust enough to survive the process of incorporation into the chocolate but yet rapidly disperses in the mouth when the product is consumed so as not to spoil the
- a further process of producing a fat-based confectionery material according to the invention comprising introducing discrete droplets of a liquid filling into a flow of chocolate or other fat-based confectionery material, which is then moulded and solidified before the liquid droplets have had a chance to coalesce.
- a liquid filling (1) is fed to a piston pump (3).
- the piston (3) forces the liquid (1) through an array of fixed holes in a perforated plate (5) into a flow of chocolate (7).
- a rotating valve plate (9) is used to interrupt the flow of liquid (1) through the fixed holes (5) and so produce an output stream of discrete droplets of liquid in the chocolate flow (11).
- the output from a number (for example five) of these piston pumps (3) is combined and fed to a moulding line where it is deposited into moulds already containing a chocolate shell.
- the moulds are then backed-off with chocolate in the usual way and cooled before the solidified chocolate containing liquid filled bubbles are demoulded.
- the moulding line could for example produce tablets of chocolate, although other formats would be possible such as individual pieces.
- the output stream (11) is deposited into a shelled mould as before, but the mould is then placed in a vacuum chamber to expand the chocolate before it is cooled to solidify the aerated structure and backed-off.
- Another process of producing a fat-based confectionery material with a continuous fat phase dispersed with bubbles containing a liquid filling comprises introducing discrete droplets of a cold liquid filling into a flow of fat-based confectionery material such that the cold liquid droplets cause the fat-based confectionery material to solidify around them and form liquid-filled capsules.
- the cold liquid would preferably be at a temperature of between -40 0 C and 15°C, more preferably between -30°C and 15°C and most preferably between -20°C and 10°C.
- the liquid-filled capsules can be harvested from the fat-based confectionery material by a grid conveyor and the excess fat- containing confectionery material recycled.
- FIG. 2 One embodiment of this process is illustrated schematically in Figure 2.
- a cold liquid filling is fed through a series of small pipes (one pipe shown, 21).
- a suitable temperature would be between -40°C and 15°C, preferably between - 30°C and 15°C and more preferably between -20°C and 10°C.
- the pipes pass through a cold water jacket (23) to maintain or further chill the liquid.
- the water temperature in the jacket is preferably around 10 to 20°C colder than the temperature of the liquid filling.
- a feed pump pulses to cause individual drops to flow out of the end of the pipes (21) and into a fast flow of chocolate (25) moving at a minimum velocity of 0.1 ms "1 .
- the chocolate is preferably tempered and the fast flow prevents excessive build up of the chocolate on the pipes.
- the cold water jacket does not extend into the region of the pipe in contact with the chocolate flow. The cold liquid drops cause the chocolate to solidify around them and form liquid-filled capsules (27).
- the capsules (27) are fragile and so are deposited onto a grid conveyor (28) and from there directly into moulds already containing a chocolate shell (29), whilst excess chocolate is recycled (26).
- the moulds are then backed-off with chocolate in the usual way and cooled before the solidified chocolate containing liquid filled bubbles is demoulded.
- the moulding line could for example produce tablets of chocolate, although other formats would be possible such as individual pieces.
- Crispies or aerated chocolate could be combined with the capsules to give a lighter eating product.
- the cold liquid filling is fed into the chocolate through a porous ceramic or metal material. This results in very small droplets of the liquid filling, with an average diameter between 0.05 mm and 0.5 mm.
- a further process of producing a fat-based confectionery material with a continuous fat phase dispersed with bubbles containing a liquid filling comprises introducing discrete droplets of a liquid filling into a liquid fat-based confectionery material and solidifying the material.
- the liquid fat-based confectionery material is provided in a mould.
- the droplets of a liquid filling may introduced by pulsed flow through a series of needles or pipes which move though the liquid fat-based confectionery material. For example an array of needles might be positioned above the mould.
- the needles will project almost to the base of the liquid fat-based confectionery material and as the liquid filling is introduced into the liquid fat-based confectionery material by a pulsed flow, the array of needles is lifted slowly out of the mould through the confectionery material, thus dispersing discrete droplets of the liquid filling throughout the confectionary material. Finally the confectionery material is solidified to produce a material dispersed with bubbles containing a liquid filling.
- Yet another process of producing a fat-based confectionery material with a continuous fat phase dispersed with bubbles containing a liquid filling comprises adding pieces of crystallized sucrose fondant containing invertase into a continuously stirred container of fat-based confectionery material.
- the crystallized sucrose fondant contains between 0.1 wt% and 2 wt% invertase based on the weight of the fondant, most preferably between 0.2 wt% and 1 wt%.
- the crystallized sucrose fondant containing invertase may be added by extrusion through an extruder die with multiple small holes. The holes may typically all have the same diameter, which can range from 0.5 mm to 5 mm.
- the extruder barrel is preferably fitted with a cooling jacket which cools the fondant such that the fondant exits the die at a temperature of between 0 and 20 0 C, preferably between 5 and 15 0 C.
- a rapidly rotating cutter blade on the face of the extruder die cuts the fondant extrudate into small pieces of approximately the same length as the diameter of the die holes.
- the extruded fondant pieces are dropped into a continuously stirred bath of tempered chocolate immediately after being cut. Preferably, between 15 and 40 % by weight of fondant pieces are added to the chocolate.
- the chocolate is then deposited into moulds which may already contain a chocolate shell. The moulds may then be placed in a vacuum chamber to expand the chocolate (the vacuum causes air which is naturally dissolved in the chocolate to expand and form bubbles). The chocolate is then cooled to solidify the (aerated structure and backed-off.
- the chocolate containing pieces of fondant is then left for 2 weeks for the invertase to act on the sucrose in the fondant and convert it to invert syrup. Once this has occurred, the pieces of fondant will have become liquid and so the end result is an aerated chocolate containing liquid filled bubbles, i.e. the chocolate contains a mixture of bubbles containing gas, bubbles containing liquid and bubbles containing both liquid and gas.
- the vacuum step may be omitted to obtain a non- aerated chocolate containing liquid filled bubbles.
- a fat-based confectionery material which is dispersed with bubbles containing gas, as well as bubbles containing a liquid filling may be prepared by any of the above methods by using an aerated fat-based confectionery material (e.g. chocolate).
- the gas-filled bubbles may be incorporated before, at the same time or after the bubbles containing a liquid filling, in a manner known to the skilled person, for example by expanding the material in a vacuum chamber.
- the invention also provides confectionery products comprising a fat-based confectionery material as described above.
- the confectionery product may comprise other food ingredients, such as nuts, dried fruit pieces, biscuits, sugar pieces, crispies, cereals, or other particulate food ingredients, or any combinations thereof.
- the other food ingredients may be incorporated in amounts of 1 to 75 % by weight based on the total weight of the confectionery product.
- the confectionery product may further comprise a fat-based confectionery material dispersed with bubbles containing gas.
- the confectionery product may contain a fat-based confectionery material dispersed with both bubbles containing gas and bubbles containing a liquid filling.
- the confectionery product may contain a first fat-based confectionery material dispersed with bubbles containing gas and a second fat-based confectionery material, which may be the same or different to the first fat-based confectionery material, dispersed with bubbles containing a liquid filling.
- the confectionery product may comprise a first fat-based confectionery material layered above or below a second fat-based confectionery material.
- the single screw extruder is fitted with a die having multiple small exit holes of a diameter of 2 mm.
- a rotating cutter blade is mounted on the die and the speed of the extruder and the cutter adjusted so as to cut the extrudate into pieces approximately
- the extruder barrel is cooled with a circulating glycol mixture such that the extrudate leaves the extruder at a temperature of 0 °C.
- the exit of the extruder is positioned such that the cut pieces of extrudate fall directly into a stirred vessel.
- the exit of the extruder and the stirred vessel are encased in a clear plastic tent fed with a positive pressure of dry air to prevent water condensing on the extruder and dripping into the chocolate.
- the extruder is started, and the pieces of fondant drop into the stirred chocolate bath. As the pieces of fondant are cold, they solidify the region of chocolate with which they come into immediate contact and form small capsules of fondant, surrounded by a thin layer of solid chocolate. These capsules are distributed into the chocolate by the stirring action.
- the extruder and stirrer are stopped and the chocolate/fondant mix is deposited into pre-shelled tablet moulds.
- the moulds are then transferred to a vacuum box equipped with a water cooling system at 10 °C. Once the chocolate is inside the box, the pressure is reduced to 20 mbar which causes the chocolate to expand.
- the chocolate remains in the vacuum box at a pressure of 20 mbar for 20 minutes during which time the chocolate temperature has dropped to 13 °C and the chocolate has set.
- the moulds are then removed from the vacuum box, re-warmed to 25 0 C and backed off with more tempered chocolate, cooled and then the chocolate is demoulded as tablets.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES09778332.8T ES2672068T3 (en) | 2008-09-19 | 2009-09-04 | Confectionery material based on fat and procedure for the preparation of this |
EP09778332.8A EP2339926B1 (en) | 2008-09-19 | 2009-09-04 | Fat-based confectionery material and process for production thereof |
US13/120,117 US20120003359A1 (en) | 2008-09-19 | 2009-09-04 | Fat-based confectionery material and process for production thereof |
CN2009801365289A CN102159088A (en) | 2008-09-19 | 2009-09-04 | Fat-based confectionery material and process for production thereof |
BRPI0918866-5A BRPI0918866B1 (en) | 2008-09-19 | 2009-09-04 | FAT-BASED CONFECTIONERY MATERIAL WITH A CONTINUOUS FAT PHASE AND CONFECTIONERY |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0817122A GB2463658A (en) | 2008-09-19 | 2008-09-19 | Fat-based confectionery material containing liquid filled bubbles |
GB0817122.5 | 2008-09-19 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2010031502A1 true WO2010031502A1 (en) | 2010-03-25 |
WO2010031502A8 WO2010031502A8 (en) | 2011-05-05 |
Family
ID=39951824
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2009/006418 WO2010031502A1 (en) | 2008-09-19 | 2009-09-04 | Fat-based confectionery material and process for production thereof |
Country Status (10)
Country | Link |
---|---|
US (1) | US20120003359A1 (en) |
EP (1) | EP2339926B1 (en) |
CN (1) | CN102159088A (en) |
BR (1) | BRPI0918866B1 (en) |
EC (1) | ECSP11010891A (en) |
ES (1) | ES2672068T3 (en) |
GB (1) | GB2463658A (en) |
HU (1) | HUE038167T2 (en) |
PT (1) | PT2339926T (en) |
WO (1) | WO2010031502A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103118549A (en) * | 2010-09-30 | 2013-05-22 | 荷兰联合利华有限公司 | Aerated chocolate composition and preparation thereof |
GB2521851A (en) * | 2014-01-06 | 2015-07-08 | Kraft Foods R & D Inc | Process for preparing confectionery composition |
WO2015101969A1 (en) * | 2014-01-06 | 2015-07-09 | Kraft Foods R&D, Inc. | Process for preparing a confectionery composition |
EP3409126A1 (en) | 2014-01-06 | 2018-12-05 | Kraft Foods R&D, Inc. | Confections comprising chocolate capsules |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013138246A1 (en) * | 2012-03-12 | 2013-09-19 | Mckibben Anne-Christine | Edible wafer |
US20150327569A1 (en) * | 2012-12-21 | 2015-11-19 | Mars, Incorporated | Confection with supported filling |
GB2521850B (en) | 2014-01-06 | 2019-12-04 | Kraft Foods R & D Inc | Confectionery product and process for its preparation |
MX2017016637A (en) | 2015-06-18 | 2018-12-11 | Puca Giuseppe | Alcohol-containing candy product. |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB459582A (en) * | 1935-07-11 | 1937-01-11 | John William Todd | Improvements in and relating to manufactured articles of food or confectionery |
GB459583A (en) * | 1935-07-11 | 1937-01-11 | John William Todd | Improved process for manufacturing articles of food or confectionery |
US3843819A (en) * | 1971-01-14 | 1974-10-22 | Nestle Sa | Edible capsules |
JPS60176541A (en) * | 1984-02-21 | 1985-09-10 | Furuta Seika Kk | Preparation of chocolate |
EP0297054A1 (en) * | 1987-06-26 | 1988-12-28 | Battelle Memorial Institute | Method for homogeneizingly introducing water into chocolate or a chocolate replacement product |
JPS6447345A (en) * | 1987-08-14 | 1989-02-21 | Morinaga & Co | Cellular chocolate containing liquid food and preparation thereof |
US5149560A (en) * | 1991-03-25 | 1992-09-22 | Mars, Inc. | Heat-resistant chocolate and method of making same |
US6010735A (en) * | 1991-04-10 | 2000-01-04 | Raffinerie Tirlemontoise | Hydrated lipophilic composition and process for producing it |
WO2007070754A2 (en) * | 2005-12-12 | 2007-06-21 | Wm. Wrigley Jr. Company | Confectionery products having liquid centers |
WO2009066074A1 (en) * | 2007-11-20 | 2009-05-28 | Cadbury Holdings Limited | Confectionery product |
WO2009140351A2 (en) * | 2008-05-14 | 2009-11-19 | Cadbury Adams Usa Llc | Confectionery with enzymatically manipulated texture |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1576149A (en) * | 1924-12-24 | 1926-03-09 | Siegert Richard | Process and apparatus for the manufacture of hollow objects of chocolate |
LU51047A1 (en) * | 1966-01-21 | 1966-07-06 | ||
EP0775446A3 (en) * | 1995-10-31 | 1999-09-15 | Societe Des Produits Nestle S.A. | Composite fat based confectionery and process for making the same |
RU2151519C1 (en) * | 1998-12-23 | 2000-06-27 | Открытое акционерное общество "РОТ ФРОНТ" | Method of producing caramel filler |
NZ513989A (en) * | 1999-04-13 | 2001-09-28 | Ole-Bendt Rasmussen | Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product |
GB0009349D0 (en) * | 2000-04-14 | 2000-05-31 | Nestle Sa | Shell-type confectionery product and method for manufacturing the same |
AU2002327081A1 (en) * | 2002-12-23 | 2004-07-08 | Mars, Incorporated | Shelf-stable confectionery |
GB0315268D0 (en) * | 2003-06-30 | 2003-08-06 | Nestec Sa | Confectionery product |
EP1853120B1 (en) * | 2005-03-04 | 2010-09-01 | Wm. Wrigley Jr. Company | Center-filled jelly confections |
-
2008
- 2008-09-19 GB GB0817122A patent/GB2463658A/en not_active Withdrawn
-
2009
- 2009-09-04 US US13/120,117 patent/US20120003359A1/en not_active Abandoned
- 2009-09-04 BR BRPI0918866-5A patent/BRPI0918866B1/en not_active IP Right Cessation
- 2009-09-04 CN CN2009801365289A patent/CN102159088A/en active Pending
- 2009-09-04 HU HUE09778332A patent/HUE038167T2/en unknown
- 2009-09-04 EP EP09778332.8A patent/EP2339926B1/en not_active Not-in-force
- 2009-09-04 ES ES09778332.8T patent/ES2672068T3/en active Active
- 2009-09-04 PT PT97783328T patent/PT2339926T/en unknown
- 2009-09-04 WO PCT/EP2009/006418 patent/WO2010031502A1/en active Application Filing
-
2011
- 2011-03-15 EC EC2011010891A patent/ECSP11010891A/en unknown
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB459582A (en) * | 1935-07-11 | 1937-01-11 | John William Todd | Improvements in and relating to manufactured articles of food or confectionery |
GB459583A (en) * | 1935-07-11 | 1937-01-11 | John William Todd | Improved process for manufacturing articles of food or confectionery |
US3843819A (en) * | 1971-01-14 | 1974-10-22 | Nestle Sa | Edible capsules |
JPS60176541A (en) * | 1984-02-21 | 1985-09-10 | Furuta Seika Kk | Preparation of chocolate |
EP0297054A1 (en) * | 1987-06-26 | 1988-12-28 | Battelle Memorial Institute | Method for homogeneizingly introducing water into chocolate or a chocolate replacement product |
JPS6447345A (en) * | 1987-08-14 | 1989-02-21 | Morinaga & Co | Cellular chocolate containing liquid food and preparation thereof |
US5149560A (en) * | 1991-03-25 | 1992-09-22 | Mars, Inc. | Heat-resistant chocolate and method of making same |
US6010735A (en) * | 1991-04-10 | 2000-01-04 | Raffinerie Tirlemontoise | Hydrated lipophilic composition and process for producing it |
WO2007070754A2 (en) * | 2005-12-12 | 2007-06-21 | Wm. Wrigley Jr. Company | Confectionery products having liquid centers |
WO2009066074A1 (en) * | 2007-11-20 | 2009-05-28 | Cadbury Holdings Limited | Confectionery product |
WO2009140351A2 (en) * | 2008-05-14 | 2009-11-19 | Cadbury Adams Usa Llc | Confectionery with enzymatically manipulated texture |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103118549A (en) * | 2010-09-30 | 2013-05-22 | 荷兰联合利华有限公司 | Aerated chocolate composition and preparation thereof |
GB2521851A (en) * | 2014-01-06 | 2015-07-08 | Kraft Foods R & D Inc | Process for preparing confectionery composition |
WO2015101970A1 (en) * | 2014-01-06 | 2015-07-09 | Kraft Foods R&D, Inc. | Process for preparing a confectionery composition |
WO2015101969A1 (en) * | 2014-01-06 | 2015-07-09 | Kraft Foods R&D, Inc. | Process for preparing a confectionery composition |
US20170035073A1 (en) * | 2014-01-06 | 2017-02-09 | Kraft Foods R&D, Inc. | Process for preparing a confectionery composition |
EP3409126A1 (en) | 2014-01-06 | 2018-12-05 | Kraft Foods R&D, Inc. | Confections comprising chocolate capsules |
Also Published As
Publication number | Publication date |
---|---|
ECSP11010891A (en) | 2011-04-29 |
EP2339926A1 (en) | 2011-07-06 |
BRPI0918866A2 (en) | 2015-08-18 |
WO2010031502A8 (en) | 2011-05-05 |
US20120003359A1 (en) | 2012-01-05 |
HUE038167T2 (en) | 2018-09-28 |
GB0817122D0 (en) | 2008-10-29 |
CN102159088A (en) | 2011-08-17 |
PT2339926T (en) | 2018-05-25 |
GB2463658A (en) | 2010-03-24 |
BRPI0918866B1 (en) | 2023-12-26 |
ES2672068T3 (en) | 2018-06-12 |
EP2339926B1 (en) | 2018-04-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2339926B1 (en) | Fat-based confectionery material and process for production thereof | |
US4410555A (en) | Expanded food products | |
RU2573319C2 (en) | Stamped candy with chocolate filling and method of its making | |
CA2755732C (en) | Confectionery product | |
US20040131751A1 (en) | Filled sugar confectionery articles | |
CN104684404A (en) | Heat resistant chocolate | |
JP5757716B2 (en) | Chocolate production method | |
EP2601845A1 (en) | Chocolate product with tropicalised shell | |
EP2330918A1 (en) | Confectionery and methods of production thereof | |
EP1641346B1 (en) | Confectionery product | |
CN113163793A (en) | Fat-based confectionery composition | |
US20050118327A1 (en) | Tropicalizing agent, and methods for making and using the same | |
AU2003299881A1 (en) | Aerated confection containing particulate material and method of making same | |
JP3883479B2 (en) | Method for producing aerated composite oily confectionery | |
EP2330919A1 (en) | Confectionery and methods of production thereof | |
EP2934165B1 (en) | Process for making a confection with supported filling | |
US20100151110A1 (en) | Low density confectionery compositions | |
JPH0257146A (en) | Bubble-containing chocolate |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200980136528.9 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09778332 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2009778332 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13120117 Country of ref document: US |
|
ENP | Entry into the national phase |
Ref document number: PI0918866 Country of ref document: BR Kind code of ref document: A2 Effective date: 20110318 |