ZA200307872B - Composite flexible frozen confection comprising a gel and process for its preparation. - Google Patents
Composite flexible frozen confection comprising a gel and process for its preparation. Download PDFInfo
- Publication number
- ZA200307872B ZA200307872B ZA200307872A ZA200307872A ZA200307872B ZA 200307872 B ZA200307872 B ZA 200307872B ZA 200307872 A ZA200307872 A ZA 200307872A ZA 200307872 A ZA200307872 A ZA 200307872A ZA 200307872 B ZA200307872 B ZA 200307872B
- Authority
- ZA
- South Africa
- Prior art keywords
- gel
- molds
- component
- frozen confection
- water ice
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 18
- 238000000034 method Methods 0.000 title claims description 17
- 239000002131 composite material Substances 0.000 title claims description 15
- 230000008569 process Effects 0.000 title claims description 7
- 238000002360 preparation method Methods 0.000 title description 8
- 239000000203 mixture Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 235000021185 dessert Nutrition 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 235000015243 ice cream Nutrition 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 240000006766 Cornus mas Species 0.000 claims description 3
- 235000003363 Cornus mas Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003475 lamination Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims 3
- 238000007710 freezing Methods 0.000 claims 3
- 238000004806 packaging method and process Methods 0.000 claims 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims 1
- 239000000499 gel Substances 0.000 description 68
- 230000000694 effects Effects 0.000 description 11
- 239000012530 fluid Substances 0.000 description 10
- 239000000416 hydrocolloid Substances 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 238000005452 bending Methods 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000006073 displacement reaction Methods 0.000 description 5
- 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 description 4
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000033001 locomotion Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 230000010339 dilation Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- SNVFDPHQAOXWJZ-UHFFFAOYSA-N Furcelleran Chemical compound CCOC(=O)C1=C(C)NC(C=2C=CC=CC=2)=C(C(=O)OCC=2C=CC=CC=2)C1C#CC1=CC=CC=C1 SNVFDPHQAOXWJZ-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 229920006037 cross link polymer Polymers 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009974 thixotropic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/08—Batch production
- A23G9/083—Batch production using moulds
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US09/803,377 US6645538B2 (en) | 2001-03-09 | 2001-03-09 | Composite flexible frozen confection comprising a gel and process for its preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200307872B true ZA200307872B (en) | 2004-10-08 |
Family
ID=25186376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200307872A ZA200307872B (en) | 2001-03-09 | 2003-10-08 | Composite flexible frozen confection comprising a gel and process for its preparation. |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US6645538B2 (fr) |
| EP (1) | EP1370156B1 (fr) |
| CN (1) | CN1231134C (fr) |
| AR (1) | AR032968A1 (fr) |
| AT (1) | ATE530071T1 (fr) |
| AU (1) | AU2002247749B2 (fr) |
| BR (1) | BRPI0207950B1 (fr) |
| CA (1) | CA2438837C (fr) |
| ES (1) | ES2374912T3 (fr) |
| IL (1) | IL157368A (fr) |
| MX (1) | MXPA03007752A (fr) |
| MY (1) | MY126164A (fr) |
| RU (1) | RU2304882C2 (fr) |
| WO (1) | WO2002071862A2 (fr) |
| ZA (1) | ZA200307872B (fr) |
Families Citing this family (37)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6548097B1 (en) * | 2000-11-27 | 2003-04-15 | Nestec S.A. | Frozen confections comprising a gel composition |
| US6610336B2 (en) * | 2001-03-28 | 2003-08-26 | Ice Cream Partners Usa, Llc | Process for making ice pops |
| US20030049304A1 (en) * | 2001-08-29 | 2003-03-13 | Somani Jitendra Krishan | Quiescently frozen ice products |
| ES2188402B1 (es) * | 2001-10-16 | 2004-10-16 | Joyco Inversiones, S.A. | Chicle o caramelo blando y metodo para su obtencion. |
| ES2549259T3 (es) | 2003-04-11 | 2015-10-26 | Cargill, Incorporated | Sistemas granulares para preparar bebidas |
| CN100407936C (zh) * | 2004-02-27 | 2008-08-06 | 依伦(上海)香精香料有限公司 | 迷彩棒冰的生产方法 |
| WO2013007493A1 (fr) * | 2011-07-11 | 2013-01-17 | Unilever Plc | Confiserie glacée enrobée de gel |
| RU2592897C2 (ru) * | 2011-07-22 | 2016-07-27 | Нестек С.А. | Инструмент для резания или эмбоссинга для замороженных кондитерских изделий |
| CN103781366B (zh) * | 2011-07-22 | 2016-08-17 | 雀巢产品技术援助有限公司 | 带有可剥离的凝胶覆盖层的冷冻甜食产品及用于制造该产品的方法 |
| CA2842127C (fr) * | 2011-07-22 | 2019-07-02 | Nestec S.A. | Confiserie surgelee presentant un enrobage compose de gelee pelable et son procede de fabrication |
| ES2524868T3 (es) | 2011-10-31 | 2014-12-15 | Nestec S.A. | Producto de confitería congelado con un recubrimiento de gel despegable y método para su fabricación |
| CA2855262A1 (fr) * | 2011-11-21 | 2013-05-30 | Unilever Plc | Procede pour produire des confiseries congelees moulees |
| USD844281S1 (en) | 2013-06-14 | 2019-04-02 | Muratbey Gida Sanayi Ve Ticaret Anonim Sirketi | Spiral cheese |
| USD840632S1 (en) * | 2013-06-14 | 2019-02-19 | Muratbey Gida Sanayi Ve Ticaret Anonim Sirketi | Spiral cheese |
| ES2758085T3 (es) * | 2013-12-10 | 2020-05-04 | Nestle Sa | Producto de golosina congelada con un recubrimiento fácilmente pelable de gel y un procedimiento para fabricarlo |
| MX2016007560A (es) * | 2013-12-10 | 2017-04-06 | Nestec Sa | Producto de confiteria congelado con un revestimiento de gel que se desprende facilmente y un metodo para elaborarlo. |
| WO2016062616A1 (fr) * | 2014-10-23 | 2016-04-28 | Unilever Plc | Confiserie glacée enrobée |
| AU2015335107B2 (en) | 2014-10-23 | 2018-08-09 | Unilever Ip Holdings B.V. | Coated frozen confection |
| USD775963S1 (en) * | 2015-01-02 | 2017-01-10 | Julian Beverly | Bottle |
| CA3028121A1 (fr) | 2016-06-16 | 2017-12-21 | Sigma Phase, Corp. | Systeme pour fournir une portion unique d'une confiserie glacee |
| 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 |
| US10582697B2 (en) | 2016-07-26 | 2020-03-10 | Curio Holding Company | Olfactory mat for domestic animals |
| USD818206S1 (en) | 2016-09-30 | 2018-05-15 | Clear-Coat Holding Company | Olfactory mat structure for an olfactory mat for domestic animals |
| US10543978B1 (en) | 2018-08-17 | 2020-01-28 | Sigma Phase, Corp. | Rapidly cooling food and drinks |
| US10612835B2 (en) | 2018-08-17 | 2020-04-07 | 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 |
| USD921326S1 (en) | 2019-02-21 | 2021-06-08 | Spectrum Brands, Inc. | Kabob pet treat |
| US11781808B2 (en) | 2019-04-09 | 2023-10-10 | Coldsnap, Corp. | Brewing and cooling a beverage |
| US11337438B2 (en) | 2020-01-15 | 2022-05-24 | Coldsnap, Corp. | Rapidly cooling food and drinks |
| USD929072S1 (en) | 2020-04-30 | 2021-08-31 | Spectrum Brands, Inc. | Kabob pet treat |
| TW202202790A (zh) | 2020-06-01 | 2022-01-16 | 美商寇德斯納普公司 | 用於快速冷卻食物及飲料的冷凍系統 |
| WO2022170323A1 (fr) | 2021-02-02 | 2022-08-11 | Coldsnap, Corp. | Remplissage aseptique de canettes d'aluminium |
| USD1010272S1 (en) | 2021-08-19 | 2024-01-09 | Spectrum Brands, Inc. | Elongated kabob pet treat |
| WO2023213644A1 (fr) | 2022-05-03 | 2023-11-09 | Unilever Ip Holdings B.V. | Confiserie glacée |
| WO2023213643A1 (fr) | 2022-05-03 | 2023-11-09 | Unilever Ip Holdings B.V. | Confiserie glacée |
| WO2023213636A1 (fr) | 2022-05-03 | 2023-11-09 | Unilever Ip Holdings B.V. | Confiserie glacée |
Family Cites Families (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2191352A (en) | 1937-01-19 | 1940-02-20 | Julia Oprean | Frozen confection and coating |
| IT944523B (it) | 1968-11-01 | 1973-04-20 | Unilever Nv | Prodotto di gelateria e procedimen to per la sua preparazione |
| GB1307317A (en) | 1970-04-20 | 1973-02-21 | Unilever Ltd | Coated foodstuffs |
| US4140807A (en) * | 1977-08-29 | 1979-02-20 | Amiel Braverman | Flavored freezable-gel confection |
| US4500553A (en) * | 1983-08-01 | 1985-02-19 | General Foods Corporation | Method of producing a frozen dual-textured confection |
| IT1228889B (it) | 1989-02-24 | 1991-07-09 | Sidam Srl | Macchina per la produzione di gelati e ghiaccioli a due o piu' strati concentrici o comunque abbinati, in particolare gelati con stecco, e relativo procedimento di produzione |
| US4985263A (en) * | 1989-11-30 | 1991-01-15 | Nestec S.A. | Coating method for frozen confectionery products |
| DE4111476A1 (de) | 1991-04-09 | 1992-10-15 | Frubella Gmbh | Fruchtbackmischung |
| MX9300543A (es) | 1992-03-11 | 1993-10-01 | Nestle Sa | Recubrimiento de material confeccionario. |
| US5374436A (en) | 1993-09-29 | 1994-12-20 | White; Neal E. | Apparatus and method for making a multi-flavored frozen confection |
| DE69513413T3 (de) * | 1994-09-30 | 2004-06-09 | Loders Croklaan B.V. | Zusammensetzung für biegsame speiseeis beschichtungen |
| DE69518053T2 (de) * | 1994-11-16 | 2000-12-21 | Unilever Plc | Eiskonfekt |
| US6025003A (en) | 1997-02-20 | 2000-02-15 | Good Humors Breyers Ice Cream | Process for the preparation of an ice confection |
| EP0864256A3 (fr) | 1997-02-20 | 1998-10-21 | Unilever Plc | Procédé de moulage de confiserie glacée |
| GB9801966D0 (en) | 1998-01-29 | 1998-03-25 | Unilever Plc | Water ice product and process of manufacture |
| JP2000004793A (ja) | 1998-06-29 | 2000-01-11 | Ezaki Glico Co Ltd | アイスクリーム類で被覆する冷菓の製造方法 |
| US6231901B1 (en) * | 1999-03-23 | 2001-05-15 | Nestec S.A. | Frozen dessert novelty which changes color |
| US6379724B1 (en) * | 1999-10-22 | 2002-04-30 | Nestec S.A. | Slow melting coating for ice confections |
| US6399134B1 (en) * | 2000-02-22 | 2002-06-04 | Nestec S.A. | Soft textured, aqueous-based ice confection |
-
2001
- 2001-03-09 US US09/803,377 patent/US6645538B2/en not_active Expired - Lifetime
-
2002
- 2002-03-07 BR BRPI0207950A patent/BRPI0207950B1/pt not_active IP Right Cessation
- 2002-03-07 IL IL15736802A patent/IL157368A/xx not_active IP Right Cessation
- 2002-03-07 AT AT02716821T patent/ATE530071T1/de not_active IP Right Cessation
- 2002-03-07 AU AU2002247749A patent/AU2002247749B2/en not_active Expired
- 2002-03-07 ES ES02716821T patent/ES2374912T3/es not_active Expired - Lifetime
- 2002-03-07 MY MYPI20020820A patent/MY126164A/en unknown
- 2002-03-07 CN CNB028062183A patent/CN1231134C/zh not_active Expired - Fee Related
- 2002-03-07 CA CA2438837A patent/CA2438837C/fr not_active Expired - Fee Related
- 2002-03-07 AR ARP020100839A patent/AR032968A1/es not_active Application Discontinuation
- 2002-03-07 MX MXPA03007752A patent/MXPA03007752A/es active IP Right Grant
- 2002-03-07 EP EP02716821A patent/EP1370156B1/fr not_active Expired - Lifetime
- 2002-03-07 RU RU2003129892/13A patent/RU2304882C2/ru not_active IP Right Cessation
- 2002-03-07 WO PCT/EP2002/002327 patent/WO2002071862A2/fr active IP Right Grant
-
2003
- 2003-10-08 ZA ZA200307872A patent/ZA200307872B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2002071862A3 (fr) | 2003-01-23 |
| CN1231134C (zh) | 2005-12-14 |
| US20020168452A1 (en) | 2002-11-14 |
| CA2438837C (fr) | 2010-10-19 |
| CN1518414A (zh) | 2004-08-04 |
| IL157368A0 (en) | 2004-02-19 |
| ATE530071T1 (de) | 2011-11-15 |
| EP1370156B1 (fr) | 2011-10-26 |
| US6645538B2 (en) | 2003-11-11 |
| BRPI0207950B1 (pt) | 2016-04-12 |
| BR0207950A (pt) | 2004-07-27 |
| IL157368A (en) | 2005-09-25 |
| AU2002247749B2 (en) | 2006-12-14 |
| MY126164A (en) | 2006-09-29 |
| RU2304882C2 (ru) | 2007-08-27 |
| RU2003129892A (ru) | 2005-01-20 |
| WO2002071862A2 (fr) | 2002-09-19 |
| MXPA03007752A (es) | 2003-12-08 |
| CA2438837A1 (fr) | 2002-09-19 |
| ES2374912T3 (es) | 2012-02-23 |
| AR032968A1 (es) | 2003-12-03 |
| EP1370156A2 (fr) | 2003-12-17 |
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