[go: up one dir, main page]

CO6220917A2 - Producto de confiteria estable al almacenamiento - Google Patents

Producto de confiteria estable al almacenamiento

Info

Publication number
CO6220917A2
CO6220917A2 CO09076119A CO09076119A CO6220917A2 CO 6220917 A2 CO6220917 A2 CO 6220917A2 CO 09076119 A CO09076119 A CO 09076119A CO 09076119 A CO09076119 A CO 09076119A CO 6220917 A2 CO6220917 A2 CO 6220917A2
Authority
CO
Colombia
Prior art keywords
storage stable
chocolate
mousse
oil phase
phase contains
Prior art date
Application number
CO09076119A
Other languages
English (en)
Inventor
Aline Lucena Mor
Sanchez Eugenia Oton
Thierry Fiaux
Delphine Claude Ruet
Jeremy Hargreaves
Original Assignee
Nestec Sa
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=38137490&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CO6220917(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of CO6220917A2 publication Critical patent/CO6220917A2/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Cosmetics (AREA)
  • Colloid Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

1.- Un mousse estable al almacenamiento que comprende una emulsión de aceite-en-agua aireada CARACTERIZADA porque el mousse tiene un módulo de almacenamiento en 20°C, de menos de 50,000Pa. 2.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque la proporción de la fase oleosa:fase acuosa varía desde 25:75 a 60:40. 3.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque la fase oleosa consiste de 100% de grasa. 4.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque para la elaboración de un mousse con sabor a chocolate, la fase oleosa contiene una mezcla de chocolate de grasa blanda, chocolate amargo y cacao en polvo. 5.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque para un mousse con sabor a chocolate, la fase oleosa contiene desde 35 a 50% en peso de grasa blanda, desde 20 a 50% en peso de chocolate amargo y desde 0 a 30% de cacao en polvo. 6.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque para la elaboración de un rnousse con sabor a chocolate, la fase oleosa contiene los elementos de chocolate. 7.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque para la elaboración de mousses con sabores diferentes al chocolate, la fase oleosa contiene una grasa adecuada o una combinación de grasa con leche en polvo o fruta en polvo. 8.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque para la elaboración de un mousse con sabor a nuez, la fase de aceite contiene nueces de tierra y/o partículas de nuez y opcionalmente chocolate. 9.- Un mousse estable al almacenamiento de acuerdo con la reivindicación 1, CARACTERIZADO porque la fase acuosa contiene una mezcla de sacarosas y/o alcohol de azúcar en conjunto con un surfactante y agua.
CO09076119A 2007-01-25 2009-07-22 Producto de confiteria estable al almacenamiento CO6220917A2 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP07101146A EP1949796A1 (en) 2007-01-25 2007-01-25 Mousse

Publications (1)

Publication Number Publication Date
CO6220917A2 true CO6220917A2 (es) 2010-11-19

Family

ID=38137490

Family Applications (1)

Application Number Title Priority Date Filing Date
CO09076119A CO6220917A2 (es) 2007-01-25 2009-07-22 Producto de confiteria estable al almacenamiento

Country Status (17)

Country Link
US (1) US20100143545A1 (es)
EP (2) EP1949796A1 (es)
JP (2) JP2010516267A (es)
CN (1) CN101588727B (es)
AR (1) AR065036A1 (es)
AU (1) AU2008208823C1 (es)
BR (1) BRPI0807185A2 (es)
CA (1) CA2674923C (es)
CL (1) CL2008000221A1 (es)
CO (1) CO6220917A2 (es)
EC (1) ECSP099524A (es)
ES (1) ES2425235T3 (es)
MX (1) MX2009007763A (es)
MY (1) MY150736A (es)
PT (1) PT2124619E (es)
UA (1) UA100012C2 (es)
WO (1) WO2008090203A1 (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5260571B2 (ja) * 2010-02-15 2013-08-14 道顕 千葉 ムース状食品の製造方法及びムース状食品
EP2401921A1 (en) * 2010-07-02 2012-01-04 Nestec S.A. Method and apparatus for making a low density wafer product
EP2491788B1 (en) 2011-02-25 2015-12-23 Kraft Foods R & D, Inc. Food product with a moulded body
DE102011108562A1 (de) * 2011-05-17 2012-11-22 Bahlsen Gmbh & Co. Kg Verfahren zur Herstellung einer Süßware
CN102210481A (zh) * 2011-05-19 2011-10-12 黎泽荣 一种用于连续生产充气食品的加工方法及装置
BE1020640A3 (nl) * 2011-12-03 2014-02-04 Cavalier Nv Een met vezels verrijkte vulsamenstelling voor een chocoladeproduct.
AU2012347272C1 (en) 2011-12-06 2016-04-21 Nestec S.A. Shelf-stable dairy mousse
US9591864B2 (en) * 2012-05-24 2017-03-14 Steuben Foods, Inc. System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load
BR112014032791A2 (pt) * 2012-07-03 2017-06-27 Nestec Sa enchimento para produtos alimentícios assados
US20160037791A1 (en) * 2013-03-29 2016-02-11 Cargill, Incorporated Process for the production of stable emulsions
CN104543041B (zh) * 2013-10-09 2019-12-03 丰益(上海)生物技术研发中心有限公司 复配乳液及其制备方法和用途
CN104686661A (zh) * 2013-12-09 2015-06-10 内蒙古蒙牛乳业（集团）股份有限公司 一种慕斯甜点及其制备方法
EP3087846B2 (en) * 2013-12-24 2024-08-14 Fuji Oil Holdings Inc. Chocolate-like food product for baking
GB201702247D0 (en) * 2017-02-10 2017-03-29 Mars Inc Novel confectionery product
BR112021009197A2 (pt) * 2018-11-13 2021-08-17 Unilever Ip Holdings B.V. composição alimentícia e processo para fabricar uma composição
WO2024180204A1 (en) * 2023-03-01 2024-09-06 Société des Produits Nestlé S.A. Aerated confectionery
WO2024208948A1 (en) 2023-04-06 2024-10-10 Société des Produits Nestlé S.A. Chocolate mousse comprising egg and free from texturizing ingredient and process for preparing same
CN117694430B (zh) * 2023-12-29 2024-06-11 立高食品股份有限公司 一种增益巧克力充气的复合物及其制备方法和应用

Family Cites Families (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3889001A (en) * 1973-08-20 1975-06-10 Gen Foods Corp Hydrolyzed protein in non-dairy whipped topping
US3903310A (en) * 1973-12-10 1975-09-02 Gen Foods Corp High polyunsaturated non-dairy whipped products
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
IT1119935B (it) * 1979-09-11 1986-03-19 Ferrero & C Spa P Prodotto alimentare proteico dolce in forma di massa plastica schiumata
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
CH650647A5 (de) * 1982-12-10 1985-08-15 Knorr Naehrmittel Ag Lagerfaehiges, zu einer dessert-mousse aufschlagbares produkt und verfahren zu dessen herstellung.
US4637937A (en) * 1984-07-23 1987-01-20 Asahi Denka Kogyo Kabushiki Kaisha Process for making creamy bacteria-free foamable oil-in-water emulsion including chocolate
JPS6222551A (ja) * 1985-07-24 1987-01-30 Fuji Oil Co Ltd 凍結耐性を有するガナツシユ類の製造法
JPH07114631B2 (ja) * 1986-04-21 1995-12-13 ミヨシ油脂株式会社 起泡性チヨコレ−ト加工食品の製造法
CH666991A5 (fr) * 1986-05-16 1988-09-15 Jacobs Suchard Ag Produit alimentaire aere a base de lait frais et procede pour sa preparation.
GB8804571D0 (en) * 1988-02-26 1988-03-30 Dairy Crest Ltd Low fat spread
JPH02171154A (ja) * 1988-12-22 1990-07-02 Snow Brand Milk Prod Co Ltd チョコレート含有水中油型乳化物及びその製造方法
JP3112551B2 (ja) * 1992-03-02 2000-11-27 花王株式会社 ホイップクリーム用水中油型乳化物、粉末及びホイップクリーム
JP2897629B2 (ja) * 1993-12-27 1999-05-31 不二製油株式会社 低油分クリーム
ES2172629T3 (es) * 1996-09-05 2002-10-01 Nestle Sa Producto de guarnicion para pasteleria-bizcocheria-confiteria, procedimiento de fabricacion y producto compuesto guarnecido.
JP4089112B2 (ja) * 1999-12-28 2008-05-28 株式会社カネカ 低脂肪油中水型組成物
JP4253978B2 (ja) * 1999-12-28 2009-04-15 株式会社カネカ カスタード風味クリームとその製造法
TW476623B (en) * 2000-03-07 2002-02-21 Fuji Oil Co Ltd Method of producing cookie excellent in heat resistance
DE10064061B4 (de) * 2000-12-21 2005-07-14 G.C. Hahn & Co. Coordinationsgesellschaft Mbh Rahmartige, proteinfreie, lagerstabile und aufschlagbare, saure O/W-Emulsion, Verfahren zu deren Herstellung und deren Verwendung
GB0031308D0 (en) * 2000-12-21 2001-01-31 Nestle Sa Shell-moulded fat-containing confectionery products with viscous filling
CA2439894C (en) * 2001-03-09 2010-05-18 Unilever Plc Aerated frozen product
JP2004105031A (ja) * 2002-09-13 2004-04-08 Lotte Co Ltd ゼリー状飲食品
JP2005021018A (ja) * 2003-06-30 2005-01-27 Honen Lever Co Ltd 油中水型油脂組成物および該油脂組成物を使用したベーカリー製品
EP1827129A1 (en) * 2004-12-21 2007-09-05 Nestec S.A. Shelf stable mousse

Also Published As

Publication number Publication date
CN101588727A (zh) 2009-11-25
CN101588727B (zh) 2014-01-15
MY150736A (en) 2014-02-28
US20100143545A1 (en) 2010-06-10
CA2674923C (en) 2015-06-30
CL2008000221A1 (es) 2008-05-23
MX2009007763A (es) 2009-07-30
UA100012C2 (en) 2012-11-12
EP2124619A1 (en) 2009-12-02
AU2008208823A1 (en) 2008-07-31
ECSP099524A (es) 2009-08-28
CA2674923A1 (en) 2008-07-31
AU2008208823C1 (en) 2014-03-06
EP2124619B1 (en) 2013-06-05
JP2010516267A (ja) 2010-05-20
EP1949796A1 (en) 2008-07-30
AR065036A1 (es) 2009-05-13
PT2124619E (pt) 2013-09-05
ES2425235T3 (es) 2013-10-14
WO2008090203A1 (en) 2008-07-31
JP2014064574A (ja) 2014-04-17
BRPI0807185A2 (pt) 2014-04-22

Similar Documents

Publication Publication Date Title
CO6220917A2 (es) Producto de confiteria estable al almacenamiento
JP6060087B2 (ja) 安定剤／繊維ブレンドを有するゼリー菓子製品
JP5764288B2 (ja) ウコン抽出物とガジュツ抽出物とを含有する組成物
US20220386644A1 (en) Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa
RU2010101793A (ru) Пищевые продукты с высоким содержанием полифенолов какао, улучшенным вкусом и ароматом и измельченными экстрактами какао
WO2009047859A1 (ja) 薬服用粒状ゼリー飲料及びその製造方法
CN101299929A (zh) 改善食品可口性的方法和组合物
JP2014532725A5 (es)
ES2196715T3 (es) Recubrimiento blando para producto de confiteria a base de helado.
RU2010122252A (ru) Зерновой батончик, содержащий аминокислотный витамино-минеральный комплекс и способ его производства
RU2013142922A (ru) Ароматические смеси для жевательной резинки, способы получения ароматических смесей и композиции жевательной резинки с ними
CA3010861A1 (en) Food based delivery of cannabinoids
ES2963262T3 (es) Composición edulcorante y métodos para elaborarla
US8383169B1 (en) Hard or chewable candies, beverage, and dietary supplement containing kava root extract, lemon balm, and chamomile
CN102630983A (zh) 桂花西瓜子
HUE029713T2 (en) Clay-based flavored therapy product
JP5543655B1 (ja) ウコン中の有用成分を安定的に含有する飲料
WO2013161631A1 (ja) ウコン飲料
EP2545783A3 (en) Composition and method for suppressing appetite
KR20160018963A (ko) 엘더베리를 이용한 음료 및 그 제조 방법
US20220386669A1 (en) Cannabis infused ice cream
JP2011121921A (ja) 膵リパーゼ阻害剤並びにそれを含有する飲食品組成物及び医薬品組成物
US20180140643A1 (en) Urinary system symptom amelioration agent
IT201900011469A1 (it) Bevanda gassata alla curcuma
BE1019486A3 (nl) Cuberdonzoetmiddel.

Legal Events

Date Code Title Description
FG Application granted