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FR2912878A1 - High protein food composition, useful as salt and sweet composition, comprises proteins comprising milk protein and soy protein, lipid comprising vegetable oils, lactose as carbohydrate, vitamins and minerals, and flavoring compounds - Google Patents

High protein food composition, useful as salt and sweet composition, comprises proteins comprising milk protein and soy protein, lipid comprising vegetable oils, lactose as carbohydrate, vitamins and minerals, and flavoring compounds Download PDF

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Publication number
FR2912878A1
FR2912878A1 FR0701341A FR0701341A FR2912878A1 FR 2912878 A1 FR2912878 A1 FR 2912878A1 FR 0701341 A FR0701341 A FR 0701341A FR 0701341 A FR0701341 A FR 0701341A FR 2912878 A1 FR2912878 A1 FR 2912878A1
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Prior art keywords
composition
lactose
percentage
protein
weight
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FR0701341A
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French (fr)
Inventor
Corinne Barrault
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AROMATICA SOC PAR ACTIONS SIMP
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AROMATICA SOC PAR ACTIONS SIMP
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Priority to FR0701341A priority Critical patent/FR2912878A1/en
Publication of FR2912878A1 publication Critical patent/FR2912878A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

High protein food composition (I) comprises proteins comprising 38-50 wt.% of milk protein and soy protein, lipid (18-30 wt.%) comprising vegetable oils, lactose as carbohydrate (7-22 wt.%), 1-2 wt.% of vitamins and minerals, and flavoring compounds (6-10 wt.%). An independent claim is included for a wafer comprising two biscuit layers (16, 18) containing three layers (10, 12, 14) filled with (I) separated by biscuit layers (20, 22).

Description

La présente invention concerne les compositions alimentaires utiliséesThe present invention relates to the food compositions used

comme substituts de repas et concerne en particulier une composition alimentaire hyperprotéinée et aromatisée.  as meal replacements and concerns in particular a high protein and flavored food composition.

Il existe actuellement sur le marché des substituts de repas diététiques tels que des soupes ou des veloutés. La plupart du temps, le substitut de repas est sous forme de poudre qu'il faut mettre dans l'eau et faire chauffer. Il y a donc une préparation pas toujours facile à mettre en oeuvre par un employé qui mange sur le lieu de son travail. Même si le substitut est déjà préparé et donc sous forme liquide, il n'est pas aisé à transporter. En outre, la majorité des substituts de repas contient un pourcentage trop élevé de glucides. Les glucides sont malheureusement stockés par le corps humain et se transforment en graisse entraînant un grossissement de l'individu qui en consomme de façon régulière. Le but de l'invention est donc de fournir une composition alimentaire hyperprotéinée destinée à être utilisée comme substitut de repas sans entraîner un grossissement de celui qui le consomme régulièrement. Un autre but de l'invention est de fournir un substitut de repas à base de compositions alimentaire hyperprotéinée contenant des arômes rendant le substitut de repas agréable à consommer. L'objet de l'invention est donc une composition alimentaire hyperprotéinée contenant : a) des protéines choisies dans le groupe consistant en protéines lactées et protéines de soja selon un pourcentage en poids compris entre 38% et 50% de la composition, b) des lipides consistant en huiles végétales selon un pourcentage en poids compris entre 18% et 30% de la composition, c) du lactose comme glucide selon un pourcentage en poids compris entre 7% et 22% de la composition, d) des vitamines et des minéraux selon un pourcentage en poids compris entre 1% et 2% de la composition, et e) des composés aromatisants selon un pourcentage en poids compris entre 6% et 10% de la composition. Les buts, objets et caractéristiques de l'invention apparaîtront plus clairement à la lecture de la description qui suit faite en référence à la figure unique représentant une gaufrette fourrée à l'aide de la composition alimentaire selon l'invention. La composition alimentaire hyperprotéinée selon l'invention contient des protéines, des lipides, des glucides, des vitamines et des minéraux, et des composés aromatisants. De façon à obtenir une composition hyperprotéinée, le pourcentage en poids de protéines est compris entre 38% et 50%. Les protéines sont des protéines lactées ou des protéines de soja dépourvues d'OGM.  There are currently on the market dietetic meal substitutes such as soups or velvety soups. Most of the time, the meal replacement is in powder form that must be put in water and heated. So there is a preparation not always easy to implement by an employee who eats at the place of work. Even if the substitute is already prepared and therefore in liquid form, it is not easy to transport. In addition, the majority of meal replacements contain an excessively high percentage of carbohydrates. Carbohydrates are unfortunately stored by the human body and turn into fat resulting in a growth of the individual who consumes it regularly. The object of the invention is therefore to provide a high protein food composition for use as a meal replacement without causing a magnification of the one who consumes it regularly. Another object of the invention is to provide a meal replacement based on high protein food compositions containing flavors making the meal replacement pleasant to consume. The subject of the invention is therefore a high protein food composition containing: a) proteins selected from the group consisting of milk proteins and soy proteins in a percentage by weight of between 38% and 50% of the composition, b) lipids consisting of vegetable oils in a percentage by weight of between 18% and 30% of the composition, c) lactose as a carbohydrate according to a percentage by weight of between 7% and 22% of the composition, d) vitamins and minerals according to a percentage by weight of between 1% and 2% of the composition, and e) flavoring compounds in a percentage by weight of between 6% and 10% of the composition. The objects, objects and features of the invention will appear more clearly on reading the following description made with reference to the single figure showing a wafer filled with the food composition according to the invention. The high protein food composition according to the invention contains proteins, lipids, carbohydrates, vitamins and minerals, and flavoring compounds. In order to obtain a high protein composition, the percentage by weight of protein is between 38% and 50%. Proteins are milk proteins or soy proteins that do not contain GMOs.

Les lipides sont de préférence de l'huile de palme et/ou de l'huile de tournesol. Le pourcentage en poids des lipides dans la composition est compris entre 18% et 30%. Le pourcentage en poids du lactose dans la composition est compris entre 7% et 22%. Si la composition est utilisée pour un substitut de repas salé, le pourcentage de lactose dans la composition est de préférence compris entre 18% et 22%. Par contre, si la composition est utilisée pour un substitut de repas sucré, le pourcentage de lactose dans la composition est de préférence compris entre 7% et 12% et un édulcorant tel que du maltitol est ajouté à la composition. Les vitamines et minéraux dans un pourcentage compris entre 1% et 2% contiennent de préférence les vitamines A, B1, B2, B5, B6, B8, B9, B12, D3, E et PP, et des oligo- éléments tels que Zinc, Fer, Sodium, Sélénium, Cuivre, Manganèse et potassium. Enfin, les composés aromatisants sont mélangés au reste de la composition sous forme pulvérulente selon un pourcentage en poids d'environ 8% ce sont principalement des composés identiques aux composants aromatisants naturels fournissant l'arôme recherché. A noter que la composition alimentaire peut contenir en outre des émulsifiants tels que la lécithine et des anti- oxydants tels que la gallate propyle et/ou le tocophérol. Grâce aux composés aromatisants, on peut obtenir des compositions salées telles que des compositions à l'arôme de jambon ou de fromage, ou des compositions sucrées telles que des compositions à l'arôme de framboise Cranberry ou de pomme. Un exemple de composition salée à l'arôme de jambon contient environ 28% de protéines lactées, environ 18% de protéines de soja, environ 15% d'huile de tournesol, environ 6% d'huile de palme, environ 22% de lactose, des vitamines et des oligo-éléments, de la lécithine comme émulsifiant, du gallate propyle et du tocophérol comme anti-oxydant, ainsi que des composants aromatisants fournissant l'arôme du jambon. Un exemple de composition sucrée à l'arôme de pomme contient environ 28% de protéines lactées, environ 18% de protéines de soja, environ. 14% d'huile de tournesol, environ 6% d'huile de palme, environ 10% de lactose, des vitamines et des oligo-éléments, de la lécithine comme émulsifiant, du gallate propyle et du tocophérol comme anti-oxydant et environ 15% de maltitol, ainsi que des composants aromatisants fournissant l'arôme de la pomme. La composition selon l'invention est préparée en mélangeant d'abord les additifs tels que les émulsifiants et les anti-oxydants et les huiles. Le lactose et les protéines sont ensuite ajoutés petit à petit. Puis on verse les vitamines et les minéraux dans le mélange. Enfin les composés aromatisants sont intégrés en dernier à la composition. La composition ainsi obtenue est une pâte ayant un aspect crémeux. Lorsque la composition a été préparée comme ci-dessus, elle est utilisée comme fourrage pour préparer une gaufrette illustrée sur la figure unique. Cette gaufrette comprend plusieurs couches de fourrage, de préférence trois couches 10, 12, 14. La gaufrette est comprise entre deux biscuits extérieurs 16 et 18 et comporte deux biscuits intermédiaires 20 et 22 identiques pour séparer les couches de fourrage entre elles.  The lipids are preferably palm oil and / or sunflower oil. The weight percentage of the lipids in the composition is between 18% and 30%. The weight percentage of lactose in the composition is between 7% and 22%. If the composition is used for a salty meal replacement, the percentage of lactose in the composition is preferably between 18% and 22%. On the other hand, if the composition is used for a sweet meal substitute, the percentage of lactose in the composition is preferably between 7% and 12% and a sweetener such that maltitol is added to the composition. The vitamins and minerals in a percentage of between 1% and 2% preferably contain vitamins A, B1, B2, B5, B6, B8, B9, B12, D3, E and PP, and trace elements such as zinc, Iron, Sodium, Selenium, Copper, Manganese and Potassium. Finally, the flavoring compounds are mixed with the remainder of the composition in powder form in a percentage by weight of about 8%, these are mainly compounds identical to the natural flavoring components providing the desired aroma. Note that the food composition may further contain emulsifiers such as lecithin and antioxidants such as gallate propyl and / or tocopherol. With the flavoring compounds, salty compositions such as ham or cheese aroma compositions, or sweet compositions such as Cranberry raspberry or apple flavor compositions can be obtained. An example of a ham aroma salted composition contains about 28% milk protein, about 18% soy protein, about 15% sunflower oil, about 6% palm oil, about 22% lactose , vitamins and trace elements, lecithin as emulsifier, gallate propyl and tocopherol as antioxidant, as well as flavoring components providing the aroma of ham. An example of a sweet apple aroma composition contains about 28% milk protein, about 18% soy protein, about. 14% sunflower oil, about 6% palm oil, about 10% lactose, vitamins and trace elements, lecithin as emulsifier, gallate propyl and tocopherol as antioxidant and about 15% % maltitol, as well as flavoring components providing the aroma of the apple. The composition according to the invention is prepared by first mixing additives such as emulsifiers and antioxidants and oils. Lactose and proteins are then added little by little. Then we pour vitamins and minerals into the mixture. Finally, the flavoring compounds are integrated last in the composition. The composition thus obtained is a paste having a creamy appearance. When the composition has been prepared as above, it is used as fodder to prepare a wafer illustrated in the single figure. This wafer comprises several layers of fodder, preferably three layers 10, 12, 14. The wafer is between two outer biscuits 16 and 18 and comprises two intermediate biscuits 20 and 22 identical to separate the fodder layers between them.

Claims (10)

REVENDICATIONS 1. Composition alimentaire hyperprotéinée contenant : a) des protéines choisies dans le groupe consistant en protéines lactées et protéines de soja selon un pourcentage en poids compris entre 38% et 50% de la composition, b) des lipides consistant en huiles végétales selon un pourcentage en poids compris entre 18% et 30% de la composition, c) du lactose comme glucide selon un pourcentage en poids compris entre 7% et 22% de la composition, d) des vitamines et des minéraux selon un pourcentage en poids compris entre 1% et 2% de la composition, et e) des composés aromatisants selon un pourcentage en poids compris entre 6% et 10% de la composition.  A high protein food composition containing: a) proteins selected from the group consisting of milk protein and soy protein at a weight percentage of between 38% and 50% of the composition; b) lipids consisting of vegetable oils by a percentage by weight between 18% and 30% of the composition, c) lactose as carbohydrate in a percentage by weight of between 7% and 22% of the composition, d) vitamins and minerals in a percentage by weight of between 1 % and 2% of the composition, and e) flavoring compounds in a percentage by weight of between 6% and 10% of the composition. 2. Composition alimentaire selon la revendication 1, dans 15 laquelle lesdits lipides consiste en un mélange d'huile de palme et d'huile de tournesol.  2. The food composition of claim 1, wherein said lipids are a mixture of palm oil and sunflower oil. 3. Composition alimentaire selon la revendication 2, dans laquelle lesdits minéraux sont des oligo-éléments choisis dans le groupe consistant en zinc, fer, sodium, sélénium, cuivre, 20 manganèse et potassium.  3. The food composition of claim 2, wherein said minerals are trace elements selected from the group consisting of zinc, iron, sodium, selenium, copper, manganese and potassium. 4. Composition alimentaire selon la revendication 2 ou 3, dans laquelle lesdites vitamines sont choisies dans le groupe consistant en vitamines A, B1, B2, B5, B6, B8, B9, B12, D3, E et PP. 25  The dietary composition of claim 2 or 3, wherein said vitamins are selected from the group consisting of vitamins A, B1, B2, B5, B6, B8, B9, B12, D3, E and PP. 25 5. Composition alimentaire selon la revendication 4, contenant en outre des émulsifiants tels que la lécithine et des anti-oxydants tels que la gallate propyle et/ou le tocophérol.  5. Food composition according to claim 4, further containing emulsifiers such as lecithin and antioxidants such as gallate propyl and / or tocopherol. 6. Composition alimentaire selon l'une des revendications 1 30 à 5, utilisée comme composition salée dans laquelle le lactose est présent selon un pourcentage en poids compris entre 18% et 22% de la composition.  6. Food composition according to one of claims 1 to 5, used as a salty composition in which the lactose is present in a percentage by weight of between 18% and 22% of the composition. 7. Composition alimentaire selon la revendication 6, utilisée comme composition salée contenant environ 28% de protéines lactées, environ 18% de protéines de soja, environ 15% d'huile de tournesol, environ 6% d'huile de palme et environ 22% de lactose, et dans laquelle lesdits composés aromatisants sont principalement des huiles essentielles fournissant l'arôme du jambon.  A food composition according to claim 6, used as a salted composition containing about 28% milk protein, about 18% soy protein, about 15% sunflower oil, about 6% palm oil and about 22% lactose, and wherein said flavoring compounds are primarily essential oils providing the aroma of the ham. 8. Composition alimentaire selon l'une des revendications 1 à 5, utilisée comme composition sucrée dans laquelle le lactose est présent selon un pourcentage en poids compris entre 7% et 12% de la composition et contenant en outre un édulcorant tel que le maltitol.  8. Food composition according to one of claims 1 to 5, used as a sweet composition in which the lactose is present in a percentage by weight of between 7% and 12% of the composition and further containing a sweetener such as maltitol. 9. Composition alimentaire selon la revendication 8, utilisée comme composition sucrée contenant environ 28% de protéines lactées, environ 18% de protéines de soja, environ 14% d'huile de tournesol, environ 6% d'huile de palme, environ 10% de lactose et environ 15% de maltitol, et dans laquelle lesdits composés aromatisants sont principalement des huiles essentielles fournissant l'arôme de la pomme.  9. Food composition according to claim 8, used as a sugar composition containing about 28% of milk proteins, about 18% of soy protein, about 14% of sunflower oil, about 6% of palm oil, about 10% lactose and about 15% maltitol, and wherein said flavoring compounds are primarily essential oils providing the aroma of the apple. 10. Gaufrette composée de plusieurs couches de la composition selon l'une des revendications 1 à 9 utilisées comme fourrage, par exemple 3 couches (10, 12, 14), séparées par des couches de biscuit (20, 22), l'ensemble étant compris entre deux couches de biscuit (16, 18) identiques aux couches de biscuit séparant lesdites couches de fourrage.  10. Wafer composed of several layers of the composition according to one of claims 1 to 9 used as fodder, for example 3 layers (10, 12, 14), separated by layers of biscuit (20, 22), all being between two layers of biscuit (16, 18) identical to the biscuit layers separating said fodder layers.
FR0701341A 2007-02-26 2007-02-26 High protein food composition, useful as salt and sweet composition, comprises proteins comprising milk protein and soy protein, lipid comprising vegetable oils, lactose as carbohydrate, vitamins and minerals, and flavoring compounds Withdrawn FR2912878A1 (en)

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WO2000000043A1 (en) * 1998-06-30 2000-01-06 Abbott Laboratories Soy-based nutritional product
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WO2005079605A1 (en) * 2004-02-13 2005-09-01 Unilever N.V. Egg replacer composition and method for making a bakery product therewith
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WO2007017593A2 (en) * 2005-08-10 2007-02-15 Compagnie Gervais Danone Butterfat filling or imitation chocolate for cereal cooking products

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GB1486742A (en) * 1975-08-14 1977-09-21 Unicliffe Ltd Biscuits and biscuit fillings
EP0147699A2 (en) * 1984-01-04 1985-07-10 Societe Des Produits Nestle S.A. Foodstuff for the treatment of leprosy
FR2769471A1 (en) * 1997-10-09 1999-04-16 Bel Fromageries Savory cheese and biscuits snack product
WO2000000043A1 (en) * 1998-06-30 2000-01-06 Abbott Laboratories Soy-based nutritional product
US20060182871A1 (en) * 2002-03-08 2006-08-17 Mccabe David J High protein foodstuff
WO2004017742A1 (en) * 2002-08-26 2004-03-04 Fonterra Co-Operative Group Limited Pre-mix formulations comprising ingredients for dairy products
US20040166203A1 (en) * 2003-02-20 2004-08-26 Slim-Fast Foods Company Nutrition bar and process of making components
US20040228957A1 (en) * 2003-05-14 2004-11-18 James Carl Schmidt Protein enhanced low carbohydrate snack food
WO2005079605A1 (en) * 2004-02-13 2005-09-01 Unilever N.V. Egg replacer composition and method for making a bakery product therewith
WO2007017593A2 (en) * 2005-08-10 2007-02-15 Compagnie Gervais Danone Butterfat filling or imitation chocolate for cereal cooking products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011053793A3 (en) * 2009-10-30 2011-09-29 Kraft Foods Global Brands Llc A food product pertaining to a filling-and-cracker sandwich

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