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1. IN2328/CHENP/2015 - HEAT RESISTANT CHOCOLATE

Office
India
Application Number 2328/CHENP/2015
Application Date 23.04.2015
Publication Number 2328/CHENP/2015
Publication Date 01.07.2016
Publication Kind A
IPC
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/42
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition
42characterised by the carbohydrates used, e.g. polysaccharides
B65D 75/38
BPERFORMING OPERATIONS; TRANSPORTING
65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
75Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
38Articles or materials enclosed in two or more wrappers disposed one inside the other
Applicants MARS INCORPORATED
Inventors MARS INCORPORATED
Priority Data 61/707330 28.09.2012 US
61/789863 15.03.2013 US
Title
(EN) HEAT RESISTANT CHOCOLATE
Abstract
(EN) The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection or via preparation of a premix comprising the polyol and at least one other component of the confection or a combination of these. Methods of making the fat based confection and packaged fat based confections are also provided.