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1. WO1998014076 - G0AZING AGENT FOR FOOD EXCELLENT IN WORKABILITY IN COATING

Publication Number WO/1998/014076
Publication Date 09.04.1998
International Application No. PCT/JP1997/003545
International Filing Date 03.10.1997
Chapter 2 Demand Filed 01.05.1998
IPC
A23G 3/34 2006.01
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
A23L 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
A23P 1/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1Shaping or working of foodstuffs
08Coating of foodstuffs; Coatings therefor; Making of laminated, multilayered or stuffed foodstuffs
CPC
A23G 2200/00
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
2200containing organic compounds, e.g. synthetic flavouring agents
A23G 2200/06
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
2200containing organic compounds, e.g. synthetic flavouring agents
06containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
A23G 2200/08
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
2200containing organic compounds, e.g. synthetic flavouring agents
08containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
A23G 2200/10
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
2200containing organic compounds, e.g. synthetic flavouring agents
10containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
A23G 2200/14
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
2200containing organic compounds, e.g. synthetic flavouring agents
14containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
A23G 3/343
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
343Products for covering, coating, finishing, decorating
Applicants
  • SHOWA SANGYO CO., LTD. [JP]/[JP] (AllExceptUS)
  • TAKAHASHI, Hidekazu [JP]/[JP] (UsOnly)
  • WASA, Tetsuya [JP]/[JP] (UsOnly)
Inventors
  • TAKAHASHI, Hidekazu
  • WASA, Tetsuya
Agents
  • SUDOU, Asako
Priority Data
8/28297704.10.1996JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) G0AZING AGENT FOR FOOD EXCELLENT IN WORKABILITY IN COATING
(FR) AGENT DE GLAÇAGE POUR ALIMENTS POSSEDANT UNE EXCELLENTE APTITUDE AU REVETEMENT
Abstract
(EN)
A glazing agent for food characterized by comprising a solution prepared by dissolving a lipid in a 5 to 20 w/w % solution of a film-forming component in ethanol and/or isopropanol at a concentration of 5 to 20 w/w % based on the solid matter of the film-forming component, the lipid being liquid at ordinary temperatures and soluble in the above alcoholic solvent. The concentration of the lipid in the above solution of a film-forming component is 10 to 15 w/w % based on the solid matter of the film-forming component when the film-forming component is zein, or is 10 to 20 w/w % when the component is shellac. The lipid is a liquid fatty acid and/or a fatty acid ester of polyglycerol. The liquid fatty acid is oleic acid, myristic acid, lauric acid and/or a mixed fatty acid derived from an edible vegetable fat or oil. The mixed fatty acid is soybean oil fatty acid and/or rice bran oil fatty acid. The zein is one purified through extraction with alcohol and precipitation of the extract in nearly anhydrous acetone. The food is confectionery including globular, tableted and granulated chocolate. The glazing agent inhibits the adhesion among particles in coating to give a glossy coating, thus being excellent in workability.
(FR)
Cette invention concerne un agent de glaçage pour aliments, lequel comprend une solution qui est obtenue en dissolvant un lipide, qui se trouve dans une solution contenant de 5 à 20 % en poids en poids d'un composant filmogène, dans de l'éthanol et/ou de l'isopropanol dont la concentration varie de 5 à 20 % en poids en poids par rapport à la matière solide du composant filmogène. Le lipide est liquide à des températures ordinaires, et soluble dans le solvant alcoolique susmentionné. La concentration du lipide dans cette solution de composant filmogène varie entre 10 et 15 % en poids en poids par rapport à la matière solide du composant filmogène lorsque ce dernier consiste en de la zéine. Cette même concentration varie entre 10 et 20 % en poids en poids lorsque le composant filmogène consiste en de la gomme-laque. Le lipide consiste en un acide gras liquide et/ou un ester d'acide gras de polyglycérol. L'acide gras liquide consiste en de l'acide oléique, de l'acide myristique, de l'acide laurique et/ou un acide gras mélangé dérivé d'une graisse ou d'une huile végétale comestible. L'acide gras mélangé consiste en de l'acide gras d'huile de soja et/ou en de l'acide gras d'huile de son de riz. La zéine est purifiée par extraction avec de l'alcool, puis par précipitation de l'extrait dans un acétone quasiment anhydre. Les aliments se présentent sous forme de confiseries telles que du chocolat en globules, en carrés ou en granulés. L'agent de glaçage permet d'inhiber l'adhésion entre les particules du revêtement, ce qui permet d'obtenir un revêtement brillant qui possède d'excellentes caractéristiques de travail.
Also published as
US09269396
Latest bibliographic data on file with the International Bureau