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1. WO2009013240 - FOODSTUFFS WITH ENHANCED CHOCOLATE TASTE

Publication Number WO/2009/013240
Publication Date 29.01.2009
International Application No. PCT/EP2008/059454
International Filing Date 18.07.2008
IPC
A23L 1/28 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
28Edible extracts or preparations of fungi
A23L 1/30 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
29Modifying nutritive qualities of foods; Dietetic products
30containing additives
A23G 1/42 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
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
42containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
A21D 8/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
CPC
A21D 2/245
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
245Amino acids, nucleic acids
A21D 8/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
047with yeasts
A23G 1/32
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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 ; containing organic or inorganic compounds
A23G 1/42
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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 ; containing organic or inorganic compounds
42containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
A23L 25/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
A23L 27/235
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
20Synthetic spices, flavouring agents or condiments
23containing nucleotides
235containing also amino acids
Applicants
  • DSM IP ASSETS B.V. [NL]/[NL] (AllExceptUS)
  • MASTENBROEK, José [NL]/[NL] (UsOnly)
  • HOUDIJK, Catharina [NL]/[NL] (UsOnly)
  • VELDHUIS, Johanna, Martina [NL]/[NL] (UsOnly)
  • GEEST, VAN, Jo-Ann [NL]/[NL] (UsOnly)
Inventors
  • MASTENBROEK, José
  • HOUDIJK, Catharina
  • VELDHUIS, Johanna, Martina
  • GEEST, VAN, Jo-Ann
Agents
  • MISSET, Onno
Priority Data
07112817.720.07.2007EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) FOODSTUFFS WITH ENHANCED CHOCOLATE TASTE
(FR) PRODUITS ALIMENTAIRES DOTÉS D'UN GOÛT CHOCOLATÉ AMÉLIORÉ
Abstract
(EN)
The invention relates to cocoa-containing foodstuffs with enhanced chocolate taste. The invention further relates to a method to produce cocoa-containing foodstuffs with enhanced chocolate taste and the use of 5'-ribonucleotides to enhance the chocolate taste of cocoa-containing foodstuffs.
(FR)
La présente invention a trait à des produits alimentaires contenant du cacao dotés d'un goût chocolaté amélioré. La présente invention a également trait à un procédé de production de produits alimentaires contenant du cacao dotés d'un goût chocolaté amélioré et à l'utilisation de 5'-ribonucléotides permettant d'améliorer le goût chocolaté des produits alimentaires contenant du cacao.
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