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1. (WO2013147279) NON-TEMPERED CHOCOLATE
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2013/147279 International Application No.: PCT/JP2013/059781
Publication Date: 03.10.2013 International Filing Date: 30.03.2013
IPC:
A23G 1/00 (2006.01) ,A23D 9/00 (2006.01) ,A23G 1/30 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
D
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9
Other edible oils or fats, e.g. shortenings, cooking oils
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30
Cocoa products, e.g. chocolate; Substitutes therefor
Applicants:
不二製油株式会社 FUJI OIL COMPANY LIMITED [JP/JP]; 大阪府泉佐野市住吉町1番地 1, Sumiyoshi-cho, Izumisano-shi, Osaka 5988540, JP
Inventors:
藤中 昌代 FUJINAKA, Masayo; JP
Priority Data:
2012-07962630.03.2012JP
Title (EN) NON-TEMPERED CHOCOLATE
(FR) CHOCOLAT DE TYPE SANS TEMPÉRAGE
(JA) 非テンパリング型チョコレート類
Abstract:
(EN) The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is suppressed by causing the inclusion of a diglyceride comprising a saturated fatty acid of which the number of carbon atoms in the constituent fatty acids is 8-18.
(FR) L'invention a pour objectif d'empêcher le blanchiment gras d'un chocolat de type sans tempérage, et plus précisément de trouver une solution au blanchiment gras du chocolat mettant en œuvre un beurre dur de type sans tempérage sans acide laurique et sans acide gras trans. En incluant un diglycéride constitué d'un acide gras saturé de 8 à 18 atomes de carbone dans les acides gras constitutifs, le blanchiment gras du chocolat de type sans tempérage, est empêché.
(JA) 非テンパリング型チョコレート類のブルームを抑制すること、とりわけ非ラウリン酸型、非トランス型脂肪酸の非テンパリング型ハードバターを使用したチョコレート類のブルーム対策が要望されていた。 構成脂肪酸の炭素数が8~18である飽和脂肪酸からなるジグリセリドを含有させることにより、非テンパリング型チョコレート類のブルームを抑制する。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)