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1. WO2015167814 - CONFECTIONERY TREATMENT

Publication Number WO/2015/167814
Publication Date 05.11.2015
International Application No. PCT/US2015/026177
International Filing Date 16.04.2015
IPC
A23G 1/50 2006.1
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
50characterised by shape, structure or physical form, e.g. products with an inedible support
CPC
A23G 1/0003
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
0003Processes of manufacture not relating to composition or compounding ingredients
A23G 1/0006
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
0003Processes of manufacture not relating to composition or compounding ingredients
0006Processes specially adapted for manufacture or treatment of cocoa or cocoa products
A23G 1/305
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
305Products for covering, coating, finishing, decorating
A23G 1/50
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
50characterised by shape, structure or physical form, e.g. products with an inedible support
A23G 1/54
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
50characterised by shape, structure or physical form, e.g. products with an inedible support
54Composite products, e.g. layered ; laminated; , coated, filled
A23G 2200/08
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
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
Applicants
  • MARS, INCORPORATED [US]/[US]
Inventors
  • VAN HOUTUM, Adrianus Johanus Anthonius
  • BREUER, Daniëlle Theodora Johanna
Agents
  • KRAMER, Colleen
Priority Data
1407396.928.04.2014GB
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) CONFECTIONERY TREATMENT
(FR) TRAITEMENT DE CONFISERIE
Abstract
(EN) A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blower, for a period of time and at a temperature which is sufficient to remove scuff marks but insufficient to de-temper or cause heat damage to the product.
(FR) L'invention concerne un procédé permettant de réduire ou d'éliminer des éraflures sur la surface d'un produit de confiserie, ledit procédé comprenant les étapes consistant à soumettre ledit produit à un traitement thermique, par exemple dans une chambre de chauffage ou par application d'un gaz chaud ou d'une soufflante infrarouge, pendant une certaine période de temps et à une certaine température qui est suffisante pour éliminer des éraflures, mais insuffisante pour réaliser un détempérage ou provoquer un dommage thermique au produit.
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