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1. WO2016134921 - CONFECTIONERY COMPOSITION

Publication Number WO/2016/134921
Publication Date 01.09.2016
International Application No. PCT/EP2016/052106
International Filing Date 02.02.2016
IPC
A23G 1/00 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
CPC
A23G 1/0046
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
0003Processes of manufacture not relating to composition or compounding ingredients
0046Processes for conditioning chocolate masses for moulding
A23G 1/325
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 ; containing organic or inorganic compounds
325containing inorganic compounds
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 ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/50
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
A23G 1/54
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
54Composite products, e.g. layered ; laminated; , coated, filled
Applicants
  • NESTEC S.A. [CH]/[CH]
Inventors
  • VIEIRA, Josélio Batista
  • CHONG, Peng-Siong
Agents
  • KIRK, Martin
Priority Data
15156833.427.02.2015EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) CONFECTIONERY COMPOSITION
(FR) COMPOSITION DE CONFISERIE
Abstract
(EN)
The invention relates to a chocolate confectionery composition, containing 1% or less by weight of the confectionery composition of a solid material consisting of food grade hydrophilic ultra-fine particles having a size below 0.2 microns, which is able to provide improved texture attributes to a chocolate product after exposure to high temperatures. The invention also provides a process for its manufacture, and to the use of ultrafine solid particles for improving the chocolate temper recovery after exposure to high temperatures, particularly at temperatures higher than 34°C.
(FR)
L'invention concerne une composition de confiserie au chocolat, qui contient 1 % ou moins en poids de la composition de confiserie d'un matériau solide constitué de particules ultra-fines hydrophiles de qualité alimentaire ayant une taille inférieure à 0,2 micromètre, qui est apte à fournir des attributs de texture améliorés à un produit de chocolat après exposition à des températures élevées. L'invention concerne également un procédé pour sa fabrication et l'utilisation de particules solides ultra-fines afin d'améliorer la récupération après tempérage du chocolat après exposition à des températures élevées, en particulier des températures supérieures à 34 °C.
Latest bibliographic data on file with the International Bureau