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1. (WO2017055102) TEMPERATURE TOLERANT CHOCOLATE SPREAD OR FILLING AND METHOD OF PREPARATION

Pub. No.:    WO/2017/055102    International Application No.:    PCT/EP2016/071894
Publication Date: Fri Apr 07 01:59:59 CEST 2017 International Filing Date: Fri Sep 16 01:59:59 CEST 2016
IPC: A23D 7/005
A23G 1/00
A23G 1/36
C11C 3/04
A23G 1/56
A23G 3/34
Applicants: LODERS CROKLAAN B.V.
Inventors: MANSON, Helga
BHAGGAN, Krishnadath
Title: TEMPERATURE TOLERANT CHOCOLATE SPREAD OR FILLING AND METHOD OF PREPARATION
Abstract:
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40 % by weight of a fat composition; 30% to 50% by weight of sugar; wherein the fat composition comprises at least 40 % by weight of interesterified rhea olefin and optionally up to 60% by weight of a liquid vegetable oil; wherein the interesterified shea olefin has an oleic acid content of at least 50 % by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified Shea olefin, and wherein the interesterified shea olefin has a solid fat content of at least 10 % at 10°C, at least 6 % at 20°C, and at least 3 % at 30°C.