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MX2009009103A - Composiciones de confiteria de baja densidad. - Google Patents

Composiciones de confiteria de baja densidad.

Info

Publication number
MX2009009103A
MX2009009103A MX2009009103A MX2009009103A MX2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A MX 2009009103 A MX2009009103 A MX 2009009103A
Authority
MX
Mexico
Prior art keywords
low density
confectionery compositions
glucose
density confectionery
composition
Prior art date
Application number
MX2009009103A
Other languages
English (en)
Inventor
Simone Patricia Cantz
Original Assignee
Barry Callebaut Ag
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Barry Callebaut Ag filed Critical Barry Callebaut Ag
Publication of MX2009009103A publication Critical patent/MX2009009103A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

Una composición de confitería comprende material con base de cocoa, grasa, glucosa y sacarosa; la composición comprende glucosa en una cantidad de entre 10% y 85% en peso con base en el peso de la composición, tiene una relación de peso de glucosa a sacarosa de al menos 0.5, preferiblemente entre 1.2 y 3.5, y tiene una relación de peso de glucosa a grasa de al menos 0.5, preferiblemente 0.9 y 4; la composición tiene una densidad menor a 0.2 g/cm3, preferiblemente entre 0.03 y 0.15 g/cm3.
MX2009009103A 2007-02-27 2008-02-26 Composiciones de confiteria de baja densidad. MX2009009103A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0703719A GB0703719D0 (en) 2007-02-27 2007-02-27 Composition
PCT/EP2008/001505 WO2008104361A1 (en) 2007-02-27 2008-02-26 Low density confectionery compositions

Publications (1)

Publication Number Publication Date
MX2009009103A true MX2009009103A (es) 2009-12-14

Family

ID=37945752

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009009103A MX2009009103A (es) 2007-02-27 2008-02-26 Composiciones de confiteria de baja densidad.

Country Status (7)

Country Link
US (1) US8795759B2 (es)
EP (1) EP2124596B1 (es)
JP (1) JP2010518877A (es)
CA (1) CA2678731A1 (es)
GB (1) GB0703719D0 (es)
MX (1) MX2009009103A (es)
WO (1) WO2008104361A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2011013353A (es) 2009-06-12 2012-01-20 Mars Inc Composiciones de chocolate que contienen etilcelulosa.
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
EP4552998A3 (en) 2012-09-28 2025-07-16 Mars, Incorporated Heat resistant chocolate
WO2022117596A1 (en) * 2020-12-01 2022-06-09 Carmel B.V. Method for preparing a chocolate product
WO2022117179A1 (en) * 2020-12-01 2022-06-09 Carmel B.V. Method for preparing a chocolate product
WO2022117178A1 (en) * 2020-12-01 2022-06-09 Carmel B.V. Method for preparing a chocolate product

Family Cites Families (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB459582A (en) 1935-07-11 1937-01-11 John William Todd Improvements in and relating to manufactured articles of food or confectionery
GB459583A (en) 1935-07-11 1937-01-11 John William Todd Improved process for manufacturing articles of food or confectionery
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US2904438A (en) * 1956-04-09 1959-09-15 Mars Inc Chocolate product and process
US3607309A (en) * 1968-11-01 1971-09-21 Kraftco Corp Preparation of marshmallow with milk solids
GB1490814A (en) 1975-07-22 1977-11-02 Cadbury Ltd Heat-resistant chocolate product and method of manufacturing same
US4081559A (en) * 1975-07-22 1978-03-28 Cadbury Limited Edible composition and method of manufacturing same
US4251561A (en) * 1979-06-04 1981-02-17 General Mills, Inc. Low-moisture, frangible aerated confections and method of preparation
JPS6033462B2 (ja) * 1979-12-12 1985-08-02 森永製菓株式会社 耐熱性の優れた油脂性菓子の製造法
ATE5226T1 (de) 1980-01-30 1983-11-15 Battelle Memorial Institute Schokoladenzusammensetzung fuer die herstellung hitzebestaendiger schokoladenerzeugnisse, verfahren zu ihrer herstellung und ihre verarbeitung zu nahrungserzeugnissen.
NL8004633A (nl) 1980-08-15 1982-03-16 Pieter Cornelis Schotsman Werkwijze voor de bereiding van gevormde chocolade en aldus verkregen gevormde chocolade.
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
JPS59156246A (ja) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd チヨコレ−トの製造法
ES2038123T3 (es) * 1985-12-20 1993-07-16 Morinaga & Co., Ltd. Productos de dulceria.
JPS62163657A (ja) 1986-01-09 1987-07-20 Sadao Nakayama チヨコレ−トホイツプクリ−ムの製造法
JPS63202341A (ja) * 1987-02-19 1988-08-22 Morinaga & Co Ltd 含気チヨコレ−ト及びその製造法
CH679001A5 (es) * 1989-07-03 1991-12-13 Battelle Memorial Institute
JPH03139269A (ja) 1989-10-24 1991-06-13 Ulvac Japan Ltd バッチ式真空発泡冷却装置
JPH03198742A (ja) 1989-12-27 1991-08-29 Meiji Seika Kaisha Ltd チョコレートムースの製造方法
JP2726535B2 (ja) * 1989-12-28 1998-03-11 花王株式会社 気泡入りチョコレートおよびその製法
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
US5342635A (en) * 1993-05-12 1994-08-30 General Mills, Inc. Puffed edible foams and high intensity microwave method of preparation
JP3198742B2 (ja) 1993-07-05 2001-08-13 日本鋼管株式会社 プレス成形性、スポット溶接性および塗料密着性に優れた合金化溶融亜鉛めっき鋼板の製造方法
GB2307165A (en) * 1995-11-20 1997-05-21 Nestle Sa Composite confectionery product
GB9620027D0 (en) * 1996-09-26 1996-11-13 Cerestar Holding Bv Chocolate containing spray dried glucose
GB9804401D0 (en) 1998-03-02 1998-04-29 Nestle Sa Chocolate crumb
ATE326869T1 (de) * 1999-01-15 2006-06-15 Cadbury Schweppes Plc Verfahren zur herstellung eines expandierten lebensmittels
US6737100B1 (en) * 1999-03-30 2004-05-18 Fuji Oil Company, Limited Foamed chocolate and process for producing the same
CN1382020A (zh) * 1999-10-22 2002-11-27 Apv系统有限公司 糖果充气系统
AU3008800A (en) * 2000-04-20 2001-10-25 Mars, Incorporated Heat stable confectionery
CN1543313A (zh) * 2000-06-27 2004-11-03 �����Ƹ���ʽ���� 含有膨化巧克力的空心糕点及其制作方法
JP2002291414A (ja) * 2001-03-30 2002-10-08 Morinaga & Co Ltd マシュマロ様食品
JP4093527B2 (ja) 2001-04-20 2008-06-04 カバヤ食品株式会社 砂糖菓子の製造方法
AU2002327081A1 (en) 2002-12-23 2004-07-08 Mars, Incorporated Shelf-stable confectionery
US20040131752A1 (en) * 2003-01-06 2004-07-08 Best Eric T. Melt-resistant fudge article and methods of using same
US20050118311A1 (en) 2003-12-02 2005-06-02 Best Eric T. Reduced-fat flavored coating and methods of using same
MX2007014398A (es) * 2005-05-20 2008-02-12 Nestec Sa Confite altamente aireado.

Also Published As

Publication number Publication date
JP2010518877A (ja) 2010-06-03
US20100151110A1 (en) 2010-06-17
EP2124596B1 (en) 2014-11-19
WO2008104361A1 (en) 2008-09-04
EP2124596A1 (en) 2009-12-02
CA2678731A1 (en) 2008-09-04
US8795759B2 (en) 2014-08-05
GB0703719D0 (en) 2007-04-04

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