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MX2009009662A - Composicion de chocolate mejorada. - Google Patents

Composicion de chocolate mejorada.

Info

Publication number
MX2009009662A
MX2009009662A MX2009009662A MX2009009662A MX2009009662A MX 2009009662 A MX2009009662 A MX 2009009662A MX 2009009662 A MX2009009662 A MX 2009009662A MX 2009009662 A MX2009009662 A MX 2009009662A MX 2009009662 A MX2009009662 A MX 2009009662A
Authority
MX
Mexico
Prior art keywords
chocolate composition
improved chocolate
modified
interesterified
fat
Prior art date
Application number
MX2009009662A
Other languages
English (en)
Inventor
Falk Bruese
Joel Rene Pierre Wallecan
Carmen Silvia Arruda
Original Assignee
Cargill Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=38353044&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2009009662(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of MX2009009662A publication Critical patent/MX2009009662A/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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Una composición de chocolate que tiene una fase grasa, caracterizada porque en dicha fase grasa: tiene un punto de fusión de deslizamiento de por lo menos 27.5ºC, preferentemente entre 30 y 37ºC; y comprende tanto grasas modificadas como no modificadas, en donde las grasas modificadas comprenden una grasa interesterificada que consiste de manteca de cocoa interesterificada.
MX2009009662A 2007-03-16 2008-03-14 Composicion de chocolate mejorada. MX2009009662A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07005496 2007-03-16
PCT/EP2008/002066 WO2008113524A1 (en) 2007-03-16 2008-03-14 Improved chocolate composition

Publications (1)

Publication Number Publication Date
MX2009009662A true MX2009009662A (es) 2009-09-22

Family

ID=38353044

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009009662A MX2009009662A (es) 2007-03-16 2008-03-14 Composicion de chocolate mejorada.

Country Status (12)

Country Link
US (1) US8293314B2 (es)
EP (2) EP1969948B1 (es)
JP (1) JP5455655B2 (es)
CN (1) CN101646354B (es)
AU (1) AU2008228544B2 (es)
BR (1) BRPI0801867A2 (es)
CA (1) CA2681100A1 (es)
CO (1) CO6220884A2 (es)
ES (1) ES2464599T3 (es)
MX (1) MX2009009662A (es)
RU (1) RU2436406C2 (es)
WO (1) WO2008113524A1 (es)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2464599T3 (es) 2007-03-16 2014-06-03 Cargill, Incorporated Composición de chocolate mejorada
RU2527027C2 (ru) 2009-06-12 2014-08-27 Марс Инкорпорейтед Полимерное желирование масел
WO2010149323A2 (en) * 2009-06-26 2010-12-29 Cargill Incorporated Soft cocoa butter compositions
CN101816363A (zh) * 2010-05-05 2010-09-01 江南大学 一种有效改善代可可脂巧克力品质的配方
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
US10136659B1 (en) * 2011-02-08 2018-11-27 Jonathan Steiner Chocolate wax composition for candles
US8802178B2 (en) 2011-03-18 2014-08-12 The Hershey Company Method of making a heat stable chocolate confectionery product
EP4552998A3 (en) 2012-09-28 2025-07-16 Mars, Incorporated Heat resistant chocolate
WO2014071945A1 (en) 2012-11-07 2014-05-15 Aarhuskarlshamn Denmark A/S Method for obtaining bloom-retarding components for confectionary products
MY173665A (en) * 2013-09-19 2020-02-14 Nisshin Oillio Group Ltd Interesterified oils and fats, and oil based food including the interesterified oils and fats
ES2908104T3 (es) 2014-09-10 2022-04-27 Biscuit Gle Relleno para un producto de repostería
BR112017005148B1 (pt) * 2014-09-15 2022-04-12 The Hershey Company Método para a criação de um produto de confeitaria estável ao calor
JP5952988B1 (ja) * 2014-09-24 2016-07-13 日清オイリオグループ株式会社 耐熱性チョコレート及びその製造方法
CN104938737A (zh) * 2015-05-29 2015-09-30 华南理工大学 一种改性可可脂和功能性巧克力及其制备方法
CN104886324A (zh) * 2015-05-29 2015-09-09 华南理工大学 一种改性可可脂和含亚麻酸功能性巧克力及其制备方法
ITUA20163474A1 (it) * 2016-05-16 2017-11-16 Unigra S R L Composizione alimentare spalmabile.
CN106387245B (zh) * 2016-08-30 2019-12-03 内蒙古蒙牛乳业（集团）股份有限公司 脆筒内喷用巧克力及其应用
RU2655844C1 (ru) * 2016-12-07 2018-05-29 Федеральное Государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных" (ВНИИФБиП) Новая добавка к рациону и способ кормления молодняка свиней
BR112019016783B1 (pt) 2017-02-28 2023-02-23 Fuji Oil Holdings Inc Óleo e gordura para a supressão do afloramento em um produto alimentício semelhante a chocolate, produto alimentício e método para fabricar um produto alimentício
NL2035548B1 (en) * 2023-08-04 2025-02-18 Olam International Ltd Cocoa liquor and methods for producing a cocoa liquor

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US2336346A (en) * 1940-08-17 1943-12-07 Fred S Carver Chocolate process
DE1418884A1 (de) * 1961-03-22 1968-11-28 Henkel & Cie Gmbh Verfahren zur Herstellung von Fetten,insbesondere von Speisefetten mit einem vom Ausgangsmaterial abweichenden Schmelzverhalten
CH434948A (fr) * 1965-02-03 1967-04-30 Nestle Sa Composition grasse
EP0023062A1 (en) * 1979-07-18 1981-01-28 THE PROCTER & GAMBLE COMPANY Hart butter fat composition, its preparation and use in chocolate manufacture
US4364868A (en) 1980-02-07 1982-12-21 Lever Brothers Company Cocoabutter replacement fat compositions
GB2174099B (en) * 1985-04-24 1989-02-01 Unilever Plc Improvements in and relating to fats
JPH0811798B2 (ja) * 1985-06-19 1996-02-07 日清製油 株式会社 芳香を保持した改質油脂の製造法
CN1016794B (zh) * 1987-12-04 1992-05-27 日清制油株式会社 类可可脂的制备方法
SU1493226A1 (ru) * 1987-12-08 1989-07-15 Кондитерская Фабрика "Калев" Способ производства молочного шоколада
US5023102A (en) 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
JP2514711B2 (ja) 1989-04-15 1996-07-10 株式会社ロッテ 耐熱性チョコレ―トおよびその製造方法
CH681846A5 (es) * 1991-01-25 1993-06-15 Battelle Memorial Institute
EP0560425B1 (en) * 1992-03-11 1995-07-26 Loders Croklaan B.V. Improved chocolate compositions based on hardstock fat additives
JP3471848B2 (ja) * 1993-04-30 2003-12-02 旭電化工業株式会社 複合菓子用油脂組成物及び複合菓子の製造方法
GB2280588A (en) 1993-08-04 1995-02-08 Nestle Sa Chocolate shape retention
JP3391246B2 (ja) * 1998-01-13 2003-03-31 不二製油株式会社 チョコレート成分含有水中油型乳化物及びその製造法
JP2001131576A (ja) * 1999-11-01 2001-05-15 Asahi Denka Kogyo Kk 異性化水添油及びこれを用いたハードバター
AU782267B2 (en) * 1999-12-10 2005-07-14 Loders Croklaan B.V. Palmitoleic acid and its use in foods
JP2004313018A (ja) * 2003-04-11 2004-11-11 Asahi Denka Kogyo Kk 製菓用クリーム組成物及びこれを用いた複合菓子
AU2003266871A1 (en) * 2003-06-24 2005-01-04 Fuji Oil Europe Low-trans fats for confectionery fat compostions
EP1491097A1 (en) 2003-06-24 2004-12-29 Fuji Oil Europe Low-trans fats for confectionery fat compositions
GB0425888D0 (en) * 2004-11-24 2004-12-29 Nestec Sa Chocolate
SG158129A1 (en) * 2004-12-14 2010-01-29 Fuji Oil Co Ltd Oily food and method of producing the same
ES2464599T3 (es) 2007-03-16 2014-06-03 Cargill, Incorporated Composición de chocolate mejorada

Also Published As

Publication number Publication date
ES2464599T3 (es) 2014-06-03
WO2008113524A1 (en) 2008-09-25
EP2335491A1 (en) 2011-06-22
AU2008228544B2 (en) 2012-07-19
US20080248186A1 (en) 2008-10-09
BRPI0801867A2 (pt) 2009-01-06
EP1969948A1 (en) 2008-09-17
JP5455655B2 (ja) 2014-03-26
RU2009138231A (ru) 2011-04-27
CA2681100A1 (en) 2008-09-25
US8293314B2 (en) 2012-10-23
JP2010521145A (ja) 2010-06-24
CN101646354B (zh) 2014-12-03
AU2008228544A1 (en) 2008-09-25
RU2436406C2 (ru) 2011-12-20
CN101646354A (zh) 2010-02-10
CO6220884A2 (es) 2010-11-19
EP1969948B1 (en) 2014-02-26

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