[go: up one dir, main page]

CA3172470A1 - Procede de tropicalisation du chocolat - Google Patents

Procede de tropicalisation du chocolat Download PDF

Info

Publication number
CA3172470A1
CA3172470A1 CA3172470A CA3172470A CA3172470A1 CA 3172470 A1 CA3172470 A1 CA 3172470A1 CA 3172470 A CA3172470 A CA 3172470A CA 3172470 A CA3172470 A CA 3172470A CA 3172470 A1 CA3172470 A1 CA 3172470A1
Authority
CA
Canada
Prior art keywords
chocolate
agent composition
cocoa
tropicalizing agent
tropicalizing
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
CA3172470A
Other languages
English (en)
Other versions
CA3172470C (fr
Inventor
Andrewsteven Whitehouse
Lisajennifer Williamson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA3172470A1 publication Critical patent/CA3172470A1/fr
Application granted granted Critical
Publication of CA3172470C publication Critical patent/CA3172470C/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • 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
    • 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

Landscapes

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

Abstract

La présente invention concerne des compositions d'agents de tropicalisation à base de graisse, des procédés pour leur préparation, des procédés de tropicalisation de chocolat ou d'analogues de celui-ci, et le chocolat ou des analogues de chocolat contenant les agents de tropicalisation.
CA3172470A 2020-04-09 2021-04-07 Procédé de tropicalisation du chocolat Active CA3172470C (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP20169032.8 2020-04-09
EP20169032 2020-04-09
PCT/EP2021/059084 WO2021204888A1 (fr) 2020-04-09 2021-04-07 Procédé de tropicalisation du chocolat

Publications (2)

Publication Number Publication Date
CA3172470A1 true CA3172470A1 (fr) 2021-10-14
CA3172470C CA3172470C (fr) 2025-07-08

Family

ID=

Also Published As

Publication number Publication date
CL2022002702A1 (es) 2023-06-02
AU2021253630A1 (en) 2022-10-06
BR112022020097A2 (pt) 2022-11-29
MX2022012644A (es) 2022-10-31
WO2021204888A1 (fr) 2021-10-14
EP4132285A1 (fr) 2023-02-15
CN115379764A (zh) 2022-11-22

Similar Documents

Publication Publication Date Title
US9572358B2 (en) Tropicalizing agent
US7186435B2 (en) Milk chocolate containing water
US6488979B1 (en) Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity
EP0033718A2 (fr) Composition de chocolat pour la fabrication d'articles en chocolat résistant à la chaleur, procédé de préparation et leur transformation en articles alimentaires
US20160316780A1 (en) Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate mix, and method for forming saccharide skeleton in water-containing heat-resistant chocolate
CA2127963A1 (fr) Chocolat conservant sa forme sous la chaleur
JP7404270B2 (ja) 含水チョコレート様菓子及び含水チョコレート様菓子の製造方法
EP3087846B2 (fr) Produit alimentaire du type chocolat destiné à la cuisson au four
JP7103518B2 (ja) 組合せ用油性食品素材およびその製造方法
CA3172470C (fr) Procédé de tropicalisation du chocolat
KR102864694B1 (ko) 초콜릿의 제조 방법
JP2003265109A (ja) 含気泡チョコレート被覆菓子及びその製造法
KR20030074169A (ko) 초콜렛 과자 및 그 제조방법
EP0664959B1 (fr) Composition contenant des graisses comestibles sous forme substantiellement solide à utiliser dans un milieu aqueuse non congelé
CA3172470A1 (fr) Procede de tropicalisation du chocolat
RU2840495C1 (ru) Способ повышения тропикостойкости шоколада
EP3076797B1 (fr) Composition et procédé de tropicalisation de chocolat
RU2727485C1 (ru) Съедобный продукт без дефекта поседения
CN114732053A (zh) 乳液及其制备方法
WO2025169109A1 (fr) Chocolat tolérant à la chaleur et procédé de préparation du chocolat tolérant à la chaleur associé
MXPA00012564A (es) Metodo para elaborar chocolate resistente al calor y composiciones similares a chocolate con viscosidad aparente reducida y productos hechos por este
HK1210578B (en) Heat resistant chocolate

Legal Events

Date Code Title Description
EEER Examination request

Effective date: 20220920

EEER Examination request

Effective date: 20220920

EEER Examination request

Effective date: 20220920

EEER Examination request

Effective date: 20220920

EEER Examination request

Effective date: 20220920

EEER Examination request

Effective date: 20220920

EEER Examination request

Effective date: 20220920