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MX2011013787A - Composicion de chocolate resistente a la temperatura y metodo. - Google Patents

Composicion de chocolate resistente a la temperatura y metodo.

Info

Publication number
MX2011013787A
MX2011013787A MX2011013787A MX2011013787A MX2011013787A MX 2011013787 A MX2011013787 A MX 2011013787A MX 2011013787 A MX2011013787 A MX 2011013787A MX 2011013787 A MX2011013787 A MX 2011013787A MX 2011013787 A MX2011013787 A MX 2011013787A
Authority
MX
Mexico
Prior art keywords
chocolate composition
temperature resistant
resistant chocolate
solid material
nanometers
Prior art date
Application number
MX2011013787A
Other languages
English (en)
Inventor
Steven James Hess
Erich J Windhab
Corina S Curschellas
William Hanselmann
Original Assignee
Hershey Co
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 Hershey Co filed Critical Hershey Co
Publication of MX2011013787A publication Critical patent/MX2011013787A/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
    • A23G1/40—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
    • A23G1/32—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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

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

Abstract

Se describen una composición de chocolate y un método para fabricar la composición de chocolate que incluye un material sólido, por ejemplo, un edulcorante de carbohidrato nutritivo que tiene un tamaño de partícula de aproximadamente 50 a aproximadamente 1000nanómetros. El material sólido puede comprender un azúcar, tal como, pero no limitándose a, sacarosa. Al incluirse dentro de la composición de chocolate, el material sólido que tiene el tamaño de partícula de aproximadamente 50 a aproximadamente 1000 nanómetros, la composición de chocolate tiene propiedades mejoradas de resistencia a la temperatura.
MX2011013787A 2009-06-19 2010-06-16 Composicion de chocolate resistente a la temperatura y metodo. MX2011013787A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US12/488,065 US20100323067A1 (en) 2009-06-19 2009-06-19 Temperature resistant chocolate composition and method
PCT/US2010/038774 WO2010148058A2 (en) 2009-06-19 2010-06-16 Temperature resistant chocolate composition and method

Publications (1)

Publication Number Publication Date
MX2011013787A true MX2011013787A (es) 2012-07-20

Family

ID=43354600

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011013787A MX2011013787A (es) 2009-06-19 2010-06-16 Composicion de chocolate resistente a la temperatura y metodo.

Country Status (5)

Country Link
US (2) US20100323067A1 (es)
CN (1) CN102595920B (es)
BR (1) BRPI1011235B1 (es)
MX (1) MX2011013787A (es)
WO (1) WO2010148058A2 (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010143067A1 (en) 2009-06-12 2010-12-16 Mars, Incorporated Chocolate compositions containing ethylcellulose
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
GB201106989D0 (en) * 2011-04-27 2011-06-08 Cadbury Uk Ltd Temperature tolerant chocolate
EP4552998A3 (en) 2012-09-28 2025-07-16 Mars, Incorporated Heat resistant chocolate
GB2521861A (en) * 2014-01-06 2015-07-08 Kraft Foods R & D Inc Temperature tolerant chocolate
PL3116325T3 (pl) * 2014-03-11 2021-08-02 Mars, Incorporated Kompozycja czekolady odpornej na wysokie temperatury i sposób jej sporządzania
GB201406261D0 (en) * 2014-04-08 2014-05-21 Mars Inc Confectionary production
CA2970172C (en) * 2014-12-12 2023-10-10 Barry Callebaut Ag Edible lipid-based dispersion comprising solid particles
WO2016134922A1 (en) 2015-02-27 2016-09-01 Nestec S.A. Triglyceride mixture and confectionery composition comprising it
WO2016134923A1 (en) 2015-02-27 2016-09-01 Nestec S.A. Confectionery composition
WO2016134921A1 (en) 2015-02-27 2016-09-01 Nestec S.A. Confectionery composition
KR102457078B1 (ko) * 2016-03-31 2022-10-19 가부시키가이샤 롯데 과자 및 그 제조 방법
CN106615501B (zh) * 2016-09-23 2020-12-08 阿胡斯卡尔斯油脂（张家港）有限公司 一种耐热巧克力涂层
CN106615509B (zh) * 2016-09-23 2020-12-04 阿胡斯卡尔斯油脂（张家港）有限公司 一种提高充气巧克力耐热性的方法
EP3387918A1 (de) 2017-04-12 2018-10-17 Bühler AG Vorrichtung und verfahren zur herstellung sphärischer partikel
DK3387910T3 (da) 2017-04-12 2023-10-16 Buehler Ag Fremgangsmåde og anordning til fremstilling og/eller forarbejdning af fødevareprodukter
US20210076701A1 (en) * 2018-01-31 2021-03-18 The Hershey Company Coated particle for a comestible product
CN111165635A (zh) * 2018-11-09 2020-05-19 内蒙古伊利实业集团股份有限公司 一种用于涂裹于颗粒物料表面的涂层巧克力浆料及颗粒食品
WO2021242997A1 (en) * 2020-05-29 2021-12-02 Cargill, Incorporated Fat-based compositions
JPWO2021256285A1 (es) * 2020-06-19 2021-12-23
WO2025169109A1 (en) * 2024-02-09 2025-08-14 The Hershey Company Heat-tolerant chocolate and the process of preparing the heat-tolerant chocolate thereof

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1490814A (en) * 1975-07-22 1977-11-02 Cadbury Ltd Heat-resistant chocolate product and method of manufacturing same
US4293570A (en) * 1979-04-02 1981-10-06 Chimicasa Gmbh Process for the preparation of sweetener containing product
FR2634376B1 (fr) * 1988-07-21 1992-04-17 Farmalyoc Nouvelle forme unitaire, solide et poreuse comprenant des microparticules et/ou des nanoparticules, ainsi que sa preparation
JP2881365B2 (ja) * 1993-06-03 1999-04-12 江崎グリコ株式会社 チョコレート製造の方法
US6051271A (en) * 1993-11-16 2000-04-18 Takeda Food Products, Ltd Proteinaceous microparticles and production thereof
US5637344A (en) * 1995-10-20 1997-06-10 Hershey Foods Corporation Chocolate flavored hard candy
US6132797A (en) * 1997-08-12 2000-10-17 Fuisz Technologies Ltd Method of preparing mesomorphic sugar products
WO1999045789A1 (en) * 1998-03-12 1999-09-16 Mars, Inc. Rheologically modified confectioneries produced by employing particular particle size distributions
US7641930B2 (en) * 2004-12-08 2010-01-05 The Hershey Company Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
ES2308096T3 (es) * 2004-12-22 2008-12-01 KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN Desarrollo rapido de resistencia termica en chocolate y productos dulces de tipo chocolate.
IL169678A (en) * 2005-07-14 2010-11-30 Innova Sa Sweetener compositions
AU2006278571B2 (en) * 2005-08-05 2011-11-24 3M Innovative Properties Company Compositions exhibiting improved flowability
US20070218165A1 (en) * 2006-03-15 2007-09-20 Wm. Wrigley Jr. Company Confectionery compositions using nanomaterials

Also Published As

Publication number Publication date
US20100323067A1 (en) 2010-12-23
WO2010148058A3 (en) 2011-03-31
BRPI1011235A2 (pt) 2021-02-23
CN102595920A (zh) 2012-07-18
WO2010148058A2 (en) 2010-12-23
US20160324181A1 (en) 2016-11-10
CN102595920B (zh) 2015-04-29
BRPI1011235B1 (pt) 2022-01-04

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