BRPI0801674A2 - formulation of carob cream with hazelnut without sugar, without lactose and without gluten - Google Patents
formulation of carob cream with hazelnut without sugar, without lactose and without gluten Download PDFInfo
- Publication number
- BRPI0801674A2 BRPI0801674A2 BRPI0801674-7A BRPI0801674A BRPI0801674A2 BR PI0801674 A2 BRPI0801674 A2 BR PI0801674A2 BR PI0801674 A BRPI0801674 A BR PI0801674A BR PI0801674 A2 BRPI0801674 A2 BR PI0801674A2
- Authority
- BR
- Brazil
- Prior art keywords
- hazelnut
- free
- carob
- cream
- gluten
- Prior art date
Links
- 240000008886 Ceratonia siliqua Species 0.000 title claims abstract description 36
- 235000013912 Ceratonia siliqua Nutrition 0.000 title claims abstract description 36
- 235000001543 Corylus americana Nutrition 0.000 title claims abstract description 35
- 235000007466 Corylus avellana Nutrition 0.000 title claims abstract description 35
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 239000006071 cream Substances 0.000 title claims abstract description 15
- 238000009472 formulation Methods 0.000 title claims abstract description 12
- 108010068370 Glutens Proteins 0.000 title claims abstract description 8
- 235000021312 gluten Nutrition 0.000 title claims abstract description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title abstract description 5
- 239000008101 lactose Substances 0.000 title abstract description 5
- 240000009226 Corylus americana Species 0.000 title 1
- 241000723382 Corylus Species 0.000 claims abstract description 34
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000016127 added sugars Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 16
- 239000005913 Maltodextrin Substances 0.000 claims description 13
- 229920002774 Maltodextrin Polymers 0.000 claims description 13
- 229940035034 maltodextrin Drugs 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 9
- 239000002600 sunflower oil Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 3
- 239000008347 soybean phospholipid Substances 0.000 claims description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- 239000000892 thaumatin Substances 0.000 claims description 2
- 235000010436 thaumatin Nutrition 0.000 claims description 2
- 239000008371 vanilla flavor Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000845 maltitol Substances 0.000 description 12
- 235000010449 maltitol Nutrition 0.000 description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 12
- 229940035436 maltitol Drugs 0.000 description 12
- 239000000047 product Substances 0.000 description 4
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000019138 food restriction Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
FORMULAçãO DE CREME DE ALFARROBA COM AVELã SEM ADIçãO DE AçúCAR, SEM LACTOSE E SEM GLúTEN. Refere-se a Patente de Invenção de formulação otimizada de produto tendo alfarroba como base e obtendo-se alimento do tipo pasta, de creme de alfarroba com avelã sem adição de açúcar, sem lactose e sem glúten, com características nutricionais especiais para atender segmento de consumidores convencionais e com restrições alimentares, obtendo atributos de cor, odor, e sabor característicos de produtos a base de alfarroba, fonte de fibras, sem cafeína, sem açúcar e sem glúten e adicionalmente utilizando somente ingredientes de fontes naturais sem lactose, excelente alimento com os beneficios da alfarroba, da avelã e da soja.FORMULATION OF ALFARROBA CREAM WITH HAZELNUT WITHOUT ADDED SUGAR, LACTOSE FREE AND GLUTEN FREE. Refers to the patent for the invention of an optimized formulation of a carob product as a base and yielding sugar-free, lactose-free and gluten-free carob cream with hazelnut paste, with special nutritional characteristics to suit the food segment. conventional and dietary-restricted consumers, obtaining characteristic color, odor, and taste attributes of carob-based, fiber-free, caffeine-free, sugar-free and gluten-free products and additionally using only lactose-free natural ingredients, excellent the benefits of carob, hazelnut and soy.
Description
" FORMULAÇÃO DE CREME DEALFARROBA COM AVELÃ SEM ADIÇÃO DE AÇÚCAR, SEMLACTOSE E SEM GLÚTEN "."FORELULA CREAM FORMULATION WITH HAZELNESS WITHOUT ADDED SUGAR, SEMLACTOSIS AND GLUTEN FREE".
Refere-se a presente Patente de Invenção a formulação otimizada de produto tendo alfarroba como base e obtendo-sealimento do tipo pasta, de creme de alfarroba com avelã sem adição deaçúcar, sem lactose e sem glúten, com características nutricionais especiaispara atender segmento de consumidores convencionais e com restriçõesalimentares, obtendo atributos de cor, odor e sabor característicos de produtos a base de alfarroba, fonte de fibras, sem cafeína, sem açúcar e semglúten e adicionalmente utilizando somente ingredientes de fontes naturaissem lactose, excelente alimento com os benefícios da alfarroba, da avelã e dasoja.The present invention relates to the optimized formulation of a carob based product and a paste-like sealant of carob cream with no added sugar, lactose free and gluten, with special nutritional characteristics to meet conventional consumer segment. and with food restrictions, obtaining characteristic color, odor and taste attributes of carob-based, fiber-free, caffeine-free, sugar-free and semi-gluten-based products and additionally using only lactose-free natural ingredients, excellent food with the benefits of carob, hazelnut and dasoja.
Como é de conhecimento dos meios técnicos ligados à indústria de alimentos, atualmente existem cremes parapassar no pão, por exemplo a base amendoim e mais recentemente surgiucreme de avelã com cacau. Os cremes atuais apresentam limitações einconvenientes de não atenderem integralmente às demandas para dietéticos,alérgicos à lactose e ao glúten e não ter atributo de fonte de fibras, além dos inconvenientes de que o amendoim pode conter aflotoxinas de fungos e ocacau contém cafeína e teobromina;As is well known to the technical means of the food industry, bread crèmes are currently available, for example peanut-based and most recently cocoa-hazelnut cream. Current creams have drawbacks and disadvantages of not fully meeting the demands for dieters, lactose and gluten allergic and having no fiber source attribute, in addition to the drawbacks that peanuts may contain fungal aflotoxins and cocoa contains caffeine and theobromine;
" FORMULAÇÃO DE CREME DEALFARROBA COM AVELÃ SEM ADIÇÃO DE AÇÚCAR, SEMLACTOSE E SEM GLÚTEN ", objeto da presente patente foi desenvolvida para dar nova alternativa para o segmento de consumidores com restriçõesalimentares, devido a problemas de saúde ou por filosofia de vida, através deum creme de alfarroba com avelã sem adição de açúcar, com característicasnutricionais especiais, obtendo atributos de cor, odor e sabor característicosde produtos a base de alfarroba, com atributos de fonte de fibras, semcafeína, sem açúcar, sem produtos alergênicos, sem glúten e adicionalmenteutilizando somente ingredientes de fontes naturais sem lactose,apresentando-se como excelente complemento alimentar com os benefícios da alfarroba e da soja."FORELULA CREAM FORMULATION WITH HAZELNESS WITHOUT ADDED SUGAR, SEMLACTOSIS AND GLUTEN FREE", object of the present patent was developed to give new alternative to the segment of consumers with food restrictions, due to health problems or philosophy of life, through a cream unsweetened carob with hazelnut, with special nutritional characteristics, obtaining characteristic color, odor and taste attributes of carob-based products, with fiber source attributes, semi-caffeine, unsweetened, allergenic, gluten-free and additionally using only ingredients from natural sources without lactose, presenting as an excellent food supplement with the benefits of carob and soybean.
Nas pesquisas realizadas para obtenção daformulação da presente patente, foram testadas diversas formulações, entreas quais citamos:In the research conducted to obtain the formulation of the present patent, several formulations were tested, among which we cite:
TESTE N° 1TEST # 1
Preparou-se mistura com 90% de avelã eMixture was prepared with 90% hazelnut and
10% de alfarroba em pó, obtendo-se creme duro, com gosto acentuado deavelã e acúmulo do óleo da avelã na superfície, ou seja, houve separação defases que distinguem entre a liquida e a sólida, sendo rejeitado pelosdegustadores.10% of carob powder, resulting in hard cream, with a pronounced hazelnut taste and accumulation of hazelnut oil on the surface, that is, there was separation of the phases that distinguish between liquid and solid, being rejected by the spoilers.
TESTE N° 2QUIZ # 2
Preparou-se mistura com 47% de óleo demilho, 10%> de alfarroba em pó, 40% de avelã e 3 % de farinha de soja,obtendo-se creme muito oleoso ainda mostrando um acúmulo de óleo nasuperfície, ou seja, separação das fases, sendo rejeitado pelos degustadores.Mixture was prepared with 47% corn oil, 10%> carob powder, 40% hazelnut and 3% soy flour, obtaining very oily cream still showing an accumulation of oil on the surface, ie separation of the phases, being rejected by the tasters.
TESTE N° 3QUIZ # 3
Preparou-se mistura com 45% de óleo demilho, 10% de alfarroba em pó, 10% de farinha de soja, 10% demaltodextrina e 25% de avelã, obtendo-se boa cremosidade, saborbalanceado entre avelã e alfarroba, mas sem dulçor, sendo aprovado pelosMixture was prepared with 45% corn oil, 10% carob powder, 10% soy flour, 10% maltodextrin and 25% hazelnut, obtaining good creaminess, balanced between hazelnut and carob, but without sweetness, being approved by
degustadores.tasters.
TESTE N° 4QUIZ # 4
Preparou-se mistura com 10% de óleo degirassol, 20% de alfarroba em pó, 10% de maltodextrina, 15% de extrato desoja, 20% de maltitol e de 25% de avelã, obtendo-se creme um pouco duro,sem cremosidade e sem dulçor, sendo rejeitado pelos degustadores.The mixture was prepared with 10% de-sunflower oil, 20% carob powder, 10% maltodextrin, 15% deso extract, 20% maltitol and 25% hazelnut to give a slightly stiff cream without creaminess. and without sweetness, being rejected by the tasters.
TESTE N° 5QUIZ # 5
Preparou-se mistura com 15% de óleo de05 girassol, 20% de alfarroba em pó, 5% de maltodextrina, 15% de extrato desoja, 20% de maltitol e de 25% de avelã, obtendo-se massa cremosa, saborsuave e aceitável de avelã e sem dulçor, sendo aprovado pelos degustadores.Mixture was prepared with 15% sunflower oil, 20% locust bean powder, 5% maltodextrin, 15% desoil extract, 20% maltitol and 25% hazelnut to give a creamy, tasty and acceptable mass. of hazelnut and without sweetness, being approved by the tasters.
TESTE N° 6QUIZ # 6
Preparou-se mistura com 38% de óleo de10 girassol, 15% de alfarroba em pó, 8% de maltodextrina, 15% de extrato desoja, 20% de maltitol e de 4% de avelã, obtendo-se massa cremosa, saborimperceptível de avelã e sem dulçor, sendo rejeitado pelos degustadores.Mixture was prepared with 38% sunflower oil, 15% carob powder, 8% maltodextrin, 15% deso extract, 20% maltitol and 4% hazelnut to give creamy mass, noticeable hazelnut flavor. and without sweetness, being rejected by the tasters.
TESTE N° 7QUIZ # 7
Preparou-se mistura com 36% de óleo de15 girassol, 15% de alfarroba em pó, 8% de maltodextrina, 15%) de extrato desoja, 20% de maltitol e de 6% de avelã, obtendo-se massa cremosa, saborsuave e aceitável de avelã e sem dulçor, sendo aprovado pelos degustadores.A mixture of 36% sunflower oil, 15% locust bean powder, 8% maltodextrin, 15% desoja extract, 20% maltitol and 6% hazelnut was prepared to give a creamy, flavourable and light mass. of hazelnut and without sweetness, being approved by the tasters.
TESTE N° 8QUIZ # 8
Preparou-se mistura com 15% de alfarroba20 em pó, 5% de maltodextrina, 5% de leite de soja, 20% de maltitol e de 55%de avelã, obtendo-se massa cremosa, sabor acentuado de avelã e sem dulçor,sendo rejeitado pelos degustadores.A mixture of 15% carob powder, 5% maltodextrin, 5% soymilk, 20% maltitol and 55% hazelnut was prepared to give a creamy mass, strong hazelnut flavor and no sweetness. rejected by the tasters.
TESTE N° 9QUIZ # 9
Preparou-se mistura com 15% de alfarroba25 em pó, 5% de maltodextrina, 5% de extrato de soja, 25% de maltitol e de50% de avelã, obtendo-se massa cremosa, sabor suave e aceitável de avelã esem dulçor, sendo aprovado pelos degustadores.A mixture of 15% carob powder, 5% maltodextrin, 5% soy extract, 25% maltitol and 50% hazelnut was prepared to give a creamy mass, a smooth and acceptable sweet and non-sweet flavor. approved by the tasters.
TESTE N° 10Preparou-se mistura com 32% de óleo degirassol, 3% de alfarroba em pó, 15% de maltodextrina, 15% de farinha desoja, 27% de maltitol e de 8% de avelã, obtendo-se massa cremosa, saborimperceptível de alfarroba e sem dulçor, sendo rejeitado pelos degustadores.TEST No. 10Mixed with 32% De-Sunflower Oil, 3% Carob Powder, 15% Maltodextrin, 15% Flour Flakes, 27% Maltitol and 8% Hazelnut to give a creamy, noticeable flavor. carob and without sweetness, being rejected by the tasters.
TESTE N° 11QUIZ # 11
Preparou-se mistura com 32% de óleo degirassol, 5% de alfarroba em pó, 15% de maltodextrina, 15% de farinha desoja, 25% de maltitol e de 8% de avelã, obtendo-se massa cremosa, comsabor aceitável de alfarroba e sem dulçor, sendo aprovado pelosdegustadores.The mixture was prepared with 32% de-sunflower oil, 5% carob powder, 15% maltodextrin, 15% flour, 25% maltitol and 8% hazelnut to give creamy mass with acceptable carob flavor. and without sweetness, being approved by the debtors.
TESTE N° 12QUIZ # 12
Preparou-se mistura com 32% de óleo degirassol, 30%o de alfarroba em pó, 10%) de maltodextrina, 10% de farinha desoja, 10%o de maltitol e de 8% de avelã, obtendo-se massa cremosa, comsabor forte de alfarroba e sem dulçor, sendo rejeitado pelos degustadores.A mixture of 32% de-sunflower oil, 30% of carob powder, 10% of maltodextrin, 10% of flour, 10% of maltitol and 8% of hazelnut was prepared to give a creamy paste with a taste. carob fort and no sweetness, being rejected by the tasters.
TESTE N° 13QUIZ # 13
Preparou-se mistura com 32% de óleo degirassol, 25% de alfarroba em pó, 10% de maltodextrina, 10% de farinha desoja, 15%> de maltitol e de 8% de avelã, obtendo-se massa cremosa, comsabor aceitável de alfarroba e sem dulçor, sendo aprovado pelosdegustadores.The mixture was prepared with 32% de-sunflower oil, 25% carob powder, 10% maltodextrin, 10% flour, 15%> maltitol and 8% hazelnut to give a creamy mass with an acceptable flavor. carob and without sweetness, being approved by the
TESTE N° 14QUIZ # 14
Preparou-se mistura com 22% de óleo demilho, 10 % de gordura de palma fracionada, 10%) de alfarroba em pó, 15%de maltodextrina, 19,817 % de farinha de soja, 15% de maltitol, de 8%) deavelã, 0,1 % de lecitina de soja, 0,07 %> de aroma de baunilha e 0,013 % desucralose, obtendo-se massa cremosa, com sabor balanceado de alfarroba ede avelã, com aroma e dulçor excelentes, sendo aprovado pelosdegustadores.Mixture was prepared with 22% corn oil, 10% fractionated palm fat, 10% carob powder, 15% maltodextrin, 19.817% soy flour, 15% maltitol 8%) hazelnut, 0.1% soy lecithin, 0.07% vanilla aroma and 0.013% desucralose, resulting in a creamy mass with a carob and hazelnut balanced flavor, with excellent aroma and sweetness, being approved by the growers.
Foram testados também a utilização dearoma de avelã, dentro das quantidades permitidas pela legislação, emsubstituição parcial da avelã, com resultados satisfatórios. Com os resultados das pesquisas,The use of hazelnut flavoring, within the quantities allowed by law, and partial replacement of hazelnut, with satisfactory results, was also tested. With the search results,
selecionou-se a formulação otimizada de creme de alfarroba da presentepatente que apresenta a seguinte faixa de percentagens:the optimized carob cream formulation of the present patent having the following percentage range was selected:
a 45 % óleo de girassol e/ou de milho5 a 25 % farinha e/ou extrato de soja10 6 a 50% avelã45% sunflower and / or corn oil5 to 25% flour and / or soy extract10 6 to 50% hazelnut
5 a 25 % alfarroba em pó0 a 15 % gordura de palma fracionada0 a 15 % maltodextrina0 a 30 % maltitol15 0 a 0,5 % lecitina de Soja5 to 25% carob powder0 to 15% fractional palm fat0 to 15% maltodextrin0 to 30% maltitol15 0 to 0.5% Soy lecithin
0 a 0,10 % aroma Natural de Baunilha0 to 0.10% Natural Vanilla Flavor
0 a 0,02 % sucralose e/ou taumatina e/ou0 to 0.02% sucralose and / or thaumatin and / or
stéviastevia
A formulação informada a seguir é a que mais agradou os degustadores e apresenta as seguintes característicasnutricionais médias (em lOOg de produto):The following formulation is the one that pleased the tasters and has the following average nutritional characteristics (in 100g of product):
32 % óleo de girassol15 % farinha de soja10% avelã32% sunflower oil15% soy flour10% hazelnut
13 % alfarroba em pó13% Carob Powder
1,49 % gordura de palma fracionada15 % maltodextrina13% Maltitol<table>table see original document page 7</column></row><table>1.49% fractionated palm fat15% maltodextrin13% Maltitol <table> table see original document page 7 </column> </row> <table>
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0801674-7A BRPI0801674B1 (en) | 2008-06-04 | 2008-06-04 | Formulation of carob cream with hazelnut without sugar, without lactose and without gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0801674-7A BRPI0801674B1 (en) | 2008-06-04 | 2008-06-04 | Formulation of carob cream with hazelnut without sugar, without lactose and without gluten |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BRPI0801674A2 true BRPI0801674A2 (en) | 2010-02-23 |
| BRPI0801674B1 BRPI0801674B1 (en) | 2015-08-18 |
Family
ID=41693271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI0801674-7A BRPI0801674B1 (en) | 2008-06-04 | 2008-06-04 | Formulation of carob cream with hazelnut without sugar, without lactose and without gluten |
Country Status (1)
| Country | Link |
|---|---|
| BR (1) | BRPI0801674B1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018218290A1 (en) | 2017-05-30 | 2018-12-06 | Flujo Sanguineo Holdings Pty Ltd | A food product and method of manufacture |
| EP3387911A4 (en) * | 2015-12-07 | 2019-07-24 | Oliveira, Luiz Carmine Giunti De | OPTIMIZED FORMULATION OF CHOCOLATE SUGAR-FREE BABY WITHOUT MILK, WITH OR WITHOUT SUDITION OF SUGAR, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS |
| WO2020110012A1 (en) * | 2018-11-27 | 2020-06-04 | The Princeton Group Inc – C40917 | A spreadable food product |
| US11591595B2 (en) | 2013-07-19 | 2023-02-28 | Biogen Ma Inc. | Compositions for modulating Tau expression |
| US11781135B2 (en) | 2012-03-30 | 2023-10-10 | Washington University | Methods for treating Alzheimer's disease |
| IT202200012101A1 (en) * | 2022-06-08 | 2023-12-08 | Claudia Guidi | PROTEIN CREAM FOR FOOD USE |
-
2008
- 2008-06-04 BR BRPI0801674-7A patent/BRPI0801674B1/en active IP Right Grant
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11781135B2 (en) | 2012-03-30 | 2023-10-10 | Washington University | Methods for treating Alzheimer's disease |
| US11591595B2 (en) | 2013-07-19 | 2023-02-28 | Biogen Ma Inc. | Compositions for modulating Tau expression |
| US12091662B2 (en) | 2013-07-19 | 2024-09-17 | Biogen Ma Inc. | Compositions for modulating tau expression |
| EP3387911A4 (en) * | 2015-12-07 | 2019-07-24 | Oliveira, Luiz Carmine Giunti De | OPTIMIZED FORMULATION OF CHOCOLATE SUGAR-FREE BABY WITHOUT MILK, WITH OR WITHOUT SUDITION OF SUGAR, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS |
| WO2018218290A1 (en) | 2017-05-30 | 2018-12-06 | Flujo Sanguineo Holdings Pty Ltd | A food product and method of manufacture |
| EP3629752A4 (en) * | 2017-05-30 | 2021-08-11 | The Princeton Group Inc - C40917 | FOOD PRODUCT AND PREPARATION PROCESS |
| US11278039B2 (en) | 2017-05-30 | 2022-03-22 | The Princeton Group Inc—C40917 | Food product and method of manufacture |
| US11910805B2 (en) | 2017-05-30 | 2024-02-27 | The Princeton Group Inc—C40917 | Food product and method of manufacture |
| WO2020110012A1 (en) * | 2018-11-27 | 2020-06-04 | The Princeton Group Inc – C40917 | A spreadable food product |
| CN113573589A (en) * | 2018-11-27 | 2021-10-29 | 普林斯顿集团公司–C40917 | Spreadable food |
| IT202200012101A1 (en) * | 2022-06-08 | 2023-12-08 | Claudia Guidi | PROTEIN CREAM FOR FOOD USE |
| WO2023238021A1 (en) * | 2022-06-08 | 2023-12-14 | Guidi Claudia | Protein cream for food use polyols free |
Also Published As
| Publication number | Publication date |
|---|---|
| BRPI0801674B1 (en) | 2015-08-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| BRPI0801674A2 (en) | formulation of carob cream with hazelnut without sugar, without lactose and without gluten | |
| US11910805B2 (en) | Food product and method of manufacture | |
| US20210392916A1 (en) | A spreadable food product | |
| CN108024554A (en) | Chocolate preparation with carob, low caffeine and theobromine content, dairy-free, with or without added sugar, gluten-free, soy-free and with or without fiber | |
| BR102015030629A2 (en) | optimized formulation of carob alternative milk without sugar, without sugar, without gluten, without soy and with and without fibers | |
| CN108347960A (en) | Dairy-free, sugar-free, gluten-free, soy-free white chocolate preparations with or without fiber | |
| Amirtha et al. | Formulation and proximate evaluation of barnyard millet based ice cream | |
| BRPI1000670A2 (en) | optimized formulation of lactose-free, sugar-free and gluten-free carob alternative chocolate | |
| BR102015030473A2 (en) | formula for obtaining carob bars | |
| BR112016028646B1 (en) | FAT-BASED CONFECTIONERY PRODUCTS AND METHOD OF PREPARATION | |
| JP6342452B2 (en) | Low calorie chocolate composition | |
| BRPI0905549B1 (en) | formulation of lactose-free, casein-free, sugar-free, white chocolate | |
| JP6261543B2 (en) | Low calorie chocolate processing composition | |
| BRPI1003335A2 (en) | low-caffeine and theobromine chocolate formulation, lactose-free, sugar-free, gluten-free and fiber-free | |
| Khongjeamsiri et al. | Development of Job's tears ice cream recipes with carrot juice and pumpkin paste | |
| JP6837887B2 (en) | Soft candy | |
| Del Valle et al. | Development of products containing mesquite (Prosopis spp.) pod flour and their nutritional and organoleptic evaluation | |
| Popescu et al. | NUTRITIONAL PROFILING AND SENSORY EVALUATION OF NOVEL HOT CHOCOLATE RECIPES: A COMPARATIVE STUDY WITH A COMMERCIAL BRAND | |
| Hajal et al. | Effect of additional of Hoodia gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar | |
| WO2024162150A1 (en) | Plant-based white chocolate-like food, and manufacturing method therefor | |
| EP4580417A1 (en) | Sweet cocoa powders | |
| BRPI1000670B1 (en) | FORMULATION OF A FOOD BASED ON ALFARROBA, SUBSTITUTE OF CHOCOLATE, WITHOUT LACTOSE, NO ADDED SUGAR AND GLUTEN | |
| Masturah et al. | Effect of additional Hoodia gordonii and seaweed Kappaphycus alvarezii powder on the sensory and physicochemical properties of brown rice bar | |
| WO2023054682A1 (en) | Cacao bean-derived composition | |
| BR112019025170B1 (en) | SWEET FOOD CREAM WITH LOW SUGAR CONTENT |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B03A | Publication of an application: publication of a patent application or of a certificate of addition of invention | ||
| B06F | Objections, documents and/or translations needed after an examination request according art. 34 industrial property law | ||
| B06A | Notification to applicant to reply to the report for non-patentability or inadequacy of the application according art. 36 industrial patent law | ||
| B09A | Decision: intention to grant | ||
| B16A | Patent or certificate of addition of invention granted |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 04/06/2008, OBSERVADAS AS CONDICOES LEGAIS. |
|
| B15K | Others concerning applications: alteration of classification |
Ipc: A23L 29/238 (2016.01), A23G 3/00 (2006.01), A23L 2 |
|
| B25C | Requirement related to requested transfer of rights |
Free format text: A FIM DE ATENDER A TRANSFERENCIA REQUERIDA ATRAVES DA PETICAO NO 870180070817 DE14/08/2018, E NECESSARIO:1. COMPLEMENTAR A TAXA DE TRANSFERENCIA OU COMPROVAR QUE A CESSIONARIA ESTA ENQUADRADACOMO BENEFICIARIA DA REDUCAO DA TAXA NA FORMA DA RESOLUCAO INPI/PR NO 190 DE02/05/2017.2. QUE O CUMPRIMENTO DA PRESENTE EXIGENCIA SEJA ACOMPANHADO DA TAXA REFERENTE A ESSESERVICO.3. APRESENTAR PROCURACAO QUE ATRIBUA PODERES AO SIGNATARIO DA PETICAO SUPRA. |
|
| B25B | Requested transfer of rights rejected |
Free format text: INDEFERIDO O PEDIDO DE TRANSFERENCIA CONTIDO NA PETICAO 870180070817 DE 14/08/2018,POR AUSENCIA DE CUMPRIMENTO DA EXIGENCIA PUBLICADA NA RPI NO 2488 DE 11/09/2018. |
|
| B25A | Requested transfer of rights approved |