GB2093679A - Dessert composition - Google Patents
Dessert composition Download PDFInfo
- Publication number
- GB2093679A GB2093679A GB8204474A GB8204474A GB2093679A GB 2093679 A GB2093679 A GB 2093679A GB 8204474 A GB8204474 A GB 8204474A GB 8204474 A GB8204474 A GB 8204474A GB 2093679 A GB2093679 A GB 2093679A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oil
- dessert composition
- weight
- composition
- mixture
- 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
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 60
- 235000021185 dessert Nutrition 0.000 title claims abstract description 25
- 239000007787 solid Substances 0.000 claims abstract description 27
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- 239000003240 coconut oil Substances 0.000 claims abstract description 7
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 7
- 235000012343 cottonseed oil Nutrition 0.000 claims abstract description 7
- 239000002385 cottonseed oil Substances 0.000 claims abstract description 7
- 235000008476 powdered milk Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000004040 coloring Methods 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 230000008018 melting Effects 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 239000005639 Lauric acid Substances 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 241000221037 Pyrularia pubera Species 0.000 claims description 2
- 229940033355 lauric acid Drugs 0.000 claims description 2
- 239000003346 palm kernel oil Substances 0.000 claims description 2
- 235000019865 palm kernel oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000004150 EU approved colour Substances 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 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
- 239000000654 additive Substances 0.000 description 1
- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
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)
Abstract
A dessert composition which is pourable at ambient temperature but hardens to a brittle edible coating when applied to a frozen dessert comprises from 45% to 65% by weight of a mixture of vegetable oils, preferably cottonseed oil and coconut oil, from 10% to 35% by weight of sugar and from 5% to 20% by weight of dried milk powder together with conventional flavourings and colourings, water being substantially absent, the solids preferably having an average particle size below 20 microns.
Description
SPECIFICATION
Dessert composition
This invention relates to a dessert composition which is pourable at ambient temperature but hardens to a brittle edible coating when applied to a frozen dessert.
A composition of this kind, described in
British Patent Specification 1 574286, comprises from 44% to 53% refined edible oil that is substantially entirely liquid at 70"F, from 28% to 38% sugar, optionally up to 9% milk solids, from 4% to 10% corn syrup solids and lecithin, from 1.8% to 2.4% hard crystallized emulsifier, from 0.4% to 1.7% moisture, and the remainder flavouring additives.A product according to this patent has been marketed, but suffers from various disadvantages; it is formulated using hydrogenated and fractionated oils which are rather expensive; it requires a specialised hard crystallized emulsifier to achieve rapid hardening; the solids in the composition tend to settle out of suspension, so the product requires extensive shaking or stirring prior to use; it is not readily pourable at temperatures much below 20"C; and it does not have a smooth mouthfeel (primarily due to the presence of coarse particles). It is an object of the present invention to provide a dessert composition which overcomes these disadvantages.
The present invention provides a dessert composition comprising from 45% to 65%, preferably from 55% to 65%, by weight of a mixture of a major proportion of a first vegetable oil melting below 5 C and a minor proportion of a second vegetable oil melting above 20"C, from 10% to 35%, preferably from 10% to 30%, by weight of finely-divided sugar, and from 5% to 20% by weight of dried milk powder, the composition being pourable at 1 9 C onto a frozen dessert to form thereon a brittle edible coating.
The presence of water in the formulation affects the viscosity and stability. Water is, therefore, preferably substantially absent; the moisture content should preferably be not more than 1% by weight.
It is an advantage of this invention that compositions can be formulated using ordinary refined vegetable oils, without the need to use more expensive hydrogenated or factionated oils. The oil used comprises a blend of major proportion of a first vegetable oil melting below 5"C, preferably below 0 C, such as refined cotton seed oil, soya bean oil or ground nut oil; with a minor proportion of a second vegetable oil melting above 20"C, such as refined coconut oil, palm kernel oil or some other lauric-acid-based oil. Dilatation tests indicate that the solids index (percentage of solids) of the oil blend should preferably be in the range 20% to 30% at 0 C to provide a brittle coating and not more than 4% at 19"C so that the composition shall be pourable.If the proportion of the first (low melting) oil is too high, then the composition may not set satisfactorily to a brittle solid at 0 C; if too low, the composition may not be pourable at the desired temperature. For a composition designed to be pourable at 19'C, it is possible to use as little as 50% of the first oil, a range of 50% to 80% of the first oil with from 50% to 20% of the second oil being preferred. A preferred composition which is pourable at 1 7 C contains 60% to 70% of the first oil, preferably cottonseed oil, together with from 30% to 40% of the second oil, preferably coconut oil. Mixtures of oils in a group may be used.
Any dry sugar may be used in the composition; for example; sucrose, dextrose, fructose, or glucose or maltase syrup solids, or a mixture of such sugars.
In a coating composition of this kind, it is important that its viscosity should be sufficiently high during the formation of the coat to prevent run-off before setting is complete. The physical chemistry of the inmproved "coatibility" and increased rate of setting of this composition, over the oil blend alone is not fully understood, but is probably related to its fat nucleation capacity, and the higher viscosity of the composition on account of its solids content and particle size. The presence of dried milk solids is also important to the final texture of the composition after pouring and coating a frozen dessert, providing a smoother mouthfeel, than otherwise. A preferred range of dried milk solids is from 10% to 20% by weight. Colouring and flavouring ingredients may be included in conventional amounts.For example; cocoa solids also to be finely divided, may be included in amount typically up to 10%, preferably 4% to 8% by weight.
Preservatives may be included. Emulsifiers may be included, but are not required.
Compositions of the present invention may readily be made by warming the vegetable oil blend, adding the dry ingredients with continuous stirring, and passing the mixture through a bail mill or other suitable mill under conditions to produce a desired particle size. The solids particle size in chocolate is typically 20 to 40 microns, and compositions with a solids particle size in this range are satisfactory if used immediately. However, they tend to settle out on storage. It is therefore preferred to continue miiling until an average solids particle size below 20 microns, typically in the range 1 to 10 microns is achieved.It is found that compositions according to the invention in which at least 50% of the particles have a diameter less than 5 microns, are storage stable over long periods without showing any significant tendency to settle out, and have a particularly smooth mouthfeel.
Alternatively, the dry solids, particularly for example sugar and cocoa solids may be dry ground separately, preferably under cryogenic conditions and then added to the oil blend.
The final composition however, should be such that the solids average particle size is still below 20 microns.
In practice, this composition dependent upon solids content and actual particle size may have rheological properties which are influenced by the rate of shear in some commercial machine filling operations e.g. pistonorifice, such that there is some permanent toss of viscosity. This effect may however be compensated by filling at a slightly elevated temperature (about 40"C) into containers from which the composition is to be eventually dispensed, and allowing the temperature to fall to ambient.
The following example illustrates the invention.
Example By Weight
Refined cottonseed oil 39%
Refined coconut oil 21% Sugar 24%
Cocoa solids 6%
Dried Skimmed Milk 10%
The cottonseed and coconut oils were mixed, melted and heated to 30"C. The sugar, cocoa solids and dried skimmed milk were added with continuous stirring. The mixture was passed through a ball mill until 60% of the particles were less than 5 microns in diameter (by direct particle measurement).
The resulting composition is storage stable over an extended period, without appreciable settling out of the solid components. It is pourable at 1 7on, and when poured onto ice cream rapidly solidifies thereon to form a brittle solid coating that has a smooth texture similar in appearance and taste to milk chocolate confectionery.
Claims (14)
1. A dessert composition comprising from 45% to 65% by weight of a mixture of a major proportion of a first vegetable oil melting below 5"C and a minor proportion of a second vegetable oil melting above 20"C, from 10% to 35% by weight of finely divided sugar, and from 5% to 20% by weight of dried milk powder, the composition being pourable at 1 9 C onto a frozen dessert to form thereon a brittle edible coating.
2. A dessert composition as claimed in claim 1, wherein the mixture of vegetable oils is present in a proportion of from 55% to 650/'0 by weight and the finely-divided sugar is present in a proportion of from 10% to 30% by weight.
3. A dessert composition as claimed in claim 1 or claim 2, wherein the moisture content is not more than 1% by weight.
4. A dessert composition as claimed in any one of claims 1 to 3, wherein the first vegetable oil is at least one of refined cottonseed oil, soya bean oil and ground nut oil.
5. A dessert composition as claimed in any one of claims 1 to 4, wherein the second vegetable oil is refined coconut oil, palmkernel oil or other lauric-acid-based oils or a mixture of such oils.
6. A dessert composition as claimed in any one of claims 1 to 5, wherein the solids index of the mixture of vegetable oils is from 20% to 30% at 0 C and not more than 4% at 19"C.
7. A dessert composition as claimed in any one of claims 1 to 6, wherein the mixture of vegetable oils consists of 50% to 80% of the first oil with from 50% to 20% of the second oil.
8. A dessert composition as claimed in any one of claims 1 to 7, wherein the mixture of vegetable oils consists of 60% to 70% of cottonseed oil with from 40% to 30% of coconut oil.
9. A dessert composition as claimed in any one of claims 1 to 8, wherein the proportion of dried milk powder is from 10% to 20% by weight.
10. A dessert composition as claimed in any one of claims 1 to 9, wherein there is also present up to 10% by weight of finely divided cocoa solids.
11. A dessert composition as claimed in any one of claims t to 1 0, consisting essentially of the mixture of vegetable oils, the finely divided sugar, and the dried milk powder, optionally together with colouring and/or flavouring agents in conventional amounts.
1 2. A dessert composition as claimed in any one of claims 1 to 11, wherein the average solids particle size is below 20 microns.
1 3. A dessert composition as claimed in claim 12, wherein at least 50% of the solid particles have a diameter less than 5 microns.
14. A dessert composition as claimed in claim 1 and substantially as hereinbefore described in the specific Example.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8106292 | 1981-02-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2093679A true GB2093679A (en) | 1982-09-08 |
| GB2093679B GB2093679B (en) | 1984-07-18 |
Family
ID=10520033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8204474A Expired GB2093679B (en) | 1981-02-27 | 1982-02-16 | Dessert composition |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU8077482A (en) |
| CA (1) | CA1168099A (en) |
| DE (1) | DE3206638A1 (en) |
| FR (1) | FR2500723B1 (en) |
| GB (1) | GB2093679B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0297720A3 (en) * | 1987-05-30 | 1989-11-15 | Fuji Oil Company, Limited | Fractionated soft laurin fat and food containing the same |
| ES2040179A1 (en) * | 1992-03-18 | 1993-10-01 | Frigo S A | Ice cream food product and associated preparation process |
| EP0536976A3 (en) * | 1991-10-07 | 1994-03-23 | Bunge Foods Corp | |
| EP0820307A4 (en) * | 1995-04-07 | 2000-01-26 | Univ Brandeis | Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| WO2001005256A1 (en) * | 1999-07-16 | 2001-01-25 | Kerry Ingredients (Uk) Limited | Liquid food suspension |
| US6630192B2 (en) | 1995-04-07 | 2003-10-07 | Brandeis University | Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| WO2009024441A1 (en) * | 2007-08-22 | 2009-02-26 | Nestec S.A. | Fat-based coating for frozen confection with texture like hard candy |
| EP3351112A1 (en) * | 2017-01-20 | 2018-07-25 | Kerry Luxembourg S.a.r.l. | Frozen confection sauce composition |
| WO2018134376A1 (en) * | 2017-01-20 | 2018-07-26 | Unilever Plc | Frozen confection product comprising a frozen confection sauce composition |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2524291A (en) * | 1948-01-19 | 1950-10-03 | Harold A Hoffman | Oil base coatings |
| US3186852A (en) * | 1961-12-26 | 1965-06-01 | Big Drum Inc | Process for maintaining the crispness in a pastry product filled with a frozen confection |
| DE1492836A1 (en) * | 1965-07-16 | 1969-09-04 | Henkel & Cie Gmbh | Process for the production of creamy products based on fat and sugar |
| US3333968A (en) * | 1966-03-23 | 1967-08-01 | Anderson Clayton & Co | Coatings for ice cream and frozen desserts and process of manufacture thereof |
| GB1472510A (en) * | 1975-02-03 | 1977-05-04 | Shade Foods Inc | Chocolate solid and process of manufacture |
| US4086370A (en) * | 1977-02-03 | 1978-04-25 | Patent Technology, Inc. | Topping for frozen desserts and method of manufacture |
| WO1981000191A1 (en) * | 1979-07-20 | 1981-02-05 | Unilever Nv | Composite ice confections and processes for preparing them |
| GB2045050B (en) * | 1980-03-03 | 1983-12-21 | Unilever Ltd | Composite ice confections and processes for preparing them |
-
1982
- 1982-02-16 CA CA000396343A patent/CA1168099A/en not_active Expired
- 1982-02-16 GB GB8204474A patent/GB2093679B/en not_active Expired
- 1982-02-19 FR FR8202759A patent/FR2500723B1/en not_active Expired
- 1982-02-24 DE DE19823206638 patent/DE3206638A1/en active Granted
- 1982-02-25 AU AU80774/82A patent/AU8077482A/en not_active Abandoned
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0297720A3 (en) * | 1987-05-30 | 1989-11-15 | Fuji Oil Company, Limited | Fractionated soft laurin fat and food containing the same |
| EP0536976A3 (en) * | 1991-10-07 | 1994-03-23 | Bunge Foods Corp | |
| ES2040179A1 (en) * | 1992-03-18 | 1993-10-01 | Frigo S A | Ice cream food product and associated preparation process |
| ES2113323A1 (en) * | 1992-03-18 | 1998-04-16 | Frigo S A | Improvements made to Patent 9200586, for "Frozen food product and procedure for obtaining it". |
| US6630192B2 (en) | 1995-04-07 | 2003-10-07 | Brandeis University | Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| EP0820307A4 (en) * | 1995-04-07 | 2000-01-26 | Univ Brandeis | Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| US7229653B2 (en) | 1995-04-07 | 2007-06-12 | Brandeis University | Increasing the HDL level and the HDL/LDL ratio in human serium by balancing saturated and polyunsaturated dietary fatty acids |
| WO2001005256A1 (en) * | 1999-07-16 | 2001-01-25 | Kerry Ingredients (Uk) Limited | Liquid food suspension |
| WO2009024441A1 (en) * | 2007-08-22 | 2009-02-26 | Nestec S.A. | Fat-based coating for frozen confection with texture like hard candy |
| EP3351112A1 (en) * | 2017-01-20 | 2018-07-25 | Kerry Luxembourg S.a.r.l. | Frozen confection sauce composition |
| WO2018134397A1 (en) * | 2017-01-20 | 2018-07-26 | Kerry Luxembourg S.À. R.L. | Frozen confection sauce composition |
| WO2018134376A1 (en) * | 2017-01-20 | 2018-07-26 | Unilever Plc | Frozen confection product comprising a frozen confection sauce composition |
| US11259543B2 (en) | 2017-01-20 | 2022-03-01 | Kerry Luxembourg S.á.r.l. | Frozen confection sauce composition |
| US11490638B2 (en) | 2017-01-20 | 2022-11-08 | Conopco, Inc. | Frozen confection product comprising a frozen confection sauce composition |
Also Published As
| Publication number | Publication date |
|---|---|
| DE3206638A1 (en) | 1982-10-21 |
| GB2093679B (en) | 1984-07-18 |
| AU8077482A (en) | 1982-09-09 |
| FR2500723B1 (en) | 1989-04-07 |
| DE3206638C2 (en) | 1990-04-26 |
| FR2500723A1 (en) | 1982-09-03 |
| CA1168099A (en) | 1984-05-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PE20 | Patent expired after termination of 20 years |
Effective date: 20020215 |