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GB2615647B - Process for producing an aerated chocolate product - Google Patents

Process for producing an aerated chocolate product Download PDF

Info

Publication number
GB2615647B
GB2615647B GB2219589.5A GB202219589A GB2615647B GB 2615647 B GB2615647 B GB 2615647B GB 202219589 A GB202219589 A GB 202219589A GB 2615647 B GB2615647 B GB 2615647B
Authority
GB
United Kingdom
Prior art keywords
producing
chocolate product
aerated chocolate
aerated
product
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.)
Active
Application number
GB2219589.5A
Other versions
GB202219589D0 (en
GB2615647A (en
Inventor
German Jamey
John Leadbeater Richard
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
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of GB202219589D0 publication Critical patent/GB202219589D0/en
Publication of GB2615647A publication Critical patent/GB2615647A/en
Application granted granted Critical
Publication of GB2615647B publication Critical patent/GB2615647B/en
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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0073—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/208—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
GB2219589.5A 2021-12-29 2022-12-22 Process for producing an aerated chocolate product Active GB2615647B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP21080988 2021-12-29

Publications (3)

Publication Number Publication Date
GB202219589D0 GB202219589D0 (en) 2023-02-08
GB2615647A GB2615647A (en) 2023-08-16
GB2615647B true GB2615647B (en) 2024-07-10

Family

ID=85129976

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2219589.5A Active GB2615647B (en) 2021-12-29 2022-12-22 Process for producing an aerated chocolate product

Country Status (1)

Country Link
GB (1) GB2615647B (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4272558A (en) * 1977-07-27 1981-06-09 E. T. Oakes Limited Method and apparatus for producing a cellular product
ES2261451T3 (en) * 2000-08-11 2006-11-16 Compagnie Gervais Danone MANUFACTURING PROCEDURE OF AN AIRED FOOD PRODUCT AND PRODUCT AS OBTAINED.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4272558A (en) * 1977-07-27 1981-06-09 E. T. Oakes Limited Method and apparatus for producing a cellular product
ES2261451T3 (en) * 2000-08-11 2006-11-16 Compagnie Gervais Danone MANUFACTURING PROCEDURE OF AN AIRED FOOD PRODUCT AND PRODUCT AS OBTAINED.

Also Published As

Publication number Publication date
GB202219589D0 (en) 2023-02-08
GB2615647A (en) 2023-08-16

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