WO1996022696A1 - Chocolate confection - Google Patents
Chocolate confection Download PDFInfo
- Publication number
- WO1996022696A1 WO1996022696A1 PCT/US1995/014786 US9514786W WO9622696A1 WO 1996022696 A1 WO1996022696 A1 WO 1996022696A1 US 9514786 W US9514786 W US 9514786W WO 9622696 A1 WO9622696 A1 WO 9622696A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chocolate
- surfactant
- cellulose
- grams
- composite
- Prior art date
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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- 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
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
-
- 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
-
- 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
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- 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
- A23G2200/06—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 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/12—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 containing dairy products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Definitions
- This invention relates to new functional bulking and texturizing materials used as an ingredient in chocolate. More particularly, the invention relates to an improved chocolate containing a particulate coprocessed cellulose.
- high moisture denotes a moisture content greater than 40 weight percent.
- Fats, oils, proteins, other lipid materials, and blends of the above are also included to the extent they are generally recognized as safe for such use by the appropriate regulatory authority. Such recognition may vary with venue.
- chocolates contain various monosaccharides or disaccharides. These can be replaced by altemate sweeteners. These include sugar substitutes, such as aspartame, acesulfame K and the like; sugar alcohols, such as maltitol, lactitol, mannitol, and xylitol, and the like; and other polysaccharides such as polydextrose, polyfructose, and the like. These sugar substitutes, also called alternate sweeteners, typically are not metabolized by the body, or are less efficiently metabolized than are the mono and disaccharides normally used in chocolate.
- sugar substitutes such as aspartame, acesulfame K and the like
- sugar alcohols such as maltitol, lactitol, mannitol, and xylitol, and the like
- other polysaccharides such as polydextrose, polyfructose, and the like.
- Coprocessed compositions and control compositions using cellulose were used in the following procedure for making chocolate.
- the amounts and proportions of the various non-cellulose ingredients are variable in the art.
- cellulose or a coprocessed cellulose/surfactant ingredient is assumed to be added at 10% of the weight of the entire composition. Addition of cellulose-based ingredients at other levels (5%, 13%) was also done; the approximate use levels can be found simply by altering the weight of cellulose added.
- a standard simple test system was used and prepared by the following recipe.
- 250 grams of a hard fat, cocoa butter was melted by heating on a heating mantle.
- a Caframo mixer set at 500-1000 ⁇ m speed, a quantity of 12.5 grams, 25.0 grams, or 50 grams, of the coprocessed ingredient was added and dispersed in the melted fat by stirring.
- the fat was at a temperature of 48.8°C-60.0°C (120°F-140°F), which is above the melting point of cocoa butter.
- Example 13 The procedure of Example 13 is used to prepare the dark chocolate formulations, replacing cocoa butter with fat substitutes having lower calorie content or alternate calorie metabolism with the following modifications.
- One exception is that the tempering process is modified to account for the presence of the fat substitutes
- the other exception is that Aspartame®, a product of G. D. Searie, is added one hour before the conching is finished.
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP95940705A EP0798966A4 (en) | 1995-01-27 | 1995-11-01 | Chocolate confection |
AU42366/96A AU4236696A (en) | 1995-01-27 | 1995-11-01 | Chocolate confection |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/379,047 | 1995-01-27 | ||
US08/379,047 US5505982A (en) | 1994-01-28 | 1995-01-27 | Chocolate confection |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1996022696A1 true WO1996022696A1 (en) | 1996-08-01 |
Family
ID=23495599
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1995/014786 WO1996022696A1 (en) | 1995-01-27 | 1995-11-01 | Chocolate confection |
Country Status (5)
Country | Link |
---|---|
US (1) | US5505982A (en) |
EP (1) | EP0798966A4 (en) |
AU (1) | AU4236696A (en) |
CA (1) | CA2209674A1 (en) |
WO (1) | WO1996022696A1 (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1031285A1 (en) * | 1999-02-22 | 2000-08-30 | Societe Des Produits Nestle S.A. | Chocolate or compound coating comprising a hydrocolloid |
WO2000077088A1 (en) * | 1999-06-14 | 2000-12-21 | Centre National De La Recherche Scientifique | Microfibrillated and/or microcrystalline dispersion, in particular of cellulose, in an organic solvent |
WO2002018486A2 (en) * | 2000-08-25 | 2002-03-07 | Cp Kelco U.S., Inc. | Hydrophilic insoluble cellulose as rheological modifier in water-immiscible liquids |
FR2826837A1 (en) * | 2001-07-09 | 2003-01-10 | Sonafi | Method of producing a chocolate based product used to prepare desserts, patisseries etc, by premixing unsweetened condensed milk and pectin, heating, adding chocolate and stirring and heating to a liquid paste |
WO2009001068A1 (en) * | 2007-06-22 | 2008-12-31 | Cadbury Holdings Limited | Reduced fat chocolate |
EP2567621A1 (en) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Method of producing chocolate |
EP2567622A1 (en) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Chocolate product and process for producing the same |
RU2524097C2 (en) * | 2009-06-12 | 2014-07-27 | Марс, Инкорпорейтед | Chocolate compositions containing ethyl cellulose |
US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
Families Citing this family (75)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5556652A (en) | 1994-08-05 | 1996-09-17 | Fuisz Technologies Ltd. | Comestibles containing stabilized highly odorous flavor component delivery systems |
US6395303B1 (en) * | 1996-06-10 | 2002-05-28 | Edward Mendell Co., Inc. | Process for preparing a directly compressible solid dosage form containing microcrystalline cellulose |
IL116674A (en) * | 1995-01-09 | 2003-05-29 | Mendell Co Inc Edward | Microcrystalline cellulose-based excipient having improved compressibility, pharmaceutical compositions containing the same and methods for the preparation of said excipient and of solid dosage form thereof |
US6471994B1 (en) | 1995-01-09 | 2002-10-29 | Edward Mendell Co., Inc. | Pharmaceutical excipient having improved compressibility |
US5948438A (en) * | 1995-01-09 | 1999-09-07 | Edward Mendell Co., Inc. | Pharmaceutical formulations having improved disintegration and/or absorptivity |
US5585115A (en) | 1995-01-09 | 1996-12-17 | Edward H. Mendell Co., Inc. | Pharmaceutical excipient having improved compressability |
US6936277B2 (en) * | 1995-01-09 | 2005-08-30 | J. Rettenmaier & Soehne Gmbh & Co. Kg | Pharmaceutical excipient having improved compressibility |
EP0732064B1 (en) * | 1995-03-15 | 2001-06-06 | Kao Corporation | Use of a bitterness relieving agent |
US5733578A (en) * | 1995-11-15 | 1998-03-31 | Edward Mendell Co., Inc. | Directly compressible high load acetaminophen formulations |
US6852336B2 (en) | 1995-11-15 | 2005-02-08 | J. Rettenmaier & Soehne Gmbh + Co. Kg | Directly compressible high load acetaminophen formulations |
US6391337B2 (en) | 1995-11-15 | 2002-05-21 | Edward Mendell Co., Inc. | Directly compressible high load acetaminophen formulations |
DE69614088T2 (en) * | 1996-04-12 | 2001-11-08 | Nestle Sa | Process for the production of chocolate and similar products |
US7968140B2 (en) * | 1997-09-08 | 2011-06-28 | Mars, Incorporated | Chocolates and chocolate liquor having an enhanced polyphenol content |
US6015913A (en) | 1996-09-06 | 2000-01-18 | Mars, Incorporated | Method for producing fat and/or solids from cocoa beans |
US6312753B1 (en) | 1996-09-06 | 2001-11-06 | Mars, Incorporated | Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses |
AU5828098A (en) | 1997-01-31 | 1998-08-25 | Fmc Corporation | Texture and stabilizer composition |
US5885646A (en) | 1997-10-27 | 1999-03-23 | The Procter & Gamble Company | Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil |
US5942275A (en) * | 1997-10-27 | 1999-08-24 | The Procter & Gamble Company | Flavored nut spreads having milk chocolate flavor and creamy soft texture |
US6013299A (en) | 1997-11-04 | 2000-01-11 | Nabisco Techology Company | Process for making enzyme-resistant starch for reduced-calorie flour replacer |
US5906852A (en) * | 1997-11-04 | 1999-05-25 | Nabisco, Inc. | Surface-modified cellulose as low calorie flour replacements |
ATE330486T1 (en) * | 1998-03-12 | 2006-07-15 | Mars Inc | RHEOLOGICALLY MODIFIED CONFECTIONS PRODUCED BY USING PARTICLES OF SPECIAL SIZE DISTRIBUTION |
US5932277A (en) * | 1998-03-12 | 1999-08-03 | Nestec S.A. | Process for making a reduced fat chocolate |
US6117478A (en) * | 1998-03-12 | 2000-09-12 | Nestec S.A. | Method of making a reduced fat agglomerated chocolate |
US6737100B1 (en) * | 1999-03-30 | 2004-05-18 | Fuji Oil Company, Limited | Foamed chocolate and process for producing the same |
US6117473A (en) * | 1999-06-21 | 2000-09-12 | Kraft Foods, Inc. | Refrigerator-stable, non-dairy foam |
JP3663990B2 (en) | 1999-08-31 | 2005-06-22 | 不二製油株式会社 | Aerated chocolate and method for producing the same |
US6521278B1 (en) * | 2000-09-12 | 2003-02-18 | Mars, Incorporated | Food materials with improved flavor and functionality due to size reduction in a modified atmosphere |
US6368655B1 (en) | 2000-09-13 | 2002-04-09 | Van Miller | Process for making chocolate-based fat system having improved organoleptic properties |
US6773744B1 (en) | 2000-11-06 | 2004-08-10 | Hershey Foods Corporation | Confectionary products, low fat chocolate and chocolate-like products and methods for making them |
SE0200475D0 (en) * | 2002-02-15 | 2002-02-15 | Ltp Lipid Technologies Provide | Oral pharmaceutical preparation |
EP1575487B1 (en) | 2002-05-14 | 2019-08-14 | DuPont Nutrition USA, Inc. | Coattrited microcrystalline cellulose hydrocolloid compositions and method for manufacture |
SG145738A1 (en) * | 2003-08-13 | 2008-09-29 | Fuji Oil Co Ltd | Process for producing hydrated oily base food |
US7282217B1 (en) | 2003-08-29 | 2007-10-16 | Kv Pharmaceutical Company | Rapidly disintegrable tablets |
US20050118311A1 (en) * | 2003-12-02 | 2005-06-02 | Best Eric T. | Reduced-fat flavored coating and methods of using same |
PT1725124E (en) * | 2004-03-10 | 2008-04-18 | Nestec Sa | Method of preparing foam from a milk-based alimentary liquid and method for implementing same |
US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
EP1817964A1 (en) * | 2006-02-13 | 2007-08-15 | Sweetwell NV | Functional sugar replacement |
EP1629730A1 (en) * | 2004-08-12 | 2006-03-01 | First-to-Market N.V. | Functional sugar replacement |
EP1796482B2 (en) * | 2004-10-08 | 2019-03-06 | Fertin Pharma A/S | Confectionery product |
US7879382B2 (en) * | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
US7648723B2 (en) | 2005-10-26 | 2010-01-19 | Kraft Foods Global Brands Llc | Production of low calorie, extruded, expanded foods having a high fiber content |
DE102005059406A1 (en) * | 2005-12-13 | 2007-06-14 | Cognis Ip Management Gmbh | Production of extruded surface-active substances involves hydrophilization of carrier by addition of hydrophilic emulsifying agents and surface-active substances which can be extruded |
US7820221B2 (en) * | 2006-05-19 | 2010-10-26 | Delavau Llc | Delivery of active agents using a chocolate vehicle |
US7931930B2 (en) * | 2006-05-19 | 2011-04-26 | Delavau Llc | Delivery of active agents using a chocolate vehicle |
WO2008029021A2 (en) * | 2006-09-04 | 2008-03-13 | Barry Callebaut Ag | Method for preparing chocolates and/or chocolate-/cocoa-flavoured compositions |
JP2010507676A (en) * | 2006-10-27 | 2010-03-11 | エフ エム シー コーポレーション | Dry granulating binder, product and use thereof |
US20080138472A1 (en) * | 2006-12-12 | 2008-06-12 | Delse Alexandre | High fiber rotary molded cookies containing inulin and resistant starch |
US20080241343A1 (en) * | 2007-03-28 | 2008-10-02 | California Natural Products | Lupin food product base and processes |
US20090061069A1 (en) * | 2007-09-05 | 2009-03-05 | The Standard Candy Company, Inc. | High Protein Caramel Flavored Confection |
DE102007043299A1 (en) * | 2007-09-11 | 2009-03-12 | Biozoon Food Innovations Gmbh | Process for the preparation of foam gel for food |
NL2001576C2 (en) | 2008-05-14 | 2009-11-17 | Friesland Brands Bv | Whipping composition. |
MX2011005199A (en) * | 2008-11-17 | 2012-01-12 | Cadbury Entpr Pte Ltd | Center-filled confection and method. |
MX2011010622A (en) | 2009-04-09 | 2012-02-23 | Folgers Coffee Co | Ground roast coffee tablet. |
US20120015094A1 (en) | 2009-04-09 | 2012-01-19 | The Folgers Coffee Company | Ground roast coffee tablet |
BR112012008289A2 (en) * | 2009-10-09 | 2017-05-09 | Rich Products Corp | knocking composition and making |
BR112013023867A2 (en) * | 2011-03-18 | 2016-12-13 | Hershey Co | method of producing a reduced fat chocolate confectionery |
CN103547165A (en) * | 2011-03-18 | 2014-01-29 | 赫尔希公司 | Method of making a heat stable chocolate confectionery product |
BR112014007366B1 (en) | 2011-10-05 | 2020-09-15 | Dupont Nutrition Usa, Inc | PROCESS FOR MANUFACTURING A STABILIZING COMPOSITION UNDERSTANDING TWO-STEP EXTRUSION, STABILIZING COMPOSITION OF MICRO CRYSTALLINE CELLULOSE AND EDIBLE FOOD AND INDUSTRIAL SUSPENSION UNDERSTANDING THE SAME |
US9055757B2 (en) | 2011-10-05 | 2015-06-16 | Fmc Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
WO2013085810A2 (en) | 2011-12-09 | 2013-06-13 | Fmc Corporation | Co-attrited stabilizer composition |
CN103262930A (en) * | 2013-05-27 | 2013-08-28 | 中国国旅贸易有限责任公司 | Chocolate comprising nano microcrystalline cellulose and preparation method of chocolate |
CN104413230B (en) * | 2013-08-26 | 2017-06-06 | 珠海市红旌发展有限公司 | A kind of 3D printing chocolate and preparation method thereof |
BR112016005885B1 (en) * | 2013-09-25 | 2021-07-06 | Fuji Oil Holdings Inc | oily food, use of oily food and frozen confectionery production method |
CN107105698A (en) * | 2014-09-15 | 2017-08-29 | 好时公司 | Heat-staple chocolate confectionery products and its manufacture method |
CN107105701A (en) * | 2015-02-16 | 2017-08-29 | 不二制油集团控股株式会社 | Pasty state oily food |
EP3298024B1 (en) * | 2015-05-20 | 2020-04-01 | Apeel Technology, Inc. | Plant extract compositions and methods of preparation thereof |
US11470854B2 (en) * | 2015-06-04 | 2022-10-18 | General Mills, Inc. | Process of providing a cooked caramel slurry for coating |
EP3541192A4 (en) | 2016-11-17 | 2020-07-01 | Apeel Technology, Inc. | Compositions formed from plant extracts and methods of preparation thereof |
EP3357341A1 (en) * | 2017-02-03 | 2018-08-08 | Generale Biscuit | Non-bloom comestible product |
US20200245637A1 (en) * | 2017-09-01 | 2020-08-06 | The Hershey Company | Food compositions containing reduced-flavor cocoa product as bulk filler |
WO2020182687A1 (en) * | 2019-03-08 | 2020-09-17 | Unilever Plc | Novel coated bulking agent particles |
WO2021180696A1 (en) * | 2020-03-10 | 2021-09-16 | Unilever Ip Holdings B.V. | Novel coated bulking agent particles |
US20220007702A1 (en) * | 2020-07-13 | 2022-01-13 | Intercontinental Great Brands Llc | Methods and systems for production of reduced fat continuous confections containing insoluble dietary fibers |
WO2022094339A1 (en) | 2020-10-30 | 2022-05-05 | Apeel Technology, Inc. | Compositions and methods of preparation thereof |
CN112741186B (en) * | 2020-12-25 | 2023-05-09 | 内蒙古蒙牛乳业(集团)股份有限公司 | Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen drink |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4810516A (en) * | 1987-02-27 | 1989-03-07 | The Procter & Gamble Company | Reduced calorie and reduced fat chocolate confectionery compositions |
US5080920A (en) * | 1990-07-31 | 1992-01-14 | Nabisco Brands, Inc. | Bloom resistant cookies |
US5441753A (en) * | 1994-01-28 | 1995-08-15 | Fmc Corporation | Coprocessed particulate bulking and formulating AIDS: their composition, production, and use |
Family Cites Families (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3023104A (en) * | 1960-07-05 | 1962-02-27 | American Viscose Corp | Food compositions incorporating cellulose crystallite aggregates |
GB961398A (en) * | 1959-08-27 | 1964-06-24 | Fmc Corp | Food compositions |
US3067037A (en) * | 1960-12-02 | 1962-12-04 | American Viscose Corp | Foamable products containing disintegrated cellulose crystallite aggregates |
US3573058A (en) * | 1967-01-30 | 1971-03-30 | Swift & Co | Microcrystalline cellulose compositions co-dried with hydrocolloids |
US3539365A (en) * | 1967-02-13 | 1970-11-10 | Fmc Corp | Dispersing and stabilizing agent comprising beta-1,4 glucan and cmc and method for its preparation |
US4156021A (en) * | 1976-03-03 | 1979-05-22 | Maxfibe, Inc. | Oleaginous fibrous simulated food product |
US4109018A (en) * | 1976-05-27 | 1978-08-22 | Thompson Jerome B | Low calorie diet bread |
US4143163A (en) * | 1976-06-30 | 1979-03-06 | Maxfibe, Inc. | Coated fibrous cellulose product and process |
US4219580A (en) * | 1978-06-29 | 1980-08-26 | Pfizer Inc. | Flour substitutes |
US4232052A (en) * | 1979-03-12 | 1980-11-04 | National Starch And Chemical Corporation | Process for powdering high fat foodstuffs |
US4374702A (en) * | 1979-12-26 | 1983-02-22 | International Telephone And Telegraph Corporation | Microfibrillated cellulose |
US4923981A (en) * | 1982-09-03 | 1990-05-08 | Sbp, Inc. | Use of parenchymal cell cellulose to improve comestibles |
JPS6098719A (en) * | 1983-11-04 | 1985-06-01 | Omron Tateisi Electronics Co | Ac two-wire type electronic switch |
DK148784D0 (en) * | 1984-02-29 | 1984-02-29 | Nexus Aps | POWDER PRODUCTS |
US4814195A (en) * | 1987-03-20 | 1989-03-21 | Winters Canning Co. | Reduced calorie peanut butter product |
US4911946A (en) * | 1988-06-24 | 1990-03-27 | The Nutra Sweet Company | Carbohydrate cream substitute |
US5011701A (en) * | 1988-12-30 | 1991-04-30 | Kraft General Foods, Inc. | Low calorie food products having smooth, creamy, organoleptic characteristics |
US5026569A (en) * | 1989-01-18 | 1991-06-25 | The Procter & Gamble Company | Cotton fiber particles for use in baked goods |
US5356644A (en) * | 1989-01-25 | 1994-10-18 | Pfizer Inc. | Low calorie fat substitute |
EP0458484A3 (en) * | 1989-05-26 | 1992-12-09 | The Kendall Company | Rubber-based adhesive tapes |
US5158798A (en) * | 1990-02-05 | 1992-10-27 | Pfizer Inc. | Low-calorie fat substitute |
US5132128A (en) * | 1991-04-17 | 1992-07-21 | The J. M. Smucker Company | Reduced calorie dessert topping |
US5209942A (en) * | 1991-11-27 | 1993-05-11 | Thomas J. Lipton, Co., Division Of Conopco, Inc. | Low fat/no fat salad dressing having mimetic functional properties fat and a process therefor |
US5366742A (en) * | 1993-05-03 | 1994-11-22 | Fmc Corporation | Colloidal microcrystalline cellulose and barrier dispersant composition and method for manufacture |
-
1995
- 1995-01-27 US US08/379,047 patent/US5505982A/en not_active Expired - Fee Related
- 1995-11-01 WO PCT/US1995/014786 patent/WO1996022696A1/en not_active Application Discontinuation
- 1995-11-01 AU AU42366/96A patent/AU4236696A/en not_active Abandoned
- 1995-11-01 CA CA002209674A patent/CA2209674A1/en not_active Abandoned
- 1995-11-01 EP EP95940705A patent/EP0798966A4/en not_active Ceased
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4810516A (en) * | 1987-02-27 | 1989-03-07 | The Procter & Gamble Company | Reduced calorie and reduced fat chocolate confectionery compositions |
US5080920A (en) * | 1990-07-31 | 1992-01-14 | Nabisco Brands, Inc. | Bloom resistant cookies |
US5441753A (en) * | 1994-01-28 | 1995-08-15 | Fmc Corporation | Coprocessed particulate bulking and formulating AIDS: their composition, production, and use |
Non-Patent Citations (1)
Title |
---|
See also references of EP0798966A4 * |
Cited By (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6251448B1 (en) | 1999-02-22 | 2001-06-26 | Nestec Sa | Chocolate or compound coating with unique texture |
EP1031285A1 (en) * | 1999-02-22 | 2000-08-30 | Societe Des Produits Nestle S.A. | Chocolate or compound coating comprising a hydrocolloid |
US6967027B1 (en) | 1999-06-14 | 2005-11-22 | Centre National De La Recherche Scientifique | Microfibrillated and/or microcrystalline dispersion, in particular of cellulose, in an organic solvent |
WO2000077088A1 (en) * | 1999-06-14 | 2000-12-21 | Centre National De La Recherche Scientifique | Microfibrillated and/or microcrystalline dispersion, in particular of cellulose, in an organic solvent |
WO2002018486A2 (en) * | 2000-08-25 | 2002-03-07 | Cp Kelco U.S., Inc. | Hydrophilic insoluble cellulose as rheological modifier in water-immiscible liquids |
WO2002018486A3 (en) * | 2000-08-25 | 2002-06-13 | Cp Kelco Us Inc | Hydrophilic insoluble cellulose as rheological modifier in water-immiscible liquids |
FR2826837A1 (en) * | 2001-07-09 | 2003-01-10 | Sonafi | Method of producing a chocolate based product used to prepare desserts, patisseries etc, by premixing unsweetened condensed milk and pectin, heating, adding chocolate and stirring and heating to a liquid paste |
WO2009001068A1 (en) * | 2007-06-22 | 2008-12-31 | Cadbury Holdings Limited | Reduced fat chocolate |
AU2008269556B2 (en) * | 2007-06-22 | 2010-12-02 | Mondelez Uk Holdings & Services Limited | Reduced fat chocolate |
AU2008269556C1 (en) * | 2007-06-22 | 2013-04-11 | Mondelez Uk Holdings & Services Limited | Reduced fat chocolate |
US8507021B2 (en) | 2007-06-22 | 2013-08-13 | Cadbury Holdings Limited | Reduced fat chocolate |
US11241021B2 (en) | 2009-06-12 | 2022-02-08 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
RU2524097C2 (en) * | 2009-06-12 | 2014-07-27 | Марс, Инкорпорейтед | Chocolate compositions containing ethyl cellulose |
US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
EP2567622A1 (en) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Chocolate product and process for producing the same |
EP2755493A4 (en) * | 2011-09-12 | 2015-10-28 | Kraft Foods R & D Inc | Method of producing chocolate |
US10321698B2 (en) | 2011-09-12 | 2019-06-18 | Kraft Foods R&D, Inc. | Chocolate product and process for producing the same |
AU2012308876C1 (en) * | 2011-09-12 | 2019-12-19 | Kraft Foods Schweiz Holding Gmbh | Chocolate product and process for producing the same |
AU2012308876B2 (en) * | 2011-09-12 | 2015-05-21 | Kraft Foods Schweiz Holding Gmbh | Chocolate product and process for producing the same |
EP2567621A1 (en) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Method of producing chocolate |
US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
Also Published As
Publication number | Publication date |
---|---|
US5505982A (en) | 1996-04-09 |
AU4236696A (en) | 1996-08-14 |
CA2209674A1 (en) | 1996-08-01 |
EP0798966A4 (en) | 1999-06-16 |
EP0798966A1 (en) | 1997-10-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5505982A (en) | Chocolate confection | |
US5441753A (en) | Coprocessed particulate bulking and formulating AIDS: their composition, production, and use | |
US6773744B1 (en) | Confectionary products, low fat chocolate and chocolate-like products and methods for making them | |
US6165540A (en) | Process for manufacturing chocolate compositions containing water | |
EP0565260B1 (en) | Cake icing composition utilizing a food modifying composition and process for making same | |
EP0639053B1 (en) | New frozen comestibles and method of making same | |
EP0522704B1 (en) | Food modifier and process for making same | |
US5185175A (en) | Process for making a micromilled cocoa composition and a micromilled cocoa composition | |
CZ287471B6 (en) | Chocolate chips with low content of fat and process for preparing thereof | |
US4834991A (en) | Soybean oil filler cream compositions | |
EP2621288A1 (en) | Chocolate products | |
US4524086A (en) | Hard butters and compositions made therewith | |
AU685911B2 (en) | Coprocessed particulate bulking and formulating aids | |
EP0980650B1 (en) | Process for producing water-containing chocolates | |
HU219132B (en) | Calcium citrate-vegetable oil compositions | |
US5612078A (en) | Filler cream compositions for reduced fat sandwich cookies | |
ZA200103944B (en) | Improvements in confectionery manufacture. | |
US20230088659A1 (en) | Reduced sugar milk chocolate confectionery products and method for making the same | |
US20230061329A1 (en) | Sweetener composition | |
KR20240052948A (en) | Low-sugar milk chocolate confectionery and how to prepare it |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AM AT AU BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU IS JP KE KG KP KR KZ LK LR LT LU LV MD MG MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TT UA UG UZ VN |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): KE LS MW SD SZ UG AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
ENP | Entry into the national phase |
Ref document number: 2209674 Country of ref document: CA Ref country code: CA Ref document number: 2209674 Kind code of ref document: A Format of ref document f/p: F |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1995940705 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 1995940705 Country of ref document: EP |
|
REG | Reference to national code |
Ref country code: DE Ref legal event code: 8642 |
|
WWR | Wipo information: refused in national office |
Ref document number: 1995940705 Country of ref document: EP |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: 1995940705 Country of ref document: EP |