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    HEAT STABLE CHOCOLATE
    11.
    发明公开
    HEAT STABLE CHOCOLATE 审中-公开
    热稳定CHOCOLATE

    公开(公告)号：EP3079487A1

    公开(公告)日：2016-10-19

    申请号：EP14870372.1

    申请日：2014-12-10

    申请人： AAK AB

    发明人： ANDERSEN, Morten Daugaard

    IPC分类号： A23G1/36

    CPC分类号： A23G1/36 ,  A23G1/305 ,  A23G2200/08 ,  A23V2002/00

    摘要： Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1 -15% by weight of crystalline seed, 0.01 - 5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25 -94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40 - 95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30 - 85% by weight of said crystalline seed, and the main endotherm melt peak position of said crystalline seed is about 40° C or higher when measured by Differential Scanning Calorimetry, wherein Sat stands for a saturated fatty acid, St stands for stearic acid and 0 stands for oleic acid.

    INTERESTERIFIED OIL OR FAT, AND OILY FOOD USING SAID INTERESTERIFIED OIL OR FAT
    13.
    发明公开
    INTERESTERIFIED OIL OR FAT, AND OILY FOOD USING SAID INTERESTERIFIED OIL OR FAT 审中-公开
    ÖÖÖÖÖÖÖÖÖÖT T T T T T T T T T T T T T T T T T T

    公开(公告)号：EP3047733A1

    公开(公告)日：2016-07-27

    申请号：EP14845356.6

    申请日：2014-09-11

    申请人： The Nisshin Oillio Group, Ltd.

    发明人： OONISHI, Kiyomi

    IPC分类号： A23G1/00 ,  A23D9/00 ,  A23G1/30

    CPC分类号： A23G1/36 ,  A23D9/00 ,  A23D9/04 ,  A23G1/201 ,  A23G1/56 ,  A23V2002/00 ,  A23G2200/08

    摘要： Interesterified oils and fats contain constituent fatty acid. Of a total amount of the constituent fatty acid, constituent fatty acid of 6 to 10 carbons represents 20 to 65 mass%, and saturated constituent fatty acid of 16 to 18 carbons represents 35 to 80 mass%. A content of saturated constituent fatty acid of 16 carbons in the saturated constituent fatty acid of 16 to 18 carbons is 20 mass% or more.

    摘要翻译： 有兴趣的油和脂肪含有构成脂肪酸。 构成脂肪酸的总量为6〜10个碳原子的构成脂肪酸为20〜65质量％，碳原子数为16〜18的饱和构成脂肪酸为35〜80质量％。 16至18个碳原子的饱和构成脂肪酸中的16个碳原子的饱和构成脂肪酸的含量为20质量％以上。

    CHOCOLATE WITH MILK FAT FRACTIONS
    16.
    发明公开
    CHOCOLATE WITH MILK FAT FRACTIONS 审中-公开
    巧克力与牛奶脂肪分数

    公开(公告)号：EP2833733A1

    公开(公告)日：2015-02-11

    申请号：EP13712383.2

    申请日：2013-03-15

    申请人： Friesland Brands B.V.

    发明人： BOERBOOM, Fransiscus Johannes Gerardus ,  FISCHER, Sabine

    IPC分类号： A23G1/36 ,  A23G1/30 ,  A23G1/46

    CPC分类号： A23G1/46 ,  A23G1/305 ,  A23G1/36 ,  A23V2002/00 ,  A23G2200/12 ,  A23G2200/08

    摘要： The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates.

    摘要翻译： 本发明涉及包含乳脂部分的巧克力组合物，其中乳脂部分具有至少41.5％的SFC 25。 发现向巧克力组合物中加入乳脂部分减少了填充的巧克力填充到巧克力涂层表面的油迁移。 充填巧克力中的油迁移是填充巧克力上的迁移脂肪绽放的原因。

    COMPOSITION
    17.
    发明公开
    COMPOSITION 审中-公开
    组成

    公开(公告)号：EP2804487A1

    公开(公告)日：2014-11-26

    申请号：EP13701126.8

    申请日：2013-01-15

    申请人： Mondelez UK R&D Limited

    发明人： BALL, Billie ,  COPE, Emma

    IPC分类号： A23G1/36 ,  A23G1/54

    CPC分类号： A23G1/36 ,  A23G1/54 ,  A23G1/545 ,  A23G3/40 ,  A23G3/52 ,  A23G3/545 ,  A23G2200/00 ,  A23G2220/20 ,  A23V2002/00

    摘要： A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.

    摘要翻译： 一种糖食组合物，其包含其中具有填充物的可食用壳。 该填充物包含脂肪系统并且在0℃下具有35-65％的固体脂肪含量（SFC）和在30℃下具有1-8％的固体脂肪含量（SFC）。在特定实施方式中，脂肪系统由棕榈油中间馏分制备。 在低温下填充物是柔软的，因此它是可口的。 然而，它不会在环境温度下融化，因此不需要冷藏/冷冻来储存或运输。

    Food emulsion
    20.
    发明公开
    Food emulsion 有权
    LEBENSMITTELEMULSION

    公开(公告)号：EP2614720A1

    公开(公告)日：2013-07-17

    申请号：EP13163625.0

    申请日：2009-01-19

    申请人： Cadbury Holdings Limited

    发明人： Esteve, Emilien Louis Joseph ,  Elleman, Carole Jean

    IPC分类号： A23G1/36 ,  A23G3/40 ,  A23G4/06 ,  A23D7/00 ,  A23D7/005 ,  A23G1/54 ,  A23G1/56 ,  A23G3/34

    CPC分类号： A23D7/0053 ,  A23D7/003 ,  A23G1/36 ,  A23G1/54 ,  A23G1/56 ,  A23G3/346 ,  A23G3/40 ,  A23G2200/08

    摘要： Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. One aspect relates to a method of making a water-in-oil emulsion comprising a fat phase, an aqueous phase and a powdered component; wherein the fat phase comprises a first fat having a first melting point and a second fat having a second melting point lower than the first; and the powdered component is distributed homogeneously throughout the fat phase. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions.
    Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.

    摘要翻译： 本发明的方面涉及食品乳液，例如油包水乳液。 一个方面涉及制备包含脂肪相，水相和粉末成分的油包水乳液的方法; 其中所述脂肪相包含具有第一熔点的第一脂肪和具有低于所述第一熔点的第二熔点的第二脂肪; 并且粉末组分在整个脂肪相中均匀分布。 在一些方面，乳液的脂肪相具有第一脂肪和第二脂肪，其中第二脂肪的熔点低于第一脂肪的熔点。 第一种脂肪可以以几种晶体形式存在，但是基本上以单晶形式存在于乳液中。 该乳液可用作糖果组合物的填充物。 其它方面涉及包含乳剂的糖果组合物以及制备乳液的方法。