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    Confectionery and methods of production thereof
    51.
    发明公开
    Confectionery and methods of production thereof 有权
    Süßwarenund Verfahren zu deren Herstellung

    公开(公告)号：EP2522229A1

    公开(公告)日：2012-11-14

    申请号：EP12178340.1

    申请日：2009-09-22

    申请人： Cadbury UK Limited

    发明人： Vaman, Shama ,  Pearson, Sarah, Jane, Prestwood ,  Norton, Clive, Richard, Thomas

    IPC分类号： A23G3/00 ,  A23G3/02 ,  A23G3/20 ,  A23G4/20 ,  A23G4/04

    CPC分类号： A23G3/2015 ,  A23G1/0056 ,  A23G3/0021 ,  A23G3/54 ,  A23G4/04 ,  A23G4/043 ,  A23G4/205 ,  A23P30/20

    摘要： The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material comprising an active and/or reactive component and wherein two or more different active/reactive components are provided in the same or different capillaries. The invention also relates to a process for the manufacture of the same.

    摘要翻译： 本发明涉及一种糖果产品，其包括挤出主体部分，主体部分具有设置在其中的多个毛细管，一个或多个毛细管至少部分地填充有与挤出体的不同材料的填充材料 部分，填充材料包含活性和/或反应性组分，并且其中两个或多个不同的活性/反应性组分提供在相同或不同的毛细管中。 本发明还涉及其制造方法。

    METHOD FOR PRODUCING TEMPERATURE TOLERANT CONFECTIONERY COMPOSITIONS AND COMPOSITIONS PRODUCED USING THE METHOD
    52.
    发明公开
    METHOD FOR PRODUCING TEMPERATURE TOLERANT CONFECTIONERY COMPOSITIONS AND COMPOSITIONS PRODUCED USING THE METHOD 有权
    用于生产耐温KONFEKT组合物而这样一来，随着产品组合物

    公开(公告)号：EP2456319A1

    公开(公告)日：2012-05-30

    申请号：EP10738017.2

    申请日：2010-07-23

    申请人： Cadbury UK Limited

    发明人： DHAMI, Rajesh ,  O'DONNELL, Kay ,  HARRIS, Lawrence ,  TAU, Elizabeth

    IPC分类号： A23G1/00 ,  A23G3/36 ,  A23G1/32 ,  A23G1/40

    CPC分类号： A23G1/32 ,  A23G1/005 ,  A23G1/325 ,  A23G1/40 ,  A23V2002/00 ,  A23V2250/022 ,  A23V2250/154 ,  A23V2250/082

    摘要： A method for producing a temperature tolerant confectionery composition, in particular, a temperature tolerant chocolate composition, and compositions producible by the method. The method comprises mixing a liquid comprising water as a first liquid component and a second liquid component (said second liquid component not being water) into a molten confectionery composition comprising a bulk sweetener and fat to obtain a liquid-containing confectionery composition and setting the liquid-containing confectionery composition. The liquid constitutes less than 5wt% of the liquid- containing confectionery composition. In some embodiments the second liquid component is propylene glycol or ethanol. In further embodiments, the ratio of water to the second liquid component is at least 50wt% water: no more than 50wt% second liquid component. In other embodiments, the compositions are stored at elevated temperature to further improve the temperature tolerance. In other embodiments, seeding agents (e.g. icing sugar, granulated sugar or fibres) are added to improve temperature tolerance.

    摘要翻译： 一种用于生产温度耐受糖食组合物，特别是，温度耐受性巧克力组合物，和组合物通过该方法可生产方法。 该方法包括混合液体包含水作为第一液体组分和第二液体组分（所述不是第二液体组分水）成熔融糖食组合物，包括增量甜味料和脂肪，以获得含液体的糖食组合物和设置液体 含糖食组合物。 液体构成比含有糖食组合物的液体的5％重量以下。 在一些实施例中该第二液体组分是丙二醇或乙醇。 在另外的实施方案中，水与该第二液体组分的比例为至少50重量％水：不超过50wt％的第二液体组分。 在其它实施方案中，组合物被贮存在温度升高的つweiterer改善温度耐受性。 在其它实施例中，晶种剂（E. G.糖粉，砂糖或纤维）加入到提高的温度耐受性。

    PROCESS
    54.
    发明公开
    PROCESS 有权
    处理

    公开(公告)号：EP2427068A1

    公开(公告)日：2012-03-14

    申请号：EP10717203.3

    申请日：2010-04-29

    申请人： Cadbury UK Limited

    发明人： AMBESKAR, Satish ,  BHOGLE, Pushkar ,  Suri, Krishna Mohan ,  Bhatia, Atul

    IPC分类号： A23L2/39 ,  A23L1/185

    CPC分类号： A23L2/38 ,  A23L2/39 ,  A23L7/20

    摘要： A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder /dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof.

    摘要翻译： 制备干麦芽饮料产品的方法。 该方法包括：a）将饮料产品的固体和液体成分在单一容器中混合在一起以形成混合物; b）使容器中的混合物在较低的压力下加热以实现混合物的干燥和粒化并形成干燥的麦芽饮料产品; 和c）从容器中排出干麦芽饮料产品。 该过程在单个容器中进行，用于混合，干燥和造粒。 合适的固体成分包括选自麦芽提取物粉末，麦芽糖糊精，可可粉，奶粉/乳制品乳脂，乳清粉，盐，香料，天然色素及其混合物中的一种或多种。 合适的液体成分包括选自水，麦芽提取物，焦糖糖浆，天然色素，调味剂，大豆卵磷脂，麦芽糖糊精及其混合物中的一种或多种。

    PACKAGING CONTAINER, BLANK AND METHOD OF FORMING A PACKAGING CONTAINER
    57.
    发明公开
    PACKAGING CONTAINER, BLANK AND METHOD OF FORMING A PACKAGING CONTAINER 审中-公开
    包装容器，其空白，并产生包装容器的方法

    公开(公告)号：EP2340207A2

    公开(公告)日：2011-07-06

    申请号：EP09784999.6

    申请日：2009-08-21

    申请人： Cadbury UK Limited

    发明人： POITEVIN, Patrick, Jules, Joseph

    IPC分类号： B65D5/50 ,  B65D5/54

    CPC分类号： B65D5/5016 ,  B65D5/5445

    摘要： A packaging container (10; 100) for transporting and displaying a plurality of individually packaged products (25; 25′) is formed from a blank and comprises at least a base (14; 14′) and side walls (20, 22; 20′, 22′). Tabs (60; 102, 104) are provided along opposing side walls and project into the interior volume for contact with products (25; 25′) to hold them in an upright or display position. Each tab (60; 102, 104) comprises a portion of the side wall which is bent inwardly out of the plane of the side wall about a fold line (62; 62′) leaving an aperture in the side wall. Prior to bending, each tab is surrounded about its free edge(s) by a cut-out (63, FIG. 4) such that the surface area of the tab is less than the surface area of the aperture.