公开(公告)号：US20190208799A1

公开(公告)日：2019-07-11

申请号：US16324195

申请日：2017-08-08

申请人： CARGILL, INCORPORATED

发明人： Nathalie DE CLERCQ ,  Matthieu Bruno Philippe ROUVILLAIN ,  Sidonie SALOPPE

IPC分类号： A23G1/36 ,  A23G1/40 ,  A23D9/013 ,  A23L5/40

CPC分类号： A23G1/36 ,  A23D9/00 ,  A23D9/007 ,  A23D9/013 ,  A23D9/04 ,  A23G1/40 ,  A23L5/40 ,  A23V2002/00 ,  C11B3/10

摘要： The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.

公开(公告)号：US10058109B2

公开(公告)日：2018-08-28

申请号：US14755379

申请日：2015-06-30

申请人： DMK Deutsches Milchkontor GmbH

发明人： Martin Diekhaus

IPC分类号： A23G1/40 ,  A23G1/46 ,  A23G3/32 ,  A23G3/42 ,  A23G3/46 ,  A23G3/34 ,  A23G1/00 ,  A23G1/56 ,  A23G1/30

CPC分类号： A23G3/0014 ,  A23G1/0009 ,  A23G1/305 ,  A23G1/40 ,  A23G1/46 ,  A23G1/56 ,  A23G3/343 ,  A23G3/42 ,  A23G3/46 ,  A23G2200/12

摘要： Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

公开(公告)号：US09999240B2

公开(公告)日：2018-06-19

申请号：US15656801

申请日：2017-07-21

申请人： Cargill, Incorporated

发明人： Lawrence E. Fosdick ,  Scott Helstad ,  Yauching W. Jasinski ,  Guo-hua Zheng

IPC分类号： A23L2/60 ,  A23L33/125 ,  C13B10/00 ,  A23L13/50 ,  A23L13/40 ,  A23L27/60 ,  A23L29/30 ,  A23L21/10 ,  A23L7/126 ,  C13K1/06 ,  C12P19/14 ,  C12P19/12 ,  C12P19/04 ,  C12P19/02 ,  A23G9/34 ,  A23G4/10 ,  A23G3/42 ,  A23G1/40 ,  A23C9/156 ,  A23C9/13 ,  A21D13/062 ,  A21D2/18 ,  A23L23/00

CPC分类号： A23L33/125 ,  A21D2/181 ,  A21D13/062 ,  A23C9/1307 ,  A23C9/156 ,  A23G1/40 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A23K20/163 ,  A23L2/60 ,  A23L7/126 ,  A23L13/428 ,  A23L13/50 ,  A23L21/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/30 ,  A23L29/35 ,  C12P19/02 ,  C12P19/04 ,  C12P19/12 ,  C12P19/14 ,  C13B10/00 ,  C13K1/06

摘要： The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

公开(公告)号：US20170318829A1

公开(公告)日：2017-11-09

申请号：US15527407

申请日：2015-11-20

申请人： Meiji Co., Ltd.

发明人： Goro Misaki ,  Seiichi Fujiwara ,  Hiroyuki Utsunomiya

IPC分类号： A23G1/32

CPC分类号： A23G1/32 ,  A23G1/40 ,  A23V2002/00

摘要： Disclosed is a chocolate bar containing sucrose palmitate and having a cacao mass content of 35 mass % or more, wherein (i) a sucrose palmitate content is between 0.2 mass % and 0.5 mass % inclusive, and a thickness of the chocolate bar is between 1 mm and 3 mm, inclusive, or (ii) a sucrose palmitate content is between 0.1 mass % and 0.5 mass %, inclusive, and a thickness of the chocolate bar is between 1 mm and 2 mm, inclusive.

公开(公告)号：US09775367B2

公开(公告)日：2017-10-03

申请号：US13261084

申请日：2010-06-15

申请人： Ian Timothy Norton ,  Philip William Cox ,  Benjamin Jean Didier Le Reverend ,  Jennifer Elizabeth Norton

发明人： Ian Timothy Norton ,  Philip William Cox ,  Benjamin Jean Didier Le Reverend ,  Jennifer Elizabeth Norton

IPC分类号： A23L1/03 ,  A23G1/32 ,  A23G1/40 ,  A23G1/50 ,  A23L29/256 ,  A23L29/281

CPC分类号： A23G1/32 ,  A23G1/40 ,  A23G1/50 ,  A23L29/256 ,  A23L29/284 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2200/222 ,  A23V2250/5036

摘要： The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate.Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase.Methods of making comestible products are also provided.

公开(公告)号：US20170273333A1

公开(公告)日：2017-09-28

申请号：US15510819

申请日：2015-09-10

申请人： The Nisshin OilliO Group, Ltd.

发明人： Kiyomi OONISHI ,  Yuuko TOYAMA ,  Noriko MURAYAMA

IPC分类号： A23G1/40 ,  A23G1/46 ,  A23G1/00 ,  A23G1/36

CPC分类号： A23G1/40 ,  A23G1/0006 ,  A23G1/32 ,  A23G1/36 ,  A23G1/46

摘要： The present invention is intended to provide chocolate being less susceptible to a change in process conditions and having remarkably excellent heat resistance and the method for manufacturing such chocolate. The present invention relates to chocolate having a sugar skeleton and containing the following (a) to (d): (a) 28 to 44 mass % of fats and oils; (b) 30 to 58 mass % of sucrose; (c) 1 to 20 mass % of lactose; and (d) 4 to 32 mass % of powdered milk.

公开(公告)号：US20170190728A1

公开(公告)日：2017-07-06

申请号：US15425295

申请日：2017-02-06

申请人： PureCircle Sdn Bhd

发明人： Avetik MARKOSYAN

IPC分类号： C07H15/256 ,  A21D2/18 ,  A23C9/13 ,  A23G1/40 ,  B01D15/42 ,  A23G9/34 ,  A23L2/02 ,  A23L2/60 ,  A23L27/50 ,  B01D15/18 ,  C07H1/08 ,  A23G3/42

CPC分类号： C07H15/256 ,  A21D2/181 ,  A23C9/1307 ,  A23G1/40 ,  A23G3/42 ,  A23G9/34 ,  A23L2/02 ,  A23L2/60 ,  A23L27/36 ,  A23L27/50 ,  A23V2002/00 ,  A61K8/602 ,  A61K31/7034 ,  A61K31/704 ,  A61K36/28 ,  A61K2236/00 ,  A61Q11/00 ,  B01D15/1871 ,  B01D15/1885 ,  B01D15/426 ,  C07H1/06 ,  C07H1/08

摘要： Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

公开(公告)号：US20170172172A1

公开(公告)日：2017-06-22

申请号：US15124569

申请日：2015-02-27

申请人： Mars, Incorporated

发明人： Joanna Wentzel ,  Barry David GLAZIER ,  Isabella Bernarda MAXIMILLIENNE VAN DAMME

IPC分类号： A23G1/32 ,  A23G3/36 ,  A23G3/50 ,  A23G1/40

CPC分类号： A23G1/32 ,  A23G1/02 ,  A23G1/40 ,  A23G1/50 ,  A23G3/36 ,  A23G3/50 ,  A23V2002/00

摘要： The present invention provides a heat resistant fat based confection wherein at least a portion of a natural and/or artificial sweetener or milk or cocoa solids component thereof has an average particle size of greater than 50 microns. Premixes are also provided including the unmilled sweetener or milk or cocoa solid and a polyol are also provided, and in those embodiments wherein the premixes are used to prepare the fat based confection, heat resistance of the same may be further enhanced. Methods of making the fat based confection, with or without using the premix, are also provided.

公开(公告)号：US09572358B2

公开(公告)日：2017-02-21

申请号：US14347354

申请日：2012-09-27

申请人： NESTEC S.A.

发明人： Andrew Steven Whitehouse

IPC分类号： A23L1/234 ,  A23G1/36 ,  A23G1/32 ,  A23G1/40 ,  A23L3/3454

CPC分类号： A23G1/36 ,  A23G1/32 ,  A23G1/40 ,  A23L3/3454 ,  A23L29/231

摘要： Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.

摘要翻译： 使用不溶性吸水食品成分如膳食纤维的颗粒作为保湿剂的载体，例如甘油水，用于将保湿剂引入巧克力产品中。 此外，含有不溶性食品成分材料的不规则颗粒（例如柑橘纤维颗粒）的负载水或湿润剂的耐热化剂。 该耐热化剂分散在液体脂肪中，如可可脂。 耐热化剂用于制作耐热巧克力制品。

公开(公告)号：US20170020157A1

公开(公告)日：2017-01-26

申请号：US15302516

申请日：2015-04-07

申请人： Mars, Incorporated

发明人： Tania KRIEL ,  Anais HOLT ,  Andrea CATTARUZZA ,  Alejandro MARANGONI ,  Terri STORTZ

IPC分类号： A23G1/36 ,  A23G1/40

CPC分类号： A23G1/36 ,  A23G1/0009 ,  A23G1/005 ,  A23G1/32 ,  A23G1/40 ,  A23V2002/00

摘要： A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener, said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent, and wherein the non-aqueous solvent is one in which the sweetener is partially soluble, such as ethanol. Enhanced hardness is achieved by ensuring that either (a) the average particle size of the sweetener is less than 50 μm, for example from 4-20 μm; or (b) the non-aqueous solvent contains less than 4% w/w water. Confectionery such chocolate obtained by this process forms a further aspect of invention.

摘要翻译： 一种制备包含脂肪和甜味剂的耐热糖果产品的方法，所述方法包括将包含脂肪和甜味剂和非水性溶剂的糖食组合物组合在一起，并且其中所述非水溶剂是其中甜味剂 是部分可溶的，如乙醇。 通过确保（a）甜味剂的平均粒度小于50μm，例如4-20μm，可实现增强的硬度; 或（b）非水溶剂含有小于4％w / w的水。 通过该方法获得的这种巧克力的糖果形成本发明的另一方面。