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公开(公告)号：US08993020B2
公开(公告)日：2015-03-31
申请号：US13070105
申请日：2011-03-23
申请人： Shama Karu Vaman , Sarah Jayne Prestwood Pearson , Clive Richard Thomas Norton , Carole Jean Elleman
发明人： Shama Karu Vaman , Sarah Jayne Prestwood Pearson , Clive Richard Thomas Norton , Carole Jean Elleman
IPC分类号： A23L1/36 , A23G1/04 , A21C9/06 , A23G1/00 , A23G1/32 , A23G1/40 , A23G1/52 , A23G1/54 , A23L1/00
摘要： The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.
摘要翻译： 本发明涉及一种巧克力糖果产品，其包括挤压主体部分，主体部分具有设置在其中的至少一个毛细管或空腔，挤压主体部分包括第一巧克力部件和包含第二巧克力部件的毛细管或空腔，其中第一 组分在高于第二组分的温度下更稳定。 本发明还涉及其制造方法。
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公开(公告)号：US20110244082A1
公开(公告)日：2011-10-06
申请号：US13070105
申请日：2011-03-23
申请人： Shama Karu Vaman , Sarah Jayne Prestwood Pearson , Clive Richard Thomas Norton , Carole Jean Elleman
发明人： Shama Karu Vaman , Sarah Jayne Prestwood Pearson , Clive Richard Thomas Norton , Carole Jean Elleman
摘要： The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.
摘要翻译： 本发明涉及一种巧克力糖果产品，其包括挤压主体部分，主体部分具有设置在其中的至少一个毛细管或空腔，挤压主体部分包括第一巧克力部件和包含第二巧克力部件的毛细管或空腔，其中第一 组分在高于第二组分的温度下更稳定。 本发明还涉及其制造方法。
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公开(公告)号：US08475865B2
公开(公告)日：2013-07-02
申请号：US12863075
申请日：2009-01-19
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. 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。 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。 乳液可用作糖果组合物的填充物。 其它方面涉及结合乳剂的糖食组合物以及制备乳液的方法。
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公开(公告)号：US20110091636A1
公开(公告)日：2011-04-21
申请号：US12863075
申请日：2009-01-19
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. 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。 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。 乳液可用作糖果组合物的填充物。 其它方面涉及结合乳剂的糖食组合物以及制备乳液的方法。
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