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公开(公告)号：WO2010146350A1
公开(公告)日：2010-12-23
申请号：PCT/GB2010/001170
申请日：2010-06-15
Applicant: THE UNIVERSITY OF BIRMINGHAM , NORTON, Ian, Timothy , COX, Philip, William , LE REVEREND, Benjamin, Jean, Didier , NORTON, Jennifer, Elizabeth
Inventor： NORTON, Ian, Timothy , COX, Philip, William , LE REVEREND, Benjamin, Jean, Didier , NORTON, Jennifer, Elizabeth
IPC: A23L1/0532 , A23L1/0562 , A23G1/50 , A23G1/32 , A23G1/40
CPC classification number: A23G1/32 , A23G1/40 , A23G1/50 , A23L29/256 , A23L29/284 , A23V2002/00 , A23V2200/3324 , A23V2200/222 , A23V2250/5036
Abstract: 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.
Abstract translation: 本申请描述了包含油包水乳液的可食用产品，包含可可脂的油包水乳液和基本上分散在可可脂连续相中以及任选的一种或多种另外的巧克力成分的脂肪结晶稳定的水相。 水胶体，如凝胶或角叉菜胶通常用于稳定水相。 还提供制作食品的方法。
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公开(公告)号：WO2011135323A1
公开(公告)日：2011-11-03
申请号：PCT/GB2011/050642
申请日：2011-03-29
Inventor： NORTON, Ian, Timothy , NORTON, Jennifer, Elizabeth
IPC: A21D2/16 , A21D2/18 , A23D7/005 , A23L1/0532 , A23L1/0562 , A23L1/30 , A23D7/01
CPC classification number: A21D2/16 , A23D7/0053 , A23D7/0056
Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.
Abstract translation: 本发明提供了一种可食用产品，例如面包，蛋糕，糕点，饼干或饼干，其包含油包水乳液，油包水乳液包含面包店脂肪连续相和基本上分散在烘焙脂肪中的水相 连续相。 面包店的脂肪通常选自黄油，人造黄油，动物脂肪和蔬菜起酥油。
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