公开(公告)号：WO9617523A2

公开(公告)日：1996-06-13

申请号：PCT/GB9502831

申请日：1995-12-05

Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE ALBERT ,  SANDERS NIGEL

Inventor： ZUMBE ALBERT ,  SANDERS NIGEL

IPC: A23G1/30 ,  A23G1/00 ,  A23G1/04 ,  A23G1/36

CPC classification number: A23G1/36 ,  A23G1/042 ,  A23G1/30

Abstract: A chocolate composition having a reduced fat content of typically 18 to 25 wt.% is produced by mixing (i) a major portion of a higher fat chocolate composition which has been flavour-developed, preferably by conching, with (ii) a minor proportion of a lower fat chocolate having a fat content below that required in the final chocolate composition, so as to produce the final reduced fat chocolate composition.

Abstract translation: 具有通常为18至25重量％的脂肪含量降低的巧克力组合物通过混合（i）已被风味发达的较高级脂肪巧克力组合物的主要部分（优选通过精炼）与（ii）少量比例 的低脂巧克力，其脂肪含量低于最终巧克力组合物中所需的脂肪含量，以便产生最终的还原脂肪巧克力组合物。

公开(公告)号：WO1996019923A1

公开(公告)日：1996-07-04

申请号：PCT/GB1995003010

申请日：1995-12-21

Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  SANDERS, Nigel

Inventor： CADBURY SCHWEPPES PLC

IPC: A23G01/00

CPC classification number: A23G1/36 ,  A23G1/042 ,  A23G1/10

Abstract: A chocolate composition having a total fat content of 18 to 24.9 wt.% is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1 wt.% of the particles exceed 60 mu m, and (b) not more than 15 wt.% of the particles are less than 2 mu m and/or not more than 20 wt.% of the particles are less than 3 mu m.

Abstract translation: 总脂肪含量为18至24.9重量％的巧克力组合物通过将固体巧克力制备成分的颗粒与至少一种脂肪和乳化剂紧密混合来制备。 为了降低混合物的粘度，（a）不大于1重量％的颗粒超过60μm，和（b）不大于15重量％的颗粒小于2μm，和/或不 大于20重量％的颗粒小于3微米。

公开(公告)号：WO1997034503A1

公开(公告)日：1997-09-25

申请号：PCT/GB1997000716

申请日：1997-03-14

Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  SANDERS, Nigel

Inventor： CADBURY SCHWEPPES PLC

IPC: A23L01/185

CPC classification number: A23G3/46 ,  A23C9/18 ,  A23G3/52 ,  A23L7/20

Abstract: A process for making expanded, malt-flavoured confectionery shapes comprises forming an extrudable edible composition containing malted milk and malt extract as main ingredients, and an expanding agent such as a bicarbonate. The composition is extruded, using an extrusion cooker supplied with carbon dioxide as a further expanding agent, through a die to form an extruded length of expanded malt-flavoured confection. The extruded length is then cut into portions of the desired size, shaped and dried.

Abstract translation: 制造扩大的麦芽味糖果形状的方法包括形成含有麦芽汁和麦芽提取物作为主要成分的可挤出可食用组合物，以及发泡剂如碳酸氢盐。 使用通过模具将二氧化碳作为另外的发泡剂的挤出炊具挤出组合物，以形成挤出长度的扩展的麦芽风味糖果。 然后将挤出的长度切成所需尺寸的部分，成型并干燥。

公开(公告)号：WO2007041830A1

公开(公告)日：2007-04-19

申请号：PCT/CA2006/001630

申请日：2006-10-03

Applicant: CADBURY ADAMS CANADA INC. ,  SANDERS, Nigel, Hugh

Inventor： SANDERS, Nigel, Hugh

IPC: A23G1/46 ,  A23G1/00

CPC classification number: A23G1/46

Abstract: The present invention provides a more nutritious milk chocolate composition. The milk chocolate composition contains greater than 40% natural milk solids by weight. Method for preparing the milk chocolate composition is also provided. In another embodiment, the invention provides a reduced-sugar milk chocolate composition containing greater than 40% natural milk solids by weight and a sweetener component in an amount of not greater than 38% by weight of the resulting milk chocolate composition.

Abstract translation: 本发明提供了一种更有营养的牛奶巧克力组合物。 牛奶巧克力组合物含有按重量计大于40％的天然乳固体。 还提供了制备牛奶巧克力组合物的方法。 在另一个实施方案中，本发明提供了一种含有按重量计大于40％天然乳固体的甜糖组合物和不超过所得牛奶巧克力组合物重量的38％的甜味剂组分的还原糖牛奶巧克力组合物。

公开(公告)号：WO2004039167A1

公开(公告)日：2004-05-13

申请号：PCT/GB2003/004624

申请日：2003-10-28

Applicant: CADBURY SCHWEPPES PLC ,  SANDERS, Nigel, Hugh ,  SMITH, Ian, Humphrey ,  BROWN, Anthony, James ,  MINVILLE, Benoit

Inventor： SANDERS, Nigel, Hugh ,  SMITH, Ian, Humphrey ,  BROWN, Anthony, James ,  MINVILLE, Benoit

IPC: A23G3/00

CPC classification number: A23G3/54 ,  A23G1/0036 ,  A23G1/0046 ,  A23G3/0068 ,  A23G3/007

Abstract: The present invention discloses a method of preparing moulded confectionery articles, comprising the steps of: (1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being at a first temperature; (2) preparing a liquid chocolate composition which solidifies upon cooling, said liquid chocolate composition being at a second temperature which is lower than said first temperature; (3) co-depositing the liquid candy composition and the liquid chocolate compositions in the moulds; and (4) cooling the moulded compositions in the moulds so as to solidify the moulded compositions to form moulded confectionery articles; wherein the liquid chocolate composition is subjected to a high shear of at least 100s -1 , before being co-deposited in the moulds. This treatment enables the candy composition to be deposited into the moulds at a temperature which is higher than has heretofore been considered possible.

Abstract translation: 本发明公开了一种制备模压糖果制品的方法，包括以下步骤：（1）制备冷却时固化的液体糖果组合物，所述液体糖果组合物处于第一温度; （2）制备在冷却时固化的液体巧克力组合物，所述液体巧克力组合物处于低于所述第一温度的第二温度; （3）将液体糖果组合物和液体巧克力组合物共沉积在模具中; 和（4）在模具中冷却模制的组合物以固化模制的组合物以形成模制的糖果制品; 其中所述液体巧克力组合物经受至少100s -1的高剪切，然后共沉积在模具中。 这种处理使糖果组合物能够以比以前被认为可能的高的温度沉积到模具中。

公开(公告)号：WO2003057378A1

公开(公告)日：2003-07-17

申请号：PCT/GB2003/000046

申请日：2003-01-09

Applicant: FOOD PRO SYTEMS LIMITED ,  SANDERS, Nigel

Inventor： SANDERS, Nigel

IPC: B08B3/02

CPC classification number: B65G45/22 ,  A61L2/02 ,  A61L2/04 ,  B08B3/02 ,  B08B3/022 ,  B08B3/024 ,  B08B5/026 ,  B08B2203/0229 ,  B08B2230/01

Abstract: The invention provides food processing surface (40) cleaning system and related methods and uses. The system comprises: a vacuum source; a cleaning head (101), having walls (102, 106) defining a vacuum chamber (108) in communication via a vacuum line (150) with the vacuum source, the vacuum chamber (108) having an open vacuum mouth; and means for supplying a pressurised cleaning fluid via a fluid line (28) to one or more cleaning fluid outlets (26) within the vacuum chamber (108), the cleaning fluid outlets (26) being directed to spray cleaning fluid towards the vacuum mouth; whereby the vacuum mouth may in use be positioned near or against a food processing surface (40) to allow sprayed cleaning fluid to contact the surface and be removed under vacuum via the vacuum line (150). A preferred food processing surface (40) is a conveyor belt.

Abstract translation: 本发明提供食品加工表面（40）清洁系统及相关方法和用途。 该系统包括：真空源; 清洁头（101），其具有限定通过真空管线（150）与真空源连通的真空室（108）的壁（102,106），所述真空室（108）具有敞开的真空口; 以及用于经由流体管线（28）将加压清洁流体供应到所述真空室（108）内的一个或多个清洁流体出口（26）的装置，所述清洁流体出口（26）被引导以朝向所述真空口喷射清洁流体 ; 由此真空口可以在食品加工表面（40）附近或靠近食物处理表面（40），以允许喷射的清洁流体与表面接触并通过真空管线（150）在真空下去除。 优选的食品加工表面（40）是传送带。

公开(公告)号：WO1996017523A3

公开(公告)日：1996-06-13

申请号：PCT/GB1995002831

申请日：1995-12-05

Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  SANDERS, Nigel

Inventor： CADBURY SCHWEPPES PLC

IPC: A23G01/00

公开(公告)号：WO1988008253A1

公开(公告)日：1988-11-03

申请号：PCT/GB1988000321

申请日：1988-04-26

Applicant: CADBURY SCHWEPPES PLC ,  EVANS, Roger ,  SMITH, Ian, Humphrey ,  JEE, Michael, Henry ,  GIBSON, Raymond, Kingsley ,  SANDERS, Nigel, Hugh

Inventor： CADBURY SCHWEPPES PLC

IPC: A23G01/00

CPC classification number: A23G1/48 ,  A23G1/36 ,  A23G1/56 ,  A23G2200/14

Abstract: A viscosity reducing agent for chocolate compositions is derived from oats by extraction thereof with a polar solvent, such as ethanol or propanol, followed by evaporation of the solvent until an oil (which is the viscosity reducing agent) separates out. The viscosity reducing agent has properties similar to soya lecithin. A viscosity reducing agent having properties similar to a PGPR-type emulsifier can be produced either by a pre-extraction of the oats with a non-polar solvent e.g. hexane, followed by the polar solvent extraction, or by an extraction of the polar solvent extract with methanol followed by evaporation of the latter.