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公开(公告)号：WO2018206470A1
公开(公告)日：2018-11-15
申请号：PCT/EP2018/061622
申请日：2018-05-04
Applicant: NESTEC S.A.
Inventor： GERMAN, Jamey , NEGREIROS, Alessandra , SUTTON, Jonathan , BALDWIN, Adam, Lee
Abstract: Described is a process for preparing an aerated edible food product having inclusions dispersed therein, the process comprising the steps of: a) providing an apparatus for depositing edible inclusions simultaneously with an edible fluid on a substrate, the apparatus comprising: a dual conduit nozzle comprising: an outer conduit extending from a first inlet to an outer outlet having an outer exit orifice; and an inner conduit, extending from a second inlet to an inner outlet having an inner exit orifice; the inner and outer exit orifices being proximate to one another, where during operation of the process the outer conduit is fluidly connected to a first source providing, optionally continuously, an aerated edible fluid; and the inner conduit is fluidly connected to a second source providing, optionally continuously, edible inclusions; at least one sensing means that measure at least one input parameter, where the at least one input parameter are capable of determining directly and/or indirectly: the instant density of the inclusions and/or the fluid in the apparatus; and density adjusting means is controllable by control means to alter the density of the fluid, where optionally the control means and sensing means are in direct or indirect connection so control parameters are capable of being generated directly and/or indirectly in response to changes in the input parameters; b) feeding the edible aerated fluid from the first source through the outer conduit to exit the outer exit orifice to form an outer stream of the fluid directed towards the substrate; c) feeding inclusions through the inner conduit to exit the inner exit orifice to form an inner stream of inclusions directed towards the substrate; d) depositing the inner stream of inclusions and the outer stream of aerated fluid onto a substrate at substantially the same time, where the streams exit the apparatus proximate to each other but remain substantially separate and where the outer fluid stream at least partially surrounding the inner inclusion stream as they travel towards the substrate; and where the streams mix on the substrate to form a mixture thereon; and e) optionally solidifying the mixture on the substrate; to form an aerated food compositions having inclusions dispersed therein.
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公开(公告)号：WO2018206471A1
公开(公告)日：2018-11-15
申请号：PCT/EP2018/061628
申请日：2018-05-04
Applicant: NESTEC S.A.
Inventor： GERMAN, Jamey , NEGREIROS, Alessandra , SUTTON, Jonathan , BALDWIN, Adam, Lee
Abstract: Described is a process of preparing a food composition having inclusion(s) dispersed therein in a pre-determined pattern, the process comprising the steps of: (a) determining the average density of inclusion(s); (b) adding the inclusion(s) to a fluid composition having an initial density different from the inclusion density measured in step (a), the inclusion(s) being added to the fluid composition in a pre-determined pattern; (c) aerating the fluid composition by supplying a gas thereto in a sufficient amount such that the average density of the composition after aeration is altered from the initial density to a density that substantially matches the inclusion(s) density determined in step (a); (d) allowing the aerated fluid composition to solidify with the inclusion(s) dispersed therein; to form an aerated food composition comprising inclusion(s) dispersed therein optionally in the pre-determined pattern. Preferred compositions are aerated confectionery products with inclusions such as a micro- aerated moulded chocolate bar having inclusions (such as fruit or nuts) homogenously dispersed therein.
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公开(公告)号：WO2016150977A1
公开(公告)日：2016-09-29
申请号：PCT/EP2016/056280
申请日：2016-03-22
Applicant: NESTEC S.A.
Inventor： CHISHOLM, Helen , GUNES, Zeynel Deniz , GEHIN-DELVAL, Cécile , APPOLONIA NOUZILLE, Corinne , GARVEY, Emma , DESTRIBATS, Mathieu Julien , CHANDRASEKARAN, Shantha Nalur , VIEIRA, Josélio Batista , GERMAN, Jamey
CPC classification number: A23G1/305 , A23G1/36 , A23G1/52 , A23G3/343 , A23G3/40 , A23G3/52 , A23G9/322 , A23G2220/02 , A23G2200/08
Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.
Abstract translation: 本发明一般涉及充气脂肪基糖食材料领域。 本发明的一个方面提供了一种充气脂肪基糖食材料，其具有连续脂质相和1至80％的孔隙率，其中在脂质相具有0.1至80的固体脂质含量的温度下，脂肪 基于糖果的糖果材料包括其表面占据至少50％晶体的气泡，所述晶体包含选自单甘油酯，甘油二酯，甘油三酸酯，甘油单酯的酯，甘油二酯的酯和它们的组合的甘油酯。 本发明的另外方面是包含充气脂肪基糖食材料和形成充气脂肪基糖食材料的方法的糖食产品。
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公开(公告)号：WO2016097330A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/080566
申请日：2015-12-18
Applicant: NESTEC S.A.
Inventor： PALZER, Stefan , WINDHAB, Erich Josef , KOLLER, Cornelia , GERMAN, Jamey
Abstract: The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based edible mass comprising dissolved gas under pressure and/or cooling to achieve a solid fat content of at least 10% by weight of the total fat mass.
Abstract translation: 本发明涉及一种制备充气（优选微通气）脂肪基可食用产品，特别是糖果产品的新方法和装置，以及使用种子促进在基于脂肪的可食用物质中的气泡成核，其包括在压力下的溶解气体，以及 /或冷却以达到总脂肪重量的至少10重量％的固体脂肪含量。
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