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    • 6. 发明申请
    • ANTI-SCUFF COATING FOR CHOCOLATE
    • 用于巧克力的防雾涂料
    • US20090246330A1
    • 2009-10-01
    • US12294290
    • 2007-03-26
    • Bin ZhongMargo McWeeneyStephen A. SantosAlan McGregor
    • Bin ZhongMargo McWeeneyStephen A. SantosAlan McGregor
    • A23G1/54A23L1/275A23L3/28
    • A23P20/105A23G1/305A23G1/54A23G2200/00
    • Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.
    • 本文提供了在固体巧克力或巧克力涂层产品的外表面上形成涂层的方法和组合物。 该方法包括将至少一层包含选自水,乙醇和异丙醇的溶剂或其任何组合和一种或多种成膜剂的涂料组合物涂覆到产品的外表面上,然后将涂料组合物干燥至 在巧克力的外表面上提供干燥的涂层或薄膜。 干燥的涂层使得巧克力的外表面在加工,包装,储存和/或运输过程中更耐磨损或磨损。 本发明的涂料组合物在30分钟以内固化或干燥。 在某些实施方案中,薄膜或涂层在15分钟或更短时间内固化。 在某些实施方案中,膜或涂层在10分钟或更短时间内固化。