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1. 发明申请

US20220022512A1 AMORPHOUS PARTICLES FOR REDUCING SUGAR IN FOOD 有权
公开(公告)号：US20220022512A1
公开(公告)日：2022-01-27
申请号：US17299903
申请日：2019-12-06
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Julien Doebelin Esquitino , Laurent Forny , Benjamin Jean Didier Le Reverend , Vincent Daniel Maurice Meunier
IPC分类号： A23L33/125 , A23G1/52 , A23G1/46 , A23G1/40 , A23L5/30
摘要： The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

2. 发明申请

US20210212336A1 AERATED CONFECTIONERY MATERIAL 有权
公开(公告)号：US20210212336A1
公开(公告)日：2021-07-15
申请号：US17153560
申请日：2021-01-20
申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
发明人： Helen Chisholm , Zeynel Deniz Gunes , Cecile Gehin-Delval , Corinne Appolonia Nouzille , Emma Garvey , Mathieu Julien Destribats , Shantha Nalur Chandrasekaran , Joselio Batista Vieira , Jamey German , Bernard Paul Binks
IPC分类号： A23G1/30 , A23G1/36 , A23G1/52 , A23G3/34 , A23G3/40 , A23G3/52 , A23G9/32
摘要： 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.

3. 发明申请

US20190335783A1 FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS 审中-公开
公开(公告)号：US20190335783A1
公开(公告)日：2019-11-07
申请号：US16515187
申请日：2019-07-18
申请人： OLAM INTERNATIONAL LIMITED
发明人： Harrold Glenn ANIJS
IPC分类号： A23G1/32 , A23L33/105 , A23L27/20 , A23G1/00 , A23G9/32 , A23G3/36 , A23G1/56 , A23G1/52
摘要： Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.

4. 发明授权

US10226059B2 Process for producing dark brown natural cocoa 有权
公开(公告)号：US10226059B2
公开(公告)日：2019-03-12
申请号：US14392141
申请日：2014-06-04
申请人： OLAM INTERNATIONAL LIMITED
发明人： Leanne De Muijnck
IPC分类号： A23G1/52 , A23G1/56 , A23G1/00 , A23G9/42 , A23C9/13 , A23G1/30
摘要： Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods including such cocoa products.

5. 发明申请

US20180228178A1 PRINTED CHOCOLATE STRUCTURES 审中-公开
公开(公告)号：US20180228178A1
公开(公告)日：2018-08-16
申请号：US15954177
申请日：2018-04-16
申请人： Xerox Corporation
发明人： David A. Mantell , Andrew W. Hays , Zahra C. Langford
IPC分类号： A23G3/34 , A23G3/54 , A23G1/54 , A23G1/52 , B33Y10/00 , A23G1/00 , A23G1/50 , B33Y80/00 , A23P20/25
CPC分类号： A23G3/0089 , A23G1/0006 , A23G1/0056 , A23G1/0066 , A23G1/50 , A23G1/52 , A23G1/54 , A23G1/545 , A23G3/0097 , A23G3/545 , A23P2020/253 , B33Y10/00 , B33Y80/00
摘要： A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

6. 发明申请

US20170215452A1 CHOCOLATE FOOD PRODUCT 有权
公开(公告)号：US20170215452A1
公开(公告)日：2017-08-03
申请号：US15490103
申请日：2017-04-18
申请人： URL IP HOLDINGS, LLC
发明人： Jonathan Heine
IPC分类号： A23G1/48 , A23G1/52
CPC分类号： A23G1/48 , A23G1/32 , A23G1/52 , A23G1/54 , A23V2002/00
摘要： A chocolate food product that is low in fat, dairy free, soy and lecithin free, free of added sugar or ingredients that increase sugar content, substantially starch-free, Isomaltooligosaccharide-free, oligosaccharide-free, maltitol-free, sorbitol-free, xylitol-free, erythritol-free, and isomalt-free. The chocolate food product may comprise: a cocoa butter, an unsweetened cocoa powder, a glycerin, a coconut cream, an almond milk, a pectin, a salt, a monk fruit blend, and a coconut flour.

7. 发明申请

US20170049124A1 METHOD FOR MANUFACTURING AERATED CHOCOLATE DOUGH AND METHOD FOR MANUFACTURING BAKED CHOCOLATE 审中-公开
标题翻译：制造食品巧克力的方法及其制造方法
公开(公告)号：US20170049124A1
公开(公告)日：2017-02-23
申请号：US15307201
申请日：2014-10-06
申请人： MORINAGA & CO., LTD.
发明人： Takashi ONO , Hiroyuki WATANABE , Naoki IEMOTO
IPC分类号： A23G1/52 , A23G1/36
CPC分类号： A23G1/52 , A23G1/36 , A23V2002/00
摘要： Provided is a method for manufacturing an aerated chocolate from a non-tempered type chocolate containing a non-tempered type non-cocoa fat and having reduced bloom, the chocolate being improved by uniform introduction of fine air bubbles. Also provided is a method for manufacturing baked chocolate, using the aerated chocolate obtained by the above manufacturing method. This method for manufacturing an aerated chocolate involves chilling a chocolate containing a non-tempered type non-cocoa fat from a completely molten state to a temperature 0.5-5° C. lower than the solidification temperature, reheating to a temperature 1-5° C. higher than said temperature, and providing aeration to bring the specific gravity to 0.3-1.1. Baked chocolate is obtained by forming the aerated chocolate obtained by said method to a prescribed shape, and baking the chocolate.
摘要翻译：本发明提供一种由含有非回火型不可可脂的非回火型巧克力制造充气巧克力的方法，其具有减少的开花，通过均匀引入细小的气泡来改进巧克力。还提供了使用通过上述制造方法获得的充气巧克力制造焙烤巧克力的方法。用于制造充气巧克力的方法包括将来自完全熔融状态的含有非回火型非可可脂的巧克力冷却至比凝固温度低0.5-5℃的温度，再加热至1-5℃ 高于所述温度，并提供通气使比重达到0.3-1.1。通过将通过所述方法获得的充气巧克力形成规定的形状并烘烤巧克力，从而获得烘烤的巧克力。

8. 发明申请

US20140099412A1 PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS 审中-公开
标题翻译：食品加工食品和巧克力产品的制备和配方工艺
公开(公告)号：US20140099412A1
公开(公告)日：2014-04-10
申请号：US14095258
申请日：2013-12-03
申请人： THE HERSHEY COMPANY
发明人： Philip C. Ward , Julia Emsing Mann , Craig N. Rank , Jeremy D. Haag
IPC分类号： A23G1/52
CPC分类号： A23G1/52
摘要： The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.
摘要翻译：本发明包括使用精制巧克力粉碎混合物和曝气剂制备充气食品的方法。所述方法还包括将巧克力浆和可可粉精制成精制碎屑混合物的方法，以及使用该精制碎屑混合物来生产新颖有利的食品和成分。本发明的一个有利的产品是用巧克力浆制成并含有可可脂或脂肪的充气巧克力蛋白甜饼型产品。

9. 发明申请

US20130052308A1 FROZEN CONFECTIONERY WITH AERATED COATING 审中-公开
标题翻译：冷冻食品与气化涂料
公开(公告)号：US20130052308A1
公开(公告)日：2013-02-28
申请号：US13695964
申请日：2011-04-15
申请人： Stefan Palzer , Werner Bauer , Helen Chisholm , Gerhard Niederreiter , Nicolas Bovet
发明人： Stefan Palzer , Werner Bauer , Helen Chisholm , Gerhard Niederreiter , Nicolas Bovet
IPC分类号： A23G9/48 , A23G1/52
CPC分类号： A23G9/46 , A23G9/48
摘要： The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based composition having a density comprised between 0.13 and 1.29 g/cm3.
摘要翻译：本发明涉及用于冷冻糖果的充气巧克力基涂料。特别地，本发明涉及一种完全涂覆有密度为0.13至1.29g / cm 3的基于巧克力的组合物的复合冷冻甜点。

10. 发明授权

US5451419A Dried food foam products 失效
标题翻译：干食品泡沫产品
公开(公告)号：US5451419A
公开(公告)日：1995-09-19
申请号：US252475
申请日：1994-06-01
申请人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
发明人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
IPC分类号： A23C9/13 , A23C9/137 , A23C19/084 , A23C19/093 , A23G1/00 , A23G1/52 , A23G1/54 , A23G1/56 , A23L1/00 , A23L1/064 , A23L1/068 , A23L1/18 , A23L1/38 , A23P1/16 , H05B6/80
CPC分类号： A23G1/52 , A23C19/084 , A23C19/093 , A23C9/1315 , A23C9/137 , A23G1/54 , A23G1/56 , A23L21/12 , A23L21/15 , A23L25/10 , A23L7/191 , A23P30/40 , A23C2210/30 , A23G2220/02
摘要： A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.
摘要翻译：一种干燥食品泡沫产品，其包含：（A）约5％至70％重量（干基）的风味特征成分的泡沫产品; （B）足够量的足够提供具有热定型温度的泡沫产品至0.1至0.6g / cc（干重）的密度的未变性蛋白质搅拌剂的量; （C）营养性碳水化合物甜味剂的产物的约0〜55重量％（干基）和（D）约0.5％至7％重量的水分。

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