Chocolate flavour manipulation
A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | SIEVERT, DIETMAR SPADONE, JEAN-CLAUDE BUDWIG, CHRISTOPHER HANSEN, CARL ERIK ARMSTRONG, EUAN JUILLERAT, MARCEL ALEXANDRE NICOLAS, PIERRE KOCHHAR, SUNIL REDGWELL, ROBERT |
| description | A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_AU2002321117CC9</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>AU2002321117CC9</sourcerecordid><originalsourceid>FETCH-epo_espacenet_AU2002321117CC93</originalsourceid><addsrcrecordid>eNrjZJBzzshPzs9JLElVSMtJLMsvLVLITczLLCgFCmXm5_EwsKYl5hSn8kJpbgYVN9cQZw_d1IL8-NTigsTk1LzUknjHUCMDAyNjI0NDQ3NnZ0tjIpUBAPrDJjk</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Chocolate flavour manipulation</title><source>esp@cenet</source><creator>SIEVERT, DIETMAR ; SPADONE, JEAN-CLAUDE ; BUDWIG, CHRISTOPHER ; HANSEN, CARL ERIK ; ARMSTRONG, EUAN ; JUILLERAT, MARCEL ALEXANDRE ; NICOLAS, PIERRE ; KOCHHAR, SUNIL ; REDGWELL, ROBERT</creator><creatorcontrib>SIEVERT, DIETMAR ; SPADONE, JEAN-CLAUDE ; BUDWIG, CHRISTOPHER ; HANSEN, CARL ERIK ; ARMSTRONG, EUAN ; JUILLERAT, MARCEL ALEXANDRE ; NICOLAS, PIERRE ; KOCHHAR, SUNIL ; REDGWELL, ROBERT</creatorcontrib><description>A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131107&DB=EPODOC&CC=AU&NR=2002321117C9$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131107&DB=EPODOC&CC=AU&NR=2002321117C9$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SIEVERT, DIETMAR</creatorcontrib><creatorcontrib>SPADONE, JEAN-CLAUDE</creatorcontrib><creatorcontrib>BUDWIG, CHRISTOPHER</creatorcontrib><creatorcontrib>HANSEN, CARL ERIK</creatorcontrib><creatorcontrib>ARMSTRONG, EUAN</creatorcontrib><creatorcontrib>JUILLERAT, MARCEL ALEXANDRE</creatorcontrib><creatorcontrib>NICOLAS, PIERRE</creatorcontrib><creatorcontrib>KOCHHAR, SUNIL</creatorcontrib><creatorcontrib>REDGWELL, ROBERT</creatorcontrib><title>Chocolate flavour manipulation</title><description>A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJBzzshPzs9JLElVSMtJLMsvLVLITczLLCgFCmXm5_EwsKYl5hSn8kJpbgYVN9cQZw_d1IL8-NTigsTk1LzUknjHUCMDAyNjI0NDQ3NnZ0tjIpUBAPrDJjk</recordid><startdate>20131107</startdate><enddate>20131107</enddate><creator>SIEVERT, DIETMAR</creator><creator>SPADONE, JEAN-CLAUDE</creator><creator>BUDWIG, CHRISTOPHER</creator><creator>HANSEN, CARL ERIK</creator><creator>ARMSTRONG, EUAN</creator><creator>JUILLERAT, MARCEL ALEXANDRE</creator><creator>NICOLAS, PIERRE</creator><creator>KOCHHAR, SUNIL</creator><creator>REDGWELL, ROBERT</creator><scope>EVB</scope></search><sort><creationdate>20131107</creationdate><title>Chocolate flavour manipulation</title><author>SIEVERT, DIETMAR ; SPADONE, JEAN-CLAUDE ; BUDWIG, CHRISTOPHER ; HANSEN, CARL ERIK ; ARMSTRONG, EUAN ; JUILLERAT, MARCEL ALEXANDRE ; NICOLAS, PIERRE ; KOCHHAR, SUNIL ; REDGWELL, ROBERT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2002321117CC93</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2013</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SIEVERT, DIETMAR</creatorcontrib><creatorcontrib>SPADONE, JEAN-CLAUDE</creatorcontrib><creatorcontrib>BUDWIG, CHRISTOPHER</creatorcontrib><creatorcontrib>HANSEN, CARL ERIK</creatorcontrib><creatorcontrib>ARMSTRONG, EUAN</creatorcontrib><creatorcontrib>JUILLERAT, MARCEL ALEXANDRE</creatorcontrib><creatorcontrib>NICOLAS, PIERRE</creatorcontrib><creatorcontrib>KOCHHAR, SUNIL</creatorcontrib><creatorcontrib>REDGWELL, ROBERT</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SIEVERT, DIETMAR</au><au>SPADONE, JEAN-CLAUDE</au><au>BUDWIG, CHRISTOPHER</au><au>HANSEN, CARL ERIK</au><au>ARMSTRONG, EUAN</au><au>JUILLERAT, MARCEL ALEXANDRE</au><au>NICOLAS, PIERRE</au><au>KOCHHAR, SUNIL</au><au>REDGWELL, ROBERT</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Chocolate flavour manipulation</title><date>2013-11-07</date><risdate>2013</risdate><abstract>A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_AU2002321117CC9 |
| source | esp@cenet |
| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Chocolate flavour manipulation |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T21%3A35%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SIEVERT,%20DIETMAR&rft.date=2013-11-07&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EAU2002321117CC9%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |