Cheese flavored confection composition and process for its preparation
Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with f...
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| creator | PUGLIA, WAYNE J VINK, WALTER V ROSA, DONNA M |
| description | Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with fat. A dispersing agent e.g. lecithin, may be present at 0.3-0.6 wt.% (a) = 25-45 wt.%, max. water content 5%, at least part being aged cheese solids; (b) = 25-45 wt.% non-fatty dry milk; (c) = 20-32 wt.% fat of animal, vegetable or mineral origin. Flavouring material may be added. (a) and (c) May be processed together in a three-roll refiner. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP0121253A2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP0121253A2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP0121253A23</originalsourceid><addsrcrecordid>eNrjZHBzzkhNLU5VSMtJLMsvSk1RSM7PS0tNLsnMzwMycwvyizPB7MS8FIWCovzk1OJihbT8IoXMkmIgP7UgsSgRJM_DwJqWmFOcyguluRkU3FxDnD10Uwvy41OLCxKTU_NSS-JdAwwMjQyNTI0djYyJUAIAAy0znQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Cheese flavored confection composition and process for its preparation</title><source>esp@cenet</source><creator>PUGLIA, WAYNE J ; VINK, WALTER V ; ROSA, DONNA M</creator><creatorcontrib>PUGLIA, WAYNE J ; VINK, WALTER V ; ROSA, DONNA M</creatorcontrib><description>Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with fat. A dispersing agent e.g. lecithin, may be present at 0.3-0.6 wt.% (a) = 25-45 wt.%, max. water content 5%, at least part being aged cheese solids; (b) = 25-45 wt.% non-fatty dry milk; (c) = 20-32 wt.% fat of animal, vegetable or mineral origin. Flavouring material may be added. (a) and (c) May be processed together in a three-roll refiner.</description><language>eng ; fre ; ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; 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>1984</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=19841010&DB=EPODOC&CC=EP&NR=0121253A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19841010&DB=EPODOC&CC=EP&NR=0121253A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PUGLIA, WAYNE J</creatorcontrib><creatorcontrib>VINK, WALTER V</creatorcontrib><creatorcontrib>ROSA, DONNA M</creatorcontrib><title>Cheese flavored confection composition and process for its preparation</title><description>Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with fat. A dispersing agent e.g. lecithin, may be present at 0.3-0.6 wt.% (a) = 25-45 wt.%, max. water content 5%, at least part being aged cheese solids; (b) = 25-45 wt.% non-fatty dry milk; (c) = 20-32 wt.% fat of animal, vegetable or mineral origin. Flavouring material may be added. (a) and (c) May be processed together in a three-roll refiner.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</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>1984</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHBzzkhNLU5VSMtJLMsvSk1RSM7PS0tNLsnMzwMycwvyizPB7MS8FIWCovzk1OJihbT8IoXMkmIgP7UgsSgRJM_DwJqWmFOcyguluRkU3FxDnD10Uwvy41OLCxKTU_NSS-JdAwwMjQyNTI0djYyJUAIAAy0znQ</recordid><startdate>19841010</startdate><enddate>19841010</enddate><creator>PUGLIA, WAYNE J</creator><creator>VINK, WALTER V</creator><creator>ROSA, DONNA M</creator><scope>EVB</scope></search><sort><creationdate>19841010</creationdate><title>Cheese flavored confection composition and process for its preparation</title><author>PUGLIA, WAYNE J ; VINK, WALTER V ; ROSA, DONNA M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0121253A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1984</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</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>PUGLIA, WAYNE J</creatorcontrib><creatorcontrib>VINK, WALTER V</creatorcontrib><creatorcontrib>ROSA, DONNA M</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PUGLIA, WAYNE J</au><au>VINK, WALTER V</au><au>ROSA, DONNA M</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Cheese flavored confection composition and process for its preparation</title><date>1984-10-10</date><risdate>1984</risdate><abstract>Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with fat. A dispersing agent e.g. lecithin, may be present at 0.3-0.6 wt.% (a) = 25-45 wt.%, max. water content 5%, at least part being aged cheese solids; (b) = 25-45 wt.% non-fatty dry milk; (c) = 20-32 wt.% fat of animal, vegetable or mineral origin. Flavouring material may be added. (a) and (c) May be processed together in a three-roll refiner.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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 | Cheese flavored confection composition and process for its preparation |
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