METHOD FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS
A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| 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 | MANNS, James, M CONWAY, William KIM, Dennis, A CLUET, Denis RICHAR, Thomas, M STREUBER, Robert MEIGHEN, Greg, A DEGADY, Marc |
| description | A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3102039A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3102039A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3102039A13</originalsourceid><addsrcrecordid>eNrjZDDxdQ3x8HdRcPMPUggI8ncJdQ7x9PdT8HdT8PEPVwh3DHENUnAEioV5hkQquHn6-Hj6uQfzMLCmJeYUp_JCaW4GBTfXEGcP3dSC_PjU4oLE5NS81JJ41wBjQwMjA2NLR0NjIpQAAINFJwU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS</title><source>esp@cenet</source><creator>MANNS, James, M ; CONWAY, William ; KIM, Dennis, A ; CLUET, Denis ; RICHAR, Thomas, M ; STREUBER, Robert ; MEIGHEN, Greg, A ; DEGADY, Marc</creator><creatorcontrib>MANNS, James, M ; CONWAY, William ; KIM, Dennis, A ; CLUET, Denis ; RICHAR, Thomas, M ; STREUBER, Robert ; MEIGHEN, Greg, A ; DEGADY, Marc</creatorcontrib><description>A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.</description><language>eng ; fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2016</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=20161214&DB=EPODOC&CC=EP&NR=3102039A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161214&DB=EPODOC&CC=EP&NR=3102039A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MANNS, James, M</creatorcontrib><creatorcontrib>CONWAY, William</creatorcontrib><creatorcontrib>KIM, Dennis, A</creatorcontrib><creatorcontrib>CLUET, Denis</creatorcontrib><creatorcontrib>RICHAR, Thomas, M</creatorcontrib><creatorcontrib>STREUBER, Robert</creatorcontrib><creatorcontrib>MEIGHEN, Greg, A</creatorcontrib><creatorcontrib>DEGADY, Marc</creatorcontrib><title>METHOD FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS</title><description>A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDxdQ3x8HdRcPMPUggI8ncJdQ7x9PdT8HdT8PEPVwh3DHENUnAEioV5hkQquHn6-Hj6uQfzMLCmJeYUp_JCaW4GBTfXEGcP3dSC_PjU4oLE5NS81JJ41wBjQwMjA2NLR0NjIpQAAINFJwU</recordid><startdate>20161214</startdate><enddate>20161214</enddate><creator>MANNS, James, M</creator><creator>CONWAY, William</creator><creator>KIM, Dennis, A</creator><creator>CLUET, Denis</creator><creator>RICHAR, Thomas, M</creator><creator>STREUBER, Robert</creator><creator>MEIGHEN, Greg, A</creator><creator>DEGADY, Marc</creator><scope>EVB</scope></search><sort><creationdate>20161214</creationdate><title>METHOD FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS</title><author>MANNS, James, M ; CONWAY, William ; KIM, Dennis, A ; CLUET, Denis ; RICHAR, Thomas, M ; STREUBER, Robert ; MEIGHEN, Greg, A ; DEGADY, Marc</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3102039A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2016</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>MANNS, James, M</creatorcontrib><creatorcontrib>CONWAY, William</creatorcontrib><creatorcontrib>KIM, Dennis, A</creatorcontrib><creatorcontrib>CLUET, Denis</creatorcontrib><creatorcontrib>RICHAR, Thomas, M</creatorcontrib><creatorcontrib>STREUBER, Robert</creatorcontrib><creatorcontrib>MEIGHEN, Greg, A</creatorcontrib><creatorcontrib>DEGADY, Marc</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MANNS, James, M</au><au>CONWAY, William</au><au>KIM, Dennis, A</au><au>CLUET, Denis</au><au>RICHAR, Thomas, M</au><au>STREUBER, Robert</au><au>MEIGHEN, Greg, A</au><au>DEGADY, Marc</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS</title><date>2016-12-14</date><risdate>2016</risdate><abstract>A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP3102039A1 |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHOD FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T17%3A09%3A23IST&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=MANNS,%20James,%20M&rft.date=2016-12-14&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP3102039A1%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 |