COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME
The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 - 42 wt. % of total fat, 20 - 60 wt. % water, and wherein 10 - 20 wt. % of the fat is oil bodies. The invention also r...
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| creator | NAPOLITANO, Guillermo E |
| description | The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 - 42 wt. % of total fat, 20 - 60 wt. % water, and wherein 10 - 20 wt. % of the fat is oil bodies. The invention also relates to a process for producing the coating composition wherein said process comprising the steps: providing the chocolate, oil bodies and water, diluting the oil bodies in water to form a suspension, heating the suspension to at least 90°C, adding and mixing the chocolate to the suspension, heating the suspension to at least 90°C for at least 5 minutes, and cooling the suspension.
L'invention concerne une composition pour l'enrobage d'une confiserie glacée, la composition comprenant, exprimée en % en poids (sur la base du poids total de l'enrobage), comprenant de 23,5 à 42 % en poids de graisse totale, de 20 à 60 % en poids d'eau, et de 10 à 20 % en poids de la graisse étant des corps huileux. L'invention concerne également un procédé de production de la composition d'enrobage, ledit procédé comprenant les étapes consistant à : fournir le chocolat, des corps huileux et de l'eau, diluer les corps huileux dans l'eau pour former une suspension, chauffer la suspension à au moins 90 °C, ajouter et mélanger le chocolat à la suspension, chauffer la suspension à au moins 90 °C pendant au moins 5 minutes, et refroidir la suspension. |
| format | Patent |
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L'invention concerne une composition pour l'enrobage d'une confiserie glacée, la composition comprenant, exprimée en % en poids (sur la base du poids total de l'enrobage), comprenant de 23,5 à 42 % en poids de graisse totale, de 20 à 60 % en poids d'eau, et de 10 à 20 % en poids de la graisse étant des corps huileux. L'invention concerne également un procédé de production de la composition d'enrobage, ledit procédé comprenant les étapes consistant à : fournir le chocolat, des corps huileux et de l'eau, diluer les corps huileux dans l'eau pour former une suspension, chauffer la suspension à au moins 90 °C, ajouter et mélanger le chocolat à la suspension, chauffer la suspension à au moins 90 °C pendant au moins 5 minutes, et refroidir la suspension.</description><language>eng ; fre</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</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=20210603&DB=EPODOC&CC=WO&NR=2021105333A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210603&DB=EPODOC&CC=WO&NR=2021105333A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NAPOLITANO, Guillermo E</creatorcontrib><title>COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME</title><description>The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 - 42 wt. % of total fat, 20 - 60 wt. % water, and wherein 10 - 20 wt. % of the fat is oil bodies. The invention also relates to a process for producing the coating composition wherein said process comprising the steps: providing the chocolate, oil bodies and water, diluting the oil bodies in water to form a suspension, heating the suspension to at least 90°C, adding and mixing the chocolate to the suspension, heating the suspension to at least 90°C for at least 5 minutes, and cooling the suspension.
L'invention concerne une composition pour l'enrobage d'une confiserie glacée, la composition comprenant, exprimée en % en poids (sur la base du poids total de l'enrobage), comprenant de 23,5 à 42 % en poids de graisse totale, de 20 à 60 % en poids d'eau, et de 10 à 20 % en poids de la graisse étant des corps huileux. L'invention concerne également un procédé de production de la composition d'enrobage, ledit procédé comprenant les étapes consistant à : fournir le chocolat, des corps huileux et de l'eau, diluer les corps huileux dans l'eau pour former une suspension, chauffer la suspension à au moins 90 °C, ajouter et mélanger le chocolat à la suspension, chauffer la suspension à au moins 90 °C pendant au moins 5 minutes, et refroidir la suspension.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAh09vcN8A_2DPH091Nw8w9ScPZ3DPH0c1dwC_KPcvUDcv3cXJ1Bsq5BkQqOfi4KjgoBQf7OrsHBYOW-jn6hbo7OIaFBIE3Bjr6uPAysaYk5xam8UJqbQdnNNcTZQze1ID8-tbggMTk1L7UkPtzfyMDI0NDA1NjY2NHQmDhVAHjMMFA</recordid><startdate>20210603</startdate><enddate>20210603</enddate><creator>NAPOLITANO, Guillermo E</creator><scope>EVB</scope></search><sort><creationdate>20210603</creationdate><title>COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME</title><author>NAPOLITANO, Guillermo E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2021105333A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2021</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NAPOLITANO, Guillermo E</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NAPOLITANO, Guillermo E</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME</title><date>2021-06-03</date><risdate>2021</risdate><abstract>The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 - 42 wt. % of total fat, 20 - 60 wt. % water, and wherein 10 - 20 wt. % of the fat is oil bodies. The invention also relates to a process for producing the coating composition wherein said process comprising the steps: providing the chocolate, oil bodies and water, diluting the oil bodies in water to form a suspension, heating the suspension to at least 90°C, adding and mixing the chocolate to the suspension, heating the suspension to at least 90°C for at least 5 minutes, and cooling the suspension.
L'invention concerne une composition pour l'enrobage d'une confiserie glacée, la composition comprenant, exprimée en % en poids (sur la base du poids total de l'enrobage), comprenant de 23,5 à 42 % en poids de graisse totale, de 20 à 60 % en poids d'eau, et de 10 à 20 % en poids de la graisse étant des corps huileux. L'invention concerne également un procédé de production de la composition d'enrobage, ledit procédé comprenant les étapes consistant à : fournir le chocolat, des corps huileux et de l'eau, diluer les corps huileux dans l'eau pour former une suspension, chauffer la suspension à au moins 90 °C, ajouter et mélanger le chocolat à la suspension, chauffer la suspension à au moins 90 °C pendant au moins 5 minutes, et refroidir la suspension.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME |
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