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Display Formats for Patents
- IALL (Full Record)
- ALL (Full Record)
- SCAN (Sample Format in Random Order, Free)
- SAM (Sample: Title Plus Indexing)
- TI (Title)
- BIB (Bibliographic Citation)
- CBIB (Compressed Bibliographic Citation)
- IBIB (Indented Bibliographic Citation)
- BIB ABS (Citation and Abstract)
- IBIB ABS (Indented Citation and Abstract)
- CBIB ABS (Citation and Abstract)
IALL (Full Record)
=> d L7 iall 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
ACCESSION NUMBER: 125:141176 CA
TITLE: Process for manufacture of reduced fat chocolate
INVENTOR(S): Zumbe, Albert; Sanders, Nigel
PATENT ASSIGNEE(S): Cadbury Schweppes Plc, UK
SOURCE: PCT Int. Appl., 17 pp.
CODEN: PIXXD2
NUMBER DATE
-------------- ------
PATENT INFORMATION: WO 9619923 A1 960704
DESIGNATED STATES: W: AL, AM, AT, AU, BB, BG, BR, BY, CA, CH, CN,
CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS, JP, KE,
KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG,
MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE,
SG, SI, SK
RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK,
ES, FR, GA, GB, GR, IE, IT, LU, MC, ML, MR, NE,
NL, PT, SE, SN, TD, TG
APPLICATION INFORMATION: WO 95-GB3010 951221
PRIORITY APPLN. INFO.: GB 94-26078 941223
DOCUMENT TYPE: Patent
LANGUAGE: English
INT. PATENT CLASSIF.:
MAIN: A23G001-00
CLASSIFICATION: 17-6 (Food and Feed Chemistry)
ABSTRACT:
The fat-derived energy content of chocolate can be reduced during
formulation by controlling the particle size so as to avoid as far as
possible the presence of ultrafine particles. A chocolate compn. having
a total fat content of 18-24.9 wt.% is produced by mixing particles of
solid chocolate-making ingredients intimately mixed with at least one fat
and emulsifier. To reduce the viscosity of the mixt., (a) .ltoreq.1 wt.%
of the particles exceed 60 .mu.m, and (b) .ltoreq.15 wt.% of the
particles are <2 .mu.m and/or .ltoreq.20 wt.% of the particles are <3
.mu.m. Thus, cocoa liquor (3 kg) was milled in a ball mill to meet the
specified particle size distribution. Sugar (50 kg), full cream milk
powder (24.5 kg), and skimmed milk powder (6.6 kg) were individually
milled to pa particle size distribution in which the median particle size
was 8.2 .mu.m and D90 = 26.7 .mu.m. The milled ingredients were mixed to
make a chocolate base having a fat content of 7.94 wt.%. Milled cocoa
liquor (1.4 kg) and low fat chocolate base (10 kg) were conched for about
4 h at 40.degree. with cocoa butter (250 g) and butterfat (900 g) to form
a paste. Ammonium phosphatides (65 g) and polyglycerol polyricinoleate
(40 g) were added and mixed until fluid. The chocolate produced had a
fat content of 22.38 wt.% and was hand tempered and molded.
SUPPL. TERM: chocolate reduced fat particle size
INDEX TERM: Phosphatides
ROLE: FFD (Food or feed use); BIOL (Biological study);
USES (Uses)
(ammonium salts; manuf. of reduced-fat chocolate by
controlling particle size)
INDEX TERM: Chocolate
Emulsifying agents
Particle size
Sweetening agents
(manuf. of reduced-fat chocolate by controlling
particle size)
INDEX TERM: Cocoa butter
ROLE: FFD (Food or feed use); BIOL (Biological study);
USES (Uses)
(manuf. of reduced-fat chocolate by controlling
particle size)
INDEX TERM: Milk
(skimmed powder; manuf. of reduced-fat chocolate by
controlling particle size)
INDEX TERM: Chocolate
(bitter, manuf. of reduced-fat chocolate by
controlling particle size)
INDEX TERM: Fats and Glyceridic oils
ROLE: FFD (Food or feed use); BIOL (Biological study);
USES (Uses)
(butter, manuf. of reduced-fat chocolate by
controlling particle size)
INDEX TERM: Cocoa products
(powders, manuf. of reduced-fat chocolate by
controlling particle size)
INDEX TERM: 29894-35-7, Polyglycerol polyricinoleate
ROLE: FFD (Food or feed use); BIOL (Biological study);
USES (Uses)
(manuf. of reduced-fat chocolate by controlling
particle size)
ALL (Full Record)
=> d L7 all 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
AN 125:141176 CA
TI Process for manufacture of reduced fat chocolate
IN Zumbe, Albert; Sanders, Nigel
PA Cadbury Schweppes Plc, UK
SO PCT Int. Appl., 17 pp.
CODEN: PIXXD2
PI WO 9619923 A1 960704
DS W: AL, AM, AT, AU, BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES,
FI, GB, GE, HU, IS, JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU,
LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG,
SI, SK
RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK, ES, FR, GA, GB, GR,
IE, IT, LU, MC, ML, MR, NE, NL, PT, SE, SN, TD, TG
AI WO 95-GB3010 951221
PRAI GB 94-26078 941223
DT Patent
LA English
IC ICM A23G001-00
CC 17-6 (Food and Feed Chemistry)
AB The fat-derived energy content of chocolate can be reduced during
formulation by controlling the particle size so as to avoid as far
as possible the presence of ultrafine particles. A chocolate compn.
having a total fat content of 18-24.9 wt.% is produced by mixing
particles of solid chocolate-making ingredients intimately mixed
with at least one fat and emulsifier. To reduce the viscosity of
the mixt., (a) .ltoreq.1 wt.% of the particles exceed 60 .mu.m, and
(b) .ltoreq.15 wt.% of the particles are <2 .mu.m and/or .ltoreq.20
wt.% of the particles are <3 .mu.m. Thus, cocoa liquor (3 kg) was
milled in a ball mill to meet the specified particle size
distribution. Sugar (50 kg), full cream milk powder (24.5 kg), and
skimmed milk powder (6.6 kg) were individually milled to pa particle
size distribution in which the median particle size was 8.2 .mu.m
and D90 = 26.7 .mu.m. The milled ingredients were mixed to make a
chocolate base having a fat content of 7.94 wt.%. Milled cocoa
liquor (1.4 kg) and low fat chocolate base (10 kg) were conched for
about 4 h at 40.degree. with cocoa butter (250 g) and butterfat (900
g) to form a paste. Ammonium phosphatides (65 g) and polyglycerol
polyricinoleate (40 g) were added and mixed until fluid. The
chocolate produced had a fat content of 22.38 wt.% and was hand
tempered and molded.
ST chocolate reduced fat particle size
IT Phosphatides
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(ammonium salts; manuf. of reduced-fat chocolate by controlling
particle size)
IT Chocolate
Emulsifying agents
Particle size
Sweetening agents
(manuf. of reduced-fat chocolate by controlling particle size)
IT Cocoa butter
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(manuf. of reduced-fat chocolate by controlling particle size)
IT Milk
(skimmed powder; manuf. of reduced-fat chocolate by controlling
particle size)
IT Chocolate
(bitter, manuf. of reduced-fat chocolate by controlling particle
size)
IT Fats and Glyceridic oils
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(butter, manuf. of reduced-fat chocolate by controlling particle
size)
IT Cocoa products
(powders, manuf. of reduced-fat chocolate by controlling particle
size)
IT 29894-35-7, Polyglycerol polyricinoleate
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(manuf. of reduced-fat chocolate by controlling particle size)
IBIB (Indented bibliographic citation)
=> d L7 ibib 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
ACCESSION NUMBER: 125:141176 CA
TITLE: Process for manufacture of reduced fat chocolate
INVENTOR(S): Zumbe, Albert; Sanders, Nigel
PATENT ASSIGNEE(S): Cadbury Schweppes Plc, UK
SOURCE: PCT Int. Appl., 17 pp.
CODEN: PIXXD2
NUMBER DATE
-------------- ------
PATENT INFORMATION: WO 9619923 A1 960704
DESIGNATED STATES: W: AL, AM, AT, AU, BB, BG, BR, BY, CA, CH, CN,
CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS, JP, KE,
KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG,
MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE,
SG, SI, SK
RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK,
ES, FR, GA, GB, GR, IE, IT, LU, MC, ML, MR, NE,
NL, PT, SE, SN, TD, TG
APPLICATION INFORMATION: WO 95-GB3010 951221
PRIORITY APPLN. INFO.: GB 94-26078 941223
DOCUMENT TYPE: Patent
LANGUAGE: English
CBIB (Compressed bibliographic citation)
=> d L7 cbib 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
125:141176 Process for manufacture of reduced fat chocolate. Zumbe,
Albert; Sanders, Nigel (Cadbury Schweppes Plc, UK). PCT Int. Appl.
WO 9619923 A1 960704, 17 pp. DESIGNATED STATES: W: AL, AM, AT, AU,
BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS,
JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW,
MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK; RW: AT, BE, BF, BJ,
CF, CG, CH, CI, CM, DE, DK, ES, FR, GA, GB, GR, IE, IT, LU, MC, ML,
MR, NE, NL, PT, SE, SN, TD, TG. (English). CODEN: PIXXD2.
APPLICATION: WO 95-GB3010 951221. PRIORITY: GB 94-26078 941223.
BIB (Bibliographic citation)
=> d L7 bib 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
AN 125:141176 CA
TI Process for manufacture of reduced fat chocolate
IN Zumbe, Albert; Sanders, Nigel
PA Cadbury Schweppes Plc, UK
SO PCT Int. Appl., 17 pp.
CODEN: PIXXD2
PI WO 9619923 A1 960704
DS W: AL, AM, AT, AU, BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES,
FI, GB, GE, HU, IS, JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU,
LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG,
SI, SK
RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK, ES, FR, GA, GB, GR,
IE, IT, LU, MC, ML, MR, NE, NL, PT, SE, SN, TD, TG
AI WO 95-GB3010 951221
PRAI GB 94-26078 941223
DT Patent
LA English
IBIB ABS (Indented bibliographic citationand abstract)
=> d L7 ibib abs 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
ACCESSION NUMBER: 125:141176 CA
TITLE: Process for manufacture of reduced fat chocolate
INVENTOR(S): Zumbe, Albert; Sanders, Nigel
PATENT ASSIGNEE(S): Cadbury Schweppes Plc, UK
SOURCE: PCT Int. Appl., 17 pp.
CODEN: PIXXD2
NUMBER DATE
-------------- ------
PATENT INFORMATION: WO 9619923 A1 960704
DESIGNATED STATES: W: AL, AM, AT, AU, BB, BG, BR, BY, CA, CH, CN,
CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS, JP, KE,
KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG,
MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE,
SG, SI, SK
RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK,
ES, FR, GA, GB, GR, IE, IT, LU, MC, ML, MR, NE,
NL, PT, SE, SN, TD, TG
APPLICATION INFORMATION: WO 95-GB3010 951221
PRIORITY APPLN. INFO.: GB 94-26078 941223
DOCUMENT TYPE: Patent
LANGUAGE: English
AB The fat-derived energy content of chocolate can be reduced during
formulation by controlling the particle size so as to avoid as far
as possible the presence of ultrafine particles. A chocolate compn.
having a total fat content of 18-24.9 wt.% is produced by mixing
particles of solid chocolate-making ingredients intimately mixed
with at least one fat and emulsifier. To reduce the viscosity of
the mixt., (a) .ltoreq.1 wt.% of the particles exceed 60 .mu.m, and
(b) .ltoreq.15 wt.% of the particles are <2 .mu.m and/or .ltoreq.20
wt.% of the particles are <3 .mu.m. Thus, cocoa liquor (3 kg) was
milled in a ball mill to meet the specified particle size
distribution. Sugar (50 kg), full cream milk powder (24.5 kg), and
skimmed milk powder (6.6 kg) were individually milled to pa particle
size distribution in which the median particle size was 8.2 .mu.m
and D90 = 26.7 .mu.m. The milled ingredients were mixed to make a
chocolate base having a fat content of 7.94 wt.%. Milled cocoa
liquor (1.4 kg) and low fat chocolate base (10 kg) were conched for
about 4 h at 40.degree. with cocoa butter (250 g) and butterfat (900
g) to form a paste. Ammonium phosphatides (65 g) and polyglycerol
polyricinoleate (40 g) were added and mixed until fluid. The
chocolate produced had a fat content of 22.38 wt.% and was hand
tempered and molded.
CBIB ABS (Compressed citation and abstract)
Note: You can also use bib abs or ibib abs
=> d L7 cbib abs 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
125:141176 Process for manufacture of reduced fat chocolate. Zumbe,
Albert; Sanders, Nigel (Cadbury Schweppes Plc, UK). PCT Int. Appl.
WO 9619923 A1 960704, 17 pp. DESIGNATED STATES: W: AL, AM, AT, AU,
BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS,
JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW,
MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK; RW: AT, BE, BF, BJ,
CF, CG, CH, CI, CM, DE, DK, ES, FR, GA, GB, GR, IE, IT, LU, MC, ML,
MR, NE, NL, PT, SE, SN, TD, TG. (English). CODEN: PIXXD2.
APPLICATION: WO 95-GB3010 951221. PRIORITY: GB 94-26078 941223.
AB The fat-derived energy content of chocolate can be reduced during
formulation by controlling the particle size so as to avoid as far
as possible the presence of ultrafine particles. A chocolate compn.
having a total fat content of 18-24.9 wt.% is produced by mixing
particles of solid chocolate-making ingredients intimately mixed
with at least one fat and emulsifier. To reduce the viscosity of
the mixt., (a) .ltoreq.1 wt.% of the particles exceed 60 .mu.m, and
(b) .ltoreq.15 wt.% of the particles are <2 .mu.m and/or .ltoreq.20
wt.% of the particles are <3 .mu.m. Thus, cocoa liquor (3 kg) was
milled in a ball mill to meet the specified particle size
distribution. Sugar (50 kg), full cream milk powder (24.5 kg), and
skimmed milk powder (6.6 kg) were individually milled to pa particle
size distribution in which the median particle size was 8.2 .mu.m
and D90 = 26.7 .mu.m. The milled ingredients were mixed to make a
chocolate base having a fat content of 7.94 wt.%. Milled cocoa
liquor (1.4 kg) and low fat chocolate base (10 kg) were conched for
about 4 h at 40.degree. with cocoa butter (250 g) and butterfat (900
g) to form a paste. Ammonium phosphatides (65 g) and polyglycerol
polyricinoleate (40 g) were added and mixed until fluid. The
chocolate produced had a fat content of 22.38 wt.% and was hand
tempered and molded.
BIB ABS (Citation and abstract)
=> d L7 bib abs 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
AN 125:141176 CA
TI Process for manufacture of reduced fat chocolate
IN Zumbe, Albert; Sanders, Nigel
PA Cadbury Schweppes Plc, UK
SO PCT Int. Appl., 17 pp.
CODEN: PIXXD2
PI WO 9619923 A1 960704
DS W: AL, AM, AT, AU, BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES,
FI, GB, GE, HU, IS, JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU,
LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG,
SI, SK
RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK, ES, FR, GA, GB, GR,
IE, IT, LU, MC, ML, MR, NE, NL, PT, SE, SN, TD, TG
AI WO 95-GB3010 951221
PRAI GB 94-26078 941223
DT Patent
LA English
AB The fat-derived energy content of chocolate can be reduced during
formulation by controlling the particle size so as to avoid as far
as possible the presence of ultrafine particles. A chocolate compn.
having a total fat content of 18-24.9 wt.% is produced by mixing
particles of solid chocolate-making ingredients intimately mixed
with at least one fat and emulsifier. To reduce the viscosity of
the mixt., (a) .ltoreq.1 wt.% of the particles exceed 60 .mu.m, and
(b) .ltoreq.15 wt.% of the particles are <2 .mu.m and/or .ltoreq.20
wt.% of the particles are <3 .mu.m. Thus, cocoa liquor (3 kg) was
milled in a ball mill to meet the specified particle size
distribution. Sugar (50 kg), full cream milk powder (24.5 kg), and
skimmed milk powder (6.6 kg) were individually milled to pa particle
size distribution in which the median particle size was 8.2 .mu.m
and D90 = 26.7 .mu.m. The milled ingredients were mixed to make a
chocolate base having a fat content of 7.94 wt.%. Milled cocoa
liquor (1.4 kg) and low fat chocolate base (10 kg) were conched for
about 4 h at 40.degree. with cocoa butter (250 g) and butterfat (900
g) to form a paste. Ammonium phosphatides (65 g) and polyglycerol
polyricinoleate (40 g) were added and mixed until fluid. The
chocolate produced had a fat content of 22.38 wt.% and was hand
tempered and molded.
TI (Title)
=> d L7 ti 5 L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS TI Process for manufacture of reduced fat chocolate
SCAN (Sample format in random order, free)
=> d L7 scan
L7 740 ANSWERS CA COPYRIGHT 1996 ACS
IC ICM A23G001-00
CC 17-6 (Food and Feed Chemistry)
TI Process for manufacture of reduced fat chocolate
ST chocolate reduced fat particle size
IT Phosphatides
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(ammonium salts; manuf. of reduced-fat chocolate by controlling
particle size)
IT Chocolate
Emulsifying agents
Particle size
Sweetening agents
(manuf. of reduced-fat chocolate by controlling particle size)
IT Cocoa butter
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(manuf. of reduced-fat chocolate by controlling particle size)
IT Milk
(skimmed powder; manuf. of reduced-fat chocolate by controlling
particle size)
IT Chocolate
(bitter, manuf. of reduced-fat chocolate by controlling particle
size)
IT Fats and Glyceridic oils
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(butter, manuf. of reduced-fat chocolate by controlling particle
size)
IT Cocoa products
(powders, manuf. of reduced-fat chocolate by controlling particle
size)
IT 29894-35-7, Polyglycerol polyricinoleate
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(manuf. of reduced-fat chocolate by controlling particle size)
HOW MANY MORE ANSWERS DO YOU WISH TO SCAN? (1):0
SAM (Sample, title plus indexing)
=> d L7 sam 5
L7 ANSWER 5 OF 740 CA COPYRIGHT 1996 ACS
IC ICM A23G001-00
CC 17-6 (Food and Feed Chemistry)
TI Process for manufacture of reduced fat chocolate
ST chocolate reduced fat particle size
IT Phosphatides
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(ammonium salts; manuf. of reduced-fat chocolate by controlling
particle size)
IT Chocolate
Emulsifying agents
Particle size
Sweetening agents
(manuf. of reduced-fat chocolate by controlling particle size)
IT Cocoa butter
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(manuf. of reduced-fat chocolate by controlling particle size)
IT Milk
(skimmed powder; manuf. of reduced-fat chocolate by controlling
particle size)
IT Chocolate
(bitter, manuf. of reduced-fat chocolate by controlling particle
size)
IT Fats and Glyceridic oils
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(butter, manuf. of reduced-fat chocolate by controlling particle
size)
IT Cocoa products
(powders, manuf. of reduced-fat chocolate by controlling particle
size)
IT 29894-35-7, Polyglycerol polyricinoleate
RL: FFD (Food or feed use); BIOL (Biological study); USES (Uses)
(manuf. of reduced-fat chocolate by controlling particle size)