子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | HOLOGRAPHICALLY TRANSFERABLE IMAGES | EP97941632.8 | 1997-09-19 | EP1015941A1 | 2000-07-05 | STEPANEK, Stephen, B. |
| A holographic image (2) that has been transferred from a conventional polymeric support (2) to a foil support (3) is described in this invention. This image on a foil support (3) may then be wound up in a roll (14), it can be used as a wrapping element for a host of applications. This element and process permits the wide spread use of such holographic images, such use not being available until now. | ||||||
| 142 | MARBLED SURFACE CHOCOLATE PRODUCT | EP06813399.0 | 2006-08-10 | EP1921925B1 | 2016-10-26 | ALBERT, Bradley, S. |
| 143 | COATED CHEWING GUM AND ITS PROCESS OF MANUFACTURE | EP14724008.9 | 2014-04-23 | EP2988620A1 | 2016-03-02 | COLLE, Roberto; BALDI, Gianni; DELEO, Maurizio |
| The present invention relates to chewing gum having a coating with a satin effect and optionally containing a filling in the form of particulate matter. The invention also relates to methods of obtaining said chewing gum. | ||||||
| 144 | INSTANT SOLID BEVERAGE AND METHODS OF PREPARATION | EP12734900.9 | 2012-07-05 | EP2729018A1 | 2014-05-14 | LIAN HWEE PENG, Rebecca; WANG, Michael; ZHU, ShengHua; BAUER, Werner |
| The invention concerns An instant solid beverage in form of granules, each granule (1) comprising : - 0.1 to 30 % by weight of a beverage concentrate (2), and - 60 to 95 % by weight of a carbohydrate (3), wherein particles of the carbohydrate (3) construct a meshwork structure of the granule (1), and wherein debris or drops of the beverage concentrate (2) inset dispersedly among the carbohydrate particles meshwork structure (3) or debris or drops of the beverage concentrate (2) act as linkage bridges between particles of the carbohydrate (3), and wherein pores (4) are dispersed within the meshwork structure. | ||||||
| 145 | PEARLESCENT PIGMENT SURFACE TREATMENT FOR CHEWABLE CONFECTIONERY AND METHODS OF MAKING THE SAME | EP11730826.2 | 2011-06-28 | EP2584914A1 | 2013-05-01 | CAMPOMANES MARIN, Juan Pablo; SCHMITZ, Kristen; SHETTY, Aditi |
| Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and methods for making the pearlescent coated chewing gum compositions. | ||||||
| 146 | Micronization of polyols | EP10175145.1 | 2008-07-25 | EP2264042A1 | 2010-12-22 | Stouffs, Robert, Henri, Marcel; Gonze, Michel, Henri, Andre |
The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula CnH2n+2On and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions. |
||||||
| 147 | MICRONIZATION OF POLYOLS | EP08775360.4 | 2008-07-25 | EP2183262A1 | 2010-05-12 | GONZE, Michel, Henri, Andre; STOUFFS, Robert, Henri, Marcel |
| Micronized polyols having a particle size distribution (d50) of from 20 to 60 μm, and a flowability below or equal to 5 s/100g, preferably below 5 s/100g, are disclosed. The micronized polyols, although they have a smaller particle size distribution compared to the corresponding milled polyols, have improved flowability. Most preferably, the polyol is one or more of maltitol, isomalt, mannitol, sorbitol, xylitol and erythritol. Preferred polyols also demonstrate a compressibility index (%) of not less than 40. The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula CnH2n+2On and which is solid at 20 to 25°C, b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions. | ||||||
| 148 | IMPROVED CONFECTIONERY COMPOSITIONS USING NANOMATERIALS | EP07758609.7 | 2007-03-15 | EP1993370A2 | 2008-11-26 | CASTRO, Armando, J.; MIRZOEVA, Elena, S. |
| Improved confectionery compositions having nanomaterials and methods regarding same are presented. In an embodiment, the present invention provides a confectionery composition comprising a confectionery center surrounded by a coating containing a nanomaterial such as a nanoclay, a mixture of nanoclay materials, a nanocomposite material and combinations thereof. | ||||||
| 149 | MARBLED SURFACE CHOCOLATE PRODUCT | EP06813399.0 | 2006-08-10 | EP1921925A2 | 2008-05-21 | ALBERT, Bradley, S. |
| The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution. | ||||||
| 150 | METHOD FOR PRODUCING AN ACIDIC OR NEUTRAL FRESH MILK PRODUCT CONTAINING PIECES OF CHOCOLATE OR A CHOCOLATE-LIKE PRODUCT, FROM A SWEETENED PREPARATION | EP05806090.6 | 2005-10-24 | EP1833303A1 | 2007-09-19 | RABAULT, Jean-Luc; PICK, Gérard; GRUEL, Jean-François |
| The present invention relates to a method for producing a sweetened aqueous preparation in which 8 to 30% by weight, advantageously 10 to 30% by weight, relative to the total weight of the preparation, of chocolate pieces are dispersed, which method comprises the following successive steps: a) pasteurization of the chocolate having a fat content of between 43 and 85% by weight, with a pasteurization strength Fz of between 6000 and 10 000 000 min or sterilization of the chocolate having a fat content between 43 and 85% by weight; b) cooling of the pasteurized of sterilized chocolate to a temperature of between 24 and 450 C; c) injection of the pasteurized or sterilized, cooled chocolate into a stream of pasteurized or sterilized, sweetened aqueous preparation having a temperature of between the freezing point of the sweetened aqueous preparation and 150 C; d) solidification of the pasteurized of sterilized chocolate injected; e) optionnaly cutting and mixing of the injected and solidified, pasteurized of sterilized chocolate in the pasteurized or sterilized, sweetened aqueous preparation; f) recovery of a sweetened aqueous preparation in which 8 to 30% by weight, relative to the total weight of the preparation, of chocolate pieces having a fat content of between 43 and 85% by weight are dispersed, said preparation being concerved at a temperature of less that 100 C for at least 3 weeks. | ||||||
| 151 | FLAVOR INGREDIENTS FOR COOLING PREPARATIONS | EP04798784.7 | 2004-11-03 | EP1682641B1 | 2007-06-27 | GIERSCH, Wolfgang Klaus; VANRIETVELDE, Claude; LE, Anh; BARRA, Jérôme; TASHIRO, Hidemi |
| The present invention relates to the use of 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one, in the form of any one of its isomers or of a mixture thereof, as a perfuming or flavoring ingredient. The present invention also relates to the perfuming or flavoring compositions or articles containing the compounds. Compositions comprising 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one and at least one further compound having or imparting minty, fruity, and/or trigeminal organoleptic properties are also part of the present invention. | ||||||
| 152 | FLAVOR INGREDIENTS FOR COOLING PREPARATIONS | EP04798784.7 | 2004-11-03 | EP1682641A1 | 2006-07-26 | GIERSCH, Wolfgang Klaus; VANRIETVELDE, Claude; LE, Anh; BARRA, Jérôme; TASHIRO, Hidemi |
| The present invention relates to the use of 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one, in the form of any one of its isomers or of a mixture thereof, as a perfuming or flavoring ingredient. The present invention also relates to the perfuming or flavoring compositions or articles containing the compounds. Compositions comprising 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one and at least one further compound having or imparting minty, fruity, and/or trigeminal organoleptic properties are also part of the present invention. | ||||||
| 153 | RHEOLOGICALLY MODIFIED CONFECTIONERIES PRODUCED BY EMPLOYING PARTICULAR PARTICLE SIZE DISTRIBUTIONS | EP99913865.4 | 1999-03-12 | EP1061813B1 | 2006-06-21 | KAISER, John, Mark; PURWO, Sandy, Agus, Susanto |
| This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae, and the method of preparation thereof. Controlling particle packing, using continuous particle size ingredient distributions and discrete, bi-modal particle size ingredient distributions, has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25 % or greater fat content) having good rheological characteristics, while reducing cocoa butter usage. Specified particle size distributions are achieved through the selective blending of fine, medium and coarse ingredients. The continuous particle size distributions and bi-modal particle size distributions provide several parameters for manipulating the rheological properties of chocolate. | ||||||
| 154 | Granulés filmogènes poreux, procédé pour leur préparation et application dans le pelliculage des comprimés et confiseries | EP04300881.2 | 2004-12-13 | EP1552819A2 | 2005-07-13 | Trouve, Gérard; Girard, David; Malandain, Michel |
Composition filmogène sous forme de granulés de porosité π non nulle, caractérisée en ce qu'elle comprend pour 100 % massique de constituants, de 30 % à 100 % massique d'un polymère filmogène ou d'un mélange de plusieurs de ces polymères, de 0 % à 30 % massique d'un plastifiant ou d'un mélange de plastifiants et de 0 % à 70 % massique d'une charge inerte, et en ce que sa masse volumique apparente µ est inférieure à 0,5 g / cm3. Composition colorée comprenant en outre de 1 % à 40 % massique d'agents de coloration, procédé pour sa préparation et procédé de pelliculage de comprimés et de confiserie la mettant en oeuvre. |
||||||
| 155 | Coated candy products | EP01113547.2 | 2001-06-13 | EP1172038A3 | 2003-06-11 | Aebi, Marcel |
A process for preparing a candy product with a fat-based coating having embedded therein at least one edible object which comprises coating a candy base with a fat-based coating, softening the fat-based coating, embedding the at least one edible object in the fat-based coating and hardening the fat-based coating. |
||||||
| 156 | PAINT SET CONFECTIONERY | EP99964053.5 | 1999-12-02 | EP1135029A2 | 2001-09-26 | BAKER, Brad |
| A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value. | ||||||
| 157 | Children's play product comprising a pulverulent confectionery preparation | EP96202768.6 | 1996-10-04 | EP0769315A1 | 1997-04-23 | Van Zijl, Margriet Maria Alberdine; De Ries, Petrus Antonius Coenradus; Helming, Gerardus Johannus Wilhelmus Maria; Van Amerongen, Ronald Philip |
The invention relates to a children's play product, comprising a prepacked pulverulent confectionery preparation, suitable for making a kneadable dough, and means for shaping the dough, wherein the confectionery preparation preferably contains the following substances:
|
||||||
| 158 | ORGANOLEPTIC COMPOSITIONS | EP92900866.2 | 1991-12-09 | EP0515622B1 | 1994-07-20 | ANDERSON, Denise, A.; CHRISTENSON, Philip, A.; RIKER, Paul, J.; YURECKO, John, M., Jr. |
| The present invention provides organoleptic compositions which upon thermolysis, hydrolysis or both, release an odorant molecule. They find utility, for example, in tobacco, in tobacco paper, and as additives to food, beverages or gum. The compositions contain one or more dicarboalkoxy dioxolane derivatives having formula (I), wherein R?1 and R2¿ are, independently, -CO¿2R?3 wherein R3 is -H or lower alkyl, provided that in at least one of R?1 and R2, R3¿ is lower alkyl; wherein Z is a direct bond, or -CH=C(R4)-; where R4 is -H or an alkyl group; and Y is (II) or (III), where R?5 and R6¿ are independently -H, lower alkyl or -OR7 where R7 is -H or lower alkyl. | ||||||
| 159 | ORGANOLEPTIC COMPOSITIONS | EP92900866.0 | 1991-12-09 | EP0515622A1 | 1992-12-02 | ANDERSON, Denise, A.; CHRISTENSON, Philip, A.; RIKER, Paul, J.; YURECKO, John, M., Jr. |
| Compositions organoleptiques aptes à libérer une molécule odorante lors de la thermolyse et/ou de l'hydrolyse. Elles peuvent s'appliquer, par exemple, au tabac, au papier à cigarettes, et aux additifs pour les produits alimentaires, les boissons ou le chewing-gum. Les compositions comprennent un ou plusieurs dérivés de dicarboalcoxy dioxolane répondant à la formule (I), dans laquelle R1 et R2 représentent, indépendamment l'un de l'autre, -CO2R3 où R3 représente -H ou alkyle inférieur, à condition que, dans R1 et/ou R2, R3 représente alkyle inférieur; Z représente une liaison directe ou -CH=C(R4)-; où R4 représente -H ou un groupe alkyle; et Y représente (II) ou (III), dans lesquelles R5 et R6 représentent, indépendamment l'un de l'autre, -H, alkyle inférieur ou bien -OR7 où R7 représente -H ou alkyle inférieur. | ||||||
| 160 | MELTABLE HARD CANDY ARTICLE. | EP79900127 | 1979-08-13 | EP0008578A1 | 1980-03-05 | BANOWITZ BENJAMIN |
| Une plaque (10) d'une composition sucree stable et precuite d'une faible teneur en eau, qui peut etre fondue rapidement pour former un glacage cassant et non collant sur une patisserie, comprend un corps principal plat (11) muni, a sa surface inferieure (13), de courtes saillies de support (14) et d'un rebord (15) de meme hauteur et qui entoure completement le corps pour former un espace ferme (22) situe en-dessous du corps principal et dans lequel du sirop fondu liquide est retenu pendant que l'article est chauffe dans une casserole (16). Ainsi, il peut etre fondu plus rapidement sans que la composition dure ne brule ou ne se carbonise. Selon une forme d'execution la plaque comprend un diaphragme (19) pouvant etre perce permettant d'introduire de l'eau dans l'espace ferme (22) a partir de la surface superieure du corps principal. | ||||||
QQ群二维码
意见反馈
意见反馈