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Chocolate confection 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23L-001/0534
  • A23L-001/308
출원번호 US-0379047 (1995-01-27)
발명자 / 주소
  • Krawczyk Gregory R. (Princeton Junction NJ) Selinger Edward (Langhorne PA) McGinley Emanuel J. (Morrisville PA)
출원인 / 주소
  • FMC Corporation (Philadelphia PA 02)
인용정보 피인용 횟수 : 71  인용 특허 : 0

초록

A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.

대표청구항

A reduced calorie chocolate confection, comprising 15 to 30 weight percent fat; 3 to 30 weight % of a cellulose/surfactant composite; and 0.5 to 50 weight % sweetener.

이 특허를 인용한 특허 (71)

  1. Miller, Van; Miller, Vladimir; Choy, Edward, Chocolate-based fat system having improved organoleptic properties.
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  2. Kealey, Kirk S.; Snyder, Rodney M.; Romanczyk, Jr., Leo J.; Geyer, Hans M.; Myers, Mary E.; Whitacre, Eric J.; Hammerstone, Jr., John F.; Schmitz, Harold H., Chocolates and chocolate liquor having an enhanced polyphenol content.
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  3. Tan, Zheng; Venables, Aaron Chip; Sestrick, Michael; Yaranossian, Nadia; Ondov, Jeremy, Co-attrited stabilizer composition.
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  4. Tan, Zheng; Sestrick, Michael; Yaranossian, Nadia; Ondov, Jeremy, Co-attrited stabilizer composition having superior gel strength.
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  6. Ward, Philip C.; Emsing, Julie A.; Ritchey, Beth Anne; Bouzas, Jorge O., Confectionary products, low fat chocolate and chocolate-like products and methods for making them.
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  7. Cherukuri Subraman R. (Towaco NJ) Battist Gerald E. (Reston VA) Zamudio-Tena Jose F. (Vienna VA), Confectioneries containing stabilized highly odorous flavor component delivery systems.
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  8. Lang, Kevin W., Delivery of active agents using a chocolate vehicle.
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  9. Lang, Kevin W., Delivery of active agents using a chocolate vehicle.
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  10. Lang, Kevin W., Delivery of active agents using a chocolate vehicle.
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  11. Lang, Kevin W., Delivery of active agents using a chocolate vehicle.
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  12. Lang, Kevin W., Delivery of active agents using a chocolate vehicle.
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  13. Edward A. Hunter ; Bob E. Sherwood ; Joseph A. Zeleznik, Directly compressible high load acetaminophen formulations.
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  17. Thoorens, Gregory; Leclercq, Bruno; Carlin, Brian; Riley, Peter J.; Garcia, Miguel Angel, Dry granulation binders, products, and use thereof.
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  18. Haynes, Lynn; Gimmler, Norbert; Locke, III, John P.; Kweon, Mee-Ra; Slade, Louise; Levine, Harry, Enzyme-resistant starch for reduced-calorie flour replacer.
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  20. Horlacher, Peter; Gölitz, Hartmut; Funke, Andreas; Adams, Wolfgang; Kielmeyer, Friedrich; Tralles, Ingo, Extruded compositions suitable for use in food products and processes of making thereof.
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  21. Wong Vincent York-Leung ; Schmidt Michael Charles ; Chen Jing ; Bruno ; Jr. David Joseph, Flavored nut spreads having milk chocolate flavor and creamy soft texture.
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  22. Matsui, Masayuki; Okochi, Masako; Kida, Haruyasu, Foamed chocolate and process for producing the same.
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  23. Kaiser, John M.; Cooper, Ilene; Mongia, Gagan; Weaber, Jr., Kenneth G., Food materials with improved flavor and functionality due to size reduction in a modified atmosphere.
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  24. Kaiser, John M.; Cooper, Ilene; Mongia, Gagan; Weaber, Jr., Kenneth G., Food materials with improved flavor and functionality due to size reduction in a modified atmosphere.
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  25. Koji Asama JP; Kazuhisa Yamada JP; Atsushi Nago JP, Gas-incorporated chocolate and its production.
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  26. Young, Jerry Douglas, Ground roast dual compressed coffee tablet.
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  27. Young, Jerry Douglas, Ground roast dual compressed coffee tablet.
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  28. Bouvier, Philippe; Detalle, Valentine, Method for preparing chocolates and/or chocolate-/cocoa-flavored compositions.
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  29. Wang, Xiaoying; Hickey, Julie, Method of making a heat stable chocolate confectionery product.
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  30. Dubberke Karin, Method of making a reduced fat agglomerated chocolate.
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  31. Boussemart, Christophe; Yoakim, Alfred, Method of preparing foam from a milk-based alimentary liquid and method for implementing the same.
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  32. Tuason, Domingo C.; Amundarain, Jose; Krawczyk, Gregory R.; Selinger, Edward; Blakemore, William R.; Modliszewski, James J.; Lee, Joseph; Messick, Frank, Microcrystalline cellulose compositions.
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  33. Tuason, Domingo C.; Amundarain, Jose; Krawczyk, Gregory R.; Selinger, Edward; Blakemore, William R.; Modliszewski, James J.; Lee, Joseph; Messick, Frank, Microcrystalline cellulose compositions.
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  34. Bob E. Sherwood ; John H. Staniforth GB; Edward A. Hunter, Pharmaceutical excipient having improved compressibility.
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  35. John N. Staniforth GB; Bob E. Sherwood ; Edward A. Hunter, Pharmaceutical excipient having improved compressibility.
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  36. Sherwood Bob E. ; Staniforth John H.,GBX ; Hunter Edward A., Pharmaceutical excipient having improved compressibility.
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  37. Sherwood, Bob E.; Staniforth, John H.; Hunter, Edward A., Pharmaceutical excipient having improved compressibility.
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  38. Staniforth John N.,GB2 ; Sherwood Bob E. ; Hunter Edward A., Pharmaceutical excipient having improved compressibility.
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  39. Staniforth John N.,GB2 ; Sherwood Bob E. ; Hunter Edward A., Pharmaceutical excipient having improved compressibility.
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  40. Staniforth, John N.; Hunter, Edward A.; Sherwood, Bob E., Pharmaceutical excipient having improved compressibility.
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  41. Staniforth, John N.; Sherwood, Bob E.; Hunter, Edward A., Pharmaceutical excipient having improved compressibility.
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  42. Staniforth John N.,GBX ; Sherwood Bob E. ; Hunter Edward A., Pharmaceutical formulations having improved disintegration and/or absorptivity.
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  43. Marangoni, Alejandro Gregorio, Polymer gelation of oils.
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  44. Dubberke Karin, Process for making a reduced fat chocolate.
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  45. Van Miller CA; Vladimir Miller CA; Edward Choy CA, Process for making chocolate-based fat system having improved organoleptic properties.
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  46. Haynes Lynn ; Gimmler Norbert ; Locke ; III John P. ; Kweon Mee-Ra ; Slade Louise ; Levine Harry, Process for making enzyme-resistant starch for reduced-calorie flour replacer.
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  47. Haynes, Lynn; Gimmler, Norbert; Locke, III, John P.; Kweon, Mee Ra; Slade, Louise; Levine, Harry, Process for making enzyme-resistant starch for reduced-calorie flour replacer.
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  48. Haynes, Lynn; Gimmler, Norbert; Locke, III, John P.; Kweon, Mee-Ra; Slade, Louise; Levine, Harry, Process for making enzyme-resistant starch for reduced-calorie flour replacer.
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  49. Haynes, Lynn; Gimmler, Norbert; Locke, III, John P.; Kweon, Mee-Ra; Slade, Louise; Levine, Harry, Process for making enzyme-resistant starch for reduced-calorie flour replacer.
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  50. Wong Vincent York-Leung ; Sackenheim Richard Joseph, Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil.
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  51. Wong, Vincent York-Leung; Sackenheim, Richard Joseph, Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil.
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  52. John N. Staniforth GB; Bob E. Sherwood ; Edward A. Hunter ; Clifford M. Davidson, Process for preparing a directly compressible solid dosage form containing microcrystalline cellulose.
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  53. Staniforth, John N.; Sherwood, Bob E.; Hunter, Edward A.; Davidson, Clifford M., Process for preparing a directly compressible solid dosage form containing microcrystalline cellulose.
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  54. Young, Jerry Douglas, Process for producing compacted ground roast coffee tablet.
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  55. Young, Jerry Douglas, Process of producing dual-compacted ground roast coffee tablet.
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  56. Zimeri, Jeanny E.; Haynes, Lynn; Olson, Allan R.; Arora, Vijay Kumar; Slade, Louise; Levine, Harry; Kweon, Meera, Production of low calorie, extruded, expanded foods having a high fiber content.
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  57. Zimeri, Jeanny E.; Haynes, Lynn; Olson, Allan R.; Arora, Vijay Kumar; Slade, Louise; Levine, Harry; Kweon, Meera, Production of low calorie, extruded, expanded foods having a high fiber content.
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  58. Zimeri, Jeanny E.; Haynes, Lynn; Olson, Allan; Arora, Vijay Kumar; Slade, Louise; Levine, Harry; Kweon, Meera, Production of low calorie, extruded, expanded foods having a high fiber content.
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  59. Grimshaw,Michael N.; Barbieri,Donald J.; Vizzini,Louise M.; Marsh,Steve F., Rapidly disintegrable tablets.
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  60. Grimshaw,Michael N.; Barbieri,Donald J.; Vizzini,Louise M.; Marsh,Steve F., Rapidly disintegrable tablets.
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  61. Karin Dubberke, Reduced fat agglomerated chocolate.
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  62. Dubberke Karin, Reduced fat chocolate.
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  63. Leshik Richard Robert ; Cobos Maria del Pilar, Refrigerator-stable, non-dairy foam.
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  64. John M. Kaiser ; Sandy A. S. Purwo, Rheologically modified confectioneries produced by employing particular particle size distributions.
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  65. Tan, Zheng; Lynch, Maurice Gerard; Ruszkay, Thomas; Sestrick, Michael, Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses.
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  66. Tan, Zheng; Lynch, Maurice Gerard; Sestrick, Michael; Yaranossian, Nadia, Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses.
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  67. Tuason, Domingo C.; Krawczyk, Gregory R.; Cammarata, Michael; Van Mol, Janet; Selinger, Edward, Stabilizers and compositions and products comprising same.
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  68. Klemann Lawrence P. ; Yarger Ronald G. ; You Xiaoming, Surface-modified cellulose as low calorie flour replacements.
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  69. Staniforth John N.,GB2 ; Sherwood Bob E. ; Hunter Edward A., Sustained release formulations utilizing pharmaceutical excipient having improved compressibility with modified microcry.
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  70. Gregory S. Buliga ; Domingo C. Tuason ; Aaron C. Venables, Texture and stabilizer composition.
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  71. Ducret Pierre,CHX ; Holz Katrin,CHX ; Wang Junkuan,CHX ; Wille Hans-Juergen,GBX, Treatment of chocolate so that the chocolate treated contains added water.
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