The invention relates to a method for producing a starch product, having the steps of: (a) providing a starch and (b) coextruding the starch, which comprises (i) an acid and/or a salt of an acid and (ii) a glyoxal-containing crosslinker, in order to obtain a starch product. The invention is characterized in that the acid or the salt of the acid has a pKs value of 2.7 or less, and the quantity of the glyoxal-containing crosslinker ranges from 0.1 to 5.0 wt.%, based on the weight of the starch. The invention additionally relates to a starch product which can be obtained using the method according to the invention, wherein the starch product has a glyoxal-containing crosslinker quantity ranging from 0.1 to 5.0 wt.%, based on the total weight of the starch product, to a coating color which has the starch product in a quantity of 0.5 to 14.0 wt.%, based on the total weight of the coating color, and to an adhesive formulation which has a starch product in a quantity of 5.0 to 65.0 wt.%, based on the total weight of the adhesive formulation.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Adhesives for use in industry; starches for use in
manufacturing and industry; putties, and fillers and pastes
for use in industry; chemical substances, chemical materials
and chemical preparations; bonding agents for admixture with
mortars; chemicals for use in making adhesive substances;
agglutinants for plaster; anaerobic adhesives for industrial
purposes; water based adhesives [other than for household or
stationery use]; bond-promoters; agglutinants for plaster;
agglutinants for wood; bonding agents for masonry;
agglutinants for clay; bonding agents for admixture with
grouts; cement-waterproofing chemicals, except paints;
chemical bonding agents [other than for household or
stationery use]; chemicals for use in gluing [for industrial
purposes]; chemicals for use in sticking [other than for
household or stationery purposes].
29 - Meat, dairy products, prepared or preserved foods
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Fruit, preserved; Dried fruit products; Cut fruits; Crystallized fruits; Pickled fruits; Fruit marmalade; Fruit spreads; Fruit paste; Jellies, jams, compotes, fruit and vegetable spreads; Aromatized fruit. Berries, fresh; Fruit, fresh. Fruit drinks; Fruit squashes.
4.
METHOD FOR PRODUCING HOMOGENEOUS FOOD COMPOSITIONS
Disclosed is a method for the production of a stable and homogeneous food composition, especially fruit preparation, comprising the steps of addition of active xylanase to plant fibre to perform an enzymation step, followed by addition of fibre solution to other food ingredients.
Disclosed is a method for the production of a stable fruit preparation comprising the steps of addition of active pectinmethylesterase (PME) to a fruit preparation to perform an enzymation step on the fruit preparation, followed by inactivation of PME in the fruit preparation to obtain a stable fruit preparation, wherein gelation is prevented or at least significantly reduced during the presence of active PME in the fruit preparation by applying mechanical stress to the fruit preparation comprising active PME.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Starches for use in manufacturing and industry; Starch for use in the manufacture of paper; Starch for industrial purposes; Modified starches for industrial purposes; Modified pregelatinized starches for industrial purposes.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Starches for use in manufacturing and industry; Modified pregelatinized starches for industrial purposes; Starch for use in the manufacture of paper; Starch for industrial purposes; Modified starches for industrial purposes.
9.
HYDROXYPROPYLATED GRANULAR STARCH WITH LOW PROPYLENE GLYCOL CONTENT
The present invention provides a hydroxypropylated granular starch with a degree of molar substitution of hydroxypropyl groups (MS) of above 0.25 and a reduced content of volatile organic compounds (VOC), namely a propylene glycol content of below 2 wt.-% of the starch, and a process for the preparation of said hydroxypropylated granular starch. The present invention further relates to a hydroxypropylated starch with a degree of molar substitution of hydroxypropyl groups (MS) in the range of 0.3 to 0.5 and a propylene glycol content of below 2 wt.-% of the starch, and to a construction material composition or cementitious and/or dispersion-modified construction adhesive comprising said hydroxypropylated starch.
Provided is a method for hydraulic fracturing in a borehole in a geological formation using a process fluid including an environmentally friendly biostabiliser. The biostabiliser is characterised in that it includes at least one organic acid, or a salt, alcohol or aldehyde thereof, such that the at least one organic acid is selected from the hop acids, resin acids, fatty acids and mixtures thereof.
A01N 37/02 - Saturated carboxylic acids or thio-analogues thereofDerivatives thereof
A01N 65/00 - Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
C09K 8/60 - Compositions for stimulating production by acting on the underground formation
C09K 8/90 - Compositions based on water or polar solvents containing organic compounds macromolecular compounds of natural origin, e.g. polysaccharides, cellulose
C09K 8/20 - Natural organic compounds or derivatives thereof, e.g. polysaccharides or lignin derivatives
C09K 8/80 - Compositions for reinforcing fractures, e.g. compositions of proppants used to keep the fractures open
E21B 43/26 - Methods for stimulating production by forming crevices or fractures
E21B 43/267 - Methods for stimulating production by forming crevices or fractures reinforcing fractures by propping
A01N 65/06 - Coniferophyta [gymnosperms], e.g. cypress
Described is a method for producing a thermoplastic starch, wherein a mixture is extruded comprising starch and a polyol, preferably selected from the group comprising polyethylene glycol, monosaccharides, sugar alcohols and mixtures thereof, in a quantity of 0 to 9.9 wt. % of the mixture, and an epoxide, selected from the group comprising epoxidised vegetable oils, and mixtures thereof, in a quantity of 0.1 to 6 wt. % of the mixture, the mixture further containing an acid, preferably a carboxylic acid selected from the group consisting of citric acid, malic acid or tartaric acid, in a quantity of 0.1 to 1 wt. % of the mixture, and being devoid of polyester urethane. The invention also describes a thermoplastic starch produced in this way, a compound produced with the aid of the thermoplastic starch, and a film produced from such a compound or an injection-moulded item produced from such a compound.
Pet food; Foodstuffs for dairy animals; Foodstuffs for sheep; Foodstuffs for farm animals; Food for racing dogs; Food for wild birds; Foodstuffs and fodder for animals; Agricultural and aquacultural crops, horticulture and forestry products; Live animals, organisms for breeding; Bait, not artificial; Bedding and litter for animals.
14.
METHOD FOR THE PRODUCTION OF A STABLE FRUIT PREPARATION
Disclosed is a method for the production of a stable fruit preparation comprising the steps of addition of active pectinmethylesterase (PME) to a fruit preparation to perform an enzymation step on the fruit preparation, followed by inactivation of PME in the fruit preparation to obtain a stable fruit preparation, wherein gelation is prevented or at least significantly reduced during the presence of active PME in the fruit preparation by applying mechanical stress to the fruit preparation comprising active PME.
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
15.
METHOD FOR THE PRODUCTION OF A STABLE FRUIT PREPARATION
Disclosed is a method for the production of a stable fruit preparation comprising the steps of addition of active pectinmethylesterase (PME) to a fruit preparation to perform an enzymation step on the fruit preparation, followed by inactivation of PME in the fruit preparation to obtain a stable fruit preparation, wherein gelation is prevented or at least significantly reduced during the presence of active PME in the fruit preparation by applying mechanical stress to the fruit preparation comprising active PME.
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
16.
Use of a process fluid with an environmentally compatible biostabilizer in a geothermal borehole
The present invention relates to the use of a process fluid with an environmentally compatible biostabilizer in a geothermal borehole. The biostabilizer is characterized in that it comprises at least one organic acid, or a salt, alcohol or aldehyde thereof, wherein the at least one organic acid is selected from the group consisting of hop acids, resin acids, fatty acids and mixtures thereof. The biostabilizer is preferably a mixture of hop extract, rosin and myristic acid. The invention further relates to related process fluids and methods for producing the same.
C09K 8/60 - Compositions for stimulating production by acting on the underground formation
A01N 35/06 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having two bonds to hetero atoms with at the most one bond to halogen, e.g. aldehyde radical containing keto or thioketo groups as part of a ring, e.g. cyclohexanone, quinoneDerivatives thereof, e.g. ketals
F24T 10/20 - Geothermal collectors using underground water as working fluidGeothermal collectors using working fluid injected directly into the ground, e.g. using injection wells and recovery wells
Described is a method for producing a thermoplastic starch, wherein a mixture is extruded comprising starch and a polyol, preferably selected from the group comprising polyethylene glycol, monosaccharides, sugar alcohols such as glycerin, sorbitol, erythritol, xylitol or mannitol and mixtures thereof, in a quantity of 0 to 9.9 wt.% of the mixture, and an epoxide, selected from the group comprising epoxidised vegetable oils such as soy bean oil, flaxseed oil, sunflower oil, rapeseed oil and mixtures thereof, in a quantity of 0.1 to 6, preferably 2 to 3.5 wt.% of the mixture, the mixture further containing an acid, preferably a carboxylic acid selected from the group consisting of citric acid, malic acid or tartaric acid, in a quantity of 0.1 to 1, preferably 0.1 to 0.5 wt.% of the mixture, and being devoid of polyester urethane. The invention also describes a thermoplastic starch produced in this way, a compound produced with the aid of the thermoplastic starch, and a film produced from such a compound or an injection-moulded item produced from such a compound.
The invention relates to a method for producing thermoplastic starch, in which a mixture comprising starch and a polyol, preferably selected from the group comprising polyethylene glycol, monosaccharides, sugar alcohols such as glycerol, sorbitol, erythritol, xylitol or mannitol and mixtures thereof, in a quantity of between 10 and 25 wt. % of the mixture, and an epoxide selected from the group comprising epoxidised plant oils such as soybean oil, linseed oil, sunflower oil, rapeseed oil and mixtures thereof, in a quantity of between 0.1 and 6, preferably between 2.5 and 3.5 wt. % of the mixture, is extruded, the mixture also containing an acid, preferably a carboxylic acid selected from the group consisting of citric acid, malic acid or tartaric acid, in a quantity of between 0 and 1, preferably between 0.1 and 0.5 wt. % of the mixture. The invention also relates to such a produced thermoplastic starch, to a compound produced by means of the thermoplastic starch, and to a film produced from such a compound.
C08L 3/02 - StarchDegradation products thereof, e.g. dextrin
B29C 48/00 - Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired formApparatus therefor
B29C 48/08 - Flat, e.g. panels flexible, e.g. films
B29C 48/40 - Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders using two or more parallel screws, e.g. twin screw extruders
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Fruit, stewed; compotes; pressed fruit paste; vegetable
mousses; berries, preserved; fruit, preserved; vegetables,
preserved; arrangements of processed fruit; fruit preserved
in alcohol; fruit jellies; fruit pulp; vegetables, cooked;
apple purée; fruit, processed. Caramels [candy]; dulce de leche; essences for foodstuffs,
except etheric essences and essential oils; fruit coulis
[sauces]; flavourings, other than essential oils, for
beverages; chocolate topping. Fruit nectars, non-alcoholic; non-alcoholic preparations for
making beverages; syrups and other non-alcoholic
preparations for making beverages; essences for making
beverages; fruit juices; vegetable juices [beverages];
smoothies; sherbets [beverages]; tomato juice [beverage];
non-alcoholic fruit extracts.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Fruit, stewed; compotes; pressed fruit paste; vegetable mousses; berries, preserved; fruit, preserved; vegetables, preserved; arrangements of processed fruit; fruit preserved in alcohol; fruit jellies; fruit pulp; vegetables, cooked; apple puree; fruit, processed Caramels; dulce de leche; essences for foodstuffs, namely, coffee essences for use as substitutes for coffee, except etheric essences and essential oils; fruit coulis; flavourings, other than essential oils, for beverages; chocolate topping Fruit nectars, non-alcoholic; non-alcoholic preparations for making beverages, namely, powders used in the preparation of isotonic sports drinks and sports beverages; syrups and other non-alcoholic preparations for making beverages, namely, concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; non-alcoholic essences for making beverages, not in the nature of essential oils; fruit juices; vegetable juices; smoothies; sherbet beverages; tomato juice; non-alcoholic fruit extracts used in the preparation of beverages
24.
PREPARATION OF AN INNOVATIVE RECIPE FOR ORGANIC PLAIN YOGURT WITH NO ADDED SUGAR AS A BASIS FOR SIGNIFICANTLY SUGAR-REDUCED FRUIT YOGURTS
The invention relates to a preparation of an innovative recipe for organic plain yogurt with no added sugar as a basis for inter alia significantly sugar-reduced fruit yogurts, the reduced sugar content and creamy texture of the finished yogurt products being brought about by adding fructooligosaccharide concentrates (FOS concentrate) or equally galactooligosaccharides (GOS concentrate).
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Dietetic and nutritional supplements with a carbohydrate base. Starch for food. Non-alcoholic preparations for making beverages with a carbohydrate base.
The invention relates to a method for producing thermoplastic starch, in which a mixture comprising starch and a polyol, preferably selected from the group comprising polyethylene glycol, monosaccharides, sugar alcohols such as glycerol, sorbitol, erythritol, xylitol or mannitol and mixtures thereof, in a quantity of between 10 and 25 wt. % of the mixture, and an epoxide selected from the group comprising epoxidised plant oils such as soybean oil, linseed oil, sunflower oil, rapeseed oil and mixtures thereof, in a quantity of between 0.1 and 6, preferably between 2.5 and 3.5 wt. % of the mixture, is extruded, the mixture also containing an acid, preferably a carboxylic acid selected from the group consisting of citric acid, malic acid or tartaric acid, in a quantity of between 0 and 1, preferably between 0.1 and 0.5 wt. % of the mixture. The invention also relates to such a produced thermoplastic starch, to a compound produced by means of the thermoplastic starch, and to a film produced from such a compound.
The present invention relates to the use of a process fluid with an environmentally compatible biostabilizer in a geothermal borehole. The biostabilizer is characterized in that it comprises at least one organic acid, or a salt, alcohol or aldehyde thereof, wherein the at least one organic acid is selected from the group consisting of hop acids, resin acids, fatty acids and mixtures thereof. The biostabilizer is preferably a mixture of hop extract, rosin and myristic acid. The invention further relates to related process fluids and methods for producing the same.
C09K 8/60 - Compositions for stimulating production by acting on the underground formation
A01N 35/06 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having two bonds to hetero atoms with at the most one bond to halogen, e.g. aldehyde radical containing keto or thioketo groups as part of a ring, e.g. cyclohexanone, quinoneDerivatives thereof, e.g. ketals
F24T 10/20 - Geothermal collectors using underground water as working fluidGeothermal collectors using working fluid injected directly into the ground, e.g. using injection wells and recovery wells
The present invention relates to the use of a process fluid with an environmentally compatible biostabilizer in a geothermal borehole. The biostabilizer is characterized in that it comprises at least one organic acid, or a salt, alcohol or aldehyde thereof, wherein the at least one organic acid is selected from the group consisting of hop acids, resin acids, fatty acids and mixtures thereof. The biostabilizer is preferably a mixture of hop extract, rosin and myristic acid. The invention further relates to related process fluids and methods for producing the same.
A01N 37/00 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
C09K 8/60 - Compositions for stimulating production by acting on the underground formation
32.
USE OF A PROCESS FLUID WITH AN ENVIRONMENTALLY COMPATIBLE BIOSTABILIZER IN A GEOTHERMAL BOREHOLE
The present invention relates to the use of a process fluid with an environmentally compatible biostabilizer in a geothermal borehole. The biostabilizer is characterized in that it comprises at least one organic acid, or a salt, alcohol or aldehyde thereof, wherein the at least one organic acid is selected from the group consisting of hop acids, resin acids, fatty acids and mixtures thereof. The biostabilizer is preferably a mixture of hop extract, rosin and myristic acid. The invention further relates to related process fluids and methods for producing the same.
A01N 37/00 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
C09K 8/60 - Compositions for stimulating production by acting on the underground formation
F24J 3/08 - using geothermal heat (devices for producing mechanical power from geothermal energy F03G 4/00)
33.
PROCESS FLUID WITH ENVIRONMENTALLY FRIENDLY BIOSTABILISATOR
The present invention relates to a process fluid comprising an environmentally friendly biostabiliser, for industrial scale use in the Earth's crust, preferably for use in oil and natural gas extraction, in particular in hydraulic fracturing. The biostabiliser is characterised in that it comprises at least one organic acid, or a salt, alcohol or aldehyde thereof, wherein the at least one organic acid is selected from the group consisting of hop acids, resin acids, fatty acids and mixtures thereof. The biostabiliser is preferably a mixture of hop extract, rosin and myristic acid. The invention further relates to corresponding application and production methods.
The present invention relates to a process fluid comprising an environmentally friendly biostabiliser, for industrial scale use in the Earth's crust, preferably for use in oil and natural gas extraction, in particular in hydraulic fracturing. The biostabiliser is characterised in that it comprises at least one organic acid, or a salt, alcohol or aldehyde thereof, wherein the at least one organic acid is selected from the group consisting of hop acids, resin acids, fatty acids and mixtures thereof. The biostabiliser is preferably a mixture of hop extract, rosin and myristic acid. The invention further relates to corresponding application and production methods.
A01N 37/00 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
C09K 8/60 - Compositions for stimulating production by acting on the underground formation
C09K 8/68 - Compositions based on water or polar solvents containing organic compounds
C09K 8/90 - Compositions based on water or polar solvents containing organic compounds macromolecular compounds of natural origin, e.g. polysaccharides, cellulose
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
31 - Agricultural products; live animals
Goods & Services
Fertilizing preparations; chemicals used in industry,
agriculture, horticulture and forestry; natural and
artificial fertilizers and soil conditioning preparations,
starch and starch preparations used in industry; all the
aforementioned goods were produced according to organic
principles and without adding harmful chemical additives. Weed killers and pesticides; fungicides and herbicides; all
the aforementioned goods were produced according to organic
principles and without adding harmful chemical additives. Foodstuffs for animals and feed mixtures; agricultural,
horticultural and forestry products; all the aforementioned
goods were produced according to organic principles and
without adding harmful chemical additives.
01 - Chemical and biological materials for industrial, scientific and agricultural use
02 - Paints, varnishes, lacquers
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Solid and liquid sugar, including starch saccharification products and mixtures of various sugars for industrial purposes, Chemical used in industry. Caramelised sugar, preparations for colouring foodstuffs and beverages. Sugar and sugar mixtures for dietetic and medical purposes. Solid and liquid sugar, including starch saccharification products and mixtures of various sugars for food. Solid and liquid sugar, with or without additives for animal foodstuffs. Syrups and other preparations for making beverages.
46.
Process for reducing the microbial count in a chocolate mass
The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Jams and milk products, all the aforesaid goods being organic and without harmful chemical addtivies. Sugar, honey, pastry and confectionery, ices, all the aforesaid goods being organic and without harmful chemical addtivies. Mineral and aerated waters and other non-alcoholic drinks, fruit drinks and fruit juices, syrups and other preparations for making beverages, all the aforesaid goods being organic and without harmful chemical addtivies.
The invention relates to a particulate food constituent comprising a filling and a coating, characterised in that the filling is a food preparation which is free-flowing at room temperature and selected from the group consisting of fruit preparations, other preparations and mixtures thereof, and in that the coating consists of a layer composed of a constituent selected from the group of suitable cocoa products, chocolate products, and hydrophobic food ingredients, especially optionally aromatised and/or dyed food-grade fats or fatty materials that have a minimum fat content of 80 %, or mixtures thereof. The average particle diameter of the food constituent is between 6 and 18 mm, preferably between 8 and 11 mm.
The invention relates to a particulate food constituent comprising a filling and a coating, characterised in that the filling is a food preparation which is free-flowing at room temperature and selected from the group consisting of fruit preparations, other preparations and mixtures thereof, and in that the coating consists of a layer composed of a constituent selected from the group of suitable cocoa products, chocolate products, and hydrophobic food ingredients, especially optionally aromatised and/or dyed food-grade fats or fatty materials that have a minimum fat content of 80 %, or mixtures thereof. The average particle diameter of the food constituent is between 6 and 18 mm, preferably between 8 and 11 mm.
The invention relates to a method for solidifying a liquid chocolate mass. Said method is characterized in that a liquid chocolate mass is applied to a food-compatible liquid in the form of a layer, said liquid having a higher density than the chocolate mass and a temperature below the melting point of the chocolate mass.
The invention relates to a process for reducing the microbial count in a chocolate mass, comprising the steps of: a) placing a chocolate mass and water in a sterilizable container b) heating the chocolate mass and the water and stirring to a target temperature of more than 100°C c) building up an overpressure in the container at least during part of the heating period, d) degassing and cooling the container. The process according to the invention is characterized in that e) upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently f) the pressure is raised back to the original overpressure.
A23G 1/02 - Preliminary treatment, e.g. fermentation of cocoa
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
52.
PROCESS FOR REDUCING THE MICROBIAL COUNT IN A CHOCOLATE MASS
The invention relates to a process for reducing the microbial count in a chocolate mass, comprising the steps: a) placing a chocolate mass and water in a sterilizable container b) heating the chocolate mass and the water and stirring to a target temperature above 100°C c) building up an overpressure in the container at least during a part of the heat-up time period, d) degassing and cooling the container. The process according to the invention is characterized in that e) after reaching the target temperature, but before step d), the pressure is abruptly in part lowered, so that in the container an overpressure remains and subsequently f) the pressure is again elevated to the original overpressure.
A23G 1/02 - Preliminary treatment, e.g. fermentation of cocoa
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
Chemicals used in industry, science and photography, as well
as in agriculture, horticulture and forestry; unprocessed
artificial resins, unprocessed plastics; manures; fire
extinguishing compositions; tempering and soldering
preparations; chemical substances for preserving foodstuffs;
tanning substances; adhesives used in industry. Pharmaceutical and veterinary preparations, sanitary
preparations for medical purposes, dietetic substances
adapted for medical use, food for babies; plasters,
materials for dressings; material for stopping teeth, dental
wax; disinfectants; preparations for destroying vermin;
fungicides, herbicides. Meat, fish, poultry and game; meat extracts; preserved,
dried and cooked fruits and vegetables; jellies, jams,
compotes; eggs, milk and milk products; edible oils and
fats. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial
coffee; flour and preparations made from cereals, bread,
pastry and confectionery, ices; honey, treacle; yeast,
baking-powder; salt, mustard; vinegar, sauces (condiments);
spices; ice. Agricultural, horticultural and forestry products and grains
not included in other classes; live animals; fresh fruits
and vegetables; seeds, natural plants and flowers;
foodstuffs for animals, malt.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Ethereal oils and essential oils, vegetable-based
flavourings (essential oils) for the food industry. Preserved and cooked fruits and vegetables and preparations
made thereof for the food industry; jams, compotes. Flavourings for beverages, other than essential oils, for
the food industry. Fresh fruit and fresh vegetables for the food industry. Fruit juices and fruit beverages, concentrated fruit juices.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Ethereal oils and essential oils, vegetable-based
flavourings (essential oils) for the food industry. Preserved and cooked fruits and vegetables and preparations
made thereof for the food industry; jams, compotes. Flavourings for beverages, other than essential oils, for
the food industry. Fresh fruit and fresh vegetables for the food industry. Fruit juices and fruit beverages, concentrated fruit juices.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Ethereal oils and essential oils, vegetable-based
flavourings (essential oils) for food industry. Preserved and cooked fruits and vegetables and preparations
made thereof for the food industry; jams, compotes. Flavourings for beverages, other than essential oils for the
food industry. Fresh fruits and fresh vegetables for the food industry. Fruit juices and fruit beverages, concentrated fruit juices.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
[ ETHEREAL AND ESSENTIAL OILS, VEGETABLE-BASED FLAVORINGS, ALL USED FOR FOOD FLAVORING ] PRESERVED AND COOKED FRUITS AND VEGETABLES AND PREPARATIONS THEREOF FOR THE FOOD INDUSTRY, NAMELY, FOOD PRESERVES, JAMS, COMPOTES, STEWED VEGETABLES [ FRUIT JUICES AND FRUIT DRINKS, FRUIT JUICE CONCENTRATES ] [ AROMA SUBSTANCES FOR BEVERAGES, OTHER THAN ESSENTIAL OILS FOR THE FOOD INDUSTRY, NAMELY, FLAVORINGS FOR BEVERAGES ] [ FRESH FRUITS AND VEGETABLES FOR THE FOOD INDUSTRY ]
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
[ ETHEREAL AND ESSENTIAL OILS, VEGETABLE-BASED FLAVORINGS, ALL USED FOR FOOD FLAVORING ] [ AROMA SUBSTANCES FOR BEVERAGES, OTHER THAN ESSENTIAL OILS FOR THE FOOD INDUSTRY, namely, FLAVORINGS FOR BEVERAGES ] FRUIT JUICES AND FRUIT DRINKS, FRUIT JUICE CONCENTRATES
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
31 - Agricultural products; live animals
Goods & Services
[ ETHEREAL AND ESSENTIAL OILS, VEGETABLE-BASED FLAVORINGS, ALL USED FOR FOOD FLAVORING ] PRESERVED AND COOKED FRUITS AND VEGETABLES AND PREPARATIONS THEREOF FOR THE FOOD INDUSTRY, NAMELY, FOOD PRESERVES, JAMS, COMPOTES, STEWED VEGETABLES [ AROMA SUBSTANCES FOR BEVERAGES, OTHER THAN ESSENTIAL OILS FOR THE FOOD INDUSTRY, NAMELY, FLAVORINGS FOR BEVERAGES ] FRUIT JUICES AND FRUIT DRINKS, FRUIT JUICE CONCENTRATES [ FRESH FRUITS AND VEGETABLES FOR THE FOOD INDUSTRY ]
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Etherial and essential oils, vegetable-based flavourings (essential oils) for the food industry.
(2) Preserved and cooked fruits and vegetables and preparations thereof for the food industry; jams, compotes; fresh fruits and vegetables in a prepared form for the food industry.
(3) Aroma substances for beverages, other than essential oils for the food industry.
(4) Fruit juices and non-alcoholic fruit drinks, fruit juice concentrates.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Etherial and essential oils, vegetable-based flavourings (essential oils) for the food industry.
(2) Preserved and cooked fruits and vegetables and preparations thereof for the food industry; jams, compotes.
(3) Aroma substances for beverages, other than essential oils for the food industry.
(4) Fresh fruits and vegetables in a prepared form for the food industry.
(5) Fruit juices and non-alcoholic fruit drinks, fruit juice concentrates.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Etherial and essential oils, vegetable-based flavourings (essential oils) for the food industry.
(2) Preserved and cooked fruits and vegetables and preparations thereof for the food industry; jams, compotes.
(3) Aroma substances for beverages, other than essential oils for the food industry.
(4) Fresh fruits and vegetables in a prepared form for the food industry.
(5) Fruit juices and non-alcoholic fruit drinks, fruit juice concentrates.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
35 - Advertising and business services
Goods & Services
Sugar and sugar products as well as starch and starch products for industrial and commercial purposes; starch adhesives for commercial purposes; fertilizers. Dietetic foodstuffs; child foodstuffs; sugar and sugar mixtures as well as starch and starch products for medical, pharmaceutical and dietetic purposes. Milk and milk products, except cheese; milk and milk mixing beverages. Sugar; treacle; solid or liquid sugar or mixtures thereof for the manufactures of beverages; flour and preparations made from cereals; starch, starch products and starch saccharification products for food purposes. Sugar or molasses containing feeds or feed mixtures; malt; starch products as well as by-products of the starch production for feeding purposes. Syrups and other preparations for making beverages. Advertising; public relations; business management services; business administration; office functions.
