WO2025154022 - FAUX CARAMEL AND METHOD FOR PRODUCTION THEREOF
National phase entry is expected:
Publication Number
WO/2025/154022
Publication Date
24.07.2025
International Application No.
PCT/IB2025/050537
International Filing Date
17.01.2025
Title **
[English]
FAUX CARAMEL AND METHOD FOR PRODUCTION THEREOF
[French]
FAUX CARAMEL ET SON PROCÉDÉ DE PRODUCTION
Applicants **
INTERCONTINENTAL GREAT BRANDS LLC
Inventors
CULSHAW, Ann
WRZÉSNIAK, Marcin
WOŹNIAK, Martha
LISIAK-PECYNA, Barbara
BINGLEY, Carole Ann
Priority Data
2400752.8
19.01.2024
GB
Application details
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International Searching Authority |
EPO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2068 | |
| EPO | Filing, Examination, Granting | 8357 | |
| Japan | Filing, Examination, Granting | 2171 | |
| South Korea | Filing, Examination, Granting | 2044 | |
| USA | Filing, Examination, Granting | 4740 |
Total:
19,380
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Abstract[English]
The present invention relates to a caramel-like filling, the caramel-like filling comprising: (a) 25 to 35wt% soluble fiber; (b) 25 to 50wt% sugar alcohol; (c) 4 to 16wt% cocoa butter; (d) 8 to 15wt% water. In particular the filling has caramel-like properties without requiring a heat-treatment step as in conventional caramel production. This significantly broadens the application of the faux caramel.[French]
La présente invention concerne une garniture de type caramel, la garniture de type caramel comprenant : (a) 25 à 35 % en poids de fibre soluble ; (b) 25 à 50 % en poids d'alcool de sucre ; (c) 4 à 16 % en poids de beurre de cacao ; (d) 8 à 15 % en poids d'eau. En particulier, la garniture présente des propriétés de type caramel sans nécessiter une étape de traitement thermique comme dans la production classique de caramel. Ceci élargit significativement l'application du faux caramel.