Packaged chocolate lollipop and method for packaging thereof

Abstract

The present invention relates to a chocolate lollipop comprising a chocolate tablet provided with a longitudinal holder, wherein the holder is partially embedded in the tablet and extends in the longitudinal direction of the tablet, wherein the chocolate tablet is completely enclosed in packaging material, wherein the packaging material is sealed by means of a thermal treatment, resulting in a sealed seam, and wherein the packaging material comprises at least 90% cellulose fibers and is provided with a barrier. In a further aspect, the invention describes a method for making such chocolate lollipops.

Description

[0001] PACKAGED CHOCOLATE LOLLIPOP AND METHOD FOR PACKAGING THEREOF

[0002] TECHNICAL FIELD

[0003] The invention relates to a chocolate tablet on a holder, being a lollipop, in a package and a method for making such a product. As such, a packaged chocolate lollipop can be obtained.

[0004] PRIOR ART

[0005] Chocolate is known in many forms, including chocolate lollipops. A chocolate lollipop generally consists of a chocolate tablet, provided with a holder (for example, a stick) that is partially embedded in the tablet to support the tablet. FR 1 385 584 describes such a traditional chocolate lollipop and a method for its production. The lollipops are made using molds in which liquid chocolate and a stick are provided.

[0006] The target audience for such products is primarily children. Typically, the known lollipops are packaged using plastic film. However, this is not a sustainable solution. Plastic packaging materials have a negative impact on the environment due to the long decomposition of plastics.

[0007] There is therefore a need for alternative packaging, preferably packaging that can be recycled in the paper and cardboard waste fraction. Due to the nature of the product, this is, however, a technical challenge: the presence of a holder in the chocolate tablet creates an additional difficulty. Used packaging materials must sufficiently seal the area around the holder to prevent spoilage or harmful external influences. This can be easily achieved with conventional, polymer-based packaging, but is technically difficult when focusing on recyclable packaging.

[0008] The present invention aims to find a solution to at least some of the aforementioned problems, reducing the environmental impact of the packaging while ensuring the shelf life conditions of the chocolate lollipop.

[0009] SUMMARY OF THE INVENTION

[0010] The invention relates to a packaged chocolate lollipop according to claim 1. More specifically, claim 1 concerns a chocolate lollipop comprising a chocolate tablet provided with a longitudinal holder, wherein the holder is partially embedded in the tablet and extends in the longitudinal direction of the tablet, wherein the chocolate tablet is completely enclosed in packaging material, wherein the packaging material is sealed by means of a thermal treatment, resulting in a sealed seam, and wherein the packaging material comprises at least 90% cellulose fibers and is provided with a barrier.

[0011] The inventors of the present invention have found that such packaging material provides sufficient protection for the product, as well as allowing it to be recycled in the paper and cardboard waste fraction. The heat-sealed seam ensures an effective sealing of the packaging, even around the holder. Thus, the quality and shelf life of the chocolate lollipop are guaranteed.

[0012] In a second aspect, the invention relates to a method for making a packaged chocolate lollipop according to claim 23.

[0013] DESCRIPTION OF THE FIGURES

[0014] Figure 1 shows a drawing of a possible embodiment of a product according to the present invention.

[0015] Figure 2 shows a drawing of a possible embodiment of a chocolate lollipop consisting of a chocolate tablet in a figurative shape and a holder according to the present invention.

[0016] Figure 3 shows a cross-section in the longitudinal direction of a possible embodiment of the packaging of a chocolate lollipop according to the present invention.

[0017] DETAILED DESCRIPTION

[0018] The invention relates to a chocolate lollipop comprising a chocolate tablet provided with a longitudinal holder, wherein the holder is partially embedded in the tablet and extends in the longitudinal direction of the tablet. The present invention pertains to such a chocolate lollipop wherein the lollipop is completely enclosed in packaging material, wherein the packaging material is sealed by means of a thermal treatment, resulting in a sealed seam, and wherein the packaging material comprises at least 90% cellulose fibers and is provided with a barrier. In the past, chocolate products such as lollipops were typically packaged in plastic films. These are easy to handle and provide an airtight environment. The downside is, of course, the impact on humans, animals, and nature. The packaging material used in the present invention allows for recycling in the cardboard and paper fraction. This reduces the environmental impact. However, not every type of cellulose-containing packaging material is suitable for the application of the present invention, which is the packaging of a chocolate lollipop with a holder. On the one hand, the packaging material must be able to ward off external influences, while on the other hand, it must hermetically seal the product to prevent spoilage. The difficulty lies in obtaining sufficiently good shielding around the holder.

[0019] The packaging material as described herein allows for closure using a heat sealing process, also referred to as "thermal treatment" or "thermal heating." Overall, this invention represents an important step towards more sustainable and effective packaging methods for chocolate lollipops.

[0020] Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning as commonly understood by a person skilled in the art to which the invention pertains. For a better understanding of the description of the invention, the following terms are explained explicitly.

[0021] In this document, "a" and "the" refer to both the singular and the plural, unless the context presupposes otherwise. For example, "a segment" means one or more segments.

[0022] The term "automated" in the present invention refers to a partially or fully industrialized method or process, where human input is minimized and largely taken over by computers, machines, robots, or other systems. The term "chocolate" or "chocolates" in the present invention refers to all chocolate or chocolate-like compositions with a fat phase that can be tempered and that includes at least one cocoa or cocoa-like component in this fat phase.

[0023] The term "multilayer" refers to a chocolate figure that includes multiple types of chocolate or is provided with types of chocolate with at least two different colors. According to another embodiment, the term "multilayer" should be understood as a combination of a type of chocolate and a confectionery.

[0024] The term "color preparation" refers to a composition suitable for providing an (edible) print on a surface using pad printing. Preferably, this preparation will be in a liquid or semi-liquid state.

[0025] Thermal heating, also referred to as "thermal treatment" or "heat sealing process," is a technique in which heat is applied to a sealable layer of packaging material (such as a heat sealable coating) to melt or soften it, resulting in a sealed seam after cooling.

[0026] When the term "around" or "about" is used in this document with a measurable quantity, a parameter, a duration or moment, and the like, then variations are meant of approx. 20% or less, preferably approx. 10% or less, more preferably approx. 5% or less, even more preferably approx. 1% or less, and even more preferably approx. 0.1% or less than and of the quoted value, insofar as such variations are applicable in the described invention. However, this must be understood to mean that the value of the magnitude where the term "approximately" or "around" is used, is itself specifically disclosed.

[0027] The terms "comprise," "comprising," "consist of," "consisting of," "provided with," "include," "including," "contain," "containing," are synonyms and are inclusive or open terms that indicate the presence of what follows, and which do not exclude or prevent the presence of other components, characteristics, elements, members, steps, as known from or disclosed in the prior art.

[0028] The term "longitudinal" means in the length direction of the mentioned object.

[0029] Quoting numeric intervals by the endpoints includes all integers, fractions, and / or real numbers between the endpoints, including those endpoints. Packaging chocolate lollipops serves multiple crucial functions in preserving quality and appeal. First, the packaging protects the chocolate lollipop from external influences, such as air and moisture, which can affect flavor and texture. Moreover, the packaging contributes to hygiene and food safety, protecting the product from potential contamination. Additionally, the packaging provides an opportunity for brand identity and marketing, with attractive designs and information appealing to the consumer. In short, packaging chocolate lollipops plays an essential role in maintaining freshness, quality, and attractiveness, contributing to a positive consumer experience. For example, the packaging may include an information section with a QR code for access to digital content, such as recipes or promotions.

[0030] As described above, the packaging material used as packaging material comprises at least 90% cellulose fibers. In a further preferred embodiment, this consists of at least 95% cellulose fibers. In one embodiment, the packaging material comprises 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% cellulose fibers. This composition allows the packaging material to be easily disposed of with paper and cardboard waste. This enables seamless integration into existing recycling processes, resulting in an environmentally friendly solution. Through this innovative approach, the packaging material contributes to reducing waste streams and promoting a circular economy, with sustainability and recyclability at its core. The integration of a specific barrier in the packaging material effectively protects the chocolate from air and moisture.

[0031] In one embodiment, the packaging material has an area-based mass ranging from 20 g / m2to 120 g / m2, preferably ranging from 40 g / m2to 100 g / m2, such as 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100 g / m2or any value between any of the preceding values.

[0032] Area-based mass (grammage) indicates how heavy or sturdy the packaging material is. In a preferred embodiment, the packaging material has an area-based mass ranging from 60 g / m2to 90 g / m2. Such an area-based mass provides a good balance between packaging material with sufficient sturdiness on the one hand and sufficient handleability on the other. Grammage is independent of the thickness of the packaging material: two types of paper with the same grammage can have different thicknesses due to differences in density and fiber structure.

[0033] Thickness affects how the packaging material feels, bends, and behaves in machines such as printers. In one embodiment, the packaging material has a thickness ranging from 20 pm to 120 pm, preferably ranging from 40 pm to 100 pm, such as 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100 pm or any value between any of the preceding values.

[0034] In a preferred embodiment, the packaging material has a thickness ranging from 60 pm to 90 pm.

[0035] "Tensile strength MD / CD" is a measure of the mechanical strength of a material and is measured in two directions related to the fiber orientation during the production process of the material. Tensile strength is the maximum force that a material can withstand before breaking when pulled at both ends. This can be measured in Newtons per meter (N / m), in kilonewtons per meter (kN / m), or Newtons per 15 mm (N / 15mm). MD ("Machine Direction") is the direction in which the material (for example, paper) is produced. In paper production, this is the length axis of the paper web. During production on the paper machine, the paper fibers are primarily oriented in this direction. A material generally has a higher tensile strength in the MD direction because the fibers are better aligned here and can withstand more force. CD ("Cross Direction") is the cross direction of the material, perpendicular to the MD. In this direction, the fibers are less ordered, resulting in lower tensile strength.

[0036] In one embodiment, the tensile strength of the packaging material in the MD direction is between 50 and 100 N / 15 mm, such as 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, or 100 N / 15 mm or any value between any of the preceding values, measured according to ISO 1924-2. In one embodiment, the tensile strength of the packaging material in the CD direction is between 10 and 50 N / 15 mm, such as 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 N / 15 mm or any value between any of the preceding values, measured according to ISO 1924-2.

[0037] The ratio between the tensile strength in MD and CD provides insight into the strength and flexibility of the material. This is important for applications such as printing, folding, and packaging. For example, in printing and packaging machines, it is important that the properties of the material are consistent in the MD and CD to prevent tearing or wrinkling. A good balance between MD and CD makes the material more versatile and less prone to deformation.

[0038] In one embodiment, the tensile strength of the packaging material in the MD / CD direction is 65 / 30 N / 15 mm measured according to ISO 1924-2.

[0039] "Elongation at stress" of the packaging material is also measured using ISO 1924-2 and refers to the extent to which a material can stretch before breaking, measured in two directions: MD (Machine Direction) and CD (Cross Direction). This is an important property to understand how flexible and stretchable a material is under stress. Elongation at stress is expressed as the percentage of elongation that a material undergoes when stress is applied until it breaks. It is expressed as a percentage (%) and indicates how elastic the material is. Material typically stretches less in the MD because the fibers are tightly stretched and have little elasticity. Material typically stretches more in the CD because the fibers in this direction are less tightly arranged and have more room to give.

[0040] In one embodiment, the elongation at stress of the packaging material in the MD direction is between 1.0% and 5.0%, such as 1.0%, 2.0%, 3.0%, 4.0%, or 5.0% or any value between any of the preceding values, measured according to ISO 1924-2. In one embodiment, the elongation at stress of the packaging material in the CD direction is between 5.0% and 10.0%, such as 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or 10.0% or any value between any of the preceding values, measured according to ISO 1924-2.

[0041] Elongation at stress provides an indication of how well the material can absorb stresses without tearing, for example, during folding, rolling, or printing. Machines such as printers or packaging lines exert stress on the packaging material. Packaging material with too low elongation in the CD can tear, while too much elongation can cause deformations. For packaging and specific printing applications, a good balance in stretchability is important to ensure optimal performance. In one embodiment, the elongation at stress MD / CD is 2.1 / 7.0%, measured according to ISO 1924-2.

[0042] The chocolate tablet is completely enclosed in the packaging material, which is provided with a barrier. The barrier is characterized by the water vapor transmission rate (WVTR), which is a measure of the amount of water vapor that diffuses through a material over a certain time and under specific conditions. WVTR measures the amount of water vapor (expressed in grams per square meter per day, g / m2 / d or g / (m2-d)) that passes through a certain surface area of the material.

[0043] WVTR is used to evaluate how well the material can hold back or allow humid air to pass through. In food packaging or other moisture-sensitive products, WVTR helps determine how well the paper can protect the product from moisture from the environment.

[0044] A low WVTR means that the packaging material is less permeable to water vapor, which is beneficial for applications where protection against moisture is important. It is a critical property of packaging material in applications where moisture protection is essential, such as food packaging. It measures how well a material can hold back water vapor and helps evaluate the effectiveness of moisture barriers and coatings.

[0045] In one embodiment, the water vapor transmission rate (WVTR) of the packaging material is less than 25.0 g / (m2-d), preferably less than 20.0 g / (m2-d), and more preferably less than 18.0 g / (m2-d), measured according to ISO 15106-2 or ISO 2528 at a temperature of 23°C and a relative humidity of 50%. Such a low WVTR means that the packaging material is less permeable to water vapor, providing adequate protection against moisture.

[0046] In one embodiment, the absolute moisture content ("moisture content ABS.") of the packaging material is less than 6.0%, such as 1.0%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, or any value between any of the preceding values, measured according to DIN EN 20 287.

[0047] The absolute moisture content of the packaging material is crucial to prevent moisture problems, ensure the quality and shelf life of the chocolate, and maintain the barrier properties of the material. A low absolute moisture content contributes to a stable and protective packaging, essential for products such as chocolate lollipops. Chocolate is sensitive to light, especially ultraviolet (UV) and visible light. Exposure to light can cause fat oxidation, leading to flavor and odor deviations and negatively affecting the taste and texture quality of the chocolate.

[0048] A packaging with high opacity (non-transparent) prevents light from reaching the chocolate, thus protecting it from these adverse effects. Light, particularly sunlight or strong lighting in stores, can also increase the temperature of the chocolate. This can lead to fat bloom, which occurs when the temperature of the chocolate rises and the fat melts and then re-crystallizes. Chocolate also melts easily at relatively low temperatures (around 30-32°C). An opaque packaging can prevent overheating due to light exposure.

[0049] In one embodiment, the opacity of the packaging material is greater than 70%, preferably greater than 75%, and even more preferably greater than 80%, such as 81%, 82%, 83%, 84%, or 85%, measured according to ISO 2471. Light can affect the stability of added ingredients, such as colorants or decorative elements in chocolate lollipops. An opaque packaging helps keep these ingredients stable for a longer time.

[0050] In one embodiment, the surface roughness of the packaging material is a maximum of 5 pm, such as 1 pm, 2 pm, 3 pm, 4 pm, 5 pm, or any value between any of the preceding values, measured according to ISO 8791-4. A smooth surface is often better suited for high-quality printing, which can be important for the marketing and appearance of chocolate lollipops.

[0051] As described above, the packaging material includes a barrier.

[0052] In one embodiment, the packaging material further includes a heat sealable coating. Such a heat sealable coating allows the packaging material to be sealed with a thermal treatment, creating a sealed seam, also referred to as a "heat-sealed seam," "heat seal," or "seal."

[0053] A heat sealable coating is a thin layer of a specific material, usually a polymer, that is applied to, for example, the cellulose layer of the packaging material. This coating melts or softens at a certain temperature. By applying a thermal treatment (for example, via a heated surface or a heat source, such as a heat sealer in packaging machines), the heat sealable coating melts or softens. The heat is applied to a specific area of the packaging material (usually the edges). Under pressure, the two layers of packaging material are compressed, and upon cooling, they adhere firmly to each other. The result is a strong sealed seam that is air- and moisture-resistant.

[0054] The quality of the heat-sealed seam is determined by the temperature, pressure, and time. The temperature ("sealing temperature") must be sufficient to melt the coating without damaging the base material. The pressure must be sufficient to compress the layers firmly together. The heat must be applied long enough to fully melt and bond the coating.

[0055] In one embodiment, the duration of the thermal heating (the sealing) is between 0.1 to 3.0 seconds, such as 0.2 seconds; 0.5 seconds; 1.0 second; 1.5 seconds; 2.0 seconds; 2.5 seconds; 3.0 seconds or any value between any of the preceding values.

[0056] In one embodiment, the sealing time is 0.1 seconds; 0.2 seconds; 0.3 seconds; 0.4 seconds; 0.5 seconds; 0.6 seconds; 0.7 seconds; 0.8 seconds; 0.9 seconds; 1.0 seconds or any value between any of the preceding values.

[0057] In one embodiment, the sealing temperature is at least 85°C. In one embodiment, the sealing temperature is 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, 101°C, 102°C, 103°C, 104°C, 105°C, 106°C, 107°C, 108°C, 109°C, 110°C, 111°C, 112°C, 113°C, 114°C, 115°C, 116°C, 117°C, 118°C, 119°C, 120°C, 121°C, 122°C, 123°C, 124°C, 125°C, 126°C, 127°C, 128°C, 129°C, 130°C, 131°C, 132°C, 133°C, 134°C, 135°C, 136°C, 137°C, 138°C, 139°C, 140°C or any value between any of the preceding values.

[0058] In a preferred embodiment, the sealing temperature is between 100°C and 140°C, preferably between 110°C and 130°C, such as 120°C.

[0059] In one embodiment, the sealing time and / or the sealing temperature differ at the bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder, compared to the other sealed seams. In one embodiment, the sealing time at the bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder, is longer than that at the other sealed seams.

[0060] In one embodiment, the sealing time at the bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder, is 0.5 seconds, while that at the other sealed seams is 0.2 seconds, for example at a temperature of 120°C and a pressure between 4 and 5.5 bar.

[0061] In one embodiment, the sealing temperature at the bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder, is higher than that at the other sealed seams.

[0062] A too low temperature results in a poor or incomplete seal, which can lead to leakage or a non-air-tight packaging. A too high temperature can damage the packaging material, such as burning, deforming, or contributing to unwanted changes in the packaging material.

[0063] In one embodiment, the pressure during the heat sealing process (the thermal treatment) in which the heat-sealed seam is formed is between 3 and 8 bar. In one embodiment, the pressure during the heat sealing process (the thermal treatment) is at least 3.0 bar, preferably at least 4.0 bar. In a preferred embodiment, the pressure during the heat sealing process is between 4.0 and 5.5 bar.

[0064] In one embodiment, the sealing strength (or "seal strength") of the heat-sealed seam made with a heat sealing process at a temperature of 120°C, a pressure of 3.0 bar, and a sealing time of 0.5 seconds is at least 3.0 N / 15 mm, measured according to ASTM F88.

[0065] In one embodiment, the entire perimeter of the packaging material is provided with a heat-sealed seam. In this way, good shielding from external influences is guaranteed.

[0066] In one embodiment, the packaging material has a bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder. Attachment to the holder is crucial to keep the packaging sealed. In one embodiment, the packaging material is attached to the holder via the sealed seam. The thermal anchoring is sufficient to provide a good seal at the holder.

[0067] In another or further embodiment, the holder and / or the packaging material includes a coating layer to promote the attachment of the packaging material to the holder. This coating layer can be applied during the production process and ensures that the packaging material is hermetically sealed around the holder.

[0068] As described above, the packaging material of the packaging includes a barrier. A barrier prevents harmful external influences, among other things, and thus guarantees food safety, nutritional value and taste. This barrier can, for example, be made of polyamides. It will, however, be clear that other materials are also suitable for use as a barrier. In one embodiment, the barrier has an area-based mass of 5 g / m2to 40 g / m2. Such barriers are often 25-45 micrometers thick.

[0069] In one embodiment, the heat-sealed seam is formed without the use of additional sealing agents or adhesives.

[0070] Due to the specific shape that the packaging for such a chocolate lollipop can take, it may be that the sealed seam consists of multiple sealed seam parts, where the sealed seam parts will each be continuous. Furthermore, the sealed seam can— but this is not necessarily the case— be formed in such a way that a customized texture or pattern is created to enhance the structural integrity of the packaging.

[0071] In one embodiment, the heat-sealed seam is between 3-5 mm wide. In a preferred embodiment, the heat-sealed seam is between 3.5-4.5 mm wide. In a further preferred embodiment, this heat-sealed seam is 4 mm wide. Preferably, there is no distance between the sealed seam and the perimeter edge of the packaging material.

[0072] In one embodiment, the packaging of the chocolate lollipop will have a width between 75-90 mm. In one embodiment, the length of the packaging is between 90-120 mm. In one embodiment, the length of the chocolate lollipop is between 65-85 mm.

[0073] The chocolate tablet is provided with a holder, forming a lollipop. In one embodiment, the main component of the holder is paper. In one embodiment, the holder is embedded in the packaging for approximately 15-25 mm. In particular, the holder in the tablet will have an average diameter between 3 and 5 mm. The ratio between the total length of the tablet and the length of the holder is preferably between 1:3 and 2: 1, more preferably between 1 :2 and 1.5: 1, such as 1: 1. Such a holder length and ratio of tablet length:holder length guarantees good anchoring of the holder in the tablet. As a result, the holder will not come loose from the tablet while eating the product, even after the tablet has already been largely consumed. In a further embodiment, the ratio between the length of the tablet and the length of the holder embedded in the tablet will be between 2: 1 and 10: 1, more preferably between 2: 1 and 5: 1, such as 3.5. Again, this ratio was found to ensure optimal anchoring of the holder and benefit the strength of the final product. The inventor of the present invention has found that these parameter ranges yield an easily consumable tablet without the risk of the holder not being sufficiently incorporated in the tablet or coming loose.

[0074] In a preferred embodiment, the chocolate lollipop includes a solid tablet where the weight of the tablet is between 15 and 25 grams. In one embodiment, the weight of the tablet is 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, or 25 grams. This weight aims at portion control to limit sugar intake while still providing the consumer with a "feel good" moment.

[0075] In a preferred embodiment, the length of the chocolate tablet is between 60 and 80 mm. In a preferred embodiment, the total length of the chocolate lollipop with the holder is between 140 and 180 mm. In a further preferred embodiment, this length is between 150-170 mm. In a further preferred embodiment, it is 155-165 mm. Even more preferably, it is 160 mm.

[0076] In one embodiment, the tablet of the chocolate lollipop contains at least 2 colors. This multi-coloring can be achieved by coloring a mold or by pad printing. Previously, coloring of chocolate figures was done using pad printing as described in BE1022280B1. In pad printing, a pattern of an edible color preparation is applied to a pre-formed multilayer figure, the figure preferably being provided in a holder, by means of a pad. The pattern provided on the figure will be applied to a printing plate prior to printing. According to the present invention, the term "printing plate" is to be understood as a flat plate provided with a predetermined pattern applied in relief, for example by etching or lasering, whereby the pattern is a negative of the ultimately desired print on the figure. The term "pad" should be understood to mean a preferably elastic stamp, made of a material that allows the coloring preparation to be absorbed without it penetrating the material so that release is possible. In a further preferred embodiment, the tablet mainly consists of milk chocolate. Milk chocolate is the most commonly used type of chocolate for confectionery products since most consumers, especially children who are the target audience for this product, prefer milk chocolate. Additionally, the product may also substantially consist of white chocolate. When adults are the target audience, a product that substantially consists of dark chocolate may also be offered.

[0077] The tablet can take any shape. In particular, the tablet will essentially be rectangular or derived from a rectangular shape, where the longest sides of the rectangle determine the length of the tablet. The tablet can be figurative. This means that the tablet represents a figure or object. Preferably, the figurative character of the tablet will be linked to a specific season, event, occurrence, media program, and / or holiday such as spring, summer, fall, winter, Easter, Halloween, Sinterklaas, Christmas, New Year, Valentine's Day, etc. Examples of figurative tablets include a Santa Claus, a Christmas tree, a snowman, a heart, Sinterklaas, a Zwarte Piet, a ghost, a reindeer, a lamb, a duck, a bunny, etc. In one embodiment, the tablet will be two-dimensional, with only one side of the tablet being figurative and the other side being flat. In another embodiment, both sides will be figurative.

[0078] In one embodiment, one or more chocolate lollipops as described herein are packaged in a display, preferably a cardboard display. In one embodiment, the display includes a number of openings that can receive the holder of the lollipop.

[0079] In one embodiment, the holder is a rod, straw or stick. In a further embodiment, the holder consists of cellulose fibers. In one embodiment, the holder is located in the center of the tablet.

[0080] In a following aspect, the invention relates to a method for producing a packaged chocolate lollipop, where the chocolate lollipop is a chocolate tablet provided with a holder, where the holder is at least partially embedded in the chocolate tablet, comprising:

[0081] - filling a mold with melted chocolate; positioning the holder in the mold so that it is at least partially embedded in the melted chocolate; allowing the melted chocolate and the holder to harden; removing the formed chocolate lollipop from the mold; packaging the chocolate tablet in packaging material, wherein the packaging material is sealed by means of thermal heating, resulting in a sealed seam, and wherein the packaging material comprises at least 90% cellulose fibers and is provided with a barrier.

[0082] As described above, the quality of the sealed seam is determined by the temperature, pressure, and time. The temperature must be sufficiently high to melt the coating but without damaging the base material. The pressure must be sufficiently high to compress the layers firmly together. The heat must be applied long enough to fully melt and bond the coating.

[0083] In one embodiment, the duration of the thermal heating (the sealing) is between 0.1 to 3.0 seconds, such as 0.2 seconds; 0.5 seconds; 1.0 second; 1.5 seconds; 2.0 seconds; 2.5 seconds; 3.0 seconds or any value between any of the preceding values.

[0084] In one embodiment, the sealing temperature at which the heat-sealed seam is formed on the packaging is at least 85°C. In one embodiment, the sealing temperature is 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, 101°C, 102°C, 103°C, 104°C, 105°C, 106°C, 107°C, 108°C, 109°C, 110°C, 111°C, 112°C, 113°C, 114°C, 115°C, 116°C, 117°C, 118°C, 119°C, 120°C, 121°C, 122°C, 123°C, 124°C, 125°C, 126°C, 127°C, 128°C, 129°C, 130°C, 131°C, 132°C, 133°C, 134°C, 135°C, 136°C, 137°C, 138°C, 139°C, 140°C or any value between any of the preceding values. In a preferred embodiment, the sealing temperature at which the heat-sealed seam is formed on the packaging is between 100°C and 140°C, more preferably between 110°C and 130°C, such as 120°C, and for example at a sealing time of 0.2 or 0.5 seconds and a pressure between 4 and 5.5 bar.

[0085] A too low temperature results in a poor or incomplete seal, which can lead to leakage or a non-air-tight packaging. A too high temperature can damage the packaging material, such as burning, deforming, or contributing to unwanted changes in the coating or the base material of the packaging.

[0086] In one embodiment, the pressure during the heat sealing process (the thermal treatment) in which the heat-sealed seam is formed is between 3.0 and 8.0 bar. In one embodiment, the pressure during the heat sealing process (the thermal treatment) in which the heat-sealed seam is formed is at least 3.0 bar, preferably at least 4.0 bar. In a preferred embodiment, the pressure during the heat sealing process in which the heat-sealed seam is formed is between 4.0 and 5.5 bar. Subsequently, the lollipops produced according to the preceding method can be checked for quality and delivered to the consumer. This new method for a packaged chocolate lollipop is characterized by improved quality assurance, environmental friendliness, sustainability, and food safety aspects. In one embodiment, the entire method is automated and the production occurs industrially, using specially designed facilities.

[0087] The present invention will now be described in more detail with reference to figures which are not limiting.

[0088] DESCRIPTION OF THE FIGURES

[0089] Figure 1 shows a possible embodiment of a product according to the present invention. The product (1) includes a packaged chocolate lollipop (2) in which a holder (3) is embedded. The holder (3) is a longitudinal element that is partially embedded in the tablet. The chocolate lollipop with holder in packaging has a total length t. The part of the holder that is outside the packaging has a length h. The holder has a diameter d. The tablet has a figurative shape and can be provided with a figurative appearance on one or both sides. The tablet preferably consists of multiple colors of chocolate and is solid. The packaging has a perimeter edge (4) and a sealed seam (5). The distance between the sealed seam and the perimeter edge can be between 1-5 mm. The packaging material comprises at least 90% cellulose fibers and is provided with a barrier.

[0090] The packaging material has an area-based mass ranging from 60 g / m2to 90 g / m2. Such an area-based mass provides a good balance between packaging material with sufficient sturdiness on the one hand and sufficient handleability on the other. The packaging material has a thickness ranging from 60 pm to 90 pm. Thickness affects how the packaging material feels, bends, and behaves in machines such as printers.

[0091] The tensile strength of the packaging material is 65 / 30 N / 15 mm (MD / CD) measured according to ISO 1924-2. The ratio between the tensile strength in MD and CD provides insight into the strength and flexibility of the material. This is important for applications such as printing, folding, and packaging. For example, in printing and packaging machines, it is important that the properties of the material are consistent in the MD and CD to prevent tearing or wrinkling. A good balance between MD and CD makes the material more versatile and less prone to deformation. The elongation at stress is 2.1 / 7.0% (MD / CD), measured according to ISO 1924-2. Elongation at stress provides an indication of how well the material can absorb stresses without tearing, for example, during folding, rolling, or printing. Machines such as printers or packaging lines exert stress on the packaging material. Packaging material with too low elongation in the CD can tear, while too much elongation can cause deformations. For packaging and specific printing applications, a good balance in stretchability is important to ensure optimal performance.

[0092] The chocolate tablet is completely enclosed in the packaging material, which is provided with a barrier. The barrier is characterized by the water vapor transmission rate (WVTR), which is a measure of the amount of water vapor that diffuses through a material over a certain time and under specific conditions. WVTR measures the amount of water vapor (expressed in grams per square meter per day, g / m2 / d or g / (m2-d)) that passes through a certain surface area of the material.

[0093] WVTR is used to evaluate how well the material can hold back or allow humid air to pass through. In food packaging or other moisture-sensitive products, WVTR helps determine how well the paper can protect the product from moisture from the environment. A low WVTR means that the packaging material is less permeable to water vapor, which is beneficial for applications where protection against moisture is important. It is a critical property of packaging material in applications where moisture protection is essential, such as food packaging. It measures how well a material can hold back water vapor and helps evaluate the effectiveness of moisture barriers and coatings.

[0094] The water vapor transmission rate (WVTR) of the packaging material is less than 18 g / (m2-d) and is measured according to ISO 15106-2 or ISO 2528 at a temperature of 23°C and a relative humidity of 50%. Such a low WVTR means that the packaging material is less permeable to water vapor, providing adequate protection against moisture.

[0095] The absolute moisture content ("moisture content ABS.") of the packaging material is less than 5.0%, measured according to DIN EN 20 287. The absolute moisture content of the packaging material is crucial to prevent moisture problems, ensure the quality and shelf life of the chocolate, and maintain the barrier properties of the material. A low absolute moisture content contributes to a stable and protective packaging, essential for products such as chocolate lollipops. Chocolate is sensitive to light, especially ultraviolet (UV) and visible light. Exposure to light can cause fat oxidation, leading to flavor and odor deviations and negatively affecting the taste and texture quality of the chocolate.

[0096] A packaging with high opacity (non-transparent) prevents light from reaching the chocolate, thus protecting it from these adverse effects. Light, particularly sunlight or strong lighting in stores, can also increase the temperature of the chocolate. This can lead to fat bloom, which occurs when the temperature of the chocolate rises and the fat melts and then re-crystallizes. Chocolate also melts easily at relatively low temperatures (around 30-32°C). An opaque packaging can prevent overheating due to light exposure.

[0097] The opacity of the packaging material is greater than 70%, measured according to ISO 2471. Light can affect the stability of added ingredients, such as colorants or decorative elements in chocolate lollipops. An opaque packaging helps keep these ingredients stable for a longer time.

[0098] The surface roughness of the packaging material is a maximum of 5 pm, measured according to ISO 8791-4. A smooth surface is often better suited for high-quality printing, which can be important for the marketing and appearance of chocolate lollipops.

[0099] A heat sealable coating allows the packaging material to be sealed with a thermal treatment, creating a sealed seam, also referred to as a "heat-sealed seam," "heat seal," or "seal."

[0100] The duration of the thermal heating (the sealing) at the bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder, is 0.5 seconds at a sealing temperature of 120°C. The duration of the thermal heating (the sealing) at the other sealed seams is 0.2 seconds at a sealing temperature of 120°C. A too low temperature results in a poor or incomplete seal, which can lead to leakage or a non-air-tight packaging. A too high temperature can damage the packaging material, such as burning, deforming, or contributing to unwanted changes in the coating or the base material of the packaging. The pressure during the heat sealing process (the thermal treatment) is preferably between 4 and 5.5 bar.

[0101] Figure 2 shows a chocolate lollipop with a holder without packaging. The chocolate lollipop has a figurative shape with a length f. The holder portion that extends from the lollipop has a length h. Due to the figurative shape of the lollipop, implementing a sustainable packaging method is a challenge.

[0102] Figure 3 shows a cross-section along the length of a possible embodiment of packaging for a chocolate lollipop according to the present invention. The packaging has a length L and a width B. The packaging has a perimeter edge (1) and a sealed seam (2). The sealed seam (2) will run parallel to the perimeter edge (1). The sealed seam ensures that the packaging is sealed along the entire sealed seam through thermal heating. The sealed seam is located at a distance from the perimeter edge. This distance can be between 1-5 mm. The chocolate lollipop has a length f, measured from the bottom plane of the chocolate lollipop to the top plane. The part of the holder that is embedded in the packaging has a length hl. The choice of a paper packaging that is thermally sealed for the chocolate lollipop in the above-described embodiment offers various advantages. The packaging material of the chocolate lollipop is as described in example 1. First, the paper packaging, consisting of at least 90% cellulose fibers, contributes to a more sustainable approach to packaging materials. The heat-sealed seam provides a complete seal, optimally protecting the chocolate lollipop from external influences such as air and moisture. This careful sealing not only promotes the freshness and quality of the product but also extends its shelf life. Moreover, the thermally sealed paper packaging offers a uniform and neat appearance, increasing its appeal to consumers.

Claims

CLAIMS1. A chocolate lollipop comprising a chocolate tablet provided with a longitudinal holder, wherein the holder is partially embedded in the tablet and extends in the longitudinal direction of the tablet, characterized in that the chocolate tablet is completely enclosed in packaging material, wherein the packaging material is sealed by means of a thermal treatment, resulting in a sealed seam, and wherein the packaging material comprises at least 90% cellulose fibers and is provided with a barrier.

2. Chocolate lollipop according to claim 1, characterized in that the packaging material contains at least 95% cellulose fibers.

3. Chocolate lollipop according to any of the preceding claims, characterized in that the entire perimeter of the packaging material is provided with a heat- sealed seam.

4. Chocolate lollipop according to any of the preceding claims, characterized in that the packaging material has a bottom sealed seam, located at the bottom of the chocolate tablet and at the holder, wherein the packaging material is attached to the holder.

5. Chocolate lollipop according to any of the preceding claims, characterized in that the packaging material is attached to the holder via the sealed seam.

6. Chocolate lollipop according to any of the preceding claims, characterized in that the holder and / or the packaging material includes a coating layer to promote the attachment of the packaging material to the holder.

7. Chocolate lollipop according to any of the preceding claims, characterized in that the area-based mass of the packaging material is between 45-95 grams / m2.

8. Chocolate lollipop according to any of the preceding claims, characterized in that the heat-sealed seam is formed without the use of additional sealing agents or adhesives.

9. Chocolate lollipop according to any of the preceding claims, characterized in that the heat-sealed seam is formed with a customized texture or pattern to enhance the structural integrity.

10. Chocolate lollipop according to any of the preceding claims, characterized in that the sealed seam is between 3-5 mm.

11. Chocolate lollipop according to any of the preceding claims, characterized in that the width of the packaging is between 75-95 mm.

12. Chocolate lollipop according to any of the preceding claims, characterized in that the length of the packaging is between 90-120 mm.

13. Chocolate lollipop according to any of the preceding claims, characterized in that the holder has paper as its main component.

14. Chocolate lollipop according to any of the preceding claims, characterized in that the holder is embedded in the packaging for approximately 15-25 mm.

15. Chocolate lollipop according to any of the preceding claims, characterized in that the weight of the tablet is between 15 and 25 grams.

16. Chocolate lollipop according to any of the preceding claims, characterized in that the length of the chocolate tablet is between 60 and 80 mm.

17. Chocolate lollipop according to any of the preceding claims, characterized in that the total length of the chocolate lollipop, being the chocolate tablet with the holder, is between 140 and 180 mm.

18. Chocolate lollipop according to any of the preceding claims, characterized in that the tablet includes at least 2 colors.

19. Chocolate lollipop according to any of the preceding claims, characterized in that the tablet consists of milk chocolate, dark chocolate, and / or white chocolate.

20. Chocolate lollipop according to any of the preceding claims, characterized in that the holder is a rod, straw, or stick.

21. Chocolate lollipop according to any of the preceding claims, characterized in that the holder consists of cellulose fibers.

22. Chocolate lollipop according to any of the preceding claims, characterized in that the holder is located in the center of the tablet.

23. Method for producing a packaged chocolate lollipop, where the chocolate lollipop is a chocolate tablet provided with a holder, where the holder is at least partially embedded in the chocolate tablet, comprising:- filling a mold with melted chocolate; positioning the holder in the mold so that it is at least partially embedded in the melted chocolate; allowing the melted chocolate and the holder to harden; removing the formed chocolate lollipop from the mold; packaging the chocolate tablet in packaging material, characterized in that the packaging material is sealed by means of thermal heating, resulting in a sealed seam, and wherein the packaging material comprises at least 90% cellulose fibers and is provided with a barrier.

24. Method according to claim 23, characterized in that the entire process is automated.

25. Method according to any of the preceding claims 23-24, characterized in that the heat-sealed seam on the packaging is formed at a temperature between 100°C and 140°C.

26. Method according to any of the preceding claims 23-25, characterized in that the duration of the thermal heating is between 0.1 to 3.0 seconds.

27. Method according to any of the preceding claims 23-26, characterized in that the heat-sealed seam is formed under a pressure of 3.0 to 8.0 bar.

Images