Societe Des Produits Nestle S.a.

Nestec S.a.

Andrew Steven Whitehouse

Vincent Daniel Maurice Meunier

Marina Dupas-Langlet

Laurent Forny

Julien Philippe Nicolas Mahieux

Reinhard Behringer

Mathieu Julien Destribats

Rodolfo De Acutis

Joydeep Ray

Cristiana Fernanda Soldani

Cedric Dubois

Deborah Roberts

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Bulk sugar replacer

The present invention relates to amorphous porous particles comprising sugar, a bulkingagent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.

Food composition

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Amorphous porous particles for reducing sugar in food

Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.

Tropicalizing agent

An edible chewing gum having a gum base consisting essentially of agar and one or more soluble ingredients as well as a process for its preparation.

Growing community of inventors

Harrogate, United Kingdom

Andrew Steven Whitehouse