Kraft Foods Global Brands LLC

Cadbury UK Limited

Cadbury Holdings Limited

Mondelez UK R&d Limited

Mondelez UK Holdings & Services Limited

Carole Jean Elleman

Ian D Smith

Vesselin Danailov Miladinov

Paul D Soper

Jose A Amarista

Mark Taylor

Mark Edward Eccleston

Nigel Kenneth Harry Slater

Shama Karu Vaman

Sarah Jayne Prestwood Pearson

Clive Richard Thomas Norton

Emilien Louis Joseph Esteve

Emilien Louis Esteve

Mark Edward Ecclestone

The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.

Confectionery and methods of production thereof

Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.

Food emulsion

The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Degradable chewing gum

The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. The compositions include a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, which provide increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

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Reading, United Kingdom

Carole Jean Elleman