Societe Des Produits Nestle S.a.

Cindy Pelloux

Zeynel Deniz Gunes

Helen Chisholm

Olivier Schafer

Helene Deyber

Bernard Paul Binks

Cecile Gehin-Delval

Mathieu Julien Destribats

Corinne Appolonia Nouzille

Wookyung Chung

Hélène Deyber

Cécile Gehin-Delval

Bernhard Paul Binks

The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

Lipid based foam

The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

Food composition comprising gas bubbles

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Thonon-les-Bains, France

Cindy Pelloux