Societe Des Produits Nestle S.a.

Nestec S.a.

Helen Chisholm

Zeynel Deniz Gunes

Bernard Paul Binks

Cecile Gehin-Delval

Mathieu Julien Destribats

Corinne Appolonia Nouzille

Olivier Schafer

Helene Deyber

Cindy Pelloux

Joselio Batista Vieira

Shantha Nalur Chandrasekaran

Jamey German

Emma Garvey

Gerhard Niederreiter

Werner Bauer

Stefan Palzer

Wookyung Chung

Nicolas Bovet

Hélène Deyber

Cécile Gehin-Delval

Bernhard Paul Binks

Josélio Batista Vieira

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 aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material 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 fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

Aerated confectionery material

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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Cheseaux, Switzerland

Helen Chisholm