Societe Des Produits Nestle S.a.

Jamey German

Stefan Palzer

Zeynel Deniz Gunes

Cecile Gehin-Delval

Joselio Batista Vieira

Helen Chisholm

Mathieu Julien Destribats

Bernard Paul Binks

Shantha Nalur Chandrasekaran

Corinne Appolonia Nouzille

Emma Garvey

Erich Josef Windhab

Cornelia Koller

Cécile Gehin-Delval

Josélio Batista Vieira

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

Growing community of inventors

York, United Kingdom

Jamey German