Societe Des Produits Nestle S.a.

Nestec S.a.

Joselio Batista Vieira

Zeynel Deniz Gunes

Cecile Gehin-Delval

Helen Chisholm

Bernard Paul Binks

Mathieu Julien Destribats

Shantha Nalur Chandrasekaran

Corinne Appolonia Nouzille

Jwanro Husson

Jamey German

Bettina Wolf

Beatrice Kuschel

Joanne Gould

Daniel Festring

Emma Garvey

Myriam Schlegel

Josef Kerler

John Newell

Hans-Juergen Erich Wille

Cecilia Jalmasco

The present invention provides the use of a composition obtainable from the pulp of a plant in thegenus or an extract of said pulp, as an ingredient in a chocolate product.

Chocolate products, ingredients, processes and uses

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 provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers.

Chocolate product with cocoa particles as the emulsifying agent

The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

Method for processing fat-based flavour concentrate

The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product having cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.

Emulsion stabilization method

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York, United Kingdom

Joselio Batista Vieira