Societe Des Produits Nestle S.a.

Joydeep Ray

Fabiola Dionisi

Laurent Sagalowicz

Mathieu Julien Destribats

Vincent Daniel Maurice Meunier

Reinhard Behringer

Christina Vafeiadi

Julien Philippe Nicolas Mahieux

Andrew Steven Whitehouse

Marina Dupas-Langlet

Olivier Schafer

Cyril Moccand

Isabel Fernandez Farres

Johann Buczkowski

Jean-Luc Sauvageat

Cedric Dubois

Marianne Studer

Patricia Rossi Vauthey

Tilman Johannes Schober

Farres Isabel Fernandez

Liisi Arumeel-Dauphin

The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.

Food composition

The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of &#x2212;15&#xb0; C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

Method of manufacturing a frozen confection with low SFA coating and product obtained

The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.

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Epalinges, Switzerland

Joydeep Ray