Societe Des Produits Nestle S.a.

Nestec S.a.

Jwanro Husson

Joselio Batista Vieira

Bettina Wolf

Joanne Gould

Didier Courtois

Jane Durga

Tina Kunz

Christopher James Pipe

Lilian Barro

Ruth Luthi-Carter

Josélio Batista Vieira

Cécile Gehin-Delval

Frederico Mora

David Taylor

Cédric Yvon

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 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

The invention relates to an efficient and reproducible process for generating glucosamine from plants which allows high glucosamine content to be obtained while reducing the content of residual ammonium or sulfate ions. The invention also concerns food compositions or cosmetic compositions which comprise the obtained glucosamine-enriched plant compositions.

Generation of glucosamine from plant material

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Notre Dame d'Oe, France

Jwanro Husson