Societe Des Produits Nestle S.a.

Nestec S.a.

Marina Dupas-Langlet

Heiko Oertling

Vincent Daniel Maurice Meunier

Laurent Forny

Julien Philippe Nicolas Mahieux

Andrew Steven Whitehouse

Reinhard Behringer

Christina Vafeiadi

Yvette Fleury Rey

Mathieu Julien Destribats

Rodolfo De Acutis

Joydeep Ray

Cedric Dubois

Thibaut Alzieu

Cédric Dubois

Jean-Christophe Andrieux

Jian Li

Anjna Devi

Mary Strothcamp

Lionel Jublot

Malte PÄS

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Bulk sugar replacer

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

Porous particles for reducing sugar in food

The present invention relates to amorphous porous particles comprising sugar, a bulkingagent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

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.

Food composition

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Amorphous porous particles for reducing sugar in food

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Savigny, Switzerland

Marina Dupas-Langlet