Societe Des Produits Nestle S.a.

Mathieu Julien Destribats

Zeynel Deniz Gunes

Cecile Gehin-Delval

Helen Chisholm

Corinne Appolonia Nouzille

Joselio Batista Vieira

Bernard Paul Binks

Shantha Nalur Chandrasekaran

Joydeep Ray

Emma Garvey

Jamey German

Vincent Daniel Maurice Meunier

Reinhard Behringer

Andrew Steven Whitehouse

Julien Philippe Nicolas Mahieux

Marina Dupas-Langlet

Olivier Schafer

Helene Deyber

Cindy Pelloux

Cedric Dubois

Wookyung Chung

Hélène Deyber

Cécile Gehin-Delval

Liisi Arumeel-Dauphin

Josélio Batista Vieira

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 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 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.

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

Food composition comprising gas bubbles

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Belmont sur Lausanne, Switzerland

Mathieu Julien Destribats