Societe Des Produits Nestle S.a.

Nestec S.a.

Olivier Schafer

Christophe Joseph Etienne Schmitt

Zeynel Deniz Gunes

Helen Chisholm

Helene Deyber

Cindy Pelloux

Bernard Paul Binks

Cecile Gehin-Delval

Mathieu Julien Destribats

Corinne Appolonia Nouzille

Brigitte Rey

Joydeep Ray

Johann Buczkowski

Laurence Sandoz

Philippe Rousset

Cécile Gehin-Delval

Bernhard Paul Binks

Patricia Rossi-Vauthey

Hélène Deyber

The present invention relates generally to the field of foams. One aspect of the invention provides a foam 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 foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

Lipid based foam

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 generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

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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Epalinges, Switzerland

Olivier Schafer