Nestec S.a.

Societe Des Produits Nestle S.a.

Stephen J Destephen

Pu-Sheng Cheng

Shantha Chandrasekaran Nalur

Eugene R Fischbach

Christopher Budwig

A process for preparing chocolate or a fat containing confectionery material which comprises incorporating from 0.01 to 0.5% by weight of a silicon dioxide into the chocolate or a fat containing confectionery material during its preparation.

Reduction of chocolate bloom

The present invention relates to a method for increasing the solidification rate of a fat-based confection and to a fat-based confection product wherein the improvement comprises 0.1 to 2.0% insoluble fiber by weight effective for increasing the rate of solidification of the product.

Method of making fat-based confection

A beverage capsule in which a beverage base is enclosed in a thin walled solid envelope made of chocolate or a fat-based confectionery coating.

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Columbus, OH, United States of America

Stephen J Destephen