Societe Des Produits Nestle S.a.

Nestec S.a.

Vincent Daniel Maurice Meunier

Laurent Forny

Reinhard Behringer

Lennart Fries

Marina Dupas-Langlet

Julien Philippe Nicolas Mahieux

Andrew Steven Whitehouse

Mathieu Julien Destribats

Jimmy Perdana

Rodolfo De Acutis

Joydeep Ray

Martin Leser

Beatrice Kuschel

Volker Schroeder

Benjamin Jean Didier Le Reverend

Julien Doebelin Esquitino

Ulrich Bobe

Markus Hubert Hartmann

Daniel Johannes Dopfer

Cedric Dubois

Anne Françoise Violette Briend

Jérémie Cartier

Laurent Josef Henry Lach

Hélène Michèle Jeanne Chanvrier

Erik Kurt Larrea Anaya

Anthony Lima

Zuzana SedivÁ

Guido Sutter

Dietrich Koch

Mathalai Balan Sudharsan

Jean-Louis Duffey

Maike Neumann

Ulrich Kessler

Sanyasi Gaddipati

Erich Josef Windhab

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

Amorphous particles for reducing sugar in food

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

The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact.

Method of sintering a composition

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Epalinges, Switzerland

Vincent Daniel Maurice Meunier