The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jan. 17, 2023
Filed:
Jan. 20, 2021
Société Des Produits Nestlé S.a., Vevey, CH;
Helen Chisholm, Cheseaux, CH;
Zeynel Deniz Gunes, Lausanne, CH;
Cecile Gehin-Delval, Les Hopitaux Neufs, FR;
Corinne Appolonia Nouzille, Lausanne, CH;
Emma Garvey, Yorkshire, GB;
Mathieu Julien Destribats, Belmont sur Lausanne, CH;
Shantha Nalur Chandrasekaran, Leeds, GB;
Joselio Batista Vieira, York, GB;
Jamey German, York, GB;
Bernard Paul Binks, East Yorkshire, GB;
Societe des Produits Nestle S.A., Vevey, CH;
Abstract
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.