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:
Apr. 25, 2023
Filed:
Jun. 06, 2018
Applicant:
Societe Des Produits Nestle S.a., Vevey, CH;
Inventors:
Mathieu Julien Destribats, Lutry, CH;
Julien Philippe Nicolas Mahieux, Jougne, FR;
Joydeep Ray, Epalinges, CH;
Assignee:
Societe des Produits Nestle S.A., Vevey, CH;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23D 9/02 (2006.01); A23D 9/007 (2006.01); A23L 33/12 (2016.01); A23L 33/17 (2016.01); A23L 33/19 (2016.01); A23L 33/125 (2016.01); A23D 7/005 (2006.01); A23D 9/05 (2006.01); A23G 1/32 (2006.01);
U.S. Cl.
CPC ...
A23D 9/007 (2013.01); A23D 7/0053 (2013.01); A23D 9/05 (2013.01); A23G 1/32 (2013.01); A23L 33/12 (2016.08); A23L 33/125 (2016.08); A23L 33/17 (2016.08); A23L 33/19 (2016.08); A23V 2002/00 (2013.01);
Abstract
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.