KALORIENARME FÜLLUNGSZUSAMMENSETZUNGEN

The invention concerns low-calorie confectionery fillings, wherein 5-50 wt.% of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt.% of water, while the remainder (90-40 wt.%) consists of : acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, col...

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Bibliographische Detailangaben
Hauptverfasser:	CAIN, FREDERICK WILLIAM, SMITH, KEVIN WARREN, VAN DONGEN, LAURENTIUS FRANCISCUS J, LU, THANH VIET, IZZARD, MARTIN JOHN
Format:	Patent
Sprache:	ger
Schlagworte:	CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The invention concerns low-calorie confectionery fillings, wherein 5-50 wt.% of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt.% of water, while the remainder (90-40 wt.%) consists of : acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.