Food Emulsion

Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has...

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Hauptverfasser:	ESTEVE, EMILIEN LOUIS JOSEPH, ELLEMAN, CAROLE JEAN
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	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 PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	ESTEVE, EMILIEN LOUIS JOSEPH ELLEMAN, CAROLE JEAN
description	Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
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In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.</description><language>eng ; fre ; ger</language><subject>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 ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20141029&DB=EPODOC&CC=EP&NR=2614719B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20141029&DB=EPODOC&CC=EP&NR=2614719B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ESTEVE, EMILIEN LOUIS JOSEPH</creatorcontrib><creatorcontrib>ELLEMAN, CAROLE JEAN</creatorcontrib><title>Food Emulsion</title><description>Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. 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language	eng ; fre ; ger
recordid	cdi_epo_espacenet_EP2614719B1
source	esp@cenet
subjects	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 PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	Food Emulsion
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