AERATED CONFECTIONERY MATERIAL
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 h...
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| creator | Garvey, Emma Binks, Bernard Paul Appolonia Nouzille, Corinne German, Jamey Gehin-Delval, Cecile Chisholm, Helen Vieira, Joselio Batista Gunes, Zeynel Deniz Chandrasekaran, Shantha Nalur Destribats, Mathieu Julien |
| description | 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. |
| format | Patent |
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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.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</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=20210715&DB=EPODOC&CC=US&NR=2021212336A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210715&DB=EPODOC&CC=US&NR=2021212336A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Garvey, Emma</creatorcontrib><creatorcontrib>Binks, Bernard Paul</creatorcontrib><creatorcontrib>Appolonia Nouzille, Corinne</creatorcontrib><creatorcontrib>German, Jamey</creatorcontrib><creatorcontrib>Gehin-Delval, Cecile</creatorcontrib><creatorcontrib>Chisholm, Helen</creatorcontrib><creatorcontrib>Vieira, Joselio Batista</creatorcontrib><creatorcontrib>Gunes, Zeynel Deniz</creatorcontrib><creatorcontrib>Chandrasekaran, Shantha Nalur</creatorcontrib><creatorcontrib>Destribats, Mathieu Julien</creatorcontrib><title>AERATED CONFECTIONERY MATERIAL</title><description>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.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJBzdA1yDHF1UXD293NzdQ7x9PdzDYpU8AWKBXk6-vAwsKYl5hSn8kJpbgZlN9cQZw_d1IL8-NTigsTk1LzUkvjQYCMDI0MgNDY2czQ0Jk4VADrxIkI</recordid><startdate>20210715</startdate><enddate>20210715</enddate><creator>Garvey, Emma</creator><creator>Binks, Bernard Paul</creator><creator>Appolonia Nouzille, Corinne</creator><creator>German, Jamey</creator><creator>Gehin-Delval, Cecile</creator><creator>Chisholm, Helen</creator><creator>Vieira, Joselio Batista</creator><creator>Gunes, Zeynel Deniz</creator><creator>Chandrasekaran, Shantha Nalur</creator><creator>Destribats, Mathieu Julien</creator><scope>EVB</scope></search><sort><creationdate>20210715</creationdate><title>AERATED CONFECTIONERY MATERIAL</title><author>Garvey, Emma ; Binks, Bernard Paul ; Appolonia Nouzille, Corinne ; German, Jamey ; Gehin-Delval, Cecile ; Chisholm, Helen ; Vieira, Joselio Batista ; Gunes, Zeynel Deniz ; Chandrasekaran, Shantha Nalur ; Destribats, Mathieu Julien</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2021212336A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2021</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Garvey, Emma</creatorcontrib><creatorcontrib>Binks, Bernard Paul</creatorcontrib><creatorcontrib>Appolonia Nouzille, Corinne</creatorcontrib><creatorcontrib>German, Jamey</creatorcontrib><creatorcontrib>Gehin-Delval, Cecile</creatorcontrib><creatorcontrib>Chisholm, Helen</creatorcontrib><creatorcontrib>Vieira, Joselio Batista</creatorcontrib><creatorcontrib>Gunes, Zeynel Deniz</creatorcontrib><creatorcontrib>Chandrasekaran, Shantha Nalur</creatorcontrib><creatorcontrib>Destribats, Mathieu Julien</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Garvey, Emma</au><au>Binks, Bernard Paul</au><au>Appolonia Nouzille, Corinne</au><au>German, Jamey</au><au>Gehin-Delval, Cecile</au><au>Chisholm, Helen</au><au>Vieira, Joselio Batista</au><au>Gunes, Zeynel Deniz</au><au>Chandrasekaran, Shantha Nalur</au><au>Destribats, Mathieu Julien</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>AERATED CONFECTIONERY MATERIAL</title><date>2021-07-15</date><risdate>2021</risdate><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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | AERATED CONFECTIONERY MATERIAL |
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