METHOD FOR REDUCING TOTAL AND SATURATED FATS IN CONFECTIONERY FILLINGS

The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced in fats confectionery filling obtained according to this method...

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Hauptverfasser:	BATISTA, RODRIGO DE GODOY, CHISHOLM, HELEN, ALTHAUS, TIM OLIVER
Format:	Patent
Sprache:	eng ; fre
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	BATISTA, RODRIGO DE GODOY CHISHOLM, HELEN ALTHAUS, TIM OLIVER
description	The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced in fats confectionery filling obtained according to this method and to the formation of a particle network in such confectionery filling to achieve the reduction in total and saturated fats. La présente invention concerne un procédé pour réduire la quantité de graisses totales et saturées dans des garnitures de confiserie, en particulier des garnitures de confiserie à base de dispersion continue de matière grasse. L'invention concerne également la garniture de confiserie réduite en matière grasse obtenue selon ce procédé, et la formation d'un réseau de particules dans une telle garniture de confiserie pour obtenir la réduction des graisses totales et saturées.
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language	eng ; fre
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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	METHOD FOR REDUCING TOTAL AND SATURATED FATS IN CONFECTIONERY FILLINGS
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