FAT-BASED CONFECTIONERY COMPOSITION

A fat-based confectionery composition comprising a crystalline oligosaccharide. The crystalline oligosaccharide suitably has a melting point of at least 60°C. The crystalline oligosaccharide in the fat-based confectionery composition replaces at least a part of the added sugar content compared to a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MUKHERJEE, Neil, ELLEMAN, Carole, HE, Qi, SPELMAN, Kieran P
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	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
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