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公开(公告)号：US20190059414A1
公开(公告)日：2019-02-28
申请号：US15770700
申请日：2016-10-26
摘要： The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.
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公开(公告)号：US20180310584A1
公开(公告)日：2018-11-01
申请号：US15770642
申请日：2016-10-26
摘要： The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.
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公开(公告)号：US20230225350A1
公开(公告)日：2023-07-20
申请号：US17998225
申请日：2021-05-27
摘要： The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.
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公开(公告)号：US20190208799A1
公开(公告)日：2019-07-11
申请号：US16324195
申请日：2017-08-08
CPC分类号： A23G1/36 , A23D9/00 , A23D9/007 , A23D9/013 , A23D9/04 , A23G1/40 , A23L5/40 , A23V2002/00 , C11B3/10
摘要： The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.
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