Food composition
AssigneeSociete des Produits Nestle S.A.
InventorsMathieu Julien Destribats, Julien Philippe Nicolas Mahieux, Joydeep Ray
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Abstract
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.
Claims10
A process for manufacturing a food composition, the process comprising:
- a) forming an oil-in-water emulsion comprising fat, a sweetener, a bulking agent and a colloid stabilizer;
- b) at least one step selected from the group consisting of:
- (i) subjecting the oil-in-water emulsion to a pressure of 50 to 300 bar, and
- (ii) adding a gas selected from the group consisting of nitrogen, carbon dioxide, nitrous oxide, and argon to the emulsion at least until full dissolution of the gas in the emulsion is achieved;
- c) spraying and drying the oil-in-water emulsion to form particles comprising an amorphous continuous phase and dispersed fat droplets;
- and
- d) mixing the particles with a second fat to obtain the food composition, wherein the food composition has a saturated fatty acid content of less than 45 wt. % on a total fatty acid basis.
Dependencies are inferred from the claim text.