Amorphous particles for reducing sugar in food
AssigneeSociete des Produits Nestle S.A.
InventorsJulien Doebelin Esquitino, Laurent Forny, Benjamin Jean Didier Le Reverend, Vincent Daniel Maurice Meunier
Life of this patent
Estimating the term…
Abstract
The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
Claims14
Amorphous particles comprising sugar and a bulking agent, wherein the amorphous particles have a closed porosity of less than 20% and a D90 particle size of greater than 45 microns, wherein lower than 25% of the amorphous particles have a particle size of less than 10 microns.
A food product comprising amorphous particles comprising sugar and a bulking agent, wherein the amorphous particles have a closed porosity of less than 20% and a D90 particle size of greater than 45 microns, wherein lower than 25% of the amorphous particles have a particle size of less than 10 microns.
A process of making amorphous particles comprising sugar and a bulking agent, wherein the amorphous particles have a closed porosity of less than 20% and a D90 particle size of greater than 45 microns, the method comprising:
- subjecting a mixture comprising the sugar and the bulking agent to a pressure of 200 to 300 bar;
- and
- spraying and drying the mixture to form the amorphous particles, wherein lower than 25% of the amorphous particles have a particle size of less than 10 microns.
Dependencies are inferred from the claim text.