Non-bloom comestible product
AssigneeGenerale Biscuit
InventorsJean-Luc Rabault, François Belouin
Life of this patent
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Abstract
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
Claims18
A composite comestible product comprising distinct first and second components,
- wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat and less than 1 wt % saturated fatty acids having 20 or more carbon atoms by weight of the randomly interesterified fat,
- wherein the total fat content of the first component comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content,
- wherein the total fat content of the first component further comprises a liquid oil in an amount of from 10 to 70 wt % by weight of the total fat content, the liquid oil having a saturated fat content of less than 20 wt % by weight of the liquid oil and a solid fat content of less than 5 wt % at 20° C.,
- wherein the randomly interesterified fat is present in a total amount of from 30 to 90 wt % by weight of the total fat content of the first component, and
- wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A composite comestible product comprising distinct first and second components,
- wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat and less than 3 wt % saturated fatty acids having 20 or more carbon atoms by weight of the randomly interesterified fat,
- wherein the total fat content of the first component comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content,
- wherein the total fat content of the first component further comprises a liquid oil in an amount of from 10 to 70 wt % by weight of the total fat content, the liquid oil having a saturated fat content of less than 20 wt % by weight of the liquid oil and a solid fat content of less than 5 wt % at 20° C.,
- wherein the randomly interesterified fat is present in a total amount of from 30 to 90 wt % by weight of the total fat content of the first component,
- wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE);
- and
- wherein the total fat content does not include any hydrogenated oil.
Dependencies are inferred from the claim text.