Fat filling or chocolate substitute for cereal-based bakery products
AssigneeCompagnie Gervais Danone
InventorsJean-Luc Rabault, Francois Belouin
Life of this patent
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Abstract
The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch.
Claims17
Fat filling or chocolate substitute constituted by a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% edible fats (EF) and 3% to 40% of at least one native and/or overdried starch, these percentages being expressed as weight for weight.
Fat filling or chocolate substitute constituted by a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% edible fats (EF) and 3% to 30% by weight with respect to the total weight of the fat filling or of the chocolate substitute of a flour, preferably cereal, uncooked, optionally overdried and/or heat-treated.
Dependencies are inferred from the claim text.