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
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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.
A food product comprising the 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.
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 comprising the steps of
- subjecting a mixture comprising sugar, and bulking agent to a pressure of 200 to 300 bar, preferably 215 to 275 bar;
- and
- spraying and drying the mixture to form amorphous particles.
(canceled)
14-15. (canceled)
Dependencies are inferred from the claim text.