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US 2026/0262675 A1Published application
Confectionery
AssigneeSociete des Produits Nestle S.A.
InventorsAristodimos LAZIDIS, David STOKES
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Abstract
The invention relates to a confectionery composition and methods of making the same. In particular, the invention relates to confectionery fillings comprising water, sugar fat, and protein, and wherein the confectionery composition does not comprise hydrocolloid. Also provided is a process for the manufacture of a confectionery composition.
Claims14
A confectionery composition, comprising:
- a protein in an amount of 0.5 wt % to 15 wt %;
- water in an amount of 10 wt % to 40 wt %;
- a sugar in an amount of 35 wt % to 80 wt %;
- a fat in an amount of 2 wt % to 35 wt %, wherein the percentages are weight percentages of the confectionery composition, and wherein the confectionery composition does not comprise a hydrocolloid.
1 more element
The confectionery composition, comprising:
- a protein in an amount of 0.5 wt % to 10 wt %;
- water in an amount of 10 wt % to 33 wt %;
- a sugar in an amount of 35 wt % to 70 wt %;
- a fat in an amount of 6 wt % to 29.5 wt %, wherein the percentages are weight percentages of the confectionery composition, and wherein the confectionery composition does not comprise a hydrocolloid.
1 more element
A process for making a confectionery composition, comprising:
- adding a protein to an aqueous solution of a sugar;
- adding a fat and any other ingredients to the aqueous solution to form a mixture;
- and
- blending the mixture.
1 more element
Dependencies are inferred from the claim text.