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US 2026/0262676 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, hydrocolloid and protein. Also provided is a process for the manufacture of a confectionery composition.
Claims14
A confectionery composition, comprising:
- a hydrocolloid in an amount of 0.1 wt % to 10 wt %;
- a protein in an amount of 0.5 wt % to 15 wt %, preferably;
- water in an amount of 10 wt % to 40 wt %;
- a sugar in an amount of 35 wt % to 80 wt %;
- and
- a fat in an amount of 2 wt % to 35 wt %, wherein the percentages are weight percentages of the confectionery composition.
3 more elements
A confectionery composition, comprising:
- a hydrocolloid in an amount of 0.2 wt % to 5 wt %;
- 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 %;
- and
- a fat in an amount of 6 wt % to 29.5 wt %, wherein the percentages are weight percentages of the confectionery composition.
3 more elements
A process for making a confectionery composition, comprising:
- adding a hydrocolloid and 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.