LOW-FAT CONFECTIONERY PRODUCT BEING A WATER-IN-OIL EMULSION

The present invention covers a low-fat confectionery product comprising 0-20% fat phase, 60-90% aqueous phase, cocoa particles, and a structuring agent, being either a water in oil emulsion or a co-suspension. The invention further relates to processes of manufacture of said low fat confectionery pr...

Full description

Saved in:
Bibliographic Details
Main Authors SCHAFER, OLIVIER, REY, BRIGITTE, ROSSI-VAUTHEY, PATRICIA, ROUSSET, PHILIPPE
Format Patent
LanguageEnglish
Polish
Published 29.05.2009
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

Abstract The present invention covers a low-fat confectionery product comprising 0-20% fat phase, 60-90% aqueous phase, cocoa particles, and a structuring agent, being either a water in oil emulsion or a co-suspension. The invention further relates to processes of manufacture of said low fat confectionery product.
AbstractList The present invention covers a low-fat confectionery product comprising 0-20% fat phase, 60-90% aqueous phase, cocoa particles, and a structuring agent, being either a water in oil emulsion or a co-suspension. The invention further relates to processes of manufacture of said low fat confectionery product.
Author ROSSI-VAUTHEY, PATRICIA
SCHAFER, OLIVIER
REY, BRIGITTE
ROUSSET, PHILIPPE
Author_xml – fullname: SCHAFER, OLIVIER
– fullname: REY, BRIGITTE
– fullname: ROSSI-VAUTHEY, PATRICIA
– fullname: ROUSSET, PHILIPPE
BookMark eNrjYmDJy89L5WSw9vEP13VzDFFw9vdzc3UO8fT3cw2KVAgI8ncJdQ5RcHL19HNXcFQIdwxxDdL19NP19_RRcPUN9QkGKuRhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfEBPoaWRkBkEhJibEyMGgDvbit_
ContentType Patent
DBID EVB
DatabaseName esp@cenet
DatabaseTitleList
Database_xml – sequence: 1
  dbid: EVB
  name: esp@cenet
  url: http://worldwide.espacenet.com/singleLineSearch?locale=en_EP
  sourceTypes: Open Access Repository
DeliveryMethod fulltext_linktorsrc
Discipline Medicine
Chemistry
Sciences
DocumentTitleAlternate Niskotłuszczowy produkt cukierniczy stanowiący emulsję woda w oleju
ExternalDocumentID PL1921924TT3
GroupedDBID EVB
ID FETCH-epo_espacenet_PL1921924TT33
IEDL.DBID EVB
IngestDate Fri Jul 19 13:58:27 EDT 2024
IsOpenAccess true
IsPeerReviewed false
IsScholarly false
Language English
Polish
LinkModel DirectLink
MergedId FETCHMERGED-epo_espacenet_PL1921924TT33
Notes Application Number: PL20060777132T
OpenAccessLink https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090529&DB=EPODOC&CC=PL&NR=1921924T3
ParticipantIDs epo_espacenet_PL1921924TT3
PublicationCentury 2000
PublicationDate 20090529
PublicationDateYYYYMMDD 2009-05-29
PublicationDate_xml – month: 05
  year: 2009
  text: 20090529
  day: 29
PublicationDecade 2000
PublicationYear 2009
RelatedCompanies NESTEC S.A
RelatedCompanies_xml – name: NESTEC S.A
Score 2.7422323
Snippet The present invention covers a low-fat confectionery product comprising 0-20% fat phase, 60-90% aqueous phase, cocoa particles, and a structuring agent, being...
SourceID epo
SourceType Open Access Repository
SubjectTerms CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Title LOW-FAT CONFECTIONERY PRODUCT BEING A WATER-IN-OIL EMULSION
URI https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090529&DB=EPODOC&locale=&CC=PL&NR=1921924T3
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3dS8MwED_mFPVNp6LzgwjSt6Bdu5oiRdY0dZN-UVo3n0Y_IgxkG67iv28aV_VF30ICxyVwX7m73wFccS5sgmZkmGj8BetqwbFZ9gkui1I1zDLv6bLr3Q-MYao_TvqTFsyaXhiJE_ohwRGFRBVC3iupr5c_n1iOrK1cXeczsbW4dxPLUZro2KwTV4pjWywKnZAqlFqRpwSxVcN-iVAj0TZgs_aia5h99mTXTSnL3xbF3YOtSBCbV_vQWr52YIc2g9c6sO2v891iuRa91QHceeEYu4ME0TBwmSz9YPEziuLQSWmCbDYKHtAAjQfCP8WjAIcjDzE_9WpleQiXLkvoEAsupt83nkZew2-iaUfQni_m_BhQoWW6mpGccFLoJDNynt-oZUlu9UwoNUM9ge7fdLr_HZ7C7leapI975hm0q7d3fi6sbZVfyHf6BJ_2fzM
link.rule.ids 230,309,786,891,25594,76903
linkProvider European Patent Office
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1bS8MwFD7MKc43nYrOWwTpW9CuXZciRbZeXDW9MDI3n0YvEQayDVfx75vGVX3Rt5DA4STwnZMv5xKAK86FT9CMBBONv2BdzTg28w7BeZarhpmnbV1WvQehMRjpD5POpAazqhZG9gn9kM0RBaIygfdC2uvlzyOWI3MrV9fpTEwt7jxmOUrFjs0ycKU4fcuNIyeyFdu2YqqEQ6ts-yWoBtM2YLMrGKFkSk_9sihl-dujeLuwFQth82IPasvXJjTs6uO1JmwH63i3GK6ht9qHWxqNsddjyI5Cz5WpH-7wGcXDyBnZDPVdP7xHPTTuifsp9kMc-RS5wYiWxvIALj2X2QMstJh-73ga00pfpmmHUJ8v5vwIUKYlupqQlHCS6SQxUp7eqHlOunoijJqhHkPrbzmt_xYvoDFgAZ1SP3w8gZ2vkEkHt81TqBdv7_xMeN4iPZdn9gm3DIId
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.title=LOW-FAT+CONFECTIONERY+PRODUCT+BEING+A+WATER-IN-OIL+EMULSION&rft.inventor=SCHAFER%2C+OLIVIER&rft.inventor=REY%2C+BRIGITTE&rft.inventor=ROSSI-VAUTHEY%2C+PATRICIA&rft.inventor=ROUSSET%2C+PHILIPPE&rft.date=2009-05-29&rft.externalDBID=T3&rft.externalDocID=PL1921924TT3