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...
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Main Authors | , , , |
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Format | Patent |
Language | English Polish |
Published |
29.05.2009
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Subjects | |
Online Access | Get full text |
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