FOOD EMULSION

Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has...

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Bibliographic Details
Main Authors ESTEVE EMILIEN LOUIS JOSEPH, ELLEMAN CAROLE JEAN
Format Patent
LanguageEnglish
Polish
Published 31.05.2017
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
Bibliography:Application Number: PL20130163625T