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1. (WO2017093309) AMORPHOUS POROUS PARTICLES FOR REDUCING SUGAR IN FOOD
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Claims

1 . Amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of between 20 to 60%.

2. Amorphous porous particles according to claim 1 wherein said particles have a glass transition temperature of at least 40°C or higher.

3. Amorphous porous particles according to claim 1 or claim 2 in which the D90 particle size of said amorphous porous particles is below 60 microns, for example between 30 to 60 microns.

4. Amorphous porous particles according to any one of claims 1 to 3 wherein said amorphous porous particles have been refined.

5. Amorphous porous particles according to any one of claims 1 to 4 in which the amorphous porous particles comprise sucrose and skimmed milk, wherein the sucrose is present at a level of at least 30 % and the ratio of sucrose to skimmed milk is between 0.5 to 1 and 2.5 to 1 on a dry weight basis.

6. A food product comprising the amorphous porous particles of any one of the claims 1 to 5.

7. A food product according to claim 6 wherein the food product is a confectionery product, a culinary product, a dairy product, a nutritional formula, a breakfast cereal or an icecream.

8. A food product according to claim 6 or claim 7 wherein said food product is a fat based confectionery product for example chocolate.

9. A process of making the amorphous porous particles according to any one of claims 1 to 5 comprising the steps of

subjecting a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar; adding gas to the mixture;

spraying and drying the mixture to form amorphous porous particles; and reducing the particle size of the amorphous porous particles.

10. A process of making a fat based confectionery product comprising amorphous porous 1050 particles according to any one of claims 1 to 5, the process comprising the steps of subjecting a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar;

adding gas to the mixture;

spraying and drying the mixture to form amorphous porous particles;

mixing the amorphous porous particles with fat and optionally ingredients selected from the group consisting of milk powder, cocoa liquor, crystalline sugar, lecithin and combinations of these;

refining the resulting mixture to reduce the particle size of the amorphous porous particles; and

mixing the refined mixture with further fat and optionally lecithin and liquefying.

1 1 . A process according to claim 9 or claim 10 wherein the gas is selected from the group consisting of nitrogen, carbon dioxide, argon and nitrous oxide; preferably nitrogen.

12. A process according to any one of claims 9 to 1 1 wherein the drying is spray-drying.

13. A process according to claim 12 wherein the amorphous porous particles are agglomerated during or after spray-drying.

14. Use of the amorphous porous sugar particles of any one of claims 1 to 5 as a sugar replacer in a food product.

15. Use according to claim 14 to reduce the sugar content of a food product.