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1. WO2020115303 - AMORPHOUS PARTICLES FOR REDUCING SUGAR IN FOOD

Publication Number WO/2020/115303
Publication Date 11.06.2020
International Application No. PCT/EP2019/084037
International Filing Date 06.12.2019
IPC
A23G 1/40 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/52 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
50characterised by shape, structure or physical form, e.g. products with an inedible support
52Aerated, foamed, cellular or porous products
A23G 1/46 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
46containing dairy products
CPC
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/46
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
46containing dairy products
A23G 1/52
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
50characterised by shape, structure or physical form, e.g. products with an inedible support
52Aerated, foamed, cellular or porous products ; , e.g. gas expanded
Applicants
  • SOCIETE DES PRODUITS NESTLE S.A. [CH]/[CH]
Inventors
  • DOEBELIN ESQUITINO, Julien
  • FORNY, Laurent
  • LE REVEREND, Benjamin, Jean, Didier
  • MEUNIER, Vincent, Daniel, Maurice
Agents
  • LUMSDEN, Stuart, Edward, Henry
Priority Data
18210742.506.12.2018EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) AMORPHOUS PARTICLES FOR REDUCING SUGAR IN FOOD
(FR) PARTICULES AMORPHES POUR RÉDUIRE LE SUCRE DANS UN ALIMENT
Abstract
(EN)
The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
(FR)
La présente invention concerne des particules amorphes comprenant du sucre et un agent gonflant, ayant une porosité fermée inférieure à 20%. D'autres aspects de l'invention concernent un produit alimentaire comprenant les particules amorphes; un procédé de fabrication des particules amorphes et d'un produit de confiserie à base de graisse les contenant; et l'utilisation des particules amorphes comme substituts de sucre en vrac dans des produits alimentaires tels que des produits de confiserie à base de graisse, par exemple, le chocolat.
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