The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

Provided is a water-in-oil-type emulsion including a fat-free cacao solid material in an amount of 8.5 to 25% by weight, cacao mass and cocoa each having a pH value of 6.8 or less in a total amount of 10 to 40% by weight, an oil or fat in an amount of 30 to 55% by weight, water in an amount of 5 to 26% by weight, and at least one emulsifying agent selected from lecithin and a polyglycerol condensed ricinolate in a total amount of 1 to 2.5% by weight, whereby it becomes possible to provide a water-containing chocolate product which remains unchanged with respect to the physical properties thereof even when the water-containing chocolate product undergoes a sterilization treatment that is essential for the delivery thereof.

Provided is a water-in-oil-type emulsion including a fat-free cacao solid material in an amount of 8.5 to 25% by weight, cacao mass and cocoa each having a pH value of 6.8 or less in a total amount of 10 to 40% by weight, an oil or fat in an amount of 30 to 55% by weight, water in an amount of 5 to 26% by weight, and at least one emulsifying agent selected from lecithin and a polyglycerol condensed ricinolate in a total amount of 1 to 2.5% by weight, whereby it becomes possible to provide a water-containing chocolate product which remains unchanged with respect to the physical properties thereof even when the water-containing chocolate product undergoes a sterilization treatment that is essential for the delivery thereof.

The present invention relates to typically homogeneous gel-like cellulose-based fiber products which do not contain hemicellulose but may nevertheless contain lignin. The invention relates also to a method for the production of such fibrous products, in which microcrystalline cellulose (MCC) is mixed into oil or water to form a fiber mixture, and is degraded into homogeneous form by mechanical treatment.

The present invention relates to typically homogeneous gel-like cellulose-based fiber products which do not contain hemicellulose but may nevertheless contain lignin. The invention relates also to a method for the production of such fibrous products, in which microcrystalline cellulose (MCC) is mixed into oil or water to form a fiber mixture, and is degraded into homogeneous form by mechanical treatment.

The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.

The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.

The present invention relates to a cocoa composition comprising at least 2 weight % of cocoa solids and less than 5 weight % of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticizers ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.

The present invention relates to a cocoa composition comprising at least 2 weight % of cocoa solids and less than 5 weight % of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticizers ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.