The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

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.

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.

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Provided herein is a non-baked food product comprising a nougat composition, wherein the nougat composition comprises: chocolate liquor; cocoa powder; chocolate; and invert sugar. Further provided herein is a process for making said non-baked food product.

Provided herein is a non-baked food product comprising a nougat composition, wherein the nougat composition comprises: chocolate liquor; cocoa powder; chocolate; and invert sugar. Further provided herein is a process for making said non-baked food product.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

A composition for the preparation of cotton candy, said composition being a homogeneous mixture comprising with respect to the total weight of the composition, the following ingredients: from 71.6 wt. % to 99.8 wt. % of particles of at least one food grade sugar; from 0.1 wt. % to 10 wt. % of at least one food grade fat substance, from 0 wt. % to 15 wt. % of particles of cocoa; and from 0 wt. % to 3.4 wt. % of at least one food grade additive. A method for preparing the composition. Use and method for preparing cotton candy. Cotton candy so obtained.