The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material 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 fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material 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 fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier, lower cost alternative.

The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier, lower cost alternative.

A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.

A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.

The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.

The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.

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.

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.