Low Fat Chocolate
The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.
NORTON IAN TIMOTHY [GB]; COX PHILIP WILLIAM [GB]; LE REVEREND BENJAMIN JEAN DIDIER [GB]; NORTON JENNIFER ELIZABETH [GB]
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