<p>Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.</p>
申请公布号
WO2009090416(A1)
申请公布日期
2009.07.23
申请号
WO2009GB00150
申请日期
2009.01.19
申请人
CADBURY HOLDINGS LIMITED;ELLEMAN, CAROLE, JEAN;ESTEVE, EMILIEN, LOUIS, JOSEPH
发明人
ELLEMAN, CAROLE, JEAN;ESTEVE, EMILIEN, LOUIS, JOSEPH