Emulsion stabilization method
US11006651B2 · kind B2 · utility
0Cited by
7References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 7, 2012 |
| Grant date | May 18, 2021 |
| Priority date | — |
| Expiry date | Feb 19, 2033 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product having cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.