Use of Cocoa particles as Emulsifier System, because it serves to stabilize an emulsion of water in oil or oil in water； confectionery product, and Process for preparing the said product.
VIERA, JOSELIO BATISTA,HUSSON, JWANRO,WOLF, BETTINA,GOULD, JOANNE
申请号：
CL2014001197
公开号：
CL2014001197A1
申请日:
2014.05.07
申请国别(地区):
CL
年份:
2014
代理人:
摘要：
The present invention relates to the use of food ingredient 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 comprising food ingredient particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.USO DE PARTICULAS DE CACAO COMO EL SISTEMA EMULSIONANTE, PORQUE SIRVE PARA LA ESTABILIZACION DE UNA EMULSION DE AGUA EN ACEITE O DE ACEITE EN AGUA； PRODUCTO DE CONFITERIA； Y PROCESO PARA PREPARAR DICHO PRODUCTO.
