Low density confectionery compositions
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United States of America Patent
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Aug 5, 2014
Grant Date -
Jun 17, 2010
app pub date -
Feb 26, 2008
filing date -
Feb 27, 2007
priority date (Note) -
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Abstract
A confectionery composition comprises cocoa-based material, fat, glucose and sucrose. The composition comprises glucose in an amount of between 10% and 85% by weight based on the weight of the composition, has a weight ratio of glucose to sucrose of at least 0.5, preferably between 1.2 and 3.5, and has a weight ratio of glucose to fat of at least 0.5, preferably between 0.9 and 4. The composition has a density of less than 0.2 g/cm3, preferably between 0.03 and 0.15 g/cm3.
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