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.

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.