C - Chemistry – Metallurgy – 12 – G
Patent
C - Chemistry, Metallurgy
12
G
C12G 3/00 (2006.01) A23C 13/12 (2006.01) A23L 1/00 (2006.01) A23L 1/0526 (2006.01) A23L 1/0532 (2006.01) A23L 1/0534 (2006.01) A23L 1/054 (2006.01) A23L 1/0562 (2006.01) C12G 3/04 (2006.01)
Patent
CA 2351688
The present invention concerns a food product which is in a gel phase at room temperature and which is converted to a liquid phase at a temperature elevated above room temperature. The invention has particular application to a bi- or multi-layered food product, in particular a cream liqueur food product. The invention provides a food product whose top layer comprises less than 70 % (w/w) water, thereby overcoming a prior art problem of colour migration between layers.
L'invention porte sur un produit alimentaire à l'état de gel à la température ambiante et passant à l'état liquide à une température dépassant la température ambiante. L'invention s'applique en particulier à un produit en deux couches ou plus, notamment à un produit à base de crème et de liqueur. Le produit alimentaire de l'invention comprend une couche supérieure comportant moins de 70 % (p/p) d'eau, ce qui surmonte le problème antérieur de la migration des couleurs entre les couches.
Devine Elizabeth
Ward Conor
Moffat & Co.
Saint Brendan's Irish Cream Liqueur Company Limited
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