Cream for industrial confectionery including viable...

A - Human Necessities – 23 – C

Patent

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Details

A23C 13/16 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23C 9/13 (2006.01) A23G 3/00 (2006.01) A23L 1/03 (2006.01) A23L 1/19 (2006.01)

Patent

CA 2141721

The present invention concerns a cream for industrial confectionery based on anhydrous food fats containing viable lactobacilli and having a Aw value of 0.30-0.50. This cream couples the nutritional properties of fresh yoghurt with the organoleptic properties of a confectionery product and can be stored at room temperature for a period of not less than 3 months.

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Profile ID: LFCA-PAI-O-2006019

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