date:Jun 30, 2012
r unsaturated fatty acids with precise carbon atoms, while co surfactants are naturally occurring acids such as citric.
Krafts patent application for the process covers a wide variety of confectionery applications, including chocolate and cocoa products, chocolate coatings (including on ice creams), pralines and inclusions.
National and regional authorities that are signatories to the PCT will now decide whether or not to grant the patent.
Low-cal trend
Other manufacturers have spotted a tre