date:Jun 30, 2012
The method uses a structured liquid mix to replace sugar and fat. The invention came from Kraft Foods principal scientist Ulrich Loeser and his team in the RD department.
The patent was filed under The Patent Cooperation Treaty (PCT), an international patent law treaty that allows a uniform patent to be considered by signatory national or regional authorities.
Kraft: Low-cal chocs on the market lack quality
Fat content in chocolate and praline products varies from about 25-40% of the total