Aerated confectionery material

1. An aerated fat-based confectionery material having a continuous lipid phase and a porosity between 1 and 80%, wherein, at a temperature at which the continuous lipid phase has a solid lipid content between 0.1 and 80%, the aerated fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides, and mixtures thereof,

the continuous lipid phase comprises one or more first lipid ingredients and one or more second lipid ingredients, the one or more first lipid ingredients each have a melting point at least 10° C. above that of each of the one or more second lipid ingredients, and the one or more second lipid ingredients are present at a total level greater than 50 wt. % of the total lipid of the continuous lipid phase, and the aerated fat-based confectionery material has a water content less than 5 wt. %.

2. The aerated fat-based confectionery material according to claim 1 , wherein the glyceride forms layers having an average thickness below 5 μm.

3. The aerated fat-based confectionery material according to claim 1 , wherein an entirety of the glyceride is provided by the one or more first lipid ingredients and the one or more second lipid ingredients.

4. The aerated fat-based confectionery material according to claim 1 , wherein the one or more first lipid ingredients are selected from the group consisting of monoglycerides, diglycerides, esters of monoglycerides, esters of diglycerides, cocoa butter, shea butter, illipe butter, sal nut oil, mango kernel fat, palm kernel oil, palm oil, coconut oil, milk fat, high stearic sunflower oil and hydrogenation products, inter-esterification products, fractions and mixtures thereof; and the one or more second lipid ingredients are selected from the group comprising sunflower oil, coconut oil, safflower oil, rapeseed oil, olive oil, fractions thereof, and mixtures thereof.

5. The aerated fat-based confectionery material according to claim 1 , comprising solid particles having a particle size less than 500 μm and dispersed in the aerated fat-based confectionery material.

6. The aerated fat-based confectionery material according to claim 1 , in a form selected from the group consisting of a spread, a coating, an inclusion, a filling and a topping.

7. The aerated fat-based confectionery material according to claim 1 , wherein the aerated fat-based confectionery material has a saturated fatty acid content less than 45 wt. % of the total fatty acid content.

8. The aerated fat-based confectionery material according to claim 1 , wherein the aerated fat-based confectionery material is an ice confectionery material.

9. The aerated fat-based confectionery material according to claim 1 , comprising cocoa solids.

10. A confectionery product comprising an aerated fat-based confectionery material comprising a continuous lipid phase and a porosity between 1 and 80%, wherein, at a temperature at which the continuous lipid phase has a solid lipid content between 0.1 and 80%, the aerated fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides, and mixtures thereof,

the continuous lipid phase comprises one or more first lipid ingredients and one or more second lipid ingredients, the one or more first lipid ingredients each have a melting point at least 10° C. above that of each of the one or more second lipid ingredients, and the one or more second lipid ingredients are present at a total level greater than 50 wt. % of the total lipid of the continuous lipid phase, and the aerated fat-based confectionery material has a water content less than 5 wt. %.

11. The confectionery product according to claim 10 , wherein the glyceride forms layers having an average thickness below 5 μm.

12. The confectionery product according to claim 10 , wherein an entirety of the glyceride is provided by the one or more first lipid ingredients and the one or more second lipid ingredients.

13. The confectionery product according to claim 10 , wherein the one or more first lipid ingredients are selected from the group consisting of monoglycerides, diglycerides, esters of monoglycerides, esters of diglycerides, cocoa butter, shea butter, illipe butter, sal nut oil, mango kernel fat, palm kernel oil, palm oil, coconut oil, milk fat, high stearic sunflower oil and hydrogenation products, inter-esterification products, fractions and mixtures thereof; and the one or more second lipid ingredients are selected from the group comprising sunflower oil, coconut oil, safflower oil, rapeseed oil, olive oil, fractions thereof, and mixtures thereof.

14. The confectionery product according to claim 10 , wherein the aerated fat-based confectionery material comprises solid particles having a particle size less than 500 μm and dispersed in the aerated fat-based confectionery material.

15. The confectionery product according to claim 10 , wherein the aerated fat-based confectionery material has a saturated fatty acid content less than 45 wt. % of the total fatty acid content.

16. The confectionery product according to claim 10 , wherein the aerated fat-based confectionery material comprises cocoa solids.