Aqueous gel matrix for replacement of confection fats

Details Aqueous gel matrix for replacement of confection fats Aqueous gel matrix for replacement of confection fats

A - Human Necessities

23

G

A23G 9/00 (2006.01) A23D 7/00 (2006.01)

Patent

CA 2093751

AN AQUEOUS GEL MATRIX FOR REPLACEMENT OF CONFECTION FATS Abstract of the Invention The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140° F., has a firm chocolate-type consistency at temperatures below about 32° F. and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32° F. to about 140° F. The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products.

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