Confectionery toppings having excellent fat-tolerance

Details Confectionery toppings having excellent fat-tolerance Confectionery toppings having excellent fat-tolerance

A - Human Necessities

23

G

A23G 3/00 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01) A23G 9/00 (2006.01) A23L 1/00 (2006.01) A23P 1/06 (2006.01)

Patent

CA 2429221

Confectionery toppings having an excellent fat-tolerance which suffer from neither color change nor deterioration over a long period of time when sprinkled onto fresh chocolate, butter, etc. containing low-melting fats. Such a topping is obtained by coating a confectionery topping material with a sucrose fatty acid ester containing not more than 10% by mass (including 0% by mass) of a monoester in the fatty acid ester component and having a melting point of from 50 to 90~C (inclusive). As the confectionery topping material, use can be made of sugars, powdery sugars prepared by finely milling sugars, cocoa powder or colorants.

L'invention se rapporte à des garnitures pour confiserie présentant une excellente tolérance aux graisses et qui ne souffrent d'aucun changement de couleur ou d'aucune détérioration sur une longue durée lorsqu'elles sont saupoudrées sur du chocolat, du beurre frais, etc. Ces garnitures contiennent des graisses fondantes à basse température. Il est possible de fabriquer cette garniture par le revêtement d'une substance de garniture pour confiserie avec un ester d'acides gras de saccharose ne contenant pas plus de 10 % en poids (voire 0 % en poids) d'un monoester dans le composant d'ester d'acides gras et présentant un point de fusion compris entre 50 et 90 ·C inclus. En tant que substance de garniture pour confiserie, il est possible d'utiliser des sucres, des sucres en poudre préparés par l'émiettage final de sucres, de poudre de cacao ou de colorants.

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