Marzipan substitute

Details Marzipan substitute Marzipan substitute

A - Human Necessities

23

G

99/161, 99/44

A23G 3/00 (2006.01) A23G 3/34 (2006.01)

Patent

CA 1138706

- 7 - L.568 Abstract of the Disclosure: Candy bars and other chocolate-coated confectionery is resistant to blooming on storage when filled with a substitute marzipan composition, the glyceride content of which comprises an edible vegetable fat having a dilatation at 20°C of at least 800, preferably 1000 and at 35°C of at most 500, preferably 400 and more particularly not more than 200. Preferably the fat is a hard butter, or itself a couverture fat, which may be present in a similar amount to a protein base provided by meal or other comminuted almond substances, particularly soyabean meal. The composition may also be in the form of a free-flowing powder to which it is necessary only to add water for conversion to a plastic mass suitable for piping, filling and the like in confectionery.

340818

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