Preventing stickiness of high-boiled confections

Details Preventing stickiness of high-boiled confections Preventing stickiness of high-boiled confections

A - Human Necessities

23

G

A23G 3/00 (2006.01) A23G 3/20 (2006.01) A23G 3/34 (2006.01)

Patent

CA 2325251

A coated high-boiled confection characterised in that the coating comprises a solid fat having a melting point of from 25°C to 65°C, preferably from 30°C to 40°C and a method of coating a high-boiled confection which comprises applying the coating in melted form to the surface of the high-boiled confection and cooling to solidify the coating.

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