Structured fat emulsion and confectionery coating

Details Structured fat emulsion and confectionery coating Structured fat emulsion and confectionery coating

A - Human Necessities

23

D

A23D 9/00 (2006.01) A23D 7/00 (2006.01) A23D 9/007 (2006.01) A23G 1/00 (2006.01) A23G 3/00 (2006.01) A23G 3/34 (2006.01)

Patent

CA 2042474

STRUCTURED FAT EMULSION IN CONFECTIONERY COATING Abstract of the Disclosure A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures, while still exhibiting desirable mouth feel and melting properties when the product is consumed. The coating includes a structured fat emulsion that is a polyol-in-fat emulsion which is stable and consistent enough to be distributed as a bulk fat component.

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