Temperable confectionery compositions having improved mouth...

Details Temperable confectionery compositions having improved mouth... Temperable confectionery compositions having improved mouth...

A - Human Necessities

23

G

99/159, 99/40

A23G 3/00 (2006.01) A23D 9/00 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01) C11B 7/00 (2006.01)

Patent

CA 1248405

TEMPERABLE CONFECTIONERY COMPOSITIONS HAVING IMPROVED MOUTH MELT SUITABLE FOR CHOCOLATE Abstract Temperable confectionery compositions having improved mouth melt and firmness control are disclosed herein. These composi- tions comprise a fat component having, by weight of the fat component: (a) at least about 70% SOS triglycerides; (b) from about 4 to about 20% combined SUU/UUU/SLS triglycerides; (c) about 8% or less SLS triglycerides; (d) about 9.5% or less SSO triglycerides; (e) about 2.596 or less SSS triglycerides; and (f) about 4% or less other glycerides; wherein S is stearic (St) or palmitic (P) and U is oleic (O) or linoleic (L). The St: P weight ratio is about 0.8 or less. These confectionery compositions preferably comprise a flavor component containing a chocolate flavor, to form chocolate compositions.

498044

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