Method of reducing fat in fat-based coating for confectionery pr

Details Method of reducing fat in fat-based coating for confectionery pr Method of reducing fat in fat-based coating for confectionery pr

1998-10-30

2000-05-09

Paden, Carolyn

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426631, 426660, A23D 7005

Patent

active

060600942

ABSTRACT:
A method for reducing the fat content in a fat-based confectionery coating material having a sufficient viscosity, when liquified, to permit the application and retention of the coating material upon an underlying confectionery substrate. The method comprises replacing at least a portion of at least one fat-containing component of the coating material with an amount of a liquid medium chain triglyceride sufficient to maintain the viscosity of the coating material.

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