Structured fat emulsion in confectionery coating

Details Structured fat emulsion in confectionery coating Structured fat emulsion in confectionery coating

1990-05-30

1992-04-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426306, 426307, 426601, 426602, 426659, 426660, A23G 100, A23P 108

Patent

active

051087693

ABSTRACT:
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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FORTUNE Article, "In Hot Pursuit of High-Tech Food", Dec. 23, 1985.

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