Structured fat emulsion in confectionery coating
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United States of America Patent
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Apr 28, 1992
Grant Date -
N/A
app pub date -
May 30, 1990
filing date -
May 30, 1990
priority date (Note) -
Expired
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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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