CONFECTIONERY COMPOSITIONS

• Main Authors: T ZAND IMRO, CAIN FREDERICK WILLIAM, SLAGER HENDRIKUS, FAVRE THOMAS LOUIS FRANCOIS, HILDERING YVONNE
• Format: Patent
• Language: English; Korean
• Published: 15.04.2010
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M + M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diglycerides of less than 3% by weight of the fat blend and a C12 fatty acid residue content of less than 5% by weight based on total fatty acid residues in the fat blend. The composition is particularly useful as a confectionery or bakery filling.