| 摘要 |
The present invention provides an improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled. The invention provides a filling composition with a significant reduction in fat content, particularly in cocoa butter and other saturated fats, and a significant reduction in overall caloric content when compared to conventional chocolate-based, coated confections. This calorie reduction, for example, may be more than about 40 % in a confection of the invention with a 1:1 ratio by weight of coating and filling when compared to similar conventional confections.
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