CONFECTIONERY COATING FAT WITH LOW SATURATED FAT

摘要

Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can be used alone or in blends to have 35 to 80%, e.g., 70% or less, saturated fatty acids for preparing confectionery coating compositions comprising sugar and flavor that exhibit good snap. The confectionery coating fat compositions are blends of a structuring agent, e.g., from about 35 to about 80%, with liquid oil in an amount of from about 20 to 65%. In some products the structuring agent can comprise an interesterified blend of palm stearine, e.g., from about 30 to 75%, of low iodine value and from palm kernel stearine, e.g., from about 25 to 70%, also of low iodine value. The structural fat can contain at least 90% of the saturated fatty acids present as lauric, myristic, palmitic and stearic acids. Fat blends including the confectionery coating fat compositions can include melt-enhancing or heat stability enhancing fats in amounts necessary to achieve the effect of the added fats.