| 摘要 |
A confectionery topping excellent in fat and oil resistance is provided which when poured or spread over chocolate, butter and like foodstuffs containing low-melting fats and oils, will not undergo discoloration or any change in quality for a long period of time. This topping comprises a confectionery topping material coated with a sucrose fatty acid ester having a monoester content, among fatty acid ester components thereof, of not more than 10% by weight (including 0% by weight) and having a melting point of not lower than 50� C. but not higher than 90� C. Usable as the confectionery topping material are sugars, powdered sugars resulting from pulverizing sugars, cocoa powders, and coloring materials. |
