METHOD OF REDUCING FAT IN FAT-BASED COATING FOR CONFECTIONERY PRODUCTS

摘要

A METHOD FOR REDUCING THE FAT CONTENT IN A FAT-BASED CONFECTIONERY COATING MATERIAL HAVING A SUFFICIENT VISCOSITY, WHEN LIQUIFIED, TO PERMIT THE APPLICATION AND RETENTION OF THE COATING MATERIAL UPON AN UNDERLYING CONFECTIONERY SUBSTRATE. THE METHOD COMPRISES REPLACING AT LEAST A PORTION OF AT LEAST ONE FAT-CONTAINING COMPONENT OF THE COATING MATERIAL WITH AN AMOUNT OF A LIQUID MEDIUM CHAIN TRIGLYCERIDE SUFFICIENT TO MAINTAIN THE VISCOSITY OF THE COATING MATERIAL.