| 摘要 |
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing compo- nents contiguous with one another. A fat in the first component migrates int o the second, forming a mixture having a lower solids content than the second fat while the structural integrity of the first component is maintained. The process is especially adapted to the formation of soft- and liquid-centered confections. One preferred embodiment employs fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, preferably containing acetic acid residues, as the mi- grating fat in a confectionery coating, and hydrogenated coconut or palm kernel oil as the fat in the confectionery center. An especially preferred embodiment employs, as the migrating fat, triglycerides bearing long, saturated substituents con- taining at least about 75 % stearic acid residues and short residues derived from acetic acid, a mixture of acetic and propion- ic acid, or a mixture of acetic and butyric acid. Since sucrose and invertas e are not essential elements of the center, artificial sweeteners can be used to replace all or part of the sucrose, resulting in reduced calorie confections. Caloric reduction is fur- ther enhanced because preferred migrating fatsare low in calories. |
