| 摘要 |
Confectionery toppings having an excellent fat-tolerance which suffer from neither color change nor deterioration over a long period of time when sprinkled onto fresh chocolate, butter, etc. containing low-melting fats. Such a topping is obtained by coating a confectionery topping material with a sucrose fatty acid ester containing not more than 10% by mass (including 0% by mass) of a monoester in the fatty acid ester component and having a melting point of from 50 to 90~C (inclusive). As the confectionery topping material, use can be made of sugars, powdery sugars prepared by finely milling sugars, cocoa powder or colorants.
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