Syrup-like composites from fats and saccharides

摘要

A syrup-like composite of a fat and a saccharide which has unique properties for the preparation of confectionery products has been described. The composite is particularly useful in microwave cooking applications where browning of the product is required. The composite is prepared by homogenizing the fat and the saccharide in the presence of an emulsifier and evaporating the homogenate until a syrup-like consistency is achieved.