| 摘要 |
PURPOSE:To obtain toppings for nonhygroscopic confectionery capable of keeping a sprinkled state for a long time without moisture absorption and oil soaking even in the case when the toppings for confectionery such as sugar, sugar powder, cocoa powder, food colors, etc., are sprinkled over breads, doughnuts, cakes, etc. CONSTITUTION:Topping materials are coated with a sucrose ester of a fatty acid with 8-22 carbon atoms of the component fatty acid and having >=2 average degree of substitution, e.g. sucrose stearate and sucrose polypalmitate. When these toppings are sprinkled over doughnuts, breads, cakes, etc., their dry powdery or crystalline particled state can be kept for a long time. |
