An aqueous gel matrix for replacement of confection fats.

摘要

The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140 DEG F (about 60.0 DEG C), has a firm chocolate-type consistency at temperatures below about 32 DEG F (about 0 DEG C) and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32 DEG F to about 140 DEG F (about 0 DEG C to about 60.0 DEG C). The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products. <IMAGE>