Temperable confectionery compostions having improved mouth melt suitable for chocolate.

摘要

Temperable confectionery compositions having improved mouth melt and firmness control are disclosed herein. These compositions comprise a fat component having, by weight of the fat component:
<UnorderedLists id="ula01" listStyle="none"><ListItem>(a) at least about 70% SOS triglycerides;</ListItem><ListItem>(b) from about 4 to about 20% combined SUU/UUU/SLS triglycerides;</ListItem><ListItem>(c) about 8% or less SLS triglycerides;</ListItem><ListItem>(d) about 9.5% or less SSO triglycerides;</ListItem><ListItem>(e) about 2.5% or less SSS triglycerides; and</ListItem><ListItem>(f) about 4% or less other glycerides;</ListItem></UnorderedLists>

wherein S is stearic (St) or palmitic (P); and U is oleic (0) or linoleic (L). The St:P weight ratio is about 0.8 or less. These confectionery compositions preferably comprise a flavor component containing a chocolate flavor, to form chocolate compositions.