CHEESE FLAVORED CONFECTION COMPOSITION AND PROCESS FOR ITS PREPARATION

摘要

Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with fat. A dispersing agent e.g. lecithin, may be present at 0.3-0.6 wt.% (a) = 25-45 wt.%, max. water content 5%, at least part being aged cheese solids; (b) = 25-45 wt.% non-fatty dry milk; (c) = 20-32 wt.% fat of animal, vegetable or mineral origin. Flavouring material may be added. (a) and (c) May be processed together in a three-roll refiner.