Aerated fat-based confectionary material
OwnerSusen GOTTWALDinventor
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Abstract
The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat phase having a certain content of lauric acid, palmitic acid, and stearic acid as well as a certain content of triglycerides with a carbon number of 46 (CN46) and carbon number of 42 and 44 (CN42+CN44). The present invention moreover relates to a method of preparing said aerated fat-based confectionary material and the use thereof in confectionary products.
Claims15
Aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous phase having:
- a content of lauric acid (C12) in a range of from 10 to 35% by weight based on the total weight of C8-C24 fatty acids;
- a content of palmitic acid and stearic acid (C16+C18) in a range of from 20 to 50% by weight based on the total weight of C8-C24 fatty acids,
- a content of triglycerides with a carbon number of 46 (CN46) of from 8 to 16% by weight based on the total weight of the triglycerides;
- and
- a content of triglycerides with a carbon number of 42 and 44 (CN42+CN44) of from 13 to 28% by weight based on the total weight of the triglycerides.
Method of preparing an aerated fat-based confectionary material, comprising the steps of
- i) providing a continuous fat phase having:
- a content of lauric acid (C12) in a range of from 10 to 35% by weight based on the total weight of C8-C24 fatty acids;
- a content of palmitic acid and stearic acid (C16+C18) in a range of from 20 to 50% by weight based on the total weight of C8-C24 fatty acids,
- a content of triglycerides with a carbon number of 46 (CN46) of from 8 to 16% by weight based on the total weight of the triglycerides;
- a content of triglycerides with a carbon number of 42 and 44 (CN42+CN4) of from 13 to 28% by weight based on the total weight of the triglycerides;
- ii) mixing said continuous fat phase with a sweetener and optionally one or more additional ingredients;
- iii) cooling and aerating said mixture obtained in step ii) so that an aerated fat-based confectionary material is obtained.
Dependencies are inferred from the claim text.