Confectionery product

Abstract

The invention relates to a confectionery product comprising from 20% to 70% by weight of a sweetener; and from 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has from 1.0% to 10.0% by weight of total lauric acid (C12:0) and myristic acid (C14:0); and from 20.0% to 70.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides of the plant-based fat phase and being based on the total weight of C8 to C24 fatty acids; a percentage of total palmitic acid (C16:0) and stearic acid (C18:0) on the second position of triglycerides out of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %) in the triglycerides of the plant-based fat phase at least 1.0%; at most 10.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; based on total triglycerides present in the plant-based fat phase. The invention also relates to a process for preparing the confectionery product.

Dependencies are inferred from the claim text.