Preventing stickiness of high-boiled confections
AssigneeNestec S.A.
InventorsCristiana Soldani, Andrew Steve Whitehouse, John Michael Leadbeater
Life of this patent
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Abstract
A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.
Claims19
A coated high-boiled confection comprising a high-boiled confection and a coating comprising a solid fat or fat derivative having a melting point of about 25° C. to 65° C. applied directly to the high-boiled confection.
A coated high-boiled confection comprising a high-boiled confection and a coating that is a solid fat or fat derivative having point of about 25°C. to 65°C. applied to the high-boiled confection.
A method of coating a high-boiled confection comprising:
- providing a high-boiled confection;
- applying a solid fat or fat derivative having a melting point of about 25° C. to 65° C. that has been melted directly to a surface of the high-boiled confection;
- and
- cooling the melted solid fat or fat derivative to solidify the solid fat or fat derivative on the high-boiled confection to provide a coated high-boiled confection.
Dependencies are inferred from the claim text.