GB891205A - Confectionery coating compositions - Google Patents

Abstract

A confectionery coating includes hard fat containing, in dispersion and substantially free from soaps, sugar esters of fatty acids having 10 to 24 carbon atoms per molecule, there being 1 to 8 acid radicals in each molecule of said esters. Preferably 0.5% to 10% and usually 1% to 5% of the ester, based on the hard fat content, is used. With hard butters formed by esterification of fatty acids with glycerine, sucrose tri- and hexa-stearate are preferred whereas, with hard butters made by the molecular rearrangement of the glycerides of fatty oils, sucrose mono- and di-palmitate are preferred. Sucrose, di-, tri- and tetra-stearates are used with hard butter made from the glycerides of a coconut-type fat and a vegetable oil containing combined fatty acids with 16 to 18 carbon atoms per molecule. Sucrose di- and octa-stearates are used with mixed hard butters and sucrose tristearate with hard butters compatible with cocoa butter and chocolate liquor. Mono-and dipalmitate sucrose esters are satisfactory with hard butters of high softening point. The sugar esters of fatty acids with 14 to 24 carbon atoms, which are preferred from the point of view of stability colour and odour, are solids and have to be melted before being added to the hard butter. The sugar esters of fatty acids with 10 to 12 carbon atoms per molecule are sufficiently soft to be mixed in cold. In an example, a coating composition is made from the following (parts being by weight): 197.5 parts hard butter, 2.5 parts purified sugar ester, 400 parts of a mixture of sugar, cocoa and flavouring and 1.25 parts lecithin. The results of a series of tests on the coating, when made with different esters, are given.