METHOD FOR REDUCING FAT CONTENT OF FAT-BASED COAT MATERIAL FOR CONFECTIONERY PRODUCTS (VERSIONS) Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, confectionery industry.

SUBSTANCE: method involves replacing at least part of at least one fat-containing component of coat material with liquid triglyceride having mean chain length in an amount sufficient for keeping adequate coat material viscosity. As a result of such thinning, coat produced has viscosity providing for improved applying and retention thereof on confectionery product base.

EFFECT: increased efficiency and improved quality of confectionery product.

12 cl, 4 tbl, 3 ex