FIELD: food industry.
SUBSTANCE: fat-based confectionery product contains a polyol having a boiling point of 105°C or higher, and at least one additional thermo-structuring component. Wherein the polyol comprises glycerin, and said at least one additional thermo-structuring component contains a monosaccharide. Said monosaccharide includes dextrose, dextrose monohydrate, or combinations thereof. A method for manufacturing a fat-based confectionery product is also proposed.
EFFECT: invention allows to obtain a thermally stable fat-based confectionery product.
16 cl, 12 dwg, 7 tbl, 3 ex
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