PURPOSE: A coating composition, prepared by specifying an amount of permeated moisture measured by a given method, causing no oil separation or capable of suppresing the oil separation, consisting essentially of a fat or oil, and suitable for confectionery.
CONSTITUTION: A coating compoition for confectionery, consisting essentially of a fat or oil, and having ≤4×10-3g, preferably ≤1×10-3g, amount of permeated moisture measured by the following method: Two commercially available filter papers No.2 are placed in a glass cylindrical vessel, and impregnated with a given amount of water. The whole surface of the filter papers is then covered with the coating composition, and the difference (W1-W2)g between the weight [(W1)g] obtained by weighting the vessel and all and the weight [(W2)g] obtained by measuring the vessel and all after allowing to stand at a given temperature for a given time in a thermostatic chamber. The composition exhibits the useful effect thereof when cacao butter and the other fats or oils are chocolates consisting of an untempering type substituted cacao butter or chocolate chocolatelike materials, etc. Furthermore, the effect is exhibited even when a tempering type cacao butter having a relatively low melting point is used.
MARUZENI SHIYOUSHI
YASUDA NOZOMI
| JPS5628131A | 1981-03-19 |