| abstract |
EMULSIONS FOR CONFECTIONERY APPLICATIONS. The present invention relates to emulsions for confectionery coating applications and methods in connection therewith. In one embodiment, the emulsions comprise a water phase, a fat phase having at least one emulsifier and at least one temper fat, and a sowing agent. Shelf-stable emulsions do not need to be refined or crushed and can be used effectively for confectionery shaping, rolling or baking applications. |