| abstract |
This invention relates to reduced-fat confectioneries and chocolates having a total fat content of less than 25 % by weight, with rheology suitable for enrobing, extruding and moulding operations. The reduced-fat confectioneries are composed of a fat, solids-containing ingredients, and an emulsifying agent combination, wherein the confectioneries contain less than 25 % total fat, by weight, and the emulsifying agent combination consists of a base emulsifying agent and at least one other emulsifying agent. |