| abstract |
Novel reduced calorie confectionery compositions are disclosed. These compositions have a source of flavor, a sweetener, and a fat or fat substitute component that is, in chocolate-like confections, preferably bloom resistant. The fat component in a preferred embodiment comprises SSL, SLS, LSL, and LLS triglycerides bearing short (S) C1 to C4 pendant groups and long (L), saturated C15 to C39 aliphatic pendant groups, most preferably enriched with SSL/SLS species having C1 and/or C3 S groups and C17 L groups. The fat component in another preferred embodiment comprises carboxy/carboxylates having a backbone of 2 to 5 carbons to which are attached 2 to 4 pendant C1 to C30 fatty groups, most preferably C12 to C14 groups, in carboxylate and carboxy linkages. |