Title:
TOPPING FOR NONHYGROSCOPIC CONFECTIONERY
Document Type and Number:
Japanese Patent JP2629596
Kind Code:
B2
Abstract:
PURPOSE: To obtain toppings for nonhygroscopic confectionery capable of keeping a sprinkled state for a long time without moisture absorption and oil soaking even in the case when the toppings for confectionery such as sugar, sugar powder, cocoa powder, food colors, etc., are sprinkled over breads, doughnuts, cakes, etc.
CONSTITUTION: Topping materials are coated with a sucrose ester of a fatty acid with 8-22 carbon atoms of the component fatty acid and having ≥2 average degree of substitution, e.g. sucrose stearate and sucrose polypalmitate. When these toppings are sprinkled over doughnuts, breads, cakes, etc., their dry powdery or crystalline particled state can be kept for a long time.
Inventors:
Tokukura Hirochika
Tokukura Motohiro
Norio Kawauchi
Takao Watanabe
Tokukura Motohiro
Norio Kawauchi
Takao Watanabe
Application Number:
JP9838894A
Publication Date:
July 09, 1997
Filing Date:
May 12, 1994
Export Citation:
Assignee:
Tokukura Shokai Co., Ltd.
International Classes:
A21D2/16; A23G1/00; A23G1/30; A23G3/00; A23G3/34; A23L27/00; (IPC1-7): A23G3/00; A21D2/16; A23G1/00
Attorney, Agent or Firm:
Yukio Ogata
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