Preventing stickiness of high-boiled confections
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United States of America Patent
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-
Sep 9, 2003
Grant Date -
Jun 7, 2001
app pub date -
Nov 29, 2000
filing date -
Dec 2, 1999
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25.degree. C. to 65.degree. C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.
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