Fats and Oils
Pages 91-100
DOI: https://doi.org/10.1094/9780913250907.007
ISBN: 0-913250-90-2
Abstract
Topics Covered
- Function of Fats and Oils in Enrobing Compounds
- Flavor, Texture
- Fat Crystallization
- Chocolate Coating
- Origin, Manufacture, Processing
- Chocolate types
- Usage
- Extenders
- Compound Coating
- Lauric Fats
- Other Fat Sources
- Troubleshooting
Introduction to Chapter
Confectionery coatings include all of those fat-based formulations that are melted and applied to some sort of solid food and then solidify to form the coating. The process, generally called enrobing, is applied to a wide variety of foods: nuts, nougats, flavored gels, cakes, doughnuts, cookies, sugar wafers, ice cream bars, fruit pieces; and almost anything that the manufacturer thinks will be enhanced by the addition of the flavor and texture of the coating.
The primary purpose of the coating is to be a flavor carrier, and the most popular flavor is chocolate. When other flavors are used, the carrier fat is either cocoa butter alone or a bland fat derived from another source, with flavors (e.g., vanilla or strawberry) added.
The coating fat has two primary textural requirements: it must be rather hard at room temperature so that it doesn't soften or melt during storage and handling, and it must have a melting point close to body temperature so that it doesn't leave a waxy mouthfeel. In these respects, cocoa butter is considered the model, although its melting point (32–35°C) is a little low for some purposes. When used to coat baked products, confectionery fat melts in the mouth and provides the desired lubrication and palate-clearing properties.
