The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10 C.; and from 30 to 75 solid fat content at 20 C.; and from 5 to 30 solid fat content at 30 C.; measured on unstabilized fat according to ISO 8292-1.

Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical di-saturated triglyceride and symmetrical di-saturated triglyceride of at least 0.7. Further disclosed is a compound comprising such a fat composition and the use of such a fat composition in manufacturing of compounds and chocolate-like products, especially for human consumption.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

The present application describes a primer formulation which is sugar-free and composed from food safe materials. The primer compositions contain two or more surfactants. The primer compositions do not contain a whitening or opacifying agent, and the primer surface dries as a transparent film. The primer composition forms an excellent receiving layer for edible inks.

A bakery product, such as a cake, brownie, cookie, or any other similar product is provided, which is based on natural products and which lacks flour, wherein the product is characterized by being healthy and the fats are natural, such as avocado to give a pleasant texture and flavor, without the use of products with saturated fats that can be harmful to the consumer's health. A method for manufacturing the aforementioned bakery product is also provided, wherein the method allows obtaining a product with an adequate texture and where highly important and relevant variables are involved that are necessary to achieve a healthy product.

A bakery product, such as a cake, brownie, cookie, or any other similar product is provided, which is based on natural products and which lacks flour, wherein the product is characterized by being healthy and the fats are natural, such as avocado to give a pleasant texture and flavor, without the use of products with saturated fats that can be harmful to the consumer's health. A method for manufacturing the aforementioned bakery product is also provided, wherein the method allows obtaining a product with an adequate texture and where highly important and relevant variables are involved that are necessary to achieve a healthy product.

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

An object is to provide a low-trans oil and/or fat for improving chocolate, which can improve functions such as a solidification rate and heat resistance of chocolate, and thus chocolate having good meltability in the mouth can be obtained. Disclosed is an oil and/or fat for improving chocolate, having a fatty acid composition suitably adjusted, in which an unsaturated fatty acid content is set to be from 0.5 mass % to 15 mass % in a constituent fatty acid composition, and an SFC at 35 C. is 30% or more and an SFC at 45 C. is 20% or less.