Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 ?m.

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 ?m.

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 ?m.

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 ?m.

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 ?m.

Abstract: The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ?20%.

Abstract: The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %. the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ?20%.

Abstract: The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ≦20%.