Christopher Budwig - Dublin OH,
Darryl Barwick - Marysville OH,
Guillermo Napolitano - Dublin OH,
Thomas Kmietsch - Marysville OH,
Emulsions for confectionery coating applications and methods regarding same are provided. In an embodiment, the emulsions comprise a water phase, a fat phase having at least one emulsifier and at least one tempering fat, and a seeding agent. The shelf-table emulsions do not need to be refined or conched and can be effectively utilized for confectionery molding, enrobing or panning applications.