White Confection

White confection is a sweet, white coating or candy product, often used as an alternative to white chocolate. It is typically made from sugar, vegetable fats (like palm kernel oil), and milk solids, along with flavorings and emulsifiers. Unlike white chocolate, it does not primarily use cocoa butter as its fat source and contains no cocoa solids.

Manufacturers use white confection to create a smooth, sweet, and white coating for various food items. It is commonly found on candies, cookies, biscuits, and other baked goods, providing texture, sweetness, and a decorative finish. Its primary functions are as a coating, a source of sweetness, and to contribute to the product's overall texture.

White confection is a blend of common food ingredients, such as sugar, vegetable fats, and milk solids, which are generally recognized as safe (GRAS) or approved by the FDA for use in food. As a processed food product, white confection is typically high in added sugars and saturated fats. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. High intake of saturated fat should be under 10% of daily calories.