Coating composition for frozen desserts

A technology for coating composition and frozen desserts, which can be applied in frozen desserts, food science, confectionery, etc., and can solve problems such as increased coating volume

Inactive Publication Date: 2011-11-30
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although the coating has a reduced SAFA content, we found that this would create another problem, which is an increase in the amount of coating per unit of product

Method used

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  • Coating composition for frozen desserts

Examples

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Embodiment

[0041] Coating compositions were prepared according to the formulations in Table 1. Examples A-E are comparative examples, and Examples 1-3 are examples according to the present invention. The palm middle distillate used was Creamelt 700 obtained from Loders Croklaan. Cocoa powder and cocoa liquor contain 10-12% and 55% cocoa butter, respectively.

[0042] Table 1

[0043]

[0044] Coatings were prepared in 1.5 kg batches as follows. First, an emulsifier was added to the oil at 45°C. Blend the dry ingredients together, then add half of the fat / emulsifier mixture to form a slurry. The slurry was placed in a laboratory scale ball mill (supplied by Leatherhead Food RA) which was run at about 60 rpm. Balls (equal volumes of balls with diameters of 9 mm, 11 mm, 14 mm and 17 mm) at a temperature of 50°C. The slurry was ground and the particle size was measured periodically with a Draper external digital micrometer. Once the particle size was reduced to less than 23 microns...

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PUM

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Abstract

A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt% of a fat component comprising: 70 to 95 wt% of a palm oil fraction or blend of fractions which contains at most 8 wt% of S3 triglycerides and has a S2U: SU2 ratio of > 2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.

Description

technical field [0001] The present invention relates to coating compositions for frozen confectionery. In particular, it relates to coatings containing a reduced amount of saturated fat. Background technique [0002] Chocolate coated ice cream or other frozen confections are popular products. Chocolate ingredients are defined in most countries as cocoa butter as the main fat component. Chocolate analog coatings based on other fats are also commonly used. The physical properties of the coating are determined by the crystallization of the fat. An important parameter related to fat crystallization is the setting time, ie the time to the first audible cracking sound when biting into the coating. [0003] The most commonly used non-cocoa butter fat is coconut oil. This is because it crystallizes quickly when it comes into contact with ice cream. It also produces coatings with the desired physical properties, in particular it provides a "click" when biting, has a short set t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23G9/00A23G9/04A23G9/24A23G9/48A23G9/32
CPCA23G9/322A23G9/04A23G9/00A23G9/24A23D9/00A23G9/48A23G3/343A23D9/007
Inventor K·M·迪利M·E·麦杜加尔K·W·史密斯J·昂德道恩
Owner UNILEVER NV
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