COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 - 42 wt. % of total fat, 20 - 60 wt. % water, and wherein 10 - 20 wt. % of the fat is oil bodies. The invention also r...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	NAPOLITANO, Guillermo E
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 - 42 wt. % of total fat, 20 - 60 wt. % water, and wherein 10 - 20 wt. % of the fat is oil bodies. The invention also relates to a process for producing the coating composition wherein said process comprising the steps: providing the chocolate, oil bodies and water, diluting the oil bodies in water to form a suspension, heating the suspension to at least 90°C, adding and mixing the chocolate to the suspension, heating the suspension to at least 90°C for at least 5 minutes, and cooling the suspension.