Resilient pure chocolate coating composition for novelty ice cream items

A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. T...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MILLER VLADIMIR, CHOY EDWARD, MILLER VAN
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.