| abstract |
The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of non- interesterified fat, preferably 40-65 wt.% of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25 - 65 wt.% of non-fat solids, preferably 35-60 wt.% of non-fat solids, wherein, the coating composition comprises, less than 35 wt.% of saturated fatty acid, preferably less than 30 wt.% of saturated fatty acids 15-50 wt.%, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40 %, preferably between 50-70 %, of solid fat content at 20°C, and medium soft fat has 54-60 % of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below -15°C and displays a solid fat content of 30 - 50% within 2 min. of crystallization and a solid fat content of 40-70% after 60 min. of crystallization. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition. |