Fast plasticizing coating for frozen confection

Abstract

The invention relates to a frozen confection coating comprising based on weight% a fat in an amount of between 35 - 65%; an emulsifier and / or an additive, wherein a total amount of the emulsifier and / or additive is between 0.1 - 5%, and wherein the emulsifier and / or the additive has a melting point greater than 40 DEG C. The invention also relates to a method for manufacture of the frozen confection coating.

Description

technical field

[0001] The invention relates to a frozen confection coating and a manufacturing method thereof. Background technique

[0002] Frozen confection coatings are used to coat frozen confectionery, such as ice cream. The coating coats the frozen confectionery product, increasing the appeal of the product bar and improving its mouthfeel. Ice cream factories apply the coating by dipping the product in a chocolate bath or by spraying the coating onto the product. In factories, allowing enough time for the coating to set between applying the ice cream and packaging it is a challenge due to constraints in line size and line speed. Inadequate curing of the coating, causing the coating to stick to the packaging machine. This not only results in product loss, but also wastes line time as the equipment has to be cleaned. In addition, some factories do not collect the coating, and the dripping time of the coating is prolonged, causing the coating to be wasted.

[0003] ...

Examples

Embodiment 1

[0058] The effect of structuring agents was tested in two low SFA coatings with different fat content and SFA content. Coating 1 (high fat low SFA coating) contained 60% fat and 25% SFA and its formulation is given in Table 1.

[0059] The recipe for the high fat low SFA coating is as follows:

[0060] Table 1 - Formulation of Coating 1

[0061]

[0062]

[0063] The coating contained 25% saturated fat and the coating took a long time to set (more than 150 seconds). We added a structurant to this coating and measured the time to drip and time to dry.

[0064] Incorporation of emulsifiers / additives into coatings

[0065] Weigh a certain amount of emulsifier / additive, add it to the melted coating, heat the coating to 60°C to 70°C, stir until the additive is seen to melt / dissolve. Cool the coating, maintained at 39°C to 41°C, for dipping experiments.

[0066] Dip test

[0067] The low SFA coating (control) and the additive / emulsifier added coating were placed in...

Embodiment 2

[0073] Coating 2 was a lower fat coating than Coating 1 and contained only 14% SFA. The formulation of this low fat low SFA coating is as follows:

[0074] Table 3 - Formulation of Coating 2

[0075]

weight percentage

sugar

42.64

CBE

17.19

sunflower oil

20.99

cocoa powder

12.48

skimmed milk powder

6.19

Lecithin

0.50

total

100.00

fat percentage

40.05

Percentage of SFA in coating

14％

[0076]Table 4 shows the dipping data for the ice cream bars. Coat 2 is a low fat, low SFA coating with a long dry time (over 150 seconds), such a long dry time is not practical in an industrial production line. Treatment 1, with the addition of 0.5% by weight of candelilla wax, had significantly shorter drip time and dry time than the low SFA coating without additive. Decreasing the drip time will increase the coat weight. This can be addressed by adding lower levels of...

technical field

[0001] The invention relates to a frozen confection coating and a manufacturing method thereof. Background technique

[0002] Frozen confection coatings are used to coat frozen confectionery, such as ice cream. The coating coats the frozen confectionery product, increasing the appeal of the product bar and improving its mouthfeel. Ice cream factories apply the coating by dipping the product in a chocolate bath or by spraying the coating onto the product. In factories, allowing enough time for the coating to set between applying the ice cream and packaging it is a challenge due to constraints in line size and line speed. Inadequate curing of the coating, causing the coating to stick to the packaging machine. This not only results in product loss, but also wastes line time as the equipment has to be cleaned. In addition, some factories do not collect the coating, and the dripping time of the coating is prolonged, causing the coating to be wasted.

[0003] ...

Examples

Embodiment 1

[0058] The effect of structuring agents was tested in two low SFA coatings with different fat content and SFA content. Coating 1 (high fat low SFA coating) contained 60% fat and 25% SFA and its formulation is given in Table 1.

[0059] The recipe for the high fat low SFA coating is as follows:

[0060] Table 1 - Formulation of Coating 1

[0061]

[0062]

[0063] The coating contained 25% saturated fat and the coating took a long time to set (more than 150 seconds). We added a structurant to this coating and measured the time to drip and time to dry.

[0064] Incorporation of emulsifiers / additives into coatings

[0065] Weigh a certain amount of emulsifier / additive, add it to the melted coating, heat the coating to 60°C to 70°C, stir until the additive is seen to melt / dissolve. Cool the coating, maintained at 39°C to 41°C, for dipping experiments.

[0066] Dip test

[0067] The low SFA coating (control) and the additive / emulsifier added coating were placed in...

Embodiment 2

[0073] Coating 2 was a lower fat coating than Coating 1 and contained only 14% SFA. The formulation of this low fat low SFA coating is as follows:

[0074] Table 3 - Formulation of Coating 2

[0075]

weight percentage

sugar

42.64

CBE

17.19

sunflower oil

20.99

cocoa powder

12.48

skimmed milk powder

6.19

Lecithin

0.50

total

100.00

fat percentage

40.05

Percentage of SFA in coating

14％

[0076]Table 4 shows the dipping data for the ice cream bars. Coat 2 is a low fat, low SFA coating with a long dry time (over 150 seconds), such a long dry time is not practical in an industrial production line. Treatment 1, with the addition of 0.5% by weight of candelilla wax, had significantly shorter drip time and dry time than the low SFA coating without additive. Decreasing the drip time will increase the coat weight. This can be addressed by adding lower levels of...

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