Method of manufacturing a frozen confection with low SFA coating and product obtained

1. A method of manufacturing a frozen confection, the method comprising:

providing the frozen confection to be coated;

providing a coating composition which comprises less than 25% of saturated fatty acids by weight of the coating composition, and the coating composition solidifies in a two-step crystallization at a temperature of −15° C.;

at least partly coating the frozen confection to form a coating;

letting the coating perform a first crystallization event;

wrapping the frozen confection within 2 minutes after the coating of the frozen confection; and

storing the at least partly coated frozen confection that has been wrapped at a temperature which will allow a second crystallization event in the coating,

the coating composition comprises unsaturated fatty acids comprising monounsaturated fatty acids that are 10-60 wt. % of the coating composition and polyunsaturated fatty acids that are less than 10 wt. % of the coating composition,

the saturated fatty acids comprise between 16-24 C-atoms, and the unsaturated fatty acids comprise at least 18 C-atoms,

the coating composition comprises a fat blend of hard fat and liquid oil, the hard fat is at least 70 wt. % solid fat at 20° C., and the liquid oil is liquid at 20° C. and contains less than 5 wt. % of solid fat content at 0° C., and the coating composition further comprises 20 to 70 wt. % of non-fat solids,

the hard fat in the fat blend is 30 to 40 wt. % of the coating composition, and the liquid oil in the fat blend is 10 to 25 wt. % of the coating composition,

the hard fat comprises hard palm mid fraction, and

the liquid oil comprises at least one of high oleic sunflower oil or high oleic soybean oil.

2. The method according to claim 1 , wherein the at least partly coated frozen confection is wrapped before the second crystallization event takes place.

3. The method according to claim 1 , wherein a solid fat content of the coating is between 20 to 50% when the frozen confection is wrapped.

4. The method according to claim 1 , wherein the frozen confection is wrapped at room temperature or at a temperature below.

5. The method according to claim 1 , wherein the coating composition comprises 35 to 65 wt % non-fat solids.

6. The method according to claim 1 further comprising providing a structuring agent in an amount of between about 0.2% and 3% by weight of the coating, which is sufficient to provide strength and faster crystallization kinetic properties to the coating.

7. The method according to claim 1 , wherein the fat blend of hard fat and liquid oil at a temperature of −15° C. displays a solid fat content of 20 to 50% within 2 min. of crystallization.

8. The method according to claim 1 , wherein the hard fat comprises above 60% of the saturated fatty acid, C16 fatty acids amounting to 55% or more of the total fatty acids of the hard fat; and the hard fat displays above 70% of solid fat content at 20° C.

9. The method according to claim 1 , wherein the liquid oil comprises

above 65% of monounsaturated fatty acid;

below 10% of polyunsaturated fatty acid; and

displays below 5% of solid fat content at 0° C.; and

the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms.

10. The method according to claim 1 , wherein the non-fat solids are selected from the group consisting of sugar, fibres, cocoa powder, milk powder, emulsifier, one or more flavours, and combinations thereof.

11. The method according to claim 1 , wherein the coating composition comprises 20-40% of monounsaturated fatty acid.

12. The method according to claim 1 , wherein the coating composition comprises less than 5% of polyunsaturated fatty acid.

13. The method according to claim 1 , wherein the hard fat comprises above 75% of solid fat content at 20° C.