LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION
The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt. % of a fat or fat blend, preferably 45-55 wt. %, said fat or fat blend comprising the following fatty acids: 45<=C16:0<=55 wt. %, 4<=C18:0<=10 wt. %, 30<=C18:1<=39 wt. %, 3<=C18:2<=7 wt. % linoleic acid, and said fat blend comprising a solid fat profile comprising: 75%<=N 0<=95%; 60%<=N 10<=90%; 30%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=12%; and 0%<=N 35<=5%, and said barrier coating having yield stress of 0.90 to 1.65 Pa. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.
1 . A barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating,
40-60 wt. % of a fat or fat blend, the fat blend comprising the following fatty acids:
45<=C16:0<=55 wt. % (palmitic acid)
4<=C18:0<=10 wt. % (stearic acid)
30<=C18:1<=39 wt. % (oleic acid)
3<=C18:2<=7 wt. % (linoleic acid)
and the fat blend comprising a solid fat profile comprising:
75%<=N 0<=95%;
60%<=N 10<=90%;
30%<=N 20<=60%;
18%<=N 25<=35%;
0%<=N 30<=12%; and
0%<=N 35<=5%, and
the barrier coating having yield stress of 0.90 to 1.65 Pa.
2 . A barrier coating composition according to claim 1 , wherein the fat blend further comprises the following triglyceride composition:
0-1 wt. % LLL;
0-1 wt. % OLL;
0-2 wt. % PLL;
0-2 wt. % OOL;
0-7 wt. % POL;
0-15 wt. % PPL;
0-4 wt. % OOO;
8-17 wt. % POO+SOL;
45-58 wt. % PPO;
0-4 wt. % PPP;
0-4 wt. % SOO;
0-15 wt. % PSO; and
0-2 wt. % PPS.
3 . A coating composition according to claim 1 , wherein the triglyceride composition comprises 10 to 15 wt. % POO+SOL and 48 to 55 wt. %. PPO.
4 . A coating composition according to claim 1 , comprising:
18 to 60 wt. % of sugar;
0 to 25 wt. % cocoa powder; and
0 to 30 wt. % of dairy ingredients.
5 . A coating composition according to claim 1 , wherein the plastic viscosity of the coating composition is 100 to 250 mPas.
6 . A coating composition according to claim 1 , wherein the coating composition has a melting point of 29 to 34° C.
7 . A coating composition according to claim 1 , wherein the fat or fat blend does not contain hydrogenated fat and have less than <1% trans fatty acids.
8 . A coating composition according to claim 1 , wherein the saturated fats in the fat or fat blend are 45-55 wt. % in the coating composition.
9 . A coating composition according to claim 1 , comprising palm fraction or fractions with an iodine value of 40 to 55.
10 . A coating composition according to claim 1 , wherein the fat is selected from the group consisting of palm, shea or fats used to make cocoa butter equivalents or cocoa butter and combinations thereof.
11 . A coating composition according to claim 1 , wherein the fat or fat blend in the composition consists of palm fraction or fractions.
12 . A coating composition according to claim 1 , wherein coating composition comprising 40 to 60 wt. % of fat.
13 . A method of coating frozen confections, comprising coating a fat or fat blend comprising the following fatty acids: 45<=C16:0<=55 wt. % (palmitic acid); 4<=C18:0<=10 wt. % (stearic acid); 30<=C18:1<=39 wt. % (oleic acid); 3<=C18:2<=7 wt. % (linoleic acid);
and the fat blend comprising a solid fat profile comprising: 75%<=N 0<=95%; 60%<=N 10<=90%; 30%<=N 20<=60%08%<=N 25<=35%; 0%<=N 30<=12%; and 0%<=N 35<=5%, and the barrier coating is formulated to have a yield stress of 0.90 to 1.65 Pa over the frozen confection.
14 . Method according to claim 13 wherein the fat blend further comprises the following triglyceride composition:
0-1 wt. % LLL;
0-1 wt. % OLL;
0-2 wt. % PLL;
0-2 wt. % OOL;
0-7 wt. % POL;
0-15 wt. % PPL;
0-4 wt. % OOO;
8-17 wt. % POO+SOL;
45-58 wt. % PPO;
0-4 wt. % PPP;
0-4 wt. % SOO;
0-15 wt. % PSO;
0-2 wt. % PPS; and
0-3 wt. % SSO,
and wherein the coating composition comprises:
18 to 60 wt. % of sugar;
0 to 25 wt. % cocoa powder;
0 to 30 wt. % of dairy ingredients.
15 . A method of preparing a coating composition for frozen confection, the method comprises the steps of:
providing sugar, or and a fat blend comprising the following fatty acids: 45<=C16:0<=55 wt. % (palmitic acid); 4<=C18:0<=10 wt. % (stearic acid); 30<=C18:1<=39 wt. % (oleic acid); 3<=C18:2<=7 wt. % (linoleic acid);
and the fat blend comprising a solid fat profile comprising: 75%<=N 0<=95%; 60%<=N 10<=90%; 30%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=12%;
adding at least 20% of melted fat;
mixing non-fat solids with part of the melted fat and obtaining a mixture of fat and non-fat solids;
refining the mixture of fat and non-fat solids by milling to reduce the particle, preferably to a particle size to below 40 microns; and
adding remaining fat to the refined mixture.
16 . (canceled)
17 . Method of claim 15 comprising the step of adding emulsifier to the refined or non-refined mixture.