Coating of frozen confectionery

摘要

Reduced-calorie (low calorie) coating composition for frozen desserts, in the form of a water-in-oil emulsion comprising 40 to 55 % by weight of water and 2 to 4 % by weight of an emulsifying system comprising a decaglycerol ester of deca-fatty acids. The reduced-calorie coating composition can be used to form a film or a layer or alternatively an inclusion in a frozen confectionery product.