| 摘要 |
In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has: (a) a solias content index in each of the following ranges: 70-93% at -20 DEG C.; 65-93% at -10 DEG C.; 55-90% at 0 DEG C.; 15-40% at 20 DEG C.; 0-12% at 30 DEG C.; and 0% at 40 DEG C.; (b) a slip molting point in the range 23 DEG C. to 32 DEG C.; (c) a viscosity at 40 DEG C. eta 100 of at least 35 centipoise, anda viscosity at 40 DEG C. eta CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at 40 DEG C. of eta 3 at least 25 poise; eta 100 at least 2.0 poise and eta CA at least 2.2 poise.
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