| 摘要 |
A composite frozen confection comprising ice confection in contact with a layer of fat-based confectionery composition comprising a suspension of flavouring and sweetening solids in a fat base, for example arranged to separate the ice confection from a dry edible confection such as wafer, characterised in that the fat base essentially includes a fat composition having:
(a) solids content index (SCI) values (%) (as defined below), in each of the following ranges:
70-93 at -20 DEG C, preferably 75-90;
65-93 at -10 DEG C preferably 75-85;
55-90 at 0 DEG C, preferably 65-75;
15-40 at 20 DEG C;
0-12 at 30 DEG C;
0 at 40 DEG C.
(b) slip melting point in the range 25 DEG -45 DEG C; e.g. 25 DEG -36 DEG C;
(c) viscosity (when measured at 40 DEG C) corresponding to eta 100 at least 35 centipoiose, e.g. at least 40 centipoise; and
eta CA at least 30 centipoise, e.g. at least 33 centipoise; and
(d) a coating pliability parameter of at least 3. |
