| 摘要 |
<p>A composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavouring and sweetening solids in a fat component, characterised in that the fat component of the coating confection has:… (a) a solids 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%;… (b) a slip melting 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, and a viscosity at 40 DEG eta CA of at least 30 centipoise; and in that 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.</p> |
