Patent EP0023151A1 successfully refreshed from Google Patents.
EP0023151A1
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EP
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Composite ice confections and processes for preparing them
Assignee: Unilever PLC
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Filing: 1980-07-21
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Granted: —
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Expires: 2000-07-21
Abstract
Abstract 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.
Inventors
- 👤 David Tresser
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-06 14:49
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/44; A23G9/48; A23D; A23D9/00; A23G9/32; A23G9/322; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
162 words
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°C. preferably 75 - 90; 65 - 93 at -10°C. preferably 75 - 85; 55 - 90 at 0°C. preferably 65 - 75; 15 - 40 at 20°C. 0 - 12 at 30°C. 0 at 40°C. (b) slip melting point in the range 25°-45°C; eg. 25°-36°C; (c) viscosity (when measured at 40°C) corresponding to? 100 at least 35 centipoise, eg. at least 40 centipoise; and η CA at least 30 centipoise, eg. at least 33 centipoise; and (d) a coating pliability parameter of at least 3.
Claim 2
Dependent Claim
162 words
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°C. preferably 75 - 90; 65 - 93 at -10°C. preferably 75 - 85; 55 - 90 at 0°C. preferably 65 - 75; 15 - 40 at 20°C. 0 - 12 at 30°C. 0 at 40°C. (b) slip melting point in the range 25°-45°C; eg. 25°-36°C; (c) viscosity (when measured at 40°C) corresponding to? 100 at least 35 centipoise, eg. at least 40 centipoise; and η CA at least 30 centipoise, eg. at least 33 centipoise; and (d) a coating pliability parameter of at least 3.
Claim 3
Dependent Claim
62 words
A composite confection according to claim 1, characterised in that the fatty base comprises a fat composition essentially consisting of triglycerides in which less than by number of the acyl groups are short-chain (C ≤6 ) acyl groups and more than ⅓ by number of the acyl groups are long chain (C ≥12 ) acyl groups, substantially randomly distributed amongst the triglycerides.
Claim 4
Dependent Claim
57 words
A composite confection according to claim 2, characterised in that the fat composition is selected from (a) blends of 25-75%, eg. about 50%, aluric or non-lauric fat or oil with 75%-25%, eg. about 50% short-chain diacylated long chain monoglyceride, and (b) interesterified blends of lauric or non-lauric fat or oil with up to about 10% short-chain triglyceride.
Claim 5
Dependent Claim
51 words
A composite confection according to claim 1, characterised in that the fatty base comprises a fat composition selected from hardened butter fat, hardened low-erucic rapeseed oil hardened groundnut oil or hardened soyabean oil, each having a slip melting point in the range about 27°-34°C., preferably above about 3 1 0 C.
Claim 6
Dependent Claim
60 words
A composite confection according to claim 1, characterised in that the fatty base comprises an interesterified blend of (a) lauric fat or oil with (b) non-lauric oil other than palm oil, eg. at 15-45% (a) and 85-55%(b) by weight; or an interesterified blend of (a) lauric fat or oil with (b) palm oil, eg. at. 15-55%(a) and 85-45%(b) by weight.
Claim 7
Dependent Claim
30 words
. A composite confection according to claim 1, characterised in that the fatty base comprises any one of the fat compositions substantially as described in the foregoing specification and examples.
Claim 8
Dependent Claim
60 words
A process for producing a composite frozen confection which comprises compositing ice confection with a layer of fat-based confectionery-composition comprising a suspension of flavouring and sweetening solids in a fat base, for example by spraying the fatty layer material, characterised in that there is included in the fat base a composition as defined in any of claims 1 to 6.
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