Topping coating

Claim 2

A dessert composition which is pourable at 19° C. but hardens to a smooth, brittle, edible coating when applied to a frozen dessert consisting essentially of from 50% to 65% by weight of a mixture of non-hydrogenated and non-fractionated vegetable oil having a solids index from 20% to 30% at 0° C. and not more than 4% at 19° C. wherein a major proportion of said mixture melts below 5° C. and a minor proportion melts above 20° C.; from 10% to 35% by weight a finely-divided sugar; and from 5% to 20% by weight of a dried milk powder.

Claim 3

The composition of claim 1 wherein the first vegetable oil is selected from the group consisting of cotton seed oil, soya bean oil and ground nut oil.

Claim 4

The composition of claim 1 wherein the second vegetable oil is selected from the group consisting of coconut oil, palm kernel oil, and lauric-acid based oil.

Claim 5

The composition of claim 1 wherein the finely-divided sugar is in particles having a diameter of less than 20 microns.

Claim 6

The composition of claim 1 or 4 wherein the sugar is selected from the group consisting of sucrose, dextrose, fructose, glucose, maltose and mixtures thereof.

Claim 7

The composition of claim 1 wherein the dried milk powder is used in an amount of from 10% to 20% by weight.

Claim 8

The composition of claim 1 wherein on a weight basis 39% cottonseed oil, 21% coconut oil, 24% sugar, 6% cocoa solids and 10% dried skimmed milk are mixed to form a storage-stable coating.

Claim 9

A process for preparing a dessert composition which is pourable at ambient temperature, but hardens to a smooth, brittle, edible coating when applied to a frozen dessert, which comprises the steps of: (a) warming and blending a mixture of non hydrogenated and non fractionated vegetable oil having a solids index from 20% to 30% at 0° C. and not more than 4% at 19° C., a major proportion of said mixture melting below 5° C. and a minor proportion melting above 20° C., (b) adding dry solids, with continuous stirring, including 10% to 35% by weight of a finely-divided sugar and from 5% to 20% by weight of a dried milk powder, (c) passing the mixture of step (b) through a mill until the solids average particle size is less than 20 microns in diameter.

Claim 10

A process for preparing a dessert composition which is pourable at ambient temperature, but hardens to a smooth, brittle, edible coating when applied to a frozen dessert, which comprises the steps of: (a) warming and blending a mixture of non hydrogenated and non fractionated vegetable oil having a solids index from 20% to 30% at 0° C. and not more than 4% at 19° C., a major proportion of said mixture melting below 5° C. and a minor proportion melting above 20° C., (b) adding dry solids, with continuous stirring, including 10% to 35% by weight of a finely-divided sugar and from 5% to 20% by weight of a dried milk powder, (c) passing the mixture of step (b) through a mill until the solids average particle size is less than 20 microns in diameter.

Claim 11

The process of claim 8 wherein the first vegetable oil is selected from the group consisting of cotton seed oil, soya bean oil and ground nut oil.

Claim 12

The process of claim 8 wherein the second vegetable oil is selected from the group consisting of coconut oil, palm kernel oil, and lauric-acid based oil.

Claim 13

The process of claim 8 wherein 60% of the dry solids particles are less than 5 microns in diameter.

Claim 14

A dessert composition as claimed in claim 1, wherein the mixture of vegetable oils is present in a proportion of from 55% to 65% by weight and the finely-divided sugar is present in a proportion of from 10% to 30% by weight.

Claim 15

A dessert composition as claimed in claim 1, wherein the mixture of vegetable oils consists of 50% to 80% of the first oil with from 50% to 20% of the second oil.