FIELD: food industry.
SUBSTANCE: frozen confectionery product comprising a core of a frozen sweet product, at least partially coated with a gel coating, is provided. On the inner surface of the gel coating there is a layer of frozen liquid resulting from the syneresis of the gel when the frozen confectionery product is subjected to heat shock cycles. Gel coating has a total solids content of 20 to 45 wt% based on the weight of the gel and contains from 0.2 to 2 wt% gelling agent. In another embodiment, the frozen confectionery product includes a gel core. Invention also relates to a method for producing such frozen confectionery products.
EFFECT: invention makes it possible to improve the removability of the gel coating from the core of the frozen confectionery product.
15 cl, 4 dwg, 5 tbl, 3 ex
