FATTY MIXTURE WITH LOW CONTENT OF SATURATED FATS FOR USE AS MOISTURE BARRIER COATING IN A FROZEN CONFECTIONERY PRODUCT Russian patent published in 2020 - IPC A23G9/32 A23D7/00 

FIELD: food industry.

SUBSTANCE: barrier coating composition for applying a coating on a frozen confectionary product containing, in terms of wt % of the total weight of the coating, 40–60 wt % of fat or fat mixture, preferably 45–55 wt %, wherein said fat or fat mixture contains the following fatty acids: 45 <= C16: 0 <= 55 wt % (palmitic acid); 4 <= C18:0 <= 10 wt % (stearic acid); 30 <= C18:1 <= 39 wt % (oleic acid); 3 <= C18:2 <= 7 wt % (linoleic acid); and wherein said fat mixture is characterized by a solid fat profile comprising: 75 % <= N 0 <= 95 %; 60% <= N 10 <= 90 %; 30 % <= N 20 <= 60 %; 18 % <= N 25 <= 35 %; 0 % <= N 30 <= 12 % and 0 % <= N 35 <= 5 %. Said barrier coating has a yield point of 0.90 to 1.65 Pa. Application of fat or fat mixture in barrier coating for frozen confectionary product, wherein said fat or fat mixture contains following fatty acids: 45 <= C16:0 <= 55 wt % (palmitic acid); 4 <= C18:0 <= 10 wt % (stearic acid); 30 <= C18:1 <= 39 wt % (oleic acid); 3 <= C18:2 <= 7 wt % (linoleic acid); and wherein said fat mixture is characterized by a solid fat profile comprising: 75 % <= N 0 <= 95 %; 60 % <= N 10 <= 90 %; 30 % <= N 20 <= 60 %; 18 % <= N 25 <= 35 %; 0 % <= N 30 <= 12 %; and 0 % <= N 35 <= 5 %, and wherein said barrier coating is composed so that it has a yield point of 0.90 to 1.65 Pa. Method of preparing a coating composition for a frozen confectionary product, wherein said method includes steps of: providing sugar, optional cocoa and optional milk ingredients and said fat or fat mixture, adding at least 20 % melted fat, mixing defatted solid substances with part of melted fat and producing mixture of fat and defatted solid substances, processing mixture of fat and defatted solid substances by grinding to reduce the size of particles, preferably to particle size of less than 40 mcm, adding remaining fat to the processed mixture and optionally adding the emulsifier to the processed or unprocessed mixture. Waffle product at least partially coated with said composition, wherein the waffle product touches the frozen confectionery product.

EFFECT: invention enables to obtain barrier coatings for frozen confectionary products, wherein in said coating should be low level of SFA with preservation of effective barrier property with respect to moisture.

16 cl, 1 dwg, 7 tbl