Nestec S.a.

Alain Leas

Junkuan Wang

Guillermo E Napolitano

Guillermo Napolitano

Jonathan David Mastny

Shridan Joseph Grykiewicz

Robert John Mazurek

An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26&deg; C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.

Coated ice confection

A coating composition for frozen desserts is in the form of a water-in-oil emulsion which comprises about 65 to 80% by weight water phase and about 0.5 to 8% by weight of an emulsifier. The coating composition may be used to form a film, a layer, or an inclusion in a frozen dessert product.

Coating for frozen confectionary

A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.

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Dublin, OH, United States of America

Alain Leas