Swiss MNC Nestec was awarded US patent 6174555 for itdinvention “Soft coating for ice confectionery”, 16 January.

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Besides Nestec, others active in this field are Raffinerie Tirlemontoise, Karlshamns Oils & Fats, Kraft Jacobs Suchard, Fuji Oil, Lotte, and Mars Inc.


Abstract:



    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 ofchocolate 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%.


First of 21 Claims:


A water-containing chocolate composition which comprises:


fat substances which comprise a vegetable oil, milk fat and further, a chocolate fat substance which is selected from the group consisting of cocoa butter, a cocoa butter replacer and a cocoa butter analog, wherein the fat substances are in an amount, by weight based upon the composition weight, of from 35% to 45% and wherein, by weight based upon the composition weight, the vegetable oil is in an amount of from 5% to 15%, the milk fat is in an amount of from 5% to 15% and the chocolate fat substance is in an amount of from 20% to 30%; water in an amount, by weight based upon the composition weight, of from 10% to 30%;
carbohydrate substances in an amount, by weight based upon the composition weight, of from 30% to 40% and wherein the carbohydrate substances comprise an invert sugar in an amount of up to 10% and comprise non-fat milk solid carbohydrates in an amount of up to 10%;
and wherein the composition is an admixture of a chocolate and a water-in-oil emulsion wherein the emulsion comprises the vegetable oil, the milk fat and water and when present, the invert sugar and the non-fat milk solids, and wherein the emulsion further comprises a low hydrophilic lipophilic balance emulsifier system comprising polyglycerolpolyricinoleate and a monoglyceride in an amount, by weight based upon the emulsion weight, of from 0.5% to 2% and wherein the chocolate and emulsion are combined in amounts, by weight based upon the composition weight, of from about 50% to 80% chocolate and from about 20% to 50% emulsion.


By Navroz Havewala, just-food.com correspondent