WO2019081629A1

WO2019081629A1 - Coating composition for use as a moisture barrier coating in frozen confection

Info

Publication number: WO2019081629A1
Application number: PCT/EP2018/079260
Authority: WO
Inventors: Shantha Nalur CHANDRASEKARAN
Original assignee: Nestec SA
Current assignee: Nestec SA
Priority date: 2017-10-27
Filing date: 2018-10-25
Publication date: 2019-05-02
Anticipated expiration: 2020-04-27

Abstract

The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 45 - 55 wt. % of a fat or fat blend consisting of interesterified high oleic sunflower oil, said fat or fat blend comprising triglycerides having a fatty acid composition as a wt. % of total fatty acids of: 3 <= C16:0 <= 12 (palmitic acid); 24 <= C18:0 <= 45 (stearic acid); 35 <= C18:1 <= 65 (oleic acid); 0 <= C18:2 <= 2 (linoleic acid) and said fat blend comprising a solid fat profile comprising: 40% <= N0 <= 70%; 30% <= N10 <= 65%; 2% <= N20 <= 55%; 0 <= N25 <= 25%; 0% <= N30 <= 5%; N35 <= 1% and said barrier coating having yield stress of 0.40 to 1.65Pa at 40°C and a particle size of 30 - 40 microns. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.

Description

COATING COMPOSITION FOR USE AS A MOISTURE BARRIER COATING IN FROZEN CONFECTION

Field of the invention

The present invention relates to a composition for coating a frozen confection, in particular to a non-palm coating composition for coating ice cream wafers. The invention also relates to a method for coating a frozen confection. Background

Ice-cream wafer coatings are used to coat ice-cream wafers. The ice-cream wafer coatings are manufactured to have for example; specific rheo logical properties, moisture barrier properties and drying properties.

Specific rheo logical properties of the ice-cream wafer coating ensures that the ice-cream wafer coating effectively adheres/stays on a surface of an ice-cream wafer in a uniform manner whilst avoiding running of the ice-cream wafer coating when applied to the surface of the ice-cream wafer.

Specific moisture barrier properties of the ice-cream wafer coating, ensures that the icecream wafer remains intact when an ice-cream product is applied to the ice-cream- wafer and that the ice-cream wafer does not absorb moisture from the ice-cream product or environment, which could damage the structure of the ice-cream wafer, shorten its shelf- life and compromise organoleptic properties of the ice-cream wafer such as its crispiness and flavour retention.

Specific drying properties of the ice-cream wafer coating are required to ensure that the ice-cream wafer coating sets and dries when applied to the ice-cream wafer. Specific drying properties of the ice-cream wafer coating are required to ensure that the ice-cream wafer coating does not crack during drying and/or application to the ice-cream wafer. In order to achieve some of the aforementioned properties of the ice-cream wafer coating, the ice-cream wafer coating has a relatively high yield value of 12-20 dynes/cm², such a relatively high yield value of 12-20 dynes/cm² ensures that the ice- cream wafer coating effectively adheres/stay on the surface of the ice-cream wafer and dries accordingly, without running of the ice-cream wafer coating before the ice-cream product is applied. Furthermore to achieve desired rheo logical properties, a particle size of the ice-cream wafer coating is usually in the magnitude of 18-20 microns. In order to ensure that the particle size of the ice-cream wafer coating is in the magnitude of 18-20 microns requires specialised equipment for milling/grinding of the ice-cream wafer coating which slows down the manufacturing process thus decreasing throughput.

A known solution is to provide ice-cream wafer coatings comprising a fat and a triglyceride composition with a relatively high melting temperature, such as stearin. The ice-cream wafer coatings comprising the fat and the triglyceride with a relatively high melting temperature, such as stearin allows the ice-cream wafer coating to rapidly set when applied to the surface of the ice-cream wafer. However the use of ice-cream wafer coatings comprising the fat and the triglyceride with a relatively high melting temperature, such as stearin has many drawbacks. Such an ice-cream wafer coating has undesirable organoleptic properties. Such an ice-cream wafer coating has a waxy, thick texture since the fat and the triglyceride with a relatively high melting temperature, such as stearin; does not melt in the mouth readily when consumed. Further, the an ice-cream wafer coating sets too rapidly when applied to the surface of the ice-cream wafer causing a cracking of the ice-cream coating thus rendering the moisture barrier properties of the ice-cream wafer coating ineffective. In addition, such an ice-cream wafer coating can only be applied at relatively high temperatures to ensure the coating is easily and evenly applied to the surface of the ice-cream wafer, and requires manufacturing and application conditions at relatively high temperatures to ensure that the coating does not adhere to an apparatus which would block apparatus components during a manufacture/application of the ice-cream coating. Furthermore, such an ice-cream wafer coating may be less desirable for the health as it comprises relatively higher amounts of the saturated fat, stearin. In addition such an icecream wafer coating is not an effective moisture barrier as the composition of fat and stearin does not form a continuous fat-stearin structure in the ice-cream wafer coating when set and adhered to the ice-cream wafer.

Generally, fat-based confectionery coating makes a good moisture barrier. The primary property of the fat attributed to its moisture barrier property is the solid fats in the fats creating a barrier property. The fat type, its setting and crystallization properties affect its moisture barrier property. It is also known to use a fat based compound coating as moisture barrier which is made of the fat blend coconut and palm olein, cocoa, sugar and lecithin, and has -40% saturated fats.

EP1813155 (CSM) discloses a fat based coating compositions for frozen confectioneries. The coating disclosed have a low content in palmitic and oleic fatty acids. The coating is based on a coconut oil and palm olein blend and has saturated fatty acids ranging between 73-86% in the fats.

WO2014/102634 (Loders Croklaan) discloses a coating for baked good with a low Saturated Fatty Acid (SFA) content. The coating disclosed have a high content in oleic and linoleic fatty acid. This coating will not be suitable for barrier coating for ice cream wafers. The fat used is a combination of palm olein and liquid oil. This will not be ideal coating for providing barrier property in frozen application because it is soft and will not set well on wafer cone walls. It is likely to run down, and therefore will not provide an effective barrier.

EP 3079491 (Nestec S.A) discloses a low SFA wafer coating which can plasticize fast and allow the coating to set faster without causing any shrinkage of the coating and subsequent cracking. EP 3079491 discloses a coating which is low in SFA and with emulsifiers and/or additives having a melting point greater than 40°C which gives structure to the coating. The fat or fat blend in the composition comprises palm fraction or fractions.

There is an increasing wish from consumers to avoid products which use palm fat. In particular here it is the palm fat production which raises concerns regarding sustainability.

There is a need to overcome at least some of the aforementioned problems whilst providing ice-cream wafer coatings with desirable rheological properties, moisture barrier properties, drying and setting properties whilst maintaining desired organoleptic properties of the ice-cream wafer.

There is also a need to reduce the use of specialised equipment for milling/grinding of the particles in the ice-cream wafer coating required to reduce the particle size in the coating.

There is a need for such solution which is free of palm fat or oil.

Object of the invention

It is thus the object of present invention to provide a palm free barrier coating for frozen confectionery products, in particular for coating wafers or other baked products to be used in frozen confection e.g. baked inclusions. A second object of the present invention is to provide a coating composition for frozen confectionery with acceptable processing characteristics.

This invention has developed coatings without palm fat or oil which still performs well on processing line and gives a good barrier property. Summary of the invention

The present invention provides coating with a lower saturated level of fat (35 - 55% SFA in fat), and still performs on processing line as it plasticizes on wall of the cones without run down, does not crack and gives a good barrier property. Thus, in a preferred coating the saturated fats in the fat or fat blend is between 35 - 55 % SFA.

It has been found to perform well on a production line e.g. when wafer cones were sprayed with coatings made according to the invention, were subsequently were filled with ice cream and put through heat shock tests. The results demonstrated good barrier property, as evidenced by heat-shock tests.

According to a first aspect the invention relates a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating,

45 - 55 wt. % of a fat or fat blend consisting of interesterified high oleic sunflower oil, said fat or fat blend comprising triglycerides having a fatty acid composition as a wt. % of total fatty acids of:

3 <= CI 6:0 <= 12 (palmitic acid)

24 <= C18:0 <= 45 (stearic acid)

35 <= C18:l <= 65 (oleic acid)

0 <= CI 8:2 <= 2 (linoleic acid)

and said fat blend comprising a solid fat profile comprising:

40% <= NO <= 70%

30% <= N10 <= 65%

2% <= N20 <= 55%

0 <= N25 <= 25%

0% <= N30 <= 5%

N35 <= 1%

said barrier coating having yield stress of 0.4 to 1.65 Pa at 40°C.

and a particle size of 30 - 40 microns. In a second aspect the invention relates to a use of a fat or fat blend in barrier coating for frozen confection, said fat or fat blend consisting of interesterified high oleic sunflower oil, said fat or fat blend comprising triglycerides having a fatty acid composition as a wt. % of total fatty acids of:

3 <= CI 6:0 <= 12 (palmitic acid)

24 <= C18:0 <= 45 (stearic acid)

35 <= C18:l <= 65 (oleic acid)

0 <= CI 8:2 <= 2 (linoleic acid)

and said fat blend comprising a solid fat profile comprising:

40% <= NO <= 70%

30% <= N10 <= 65%

2% <= N20 <= 55%

0 <= N25 <= 25%

0% <= N30 <= 5%

N35 <= 1%

wherein said barrier coating is formulated to have a yield stress of 0.40 to 1.65 Pa at 40°C. The invention also relates to a method for producing the coating composition, a method of coating wafers, and coated wafers as described in the claims.

Brief description of the drawings Figure 1 shows fat crystallization under the microscope. Figure 1A shows an example of a plastic fat, while Figure IB shows an example of a fat that cracks upon freezing.

Figure 2 gives the results of the water pick-up test of the coatings. Figure 3 shows the heat-shock test results of the coated cones over the 6 week period. Detailed description of the invention

In the present context the barrier coating is a barrier coating used in frozen confection to prevent moisture from frozen confection mixes e.g. ice cream mix to migrate to dry products components. Such product components are e.g. baked products such as wafers, biscuits, cakes, inclusions, cones, cereals etc. In particular the barrier coating is a wafer cone coating protecting the crispiness of the wafer.

With the coating composition according to the invention it is possible to obtain a coating which has lower SFA (35-55% SFA in fat), does not run down, plasticizes on the cone wall, does not crack and gives good barrier property

In the present context, unless otherwise stated, the fatty acids are expressed as percentages based on total fat (g fatty acid/ 100 g total fat). To calculate the fatty acid content based on total fat the factor 0.94 should be used (1 g fatty acid/100 g total fatty acids = 0.94 g fatty acid/100 g fat).

In the present context fatty acids are fatty acids esterified onto a glycerol backbone in the form of triglycerides. This is distinct from free fatty acids. The composition of the invention would have less than 2 % free fatty acids.

In the present context the PPP, POP, POS, OOO, OOS, SOS, SSS, OOL, PLS, SOL, SLO, SOA, and SOB triglycerides are abbreviated are for P=palmitic, S=stearic, 0= oleic, L= linoleic, A = arachidic, and B=behenic.

It is preferred that the barrier coating composition according to the invention comprises a fat or fat blend which further comprise the following triglyceride based on the weight % of the total triglycerides:

0 <= PPP <= 7

4 <= POS <= 9

3 <= OOO <= 35 17 <= OOS <= 25

22 <= SOS <= 47

SSS, OOL, each < 3, and

POP, PLS, SOL, SLO, SOA, SOB each <2.

In a preferred embodiment the coating comprises a triglyceride composition comprises 4 to 16 wt. % of PPP+POS and 39 to 72 wt. % of SOS and SOO triglycerides.

It has been found that with the yield stress according to the invention the coating composition will stay on a wafer cone to be coated.

A preferred plastic viscosity of the coating composition has been found to be 100 to 250 centipoise (cps) (mPas). Below this value the coating will not sufficiently cover the wafer, baked product etc, and thus not give the desired barrier property. Above the indicted plastics viscosity range "windows" or uneven coating or lack of coating are likely to occur on the products to be coated, which again means that the coating will not be evenly spread and not provide the needed barrier property.

The melting point of the coating has been found to be important for the coating to set well on the cone wall and however at the same time it should not be too waxy when consumed. It is preferred that the coating composition has a melting point of 29 to 34°C. Below that temperature it will not set and have run down issues and with oily mouthfeel of the coating and above that temperature it will have a waxy sensorial properties. According to the invention the high oleic sunflower oil is interesterified oil. Interesterified oils can be plastic in nature. The improvement in plasticity after interesterification is due to formation of triglycerides with different chain length during interesterification. The plasticity of the fat allows the coating to remain on the wall of the cone. However it is important that the melting point of the fat does not exceed 36 °C, preferably does not exceed 35°C, more preferably does not exceed 34°C. The interesterified high oleic sunflower oil according to the invention is preferably an enzymatically interestified. Enzymatic interesterification uses enzymes as catalyst to rearrange the fatty acids on the glycerol moiety of triglycerides. This in turn provides structure and functionality to oils/fats which are absent in the original oil/fats. One such functionality it effects is fat melting point and fat plasticity

Further, according to the invention the coating composition comprises sunflower oil which is interesterified to get the needed functionality. Furthermore, it is preferred that the coating composition has less than <1% trans fatty acids.

Advantageously, the coating composition according to the invention comprising interesterified sunflower fraction or fractions with an iodine value of 37 to 55. Higher iodine value results in higher unsaturation which will lower the setting of the coating; too low an iodine value can make the coating waxy and possibly also crack.

According to the invention the fat or fat blend in the composition consists of sunflower fraction or fractions.

It is preferred that the barrier coating composition comprising 40 to 60 wt. % of fat, more preferably 45 to 55 wt. % of fat. This range of fat content is preferred, as it contributes to achieve appropriate viscosity (along with an optional addition of limited amount of emulsifiers) and preferred thickness of coating in frozen confections, 0.4 to 1.2 mm. Alternatively, one can also use coating rheology to allow the coatings to remain linger on the wall; a higher yield stress. It has been found that a combination of the 2 characteristics, coating plasticity and rheology will enable a better barrier.

The fat-based coating composition may comprise 0.1 to 2 wt.% of emulsifiers. Preferably the emulsifiers are selected from the group consisting of sunflower lecithin or ammonium phosphatide (YN; E442) or a combination thereof. Emulsifier can be used to further regulate the rheology ofthe coating. If so, preferred emulsifiers are soy lecithin and/or sunflower lecithin/canola lecithin as they are perceived as cleaner label.

The coating composition according to the invention may comprises 40 to 60 wt. % non- fat solids. The non-fat solids are preferably selected from the group consisting of: sugar, fibres, cocoa powder, milk powder, emulsifier and one or more flavours. The non-fat solids provide structure, flavour and colour to the coating.

In the present context the fat phase includes the fat in cocoa powder or paste, and milk powders. The fat in these components are calculated into the amounts of fat in the composition. The fatty acid profile and triglyceride compositions are based on the added fat or fat blends only and does not include the fatty acid or triglyceride composition of the fat coming from the added milk powder or cocoa mass. In a preferred embodiment of the invention the coating composition comprises 18 to 60 wt. % of sugar, preferably 25-50 wt. %, 0 to 25 wt. % cocoa powder, preferably 0-15% and 0 to 30 wt. % of dairy ingredients, preferably 0 to 12 wt. % dairy ingredients.

Examples of dairy ingredients are whole milk powder, skimmed milk powder, and whey powder.

For chocolate flavoured coating the amounts of low/non-fat cocoa solids in the coating composition is below 30 wt. %, preferably from 0 to 15 wt. %, more preferably from 10 to 20 wt. %. For milk chocolate flavoured coating it is preferred that the amount of skimmed milk powder for milk chocolate is below 20 wt. %, preferably from 0 to 12 wt. %. To obtain other coatings no cocoa powder might be included at all.

The invention also relates to a method of preparing a coating composition for frozen confection according to claims 1 to 11, said method comprises the steps of:

providing sugar, optional cocoa, and optional dairy ingredients and the fat or fat blend according to any of claims 1 to 11, melting the fat,

mixing sugar, optional cocoa, and optional dairy ingredients with at least 20% of the melted fat and obtaining a mixture of fat and non-fat solids, refining the mixture of fat and non-fat solids by milling to reduce the particle, preferably to a particle size to 30 - 40 microns,

adding remaining fat to the refined mixture and

optionally adding emulsifier to the refined or non-refined mixture.

In an alternative process of the invention the non-fat solids can be pre-milled in a separate process-step (e.g. by the use of air-classifier mills). The pre-milling step can then fully or partly replace the refining of the mixture of fat and non-fat solids by milling to reduce the particle.

In the present context particle size may be determined using the Malvern particle sizer, with medium chain triglyceride oil as the dispersant. Particle size is analyzed at fraction less than 10 %, 50 %, 90 % and are calculated with the Malvern software based on the Mie theory. In the context of this application the particle sizes are values at 90%. Equipment that may be used is a Chocolate Particle Size Analyzer, Malvern Mastersizer Micro with size range: 0.3 μιη to 300 μιη.

A particular advantage of the present invention is that the particle size is 30 - 40 microns. This is higher than 18-20 microns particle size which is required to get the rheological properties in standard coatings. The benefit of this is thus that the milling/grinding of coating ingredients can be reduced and a coating can be provided which does not run down the wafer.

The invention also relates to a frozen confection with at least partly coated wafer or biscuit with a composition to the invention. Preferably, the frozen confection according to the present invention may have a coating thickness from 0.4 to 1.2 mm.

Furthermore, the frozen confection according to the present invention may be a wafer cone with ice cream.

The invention also relates to a method for producing a frozen confection, the method comprising providing a coating composition as described in this patent application and applying the method of preparation according to the invention described herein.

Coating viscosity

In the present context the coating viscosity is measured using a Brookfield Viscometer DV -II equipped with a ¼ RVT head and #27 spindle. The measurement temperature is 40°C. Plastic viscosity and yield stress values are calculated using the modified Casson model included in the Brookfield Rheocalc software, as established by the National Confectioners Association and the Chocolate Manufacturers Association (NCA/CMA model). Fat Analysis

In the present context fats were analyzed based on standard methods; triglyceride composition using High Pressure Liquid Chromatography (HPLC), IUPAC method, 2.324; and fatty acid composition using Gas Chromatography, IUPAC method 2.304. Further, in the present context the solid fat content was determined using pulsed NMR, using the American Oil Chemists Society, AOCS, Official Method Cd 16B-93, non- tempered. Standards from the company which had solids at 0, 29.4 and 70.1 were used to calibrate the equipment. Approximately 2g of well melted fat was placed in a 10 mm NMR tube; samples were then pre-treated prior to testing to make sure it is fully melted. The fats were not tempered, heated to 60 °C, and analyzed. Samples were held at 30 min at various temperatures (0, 10, 20, 25, 30, 35, 40°C), and the values at each temperature were read in the NMR. Samples were run in replicate, and the values were averaged. EXAMPLES

By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

In the present examples, the non-palm fat used is an interesterified high oleic sunflower oil according to the invention with a melting point (MP) of 34°C, an iodine value of 41 and a saturated fatty acid (SFA) level of 53%. Where non-palm coating or non-palm option is mentioned it comprises this non-palm fat.

Fat plasticity/cracking test:

A microscope method was developed to study the fat. An Olympus BX-60 microscope, equipped with a Linkam THMS 600 heating/cooling stage was used. When viewed between crossed polarizers with a lOx objective, fat crystals appear bright, while liquid fat appears dark.

The fat was fully melted and mixed well. 1 mg was loaded into the well and a cover slip was placed in such a manner so as to allow at least one air bubble to be in focus. The camera was focused on the air bubble. The following program was used:

1. Heat to 45°C at the rate of 45°C/min.

2. Hold at 45°C for 5 min

3. Cool to -20°C at the rate of 10°C/min

4. Hold at -20°C for 2 min

5. Heat to 45°C at 45°C/min

Time lapse video was started at step 3, with an image recorded every 6 seconds. The cracking or plastic nature of the fat was observed from the video frames. Fat selection was based on cracking/plasticity of the fat on cooling.

Figure 1 shows the fat crystallization under the Microscope. Figure 1A shows an example of a plastic fat, which does not crack on freezing, while Figure IB shows an example of a fat that cracks upon freezing.

Based on the above plasticity test it was confirmed that the interesterified high oleic sunflower oil according to the invention, while having a lower SFA, still is able to plasticize, thus preventing run down. Additionally the non-cracking nature makes it a good moisture barrier.

The 3 coatings, based on coconut/palm olein; fractionated palm and non-palm option were made in the pilot plant facilities with the formulations given in Table 1. The coatings were made using a Netzsch ball-mill. All coatings had the same final fat levels. The following particles sizes were tested:

-All coating having similar particle size (18-20 microns)

-All coating having similar but larger particles size (30 to 40 microns) Table 1. Formulation of Ice cream cone Coatings made in Pilot Plant

* an interesterified high oleic sunflower oil according to the invention with a melting point (MP) of 34°C, a iodine value of 41 and a saturated fatty acid (SFA) level of 53%.

Coating viscosity

The coating viscosity was measured using a Brookfield Viscometer DV -II equipped with a ¼ RVT head and #27 spindle. The measurement temperature was 40°C. Plastic viscosity and yield stress values were calculated using the modified Casson model included in the Brookfield Rheocalc software, as established by the National Confectioners Association and the Chocolate Manufacturers Association (NCA/CMA model).

Coating Particle size

Particle size was determined using the Malvern particle sizer, with medium chain triglyceride oil as the dispersant, as indicated above.

Water test

The cones were coated by hand by filling three-fourths of the way with coating and then tipping to remove the excess coating. The coating temperature was between 40-45°C and the coating weight in cones kept at 6 + 0.4 g. Coated cones were placed in a refrigerator for 30 minutes to allow the coating to set. It was then removed, weighed and filled with cold water (4°C) and allowed to stand for 20 minutes at room temperature. The water was then poured off from the cones and cones were weighed again. The weight gain was recorded as the moisture uptake

Coating Application and ice cream filling

Cones were as described above, placed in sleeves and left in the refrigerator for 30 min. 200 coated cones of each coating was made and taken to the Pilot plant and filled with ice cream containing 10% fat and made with milk using the KF-80 freezer. The filled cones were run through the conditioning tunnel, maintained at -30°C with a residence time of 30 min; then collected, packaged and stored in the -30°C freezer. Heat Shock Test

The ice cream cones, control and treatments, were stored under heat shock conditions at -10°C for 6 weeks. Samples were drawn at day 0, week 1 , 3 and 4 and further extended to week 5 and 6 week, if the 4 week samples were still crispy. The ice cream cones were removed from heat shock chamber, placed at -30°C overnight and the wafers were scraped off with a knife. The scraped wafer was ground finely and analyzed for moisture using a Halogen Moisture Analyser (Mettler HB-43S Halogen Moisture Analyser. Sample weight was 3.0 +/- 0.5 g, and drying temperature was set at 138 °C. Sensory Test

The sensory test on the zero day cones and the heat-shocked cones were done using a technical team, the main attributes tested were the wafer sogginess and the coating flavour, including melting of coating and off-flavors, if any. Water Test Results

Figure 2 gives the results of the water pick-up test of the coatings made in the pilot plant. As can be seen all of these coatings had a moisture pick-up less than 0.3 and were acceptable for further evaluation in ice cream cones Heat Shock Test results

Figure 3 shows the heat-shock test results of the cones over the 6 week period. The cones were coated, left in the refrigerator and then filled with ice cream and send through the cooling tunnel. This accounted for the higher initial moisture content of the wafers, ranging between 3.2-3.7%, the initial moisture value of the cones was 2.82%.

As can be seen in the Figure 3 the cones picked up moisture over time. At week 4, all cones had moisture <5.5%> and was acceptable by sensory. Thus all samples, the coatings containing coconut/palm olein; fractionated palm and non-palm option being the high oleic sunflower oil according to the invention held well over the 4 weeks and would be adequate as moisture barrier. We further extended the heat-shock tests to 6 weeks with analysis done on week 5 and 6. At week 5, the coconut/palm olein and fractionated palm based coatings were going towards becoming soggy, the coating according to the invention was still acceptable; there was no off-flavors in any of the coatings. This is in line with the moisture content (Figure 3) where-in the moisture pick up by cones was higher in other coatings as compared to the non-palm option. It even appeared like the non-palm coating according to the invention was even better than the other coatings. This is also shown at week 6, the cones coated with non palm coating being the interesterified high oleic sunflower oil coating according to the invention was found to be crispy and acceptable even after 6 weeks of heat-shock test, while the other cones were perceived as being soggy.

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

1. A barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating,

3 <= CI 6:0 <= 12 (palmitic acid)

24 <= C 18 :0 <= 45 (stearic acid)

35 <= C18:l <= 65 (oleic acid)

0 <= CI 8:2 <= 2 (linoleic acid)

and said fat blend comprising a solid fat profile comprising:

40% <= NO <= 70%

30% <= N10 <= 65%

2% <= N20 <= 55%

0 <= N25 <= 25%

0% <= N30 <= 5%

N35 <= 1%

and said barrier coating having yield stress of 0.40 to 1.65Pa at 40°C.

and a particle size of 30 - 40 microns.

2. A barrier coating composition according to claim 1 , wherein the fat or fat blend further comprise the following triglyceride based on the weight % of the total triglycerides:

0 <= PPP <= 7

4 <= POS <= 9

3 <= OOO <= 35

17 <= OOS <= 25

22 <= SOS <= 47

SSS, OOL, each < 3, and

POP, PLS, SOL, SLO, SOA, SOB each <2.

3. A coating composition according to claims 1 or 2, wherein the triglyceride composition comprises 4 to 16 wt. % of PPP+POS and 39 to 72 wt. % of SOS and SOO triglycerides.

4. A coating composition according to any of the preceding claims, comprising

18 to 60 wt. % of sugar, preferably 25 to 50%

0 to 25 wt. % cocoa powder, preferably 0 to 15% and

0 to 30 wt. % of dairy ingredients, preferably 0 to 12 wt. % dairy ingredients.

5. A coating composition according to any of the preceding claims, wherein the plastic viscosity of the coating composition is 100 to 250 mPas.

6. A coating composition according to any of the preceding claims, wherein the coating composition has a melting point of 29 to 34°C.

7. A coating composition according to any of the preceding claims, wherein said fat or fat blend has less than <1% trans fatty acids.

8. A coating composition according to any of the preceding claims, wherein the saturated fats in the fat or fat blend is between 35 - 55 % SFA.

9. A coating composition according to any of the preceding claims, comprising non- palm fraction or fractions with an iodine value of 37 to 55.

10. A coating composition according to any of the preceding claims, wherein the fat or fat blend in the composition consists of interesterified high oleic sunflower oil fraction or fractions.

11. A coating composition according to any of the preceding claims, wherein the fat or fat blend in the composition consists of enzymatically interesterified high oleic sunflower oil.

12. Use of a fat or fat blend in barrier coating for frozen confection, said fat or fat blend consisting of interesterified high oleic sunflower oil, said fat or fat blend comprising triglycerides having a fatty acid composition as a wt. % of total fatty acids of:

3 <= CI 6:0 <= 12 (palmitic acid)

24 <= C 18 :0 <= 45 (stearic acid)

35 <= C18:l <= 65 (oleic acid)

0 <= CI 8:2 <= 2 (linoleic acid)

and said fat blend comprising a solid fat profile comprising:

40% <= NO <= 70%

30% <= N10 <= 65%

2% <= N20 <= 55%

0 <= N25 <= 25%

0% <= N30 <= 5%

N35 <= 1%, and

wherein said barrier coating is formulated to have a yield stress of 0.40 to 1.65 Pa at 40°C.

13. Use of a fat blend according to claim 12, wherein the fat or fat blend further comprise the following triglyceride based on the weight % of the total triglycerides:

0 <= PPP <= 7

4 <= POS <= 9

3 <= OOO <= 35

17 <= OOS <= 25

22 <= SOS <= 47

SSS, OOL, each <3 and

POP, PLS, SOL, SLO, SOA, SOB each <2%

and wherein the coating composition comprises

18 to 60 wt.% of sugar, preferably 25-50%

0 to 25 wt. % cocoa powder, preferably 0-15% and

0 to 30 wt. % of dairy ingredients, preferably 0 to 12 wt. % dairy ingredients.

14. A method of preparing a coating composition for frozen confection according to claims 1 to 11, said method comprises the steps of:

providing sugar, optional cocoa, and optional dairy ingredients and the fat or fat blend according to any of claims 1 to 11,

melting the fat,

adding remaining fat to the refined mixture and

optionally adding emulsifier to the refined or non-refined mixture.

15. A wafer at least partly coated with a composition according to any of claims 1 to 11.