| ≥1 piece |
- Origin
- Production Capacity
- CategoryFood Additives
- Update Time2011-06-09
- Contact: Mr.Mr. Sir or Madam
- Tel: 212-49 2131-208 285
- Number of Employees:
- Business Type: Trading Company
- Origin:
An optimal Ice cream coating cracks when bit in, but isnt too brittle so that it doesnt peel off extensively.
An optimal ice cream coating cracks when bit in, but isnt too brittle so that it doesnt peel off extensively. This can be achieved by a well-balanced ratio of solid fat to liquid oil.
Coconut oil and palm kernel oil provide the good snap of coatings and a pleasant cool melting. One has to bear in mind that the temperature in the mouth during the consumption of ice cream goes down to 20-24° C. For a good mouth feel the fats may content only a small amount of solids at this temperature. In the mouth the coating has to melt off rapidly and completely.
In order to improve the flexibility of coatings liquid oils are often added. These prevent the coating from cracking and peeling off. During the production liquid oils also contribute to an optimal setting of the coating