Abstract: A device for forming a frozen confectionary product having a reduced-fat chocolate coating. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness less than a coating formed by dipping. These features are obtained by the use of the spray coating device in a process for applying the coating.

Abstract: A method for making a frozen confectionary product having a reduced-fat chocolate coating is disclosed. The method includes spraying a liquid chocolate composition into a target area, wherein the liquid chocolate composition includes less than 40% fat by weight; moving a frozen confectionery substrate having an outside surface into and out of the target area such that a portion of the outside surface becomes entirely coated with a continuous, uniform coating of the liquid chocolate composition; and allowing the liquid chocolate composition to cool to form the frozen confectionary product having the continuous, uniform coating of chocolate on the entire outer surface of the confectionery. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness that is uniform and less than that formed by dipping. Also disclosed is spray coating device for use in the process for applying the coating.

Abstract: A frozen confectionary product having a reduced-fat chocolate coating is disclosed. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness less than a coating formed by dipping. Also disclosed is spray coating device and process for applying the coating.

Abstract: A packaged decorated composite frozen confection that includes an open-ended shell made of a solid, fat-based composition and having a shell wall that defines an interior volume for holding at least a portion of an ice confection therein, the shell wall having a smooth outer surface; a decorative pattern forming a portion of the smooth surface outer wall; a packaging sleeve for protecting all or part of the outer surface of the shell; and a filling of a frozen confection at least in the interior volume of the shell. Also, methods for producing such confections.

Abstract: 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° C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.

Abstract: A packaged decorated composite frozen confection that includes an open-ended shell made of a solid, fat-based composition and having a shell wall that defines an interior volume for holding at least a portion of an ice confection therein, the shell wall having a smooth outer surface; a decorative pattern forming a portion of the smooth surface outer wall; a packaging sleeve for protecting all or part of the outer surface of the shell; and a filling of a frozen confection at least in the interior volume of the shell. Also, methods for producing such confections.

Abstract: 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° C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.

Abstract: 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.

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 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%.