# US 4,396,633 A · Composite ice confections and processes for preparing them > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 4,396,633 A - Document ID: US4396633A - Status: Granted - Kind: A - Application number: 06/244,649 - Filed: 1981-03-20 - Granted: 1983-08-02 - Earliest claimed: 1979-07-20 - Assignees: Thomas J. Lipton, Inc. - Inventors: David Tresser - Web page: https://patentgrep.com/patent/US4396633A ## CPC - A23G 9/48: Composite products, e.g. layered {, laminated}, coated, filled - A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30) - A23G 9/322: {Products for covering, coating, finishing, decorating} - A23G 2200/08: containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) ## Abstract A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of: 70-93 at -20.degree. C. 60-93 at -10.degree. C. 55-90 at 0.degree. C. 15-40 at 20.degree. C. 0-12 at 30.degree. C. 0 at 40.degree. C. A slip melting point in the range of 25.degree.-45.degree. C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection. ## Claims ### Claim 1 A composite frozen confection comprising an ice confection in contact with a layer of fat based confectionery composition comprising a suspension of flavoring and sweetening solids in a fat base wherein the fat base includes a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20.degree. C. 60-93 at -10.degree. C. 55-90 at 0.degree. C. 15-40 at 20.degree. C. 0-12 at 30.degree. C. 0 at 40.degree. C. (b) slip melting point in the range 25.degree.-45.degree. C.; (c) viscosity measured at 40.degree. C. corresponding to .eta.100 at least 35 centipoise, and .eta.CA at least 30 centipoise; and (d) a coating pliability parameter of at least 3. ### Claim 2 (depends on 1) A composite frozen confection according to claim 1, wherein the fat base comprises a fat composition essentially consisting of triglycerides in which less than 2/3 by number of the acyl groups are short-chain (C.gtoreq.6) acyl groups and more than 1/3 by number of the acyl groups are long chain (C.gtoreq.12) acyl groups, substantially randomly distributed amongst the triglycerides. ### Claim 3 (depends on 2) A composite frozen confection according to claim 2 wherein the fat composition is selected from the group consisting of blends of 25%-75% aluric fat, non-lauric fat or oil with 75%-25% short-chain diacylated long chain monoglyceride, interesterified blends of lauric or non-lauric fat or oil with up to about 10% short-chain trigylceride. ### Claim 4 (depends on 1) A composite frozen confection according to claim 1, wherein the fat base comprises a fat composition selected from the group consisting of hardened buffer fat, hardened low-erucic rapeseed oil, hardened groundnut oil and hardened soyabean oil, each having a slip melting point in the range of about 27.degree.-34.degree. C. ### Claim 5 (depends on 1) A composite frozen confection according to claim 1, wherein the fat base comprises an interesterified blend of lauric fat or oil with a non-lauric oil other than palm oil. ### Claim 6 (depends on 1) A composite frozen confection as described in claim 1 wherein the layer of fat based confectionery serves to separate the ice confection from a dry edible confection. ### Claim 7 (depends on 6) A composite frozen confection as described in claim 6 wherein the solids content index at -20.degree. C. is 75-90. ### Claim 8 (depends on 6) A composite frozen confection as described in claim 6 wherein the solids content index at -10.degree. C. is 75-85. ### Claim 9 (depends on 6) A composite frozen confection as described in claim 6 wherein the solids content index at 0.degree. C. is 55-90. ### Claim 10 (depends on 1) A composite frozen confection as described in claim 1 wherein the slip melting point is in the range of 25.degree.-36.degree. C. ### Claim 11 (depends on 1) A composite frozen confection as described in claim 1 wherein the viscosity corresponding to .eta.100 is 40 centipoise. ### Claim 12 (depends on 1) A composite frozen confection as described in claim 1 wherein the viscosity corresponding to .eta.CA is 33 centipoise. ### Claim 13 (depends on 2) A composite frozen confection according to claim 2 wherein the blends contain about 50% of the aluric fat, non-lauric fat or oil with about 50% shortchain diacylated long chain monoglyceride. ### Claim 14 (depends on 4) A composite frozen confection according to claim 4 wherein the fat composition has a slip melting point above about 31.degree. C. ### Claim 15 (depends on 5) A composite frozen confection according to claim 5 wherein about 15-45% by weight of lauric fat or oil is combined with about 85-55% by weight of a nonlauric oil other than palm oil. ### Claim 16 (depends on 5) A composite frozen confection according to claim 5 wherein about 15-55% by weight of a lauric fat or oil is combined with about 85-45% by weight palm oil. ### Claim 17 A process for producing a frozen confection which comprises contacting an ice confection with a layer of fat based confectionery composition comprising a suspension of flavoring and sweetening solids in a fat base wherein the fat base includes a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20.degree. C. 60-93 at -10.degree. C. 55-90 at 0.degree. C. 15-40 at 20.degree. C. 0-12 at 30.degree. C. 0 at 40.degree. C. (b) slip melting point in the range 25.degree.-45.degree. C.; (c) viscosity measured at 40.degree. C. corresponding to .eta.100 at least 35 centipoise, and .eta.CA at least 30 centipoise; and (d) a coating pliability parameter of at least 3. ### Claim 18 (depends on 17) A process as described in claim 17 wherein the layer of fat based confectionary serves to separate the ice confection from a dry edible confection. ### Claim 19 (depends on 18) A process as described in claim 18 wherein the solids content index at -20.degree. C. is 75-90. ### Claim 20 (depends on 18) A process as described in claim 18 wherein the solids content index at -10.degree. C. is 75-85. ### Claim 21 (depends on 18) A process as described in claim 18 wherein the solids content index at 0.degree. C. is 55-90. ### Claim 22 (depends on 17) A process as described in claim 17 wherein the slip melting point is in the range of 25.degree.-36.degree. C. ### Claim 23 (depends on 17) A process as described in claim 17 wherein the viscosity corresponding to .eta.100 is 40 centipoise. ### Claim 24 (depends on 17) A process as described in claim 17 wherein the viscosity corresponding to .eta.CA is 33 centipoise. ### Claim 25 (depends on 17) A process as described in claim 17 wherein the fat base comprises a fat composition essentially consisting of triglycerides in which less than 2/3 by number of the acyl groups are short-chain (C.gtoreq.6) acyl groups and more than 1/3 by number of the acyl groups are long chain (C.gtoreq.12) acyl groups, substantially randomly distributed amongst the triglycerides. ### Claim 26 (depends on 17) A process as described in claim 17 wherein the fat composition is selected from the group consisting of blends of 25%-75% aluric fat, non-lauric fat or oil with 75%-25% short-chain diacylated long chain monoglyceride, interesterified blends of lauric or nonlauric fat or oil with up to about 10% short-chain triglyceride. ### Claim 27 (depends on 17) A process as described in claim 17 wherein the fat base comprises a fat composition selected from the group consisting of hardened butter fat, hardened lower-erucic rapeseed oil, hardened groundnut oil and hardened soyabean oil, each having a slip melting point in the range of about 27.degree.-34.degree. C. ### Claim 28 (depends on 17) A process as described in claim 17 wherein the fat base comprises an interesterified blend of lauric fat or oil with a non-lauric oil other than palm oil. ### Claim 29 (depends on 28) A process as described in claim 28 wherein about 15-45% by weight of lauric fat or oil is combined with about 85-55% by weight of a nonlauric oil other than palm oil. ### Claim 30 (depends on 28) A process as described in claim 28 wherein about 15-55% by weight of a lauric fat or oil is combined with about 85-45% by weight palm oil.