An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

The present invention provides an oil and fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil and fat is used. It was discovered that an oil and fat containing prescribed amounts of an SSU fat and extremely hardened high-erucic-acid rapeseed oil exhibits strong bloom resistance properties. Furthermore, it was confirmed that this effect is further enhanced by the combined use of a sorbitan fatty acid ester.

A chocolate for frozen desserts having manufacturing suitability when combined with the frozen desserts, good hardness, good flavor, and good melting feeling in the mouth is provided.

The chocolate for frozen desserts comprises 15% by mass or more of a cacao component, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of oils or fats, wherein the oils or fats comprised in the chocolate satisfy the following conditions (a) to (c): (a) comprise 10% by mass or less of a straight-chain saturated fatty acid having 14 or less carbon atoms as a constituent fatty acid; (b) comprise 10 to 25% by mass of a straight-chain saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid; and (c) comprise 65 to 85% by mass of an unsaturated fatty acid as a constituent fatty acid.

A chocolate for frozen desserts having manufacturing suitability when combined with the frozen desserts, good hardness, good flavor, and good melting feeling in the mouth is provided.

The chocolate for frozen desserts comprises 15% by mass or more of a cacao component, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of oils or fats, wherein the oils or fats comprised in the chocolate satisfy the following conditions (a) to (c): (a) comprise 10% by mass or less of a straight-chain saturated fatty acid having 14 or less carbon atoms as a constituent fatty acid; (b) comprise 10 to 25% by mass of a straight-chain saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid; and (c) comprise 65 to 85% by mass of an unsaturated fatty acid as a constituent fatty acid.

The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 30-75 wt. % of a single fat, preferably 40-65 wt. %, said fat comprising the following fatty acids: 45<=C16:0<=52 wt. %, 4<=C18:0<=8 wt. %, 30<=C18:1<=40 wt. 5<=C18:2<=10 wt. %, and said fat comprising a solid fat profile comprising: 85%≤N 0<=95%; 75%<=N 10<=90%; 40%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=10%; and 0%<N 35 wherein said coating having Casson yield stress of 0.05 to 0.9 Pa and a Casson plastic viscosity of the coating composition is 50 to 250 mPas. The invention also relates to the use of the mentioned fat in dipping or enrobing coating compositions, a method of preparing the coating composition, and products coated with the coating composition.

The invention relates to products for the production of chocolate products and chocolate-like products, whereby sweetening and/or mass-providing filling substances obtained from the cocoa fruit pulp or also from the placenta and/or the cocoa fruit shell replace, either wholly or in part, the conventional sweetening and mass-providing filling components, in particular sugar, in such products. The invention relates not only to a suitable process for the production of such products, but also to the use of such products.

A frozen confectionery product, a method of manufacturing same, and an apparatus are provided. The apparatus manufactures a frozen confectionery product by rotary vertical extrusion. The apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.