Frozen confectionery, where lollies and chocolate bars create a year-round thriving market in regions across the world, presents manufacturers with a number of technical challenges. One fundamental reason is the lack of moisture tolerance in the chocolate coating or compound coatings used for ice cream products, which can lead to increased viscosity, irregular coverage and other production issues. Adjusting the rheological properties of coatings to ease handling, texture variety and stabil- ity, therefore, is very important for manufacturers of iced confectionery to maintain even and stable coatings and avoid air inclusions during the moulding stage.
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