New Ice Cream Coatings From ADM Cocoa Offer Much-Reduced Saturated Fat Content

With low fat ice cream products in high demand among health conscious consumers – 319 low fat ice creams were unveiled between 2005 and 2009, according to Mintel – ingredients that lower fat content while retaining flavor and quality are likely to find a ready market. That’s what ADM Cocoa is counting on with the introduction of a family of coatings using vegetable oils instead of coconut oil, cutting saturated fat in recipes by more than 40 percent. The new coatings contain 74 percent less saturated fat than coconut oil, but retain a "clean snap, smooth texture, fast melting profile at body temperature, quick flavor release and rapid solidification" on frozen foods. Potential applications of the coatings include enrobed chocolate ices, sprayed coatings, toppings and drizzle decorations.