CA1298515C

CA1298515C - Specialty ice cream product having coated crunchy core

Info

Publication number: CA1298515C
Application number: CA000508947A
Authority: CA
Inventors: Vladimir Miller; Guan-Huei Ho; Van Miller; Edward Choy
Original assignee: Vladimir Miller; Guan-Huei Ho; Imperial Bio Techniques Incorporated; Van Miller; Edward Choy
Current assignee: IMPERIAL BIO TECHNIQUES Inc
Priority date: 1986-05-12
Filing date: 1986-05-12
Publication date: 1992-04-07
Anticipated expiration: 2009-04-07

Abstract

SPECIALTY ICE CREAM PRODUCT HAVING COATED CRUNCHY CORE
ABSTRACT OF THE DISCLOSURE:
A specialty ice cream product is provided by this invention, where the product has a coated, preferably crunchy core. The core is food pieces which may be crunchy cereal, crushed and screened roasted nut pieces, peanut halves, dried raisins, dried apple pieces, mini marshmallows, and the like, all having random shapes and mixed sizes below about 10mm. The core pieces each have a substantially hard and dry surface, which is at least slightly irregular, and which may also be slightly porous. The coating comprises at least one layer of a fatty substance which includes at least partially hydrogenated vegetable fat in its formulation, and which has the characteristic that it solidifies below about 25° (C) and is fully liquid over about 35° (C). In general, the coating comprises more than one layer, usually chocolate flavoured; but the coating may comprise alternate layers of fatty coating material and dry powder material such as icing sugar, cocoa powder, milk powder or whey powder. The core pieces are individually coated before admixing with ice cream.
The preferred method involves tumbling the core pieces in a tumbling pan, dispensing coating material for each layer and permitting that layer to cool and harden or at least becoming sticky or tacky if the next layer is to be a powder layer, before repeating the next coating step. Liquid fatty coating material may be sprayed through an nozzle, or it may be dispensed by being dispersed from a scoop; and the tumbling may be carried out at room temperature or in a stream of cold air.

Description

12~
LI~ OF TtlL INVENT:[ON:
Ihis invention relates to a specialty ice cream product -- a confection product -- which has a coated core admixed with ice cream. The core pieces, before coatiny, may have a substantially hard and dry surface, such as crunchy cereal, and are coated with at least one layer of a fatty surface including hydrogenated vegetable fat in its formulation. Alternatively, a multi-layer coatin~ may have every second layer of dry powder such as icing sugar or cocoa powder, or may have multiple fatty 10 Coatings.
The invention further provides a method of making the specialty ice cream product, by which the fatty coating material having a hydrogenated vegetable fat in its formulation is dispensed in sufficient quantities to form one layer at a time, and where each layer is permitted to harden or at least become sticky or tacky before the next layering step is begun.

BACK(;ROUND OEi' T~IE. INV~N'rION:
A co-pendincJ Canadian patent application, Serial No.
473,62~ of which two inventors and the assignee are comrnon to the present invention, relates to a chocolate coating formulation and the process for making that formulation. The chocolate coating formulation is such that its vicosity may be controlled and is consistent from batch to batch, so that its use in industrial processes in large quantities and using mechanized equipment, is possible. The advantages are, of course, consistent product and lower costs.
One of the characteristics of the present invention is that the coating material that is used to coat the core pieces includes h~dro(Jenated vegetab]e fat in its fo-rmulation, and that it is a form~lation which preferably solidifies below about 25 (C) and is fully li-quid over about 35 (C).
It is another aspect of the present invention, that although not necessary, it is usual that the coating material is or comprises a chocolate coating, for flavour; and while it may comprise such as a pre-mixed flavoured fatty syrup, confectioner's fat, chocolate syrup, and pre-rnixed chocolate coating, a chocolate coating of the aforesaid application is particularly appropriate.
There is always an appreciable demand in the market for ice cream, for chocolate, for chocolate with ice cream, for discrete crunchy food pieces mixed with ice cream and preferably with chocolate, and always for interesting and new confectionary products. Other such products are taught in the prior art, including a sizzling and crunchy chocolate candy taught by B~UELLE in United States patent No. ~,289,790, issued September 15, 19~1. However, that candy product is one which, while it has a crunchy core coated by chocolate, also requires that the crunchy centre be surrounded with alternating layers of chocolate and particles of gasified candy. The gaslfied candy is a hard candy which contains a c~as, and has a short-lived popping or sizzling sensation when placed in the mouth.
~ETMAN, in United States Patent No. ~,189,289 issued Eebruary l9, 19~0, teaches a method and apparatus for coating frozen confectlons with chocolate, by spraying the chocolate onto the frozen bodies which are themselves mounted on sticks.
Thereafter, pieces of eatable material such as chopped nuts and the like may be impinged against a softened chocolate coating `` ~L29~S
whicll has been so~tened by heating, so as to adhere thereto.
Thus, in that patent the ice cream exists first, it is coated with chocolate, ancl finally nut pieces or other foods -are impinged on and adhered to the chocolate coating over the ice cream.
MILLING, in Unite~ States Patent No. 3,77~,032, issued December 11, lg73 is particularly concerned with an apparatus for mixing and conditioning aerated chocolate, fat and cereal particles, where the cereal may be such as puffed or crisped rice. The principal purposes, however, are to avoid de-aerating the chocolate and fdt, to maintain a good mixture, and thereby to provide centers for candy bars.
One other prior art patent is U.S. Patent No. 4,341,678, - issued February 14, 1984 to SOLLICH, where irregularly-shaped objects may be coated with chocolate by essentially peeling a chocolate layer off a roller and letting it drape and flood over the irregularly-shaped objects to be coated as they move beneath the doctor blade on a conveyer belt.

DETAILED DESCRIPTION OF T[IE P~ESENT INVENTION:
In contradistinction to any oE the prior art, the present invention provides a product and a method for making the product where relatively small discrete food particles are coated with at least one layer of coating having a hydrogenated vegetable fat in its formulation, and is then admixed into ice cream to provide a novelty ice cream product. The core material ::
that is to be coated may be such as a crunchy cereal product, or crushed and screened roasted nut pieces, peanut halves, dried raisins, dried fruit pieces -- particularly apple -- and even mini marshmallows. Consumer preferences are such that the coating ; ~ 3 , 9~5~5 materia] is or comprises chocolate flavouring; but it may also comprise icing sugar and/or cocoa powder, or be flavoured with other flavourin~. -Xndeed, it should also be noted that several market5 research studies have su~ested the acceptability and requirement in the market for novelty confections -- especially novelty confections that require choco]ate or have chocolate as a flavouring constituent. Included amony them are the fact that an increasing demand for chocolate comes about as a consequence of a decreased bad image about chocolate. Studies by the Food and Druy Administration (FDA) of the United States have shown that, for the most part, acne is not diet related, and particularly that it appears not to be related to an intake of chocolate. Moreover, an enzyme has been found in chocolate that appears to inhibit bacterial action of the sort that promotes tooth decay and placque; resulting in the conclusion that chocolate may, in fact, be beneEicial to the teeth. Finally, customer surveys indicate that Consumers would preEer chocolate having a crunch aspect to it, over plain chocolate. This has led, therefore, to the development of various kinds of chocolate confections; and in the present invention, to the deve]opment of various chocolate coated cores -- usually having crunch -- which can be admixed with ice ~ cream (or frozen yogurt and the like) so as to make a specialty ;~ ice cream confection product or other kinds of frozen desserts.
The use of certain kinds of chocolate may result in a less noticeable chocolate flavour, so that the coating material can be flavoured with other flavours. Of course, various chocolates such as milk or dark chocolates, or compound chocolates, can be used. They are generally distinguished one from another by : :
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texture, lnclucIing mouthfeel, sweetness, and chocolatitude; and these various kinds of chocolate can be produced using differing formulations of quality pure or compound chocolate coatings.
It has also been determined that various kinds of core material can be used in the preparation of specifically ice cream ; confections according to the present invention. For example, dense core materials could be used such as crushed and screened roasted nut pieces, and particularly such things as peanut halves, almonds, macadamla nuts, pecans and the like; or low density crunchy (or soft) core food products could be used such as crispied rice, other crispied cereals such as crispied oats or corn (some of which may be sugar or sweetened coating covered, for example CAP'N CRUNC~ -- trade mark of General Mills), dried fruits such as raisins, coconut and apple, or even such low density products tIlat have a relatively hard and dry surface as mini marshmallows. Also, as noted, the coating mate.rial has a relatively high cocoa butter or e~uivalent fat content, and certain flavourincJ.s can be added to the coating formulation such ;~ as malt, maple, honey, mint, coffee, vanilla, citrus or other fruit flavours. This, of course, modifies the chocolate flavour or overcornes the chocolate flavour to substitute the newer flavour i.n some circumstances.
In any event, what is provided is a coated core product where the coating has a fatty substance in it which may be chosen from the group comprising hydrogenated palm oil, partially hydrogenated palm oil, vegetable oil, coconut oil and -- more usually -- cocoa butter; and the coating normally comprises a :
number of layers, whIch may or may not be the same coati.ng material as the previous layer over which each subsequent coating `

298S~L5 layer is applied.
Yor exarnple, the coating may comprise from one to twenty layers, or it may comprise from three to twenty-one layers; and in the latter case, where odd numbers of layers are finally provided on each coated core piece, the first layer and every second layer -- and the last layer -- is a fatty coating material, and each of the intervening layers may be a dry powder material. In such instances where a dried powder material is used, the dry powder may be icing sugar, cocoa powder, milk powder or whey powder. The coatiny layers may be applied in a variety of manners, as discussed below.
Representative coatings, particularly chocolate coating formulations, may have compositions as follows:

Typical Compos _ ion 1:

Cocoa butter 55 to 65%
Fine Suyar 30 to 52%
Cocoa poweder/emulsiEier mixture l to 1~%

Typical Composition 2:

Chocolate Liquor or equivalent 5~ to 55%
Sugar 45 to 52%
Cocoa ~utter or equivalent fat 5 to 6%
Soy Lecithin 0.1 to 0.5%
Other flavouring ~ to ~.5%

Indeed, ~in Typical Composition 2, such flavours as ment~ioned above can be pre~sent;in amounts up to 2% by weight, and may ;be incorporated in the flavourlng composition as powders or as~oils, provided that the flavouring dlsperses and is thorouyhly mixed into the coatiny composition.

:
In broad terms, the method of making a specialty ice , :

.
' 129~35~5 cream confection product having a coated core admixed ~ith ice cream, accordiny to the present invention, comprises the following ste~s: - -(a) coating a plurality of core pieces which are food pieces having random shapes and mixed sized that are generallybelow about l~mm. with at least one layer of fatty substance which includes an at least partially hydrogenated vegetable fat in its forrnulation, and which solidifies below about 25 (C) and is fully liquid over about 35 (C);
(b) admixing the coated core pieces with ice cream; and (c) placing said admixed ice cream with coated core pieces confection into suitable containers for subsequent cold storage and handling.
As stated above, each of the core pieces has a substantially hard and dry surface, and the surface of each core piece is at least slightly irregular. Usually, the maximum dimensions of the food pieces are in the range of 2 mm. to 6 mm., they could be less although the handling of the core pieces becomes di~Eicult, the maximum dimensions may be more but then the acceptability of the specialty ice cream product with large coated core pieces to the Consumer must be considered.
While the core pieces have a hard, irregular and dry surface, that surface can in some circumstances be slightly porous. This may be particularly true in the case of crunchy cereal products, and the like.
According to the present invention, there are several methods for coating the core piece~s. The coating may be either a liquidj or it may be sprayed droplets, or indeed the coating could be applied by atomizing the same. In the latter instance, ; ~ ~

~29~5~5 it is not necessary in the usual sense for a fatty chocolate (or ~lavoured) coating to be applied by atomization, which is an expensive process, because - it is not necessary for the coated core product to have a shiny or even a uniform surface appearance hecause the coated core product will be incorporated into another (ice cream) product.
Using a li~uid coating, the core pieces are placed in a tumbling pan, and the coating material is dispensed into the tumbling pan. Ihe product may be dispersed simply by dispensing the liquid coating material in any convenient manner, such as using a scoop; but it is important to note that, when the coating material is dispensed into the tumbling pan, the tumbling procedure is maintained until all the core pieces in the pan are relatively evenly coated before the next layer is applied. At the same time, each layer is permitted essentially to cool and harden be~ore the dispensing and coating step is repeated, or before the coated core pieces are removed from the tumbling pan.
As stated, particularly for low density core materials, the li~uicl coating materia:L may be dispensed into a tumbling pan such as by spraying the coating material using a spray nozzle.
Indeed, the coating material can be Eormed -- particularly on a fluffy and/or crunchy cereal core -- by spraying the fat constltuen~t or fat mixture of the~ coatlng material, and then by spraying or dispersing the dry cocoa powder and~or sugar powder ,: :
~25 constituent of the mixture~

In the more usual sense where alternating fatty and dry . ~
coatiny layers are placed on the core material, each coating layer of the fatty coating material, except the last layer, may be allowed to cool until the coatlng lS slightly sticky or tacky.

- , ' , 31 2985~5 Thereafter, every second layer is placed by dispersing the powder coating material into the tumbling pan, where such powder coatiny material may be sugar, cocoa powder, milk powder, or whey powder.
In some cases, especially when a milk ingredient is used such as skim milk, whole milk, or whey powder, they can be alternated or combined, or used in later coatings, so as to form differences of dark chocolate or milk chocolate within the coating on the coated core.
The coating operation may be carried out at room temperature, and sometimes it may be carried out with a stream of cold air haviny a temperature of from 5 C to 15 C being directed at the core pieces as they are tumbled in a tumbling pan.
Several examples follow, showing the use of different core materials.

~XAMPLt 1:
Several batches, each having 1~ kc~s. of medium sized raw or roasted peanut halves, were each placed in a stainless steel slanted rotating pan. The peanuts were dry roasted for approximately five minutes by tumbling the peanuts while each pan was rotated and heated by a gas flame directed at the outside of the pan. This heat treatment was made to thermally sanitize the peanuts; and at the same time, a better flavour, texture, and crunch,~ Were added to the peanuts. The roasted peanuts were then 25 ~ cooled to below 25 C by directing cold air against them.
~ ~ A low melting point chocolate coating, having a mild ;~ ~ chocolate characteristic, and having a melting point of 25 to 32 C, ~was prepared and tempered at 38 to 45 C before being used.
: : ~ :

',, ~298S~5 The liquid chocolate was a~ded to the tumbliny peanuts, in some cases by dispersiny liquid chocolate using a scoop into the tumbling pan, and in other cases by s~praying the chocolate usiny a nozzle. In any event, the chocolate coatiny wa-s added in quantities ot about 500 yrams at a time onto the peanuts for each batch, and the coated peanuts were continually tumbled until such time as they were relatively evenly coated. Further 50U gram portions of the coating were added with continuous tumbling, until the desired quantity of chocolate coating was applied. For example, after two coating steps, the coated core product of each batch had a weight of about 11 kys. and after seven coating steps it had a weiyht of about 13.5 kgs. However, because of a slight amount ot wastage, it has been found that approximately 1~.1 kgs of chocolate coating, togetller with 1~ kgs. of peanuts, are required to yield 20 kgs. of chocolate coated peanuts.
Depending on the average size of peanuts, the ratio of chocolate coating to peanut will vary. For example, smaller sized peanuts -- or peclnut pieces -- generally required less coating tllan larger peanuts.

EXAMPLE 2:
__ , In the same manner as discussed above in Example 1, 10 kgs. of small or medium small almonds were placed in a stainless :~
~ steel rotating tumbling pan. Using a similar procedure, with low :: :
melting point dark chocolate coa-ting (melting point of 28 to 32 C), and 1~.1 kgs. of that coating, 20 kgs. of chocolate coated almonds were produced.

. ~ ` ' ~298~
_ ~L~ 3:
In this example, commercially available CA~'N Cl~UNC~
(I`M) cereal product was used.j3.5 kys. of the cereal product were loaded into a slant rotating stainless steel pan. Coconut oil and/or partlally hydrogenated vegetable oil having a meltiny point of 26 to 30 C was melted at 35 C to 4~ C, then sprayed on the tumbliny cereal in portion quantities of 5~ to 15U grarns at a time. Followiny that, 30~ grams to 7~0 grams of powedered sugar and/or cocoa powder in a ratio of two to one (2:1), was dusted onto the tumbling and coated cereal. The tumbliny continued until the powder was relatively evenly coated on the cereal; then, further spray steps of oil, followed by further dusting/coating steps of powder, were repeated until 2.1 kgs. of oil, ~.2 kgs. of powder suyar and 4.1 kgs. of cocoa powder were applied. This produced 17 kgs. oE chocolate coated crunch cereal.
In one batch, after the melted oil was sprayed, either the cocoa powder or the powder sugar was dusted or coated onto the tumbliny cereal usiny a dispensing scoop. In another batch, the cocoa powder and powder sugar were mixed, and then dusted onto the cereal. No significant difference in the texture or eating quality, or the physical properties, of the coated cereal product was noted between the batches.

~ ~ In this case, 3.0 kys. of crispied rice were used in a slant stainless steel rotating pan, and alternating sprays of oil followed by dustlny or coating of the sugar and/or cocoa powder, using 1.5 kgs. of cocoa oil, 7 kgs. of powder sugar and 3.5 kgs.
~:
~ of cocoa, yielded 14 kgs. of finished coated product. The crunch ' ' 2~ 35~5 texture and the chocolate flavour, as well as the stability of the coating on the procluct, were considered to be excellent.

.
EXAM~L~ 5:
1 kg. of mini marshmallows were placed in a slant stainless steel rotatiny pan. A repeated chocolate coatin~
procedure as described in Example 3 was used to apply 0.5 kgs.
of melted cocoa oil and/or hydroyenated vegetable oil, and 2.5 kgs. of a blend of cocoa/powder sugar/skim milk (in an approximate ratio of 1~ ). The procedure resulted in 3.8 kgs.
of finished product having yood chocolate flavour and textureO

There has been described the composition of a specialty ice cream confection, particularly with reference to the various coated core products that may be prepared for later admixture with ice cream. So as to result in the specialty ice cream product, any of the coated products are finally admixed with ice cream into suitable containers for subse~uent cold storage and handliny.
The admixing can be simply accomplished by ex-truding ice cream through a first nozzle and pumping the coated core product through a varigator (a constant volume rotary pump) in such a way that the coated core product is mixed into the ice cream downstream from the first nozzle. If necessary, the ice cream can have a specialty flavour, but usuaily it is vanilla ice cream whlch~ may be produced using~a continuous~freezing process common :
; ~ to the ice cream industry. Also, if necessary, the ice cream can - ~ be rippled by passing it through a standard ripple machine.
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In any event, after the ice cream/coated core product :

~.29~ 5 mix has been mixed, it is passed throuqh a screw pump for delivery into suitable containers, after which it is refrozen and -- har~ene~ and th~n stored and/or shipped. --.
The scope of the present invention is defined by theappended clai.ms.

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Claims

1. A specialty ice cream confection product having a coated core admixed with ice cream;
where the core comprises food pieces having random shapes and mixed sizes, most of which pieces are below about 10mm;
where each of said core pieces has a substantially hard and dry surface which is at least slightly irregular, and wherein said dry surface forms a complete layer around each of said core pieces, said layer around each piece taking roughly the shape of the associated piece, and wherein said dry surface around each piece is generally separate from the dry surface of any other of said core pieces, thus allowing said core pieces to remain discrete one from the other to permit subsequent admixing with ice cream;
and wherein said coating comprises at least one layer of fatty substance which includes an at least partially hydrogenated vegetable fat in its formulation, and which solidifies below about 25°C and is fully liquid over about 35°C.

2. The confection product of claim 1, where said fatty substance is at least one chosen from the group comprising palm oil, palm kernel oil, vegetable oil, coconut oil, and cocoa butter.

3. The confection product of claim 2, where the maximum dimensions of said food pieces of the core are generally in the range of 2mm to 6mm.

4. The confection product of claim 3, where the food pieces of the core may have a slightly porous surface.

5. The confection product of claim 4, where the food pieces of the core are chosen from the group comprising crunchy cereal pieces, crushed and screened roasted nut pieces, peanut halves, dried raisins, dried apple pieces, and mini marshmallows.

6. The confection product of claim 4, where the food pieces of the core are crunchy cereal pieces.

7. The confection product of claim 6, where said coating material for each coating layer is chosen from the group comprising premixed flavoured fatty syrups, confectioner's fat, chocolate syrup, and pre-mixed chocolate coating.

8. The confection product of claim 6, where said coating comprises an odd number of layers where each of the first layer and every second layer therefrom, and the last layer, is a fatty coating material; and each of the intervening layers is a dry powder material.

9. The confection product of claim 8, where said dry powder is chosen from the group comprising icing sugar, cocoa powder, milk powder, whey powder, skimmed or partially skimmed milk powder.

10. The confection product of claim 8, where said fatty layers may comprise different materials, and said powder layers may comprise different materials.

11. The confection product of claim 7, where said core has from one to twenty layers.

12. The confection product of claim 8, where said core has from three to twenty-one layers.

13. The confection product of claim 6, where said coating is a chocolate coating comprising 55 to 65% cocoa butter, 30 to 52%
fine sugar powder, and 1 to 10% cocoa powder/emulsifier mixture.

14. The confection product of claim 6, where said coating is a chocolate coating comprising 50 to 55% chocolate liquor or equivalent, 5 to 6% cocoa butter or equivalent fat, 0.1 to 0.5 soy lecithin, and 0 to 0.5% other flavouring.

15. A method of making a specialty ice cream confection product having a coated core admixed with ice cream, comprising the steps of:
(a) coating a plurality of core pieces which are food pieces having random shapes and mixed sizes most of which pieces are below about 10mm., with at least one layer of fatty substance which includes an at least partially hydrogenated vegetable fat in its formulation, and which solidifies below about 25°C and is fully liquid over about 35°C;
(b) admixing the coated core pieces with ice cream; and (c) placing said admixed ice cream with coated core pieces confection into suitable containers for subsequent cold storage and handling;
where said core pieces each have a substantially hard and dry surface which is at least slightly irregular.

16 16. The method of claim 15, where said fatty substance at least one is chosen from the group comprising palm oil, palm kernel oil, vegetable oil, coconut oil, partially or fully hydrogenated vegetable oil, and cocoa butter.

17. The method of claim 16, where said the maximum dimensions of said food pieces of the core are generally in the range of 2mm.
to 6mm.

18. The method of claim 17, where the food pieces of the core may have a slightly porous surface.

19. The method of claim 18, where the food pieces of the core are chosen from the group comprising crunchy cereal pieces, crushed and screened roasted nut pieces, peanut halves, dried raisins, dried apple pieces, and mini marshmallows.

20. The method of claim 18, where the food pieces of the core are crunchy cereal pieces.

21. The method of claim 20, where said coating material for each coating layer is chosen from the group comprising pre-mixed flavoured fatty syrups, confectioner's fat, chocolate syrup, and pre-mixed chocolate coating.

22. The method of claim 21, where said coating comprises an odd number of layers where the first and every second layer therefrom, and the last layer, is a fatty coating material; and each of the intervening layers is a dry powder material.

23. The method of the claim 20, where step (a) is carried out by tumbling the core pieces in a tumbling pan, and by dispensing coating material for each layer into the tumbling pan, permitting each layer to cool and harden before repeating the step or removing the coated core pieces from said tumbling pan.

24. The method of claim 22, where in each step (a), each coating layer of fatty coating material except the last layer is allowed to cool until the coating is slightly sticky or tacky; and where each step (a) except the last is followed by the step of:
(d) dispersing a powder coating material into said tumbling pan.

25. The method of claim 15, where each step (a) is carried out by tumbling the core pieces in a tumbling pan, and the coating material is dispensed into the tumbling pan by being sprayed through a nozzle.

26. The method of claim 15, where each step (a) is carried out by tumbling the core pieces in a tumbling pan, and the coating material is dispensed into the tumbling pan by being dispersed from a scoop.

27. The method of claim 15, where step (a) is carried out at room temperature.

28. The method of claim 15, where step (a) is carried out with a stream of cold air at a temperature of from 5°C to 15°C being directed at said core pieces.

29. The method of claim 22, where said dry powder is chosen from the group comprising icing sugar, cocoa powder, milk powder, whey powder; skimmed or partially skimmed milk powder.

30. The method of claim 22, where said fatty layers may comprise different materials, and said powder layers may comprise different materials.

31. The method of claim 21, where said core has from one to twenty-one layers.

32. The method of claim 22, where said core has from three to twenty-one layers.

33. The method of claim 20, where said coating is a chocolate coating comprising 55 to 65% cocoa butter, 30 to 52% fine sugar powder, and 1 to 10% cocoa powder/emulsifier mixture.

34. The method of claim 22, where said coating is a chocolate coating comprising 50 to 55% chocolate liquor or equivalent, 5 to 6% cocoa butter or equivalent fat, 0.1 to 0.5% soy lecithin, and 0 to 0.5% other flavouring.