MXPA96003763A - Preparation of cover for lact products - Google Patents

Abstract

The present invention relates to a shell preparation for dairy products comprising a frozen composition containing particles having a hydrophilic core encapsulated in a hydrophobic coating. A process for producing a coating confection for frozen dairy products comprises mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature where essentially no melting occurs. crystals of hie

Description

"COVER STRUCTURE FOR DAIRY PRODUCTS" This application is a continuation in part of the application Serial Number 08 / 204,875 filed on March 2, 1994. This invention relates generally to cover confections for dairy products and, more particularly, to cover confections for frozen dairy products that includes a frozen composition containing particles having a hydrophilic solid core encapsulated in a hydrophilic coating, and the processes for producing same. In this regard, an important aspect of this invention relates to confections of frozen dairy products comprising a combination of an aerated mixture of frozen non-fat milk solids / sugar water, encapsulated in butter fat. The relatively poor freeze-thaw stability of ice cream (relatively high melting temperature) requires production, storage and transport at relatively low temperatures. Accordingly, there is a need for dairy cover products, particularly ice cream products, which are more robust (ie, melt at lower temperatures).

The tendency of ice cream to melt rapidly at ambient temperatures has led to the development of numerous frozen dairy products that can be handled at ambient temperatures, such as ice cream bars coated with chocolate, ice cream cones, etc. However, there is always a need for new forms of frozen dairy products, particularly those that can be handled without melting rapidly at room temperature. Frozen dairy products, such as ice cream, are typically made by mixing whole milk (or butter fat, powdered milk and water), sugar, a foam stabilizer and emulsifier together with air and then freezing the mixture. temperature of -20 ° C to obtain a solid or semi-solid. Attempts to carry out this process by omitting several components indicate that the sugar acts not only as a sweetener, but also as a freezing depressant agent for the water in the ice cream and that the elimination of sugar allows the ingredients to be manipulated at a higher temperature. elevated, etc. Of course, ice cream is not ice cream without a sweetener. Therefore, there is a need for new processes to produce ice cream.

As indicated above, ice creams typically contain a foam stabilizer and an emulsifier. Unfortunately, the typical foam stabilizer (peptinas, gums, alginates, etc.) and the emulsifier can give the ice cream an unpleasant taste. Accordingly, it is also desirable to provide processes for producing ice cream that does not require a foam stabilizer or an emulsifier. A considerable part of the attraction of the ice cream is due to the cold sensation that is provided when melting in the mouth. When melted, 560 calories of heat are removed in the mouth per gram of ice cream. This gustatory attraction is greater for products that have the most pronounced melting maximum. Accordingly, it is desirable to provide ice cream having a critical melting scale. The general object of this invention is to provide new cover products for frozen dairy products and new processes for producing frozen dairy products. A more specific object of this invention is to provide new ice cream products and new processes for producing ice cream. Other objects will appear below. In one aspect, this invention is a shell confection for frozen dairy products comprising a frozen composition containing particles having a hydrophilic solid core encapsulated in a hydrophobic coating, and preferably an aerated protein phase containing ice crystals. In a second aspect, this invention is a shell confection for frozen dairy products comprising a frozen composition containing compressed particles together having a hydrophilic solid core encapsulated in a hydrophobic coating and particles comprising a predominant portion of the ice crystals and a small portion of protein. In a third aspect, this invention is a process for producing a coating confection for frozen dairy products comprising mixing together a solid or semi-solid composition comprising milk protein and ice crystals and particles having a hydrophilic solid core encapsulated in a hydrophobic coating at a temperature where the ice crystals essentially do not melt. In another aspect, this invention is a process for forming a shell preparation for frozen dairy products comprising compressing together the particles consisting of ice crystals and protein into particles consisting of a solid hydrophilic core encapsulated in a hydrophobic coating at a temperature lower than the melting temperature of the ice crystals. The general object of this invention can be achieved by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic solid core encapsulated in a hydrophobic coating. Surprisingly we have found that by encapsulating the hydrophilic solid core, such as a sweetener in a hydrophobic coating, preferably butter fat in the case of ice cream, it is possible to carry out the preparation of the ice cream at a higher temperature eg approximately 100%. -1 at -2 ° C (at a temperature where the H2O is in the form of ice crystals (without having to make the hydrophilic coated material exert a depressant effect on the freezing temperature in the preparation of the finished frozen dairy product For the best results, most of the water is in the form of ice crystals.The product is more robust (ie it melts at a higher temperature than products produced using uncoated sweeteners) and can be shipped at warmer temperatures without There is less tendency for the product to melt during handling by the customer. The ice cream produced in this way has a melting scale more pronounced than ice cream produced using uncoated sweeteners and all other things being equal, provides greater taste attraction. As will be explained below, this process allows the production of new products that have never been seen before and allows the elimination of emulsifiers and foam stabilizers. The robustness of the products of this invention is demonstrated in the examples using a normal industry melt test for ice cream-sized bars containing nominal 5% by weight (freezing milk) butter fat levels, 10 percent by weight. weight (normal) and 14 percent by weight (excellent). The test is not appropriate for ice cream size bars that nominally contain 18 percent by weight butter fat (super excellent) because the melted composition has the texture of a fat butter sponge matrix and does not flow freely. However, to the best of our knowledge, the so-called super-excellent ice creams have not been sold for the last 10 or 20 years. By abbreviating, the products of this invention can be formed by combining together a solid or semi-solid composition comprising a protein material and ice crystals and particles having a hydrophilic solid core encapsulated in a hydrophobic coating. The hydrophilic core of the particles comprises a solid hydrophilic core encapsulated in an oleophilic or hydrophobic coating which may comprise one or more sweeteners, such as sucrose, dextrose, fructose, dried corn syrup, lactose, saccharin, etc .; non-caloric materials such as calcium carbonate, kaolin, etc .; medicines; etc. The hydrophilic core has a particle size up to 2000 microns, preferably less than 100 microns and more preferably less than 30 microns. In order to provide the frozen confections with a uniform texture in the mouth instead of a gritty grainy texture, it is preferred that all particulate materials have a particle size of less than 30 microns. The hydrophobic coating material may comprise any food acceptable fat or oil, such as butter fat, corn oil, soybean oil, rape seed oil, safflower oil, etc. Butterfat is preferred for products like ice cream. The oleophilic or hydrophilic coating material can be used in a sufficient concentration to encapsulate or coat the hydrophilic core and can vary from about 5 to 125 parts by weight on a dry solids basis per 100 parts by weight dry solids base of the hydrophilic core material, depending on the size of the hydrophilic core particle. The smaller the hydrophilic core, the higher the concentration of the coating material. However, the preferred scale is appropriate for ice milk, normal and excellent ice cream. If desired, part of the hydrophobic material can be used to coat the hydrophilic core and part of the hydrophobic material can be added to the aqueous materials, but the total hydrophobic coating material must fall within the aforementioned scale. The oleophilic coating can be applied in any convenient manner. The frozen or aqueous protein portion of the confection may be formed of milk protein (casein or sodium caseinate), such as skimmed milk, whole milk, skimmed spray-dried milk; yogurth; soybean protein, etc. The protein material must be soluble in water or dispersible in water. In the latter case, the protein material may be composed of particles having a size of up to about 2000 microns, preferably less than 100 microns and more preferably less than aprosimately 30 microns. The protein portion of the confection may vary from about 5 percent to 50 percent parts by weight of the confection. Various foam stabilizers, such as pectin, gum, alginates, and emulsifiers, such as mono- and di-glycerides, can be used, but are preferably omitted. Chemical compounds and so-called caged ice crystals of clacking can be used to provide improved flavor or a sensation of cooling or heat tolerance. Suitable chemical compounds include N-ethyl-p-menthane-3-carboxamide, N, 2, 3-trimethyl-2-isopropyl-butanamide, etc. These chemical compounds can be added to ice cream in a concentration of about .001 to 10 parts per million. Caged crystals can be formed by adding CO2, N2, N2O or mixtures thereof to the aqueous protein and may comprise up to about 100 volume percent of the gases used to aerate the confection. In greater detail, the products of this invention can be prepared by separately producing an aqueous aerated foamed protein component containing water in the form of ice crystals and combining it with particles having a hydrophilic solid core encapsulated in a hydrophobic coating.

The aqueous aerated foamed protein component can be prepared by dissolving or dispersing the protein material in water. After mixing (with or without an additional hydrophobic material), the composition is then aerated with air, and foamed to form a stable protein material at a temperature sufficient to convert H2O to ice crystals and produce a paste-like consistency . This can be done using a scraped surface of a heat exchanger such as a single screw extrusion apparatus at a temperature of about -2 ° to -4 ° C. If liquid H2O is present, there will be some depression of the freezing temperature upon contact with the encapsulated hydrophilic material. If the product is produced at a lower temperature, such as at approximately minus 20 ° C, the resulting product is a solid which can be advantageously milled at a temperature of about minus 20 ° C in a mill to form a solid-like product in particles that flows freely. In general, the sizes of the hydrophilic solid encapsulated in particles and the foamed protein aerated in particles should be approximately the same size. The hydrophilic core material is generally crushed to a particle size of less than about 30 microns, preferably, within the range of about 1 to 30 microns before being combined with the hydrophobic coating. The hydrophilic core material is cooled to a temperature of about 0 to minus 10 ° C and combined with the oleophilic material to coat or encapsulate the hydrophilic material in the hydrophobic material. The preferred encapsulated material is cold milled to no more than 30 microns to provide the desired texture in the final product. The aerated foamed protein component is then combined with the encapsulated hydrophilic material at a temperature where the ice crystals essentially do not melt. In those cases where the stable proteic material of aerated foam has a paste-like consistency, it can be combined with the hydrophilic material encapsulated in an isothermal mixer such as a screw extruding apparatus and cut into pieces. In those cases when the aerated foamed protein component is a free flowing solid, it can be compression molded with the encapsulated hydrophilic material to form bars, lentils, etc. as indicated above, and both types of particles are preferably of approximately the same size. These shaped objects can be lined with an edible helmet, such as a sugar helmet resembling a rubber ball or a chocolate helmet with an outer sugar helmet. The proper selection of fat, sweetener and protein material is now possible to produce lentils or scoops of ice cream that can be handled at room temperature without melting rapidly. The techniques described herein can be used to produce frozen dairy products such as ice cream, soft ice cream, ice milk, yogurt, sorbet, etc. and special dietary desserts. For example, the caloric sweetener can be replaced by saccharin, calcium carbonate, etc. Butter fat can be replaced by polyunsaturated glyceride oils such as corn oil, soy bean oil, safflower oil, peanut oil, etc. More specifically, the process of this invention can be used to prepare commercial ice cream and related products described in "Ice creara" by W. S. Arbuckel published by AVI (1986) in Table 4.1 on page 29.

TABLE 4.1 Approximate Composition (%) of Commercial Ice Cream and Related Products MSNF Milk Fat Product Economic ice cream 10.0 10.0-11.0 12.0 9.0-10.00 Ice Cream Brand 12.0 11.0 14.0 8.0-9.0 Luxury Ice Cream 16.0 7.0-8.0 (excellent-superexcellent) 18.0-20.0 6.0-7.5 20.0 5.0-6.0 Ice milk 3.0 14.0 4.0 12.0 5.0 11.5 6.0 11.5 Sorbet 1.0-3.0 1.0-3.0 Mellorine 6.0-10.0 2.7 (vegetable fat; (Protein) Frozen Yogurt 3.25-6.0 8.25-13.0 0.5-2.0 8.25-13.0 < 0.5 8.25-14.0 Frozen Dessert < 2 No less than Dietary 7% TMS TABLE 4.1 (Continued) Product Sugar Stabilizing TS and Approximate Emulsifier Ice Cream Economic 15.0 0.30 35.0-37.0 13.0-16.0 0.20-0.40 Ice Cream Brand 15.0 0.30 37.5-39.0 13.0-16.0 0.20-0.40 Luxury Ice Cream 13.0-16.0 0.20-0.40 40.0-41.0 (excellent-super-excellent) 16.0-17.0 0.0-0.20 42.0-45.0 14.0-17.0 0.25 Ice Milk 14.0 0.40 31.4 13.5 0.40 13.0 0.40 29.0-30.0 13.0 0.35 Sorbet 26.0-35.0 0.40-0.50 28.0-36.0 Mellorine 14.0-17.0 0.40 36-38 Yogurt 15.0-17.0 0.50 30.0-33.0 Frozen 15.0-17.0 0.60 29.0-32.0 15.0-17.0 0.60 28.0-31.0 Frozen Dessert 11.0-13.0 0.50 18.0-20.0 Dietetic In the above table, "MSNF" represents fat-free milk solids, "TS" represents total solids and "TMS" represents milk solids in total. These recipes can be modified in accordance with this invention. For example, the stabilizer and the emulsifiers can be omitted. In the examples that will be given next, reference is made to the term rebase, v.gr. exceeds 100 percent. The term "rebase" is a measure of the amount of air used to aerate the composition. A surpass of 100 percent means that there is an equal volume of air with respect to the other components of the product.

Example 1 A mixture of frozen fat-free milk solids was formed by mixing together 12.89 kilograms of condensed skimmed milk (32.35 percent dry solids), 66.82 grams of Continental Colloids 305 stabilizer (locust bean gum, guar gum, carrageenan , normalized with sucrose), 2.27 grams of carrageenan from Continental Colloids 415, 62.73 grams of an emulsifier of Continental Colloids 200 (mono and diglycerides) and 15.57 grams of tap water in a stainless steel container for 1 minute, using an Agitator High Speed Scott Turbon at medium speed. The mixture was passed through a pasteurizer (APV Pilot Scale HTST, capacity 115 liters per hour) for a dwell time of 25 seconds at 85 ° C. The mixture was also homogenized (APV Pilot Scale, 2-Stage Homogenizer, capacity 115 liters per hour) at 103 bar in the first stage and 35 bar in the second stage and stored in a refrigerator at + 4 ° C during the night. The mixture was then frozen in a Taylor Batch Ice Cream Freezer (Model 33) at a 100 percent discharge temperature of -2.5 ° C. The encapsulated fat sweetener was produced by mixing 98.24 grams of anhydrous milk fat, 138.06 grams of sucrose and 29.21 grams of corn syrup powder of 42 D.E. in a Hobart Planetary Dough Mixer for 2 to 3 minutes. The fat-encapsulated sweetener was placed in trays, frozen at -20 ° C and disintegrated into granules. The granules were cold-milled at -15 ° C in a Stefan High Speed Mixer to a particle size of about 30 microns and stored in a freezer at -10 ° C. An ice cream (37.97 weight percent dry solids) of this invention (HTHC) containing 9.98 weight percent milk fat (wet solids), 10.65 weight percent condensed skimmed milk (wet solids) , 17 weight percent of a sweetener (wet solids) and .34 weight percent of the total stabilizer and emulsifier were prepared by mixing 265.91 grams of the encapsulated sweetener of the previous paragraph and 718.18 grams of the frozen solids free composition of paragraph one. in a plastic container with a capacity of 3,785 liters in an ice-jacketed stainless steel bucket for one minute under moderate agitation using a Scott Turbon Mixer. The resulting ice cream had a final overflow of 50 percent and was placed in a freezer in which it can circulate inside at room temperature of -26 ° C and hardened for 24 hours before the evaluation. A conventional (Normal) ice cream of the same composition (approximately 37.97 weight percent wet solids) with the exception that it did not contain the fat-encapsulated sweetener and was also stored in a freezer at -26 ° C for 24 hours. hours. The samples of (A) the ice cream of this invention (HTHC) and (B) the conventional ice cream (Normal) were immediately formed into bar configurations of ice cream size in a mold, with each bar weighing approximately 70 grams. The molds were placed overnight in a freezer where you can circulate inside at a temperature of -26 ° C. Each bar, at a temperature of about -26 ° C, was placed in a Tyler sieve of the United States of America number 7 in a room at a temperature of 21 ° C +/- 1 ° C and allowed to melt. The melted product was placed with a funnel on an analytical scale and readings were taken every 15 minutes. The results shown in Figure 1 clearly show that the ice cream confections of this invention are much more robust than conventional ice cream confections.

Table 1, Commercial Brand (10% Fat) to. Base of Solids in Humid Constituent Composition in Weight (%) Milk Fat 9.98 MSNF 10.65 Sweetener (sucrose and corn syrup) 17.00 Stabilizers and Emulsifiers .34 Total Solids 37.97 Water 62.03 Table 1 (continued) b. Base of Dry Solids Constituent Composition in Weight (%) Fat of Milk 26.28 MSNF 28.05 Eduldorant (sucrose and corn syrup) 44.77 Stabilizers and Emulsifiers .90 Example 2 A mixture of frozen fat-free milk solids was formed by mixing together 10.25 kilograms of condensed skim milk (32.35 weight percent dry solids), 46.26 grams of a stabilizer (Continental Colloids 305, locust bean gum, guar gum, carrageenin, standardized with sucrose), 1.63 grams (Carrageenan from Continental Colloids 415), 43.54 grams of an emulsifier (Continental Colloids 200, of mono and di-glycerides) and 11.97 grams of tap water in a stainless steel container for one minute using a Scott Turbon High Speed Agitator , at medium speed. The mixture was passed through a pasteurizer (APV Pilot Scale HTST, capacity 115 liters per hour) for a dwell time of 25 seconds at 85 ° C. The mixture was also homogenized (APV Pilot Scale 2-Stage Homogenizer, capacity 115 liters per hour) at 103 bar in the first stage and 35 bar in the second stage and stored in a refrigerator at 4 ° C overnight. The mixture was then frozen in a Taylor Batch Ice Cream Freezer (Model 33) at 100 percent overflow and a discharge temperature of -2.5 ° C. The fat-encapsulated sweetener was produced by mixing 630.2 grams of anhydrous milk fat, 1.34 kilograms of sucrose and 293.7 grams of 42 D.E. corn syrup powder. in a Hobart Planetary Dough Mixer for 2 to 3 minutes. The fat-encapsulated sweetener was placed in trays, frozen at -20 ° C and disintegrated into granules. The granules were cold-milled at a temperature of about -15 ° C in a Stefan High Speed Mixer at a particle size of about 30 microns and stored in a freezer at -10 ° C. An ice milk (30.52 weight percent wet solids) of this invention containing 5.0 weight percent milk fat (dry solids), 12.19 weight percent condensed skim milk (sweetener solids content) wet weight of 12.99 percent by weight (wet solids) and .34 percent by weight in total of the stabilizer and emulsifier was prepared by mixing 219.4 grams of the encapsulated sweetener of the previous paragraph and 1.0 kilogram of the frozen fat-free solids composition of the paragraph 1, in a plastic container with a capacity of 3,785 liters placed in a stainless steel cuvette with a jacket for one minute under moderate agitation using a Scott Turbon Mixer.

The resulting ice cream had a final overrun of 50 percent (Half of the overflow was lost during mixing) and placed in a freezer in which it can circulate inside to -26 ° C and hardened for 24 hours before the evaluation. A conventional ice milk of the same composition (approximately 30.5 weight percent wet solids) except that it did not contain the fat-encapsulated sweetener was also stored in the freezer at -26 ° C for 24 hours. The frozen milk samples of this invention, the conventional ice milk and the frozen fat free milk mixture of paragraph one and the encapsulated sweetener (2.6: 1, sugar-fat ratio) were formed immediately in bar configurations. Ice cream sizes in a mold with each bar weighing approximately 70 grams. The molds were placed in a freezer in which you can circulate inside at -26 ° C, during the night. Each bar at a temperature of about -26 ° C was placed in a No. 7 sieve of Tyler from the United States of America in a room at 21 ° C +/- 1 ° C and allowed to melt. The melted product was placed on an analytical scale and the readings were taken every 15 minutes. The results shown in Figure 2 clearly show that the frozen milk confections of this invention are more robust than conventional frozen milk confections.

Table 2. Composition of the Frozen Milk Recipe (5% Fat) to. Base of Solids in Humid Constituent Composition in Weight (%) Milk Fat 5.00 MSNF 12.19 Sweetener (sucrose and corn syrup) 42.56 Stabilizers and emulsifiers 34 Total Solids 30.52 Water 69.48 Table 2 (continued) b. Base of Dry Solids Constituent Composition in Weight (%) Milk Fat 16.38 MSNF 39.94 Sweetener (sucrose and corn syrup) 42.56 Stabilizers and Emulsifiers 1.11 Example 3 A frozen mixture of sweetened milk / low fat milk solid was formed by mixing together 16.63 kilograms of condensed skimmed milk (30.07 weight percent dry solids), 72.56 grams of stabilizer (Continental Colloids 305, locust bean gum, rubber of guar, carrageenin, normalized with sucrose), 2.72 grams of carrageenin (Continental Colloids 415), 68.03 grams of an emulsifier (mono and di-glycerides of Continental Colloids 200), 1.81 kilograms of AMF (fat of anhydrous milk) and 14.79 kilograms of water from the tap in a stainless steel container for one minute using a Scott Turbon Medium Speed High Speed Agitator. This mixture was passed through a pasteurizer (APV Pilot Scale HTST, capacity 115 liters per hour) for a dwell time of 25 seconds at 85 ° C. The mixture was also homogenized (APC Pilot Scale, 2-Stage Homogenizer, capacity 115 liters per hour) at 103 bar in the first stage and 35 bar in the second stage, and stored in a refrigerator overnight at room temperature. 4 ° C. The mixture was then frozen in the Tayler Batch Ice Cream Freezer (Model 33) at a 100 percent overshoot and a discharge temperature of -2.3 ° C.

The fat-encapsulated sweetener was produced by mixing 121.33 grams of anhydrous milkfat, 145.45 grams of sucrose and 53.39 grams of 42 D.E. corn syrup powder in a Hobart Planetary 5 Dough Mixer for 2 or 3 minutes. The fat-encapsulated sweetener was placed in trays, frozen at -20 ° C and disintegrated into granules. The granules were cold-milled at a temperature of about -15 ° C in a mixer.

/ - High Speed Stefan up to a particle size of about 30 microns and 'were stored in a freezer at -10 ° C. An ice cream (41.72 weight percent solids in total) of this invention was prepared containing 14 weight percent milk fat (wet solids), 27.09 weight percent condensed skimmed milk (8.37 percent dry solids), 18.48 weight percent sweetener (wet solids) and .29 weight percent stabilizer and total emulsifier by mixing 320.32 grams of the encapsulated sweetener of the previous paragraph and 1232 grams of a frozen composition of low-fat solids from paragraph one in a plastic container of 3,785 liters capacity placed in a jacketed stainless steel cuvette for one minute under moderate agitation using a Scott Turbon Mixer. He The resultant ice cream had a final overrun of 50 percent (half of the overflow was lost during mixing) and placed in a freezer where it can circulate inside at -26 ° C and hardened for 24 hours before of the evaluation. A conventional ice cream of the same composition (approximately 41.72 weight percent total solids) except that it did not contain the fat-encapsulated sweetener was also stored in a freezer at -26 ° C for 24 hours. The samples of the ice cream of this invention, the conventional ice cream and the frozen low fat content solid of paragraph one and the encapsulated sweetener (1.7: 1, sugar-fat ratio) were formed immediately in bar configurations of the size of ice cream in a mold, with each bar weighing approximately 70 grams. The molds were placed overnight in a freezer in which it can circulate inside at a temperature of -26 ° C. Each bar at a temperature of about -26 ° C was placed on a US Tyler No. 7 sieve in a room at 21 ° +/- 1 ° C and allowed to melt. The melted product was placed on an analytical scale and readings were taken every 15 minutes. The results are illustrated in Figure 3.

Table 3, Composition of the Excellent Article Recipe (14 percent Fat) a. Base of Solids in Humid Constituent Composition in Weight (%) Milk Fat * 14.00 MSNF 10.00 Sweetener (sucrose and corn syrup) 18.48 Stabilizers and Emulsifiers 0.29 Solids in Total 41.72 Water 58.28 b. Base of Dry Solids Constituent Composition in Weight (%) Fat of Milk 33.56 MSNF 23.97 Sweetener (Sucrose and Corn Syrup) 44.30 Stabilizers and Emulsifiers 0.70

Claims (13)

CLAIMS:

1. A coating confection for sturdy frozen dairy products comprising a frozen composition containing particles having a hydrophilic solid core encapsulated in a hydrophobic coating and a protein phase containing ice crystals.

2. The frozen dairy product shell confection according to claim 1, wherein the protein phase containing ice crystals is subjected to aeration.

3. The shell preparation for frozen dairy products according to claim 2, wherein the protein phase is aerated and the hydrophilic solid core comprises a sweetener.

4. The confection of frozen dairy products according to claim 3, wherein the core of the sweetener encapsulated in the hydrophobic coating has a particle size of less than 100 microns.

5. The confection of frozen dairy products according to claim 4, wherein the hydrophobic coating is present in a concentration of 30 to 100 parts by weight on a dry solids basis per 100 parts by weight of the sweetener on a dry solids base.

6. A coating package for sturdy frozen dairy products comprising a frozen composition containing compressed together the particles having a hydrophilic solid core encapsulated in a hydrophobic coating and particles comprising a predominant portion of ice crystals and a small portion of protein .

7. The preparation of a cover for frozen dairy products according to claim 4, wherein the hydrophilic solid core comprises a sweetener.

8. The preparation of a cover for frozen dairy products according to claim 6, wherein the dairy confection is in an edible hull.

9. The preparation of a cover for frozen dairy products according to claim 7, wherein the dairy confection is in a sugar hull and contains a layer of chocolate between the sugar hull and compressed particles together. A process for producing a frozen dairy confection comprising mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic solid core encapsulated in a hydrophobic coating at a temperature where essentially no melting ice crystals. 11. The process according to claim 9, wherein the particles having a hydrophilic core comprise a sweetener. 12. A process for forming a frozen dairy confection comprising compressing together the particles consisting of ice crystals and protein and particles comprising a solid hydrophilic core encapsulated in a hydrophobic coating at a temperature lower than the melting temperature of the ice crystals . The process according to claim 10, wherein the particles comprising a hydrophilic solid core comprise a sweetener and the hydrophilic solid core encapsulated in a hydrophobic coating having a particle size less than 100 microns.