WO2007031148A1

WO2007031148A1 - Lava lamp-like coatings, methods and kits for making coated stick bars

Info

Publication number: WO2007031148A1
Application number: PCT/EP2006/007250
Authority: WO
Inventors: Keith Roberts; Eric Thomas Best
Original assignee: Nestec S.A.
Priority date: 2005-09-13
Filing date: 2006-07-24
Publication date: 2007-03-22
Also published as: AR055164A1

Abstract

Compositions related to lava lamp coated confections and methods and kits for making same are presented. In an embodiment, the present invention provides a confectionery composition comprising a lava lamp coating and a method of making same comprising providing a water phase and an oil phase, combining the water phase and oil phase to form a coating mixture, immersing the confectionery composition into the coating mixture allowing the mixture to cover and form a lava lamp coating on the confectionery composition.

Description

TITLE

"LAVA LAMP-LIKE COATINGS, METHODS AND KITS FOR MAKING

COATED STICK BARS"

BACKGROUND

[0001] The present invention relates generally to confectionery products. More specifically, the present invention relates to frozen confectionery products having unique lava lamp-like coating appearances along with methods and kits for making same.

[0002] Frozen confectionery treats such as ice cream, popsicles and sherbet are commonly known. Generally, little is done to change the appearance of the frozen confections. For example, the frozen confectionery will typically have an artificial color designed to simulate or represent the flavor of the confection. Sometimes the frozen confections may be coated with chocolate or contain sprinkles such as peanuts or candy speckles, which modify the taste and appearance of the treat. Nevertheless, the general appearance of conventional frozen confections is bland and unexciting.

[0003] Therefore, there is a need to provide a confectionery product that has a unique aesthetic appeal.

SUMMARY

[0004] The present invention relates to uniquely coated confectionery products. In an embodiment, the present invention provides a confectionery composition comprising a lava lamp coating.

[0005] In an embodiment, the coating is made from a mixture having a water phase and oil phase.

[0006] In an embodiment, the water phase further comprises a hydrocolloid.

[0007] In an embodiment, the hydrocolloid is xanthan gum.

[0008] In an embodiment, the coating comprises a water coating phase and an oil coating phase separated by substantially distinct boundaries. [0009] In an embodiment, the water coating phase and the oil coating phase have a substantially same thickness.

[0010] In an embodiment, the composition is selected from the group consisting of ice cream bars, sorbets, ball top cones and combinations thereof.

[0011] In another embodiment, the present invention provides a confectionery composition comprising a lava lamp coating having a water coating phase and an oil coating phase separated by substantially distinct boundaries.

[0012] In an alternative embodiment, the present invention provides a mixture for forming a lava lamp coating on a confectionery composition. For example, the mixture comprising a water phase and oil phase. The water phase can comprise a hydrocolloid.

[0013] In an embodiment, the present invention provides a method of making a confectionery composition comprising a lava lamp coating. For example, the method can comprise providing a water phase and an oil phase, combining the water phase and oil phase to form a mixture for coating, and immersing at least a part of the confectionery composition into the mixture allowing a portion of the mixture cover the confectionery composition. A portion of the mixture can cover part or all of the confectionery composition

[0014] In an embodiment, the method comprises allowing the portion of the mixture to set or harden on the confectionery composition, wherein the portion of the mixture forms the lava lamp coating.

[0015] In an embodiment, the present invention provides a kit for making a confectionery composition comprising a lava lamp coating. For example, the kit can comprise a water phase, an oil phase, a confectionery composition, and a compartment for mixing the water phase and oil phase to form a coating mixture.

[0016] In an embodiment, the present invention provides a system of making a confectionery composition comprising a lava lamp coating. For example, the system can comprise a water phase, an oil phase, a confectionery composition, and a compartment for mixing the water phase and oil phase to form a coating mixture.

[0017] An advantage of the present invention is to provide a visually appealing frozen confectionery product. [0018] Another advantage of the present invention is to enable the consumer to be involved in the formation of the lava lamp appearance on a frozen confectionery product.

[0019] Yet another advantage of the present invention is to provide a convenient and simple method of producing a lava lamp appearance on a frozen confectionery product.

[0020] Still another advantage of the present invention is to provide a convenient and simple kit for a consumer to use to create a lava lamp appearance on a frozen confectionery product.

[0021] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES

[0022] Fig. l is a perspective view of an iced confectionery having a lava lamp coating in one embodiment of the present invention.

[0023] Fig. 2 is a perspective view of an iced confectioneries having a lava lamp coating in another embodiment of the present invention.

[0024] Fig. 3 is a perspective view of a self-application home-kit for making the lava lamp coating in an alternative embodiment of the present invention.

[0025] Fig. 4 is a perspective view of a self-application home-kit for making the lava lamp coating in another embodiment of the present invention.

[0026] Fig. 5 is a perspective view of a single serving package for making the lava lamp coating in an alternative embodiment of the present invention.

[0027] Fig. 6 is a perspective view of a temperature controlled insulated dispenser for making the lava lamp coating in an embodiment of the present invention.

[0028] Fig. 7 is a perspective view of a multi-compartmental dispenser for making the lava lamp coating in another embodiment of the present invention. DETAILED DESCRIPTION

[0029] The present invention relates coated confectionery compositions. More specifically, the present invention relates to frozen confectionery products having a unique and distinct lava lamp coating and methods and kits for making same.

[0030] In the present specification, the term "lava lamp" should be understood to mean a design that has a lava lamp appearance. For example, the term "lava lamp coating" can be a coating exhibiting a random and irregular patchy appearance, for example, as illustrated by Figs. 1 and 2. The irregular patch shapes are visually and/or texturally distinct from the surrounding color(s) and surface(s).

[0031] In an embodiment, the present invention provides a confectionery composition comprising a lava lamp coating. In another embodiment, the present invention provides a solution or mixture generally comprising a water or aqueous phase and a fat, lipid or oil phase is used to form the lava lamp coated product of the present invention. The coating mixture further comprises one or more hydrocolloids such as, for example, xanthan gum or hydrocolloid combinations having a similar property balance. The frozen confectionery is dipped into the coating mixture and removed. Discrete, random and irregular patches or sections of water coating phases and an oil coating phases subsequently form on the confectionery product. Preferably, xanthan gum is the material of choice for a lone hydrocolloid ingredient. It should be appreciated that other suitable polymer combinations capable of behaving similarly as xanthan gum can also be employed.

[0032] Surprisingly, the present invention overcomes some significant issues that arise using water and oil simultaneously to obtain coatings in an aesthetically attractive manner. Without wishing to be bound by theory, one problem that the present invention overcomes is oil naturally repelling water. In a normal situation, the aqueous phase slides off the confectionery bar while only the fat phase adheres to the bar. This problem has been solved by utilizing hydrocolloid(s) of controlled hydrophobicity. For instance, when such a hydrocolloid is added to water, the hydrocolloid tends to "ball up" as it tries to keep itself dry. Because of this effect, the aqueous phase is capable of adhering to what is a dry (e.g. frozen to prevent free water) ice cream bar or frozen confectionery. [0033] Another similar problem is the need for the aqueous phase to maintain intimate contact with the oil phase such that natural gaps do not form on the confectionery product between the fat coating phase and the aqueous coating phase due to mutual repulsion. With a controlled hydrophobicity, a suitable hydrocolloid such as xanthan gum in the aqueous phase has little impetus to remain entirely in the aqueous phase and has a tendency to attach to the edges of the fat or lipid coating phase. Because the hydrocolloid is not entirely hydrophobic and retains a controlled degree of hydrophilicity, it does not completely leave the aqueous coating phase and migrate to the lipid coating phase. Rather, it drags the aqueous coating phase with it all the way to the aqueous/lipid junction or boundary. At this point, the aqueous coating phase component dragging on the hydrocolloid prevents it from penetrating into the lipid or oil coating phase.

[0034] Another problem that was overcome was the excessive incompatibility between the aqueous phase and the oil phase. Repulsion between these phases could easily be diminished by using emulsifying agents, for example, or by incorporating hydrocolloids of high hydrophobicity into the aqueous coating. In a typical oil/water environment, the aqueous and lipid phases would readily form at least a bi-layer and typically multi-layer properties. Nevertheless, using these emulsifying agents or high hydrophobicity hydrocolloids would result in muddy or blurred interfaces in the coating thereby failing to exhibit sharp or distinguished (albeit randomized) interfaces between zones, patches or phases of different materials (e.g. aqueous coating phase and lipid coating phase). Further, such an approach easily creates creams or emulsions in the dipping mixture or medium which also fails to achieve the desired effect when a frozen confection is dipped. This seemingly difficult mid-point between muddy or blurred and distinguished phases in the coating has surprisingly been achieved by the hydrocolloid.

[0035] Another problem also exists in combination coatings containing both oil and water phases. This problem is the small amounts of the aqueous coating phase penetrating and interrupting the natural (e.g. closely-packed) orientation of the lipid molecules in the lipid coating phase necessary for strong forces forming between the lipid molecules as they solidify or crystallize to form the coating. This natural event significantly retards the setting of such a two-phase combination coating and further considerably retards the textural properties of such a coating. In fact, moisture ingress into the lipid phase of the coating causes inhibition of typical crystallization and increases the creation of amorphous phases. It is an important feature of the present invention that the lipid or oil coating phase of the lava lamp coating retains its lipid/fat/oil characteristic texture and speed of setting/hardening.

[0036] A similarly related additional problem is the equivalent likely ingress of the lipid coating phase into the aqueous coating phase that must equally be prevented. This natural problem should be overcome or else the aqueous coating phase would likewise lose its distinctive characteristic. Such ingress is inhibited by the hydrophilicity of the hydrocolloid and the moisture it carries with it. This level of moisture must be such that it achieves the balance of not inhibiting the joining of the two phases at sharp and distinct interfaces and, at that very boundary, prevents any substantial intermingling or blurring of the two phases.

[0037] Another problem that was solved by the present invention was achieving a similar if not identical coating thickness of both the aqueous coating phase and the lipid coating phase. For example, the lipid coating phase thickness is controlled by the degree of crystallization caused in the lipid phase as a direct result of the thermal differences between the dipping medium and the confectionery composition (e.g. uncoated frozen confectionery, ice cream bar, etc.) being dipped. To some degree, this coating thickness is quite controllable by selection of temperatures and the setting characteristics of the lipid phase in the dipping mixture or medium.

[0038] However, the final thickness of the aqueous coating phase on the frozen confectionery has a different basis. The aqueous coating phase does not set upon dipping, but rather must ultimately become frozen, which is an event having a longer timescale than the oil coating phase. For example, under typical conditions, the fat coating phase first sets then the aqueous coating phase sets. This normally results in a higher percentage (proportionally) of the aqueous phase tending to drain from the frozen confectionery composition before hardening thereby leading to parts of the bar coated with the aqueous phase having an excessively diminished coating thickness.

[0039] To achieve the desired visual appeal of an embodiment having a substantially even aqueous coating phase and fat coating phase, the hydrocolloid utilized in the aqueous portion of the coating must exhibit sufficient fluidity to permit flow across the frozen confectionery composition during the dipping operation, yet immediately lose this flowing ability once contact with the frozen confectionery composition has been made. In other words, the right degree of "cling" must be achieved. Many hydrocolloids give different degrees of "cling" yet surprisingly it was possible to solve this issue in the present invention by using a suitable hydrocolloid that equally solved the "cling" problem along with the previously discussed problems simultaneously.

[0040] Without being bound by theory, the suitable hydrocolloid such as, for example, xanthan gum used in the process operating conditions in an embodiment of a process of the present invention exists as individual rigid rods (e.g. double helices) that readily flow without entanglement under the kinetic forces of the dipping operation. Yet on removing the kinetic (e.g. motion) forces, these rigid rods sufficiently unfurl their double helices to permit inter-rod splicing at the originally unfurled ends. This is the mechanism that creates the formation of a pseudo-gel structure formed by polymeric attachment of rigid rods solely at their tips. This mechanism needs to be sufficiently strong to prevent flow in the absence of motion, yet sufficiently weak to permit flow when motion is present. Unlike many gelling mechanism (e.g. such as pectin where the junction zones are side to side), this mechanism permits a jelly "scaffold" to only form in the absence of motion. Further this jelly "scaffold" must exhibit sufficient cling thickness but not too much. Therefore, this scaffold must have sufficient "yield value" but no more.

[0041] Excess coating thickness can drain away when the gravimetric forces on the outside of the coating exceed the attractive forces between scaffold rods. The scaffold rods in direct contact with the ice cream and the lipid coating phase are reinforced in attraction energy by the additional force of hydrophobicity over and above the rod tip "splicing" energy that prevails between the xanthan-xanthan rods. As an example, the desired hydrocolloid should exhibit a yield stress - such that drops (up to 0.5 mm diameter) of hexadecane will fail to visibly rise in the hydrocolloid solution at 0.5% w/w concentration, at 20 ⁰C, over a period of 10 minutes. Further, a reversible yield stress (allowing flowability at low shear rates, but forming weak gelation or cling at very low shear rates) can be a general property of other suitable hydrocolloids for use with embodiments of the present invention.. [0042] By way of example and not limitation, the following discussion relates to the hydrophobic degree of the hydrocolloid(s) that provides success in the lava-lamp coatings of the present invention. Although, it is appreciated that the nature and strength of interactions in condensed pseudo-phases in surfactant mixtures depends upon the types of molecules involved, the solution conditions and the relative composition of the system. In principle, all interactions (both attractive and repulsive), steric interactions, hydrophobic interactions and interactions with the continuous phase will play some role. The balance between the hydrophobic degree and the hydrophilic degree of the hydrocolloid or combination of hydrocolloids suitable for lava lamp coatings requires a consideration of molecular structure of hydrocolloids somewhat similar to that more commonly applied to emulsifying agents.

[0043] In the present specification, percentages of each type of group on a hydrocolloid molecule or in a mixture of hydrocolloids can be used to predict what type of behaviour the hydrocolloid or combination of hydrocolloids will exhibit. For example, the appropriate consideration for hydrophobic level is between 25-45% of the hydrocolloid(s) used in the aqueous phase of the lava-lamp coating.

[0044] This consideration is very similar to that applied to emulsifϊers which is typically called an HLB value or hydrophile - lipophile balance. The term "HLB" was first employed by the lab staff of the Atlas Powder Co. in America to mean the balance between the oil-soluble and water-soluble moieties in a surface-active molecule. See, e.g., Griffin W.C: "Classification of Surface-Active Agents by ¹HLB" Journal of the Society of Cosmetic Chemists 1 (1949): 311. However, in the case of hydrocolloids for lava lamp coatings, the lipophile aspect is perhaps better described as hydrophobic or lipo-tolerant rather than strictly lipophilic.

[0045] This following evaluation is described by way of example in reference to xanthan gum, although it should be appreciated that alternative hydrocolloids or combinations of hydrocolloids may be subjected to the same consideration.

[0046] The polymer called xanthan gum comprises of repeating blocks consisting of five sugar base units. The repeat block of the main backbone chain of xanthan consists of two glucose units. However these glucose units are in the form of Beta-D-glucose units linked through the 1- and 4- positions. Therefore this backbone is identical to the chemical structure of cellulose. Cellulose is not soluble in water. This backbone portion of this polymer is therefore deemed hydrophobic.

[0047] On every other of the glucose units of the main backbone is attached a side chain consisting of three sugar units (two mannose units and one glucuronic acid unit). This side chain being linked to the 3-position of one of the glucose units of the repeating block. The side chain consists of a terminal beta-D-mannose linked glycosidically to the 4-position of a beta-D-glucuronic acid, which in turn is linked glycosidically to the 2- position of an alpha-D-mannose. The non-terminal D-mannose unit contains an acetyl group at position 6. The terminal D-mannose residue carries (in at least 50% of cases) a pyruvic acid residue ketally linked to the 4- and 6- positions. For these reasons this side-chain portion of the polymer is therefore deemed hydrophilic. Therefore, if one considers the repeating unit molecular weight contribution of the sugar units of the backbone, one arrives at Ci₂H₂₀Oi_0. This gives an atomic mass contribution (using whole numbers) of 324. If, in similar manner, one considers the repeating unit molecular weight contribution of the sugar units in the side-chain, one arrives at C₂₂H₃i0i₉. This gives an atomic mass contribution (using whole numbers) of 599. The hydrophobic level of this example hydrocolloid is therefore considered as 324/(324+599) = 35.1%.

[0048] A final problem that the present invention solves relates to processing. For example, an aqueous phase used for the lava lamp coating of the present invention should be sufficiently fluid to be processed by conventional means including pasteurization. Typically, a fluid mixture that achieves the desired cling by normal visco-elastic phenomena rather than by the unique combination of hydrophobicity and yield value results in fluid mixtures that are excessively viscous. Consequently, this fluid mixture would be difficult to use in processes, for example, having narrow constrictions such as plate heat exchangers. In coating fluid mixtures of the present invention, under the motion of flowing through the process equipment, the yield value is dramatically overcome and is only restored when motion ceases.

[0049] In an embodiment, the present invention provides a lava lamp coating mixture into which frozen desserts are dipped. For example, in an embodiment, the lava lamp coating comprises at least two immiscible phases - a water phase and an oil phase. The term mixture can refer, for example, to any suitable combination of the water phase and oil phase to form the dipping medium. The water phase or the oil phase can be the majority phase in the coating. The water phase to oil phase can be any suitable ratio in the coating to achieve the lava lamp appearance. For example, the coating (e.g. as retained on the bar) can have a water phase content between 5% and 95% and an oil phase content of between 5% to 95%. Preferably, the coating includes a water phase :oil phase ratio ranging from 10% to 90% w/w.

[0050] The fat, lipid or oil phase can lie on top of the water phase in the mixture. Any suitable amount of the oil phase can be added to the water phase to produce the lava lamp coating. Preferably, the mixture (e.g. used in the method of coating) includes an oil phase:water phase ratio ranging from 0.3% to 5.0% w/w. More preferably, the mixture includes an oil phase:water phase ratio ranging from 0.8% to 3.5% w/w. By example and not limitation, 1.5-2.0 grams of the oil phase can be added to 175 grams of the water phase to provide the dipping mixture.

[0051] In another embodiment, the water or aqueous phase comprises xanthan gum (or gum/hydrophobic colloid combinations having similar hydrophobic/hydrophilic balance properties), a powder dye and a liquid flavor. These ingredient can be mixed separately into the water phase. Generally, the basic ingredients for the water phase can include one or more hydrocolloids of a specific characteristic in order to overcome the problems previously discussed.

[0052] In an embodiment, the oil phase comprises concentrated color dispersion, one or more fat-soluble liquid flavors, and a coconut oil and soybean oil blend. The color dispersion and liquid flavors can be separately mixed into the oil blend. Typically, mixing of ingredients into water phase or oil phase occurs at room temperature.

[0053] For the oil phase, almost any lipid system may be employed with the exception of one that contains excessive emulsifying agents that would cause cream or emulsion creation in the water/oil phase mixture rather than the achievement of independent phases. Preferably, coconut/soy oil combinations with or without hardening in the ratio from 70/30 to 60/40 are employed. Lipid compatible components including colors, flavors, fibers, etc., are natural adjuncts. Important properties for the oil include its setting/melting characteristics (which affect its texture/mouthfeel) although considerable flexibility is available because the pick up weight (e.g. amount remaining on the confectionery bar after removed from the dipping mixture) is equally controllable by the bar temperature and the temperature of the bi-phasic dipping medium.

[0054] By example and not limitation, the uncoated confectionery composition can have a temperature between -15 ⁰C and -25 ⁰C. Preferably the uncoated confectionery composition has a temperature between -18 ⁰C to -20 ⁰C. The temperature can be colder than this range, but the product may be too hard. The temperature can also be warmer than this range, but then product may become too soft. The temperature of the water phase can be between 0.4 ⁰C and 23 ⁰C. Preferably, the water phase temperature is between 1.5 ⁰C to 12 ⁰C. The oil phase can also have an ambient temperature that is above its setting temperature, for example, between 20 ⁰C to 23 ⁰C.

[0055] In an alternative embodiment, other ingredients may form part of the coating. For example, these ingredients include aqueous soluble components including colors, flavors, sweetening agents such as sugars and texture modulating agents such as guar, albumin and starch to modify the unctuosity of the mouthfeel of the coating. These ingredients can be incorporated up to their natural limits in the initial water phase and oil phase combination or in the final lava lamp coated product.

[0056] Good film or coating formation requires a practically continuous layer of molecules that behaves like a tightly woven mat and interacts strongly enough to inhibit the passage of water. Therefore one can use higher levels of linear hydrocolloids than branched hydrocolloids that have lower propensity to give good alignment. The creation of a film or coating of a desired thickness and integrity (in view of the above teaching) is achievable by the normal person skilled in this art.

[0057] Preferably, the water phase comprises a xanthan gum concentration between about 0.04% and 0.4%. More preferably, the xanthan gum concentration is between about 0.1% and 0.3%. Below the lower level, insufficient cling may result. The higher level, excessive cling may result, which can be associated with excessive viscosity for processing and excessive inhibition of flavor release. [0058] EXAMPLE

[0059] By way of example and not limitation, the following examples are illustrative of various embodiments of the present invention.

[0060] EXAMPLE 1 : Sample Recipe

SAMPLE RECIPE

Water Phase Oil Phase

98.5 % coconut oil:soybean blend oil (60:40)

0.1% xanthan gum , ... „ . ..

1.0% yellow color dispersion

0.2% FC&C Blue No. 2 powder . ^r 0.5% tangerine flavor

2.2% blue raspberry flavor

[0061] The water phase and oil phase are prepared separately. Once both phases are made, the oil phase is sprayed/ejected/combined with the water phase. The amount of oil phase is variable, but the ideal effect is to have medium to large sized puddles of the oil phase resting on top of the water phase. It is important not to add excessive amounts of oil and form an overly thick oil layer on the water. For example, this may prevent the water phase from touching the bar. After the oil phase has been added, the confectionery bar is submerged partially or completely in the coating mixture, removed from the coating mixture and placed in the freezer. More oil phase can be added, being careful not to form an oil layer, to replace the oil that coated the bar. The water phase does not require immediate replenishment. Additional bars can then coated in the same manner as previously described.

[0062] When the two materials are placed in the same dipping tank and an ice cream stick product is dipped into it, a two-toned lava lamp appearance is achieved on the product. The lava-lamp appearance of the product can be achieved using one dip into a single dipping tank. Prior to this, one application system has been required to add each coating. Thus, the present invention saves important space and capital costs.

[0063] Although the lava lamp coated confectionery can be achieved by one dip, in another embodiment multiple dips would give similar phase variation and lead to subterranean layers that are randomized. Variations of overall color, opacity, reflectance patterns, etc., in the lava lamp coating could be achieved by multiple dips.

[0064] In another embodiment, the present invention provides methods for making the lave lamp coated dessert. The product could be distributed in retail and/or through food service vendors, which will allow frozen dessert novelties to be dipped into the lava lamp coating directly by consumers or in front of consumers.

[0065] Both applications require packaging that will keep the water phase and the oil phase separate prior to use and that will protect contents from various adverse environmental factors. In addition, the packaging for the retail application could include a suitable container that can suffice as a dipping apparatus.

[0066] In an alternative embodiment, the present invention provides a do-it- yourself kit for preparation of ice cream novelties feature the unique lava lamp coating and appearance. The kit comprises a separately packaged water phase and oil phase.

[0067] The frozen dessert novelties, water phases and oil phases will be individually enclosed in packages designed to protect each component from various environmental factors such as, for example, oxygen, moisture and temperature. The packaging for each constituent could be different depending on the application. The differences between retail and food service distribution are described subsequently.

[0068] The water phase can be packaged in a concentrated liquid or powder form that will require hydration prior to use. The water phase can also be packaged pre-hydrated and ready for use. The packaging for this phase should provide an appropriate barrier to prevent moisture migration. The water phase can comprise a variety of colors and flavors.

[0069] The packaging for the oil phase should provide oxygen and moisture barriers to prevent contamination, which could lead to flavor deterioration. Similar to the water phase, the oil phase can comprises various colors and flavors.

[0070] The frozen dessert novelties can be packaged separately from the water phases and oil phases in a plastic film wrapper or any suitable packaging material. This packaging will provide protection against moisture and oxygen migration as well as provide a barrier against foreign materials. Generally, the frozen dessert novelties will be undecorated prior to coating. [0071] In an embodiment illustrated in Figs. 3-4, the present invention provides self-applications home-kits 2 for making the lava lamp product. Each kit 2 includes the appropriate components necessary to form the lava lamp coated product. For example, the kit 2 can comprise the concentrated water phase component 4, oil phase component 6, undecorated frozen dessert novelties (not shown) and dipping cups 10 for combining the water phase and the oil phase. It should be appreciated that the containers holding the water phase and oil phase may come in a suitable shape and be made from any suitable material for properly storing the phases. The kit 2 could also comprise a set number of water and oil phases in a variety of colors and flavors with all of the components packaged into a paperboard or suitable container displaying interactive graphics. In addition to the kit, single serving packages 20 could be available that would provide the complete constituents necessary to form one dipped novelty 22 as illustrated, for example, in Fig. 5.

[0072] As this product will be kept in the freezer, all package materials should be able to withstand freezing conditions and temperature fluctuations. Prior to use, the consumer may have to prepare the dipping solution. For example, a water phase concentrate may have to be hydrated with cold water. If the water phase is originally present in a liquid form, the frozen water phase would have to be warmed until liquefied. The frozen solidified oil phase would also have to be warmed until liquefied. It should be appreciated that the warming could be done in a variety of ways, for example, leaving the packages out at room temperature, applying heat to the package, etc. Once liquefied, the oil could be deposited on top of the water phase by way of squeezing droplets from a small opening near the apex of the package thereby completing the dipping preparation.

[0073] The shape of the dipping tray may vary. For example, depending on the container's shape, the novelties could be dipped horizontally or vertically into the two phases.

[0074] Undecorated frozen dessert novelties may include, but are not limited to, various flavored ice cream or yoghurt bars, sorbet, ball top cones and any other suitable iced confectioneries. These novelties may be available uncoated or pre-coated in an appropriate film designed to protect the surface from dehydrating and frosting and prevent it from sticking to the wrapper. [0075] In an embodiment, the previously prepared water and oil phases could be distributed to foods service vendors via large plastic bags packaged into a corrugated box. The plastic bags would serve to protect the contents from oxygen and moisture migration and have an easy pour fitment to assist in pouring. Both phases could be purchased ready-to-use or in a concentrated form and would be available in numerous colors and flavors. The frozen dessert novelties include, but are not limited to, those options mentioned previously (e.g. ice cream bars, sorbets, ball top cones, etc.). In addition, soft serve or hard-packed ice cream or yoghurt could be dipped in this coating.

[0076] The dipping apparatus should adhere to the following guidelines. The container holding the water phase should keep the liquid below 15° C in order to ensure quality coating coverage. The oil phase should be kept at or slightly above room temperature to prevent solidification.

[0077] There are several possible containers available for phase storage and use. One possibility is to use a temperature controlled insulated dispenser 30 to hold the water phase as illustrated, for example, in Fig. 6. The oil phase could be kept in condiment dispensers and dripped onto the water phase prior to dipping.

[0078] Another suggestion is to store the water and oil phases separately in multi-compartmental condiment dispensers 40 as illustrated, for example, in Fig. 7. Following the consumer's color selections, the water phase could be pumped into a dipping cup (e.g. disposable or non-disposable) and several droplets of the oil phase could be dripped onto the surface. Once the novelty is dipped, the coating remaining in the cup could be disposed of.

[0079] In an alternative embodiment, it should be appreciated that incorporation of high sugar levels or other preservatives, and/or the use of calcium (or other setting salt) sprays, dips or enrobings to set the aqueous phase if it contained a setting salt reactive gelling agent may be used to set or harden the coating in lieu of freezing the confectionery product.

[0080] It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

CLAIMS The invention is claimed as follows:

1. A confectionery composition comprising a lava lamp coating.

2. The confectionery composition of Claim 1, wherein the coating is made from a mixture having a water phase and oil phase.

3. The confectionery composition of Claim 1, wherein the coating includes a water phase content between 5% and 95% and an oil phase content of between 5% to 95%.

4. The confectionery composition of Claim 2, wherein the coating includes a water phaseioil phase ratio ranging from 10% to 90% w/w.

5. The confectionery composition of Claim 2, wherein the water phase further comprises a hydrocolloid.

6. The confectionery composition of Claim 5, wherein the hydrocolloid is xanthan gum.

7. The confectionery composition of Claim 1, wherein the coating comprises a water coating phase and an oil coating phase separated by substantially distinct boundaries.

8. The confectionery composition of Claim 7, wherein the water coating phase and the oil coating phase have a substantially same thickness.

9. The confectionery composition of Claim 1 , wherein the composition is selected from the group consisting of ice cream bars, sorbets, ball top cones and combinations thereof.

10. A confectionery composition comprising a lava lamp coating having a water coating phase and an oil coating phase separated by substantially distinct boundaries.

11. A mixture for forming a lava lamp coating on a confectionery composition, the mixture comprising a water phase and oil phase, wherein the water phase includes a hydrocolloid.

12. The mixture of Claim 11, wherein the mixture includes an oil phase:water phase ratio ranging from 0.3% to 5.0% w/w.

13. The mixture of Claim 11 , wherein the hydrocolloid is xanthan gum

14. A method of making a confectionery composition comprising a lava lamp coating, the method comprising: providing a water phase and an oil phase; combining the water phase and oil phase to form a mixture for coating; and immersing at least a part of the confectionery composition into the mixture allowing a portion of the mixture to cover the confectionery composition.

15. The method of Claim 14, wherein the mixture includes an oil phase:water phase ratio ranging from 0.3% to 5.0% w/w.

16. The method of Claim 14, wherein the mixture includes an oil phase:water phase ratio ranging from 0.8% to 3.5% w/w.

17. The method of Claim 14 comprising allowing the portion of the mixture to set on the confectionery composition, wherein the portion of the mixture forms the lava lamp coating.

18. The method of Claim 14, wherein the water phase comprises a hydrocolloid.

19. A kit for making a confectionery composition comprising a lava lamp coating, the kit comprising: a water phase, an oil phase, a confectionery composition, and a compartment for mixing the water phase and oil phase to form a coating mixture.

20. A system of making a confectionery composition comprising a lava lamp coating, the system comprising a water phase, an oil phase, a confectionery composition, and a compartment for mixing the water phase and oil phase to form a coating mixture.