An optimal ice cream coating cracks when bit in, but isn’t too brittle so that it doesn’t peel off extensively. This can be achieved by a well-balanced ratio of solid fat to liquid oil.

Coconut oil and palm kernel oil provide the good snap of coatings and a pleasant cool melting. One has to bear in mind that the temperature in the mouth during the consumption of ice cream goes down to 20-24° C. For a good mouth feel the fats may content only a small amount of solids at this temperature. In the mouth the coating has to melt off rapidly and completely.

In order to improve the flexibility of coatings liquid oils are often added. These prevent the coating from cracking and peeling off. During the production liquid oils also contribute to an optimal setting of the coating.