Vegetable fats for icings or coatings have to fulfil special tasks. These fats are significantly responsible for the quality of the end product and determine aspects like appearance, mouth feel and flavour release.
Besides cocoa butter one can also use vegetable fats in coatings and icings. They may be adapted flexibly to the product and offer savings. The melting behaviour of these fats is particularly important for product quality.
At body temperature coating fats may not contain any solid components in order to melt rapidly and completely in the mouth. This is important for an optimal mouth feel but also for flavour release.