White Coating

White coating is a general term for a confectionery coating, often made from sugar, vegetable fats (like palm kernel oil or coconut oil), and emulsifiers. It is typically a solid or semi-solid fat-based mixture that melts at body temperature, providing a smooth texture and a white appearance.

Manufacturers use white coating to provide a sweet, solid outer layer for confectionery items, baked goods, and protein bars. Its primary functions are to improve texture, add sweetness, and protect the inner product from moisture and air, thereby extending shelf life. It is commonly found in chocolates, candies, and ice cream coatings.

White coating is not typically considered a food additive in itself but rather a food ingredient. Its main component, sugar, contributes to energy intake. The fats used can be saturated, and high intakes of saturated fats are associated with increased blood cholesterol levels, according to the NHS. Regulatory bodies like the Food Standards Agency (FSA) do not set specific limits for 'white coating' as an ingredient, but the overall composition of foods containing it is subject to food law. Evidence does not suggest specific health concerns at typical consumption levels, but excessive intake of sugary and fatty foods is discouraged by dietary guidelines.