The present invention relates to a fat blend for use in coatings for ice confection, said fat blend being characterised by the following fatty acid composition: €¢ 2 wt.% ‰ C 8 ‰ 12 wt.%； €¢ 1 wt.% ‰ C 10 ‰ 10 wt.%； €¢ 25 wt.% ‰ C 12 ‰ 45 wt.%； €¢ 8 wt.% ‰ C 14 ‰ 18 wt.%； €¢ 8 wt.% ‰ C 16 ‰ 18 wt.%； €¢ 1 wt.% ‰ C 18:0 ‰ 10 wt.%； €¢ 14 wt.% ‰ C 18:1 ‰ 24 wt.%； €¢ 1 wt.% ‰ C 18:2 ‰ 10 wt.%； and €¢ total trans-unsaturated fatty acids <； 4 wt.%； €¢ total cis -unsaturated fatty acids 14 - 28 wt.% said fat blend further being characterised by the following solid fat profile: €¢ 65% ‰ N 0 ‰ 85%； €¢ 52% ‰ N 10 ‰ 72%； €¢ 37% ‰ N 15 ‰ 57%； €¢ 7% ‰ N 20 ‰ 27%； €¢ 0% ‰ N 30 ‰ 10%； €¢ N 35 ‰ 2%.
