WO2015134374A1 - Coating compositions for consumable articles - Google Patents

Coating compositions for consumable articles Download PDF

Info

Publication number
WO2015134374A1
WO2015134374A1 PCT/US2015/018282 US2015018282W WO2015134374A1 WO 2015134374 A1 WO2015134374 A1 WO 2015134374A1 US 2015018282 W US2015018282 W US 2015018282W WO 2015134374 A1 WO2015134374 A1 WO 2015134374A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
coating
food grade
consumable article
foaming agent
Prior art date
Application number
PCT/US2015/018282
Other languages
French (fr)
Inventor
Melissa Kirby RIDDELL
Shawn E. Sprankle
Original Assignee
Tate & Lyle Ingredients Americas, LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US14/195,365 external-priority patent/US20140178535A1/en
Application filed by Tate & Lyle Ingredients Americas, LLC filed Critical Tate & Lyle Ingredients Americas, LLC
Publication of WO2015134374A1 publication Critical patent/WO2015134374A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to compositions useful for forming opaque, sweet- tasting coatings on consumable articles.
  • Many food products such as baked goods and ready-to-eat cereals, include an outer coating which is comprised mostly of sugar (sucrose).
  • Such coatings may serve multiple purposes, including, for example, providing cereals with longer bowl life, imparting a crispy but non-brittle texture to the food product, and giving the surface of the food product a frosted, opaque appearance that consumers find appealing.
  • Outer coatings of this type additionally provide enhanced sweetness and taste as compared to the uncoated food product, which typically is grain-based and has a relatively low sugar content.
  • Opaque (frosted) coatings on food products have conventionally been obtained by applying a layer of an aqueous composition having a high sucrose content (such as a sucrose syrup) to the surface of the food product and then drying the aqueous composition layer.
  • the crystallization of sucrose which takes place upon drying is primarily responsible for the opacity of the dried coating.
  • the sucrose content of such an aqueous composition is reduced (due to the introduction of other sweetening agents), the dried coatings obtained generally tend to have a glazed or translucent, rather than fully opaque, appearance, since sweetening agents other than sucrose typically have a lower propensity than sucrose to crystallize.
  • sweetening agents other than sucrose in combination with sucrose in such coating compositions may also interfere with the ability to obtain a fully opaque (frosted) dried coating due to inhibition of sucrose crystallization by such other sweetening agents.
  • These issues have proven to be challenging for food processors seeking to manufacture sweet-coated food articles where the sweet coating needs to be opaque, but with a reduced content of sucrose as compared to conventional "frosted" coatings.
  • Such food processors for cost reduction reasons and/or the desire to use certain sweetening agent sources (e.g., brown sugar, honey) for the flavor attributes they can provide to the finished food product, would be interested in the development of alternative coating compositions that do not require the use of high levels of sucrose and yet still create dried coatings of high opacity.
  • food processors would be desirous of coating systems that permit sucrose- based compositions to be used in lower amounts in order to achieve a preselected degree of opacity in a coating as compared to conventional sucrose-based compositions (thereby reducing costs and/or permitting the overall sugar content of the coated product to be reduced, while still providing a coated product that has a fully opaque, and thus visually appeali ng, coating of sweetener) .
  • Combining a food g rade emulsifier/foaming agent with water and at least one sweetening agent has been discovered to provide a composition which when coated onto a consumable article and dried results in a sweet-tasting coating which is more opaque (frosted) in appearance than an analogous coating obtained in the absence of the emulsifier/foaming agent. That is, incorporating the food grade emulsifier/foaming agent into an aqueous composition containi ng at least one sweetening agent improves the opacity of a dried coating of the aqueous composition.
  • the present invention thus makes possible the substitution (in whole or in part) of sweetening agents other than sucrose for the sucrose conventionally used in sweet coating formulations, without compromising the ability of the formulations to provide an opaque coating when dried on the surface of a consumable article. Additionally, the present invention permits the amount of a sucrose-based coating composition that must be applied to a food article in order to attain a d ried coating having a preselected degree of opacity to be reduced, as a result of the inclusion of a food grade emulsifier/foaming agent.
  • composition useful for forming an opaque coating on a consumable article wherein the composition is comprised of water, at least one sweetening agent, and at least one food grade emulsifier/foaming agent.
  • the composition may, in various aspects, either comprise no sucrose or comprise sucrose in an amount which is insufficient to render opaque a coating of the composition when dried on a consumable article in the absence of the at least one food grade emulsifier/foaming agent.
  • the at least one sweetening agent includes at least one high i ntensity sweetener, which may be a natural and/or synthetic high intensity sweetener.
  • the at least one sweetening agent may include at least one mono- and/or di-saccharide.
  • the at least one sweetening agent may include at least one polyol and/or oligomeric saccharide.
  • the at least one sweetening agent includes at least two sweetening agents selected from the group consisting of high intensity sweeteners, mono-saccharides, di-saccharides, polyols, oligomeric saccharides and combinations thereof.
  • the composition may be comprised of at least one syrup selected from the group consisting of sucrose syrups, glucose syrups, fructose syrups, corn syrups, high fructose corn syrups, brown sugar syrups, molasses, honey and combinations thereof.
  • composition may be essentially free of fatty substances and/or gums.
  • the composition may be in the form of a slurry.
  • the composition does not comprise an emulsion.
  • the food grade emulsifier/foaming agent may be a modified starch, in one aspect of the invention.
  • the composition may comprise from about 0.1 to about 10% by weight of food grade emulsifier/foaming agent.
  • the food grade emulsifier/foaming agent may be a lipophilic starch, according to one aspect of the invention.
  • the food grade emulsifier/foaming agent may be a lipophilic starch obtained by reacting starch with octenyl succinic anhydride.
  • a consumable article having an opaque coating comprised of a dried composition in accordance with any of the aforementioned aspects of the invention.
  • the consumable article in various aspects of the invention, may be selected from the group consisting of cereals, breakfast bars, granola bars, doughnuts, baked goods, energy bars, trail mixes, granoias, frozen dairy products, and confectioneries.
  • a method of making a sweet-coated consumable article comprising applying a layer comprised of a coating composition in accordance with any of the aforementioned aspects on a surface of a consumable article and drying the layer.
  • Another aspect of the invention provides a method of rendering a coating composition comprised of water and at least one sweetening agent more opaque in appearance when applied to a surface of a consumable article and dried, wherein the method comprises formulating the coating composition to include at least one food grade emulsifier/foaming agent.
  • the coating compositions of the present invention comprise water and at least one sweetening agent, together with one or more food grade emulsifiers/foaming agents which assist in rendering the coating composition opaque in appearance when the composition is applied as a layer on a consumable article and then dried.
  • the water and at least one of the sweetening agents may be supplied to the coating composition in the form of a syrup.
  • the water and sweetening agent may be provided separately. Other such variations and combinations thereof are also contemplated to be within the scope of the present invention.
  • the coating composition may comprise two sweetening agents, wherein a syrup comprising water and one of the sweetening agents and the other sweetening agent are combined with the one or more food grade emulsifiers/foaming agents to provide the coating composition.
  • a sweetening agent is provided in the form of a syrup, an additional quantity of water (besides the water present in the syrup) may be combined with the other ingredients to arrive at the coating composition.
  • the syrup or syrups used as a component of the coating composition may be any of the sweetener syrups known in the art such as, for example, sucrose syrups, glucose (dextrose) syrups, fructose syrups, com syrups, high fructose corn syrups, brown sugar syrups, molasses, honey and combinations thereof.
  • sweetener syrups known in the art such as, for example, sucrose syrups, glucose (dextrose) syrups, fructose syrups, com syrups, high fructose corn syrups, brown sugar syrups, molasses, honey and combinations thereof.
  • Such syrups may be combined with the food grade emulsifier/foaming agent(s) and other components of the coating composition in syrup form.
  • a dried syrup composition e.g ., dried syrup solids, such as corn syrup solids
  • water the food grade
  • Suitable sweetening agents for use in the coating compositions include any of the natural saccharides having a sweet taste when consumed, such as mono- and
  • saccharides include both the common sugars as well as the so-called rare sugars (such as allulose, sorbose and tagatose).
  • Such saccharides may be obtained from natural sources by isolation and purification or may be produced by conversion of other saccharides (e.g., by enzyme treatment).
  • Exemplary suitable natural saccharides include, without limitation, sucrose, glucose (dextrose), fructose, maltose, lactose, trehalose, allulose, sorbose, tagatose and combinations thereof.
  • Oligomeric saccharides such as oligosaccharides having a degree of polymerization of from 3 to 10 for example, may also be used; in one embodiment, such oligomeric saccharides are used in combination with mono- and/or di-saccharides.
  • Non-saccharide sweetening agents such as polyols (e.g., sugar alcohols) are also useful in the present invention.
  • suitable polyols include, without limitation, lactitol, xylitol, erythritol, sorbitol, maltitol, mannitol, glycerol, arabitol and combinations thereof.
  • Combinations of non-saccharide and saccharide sweetening agents may be utilized.
  • the sweetening agent may have a level of perceived sweetness lower than, approximately the same as, or greater than that of sucrose.
  • high intensity (high potency) sweeteners including both natural and synthetic sweeteners) may be used, either alone or in combination with other types of sweetening agents.
  • the coating composition contains one or more high intensity (high potency) sweetening agents having a sweet taste that is more intense (on an equal weight concentration basis) than sucrose.
  • high intensity sweetening agents may be employed to advantage in order to reduce the caloric content of the coating composition (as compared to that of an analogous coating composition based on sucrose as the sole sweetening agent) and/or to boost the perceived sweetness of the coating composition (due to the presence of one or more low intensity sweetening agents having a level of perceived sweetness less than that of sucrose).
  • Suitable natural high intensity sweetening agents include, but are not limited to, glycosides such as mogrosides (such as mogroside IV and mogroside V), steviol glycosides (such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, stevioside, dulcoside A, dulcoside B, steviolmonosides, and steviolbiosides), siamenoside and rubusoside.
  • Purified extracts containing such natural high intensity sweetening agents may be utilized, such as Luo Han Guo (monk fruit) extracts and Stevia extracts.
  • Suitable natural sweetening agents include brazzein, curculin, glycyrrhizin (glycyrrhizic acid) and its salts, mabinlin, monatin and its salts, monellin, pentadin, thaumatin, hernandulcin, phyllodulcin, glycyphyllin, phloridzin and the like.
  • Suitable natural high intensity sweetening agents also include modified sweetening agents which have been altered naturally or synthetically such as by fermentation, contacting with enzyme, or derivatization or substitution.
  • Suitable synthetic high intensity sweetening agents include, but are not limited to, sucralose, saccharin, cyclamate, acesulfame potassium, neotame, aspartame, neohesperidin dihydrochalcone, alitame and the like.
  • Suitable emulsifiers/foaming agents useful in the present invention include any of the substances approved for, or acceptable for use in, food products that have emulsifying and/or foaming characteristics (i.e., substances that are capable of emulsifying or foaming a composition when included in such composition).
  • Particularly suitable for use in the present invention are modified starches, including lipophilic starches.
  • Lipophilic starches may be prepared by reacting starch with a reagent which introduces lipophilic (hydrophobic) groups such as hydrocarbon chains (e.g., aliphatic groups containing, for example, 4 to 18 carbon atoms, which may be saturated or unsaturated) onto the backbone of a starch molecule through esterification reactions or the like.
  • the resulting modified starch contains both lipophilic and hydrophilic segments.
  • a suitable lipophilic starch may be obtained by reacting starch with an organic acid anhydride such as octenyl succinic anhydride or the like.
  • Lipophilic starches are well known in the art and are readily available from commercial sources, including from Tate & Lyle under the brand names MIRAMIST and MIRACAP.
  • Octenyl succinate anhydride starch obtained by reacting starch with octenyl succinate anhydride
  • Methods of making lipophilic starches (sometimes referred to as lipophilic modified starches) are described, for example, in U .S. Pat. Nos.
  • an amount of food grade emulsifier/foaming agent (which can be either a single emulsifier/foaming agent or a mixture of emulsifiers/foaming agents) is included in the coating composition which is effective to increase the opacity of the coating composition when applied as a coating and dried .
  • suitable amounts for such purpose are about 0.1 to about 10% by weight of the coating composition.
  • an amount of water is additionally present in the coating composition which is effective to render the composition sufficiently liquid and flowable to permit it to be applied as desired to the surface of a consumable article.
  • the coating composition may contain from about 10% to about 40% by weight water or from about 20% to about 35% by weight water.
  • compositions of the present invention may further comprise, in addition to the water, sweetening agent(s) and the food grade emulsifier/foaming agent(s), one or more additional ingredients such as, for example, vitamins,
  • the coating composition is essentially free or entirely free of any fatty substance (fats, oils, etc. ) .
  • the coating composition may comprise not more than 0.5 % by weight or not more than 0.1 % by weight fatty substances.
  • the coating composition is essentially free or entirely free of any proteinaceous substance.
  • the coating composition may comprise not more than 0.5 % by weight or not more than 0.1 % by weight proteinaceous substances.
  • the coating composition is essentially free or entirely free of any gum.
  • the coating composition may comprise not more than 0.5 % by weight or not more than 0.1 % by weight gums.
  • the coating composition is in the form of a slurry.
  • the liquid phase of the slurry may, for example, comprise water and sweetening agent(s) dissolved in the water.
  • the solid phase of the slurry may, for example, comprise the
  • the coating composition does not comprise an emulsion .
  • the coating compositions of the present invention can be used to coat a wide variety of consumable articles, including various food products, that typically have a sugar coating or icing.
  • food products are in solid (dry) form and are grain-based.
  • These products include, but are not limited to, all types of ready to eat cereal (including flaked cereals, puffed cereals, cereal clusters and extruded cereals) ; granola type products and so called trail mixes; energy bars and granola bars; baked goods such as cookies, cakes, pies, crackers, pastries and muffins; frozen dairy products such as ice cream cakes and ice cream novelties; confectioneries (candy); nuts and other such foods.
  • the coating compositions of the present invention can enhance the white colored frosted (opaque) appearance of the product.
  • a food grade emulsifier/foaming agent to a sweetener syrup helps to improve the opaque appearance of the sweetener syrup when applied as a coating to a consumable article and dried.
  • the coating compositions of the present invention may also be used to adhere cereal particles together to form cereal clusters, with the clusters having a frosted appearance.
  • the coating composition may be applied to the consumable article by any method known in the art.
  • the coating composition is sprayed onto the consumable article to form a coating.
  • the coating formed may be foamed (i.e., in the form of a foam). Agitation, frothing and other techniques known in the art for incorporating gas, in the form of small bubbles, into a liquid medium may be utilized to generate such a foam.
  • the composition can be provided in the form of a slurry or solution that is sprayed through a spray nozzle to coat the consumable article. In other embodiments, the composition is tumbled, extruded, brushed, knife-coated or roller- coated onto a surface of the consumable article.
  • the composition may be heated to a temperature above room temperature during application so as to improve the flow or other characteristics of the composition.
  • the thickness, coverage and pattern of the applied coating may each be varied as desired to meet consumer preferences or manufacturer needs.
  • the coating may fully or only partially cover the surface of the consumable article.
  • the applied coating may be dried to remove sufficient moisture to provide a solid, adherent coating on the consumable article.
  • the layer of coating composition on the consumable article may be dried to a moisture content of 5% by weight or less.
  • the coating is dried to a moisture content effective to render the dried coating non-tacky at room temperature. Drying may be facilitated or accelerated by any conventional technique, such as heating and/or induced air flow.
  • the components of the coating composition are selected such that when the composition is dried on a consumable article, the surface of the resulting coating is non-tacky at room temperature.
  • the present coating compositions can be provided in a discrete or separate package for application to the consumable article by the consumer.
  • the composition can be provided in a form suitable for use as an icing for application to a baked good such as a toaster strudel .
  • the composition can be disposed within suitable packaging (e.g ., fabricated from a moisture barrier flexible packing film fabricated into a pouch) and provided as a component of a kit article comprising the consumable article, the coating composition and instructions for use or application of the coating composition.
  • suitable packaging e.g ., fabricated from a moisture barrier flexible packing film fabricated into a pouch
  • Krystar® Liquid is a pure (99.5 + %) fructose syrup containing about 77% solids sold by Tate & Lyle.
  • Staleydex® 130 is a glucose syrup containing about 70% solids sold by Tate & Lyle.

Abstract

Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low.

Description

COATING COMPOSITIONS FOR CONSUMABLE ARTICLES
Cross-Reference to Related Applications
This application claims priority from United States Provisional Application No. 61/947, 147, filed March 3, 2014, United States Application No. 14/195,365, filed March 3, 2014, and British Application No. 1408397.6, filed May 12, 2014, the disclosures of each of which are incorporated herein by reference in their entirety for all purposes.
Field of the Invention
The present invention relates to compositions useful for forming opaque, sweet- tasting coatings on consumable articles.
Background of the Invention
Many food products, such as baked goods and ready-to-eat cereals, include an outer coating which is comprised mostly of sugar (sucrose). Such coatings may serve multiple purposes, including, for example, providing cereals with longer bowl life, imparting a crispy but non-brittle texture to the food product, and giving the surface of the food product a frosted, opaque appearance that consumers find appealing. Outer coatings of this type additionally provide enhanced sweetness and taste as compared to the uncoated food product, which typically is grain-based and has a relatively low sugar content.
Opaque (frosted) coatings on food products have conventionally been obtained by applying a layer of an aqueous composition having a high sucrose content (such as a sucrose syrup) to the surface of the food product and then drying the aqueous composition layer. The crystallization of sucrose which takes place upon drying is primarily responsible for the opacity of the dried coating. As the sucrose content of such an aqueous composition is reduced (due to the introduction of other sweetening agents), the dried coatings obtained generally tend to have a glazed or translucent, rather than fully opaque, appearance, since sweetening agents other than sucrose typically have a lower propensity than sucrose to crystallize. The presence of sweetening agents other than sucrose in combination with sucrose in such coating compositions may also interfere with the ability to obtain a fully opaque (frosted) dried coating due to inhibition of sucrose crystallization by such other sweetening agents. These issues have proven to be challenging for food processors seeking to manufacture sweet-coated food articles where the sweet coating needs to be opaque, but with a reduced content of sucrose as compared to conventional "frosted" coatings. Such food processors, for cost reduction reasons and/or the desire to use certain sweetening agent sources (e.g., brown sugar, honey) for the flavor attributes they can provide to the finished food product, would be interested in the development of alternative coating compositions that do not require the use of high levels of sucrose and yet still create dried coatings of high opacity.
Additionally, food processors would be desirous of coating systems that permit sucrose- based compositions to be used in lower amounts in order to achieve a preselected degree of opacity in a coating as compared to conventional sucrose-based compositions (thereby reducing costs and/or permitting the overall sugar content of the coated product to be reduced, while still providing a coated product that has a fully opaque, and thus visually appeali ng, coating of sweetener) .
Brief Summary of the Invention
Combining a food g rade emulsifier/foaming agent with water and at least one sweetening agent has been discovered to provide a composition which when coated onto a consumable article and dried results in a sweet-tasting coating which is more opaque (frosted) in appearance than an analogous coating obtained in the absence of the emulsifier/foaming agent. That is, incorporating the food grade emulsifier/foaming agent into an aqueous composition containi ng at least one sweetening agent improves the opacity of a dried coating of the aqueous composition. The present invention thus makes possible the substitution (in whole or in part) of sweetening agents other than sucrose for the sucrose conventionally used in sweet coating formulations, without compromising the ability of the formulations to provide an opaque coating when dried on the surface of a consumable article. Additionally, the present invention permits the amount of a sucrose-based coating composition that must be applied to a food article in order to attain a d ried coating having a preselected degree of opacity to be reduced, as a result of the inclusion of a food grade emulsifier/foaming agent.
One aspect of the invention provides a composition useful for forming an opaque coating on a consumable article, wherein the composition is comprised of water, at least one sweetening agent, and at least one food grade emulsifier/foaming agent.
The composition may, in various aspects, either comprise no sucrose or comprise sucrose in an amount which is insufficient to render opaque a coating of the composition when dried on a consumable article in the absence of the at least one food grade emulsifier/foaming agent.
In one aspect, the at least one sweetening agent includes at least one high i ntensity sweetener, which may be a natural and/or synthetic high intensity sweetener.
In another aspect, the at least one sweetening agent may include at least one mono- and/or di-saccharide.
In other aspects, the at least one sweetening agent may include at least one polyol and/or oligomeric saccharide.
In another aspect, the at least one sweetening agent includes at least two sweetening agents selected from the group consisting of high intensity sweeteners, mono-saccharides, di-saccharides, polyols, oligomeric saccharides and combinations thereof.
In a further aspect, the composition may be comprised of at least one syrup selected from the group consisting of sucrose syrups, glucose syrups, fructose syrups, corn syrups, high fructose corn syrups, brown sugar syrups, molasses, honey and combinations thereof.
In other aspects of the invention the composition may be essentially free of fatty substances and/or gums.
In another aspect, the composition may be in the form of a slurry.
In another aspect, the composition does not comprise an emulsion.
The food grade emulsifier/foaming agent may be a modified starch, in one aspect of the invention.
In one aspect of the invention, the composition may comprise from about 0.1 to about 10% by weight of food grade emulsifier/foaming agent.
The food grade emulsifier/foaming agent may be a lipophilic starch, according to one aspect of the invention.
In yet a further aspect of the invention, the food grade emulsifier/foaming agent may be a lipophilic starch obtained by reacting starch with octenyl succinic anhydride.
Also provided by the present invention is a consumable article having an opaque coating comprised of a dried composition in accordance with any of the aforementioned aspects of the invention.
The consumable article, in various aspects of the invention, may be selected from the group consisting of cereals, breakfast bars, granola bars, doughnuts, baked goods, energy bars, trail mixes, granoias, frozen dairy products, and confectioneries.
Additionally contemplated by the present invention is a method of making a sweet-coated consumable article, comprising applying a layer comprised of a coating composition in accordance with any of the aforementioned aspects on a surface of a consumable article and drying the layer.
Another aspect of the invention provides a method of rendering a coating composition comprised of water and at least one sweetening agent more opaque in appearance when applied to a surface of a consumable article and dried, wherein the method comprises formulating the coating composition to include at least one food grade emulsifier/foaming agent.
Detailed Description of the Invention
The coating compositions of the present invention comprise water and at least one sweetening agent, together with one or more food grade emulsifiers/foaming agents which assist in rendering the coating composition opaque in appearance when the composition is applied as a layer on a consumable article and then dried. In one embodiment, the water and at least one of the sweetening agents may be supplied to the coating composition in the form of a syrup. In another embodiment, the water and sweetening agent may be provided separately. Other such variations and combinations thereof are also contemplated to be within the scope of the present invention. For example, the coating composition may comprise two sweetening agents, wherein a syrup comprising water and one of the sweetening agents and the other sweetening agent are combined with the one or more food grade emulsifiers/foaming agents to provide the coating composition. If a sweetening agent is provided in the form of a syrup, an additional quantity of water (besides the water present in the syrup) may be combined with the other ingredients to arrive at the coating composition.
In one embodiment of the invention, the syrup or syrups used as a component of the coating composition may be any of the sweetener syrups known in the art such as, for example, sucrose syrups, glucose (dextrose) syrups, fructose syrups, com syrups, high fructose corn syrups, brown sugar syrups, molasses, honey and combinations thereof. Such syrups may be combined with the food grade emulsifier/foaming agent(s) and other components of the coating composition in syrup form. Alternatively, a dried syrup composition (e.g ., dried syrup solids, such as corn syrup solids) may be simultaneously or sequentially combined with water, the food grade
emulsifier/foaming(s) and other components to obtain coating compositions in accordance with the present invention.
Suitable sweetening agents for use in the coating compositions include any of the natural saccharides having a sweet taste when consumed, such as mono- and
disaccharides. These naturally occurring saccharides include both the common sugars as well as the so-called rare sugars (such as allulose, sorbose and tagatose). Such saccharides may be obtained from natural sources by isolation and purification or may be produced by conversion of other saccharides (e.g., by enzyme treatment).
Exemplary suitable natural saccharides include, without limitation, sucrose, glucose (dextrose), fructose, maltose, lactose, trehalose, allulose, sorbose, tagatose and combinations thereof. Oligomeric saccharides, such as oligosaccharides having a degree of polymerization of from 3 to 10 for example, may also be used; in one embodiment, such oligomeric saccharides are used in combination with mono- and/or di-saccharides.
Non-saccharide sweetening agents such as polyols (e.g., sugar alcohols) are also useful in the present invention. Examples of suitable polyols include, without limitation, lactitol, xylitol, erythritol, sorbitol, maltitol, mannitol, glycerol, arabitol and combinations thereof. Combinations of non-saccharide and saccharide sweetening agents may be utilized. The sweetening agent may have a level of perceived sweetness lower than, approximately the same as, or greater than that of sucrose. For example, high intensity (high potency) sweeteners (including both natural and synthetic sweeteners) may be used, either alone or in combination with other types of sweetening agents. In one embodiment of the invention, the coating composition contains one or more high intensity (high potency) sweetening agents having a sweet taste that is more intense (on an equal weight concentration basis) than sucrose. Such high intensity sweetening agents may be employed to advantage in order to reduce the caloric content of the coating composition (as compared to that of an analogous coating composition based on sucrose as the sole sweetening agent) and/or to boost the perceived sweetness of the coating composition (due to the presence of one or more low intensity sweetening agents having a level of perceived sweetness less than that of sucrose).
Suitable natural high intensity sweetening agents include, but are not limited to, glycosides such as mogrosides (such as mogroside IV and mogroside V), steviol glycosides (such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, stevioside, dulcoside A, dulcoside B, steviolmonosides, and steviolbiosides), siamenoside and rubusoside. Purified extracts containing such natural high intensity sweetening agents may be utilized, such as Luo Han Guo (monk fruit) extracts and Stevia extracts. Other suitable natural sweetening agents include brazzein, curculin, glycyrrhizin (glycyrrhizic acid) and its salts, mabinlin, monatin and its salts, monellin, pentadin, thaumatin, hernandulcin, phyllodulcin, glycyphyllin, phloridzin and the like. Suitable natural high intensity sweetening agents also include modified sweetening agents which have been altered naturally or synthetically such as by fermentation, contacting with enzyme, or derivatization or substitution.
Suitable synthetic high intensity sweetening agents include, but are not limited to, sucralose, saccharin, cyclamate, acesulfame potassium, neotame, aspartame, neohesperidin dihydrochalcone, alitame and the like.
Suitable emulsifiers/foaming agents useful in the present invention include any of the substances approved for, or acceptable for use in, food products that have emulsifying and/or foaming characteristics (i.e., substances that are capable of emulsifying or foaming a composition when included in such composition). Particularly suitable for use in the present invention are modified starches, including lipophilic starches. Lipophilic starches may be prepared by reacting starch with a reagent which introduces lipophilic (hydrophobic) groups such as hydrocarbon chains (e.g., aliphatic groups containing, for example, 4 to 18 carbon atoms, which may be saturated or unsaturated) onto the backbone of a starch molecule through esterification reactions or the like. The resulting modified starch contains both lipophilic and hydrophilic segments. For example, a suitable lipophilic starch may be obtained by reacting starch with an organic acid anhydride such as octenyl succinic anhydride or the like. Lipophilic starches are well known in the art and are readily available from commercial sources, including from Tate & Lyle under the brand names MIRAMIST and MIRACAP. Octenyl succinate anhydride starch (obtained by reacting starch with octenyl succinate anhydride) is a particularly suitable lipophilic starch . Methods of making lipophilic starches (sometimes referred to as lipophilic modified starches) are described, for example, in U .S. Pat. Nos. 2,661,349; 4,035,235; 5,672,699; and 6,037,466 as well as in U.S. Pat. Publication No. 2011/0287165, each of which is incorporated herein by reference in its entirety for all purposes. Lipophilic starches a re also described in the following treatises : "Starch :
Chemistry and Technology," Second Edition, edited by R. L. Whistler et al . , 1988, pp. 341-343 ; and "Modified Starches - Properties and Uses," edited by O. Wurzburg, 1986, Chapter 9, pp. 131- 147.
Generally speaking, an amount of food grade emulsifier/foaming agent (which can be either a single emulsifier/foaming agent or a mixture of emulsifiers/foaming agents) is included in the coating composition which is effective to increase the opacity of the coating composition when applied as a coating and dried . Typically, suitable amounts for such purpose are about 0.1 to about 10% by weight of the coating composition.
An amount of water is additionally present in the coating composition which is effective to render the composition sufficiently liquid and flowable to permit it to be applied as desired to the surface of a consumable article. Generally speaking, it will be advantageous to avoid the use of excessive amounts of water, in order to help reduce drying times, utility costs and so forth. For example, the coating composition may contain from about 10% to about 40% by weight water or from about 20% to about 35% by weight water.
The coating compositions of the present invention may further comprise, in addition to the water, sweetening agent(s) and the food grade emulsifier/foaming agent(s), one or more additional ingredients such as, for example, vitamins,
preservatives, stabilizers, pH adjusting agents, colorants, flavors (flavorants), fragrances, triglycerides (oils, fats), thickeners, rheology control agents, protein sources, flavor/taste enhancers (including sweetness enhancers and modifiers that are not themselves sweetening agents) and the like. However, in one embodiment of the invention, the coating composition is essentially free or entirely free of any fatty substance (fats, oils, etc. ) . For example, the coating composition may comprise not more than 0.5 % by weight or not more than 0.1 % by weight fatty substances. In another embodiment, the coating composition is essentially free or entirely free of any proteinaceous substance. For example, the coating composition may comprise not more than 0.5 % by weight or not more than 0.1 % by weight proteinaceous substances. In another embodiment, the coating composition is essentially free or entirely free of any gum. For example, the coating composition may comprise not more than 0.5 % by weight or not more than 0.1 % by weight gums.
In one embodiment, the coating composition is in the form of a slurry. The liquid phase of the slurry may, for example, comprise water and sweetening agent(s) dissolved in the water. The solid phase of the slurry may, for example, comprise the
emulsifier/foaming agent(s). In another embodiment, the coating composition does not comprise an emulsion .
The coating compositions of the present invention can be used to coat a wide variety of consumable articles, including various food products, that typically have a sugar coating or icing. Typically, such food products are in solid (dry) form and are grain-based. These products include, but are not limited to, all types of ready to eat cereal (including flaked cereals, puffed cereals, cereal clusters and extruded cereals) ; granola type products and so called trail mixes; energy bars and granola bars; baked goods such as cookies, cakes, pies, crackers, pastries and muffins; frozen dairy products such as ice cream cakes and ice cream novelties; confectioneries (candy); nuts and other such foods. The coating compositions of the present invention can enhance the white colored frosted (opaque) appearance of the product. The addition of a food grade emulsifier/foaming agent to a sweetener syrup helps to improve the opaque appearance of the sweetener syrup when applied as a coating to a consumable article and dried. The coating compositions of the present invention may also be used to adhere cereal particles together to form cereal clusters, with the clusters having a frosted appearance.
The coating composition may be applied to the consumable article by any method known in the art. In one embodiment, the coating composition is sprayed onto the consumable article to form a coating. The coating formed may be foamed (i.e., in the form of a foam). Agitation, frothing and other techniques known in the art for incorporating gas, in the form of small bubbles, into a liquid medium may be utilized to generate such a foam. The composition can be provided in the form of a slurry or solution that is sprayed through a spray nozzle to coat the consumable article. In other embodiments, the composition is tumbled, extruded, brushed, knife-coated or roller- coated onto a surface of the consumable article. The composition may be heated to a temperature above room temperature during application so as to improve the flow or other characteristics of the composition. The thickness, coverage and pattern of the applied coating may each be varied as desired to meet consumer preferences or manufacturer needs. For example, the coating may fully or only partially cover the surface of the consumable article. The applied coating may be dried to remove sufficient moisture to provide a solid, adherent coating on the consumable article. For example, the layer of coating composition on the consumable article may be dried to a moisture content of 5% by weight or less. In one embodiment, the coating is dried to a moisture content effective to render the dried coating non-tacky at room temperature. Drying may be facilitated or accelerated by any conventional technique, such as heating and/or induced air flow. Prior to drying, sprinkles, seasonings or other toppings can be applied to the consumable article, on top of the layer of the coating composition. In one embodiment, the components of the coating composition are selected such that when the composition is dried on a consumable article, the surface of the resulting coating is non-tacky at room temperature. In still other embodiments, the present coating compositions can be provided in a discrete or separate package for application to the consumable article by the consumer. For example, the composition can be provided in a form suitable for use as an icing for application to a baked good such as a toaster strudel . In this embodiment, the composition can be disposed within suitable packaging (e.g ., fabricated from a moisture barrier flexible packing film fabricated into a pouch) and provided as a component of a kit article comprising the consumable article, the coating composition and instructions for use or application of the coating composition.
Examples
To demonstrate the advantages of the present invention, syrup slurries corresponding to the examples listed in Table 1 were prepared.
Table 1.
Figure imgf000009_0001
Krystar® Liquid is a pure (99.5 + %) fructose syrup containing about 77% solids sold by Tate & Lyle. Staleydex® 130 is a glucose syrup containing about 70% solids sold by Tate & Lyle.
The syrup slurries of Table 1 were prepared in accordance with the following procedure:
1) Weigh syrup (liquid sweetener) and lipophilic starch (if used). 2) Thoroughly mix lipophilic starch (if used) into liquid sweetener at room temperature.
3) Heat mixture to 200°F + 5°F with moderate agitation with wire whisk.
Record any foaming observations.
4) Measure brix using refractometer and record results.
5) Weigh slurry into tared sprayer canister and record weight.
6) Seal canister with lid and open pressure valve to 40 psi.
The following procedures were used to apply the slurries:
1) Lay waxy paper onto perforated half sheet pan and spray slurry onto paper
2) Turn off pressure valve and remove canister lid and allow excess slurry to drain.
3) Weigh tared canister with remaining slurry and record value.
4) Dry in convection oven at 285F on low fan speed. Be sure that paper is
secured to pan.
5) Bake for 4 minutes.
6) Record tackiness and opaqueness of coating.
The results obtained, which are shown in Table 2, demonstrate that the incorporation of a lipophilic starch into a low sucrose syrup provides a composition whi when dried onto the surface of a substrate is opaque and frosted in appearance.
Table 2.
Example Initial Slurry Final Slurry Wt. Slurry Final Observations
Wt. (grams) (grams) Applied (%)
1 (Control) 370.36 351.32 5.14 Dried completely; no tackiness; completely clear in appearance and brittle on wax paper
2 (Invention) 361.92 337.73 6.68 Dried completely;
slightly tacky; opaque or frosty in appearance; brittle on wax paper
3 (Control) 363.45 328.14 9.72 Dried completely; no tackiness; completely clear in appearance and brittle on wax paper
4 (Invention) 360.93 333.62 Dried 7.57 Dried completely; no completely; tackiness; opaque or slightly tacky; frosty in appearance; opaque or brittle on wax paper frosty in
appearance;
brittle on wax
paper

Claims

What is claimed is:
1. A composition useful for forming an opaque coating on a consumable article, wherein the composition is comprised of water, at least one sweetening agent, and at least one food grade emuisifier/foaming agent.
2. The composition of claim 1, wherein the composition either comprises no sucrose or comprises sucrose in an amount which is insufficient to render opaque a coating of the composition when dried on a consumable article in the absence of the at least one food grade emuisifier/foaming agent.
3. The composition of claim 1 or 2, wherein the at least one sweetening agent includes at least one high intensity sweetener.
4. The composition of any one of claims 1 to 3, wherein the at least one sweetening agent includes at least one mono- and/or di-saccharide.
5. The composition of any one of claims 1 to 4, wherein the at least one sweetening agent includes at least one polyol and/or oligomeric saccharide.
6. The composition of any one of claims 1 to 5, wherein the composition is comprised of at least one syrup selected from the group consisting of sucrose syrups, glucose syrups, fructose syrups, corn syrups, high fructose corn syrups, brown sugar syrups, molasses, honey and combinations thereof.
7. The composition of any one of claims 1 to 6, wherein the composition is essentially free of fatty substances.
8. The composition of any one of claims 1 to 7, wherein the composition is essentially free of gums.
9. The composition of any one of claims 1 to 8, wherein the composition is in the form of a slurry.
10. The composition of any one of claims 1 to 9, wherein the composition does not comprise an emulsion.
11. The composition of any one of claims 1 to 10, wherein the food grade
emuisifier/foaming agent is a modified starch.
12. The composition of any one of claims 1 to 11, wherein the composition comprises from about 0.1 to about 10% by weight of food grade emuisifier/foaming agent.
13. The composition of any one of claims 1 to 12, wherein the food grade
emuisifier/foaming agent is a lipophilic starch.
14. The composition of any one of claims 1 to 13, wherein the food grade
emuisifier/foaming agent is a lipophilic starch obtained by reacting starch with octenyi succinic anhydride.
15. A consumable article having an opaque coating comprised of a dried composition in accordance with any one of claims 1 to 14.
16. The consumable article of claim 15, wherein the consumable article is selected from the group consisting of cereals, breakfast bars, granola bars, doughnuts, baked goods, energy bars, trail mixes, granolas, frozen dairy products, and confectioneries.
17. A method of making a sweet-coated consumable article, comprising applying a layer comprised of a coating composition in accordance with any one of claims 1 to 14 on a surface of a consumable article and drying the layer.
18. A method of rendering a coating composition comprised of water and at least one sweetening agent more opaque in appearance when applied to a surface of a
consumable article and dried, wherein the method comprises formulating the coating composition to include at least one food grade emulsifier/foaming agent.
PCT/US2015/018282 2014-03-03 2015-03-02 Coating compositions for consumable articles WO2015134374A1 (en)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
US201461947147P 2014-03-03 2014-03-03
US14/195,365 US20140178535A1 (en) 2012-12-20 2014-03-03 Coating compositions for consumable articles
US61/947,147 2014-03-03
US14/195,365 2014-03-03
GBGB1408397.6 2014-05-12
GB201408397A GB201408397D0 (en) 2014-03-03 2014-05-12 Coaring compositions for consumable articles

Publications (1)

Publication Number Publication Date
WO2015134374A1 true WO2015134374A1 (en) 2015-09-11

Family

ID=51032634

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2015/018282 WO2015134374A1 (en) 2014-03-03 2015-03-02 Coating compositions for consumable articles

Country Status (2)

Country Link
GB (1) GB201408397D0 (en)
WO (1) WO2015134374A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019152833A1 (en) * 2018-02-01 2019-08-08 Kellogg Company A process of stabilizing and spraying a foam to mimic the appearance of frosting
US20210289828A1 (en) * 2020-03-20 2021-09-23 General Mills, Inc. Shelf Stable Food Coating

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3649302A (en) * 1969-11-10 1972-03-14 Cpc International Inc Process of producing a ready-to-spread frosting
US4035235A (en) * 1973-03-12 1977-07-12 Anheuser-Busch, Incorporated Method of making lipophilic starch derivatives
GB1511392A (en) * 1976-05-14 1978-05-17 Gen Foods Corp Coatings for sweetened foods
US5030460A (en) * 1990-02-23 1991-07-09 The Nutra Sweet Company Sugar free formulations for marshmallow bits and frosted coatings
US20050255218A1 (en) * 2004-04-26 2005-11-17 Green Daniel R Low sugar presweetened dry coated cereals and method of preparation
US20060286223A1 (en) * 2005-06-15 2006-12-21 Carol Long Reduced sugar RTE cereals with maltodextrin
DE202009007393U1 (en) * 2009-02-25 2010-07-22 Sensient Food Colors Germany Gmbh Coagulant for the coating of medicines and foodstuffs
US20120121773A1 (en) * 2010-11-16 2012-05-17 Timothy Vande Giessen Ready-to-eat cereal with reduced sugar coating

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3649302A (en) * 1969-11-10 1972-03-14 Cpc International Inc Process of producing a ready-to-spread frosting
US4035235A (en) * 1973-03-12 1977-07-12 Anheuser-Busch, Incorporated Method of making lipophilic starch derivatives
GB1511392A (en) * 1976-05-14 1978-05-17 Gen Foods Corp Coatings for sweetened foods
US5030460A (en) * 1990-02-23 1991-07-09 The Nutra Sweet Company Sugar free formulations for marshmallow bits and frosted coatings
US20050255218A1 (en) * 2004-04-26 2005-11-17 Green Daniel R Low sugar presweetened dry coated cereals and method of preparation
US20060286223A1 (en) * 2005-06-15 2006-12-21 Carol Long Reduced sugar RTE cereals with maltodextrin
DE202009007393U1 (en) * 2009-02-25 2010-07-22 Sensient Food Colors Germany Gmbh Coagulant for the coating of medicines and foodstuffs
US20120121773A1 (en) * 2010-11-16 2012-05-17 Timothy Vande Giessen Ready-to-eat cereal with reduced sugar coating

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019152833A1 (en) * 2018-02-01 2019-08-08 Kellogg Company A process of stabilizing and spraying a foam to mimic the appearance of frosting
US11425925B2 (en) 2018-02-01 2022-08-30 Kellogg Company Process of stabilizing and spraying a foam to mimic the appearance of frosting
US11950621B2 (en) 2018-02-01 2024-04-09 Kellogg Company Process of stabilizing and spraying a foam to mimic the appearance of frosting
US20210289828A1 (en) * 2020-03-20 2021-09-23 General Mills, Inc. Shelf Stable Food Coating
CN115334904A (en) * 2020-03-20 2022-11-11 通用磨坊公司 Shelf stable food coatings

Also Published As

Publication number Publication date
GB201408397D0 (en) 2014-06-25

Similar Documents

Publication Publication Date Title
US8361235B2 (en) Low-viscosity reduced-sugar syrup, methods of making, and applications thereof
AU2009244077B2 (en) Sweetener, methods of preparing sweetener and applications thereof
US20060093720A1 (en) Pumpable, semi-solid low calorie sugar substitute compositions
US20160302463A1 (en) Food and beverage products comprising allulose (psicose)
AU2011272861B2 (en) Reduced sucrose sugar coatings for cereals and methods of preparation
US20130040018A1 (en) Reduced calorie and sugar-free coating for food products comprising erythritol and a bulking agent
US20130078193A1 (en) Sweetener Compositions, Methods of Making Same and Consumables Containing Same
US9999240B2 (en) Carbohydrate compositions
US20150320075A1 (en) Coating compositions for consumable articles
JP5492537B2 (en) Sugar coating composition, bakery product coated with the sugar coating composition, and method for producing the bakery product
US9730464B2 (en) Carbohydrate compositions
Mariotti et al. Sugar and sweeteners
WO2015134374A1 (en) Coating compositions for consumable articles
US20140178535A1 (en) Coating compositions for consumable articles
EP3160261B1 (en) Coating compositions for consumable articles

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15710053

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15710053

Country of ref document: EP

Kind code of ref document: A1