Thomas J. Nack;Christine Nowakowski;Alan A. Oppenheimer;Michael A. Staeger;Anthony J. Larson;Terry R. Harrington;Victor T. Huang;Noel Pollen
发明人:
Thomas J. Nack,Terry R. Harrington,Victor T. Huang,Anthony J. Larson,Christine Nowakowski,Alan A. Oppenheimer,Noel Pollen,Michael A. Staeger
申请号：
US12692702
公开号：
US08697159B2
申请日:
2010.01.25
申请国别(地区):
US
年份:
2014
代理人:
摘要：
Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
