Coated Food Product and Method of Preparation

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.

主权项

1. An improved savory snack food item, comprising:
a food base having an exterior surface; and an emulsion slurry coating disposed upon at least a portion of the exterior surface of the food base in the form of a thin continuous homogeneous film, including: about 15 to 35% of the coating of low sweetness carbohydrates; about 15% to 35% of the coating of a shortening that is solid at room temperature; about 0.05% to 1% of at least one film forming gum; about 0.02% to about 0.8% emulsifier; a viscosity ranging from 600-2500 cps when at a temperature of between 60-85° C.; and, about 5% to 30% savory flavor solids, wherein the food base coated with the emulsion slurry coating establishes a savory snack food item having an outermost layer which is resistant to rub-off.