| 摘要 |
The moisture-sensitive core of a coated food ingredient, for example consisting of pasta, chocolate, cereals, fruit or nuts, in a water-containing environment, such as a dairy product, can be protected against ingress of moisture and loss of crispness by a moisture-resistant coating of a continuous fat layer in which 1 - 15 % ( m/m) water-insoluble and fat-insoluble particles having an average particle diameter of 1 - 100 mu m are present. The particles are in particular inorganic, for example consisting of silicon dioxide. |
| 申请人 |
FRIESLAND BRANDS B.V.;BASTIAANS, JOHANNES, ADRIANUS, HENRICUS, PETRUS;TAP, WILHELMUS, HENDRICUS, JOHANNES;BOUWMAN-TIMMERMANS, MARIA, PETRONELLA, JOHANNA, MARTINA;MANENSCHIJN, JAN, WILLEM |
发明人 |
BASTIAANS, JOHANNES, ADRIANUS, HENRICUS, PETRUS;TAP, WILHELMUS, HENDRICUS, JOHANNES;BOUWMAN-TIMMERMANS, MARIA, PETRONELLA, JOHANNA, MARTINA;MANENSCHIJN, JAN, WILLEM |
