COATING METHOD FOR FROZEN SWEET PRODUCE

摘要

PURPOSE: To easily form crusts of low calorie which are smooth and retain hardness at room temp. for a specified period by immersing refrigerated confectionery products into a fluid aq. medium contg. an alkaline alginate metal salt and spraying an aq. calcium salt soln. thereto. CONSTITUTION: The refrigerated confectionery products are immersed into the fluid aq. medium (e.g.: medium contg. 0.1 to 1% xanthene and having pH4.5 to 6.0) contg. alkaline alginate metal salt (e.g.: sodium alginate) at 0.02 to 1%. The aq. soln, of 0.5 to 10% calcium salt is sprayed to the refrigerated confectionery products right thereafter, by which the crusts are formed.