Co-crystallization of dextrose and sucrose on cereal products

Details Co-crystallization of dextrose and sucrose on cereal products Co-crystallization of dextrose and sucrose on cereal products

1977-01-05

1978-07-18

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426103, 426291, 426302, 426305, A23L 1164

Patent

active

041016807

ABSTRACT:
Dextrose and sucrose are co-crystallized onto the surface of breakfast cereal products; such as corn flakes, puffed wheat or puffed rice, by applying to the surface of said cereal product a powdered crystalline material comprising any of sucrose, dextrose or mixtures thereof, and coating the surface with a layer of a concentrated aqueous solution of dextrose and sucrose. The coated cereal product is then dried at a temperature below the browning temperature of the product. The resulting coated cereal product has a desirable frosted appearance.

REFERENCES:
patent: 2824009 (1958-02-01), Lindlow
patent: 2868647 (1959-01-01), Vollink
patent: 3557718 (1971-01-01), Chivers
patent: 3615676 (1971-10-01), McKown

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