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

1981-06-12

1982-07-06

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, 426621, 426291, 426303, A23L 1164, A23L 118

Patent

active

043383394

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: 2707153 (1955-04-01), Bettman
patent: 2824009 (1958-02-01), Lindlow

Affiliated with

Also associated with

Rating

Co-crystallization of dextrose and sucrose on cereal products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Co-crystallization of dextrose and sucrose on cereal products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Co-crystallization of dextrose and sucrose on cereal products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2168570