Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1974-09-20
1976-05-25
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
A23L 100
Patent
active
039594980
ABSTRACT:
A one step process for applying sugar and an edible fat or oil to cereal bases. No separate step of spraying the oil into the cereal substrate is necessary. The invention also provides an emulsion cereal coating for achieving the above purpose, and a method of preparing said coating. A quantity of edible fats or oils or other edible oil-or fat-derived oleaginous material along with a quantity of emulsifier is added to an aqueous sugar solution to make up a syrup emulsion having a water content in the range of 9% - 34% by weight. The edible fat or oil and emulsifier are added to the aqueous syrup at a temperature ranging from 115.degree.F, to 155.degree.F., and after emulsification, the mixture is heated to about 180.degree.F. After enrobing of the cereal particles with this mixture, the coating is then dried. Coated cereal products so prepared are crisp, non-hygroscopic and milk resistant, but have a softer texture and are less frangible than conventional candy-coated cereal particles.
REFERENCES:
patent: 3582336 (1971-06-01), Rasmusson
Johnston Robert John
Lyall Angus Alexander
Jones Raymond N.
Nabisco Inc.
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