Method for preparing food products with sweet fructose coatings

Details Method for preparing food products with sweet fructose coatings Method for preparing food products with sweet fructose coatings

1981-10-07

1983-04-05

Caroff, Marc L.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Liquid surface coating subsequent to application of...

426103, 426292, 426293, 426303, 426307, 426620, A23L 1164, A23G 300

Patent

active

043791719

ABSTRACT:
Disclosed are methods for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened ready-to-eat cereal. The coating contains a mixture of crystalline fructose and high fructose corn syrup. The amorphous fructose of the HFCS is converted in situ into the sweeter beta fructo-pyranose. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) applying HFCS seeded with up to 2% powdered crystalline fructose; (C) enrobing dry powdered crystalline fructose onto the cereal pieces in a weight ratio of crystalline fructose to HFCS of from 2:1 to 1:1; (D) coating the food base pieces with an edible oil; and (E) dusting with a dry powdered sugar.

REFERENCES:
patent: 2707153 (1955-04-01), Bettman
patent: 3094947 (1963-06-01), Green et al.
patent: 3615676 (1971-10-01), McKown et al.
patent: 4089984 (1978-05-01), Gilbertson
patent: 4097613 (1978-06-01), DeLauder et al.
patent: 4161545 (1979-07-01), Green et al.
patent: 4199373 (1980-04-01), Dwivedi et al.
patent: 4250195 (1981-02-01), Cherukuri et al.
patent: 4277504 (1981-07-01), Radlove

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