Comestible coating process using hydrogenated isomComestible coating process using hydrogenated isomaltulose mixture altulose mixture

A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a coating syrup to the cores to build up a layer of coating on the cores; the coating syrup comprising a suspension made from a liquid solution of hydrogenated isomaltulose that is enriched t...

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Bibliographische Detailangaben
Hauptverfasser:	JULIUS W. ZUEHLKE JULIUS W. ZUEHLKE, DAVID G. BARKALOW DAVID G. BARKALOW, LINDELL C. RICHEY LINDELL C. RICHEY
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a coating syrup to the cores to build up a layer of coating on the cores; the coating syrup comprising a suspension made from a liquid solution of hydrogenated isomaltulose that is enriched to contain an excess of alpha-D-glucopyranosido-1,6-sorbitol (GPS) compared to alpha-D-glucopyranosido-1,1-mannitol (GPM) and a powder solid phase hydrogenated isomaltulose that is not enriched in GPS compared to GPM.