METHOD FOR PRODUCING A REDUCED SUGAR-COATED FOOD PRODUCT BY DUAL APPLICATION AND SYSTEM THEREFORE

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups ar...

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Bibliographische Detailangaben
Hauptverfasser:	PEREZ-HERNANDEZ, Gabriela, HOMAN, Eric, WILLIAMS, Tamila
Format:	Patent
Sprache:	eng ; fre
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 system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar. Cette invention concerne un système et un procédé d'application d'un enrobage de sucre réduit sur un produit alimentaire. Le système utilise des applications séparées (simultanées ou séquentielles) d'un sirop de glucides sans saccharose par un premier applicateur et d'un sirop de saccharose par un second applicateur. Les doubles applications de sirops sont appliquées sans étape de séchage actif entre les applications. Le procédé permet d'obtenir un produit alimentaire enrobé présentant une agglutination réduite et un aspect cristallisé souhaité, même avec les niveaux réduits de sucre.