FOOD COMPOSITION COMPRISING ONE OR A PLURALITY OF COATED FOOD PARTICLES

A method of making a food composition comprising one or a plurality of coated food particles is disclosed. The method comprises a step of providing one or a plurality of food particles. It further comprises a step of coating each of the food particle with carbohydrate. This results in a food composi...

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Bibliographische Detailangaben
Hauptverfasser:	BRUTSCH, Linda, PASCHE, Delphine, MEUNIER, Vincent Daniel Maurice
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MANUFACTURE, PREPARATION, OR INFUSION THEREOF 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 TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method of making a food composition comprising one or a plurality of coated food particles is disclosed. The method comprises a step of providing one or a plurality of food particles. It further comprises a step of coating each of the food particle with carbohydrate. This results in a food composition comprising one or a plurality of food particles coated with crystalline carbohydrate layer. The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate particles and has a closed porosity lower than 10%. A food composition comprising one or a plurality of coated food particles and a coated food particle are also disclosed. Est divulgué un procédé de fabrication d'une composition alimentaire comprenant une ou plusieurs particules alimentaires enrobées. Le procédé comprend une étape consistant à fournir une ou plusieurs particules alimentaires. Le procédé comprend en outre une étape consistant à revêtir chacune des particules alimentaires avec un glucide. Il en résulte une composition alimentaire comprenant une ou plusieurs particules alimentaires revêtues d'une couche de glucide cristallin. La couche de glucide cristallin comprend au moins 95 % de particules de glucide cristallin et présente une porosité fermée inférieure à 10 %. Sont également divulguées une composition alimentaire comprenant une ou plusieurs particules alimentaires enrobées et une particule alimentaire enrobée.