# US 10,368,562 B2 · Glazed baked snack food products and glaze for same

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- Number: US 10,368,562 B2
- Document ID: US10368562B2
- Status: Granted
- Kind: B2
- Application number: 14/684,976
- Filed: 2015-04-13
- Published: 2016-10-13
- Granted: 2019-08-06
- Earliest claimed: 2015-04-13
- Assignees: The Quaker Oats Company
- Applicants: The Quaker Oats Company
- Inventors: Catalina Maria Velez Argumedo; Sofia Leticia Fernandez Gomez; Beatriz Elena De la Pena Lavalle
- Web page: https://patentgrep.com/patent/US10368562B2

## CPC

- A23G 3/343: {Products for covering, coating, finishing, decorating}
- A21D 13/28: characterised by the coating composition
- A23P 20/00: Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

## Abstract

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.

## Claims

### Claim 1

An aqueous sugar coating consisting of:
water;
salt;
about 1% to about 2% juice concentrate; and
at least 60% added sugar, wherein greater than 16.5% of the aqueous sugar coating is reducing sugars, wherein the sugar lacks cornstarch, wherein said aqueous sugar coating has at least 68° Brix and said aqueous sugar coating substantially lacks solids at room temperatures.

### Claim 2 (depends on 1)

The aqueous sugar coating of claim 1 wherein the salt makes up 3% to about 4% of the aqueous sugar coating.

### Claim 3 (depends on 1)

The aqueous sugar coating of claim 1 wherein the sugar makes up 60% to about 73% of the aqueous sugar coating.

### Claim 4 (depends on 1)

The aqueous sugar coating of claim 1 remaining a stable liquid form at said room temperatures.

### Claim 5 (depends on 1)

The aqueous sugar coating of claim 1 wherein the reducing sugars comprise glucose and fructose.

### Claim 6 (depends on 1)

The aqueous sugar coating of claim 1 wherein the reducing sugar makes up greater than 18% of the aqueous sugar coating.

### Claim 7 (depends on 1)

The aqueous sugar coating of claim 1 wherein the reducing sugars makes up greater than 20% of the aqueous sugar coating.

### Claim 8 (depends on 1)

The aqueous sugar coating of claim 1 wherein the reducing sugars make up between 16.5% to 20% of the aqueous sugar coating.