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US 12,357,007 B2Granted
Food product and coating
AssigneeConAgra Foods RDM, Inc.
InventorsMichael Jensen, Jenny Viviana Bermudez Lopez, Kirsten Fletter, Jacqueline Mathews, Clinton L. Johnson
Life of this patent
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Abstract
The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.
Claims20
A process for making a coating for a food product, the process comprising:
- heating oil to a temperature from about 190° F. to about 220° F., wherein the oil is from about 5% to about 20% by total weight of the coating;
- combining lecithin with the oil to form an oil and lecithin mixture, wherein the lecithin is about 0.10% to about 1.00% by total weight of the coating;
- emulsifying the oil and lecithin mixture with water to form an emulsion, wherein the water is about 25.0% to about 45.0% by total weight of the coating;
- adding dry ingredients to the emulsion, wherein the dry ingredients include:
- maltodextrin from about 20.0% to about 40.0% by total weight of the coating,
- sugar alcohol from about 5.0% to about 25.0% by total weight of the coating, and
- saccharide from about 2.0% to about 15.0% by total weight of the coating;
- mixing the emulsion and dry ingredients to form a coating mixture at a temperature from about 70° F. to about 200° F.;
- and
- cooking the coating mixture at a temperature from about 190° F. to about 212° F. until the coating mixture reaches a solids content from about 70% to 80% to form the coating.
7 more elements
Dependencies are inferred from the claim text.