Method of Coating Food Products

1) A method for coating a food product, said method comprising the steps of:

• forming a food product;
• applying a dry non-starch component onto the food product to form a layer comprising the dry non-starch component, wherein the dry non-starch component is free-flowing, said dry non-starch component comprising at least about 5% by weight of the total dry non-starch component of one of the following:
• a sorbitol dry component, the layer free of polysaccharides throughout the method;
• an erythritol dry component, the layer free of polysaccharides throughout the method;
• an arabitol dry component, the layer free of polysaccharides throughout the method;
• an xylitol dry component, the layer free of polysaccharides throughout the method;
• a lactitol dry component, the layer free of polysaccharides throughout the method;
• a maltitol dry component, the layer free of polysaccharides throughout the method
• a combination of isomalt and the sorbitol, the layer free of polysaccharides throughout the method;
• a shellac dry component, the layer free of fatty acid components throughout the method;
• a soluble-fiber dry component, the layer free of polyols;
• a fructose dry component;
• a trehalose dry component;
• a glucose dry component;
• a maltose dry component;
• and
• an isomaltulose dry component;
• and
• heating the non-starch dry component to a temperature sufficient to melt the dry component, thereby forming a food product comprising a liquid coating.