Ready-to-eat cereal with reduced sugar coating
Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
1. A method of forming a reduced sugar coating composition for a food product comprising the steps of:
a) removing a positive amount of sugar up to 50% of the total sugar from a sugar containing coating composition; and
b) replacing the removed sugar with a composition consisting of a type 4 resistant starch,
wherein said type 4 resistant starch is present at a ratio of from 0.1 to 1 parts of said type 4 resistant starch per 3 parts of said removed sugar thereby forming a reduced sugar coating composition, and
wherein the level of said type 4 resistant starch comprises 10% or less by weight of the total weight of the food product to which the reduced sugar coating composition is applied.
2. The method of claim 1 wherein step b) comprises replacing the removed sugar with a type 4 resistant starch at a ratio of from 0.6 to 1 parts of said type 4 resistant starch per 3 parts of said removed sugar thereby forming a reduced sugar coating composition.
3. The method of claim 1 further comprising in step a) removing from 5 to 50% by weight of the sugar in the sugar containing coating composition.
4. The method of claim 1 further comprising in step a) removing from 10 to 40% by weight of the sugar in the sugar containing coating composition.
5. The method of claim 1 further comprising in step a) removing from 10 to 30% by weight of the sugar in the sugar containing coating composition.
6. The method of claim 1 wherein step b) further comprises replacing the removed sugar with a type 4 resistant starch from a source comprising at least one of potato, wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or a mixture thereof.
7. The method of claim 1 comprising the further step after step b) of applying the reduced sugar coating composition topically on to a food product.
8. The method of claim 7 wherein the food product comprises a ready-to-eat cereal; a granola, a trail mix, an energy bar, a granola bar, a cookie, a cake, a pie, a cracker, or a muffin.
9. The method of claim 7 comprising applying the reduced sugar coating composition topically on to a food product in an amount of from 10 to 60% by weight based on the total weight of the food product with the applied coating composition.
10. The method of claim 7 comprising applying the reduced sugar coating composition topically on to a food product in an amount of from 30 to 50% by weight based on the total weight of the food product with the applied coating composition.
11. The method of claim 7 comprising applying the reduced sugar coating composition topically on to a food product in an amount such that the amount of type 4 resistant starch in the coating is from 0.1 to 10% by weight based on the total weight of the food product with the applied coating composition.
12. The method of claim 7 comprising applying the reduced sugar coating composition topically on to a food product in an amount such that the amount of type 4 resistant starch in the coating is from 1 to 6% by weight based on the total weight of the food product with the applied coating composition.
13. The method of claim 7 comprising applying the reduced sugar coating composition topically on to a food product in an amount such that the amount of type 4 resistant starch in the coating is from 1 to 5% by weight based on the total weight of the food product with the applied coating composition.
14. The method of claim 1 or claim 7 comprising adding as part of the reduced sugar coating composition at least one high intensity sweetener, a flavor, or a mixture thereof.