Food product and coating
View Patent ↗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.
1. A popped popcorn product having a low-sweetness perception, the popped popcorn product comprising:
popped popcorn from about 10% to about 40% by total weight of the popped popcorn product;
a coating having a glass state and a glaze state, the coating being on the popped popcorn in the glass state, wherein the coating is from about 40% to about 80% by total weight of the popped popcorn product and includes:
maltodextrin from about 35% to about 50% by total weight of the coating,
sugar alcohol from about 10% to about 30% by total weight of the coating,
a sweetness inhibitor from about 0.1% to about 5.0% by total weight of the coating, and
water from about 1.0% to about 5.0% by total weight of the coating,
wherein the coating has a dextrose equivalent that is less than about 30 and the sweetness value of a 5 wt % aqueous solution of the coating is about equal to a 2% concentration of sucrose, wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid; and
a topical component.
2. The popped popcorn product of claim 1 , further comprising a texturizing agent, wherein the coating binds the texturizing agent to the popped popcorn.
3. The popped popcorn product of claim 2 , wherein the texturizing agent includes at least one member of a group consisting of: corn particulates, potato particulates, grain particulates, seed particulates, and nut particulates.
4. The popped popcorn product of claim 2 , wherein the texturizing agent includes at least one member of a group consisting of: particulates that provide a crunchy texture component to the popped popcorn product, particulates that provide a flavor component to the popped popcorn product, particulates that provide a color component to the popped popcorn product, particulates that provide a nutrient component to the popped popcorn product, and particulates that provide an aromatic component to the popped popcorn product.
5. The popped popcorn product of claim 1 , wherein the sugar alcohol includes isomalt.
6. The popped popcorn product of claim 1 , wherein the sugar alcohol includes at least one member of a group consisting of: lactitol, hydrogenated starch hydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, and xylitol.
7. The popped popcorn product of claim 1 , wherein the coating further comprises an oil from about 15% to about 25% by total weight of the coating.
8. The popped popcorn product of claim 1 , wherein the coating further comprises a saccharide from about 5.0% to about 20.0% by total weight of the coating.
9. The popped popcorn product of claim 8 , wherein the saccharide includes dextrose.
10. The popped popcorn product of claim 1 , wherein the coating further comprises lecithin from about 0.35% to about 0.60%.
11. The popped popcorn product of claim 1 , wherein the topical component includes at least one member of a group consisting of: a texture component, a flavor component, a color component, a nutrient component, and an aromatic component.
12. The popped popcorn product of claim 1 , wherein the glaze state of the coating includes a viscosity that is less than about 50,000 centipoises at temperatures less than about 325° F.
13. The popped popcorn product of claim 1 , wherein the glaze state of the coating includes a viscosity that is less than about 30,000 centipoises at temperatures less than about 325° F.
14. The popped popcorn product of claim 1 , wherein the glaze state of the coating includes a viscosity that is less than about 10,000 centipoises at temperatures less than about 325° F.
15. The popped popcorn product of claim 1 , wherein the glaze state of the coating includes a viscosity that is less than about 5,000 centipoises at temperatures less than about 325° F.
16. The popped popcorn product of claim 1 , wherein the dextrose equivalent is less than about 20.
17. The popped popcorn product of claim 1 , wherein the popped popcorn product is a component of at least one member of a group consisting of: a bar food product and an aggregated food product.
18. A popped popcorn product having a low-sweetness perception, the popped popcorn product comprising:
popped popcorn from about 10% to about 40% by total weight of the popped popcorn product;
a glass coating on the popped popcorn, wherein the coating is from about 40% to about 80% by total weight of the popped popcorn product, wherein the coating includes:
maltodextrin from about 35% to about 50% by total weight of the coating,
sugar alcohol from about 10% to about 30% by total weight of the coating, wherein the sugar alcohol includes at least one member of a group consisting of: isomalt, lactitol, hydrogenated starch hydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, and xylitol,
a sweetness inhibitor from about 2.0% to about 3.5% by total weight of the coating, wherein the sweetness inhibitor includes at least one member of a group consisting of a carboxylic acid and a gymnemic acid,
water from about 1.0% to about 5.0% by total weight of the coating, and
an oil from about 15% to about 25% by total weight of the coating; and
a topical component, wherein the topical component is from about 10% to about 15% by total weight of the popped popcorn product; wherein
the sweetness value of a 5 wt % aqueous solution of the coating is about equal to a 2% concentration of sucrose.
19. A popped popcorn product having a low-sweetness perception, the popped popcorn product comprising:
popped popcorn;
a glass coating encasing at least a portion of the popped popcorn, wherein the coating includes:
maltodextrin from about 35% to about 50% by total weight of the coating,
sugar alcohol from about 10% to about 30% by total weight of the coating,
a sweetness inhibitor from about 2.0% to about 3.5% by total weight of the coating,
a saccharide from about 5.0% to about 20.0% by weight of the coating,
an oil from about 15% to about 25% by total weight of the coating,
water from about 1.0% to about 5.0% by total weight of the coating, and
a lecithin from about 0.35% to about 0.60% by total weight of coating,
wherein the coating has a dextrose equivalent that is less than about 30 and the sweetness value of a 5 wt % aqueous solution of the coating is about equal to a 2% concentration of sucrose,
wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid;
a texturizing agent having particulates, wherein the coating binds the texturizing agent to the popped popcorn; and
a topical component covering at least a portion of the coating and texturizing agent wherein the topical component is from about 10% to about 15% by total weight of the popped popcorn product.