Food product and coating
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 coating for popped popcorn, the coating having a low-sweetness perception and comprising:
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;
water from about 1.0% to about 5.0% by total weight of the coating; and
a sweetness inhibitor from about 0.1% to about 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;
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.
2. The coating of claim 1 , further comprising oil from about 15% to about 25% by weight of the coating.
3. The coating of claim 1 , further comprising a saccharide from about 5.0% to about 20.0% by total weight of the coating.
4. The coating of claim 3 , wherein the saccharide includes dextrose.
5. The coating of claim 1 , further comprising lecithin from about 0.35% to about 0.60% by total weight of the coating.
6. The coating of claim 5 , wherein the lecithin includes a deflavored lecithin.
7. The coating of claim 1 , wherein the glass transition temperature of the coating is from about 145° F. to about 155° F.
8. The coating of claim 1 , wherein the coating has a glaze state, wherein when in the glaze state, the coating has a viscosity that is less than about 50,000 centipoises at temperatures less than about 325° F.
9. The coating of claim 1 , wherein the coating has a glaze state, wherein when in the glaze state, the coating has a viscosity that is less than about 30,000 centipoises at temperatures less than about 325° F.
10. The coating of claim 1 , wherein the coating has a glaze state, wherein when in the glaze state, the coating has a viscosity that is less than about 10,000 centipoises at temperatures less than about 325° F.
11. The coating of claim 1 , wherein the coating has a glaze state, wherein when in the glaze state, the coating has a viscosity that is less than about 5,000 centipoises at temperatures less than about 325° F.
12. A coating for a popped popcorn product, the coating having a low-sweetness perception and comprising:
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;
water from about 1.0% to 5.0% by total weight of the coating; and
oil from about 15% to about 25% by 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 coating has a glass transition from about 145° F. to about 155° F.;
wherein the coating has a glaze state; and
wherein when in the glaze state, the viscosity of the coating is less than about 50,000 centipoises at temperatures less than about 325° F., wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid.
13. The coating of claim 12 , wherein the sugar alcohol is at least one member of a group selected from isomalt, lactitol, hydrogenated starch hydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, and xylitol.
14. The coating of claim 12 , wherein when in the glaze state, the coating has a viscosity that is less than about 10,000 centipoises at temperatures less than about 325° F.
15. The coating of claim 12 , wherein when in the glaze state, the coating has a viscosity that is less than about 5,000 centipoises at temperatures less than about 325° F.
16. A coating for a popped popcorn product, the coating having a low-sweetness perception and comprising:
maltodextrin from about 35% to about 50% by total weight of coating;
sugar alcohol from about 10% to about 30% by total weight of the coating, wherein the sugar alcohol is 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 is at least one member of a group consisting of a carboxylic acid and a gymnemic acid;
a saccharide from about 5.0% to about 20.0% by total weight of the coating;
oil from about 15% to about 25% by weight of the coating;
water from about 1.0% to 5.0% by total weight of the coating; and
lecithin from about 0.35% to about 0.60% by total weight of the coating;
wherein the coating has a dextrose equivalent that is less than about 20 and the sweetness value of a 5 wt % aqueous solution of the coating is about equal to a 2% concentration of sucrose, wherein the coating has a glass transition from about 145° F. to about 155° F.; and
wherein the coating has a glaze state, wherein when in the glaze state, the solids content is greater than about 95.0% and the viscosity of the coating is less than about 20,000 centipoises at temperatures from about 270° F. to about 310° F.
17. The coating of claim 16 , wherein the viscosity is less than about 10,000 centipoises at temperatures from about 270° F. to about 310° F.
18. The coating of claim 16 , wherein the viscosity is less than about 5,000 centipoises at temperatures from about 270° F. to about 310° F.
19. The coating of claim 16 , wherein the viscosity is less than about 3,000 centipoises at temperatures from about 270° F. to about 310° F.