Sweetened food product and method of preparation
Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.
1. A method for preparing a pre-sweetened comestible comprising a base and a dried coating, the method comprising:
providing a base, and
forming a dried coating on the base by:
applying sweet oil to the base, the sweet oil comprising oil and sucrose,
the sucrose being at least partially crystalline, and
applying a separate sugars slurry, that is different from the sweet oil, to the base, the sugars slurry comprising sucrose, and non-sucrose soluble solids, and water,
wherein the sweet oil comprises powdered sugar and the sweet oil is applied to the base to provide powdered sugar in a range from about 0.01 to 5 weight percent (dry basis) of the weight of the base and coating.
2. A method according to claim 1 comprising first applying the sweet oil, and subsequently applying the sugars slurry.
3. A method according to claim 1 comprising first applying the sugars slurry, and subsequently applying the sweet oil.
4. A method according to claim 1 comprising simultaneously applying a stream of the sugars slurry and a separate stream of the sweet oil.
5. A method according to claim 1 wherein the sweet oil comprises: from about 20 to about 50 weight percent sucrose and from about 50 to about 80 weight percent oil on a dry basis.
6. A method according to claim 1 wherein the sweet oil comprises sucrose particles having an average particle size (volume average) of 100 microns or less.
7. A method according to claim 1 comprising drying the coating to a dried coating, wherein the percent crystallinity of sucrose in the dried coating is a value y or greater calculated according to the formula:
crystallinity( y )percent≥2.28 x 2 −1.19 x+ 0.28
wherein x is a ratio of weight sucrose per total weight soluble solids in the coating.
8. A method according to claim 1 wherein the sugars slurry includes 80% or less sucrose (dry wt. basis) and 15-20% non-sucrose soluble solids (dry wt. basis).
9. A method according to claim 8 wherein the sugars slurry is applied at a temperature of about 200 to 250° F.
10. A method according to claim 8 wherein the sugars slurry further includes about 5 to 12% insoluble solids (dry wt. basis).
11. A method for preparing a pre-sweetened comestible comprising a base and a dried coating, the method comprising:
providing a base, and
forming a dried coating on the base by:
applying sweet oil to the base, the sweet oil comprising oil and sucrose, with the sweet oil including from about 5 to about 66 weight percent sucrose, and from about 34 to about 95 weight percent oil on a dry basis, the sucrose being at least partially crystalline, and
applying a separate sugars slurry to the base, the sugars slurry comprising sucrose, and non-sucrose soluble solids, and water,
wherein the sweet oil comprises powdered sugar and the sweet oil is applied to the base to provide powdered sugar in a range from about 0.01 to 5 weight percent (dry basis) of the weight of the base and coating.
12. A method for preparing a pre-sweetened comestible comprising a base and a dried coating, the method comprising:
providing a base, and
forming a dried coating on the base by:
applying sweet oil to the base, the sweet oil comprising oil and sucrose, the sucrose being at least partially crystalline, and
applying a separate sugars slurry to the base, the sugars slurry comprising sucrose, and non-sucrose soluble solids, and water,
wherein the sweet oil comprises powdered sugar and the sweet oil is applied to the base to provide powdered sugar in a range from about 0.01 to 5 weight percent (dry basis) of the weight of the base and coating;
wherein the sugars slurry includes 80% or less sucrose (dry wt. basis) and 15-20% non-sucrose soluble solids (dry wt. basis); and
wherein the non-sucrose soluble solids include high conversion maltodextrin or low conversion syrups having a dextrose equivalent ranging from about 5 to 42.