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 popped popcorn product having a low-sweetness perception, the popped popcorn product comprising:
popped popcorn; and
a coating, 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 0.1% to about 5.0% 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, and
wherein the coating has a dextrose equivalent that is less than about 30 and a sweetness value for a 10% concentration of the coating is about half as sweet as a 5% concentration of sucrose.
2. The popped popcorn product of claim 1 , wherein the sugar alcohol includes isomalt.
3. 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.
4. The popped popcorn product of claim 1 , wherein the coating further comprises an oil.
5. The popped popcorn product of claim 1 , wherein the coating further comprises a saccharide.
6. The popped popcorn product of claim 5 , wherein the saccharide includes dextrose.
7. The popped popcorn product of claim 1 , wherein the coating further comprises lecithin.
8. A coating, 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 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; and
wherein the coating has a dextrose equivalent that is less than about 30 and a sweetness value for a 10% concentration of the coating is about half as sweet as a 5% concentration of sucrose.
9. The coating of claim 8 , further comprising oil.
10. The coating of claim 8 , further comprising a saccharide.
11. The coating of claim 10 , wherein the saccharide includes dextrose.
12. The coating of claim 8 , further comprising lecithin.
13. The coating of claim 12 , wherein the lecithin includes a deflavored lecithin.
14. A process for making a coated food product with a low-sweetness perception, the process comprising:
heating a coating composition to form a glaze state of the composition, wherein the glaze state of the composition comprises:
maltodextrin from about 35% to about 50% by total weight of the glaze state of the composition,
sugar alcohol from about 10% to about 30% by total weight of the glaze state of the composition, and
a sweetness inhibitor from about 0.1% to about 5.0% by total weight of the glaze state of the composition, wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid,
wherein the glaze state of the composition has a viscosity that is less than about 50,000 centipoises at temperatures less than about 325° F. and a sweetness value for a 10% concentration of the coating composition is about half as sweet as a 5% concentration of sucrose;
applying the glaze state of the composition to the surface of food to form the coated food product; and
cooling the coated food product to facilitate a glass state of the coating composition.
15. The process of claim 14 , further comprising applying a non-stick ingredient while the glaze state of the composition is being applied to the surface of the food.
16. The process of claim 15 , wherein the non-stick ingredient includes lecithin.
17. The Process process of claim 14 , wherein the process includes a screw-type conveyance mixer.
18. The process of claim 14 , wherein the sugar alcohol is isomalt.
19. The process of claim 14 , wherein the sugar alcohol is at least one member of a group consisting: lactitol, hydrogenated starch hydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, and xylitol.
20. The process of claim 14 , wherein the composition includes saccharide.