Polyol coated food product
A coated foodstuff having a core and a hard coating around the core wherein the coating comprises at least 90% crystalline erythritol by weight and a method of making such a foodstuff comprising forming a core, melting a coating material comprising at least 90% erythritol by weight, applying the molten coating material around the core, and solidifying the molten coating material to form a crystalline coating around the core.
1 . A coated foodstuff having a core and a hard coating comprising at least 90% crystalline erythritol by weight around the core wherein the coating is a solidified melt.
2 . A foodstuff according to claim 1 wherein the coating comprises at least 95% crystalline erythritol by weight.
3 . A foodstuff according to claim 1 wherein the coating further comprises up to 10% by weight of at least one further polyol selected from the group consisting of mannitol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
4 . A foodstuff according to claim 2 wherein the coating further comprises up to 5% by weight of at least one further polyol selected from the group consisting of mannitol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
5 . A foodstuff according to claim 1 wherein the thickness of the coating is 1.0 mm or less.
6 . A foodstuff according to claim 1 wherein the thickness of the coating is 0.5 mm or less.
7 . A foodstuff according to claim 1 wherein the coating is 50% or less by weight of the foodstuff.
8 . A foodstuff according to claim 1 wherein the coating is 30% or less by weight of the foodstuff.
9 . A foodstuff according to claim 1 wherein the core is a fragile core.
10 . A foodstuff according to claim 1 wherein the core is a soft fondant.
11 . A foodstuff according to claim 1 wherein the core comprises a polyol.
12 . A foodstuff according to claim 1 wherein the core comprises erythritol or xylitol.
13 . A foodstuff according to claim 1 wherein the core contains between 75% and 85% erythritol or xylitol by weight, between 10% and 20% fat by weight and between 2% and 10% polyol syrup by weight.
14 . A foodstuff according to claim 1 wherein said foodstuff is a confectionery product.
15 . A method of manufacturing a coated foodstuff having a core and a hard coating around the core comprising:
(a) forming a core;
(b) melting a coating material comprising at least 90% erythritol by weight;
(c) applying the molten coating material around the core; and
(d) solidifying the molten coating material to form a crystalline coating around the core.
16 . A method according to claim 15 wherein step (c) comprises dipping the core in the molten coating material.
17 . A method according to claim 15 wherein step (c) comprises spraying the molten coating material onto the core.
18 . A method according to claim 15 wherein step (b) comprises melting a coating material comprising at least 90% erythritol by weight and up to 10% by weight of at least one further polyol selected from the group consisting of mannitol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
19 . A method according to claim 15 wherein step (b) comprises melting a coating material comprising at least 95% erythritol by weight.
20 . A method according to claim 19 wherein step (b) comprises melting a coating material comprising at least 95 % erythritol by weight and up to 5% by weight of at least one further polyol selected from the group consisting of mannitol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
21 . A method of manufacturing a coated foodstuff having a fragile core and a hard coating around the core comprising:
(a) forming a fragile core;
(b) melting a coating material consisting substantially of one or more polyols;
(c) applying the molten coating material around the fragile core; and
(d) solidifying the molten coating material to form a crystalline coating around the fragile core.
22 . A method according to claim 21 wherein step (c) comprises dipping the fragile core in the molten coating material.
23 . A method according to claim 21 wherein step (c) comprises spraying the molten coating material onto the fragile core.
24 . A method according to claim 21 wherein step (b) comprises melting a coating material comprising at least 90% erythritol or mannitol by weight.
25 . A method according to claim 21 wherein step (b) comprises melting a coating material comprising at least 95% erythritol or mannitol by weight.
26 . A method according to claim 24 wherein step (b) comprises melting a coating material comprising at least 90% erythritol or mannitol by weight and up to 10% by weight of at least one further polyol selected from the group consisting of mannitol, erythritol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
27 . A method according to claim 25 wherein step (b) comprises melting a coating material comprising at least 95% erythritol or mannitol by weight and up to 5% by weight of at least one further polyol selected from the group consisting of mannitol, erythritol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
28 . A method according to claim 21 of manufacturing a coated foodstuff having a fragile core comprising a polyol wherein step (a) comprises forming a fragile core comprising a polyol.
29 . A method according to claim 28 of manufacturing a coated foodstuff having a fragile core comprising erythritol or xylitol wherein step (a) comprises forming a fragile core comprising erythritol or xylitol.
30 . A method according to claim 21 of manufacturing a coated soft fondant, marshmallow or expanded or aerated confectionery product comprising:
(a) forming a soft fondant, marshmallow or expanded or aerated confectionery product;
(b) melting a coating material comprising a polyol;
(c) applying the molten coating material around the soft fondant, marshmallow or expanded or aerated confectionery product; and
(d) solidifying the molten coating material to form a crystalline coating around the soft fondant, marshmallow or expanded or aerated confectionery product.
31 . A method according to claim 30 of manufacturing a coated soft fondant wherein step (a) comprises forming a soft fondant comprising between 75% and 85% erythritol or xylitol by weight, between 10% and 20% fat by weight and between 2% and 10% polyol syrup by weight.
32 . A method according to claim 21 further comprising applying a fuirther coating material to the coated core formed in step (d).
33 . A method according to claim 32 comprising applying a sugar syrup to the coated core formed in step (d).
34 . A coated foodstuff having a fragile core and a hard coating consisting substantially of one or more crystalline polyols around the core wherein the coating is a solidified melt.
35 . A coated foodstuff according to claim 34 wherein the core is a soft, fondant, marshmallow or expanded or aerated confectionery product.
36 . A coated foodstuff according to claim 34 wherein the coating comprises at least 90% crystalline erythritol or mannitol by weight.
37 . A coated foodstuff according to claim 34 wherein the coating comprises at least 95% crystalline erythritol or mannitol by weight.
38 . A coated foodstuff according to claim 36 wherein the coating further comprises up to 10% by weight of a second polyol selected from the group consisting of mannitol, erythritol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
39 . A coated foodstuff according to claim 37 wherein the coating further comprises up to 5% by weight of a second polyol selected from the group consisting of mannitol, erythritol, xylitol, sorbitol, maltitol, lactitol, isomaltulose and isomalt.
40 - 41 . (canceled)