General Mills, Inc.

Anthony J Larson

Victor T Huang

Christine M Nowakowski

Alan A Oppenheimer

Terry R Harrington

Michael A Staeger

Noel R Pollen

Thomas J Nack

Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85&#xb0; C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

Coated food product and method of preparation

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Saint Paul, MN, United States of America

Anthony J Larson