The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 15, 2014
Filed:
Jan. 25, 2010
Thomas J. Nack, Hopkins, MN (US);
Terry R. Harrington, Albertville, MN (US);
Victor T. Huang, Maple Grove, MN (US);
Anthony J. Larson, St. Paul, MN (US);
Christine Nowakowski, Plymouth, MN (US);
Alan A. Oppenheimer, Savage, MN (US);
Noel Pollen, Hopkins, MN (US);
Michael A. Staeger, Minnetonka, MN (US);
Thomas J. Nack, Hopkins, MN (US);
Terry R. Harrington, Albertville, MN (US);
Victor T. Huang, Maple Grove, MN (US);
Anthony J. Larson, St. Paul, MN (US);
Christine Nowakowski, Plymouth, MN (US);
Alan A. Oppenheimer, Savage, MN (US);
Noel Pollen, Hopkins, MN (US);
Michael A. Staeger, Minnetonka, MN (US);
General Mills, Inc., Minneapolis, MN (US);
Abstract
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° 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.