An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I.sub.2001.sub.am)/I.sub.200> where I.sub.200 is the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and I.sub.am is the intensity of the valley between the highest peak I.sub.200 and the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.

The invention consists of novel compositions of food-grade coatings comprising mixtures containing propylene glycol as at least one active ingredient and containing at least one inert food-grade acceptable carrier for controlling food pests and pest infestations and reproduction on and/or in food. The invention further provides novel food containers and methods of applying coating compositions, including those of the invention, to foods and to food containers used to store, age, and/or cure the foods.

The present invention discloses an edible coating (1) adapted for providing at least one of a passive and active function, as well as edible products (2) presenting a portion of edible substance (3) and said edible coating (1) adapted for providing at least one of a passive and active function to said portion of edible substance (2).

The present invention further discloses a system of edible products (2) presenting said edible coating (1), as well as use of said system of edible products (2).

The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman Coulter N4 Plus Submicron Particle Sizer) is in the range of from 100 to 400 nm. This bixin form is preferably added to the edible coating during its manufacture in the form of a dispersion or in form of a powder. The edible coating is preferably used for coating confectionary such as chocolate lentils yellow-orange to red-orange. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising such a bixin form.

The present disclosure relates to an edible coating composition comprising precipitated calcium carbonate particulate material, wherein the BET surface area of the precipitated calcium carbonate particulate material is about 15 m.sup.2/g or less, a suspension comprising the edible coating composition and at least one solvent, an article which is at least partially coated with the edible coating composition or the suspension, and a process for producing an article, wherein the article is at least partially coated with the suspension. The present disclosure is furthermore directed to the use of the precipitated calcium carbonate particulate material (i) for at least partially replacing TiO.sub.2 in edible coatings of nutraceutical products, pharmaceutical product, and/or food products and (ii) in an edible coating composition for improving the opacity of coatings and/or reducing crack formation of coatings.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

A coated foodstuff is made using two starch components. One is a spray cooked agglomerated waxy corn starch as having a peak time to hydration viscosity of between about 5.5 and about 7.5 minutes. The snack has unique expansion and hardness properties compared to coatings made from other corn starches, in embodiments the snack has a coating that expands to between about 1.7 and about 2.6 mm, a hardness of between about 3000 and about 3750 grams, or a hardness-to-expansion ratio of about 1200:1 to about 2200:1 g/mm.

A method for making an alcohol-containing food product comprises combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination uses extrusion machinery to mass produce spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T.sub.f), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.

Edible payloads can be partially or fully polymerized by a system that receives the payloads into still liquid that prevents or restricts contact with other payloads, and controls an amount of time to achieve a desired degree of polymerization. An enrobing system can include a main fluid channel and a payload channel intersecting the main fluid channel Fluid can be directed from a fluid source coupled to the main fluid channel such that fluid flows upwardly into the payload channel to form a stagnant region of liquid. The payload can be directed through the stagnant liquid of the payload channel and through the flowing liquid of the main fluid channel