The present invention relates to a food product such as a snack comprising at least one sealed edible hollow container filled with free flowable edible solids; wherein the container is configured to release the edible solids in order to be consumed in its present form or reconstituted with a liquid. The present invention also relates to a process of making such a snack. For instance the snack is a cereal-based biscuit filled with an instant coffee powder.

The invention relates to an ovenable pre-baked crumb-coated snack comprising: (a) a filling having a water content of 30-90 wt. %; (b) a barrier layer surrounding the filling, said barrier layer containing 15-75 wt. %, calculated by weight of dry matter, of oligosaccharides having a degree of polymerisation (DP) in the range of 4-20; 2-45 wt. %, calculated by weight of dry matter, of protein; 0-50 wt. %, calculated by weight of dry matter, of starch; wherein the combination of the oligosaccharides, protein and starch constitutes at least 50 wt. % of the dry matter of the barrier layer; and (c) a layer of crumb particles deposited onto the surrounding barrier layer.

The pre-baked crumb-coated snack can be heated in an oven to prepare a ready-to-eat snack without the occurrence of blow outs.

The invention relates to an ovenable pre-baked crumb-coated snack comprising: (a) a filling having a water content of 30-90 wt. %; (b) a barrier layer surrounding the filling, said barrier layer containing 15-75 wt. %, calculated by weight of dry matter, of oligosaccharides having a degree of polymerisation (DP) in the range of 4-20; 2-45 wt. %, calculated by weight of dry matter, of protein; 0-50 wt. %, calculated by weight of dry matter, of starch; wherein the combination of the oligosaccharides, protein and starch constitutes at least 50 wt. % of the dry matter of the barrier layer; and (c) a layer of crumb particles deposited onto the surrounding barrier layer.

The pre-baked crumb-coated snack can be heated in an oven to prepare a ready-to-eat snack without the occurrence of blow outs.

A coating having no non-intact sugar sources and having a good texture, flavor, structure, and bowl life is described. A coating includes erythritol in an amount of about 40% to about 70% by dry weight and a sprouted whole grain ingredient in an amount of about 10% to about 30% by dry weight. Also described are coated food pieces and methods of making coated food pieces using a novel coating.

A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.

A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.

A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm.sup.2, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm.sup.2.

A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of about 2 to about 150 mm, and texture modifying particles dispersed throughout the matrix. The texture modifying particles generally comprise about 12 to about 40% by weight of the food composition and provide the food composition with a crunchy texture. The texture modifying particles may be crushed particles of food products, such as fried grain chips, fried vegetable chips, extruded cereals, extruded crackers, or combinations thereof.

A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of about 2 to about 150 mm, and texture modifying particles dispersed throughout the matrix. The texture modifying particles generally comprise about 12 to about 40% by weight of the food composition and provide the food composition with a crunchy texture. The texture modifying particles may be crushed particles of food products, such as fried grain chips, fried vegetable chips, extruded cereals, extruded crackers, or combinations thereof.

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, ready-to-eat appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.