A container is disclosed that may be edible, vegan, low sugar or sugar free, natural, sustainably sourced and made, biodegradable, or compostable including a water-proof layer arranged to ensure sturdiness and integrity.

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

The present invention relates to new sugar-coated solid forms with irregular shapes, and to a sugar coating method which is particularly useful for the preparation of same.

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

There is provided a center coated with a hard sugar shell surrounding the center. The hard shell includes one or more first sugar layers, and an additional coating layer over the one or more first sugar layers. Additionally provided is a method for producing the coated center with an atomized sugar spray.

The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collect coating material not applied onto the product, a manifold for providing the rotatable applicator with the coating material in a liquid form, and wherein the rotatable applicator is arranged to spin about an axis which is orientated from horizontal and up to 30 deg of deviation from horizontal, and wherein the applicator has openings along it's circumference through which coating material may be projected upon spinning of the applicator. The invention also relates to a method for decorating confectionery products and to the products.

Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.