The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of −15° C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.

Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

The present application relates to: an edible sheet comprising a joined sheet, which comprises at least one grain sheet containing grains and at least one seaweed sheet containing seaweed, and a moisture prevention layer, which comprises a moisture prevention material formed on at least a part of one side surface of the joined sheet and/or one surface of the joining part at which the grain sheet and the seaweed sheet are joined in order to form the joined sheet; and an edible sheet preparation method comprising: a joining step of forming a joined sheet by joining at least one grain sheet containing grains and at least one seaweed sheet containing seaweed; and a step of forming a moisture prevention layer comprising a moisture prevention material on at least a part of one side surface of the joined sheet and/or one surface of the joining part at which the grain sheet and the seaweed sheet are joined in order to form the joined sheet, and comprising the steps of: including a joined sheet in which at least one grain sheet containing grains and at least one seaweed sheet containing seaweed are joined; and forming a moisture prevention layer on at least a part of one side surface of the joined sheet.

Disclosed herein is a plasma coating system, including a plasma treatment device configured to generate a plasma discharge to treat a product; a coating station that treats the product with a liquid coating; and a transport surface that transports a product from the plasma treatment device to the coating station.

The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70° C. to about 100° C. is heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.