Non-sticky, free-flowing comestible and a process for its preparation

Abstract

A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.

Description

[0001]This application is a divisional application of U.S. application Ser. No. 10 / 506,183, filed Aug. 31, 2004, which was the U.S. National phase filing of PCT / EP03 / 02598, filed Mar. 13, 2003, and claims the foreign priority benefit of G.B. Application 0206419.4 filed Mar. 19, 2002, the complete disclosures of which are incorporated herein by reference. The aforementioned PCT application was published under PCT Article 21 (2) in English.TECHNICAL FIELD[0002]This invention relates to non-sticky, free-flowing comestibles and to a method of preparing such comestibles. In particular, it relates to non-sticky, free-flowing products comprising candied or infused, internally-moist, solid comestibles, such as fruit.BACKGROUND[0003]Small dried fruit pieces are a popular industrial food ingredient used in a wide range of products including bakery products, trail mixes and cereal products, ice cream and dairy products.[0004]In order to stabilise and preserve fruits, the fruits, or pieces of f...

AI Technical Summary

Benefits of technology

The process allows for immediate coating of infused fruit without drying, reducing time, space, and energy costs while ensuring the product remains free-flowing and non-sticky, suitable for use in various food products like bakery items, trail mixes, and dairy products.

Problems solved by technology

However, fruit which is dehydrated sufficiently to prevent spoiling is generally hard with a tough fibrous texture and does not readily reconstitute to a soft acceptable texture.

Such a property impairs the flow characteristics and, thus, the handling and the use of the fruit products.

This problem creates difficulties when the treated fruit is used in production operations since special handling to break up the clumps of fruit is required.

However, on standing, clumping and further dehydration of the product may still occur.

This drying process is very time and space consuming.

However, this is a complex process involving soaking the fruit in two successive solutions, followed by drying the fruit.