Food composition comprising one or more coated food particles

Abstract

A method of preparing a food composition comprising one or more coated food particles is disclosed. The method comprises the step of providing one or more food particles. The method further comprises the step of coating each of the food particles with a carbohydrate. This results in a food composition comprising one or more food particles coated with a crystalline carbohydrate layer. The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate particles and has a closed porosity of less than 10%. A food composition comprising one or more coated food particles and a coated food particle are also disclosed.

Description

Technical Field

[0001] The present invention relates generally to the field of coating of food particles and to the field of food compositions comprising one or several food particles. For example, the present invention relates to a method for preparing a food composition comprising one or more coated food particles. The present invention also relates to coated food particles and food compositions comprising one or more of such coated food particles. Background Art

[0002] Food products (including food powders) are usually stored in thermoplastic packaging or metal packaging to retain their quality during shelf life. In particular, the packaging forms a barrier between the food product and the external environment so that the organoleptic properties, nutritional properties, functional properties, stability and hygienic properties of the food product remain acceptable before consumption.

[0003] For environmental considerations, there is a continuous conversion towards more sustainable packaging materials that are recyclable and / or biodegradable. The example of a sustainable packaging material option is paper. However, compared with traditional packaging, sustainable packaging materials (such as paper) generally have weaker barrier properties, are more susceptible to mechanical constraints, and are also more susceptible to the impact of the external environment. Therefore, the volatile compounds (for example, flavoring agents) of food products tend to be easily released in the atmospheric environment during the shelf life, resulting in lower organoleptic properties. In addition, food products are also more exposed to mechanical constraints, and are also exposed to the physical-chemical elements from the external environment, which adversely affect the stability of food products, such as temperature, moisture, oxygen or light. This causes food products to be unable to retain organoleptic properties, nutritional properties, functional properties, stability and hygienic properties during its traditional shelf life.

[0004] This is especially true for food powders or other moisture-sensitive food products (e.g., freeze-dried fruit). Since sustainable packaging materials are more susceptible to the external environment, moisture uptake by food powders and moisture-sensitive food products is accelerated. As a result, food powders or other moisture-sensitive food products may, for example, clump or even rot prematurely before the end of their traditional shelf life.

[0005] As an alternative to sustainable packaging materials, the use of packaging-free options is also considered. For example, bulk sales of food products, especially food powders, is one of these options. However, the above challenges are aggravated in this case.

[0006] Therefore, there remains a need to provide a food composition (e.g., a food powder composition or a moisture-sensitive food composition) that retains its overall quality and properties and exhibits improved stability throughout the shelf life, even when exposed to external environments including significant moisture or elevated temperatures. It is desirable that the food composition maintain good reconstitution properties when added to an aqueous liquid.

[0007] Any reference to prior art documents in this specification is not to be taken as an admission that such prior art is well known or forms part of the common general knowledge in the art. Summary of the invention

[0008] The object of the present invention is to improve the prior art, in particular to provide a method for preparing a food composition, a food composition and coated food particles which overcome the problems of the prior art and address the above needs, or at least provide a useful alternative.

[0009] The inventors surprisingly found that the object of the present invention can be achieved by the subject matter of the independent claim. The dependent claims further develop the idea of ​​the present invention.

[0010] Therefore, a first aspect of the present invention provides a method for preparing a food composition comprising one or more coated food particles, the method comprising the following steps:

[0011] a) providing one or more food particles;

[0012] b) coating each of the food particles of step a) with a carbohydrate to form a food composition comprising one or more coated food particles, said one or more coated food particles

[0013] The plurality of coated food particles are food particles coated with a crystalline carbohydrate layer, wherein

[0014] The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrates and has a closed porosity of less than 10%.

[0015] A second aspect of the present invention provides a coated food particle, the coated food particle comprising a food particle coated with a crystalline carbohydrate layer, wherein the crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate and has a closed porosity of less than 10%. In a specific embodiment, the crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate particles.

[0016] A third aspect of the present invention is one or more coated food particles according to the second aspect of the present invention.

[0017] It has been found that coatings of food compositions (e.g., food powder compositions or moisture-sensitive food compositions) with a crystalline carbohydrate layer provide good barrier properties. Thus, even when exposed to external environments (including moisture or elevated temperatures), the stability of the coated food composition is enhanced over the shelf life. The coated food composition maintains good reconstitution properties. Due to good barrier properties, the crystalline carbohydrate layer can be used to encapsulate sensitive food-grade ingredients, such as flavorings, vitamins, probiotics, food-grade active ingredients.

[0018] Those skilled in the art will more clearly understand these and other aspects, features and advantages of the present invention after reading the detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The moisture uptake (dm = dry matter) of samples 1-5 of Example 6 is shown.

[0020] Figure 2 Shown are the agglomeration and flow properties of a reference 3-in-1 coffee mix without a crystalline coating (left) and a 3-in-1 coffee powder according to the invention with a crystalline coating (right) after being subjected to a heat treatment at 60°C for 7 days.

[0021] Figure 3 Photographs of granules after different processing steps are shown: a corresponds to spheronized coffee granules before any coating (Sample 2 of Example 6), b corresponds to spheronized coffee granules coated with saccharin obtained after coating with creamer powder via spheronization (Sample 3 of Example 6), and c corresponds to creamer-coated coffee granules further coated with crystallized sucrose (Sample 4 of Example 6).

[0022] Figure 4 is a scanning electron microscope (SEM) image showing a cross-sectional view of the pellets of Sample 4 of Example 6. x shows the core of the pellets which is coffee pellets, y shows the creamer coating, and z shows the crystallized sucrose coating.

[0023] Figure 5 is a photograph showing a cross-sectional view of the pellets of Sample 4 of Example 6. x shows the core of the pellets which is a coffee pellet, y shows the creamer coating, and z shows the crystallized sucrose coating.

[0024] Figure 6 It indicates the water vapor transmission rate (WVTR) of the crystalline sucrose coating at 23°C and 85% relative humidity (in g / m 2 / day) as a function of coating thickness (in μm). A logarithmic trend line is plotted. (See Example 18).

[0025] Figure 7is a SEM image showing the surface of a crystallized sucrose coating applied on paper UPM 62.

[0026] Figure 8 SEM images are shown: The SEM image on the left shows a cross-sectional view of a plurality of cocoa powder particles coated with a heterogeneous crystalline sucrose layer according to Example 19. Circles show areas not covered by the coating or show holes. The SEM image on the right shows an external view of cocoa powder particles coated with a heterogeneous crystalline sucrose layer according to Example 19. Circles show holes. DETAILED DESCRIPTION

[0027] As used in this specification, the words "include", "comprising", etc. should be interpreted as having an inclusive meaning as opposed to an exclusive or exhaustive meaning, that is, the meaning of "including but not limited to".

[0028] As used in this specification, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0029] Unless otherwise stated, all percentages in this specification are by weight where applicable.

[0030] Unless otherwise defined, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0031] In the context of the present invention, the term "food particles" refers to edible particles.

[0032] In the context of the present invention, the term "shaped food particle" refers to a food particle having a predefined shape.

[0033] In the context of the present invention, the term "forming" refers to processing a food particle or processing a plurality of food particles together to provide a food particle with a predefined shape.

[0034] In the context of the present invention, the term "plant-based dairy beverage analogue" refers to a beverage comprising ingredients of plant origin, which beverage does not contain dairy ingredients and simulates the texture and appearance of a dairy beverage.

[0035] In the context of the present invention, the term "crystalline carbohydrate" refers to a carbohydrate characterized by a three-dimensional long-range order of the positions of the atoms. The crystalline atoms are arranged in a translationally periodic array.

[0036] Crystalline solids are characterized by having a melting point at which the transition between the solid and liquid states occurs (compared to the Tg of amorphous solids). Crystalline solids dissolve once a critical relative humidity is reached (e.g. 83%-85% for sucrose). Below this value, only negligible amounts of water can be present in the crystals (stored as water of crystallization in the crystal matrix).

[0037] In the context of the present invention, the term "amorphous carbohydrate" or "non-crystalline carbohydrate" is a carbohydrate with a non-periodic array (with highly disordered atomic positions). In other words, an amorphous carbohydrate is a carbohydrate that is not a crystalline carbohydrate. An amorphous carbohydrate can be a glassy solid or a rubbery solid.

[0038] In the context of the present invention, the term "flavoring agent" refers to flavoring agents and / or fragrances, preferably volatile flavoring agents and / or fragrances.

[0039] In the context of the present invention, the term "protective barrier" refers to a layer that limits, preferably prevents, contact or flow between food particles and the external environment surrounding such layer (or protective barrier). In particular, it may limit, preferably prevent, contact or flow between food particles and moisture, external gases (e.g., oxygen), light (e.g., UV), mechanical constraints and / or any other external elements or factors that may adversely affect the properties of the food particles (e.g., organoleptic properties, nutritional properties, stability, functional properties and / or microbiological properties). It may also limit, preferably prevent, the release of volatile compounds (e.g., flavoring agents) from the food particles in the environment surrounding the layer (or protective barrier).

[0040] In the context of the present invention, the term "surfactant" means a compound having surface activity. Surfactant molecules generally have a hydrophilic portion (e.g., one or more head groups) and a hydrophobic (or lipophilic) portion (e.g., one or more tail groups).

[0041] In the context of the present invention, the term "food-grade active ingredient" refers to an ingredient that is edible and exhibits health effects and / or biological activity, particularly pharmaceutical activity or cosmetic activity, when orally ingested by a subject, preferably a pet or a human.

[0042] In the context of the present invention, the term "flavoring agent" refers to an ingredient or mixture of ingredients that provides flavor. It can also provide aroma.

[0043] In the first aspect, the present invention relates to a method for preparing a food composition comprising one or more coated food particles. Preferably, the food composition is a coffee mixture (e.g., a 2-in-1 coffee mixture or a 3-in-1 coffee mixture), an infant formula, a nutritional composition, a food supplement, a powdered beverage, or a moisture-sensitive food composition. A 3-in-1 coffee mixture is a mixture of soluble coffee powder, creamer or milk powder, and a carbohydrate (preferably, sucrose). A 2-in-1 coffee mixture is a mixture of soluble coffee powder and a carbohydrate (preferably, sucrose). For example, a powdered beverage can be a powdered milk beverage, a powdered cocoa beverage, a powdered coffee beverage, a powdered tea beverage, a powdered malt beverage, a powdered fruit beverage, a protein shake, or a powdered plant-based milk beverage analog. For example, a moisture-sensitive food composition can be a vitamin, a mineral, a flavoring, a fruit powder (including freeze-dried fruit), a cereal, a probiotic, a protein, a food-grade active ingredient, or a mixture thereof. In a preferred embodiment, the moisture-sensitive food composition is selected from a list consisting of the following items: a flavoring, a vitamin, a mineral, a protein, a probiotic, a food-grade active ingredient, or a mixture thereof.

[0044] The method comprises the step a of providing one or more food particles. If there are a plurality of food particles, the food particles may have the same or different sizes and / or shapes. The food particles may also be derived from the same food product or derived from different food products. The food particles may be agglomerated powders, non-agglomerated powders, compacted powders, granulated powders, spheroidized powders, pelletized powders, freeze-dried powders, freeze-dried flakes, extruded food products, fruits, vegetables, flavoring agents, probiotics, vitamins, minerals, food-grade active ingredients or mixtures thereof. The example of extruded food products includes cereals. Preferably, the food particles are powders, particularly powders selected from the list consisting of: agglomerated powders, non-agglomerated, compacted powders, granulated powders, spheroidized powders, pelletized powders, freeze-dried powders or mixtures thereof. More preferably, the powder is selected from the list consisting of: agglomerated powders, spheroidized powders, compacted powders or mixtures thereof. In one embodiment, the food particles are not cereal flakes or corn flakes.

[0045] The powder may be any type of food powder. Non-exhaustive examples of food powders include coffee powder, milk powder, creamer powder, cocoa powder, fruit powder, powdered vegetables, flavorings in powder form, probiotics in powder form, vitamins in powder form, minerals in powder form, food grade active ingredients in powder form.

[0046] In one embodiment, the one or more food particles are one or more shaped food particles, and wherein the one or more coated food particles are one or more coated shaped food particles. The one or more shaped food particles can be obtained by shaping one or more food particles, and the shaping is carried out using a grinder, a milling device, a compactor, an extruder, a granulator, a tablet press or a spheroidizer. In other words, the shaped food particles can be obtained by shaping a single particle into a particle with a target shape. The shaped food particles can also be obtained by shaping a plurality of particles together to form a larger particle with a target shape, and the larger particle is composed of such a plurality of particles that have been shaped together.

[0047] In one embodiment, the one or more food particles may comprise at least two layers. In particular, different layers have different compositions or have different properties. For example, one layer may be a coffee layer, while another layer is a dairy layer, in particular a creamer layer. In one embodiment, at least one layer may be an inner layer, and at least one layer may be an outer layer covering part or all of the inner layer. For example, the inner layer may be a coffee layer, while the outer layer is a dairy layer, in particular a creamer layer.

[0048] The particle size of the food particles should not be too small to avoid inappropriate and uneven coating of the food particles. It is also important that the food particles are not too small to limit the carbohydrate intake when consumed. In fact, the smaller the food particles, the higher the amount of crystalline carbohydrates required for the coating step. In particular, the D[3,2] particle size of one or more food particles can be at least 0.2 mm, preferably at least 1 mm, and most preferably at least 2 mm. The maximum size of the food particles can be limited depending on the service and application. In a preferred embodiment, the D[3,2] particle size of one or more food particles can be from 0.2 mm to 20 mm, preferably from 1 mm to 20 mm, and more preferably from 2 mm to 20 mm. The food particle size can be measured using a particle size analyzer, in particular a CamSizer XT (Retsch Technology GmbH, Germany). The D[3,2] particle size is the average value of the particle size distribution, sometimes referred to as the surface area average or Sauter mean diameter.

[0049] In some embodiments, the food particles may not contain carbohydrates present in the crystalline carbohydrate layer. In this embodiment, the food particles may contain carbohydrates that are different from the carbohydrates present in the crystalline carbohydrate layer. This limits the carbohydrate content in the final food composition. In particular, a given amount of some or all of the carbohydrates can be removed from the food particle recipe, and the same given amount of this / these carbohydrates can be used to prepare the coating, i.e. the crystalline carbohydrate layer. In this way, good barrier properties can be provided to the final food composition while keeping the same amount of carbohydrates in the composition. In particular, the crystalline carbohydrate layer in the food composition is prepared without adding an additional amount of carbohydrates.

[0050] The method further comprises step b) of coating each of the food particles in step a) with carbohydrate to form a food composition comprising one or more coated food particles. The one or more coated food particles are food particles coated with a crystalline carbohydrate layer.

[0051] The carbohydrate may be any carbohydrate known to the person skilled in the art. In particular, the carbohydrate used in coating step b) may be selected from the list consisting of lactose, sucrose, fructose, maltose, glucose, galactose, polyols, allose, dextrose and mixtures thereof. Preferably, the carbohydrate used in coating step b) is sucrose and / or lactose, more preferably sucrose.

[0052] In one embodiment, the coating step b) is performed with a carbohydrate which is:

[0053] i) at least one solid crystalline carbohydrate, or

[0054] ii) at least one solid crystalline carbohydrate and at least one hydrated crystalline compound, or

[0055] iii) at least one solid amorphous carbohydrate, or

[0056] iv) at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate,

[0057] v) at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate and at least one hydrated crystalline compound, or

[0058] vi) a liquid solution or suspension of at least one carbohydrate.

[0059] The essential crystalline state of the crystalline carbohydrate layer is crucial. Thus, the coating is either carried out with crystalline carbohydrates or with non-crystalline carbohydrates which are converted into crystalline carbohydrates in the process.

[0060] Step bi) coating with at least one solid crystalline carbohydrate

[0061] The coating step may be carried out with at least one solid crystalline carbohydrate (step bi)). The solid crystalline carbohydrate is not a hydrated crystalline compound as described herein.

[0062] In one embodiment, the coating step bi) may be performed with at least two different solid crystalline carbohydrates, such as solid crystalline sucrose and solid crystalline fructose.

[0063] When the coating step is carried out with only at least one solid crystalline carbohydrate (i.e. step bi)), the coating step bi) comprises a moistening step after coating to trigger bridging of the crystalline carbohydrate particles. The moistening step is optionally followed by a drying step. This moistening followed by drying allows to have a carbohydrate layer that adheres and remains around the food particles.

[0064] In a preferred embodiment, the moistening step in step bi) is performed by steaming. When the moistening is performed by steaming, the drying step after the moistening step is optional. In fact, the temperature of the steam during steaming tends to dry the moist carbohydrates instantaneously, so that a further drying step may not be required.

[0065] In another embodiment, when moisturizing is performed by any method other than steaming, the drying step is not optional and is required.

[0066] In one embodiment, regardless of the moistening method used, the drying step is not optional.

[0067] Step bii) coating with at least one solid crystalline carbohydrate and at least one hydrated crystalline compound

[0068] Alternatively, the coating step may be carried out with at least one solid crystalline carbohydrate and at least one hydrated crystalline compound (step bii)).

[0069] A hydrated crystalline compound is a food grade compound in crystalline form that contains at least one water molecule in its crystalline structure. Any hydrated crystalline compound that releases water when heated is suitable for use in the present invention and is known to those skilled in the art.

[0070] For example, the hydrated crystalline compound may be selected from the list consisting of dextrose monohydrate, maltose monohydrate, trehalose dihydrate, raffinose pentahydrate, citric acid monohydrate, and mixtures thereof.

[0071] Solid crystalline carbohydrates are not hydrated crystalline compounds as described herein.

[0072] In one embodiment, coating step bii) may be performed with at least two different solid crystalline carbohydrates, such as solid crystalline sucrose and solid crystalline fructose.

[0073] When the coating step bii) is carried out in the presence of at least one solid crystalline carbohydrate and at least one hydrated crystalline compound, step bii) comprises a heat treatment step after coating to trigger bridging of the crystalline carbohydrate particles. The heat treatment is preferably carried out above the temperature at which the hydrated crystalline compound releases its water molecules. In a preferred embodiment, the temperature is below 80°C, preferably between 50°C and 80°C.

[0074] The heat treatment releases water molecules from the hydrated crystallin compounds. This triggers the deliquescence of the crystalline carbohydrates and thus the bridging of the carbohydrate particles. This ultimately allows to have a crystalline carbohydrate layer that adheres and remains around the food particles.

[0075] In this embodiment, no moistening step (optionally followed by a drying step) is required after the coating step to trigger deliquesce of the crystalline carbohydrate.

[0076] Step biii) coating with at least one solid amorphous carbohydrate

[0077] Alternatively, the coating step may be carried out with at least one solid amorphous carbohydrate (step biiii)).

[0078] In one embodiment, the coating step biii) may be performed with at least two different solid amorphous carbohydrates, such as solid amorphous sucrose and solid amorphous lactose.

[0079] When the coating step is carried out with at least one solid amorphous carbohydrate only (i.e. step biii)), step biii) comprises, after coating, a heat treatment step and / or a moistening step carried out above the glass transition temperature Tg (i.e. above the glass transition temperature Tg) to trigger carbohydrate particle bridging and convert the amorphous carbohydrate into a crystalline carbohydrate, wherein the moistening step is followed by a drying step.

[0080] The glass transition temperature Tg depends on the nature of the carbohydrate. The glass transition temperatures of different carbohydrates and the temperature / humidity conditions to reach or exceed such glass transition temperatures Tg are well known to those skilled in the art.

[0081] Step biv) treating at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate with Line coating

[0082] Alternatively, the coating step may be performed with at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate (step biv)).

[0083] In one embodiment, the coating step biv) can be carried out with at least two different solid amorphous carbohydrates (e.g., solid amorphous sucrose and solid amorphous lactose) and / or at least two different solid crystalline carbohydrates (e.g., solid crystalline sucrose and solid crystalline fructose).

[0084] When the coating step is carried out with at least one solid amorphous carbohydrate and at least one crystalline carbohydrate (i.e. step biv)), step biv) optionally comprises after coating a heat treatment step and / or a moistening step carried out above the glass transition temperature Tg (i.e. above the glass transition temperature Tg) to trigger carbohydrate particle bridging and convert the amorphous carbohydrate into a crystalline carbohydrate, wherein the moistening step is followed by a drying step.

[0085] The need for a heat treatment step and / or a moistening step depends on the ratio of crystalline carbohydrate to amorphous carbohydrate used to carry out the coating step.

[0086] In particular, when the coating step is performed with at least 95% solid crystalline carbohydrate and the remainder solid amorphous carbohydrate, such heat treatment and / or moistening may not be required.

[0087] When the coating step is carried out with less than 95% solid crystalline carbohydrate and the remainder solid amorphous carbohydrate, this heat treatment step and / or humidification step is required to trigger the recrystallization of the amorphous fraction. This allows ensuring that a sufficient proportion of the carbohydrate is in the crystalline state.

[0088] In a preferred embodiment, when the coating step is performed with crystalline carbohydrates and amorphous carbohydrates (i.e. step biv), the heat treatment step and / or the moistening step are not optional. Therefore, in this preferred embodiment, step biv) comprises a heat treatment step and / or a moistening step above the glass transition temperature Tg (i.e. above the glass transition temperature Tg) after coating to convert the amorphous carbohydrates into crystalline carbohydrates, wherein the moistening step is followed by a drying step.

[0089] The glass transition temperature Tg depends on the nature of the carbohydrate. The glass transition temperatures of different carbohydrates and the temperature / humidity conditions to reach or exceed such glass transition temperatures Tg are well known to those skilled in the art.

[0090] Step bv) using at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate and At least one hydrated crystalline compound is coated

[0091] Alternatively, the coating step can be carried out with at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate and at least one hydrated crystalline compound (step bv)).

[0092] The hydrated crystalline compound may be a hydrated crystalline compound as disclosed herein for step bii).

[0093] Solid crystalline carbohydrates are not hydrated crystalline compounds as described herein.

[0094] In one embodiment, the coating step bv) can be performed with at least two different solid amorphous carbohydrates (e.g., solid amorphous sucrose and solid amorphous lactose) and / or at least two different solid crystalline carbohydrates (e.g., solid crystalline sucrose and solid crystalline fructose).

[0095] When the coating step bv) is carried out in the presence of at least one solid crystalline carbohydrate, at least one solid amorphous carbohydrate and at least one hydrated crystalline compound, step bv) optionally comprises, after coating, a heat treatment step carried out above the glass transition temperature Tg to trigger carbohydrate particle bridging and convert the amorphous carbohydrate into a crystalline carbohydrate. The heat treatment may also be carried out above the temperature at which the hydrated crystalline compound releases its water molecules.

[0096] The need for a heat treatment step depends on the ratio of crystalline carbohydrate to amorphous carbohydrate used to carry out the coating step.

[0097] In particular, when the coating step is carried out with at least 95% solid crystalline carbohydrate and the remainder solid amorphous carbohydrate and hydrated crystalline compound, such heat treatment may not be required.

[0098] When the coating step is carried out with less than 95% solid crystalline carbohydrates and the remainder solid amorphous carbohydrates and hydrated crystalline compounds, this heat treatment is required to trigger the recrystallization of the amorphous fraction. This allows ensuring that a sufficient proportion of the carbohydrates are in the crystalline state.

[0099] In a preferred embodiment, when the coating step is performed with crystalline carbohydrates, amorphous carbohydrates and hydrated crystalline compounds (ie step bv), the heat treatment step and / or the moisturizing step are not optional.

[0100] Therefore, in this preferred embodiment, step bv) comprises a heat treatment step after coating above the glass transition temperature Tg (ie above the glass transition temperature Tg) to trigger carbohydrate particle bridging and convert amorphous carbohydrates into crystalline carbohydrates.

[0101] The glass transition temperature Tg depends on the nature of the carbohydrate. The glass transition temperatures of different carbohydrates and the temperature / humidity conditions to reach or exceed such glass transition temperatures Tg are well known to those skilled in the art.

[0102] The heat treatment should also be carried out above the temperature at which the hydrated crystalline compound releases its water molecules to trigger carbohydrate particle bridging. The temperature at which the hydrated crystalline compound releases its water molecules is generally above 40°C to 80°C.

[0103] Therefore, the temperature of the heat treatment should be selected so as to be above the Tg and above the temperature at which the hydrated crystalline compound releases its water molecules.

[0104] Thus, the heat treatment allows the release of water molecules from the hydrated crystallin compounds, as above the water release temperature. This triggers the deliquescence of the crystalline carbohydrates and thus the bridging of the carbohydrate particles. This ultimately allows to have a crystalline carbohydrate layer that adheres and remains around the food particles. In this embodiment, no moistening step (optionally followed by a drying step) is required after the coating step to trigger the deliquescence of the crystalline carbohydrates.

[0105] Furthermore, heat treatment allows the conversion of amorphous carbohydrates into crystalline carbohydrates, as above Tg, to ensure a sufficient level of crystallinity in the crystalline carbohydrate layer.

[0106] Step bvi) coating with a liquid solution or suspension of at least one carbohydrate

[0107] Alternatively, the coating step may be performed with a liquid solution or suspension of at least one carbohydrate (step bvi)).

[0108] The liquid solution of carbohydrates comprises a solvent and a carbohydrate. In particular, the liquid solution consists of a solvent carbohydrate dissolved completely or partially in a solvent. In the case where part of the carbohydrate is not dissolved in the solvent, the liquid solution of carbohydrates is a liquid suspension of carbohydrates. The solvent may be an aqueous liquid, preferably water.

[0109] The liquid solution of carbohydrates may contain more than 30% by weight of carbohydrates. In one embodiment, the liquid solution of carbohydrates is saturated or supersaturated in carbohydrates. In a more preferred embodiment, the liquid solution of carbohydrates is saturated in carbohydrates. Those skilled in the art know the concentration of carbohydrates required to saturate the liquid solution. The liquid solution of carbohydrates that is saturated in carbohydrates may contain dissolved carbohydrates and undissolved carbohydrates. The presence of undissolved carbohydrate particles in the saturated solution is advantageous. During the cooling step and / or drying step after the coating step, this will enable the dissolved carbohydrates to recrystallize faster and more easily.

[0110] In one embodiment, the coating step bvi) may be performed with a liquid solution or suspension of at least two different carbohydrates, such as a liquid solution of lactose and sucrose.

[0111] When the coating step is carried out with a liquid solution or suspension of at least one carbohydrate (i.e. step bvi)), step bvi) comprises a drying step after coating, optionally preceded by a cooling step, to convert the carbohydrate dissolved in the liquid solution or suspension of at least one carbohydrate into a crystalline carbohydrate. In particular, the drying step and the optional cooling step preceding the drying step are carried out to exceed the saturation state of the carbohydrate. The drying step can be carried out by heat treatment.

[0112] In one embodiment, the drying step and the step of coating with a liquid solution or suspension of at least one carbohydrate may be performed simultaneously.

[0113] In one embodiment, step bvi) comprises the step of dry mixing the food particles with a carbohydrate, preferably a micronized carbohydrate having a D90 particle size that is at least 5 times, preferably at least 8 times, more preferably at least 10 times lower than the D[3,2] particle size of the one or more food particles. The D90 particle size can be measured by using a particle size analyzer, in particular a CamSizer XT (Retsch Technology GmbH, Germany). The D90 value is the diameter of the particle size distribution below which 90% of the particles in the sample are present. D90 is expressed on a numerical basis (not on a volume basis).

[0114] The dry mixing step is performed before the step of coating with a liquid solution or suspension of at least one carbohydrate. Alternatively, the dry mixing step and the step of coating with a liquid solution or suspension of at least one carbohydrate are performed simultaneously. This promotes van der Waals interactions between the carbohydrates and the food particles and thus facilitates the coating step. This also promotes recrystallization of dissolved carbohydrates during the drying step.

[0115] In a preferred embodiment, the coating steps bi), bii), biiii), biv) and bv) are carried out with a carbohydrate having a D90 particle size at least 5 times, preferably at least 8 times, more preferably at least 10 times lower than the D[3,2] particle size of the one or more food particles. This promotes van der Waals interactions between the carbohydrate and the food particles and facilitates the coating step. More preferably, the carbohydrate is micronized.

[0116] The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrates. Preferably, the crystalline carbohydrate layer comprises at least 98%, more preferably 99%, most preferably 100% crystalline carbohydrates.

[0117] The crystalline carbohydrate layer may also have a closed porosity of less than 10%, preferably less than 5%, more preferably less than 2%, even more preferably 0%.

[0118] Closed porosity generally refers to the total amount of voids or spaces trapped within a solid. In the present invention, the term closed porosity is further defined as the ratio of the volume of closed voids or pores in a solid to the volume of the solid.

[0119] The closed porosity was calculated from the matrix density and the apparent density according to the following formula:

[0120]

[0121] The apparent density of the crystalline carbohydrate layer was measured by an Accupyc 1330 Pycnometer (Micrometrics Instrument Corporation, US). The instrument determines density and volume by measuring the change in pressure of helium in a calibrated volume with an accuracy of within 0.03% of reading plus 0.03% of nominal full scale cell volume.

[0122] The matrix density of the crystalline carbohydrate layer is determined at 20° C. using a density meter, in particular a DMA 4500M (Anton Paar, Switzerland AG). The sample is introduced into a U-shaped borosilicate glass tube, which is excited to vibrate at its characteristic frequency (which depends on the density of the sample). In particular, 1.5 g of the sample is placed in about 100 g of bottled water, the bottle is closed and stirred for 1 hour. The sample is then placed under an ultrasonic bath for 5 minutes, immediately before each measurement with the density meter.

[0123] The closed porosity of the crystalline carbohydrate layer may be measured on the crystalline carbohydrate layer which has been separated from the food particles.

[0124] The closed porosity of the crystalline carbohydrate layer can also be measured on the coated food particles. In particular, the closed porosity can be measured on the food particles before coating with the crystalline carbohydrate layer and on the coated food particles after coating with the crystalline carbohydrate layer. The difference in the closed porosity before and after coating provides the closed porosity of the crystalline carbohydrate layer.

[0125] Alternatively, the closed porosity of the crystalline carbohydrate layer may be measured via high resolution X-ray tomography.

[0126] The crystalline carbohydrate layer and its porosity make it possible to keep the quality, characteristics and improve the stability of food particles in the shelf life by limiting or even preventing the contact and flow between food particles and the external environment. The crystalline state of the crystalline carbohydrate layer and its low porosity are the key to realize the effective protection of food particles and whole food compositions. Especially, the crystalline carbohydrate layer protects food particles from the influence of factors (for example, moisture, rising temperature or mechanical constraints) of the external environment, which may adversely affect the characteristics of food particles, including organoleptic properties, nutritional properties, stability, functional properties and / or microbial properties. It can also prevent volatile compounds (such as flavoring agents) from being discharged from food particles in the environment. Therefore, the obtained food compositions still keep acceptable characteristics in the shelf life, even in the presence of important moisture, including organoleptic properties, nutritional properties, stability, functional properties and / or microbial properties.

[0127] When the food composition is a food powder, the powder comprising a crystalline carbohydrate layer according to the invention exhibits limited moisture uptake during the shelf life compared to powders without such a crystalline carbohydrate layer. This limited moisture uptake limits undesirable phenomena such as caking and spoilage of the powder during the shelf life. The use of crystalline carbohydrates is also advantageous because it does not adversely affect the reconstitution properties of the powder in an aqueous liquid (e.g., water, milk, juice or plant-based milk substitute).

[0128] In other words, due to its composition, the crystalline carbohydrate layer is a protective barrier. In particular, the crystalline carbohydrate layer is a moisture barrier and / or a mechanical barrier and / or a gas barrier (e.g. an oxygen barrier), and / or a light barrier (e.g. a UV light barrier) and / or an aroma barrier. Preferably, the crystalline carbohydrate layer is a moisture barrier and / or a mechanical barrier and / or an aroma barrier. More preferably, the crystalline carbohydrate layer is a moisture barrier and / or a mechanical barrier.

[0129] The crystalline carbohydrate layer also provides good stability to elevated temperatures. In particular, no product degradation or degradation of properties, including caking, is observed when the coated food particles are exposed to elevated or fluctuating temperatures. Thus, in some embodiments, one or more coated food particles are thermostable, particularly at temperatures below the melting point of the crystalline carbohydrate layer. "Thermostable" means that the food composition does not exhibit caking and / or the coated food particles do not deteriorate when exposed to temperatures below the melting point of the crystalline carbohydrate layer.

[0130] The crystalline carbohydrate layer provides outstanding barrier properties. Therefore, it can be used to encapsulate sensitive ingredients such as flavorings, vitamins, probiotics, and food-grade active ingredients.

[0131] In one embodiment, the crystalline carbohydrate layer consists of at least one carbohydrate.

[0132] In other words, the crystalline carbohydrate layer does not contain any compounds other than carbohydrates, such as fats, proteins, vitamins, minerals, etc. In particular, the carbohydrates of the crystalline carbohydrate layer may be selected from the list consisting of lactose, sucrose, fructose, maltose, glucose, galactose, polyols, allose, dextrose, and mixtures thereof. Preferably, the carbohydrates of the crystalline carbohydrate layer are sucrose and / or lactose, more preferably sucrose.

[0133] In one embodiment, the crystalline carbohydrate layer does not contain maltodextrin and / or starch and / or carbohydrate-based hydrocolloids (such as gum arabic) and / or dietary fiber (e.g., oligofructose) and / or honey and / or maple syrup and / or agave syrup. The example of carbohydrate-based hydrocolloids includes gum arabic, gelatin, xanthan gum, alginate, pectin, agar, guar gum, gellan gum, carrageenan, locust bean gum and mixtures thereof. The example of dietary fiber includes oligofructose, oligomaltose, oligogalactose, beta-glucan, cellulose, inulin, arabinoxylan, polydextrose and mixtures thereof. These compounds are undesirable because they are not crystalline or not completely crystalline. In other words, they are amorphous or include amorphous fractions. Therefore, they can adversely affect the barrier properties of the coating layer.

[0134] In one embodiment, the crystalline carbohydrate layer is fat-free. Due to several reasons, fat is disadvantageous in the coating layer (i.e., the crystalline carbohydrate layer). First, the coating layer with fat mainly has very limited reconstruction properties in cold hydrophilic liquids and / or hot hydrophilic liquids. Therefore, the use of such coating layers will adversely affect the overall reconstruction properties of food compositions, particularly in cold hydrophilic liquids and / or hot hydrophilic liquids. In addition, when reconstructed, fat will form undesirable fat "crystals" (or drops) visible to the naked eye at the surface of the reconstructed food composition (e.g., at the surface of the reconstructed beverage). Such fat "crystals" adversely affect the outward appearance of the food composition. In addition, the coating corresponds to the outer layer, and is therefore exposed to the atmospheric environment. Therefore, depending on its nature, fat may be oxidized. This oxidation can adversely affect the sensory properties of the food composition by providing an undesirable sour and smelly flavor. Finally, fat may adversely affect the nutritional properties of the food composition, and therefore should be limited, and even preferably avoided.

[0135] In a more preferred embodiment, the carbohydrate of the crystalline carbohydrate layer is composed of only carbohydrates in crystalline form. In other words, the crystalline carbohydrate layer does not contain carbohydrates in amorphous form. The presence of crystalline carbohydrates as a unique carbohydrate source in the crystalline carbohydrate layer enhances its protective properties. The carbohydrates in the crystalline form of the crystalline carbohydrate layer can be selected from crystalline lactose, crystalline sucrose, crystalline fructose, crystalline maltose, crystalline glucose, crystalline galactose, crystalline polyols, crystalline allose, crystalline dextrose and mixtures thereof. Preferably, the carbohydrates in the crystalline form of the crystalline carbohydrate layer can be crystalline sucrose and / or crystalline lactose, more preferably crystalline sucrose.

[0136] The present invention does not require an increase in the carbohydrate content of the food composition. In particular, carbohydrates that are normally used in the food composition can be deducted from the recipe of the food particles, and the carbohydrates deducted from the recipe can be used to prepare the coating. Thus, the stability of the food composition can be improved by applying a crystalline carbohydrate layer as a coating while maintaining the same amount of carbohydrates in the food composition.

[0137] In one embodiment, the crystalline carbohydrate layer has a thickness of at least 100 microns, preferably at least 130 microns, more preferably at least 138,5 microns, even more preferably at least 200 microns, most preferably at least 300 microns. This minimum thickness ensures that a robust and solid crystalline carbohydrate layer is provided, and the crystalline carbohydrate layer is not easy to form cracks extending along the entire thickness of the layer. Such cracks will significantly reduce or even eliminate the protective properties of the crystalline carbohydrate layer. In certain embodiments, it may be desirable to limit the thickness of the crystalline carbohydrate layer to limit the carbohydrate intake during consumption. Preferably, the crystalline carbohydrate layer can have a thickness of 100 microns to 1cm, preferably 130 microns to 1cm, more preferably 138,5 microns to 1cm, even more preferably 200 microns to 1cm, most preferably 300 microns to 1cm. In one embodiment, the thickness of the crystalline carbohydrate layer is substantially the same, preferably the same on the entire surface area of ​​the crystalline carbohydrate layer.

[0138] In one embodiment, the coating step b), in particular steps bi), bii), biiii), biv), bv) or bvi) can be repeated several times. Preferably, the coating step b), in particular steps bi), bii), biiii), biv), bv) or bvi) can be repeated several times until the thickness of the crystalline carbohydrate layer reaches at least 100 microns, preferably at least 130 microns, more preferably at least 138.5 microns, even more preferably at least 200 microns, even more preferably at least 300 microns. In a more preferred embodiment, the coating step b), in particular steps bi), bii), biiii), biv), bv) or bvi) can be repeated several times until the thickness of the crystalline carbohydrate layer reaches 100 microns to 1 cm, preferably 130 microns to 1 cm, more preferably 138.5 microns to 1 cm, even more preferably 200 microns to 1 cm, most preferably 300 microns to 1 cm.

[0139] The coating step b) can be carried out by any coating technique known to the person skilled in the art. This can be carried out, for example, by dry mixing, fluidized bed coating, pan coating, conveyor belt coating, drum coating, dip coating, multilayer tableting or dip coating. The coating step b) is carried out such that the crystalline carbohydrate layer covers the entire surface of the food particles. This provides complete protection of the food particles from external environmental influences. In a preferred embodiment, the coating step b) is carried out by fluidized bed coating, in particular by spheronization.

[0140] In a specific embodiment, the method further comprises the step of applying a hydrophobic layer on one or more food particles between step a) and step b). Thus, the coated food particles comprise a hydrophobic layer between the surface of the food particles and the crystalline carbohydrate layer. The hydrophobic layer may comprise a fat or a surfactant. The fat may be a food grade fat, such as a vegetable oil or a solid fat. The surfactant may be any food grade surfactant of a food grade known to those skilled in the art. The surfactant is preferably lecithin. The hydrophobic layer may help promote the coating process of the food particles (particularly hydrophobic particles) and / or may help avoid water / steam transfer to the food particles during the coating process.

[0141] In another embodiment, at least 50%, preferably at least 75%, most preferably 100% of the one or more coated food particles of the food composition do not have any edges with an angle less than 80°. This avoids sharp edges that may create weak areas that are conducive to cracks. These cracks will weaken the barrier properties of the crystalline carbohydrate layer and are therefore undesirable. For example, the coated food particles can be polyhedrons, preferably polyhedrons with rounded edges, more preferably substantially spherical, and most preferably spherical.

[0142] In one embodiment, the crystalline carbohydrate layer has a relative humidity of 85% and a temperature of 23°C of at most 1 g / m 2 / day, preferably 0.1g / m 2 / day to 1g / m 2 / day water vapor transmission rate (WVTR). WVTR can be measured in the same way as described in Example 18. These WVTR values ​​correspond to a crystalline carbohydrate layer having good barrier properties, especially good barrier properties to moisture. In some embodiments, the crystalline carbohydrate layer has a water vapor transmission rate of at most 1 g / m2 for at least 3 months, preferably at least 6 months, and more preferably at least 9 months at a relative humidity of 85% and a temperature of 23°C. 2 / day, preferably 0.1g / m 2 / day to 1g / m 2 / day water vapor transmission rate (WVTR).

[0143] In some embodiments, the crystalline carbohydrate layer is the outer layer of the coated food particles. In particular, the crystalline carbohydrate layer is in contact with the atmospheric environment. In one embodiment, the food particles (i.e. the food particles surrounded by the crystalline carbohydrate layer) are not in contact with the atmospheric environment.

[0144] In a second aspect, the present invention relates to a coated food particle.

[0145] The coated food particles comprise food particles.The food particles may be food particles as provided in the first aspect of the invention.

[0146] The food particles are coated with a crystalline carbohydrate layer. The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrates, in particular at least 95% crystalline carbohydrate particles.

[0147] In one embodiment, the crystalline carbohydrate layer has a closed porosity of less than 10%.

[0148] Advantages and additional features directed to the crystalline carbohydrate layer are provided in the first aspect of the present invention.

[0149] The coated food particles are heat stable, particularly at temperatures below the melting point of the crystalline carbohydrate layer. "Heat stable" means that the coated food particles do not tend to clump in the presence of other food particles and / or the coated food particles do not deteriorate when exposed to temperatures below the melting point of the crystalline carbohydrate layer.

[0150] The crystalline carbohydrate layer covers substantially, preferably covers, the entire surface of the food particles.

[0151] In a third aspect, the present invention relates to a food composition comprising one or more coated food particles according to the second aspect of the invention. In particular, the food composition can be obtained by or by the method according to the first aspect of the invention.

[0152] Those skilled in the art will appreciate that they are free to incorporate all features of the present invention disclosed herein. Specifically, features described for product of the present invention may be combined with method of the present invention, and vice versa. In addition, features described for different embodiments of the present invention may be combined.

[0153] Furthermore, where known equivalents exist for specific features, such equivalents should be incorporated as if explicitly mentioned in this specification.Further advantages and features of the present invention will become apparent upon reference to the accompanying drawings and non-limiting examples.

[0154] Example

[0155] Example 1: Preparation of coated coffee particles.

[0156] Coated coffee granules were prepared according to the present invention.

[0157] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0158] The coffee granules are fluidized in a fluidized bed. Coating of the coffee granules is performed by adding micronized crystalline sucrose (D90 particle size below 100 μm) in dry form with the fluidized coffee granules while spraying a concentrated sucrose solution (65% sucrose) at a temperature of 60° C. to dry and directly crystallize the dissolved sucrose. Coating is performed until a homogeneous layer having a thickness of at least 200 microns is formed. This produces coffee granules coated with a crystalline sucrose coating, the coating comprising 100% crystalline sucrose and having a closed porosity of less than 2%.

[0159] Use "GXR" from Freund Vector for fluidization and coating.

[0160] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0161] Example 2: Preparation of coated 3-in-1 coffee mix granules.

[0162] Coated 3 in 1 coffee mix granules were prepared according to the present invention.

[0163] Coffee powder was taken to prepare 3-in-1 coffee blend pellets and compacted to form small pellets with a D[3,2] particle size between 0.8 mm and 1.6 mm.

[0164] The small coffee pellets were further coated with coffee via spheronization at 60°C to increase the particle size and form large coffee pellets having a D[3,2] particle size between 1.0 mm and 3.5 mm.

[0165] The coffee granules are fluidized in a fluidized bed. Micronized creamer powder (D90 particle size below 100 μm) is added in dry form with the fluidized coffee granules, while a concentrated creamer solution (65% creamer) is sprayed at 60° C. to directly dry the layer. Coating is performed until a homogeneous layer having a thickness of at least 200 microns is formed. Coffee granules coated with creamer are obtained, hereinafter referred to as coffee / creamer granules.

[0166] The obtained coffee / creamer granules are fluidized and coated with sucrose. Micronized crystalline sucrose (D90 particle size below 100 μm) is added in dry form to the fluidized coffee / creamer granules while a concentrated sucrose solution (65% sucrose) is sprayed at 60°C to dry and directly crystallize the dissolved sucrose. Coating is performed until a homogeneous layer with a thickness of at least 200 microns is formed. This produces 3-in-1 coffee mixture granules coated with a crystalline sucrose coating containing 100% crystalline sucrose and having a closed porosity of less than 2%.

[0167] Use "GXR" from Freund Vector To carry out the different steps of spheronization, fluidization and coating.

[0168] 17g to 24g of 3-in-1 coffee blend granules dissolved in 180mL to 250mL of water and showed very good reconstitution properties in less than 2 minutes.

[0169] Example 3: Preparation of coated cocoa particles.

[0170] The coated cocoa particles were prepared in the same manner as in Example 2.

[0171] In this example, cocoa powder was subjected to pre-granulation and spheronization to form pellets instead of coffee powder. In addition, micronized milk powder (D90 particle size below 100 μm) and concentrated milk powder solution (65% milk) were used instead of micronized creamer powder and concentrated creamer powder solution to form milk-coated cocoa pellets.

[0172] The milk-coated cocoa granules were finally coated with sucrose using the same procedure as in Example 2 (including the same sucrose ingredient) to obtain milk / cocoa granules coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0173] 17g to 24g of sucrose coated milk / cocoa pellets dissolved in 180mL to 250mL of water and showed very good reconstitution properties in less than 2 minutes.

[0174] Example 4: Preparation of coated milk powder pellets.

[0175] Coated milk powder pellets were prepared in a similar manner to Example 1. In this example, milk powder was pre-granulated to form pellets instead of coffee powder.

[0176] The milk pellets are fluidized in a fluidized bed. Coating of the milk pellets is performed by adding micronized crystalline lactose (D90 particle size below 100 μm) in dry form together with the fluidized milk pellets while spraying a concentrated lactose solution (40% lactose) at a temperature of 60°C to dry and allow the dissolved lactose to crystallize directly. Coating is performed until a homogeneous layer with a thickness of at least 200 microns is formed.

[0177] This results in milk pellets coated with a crystalline lactose coating comprising 100% crystalline lactose and having a closed porosity of less than 2%.

[0178] Use "GXR" from Freund Vector for fluidization and coating.

[0179] 17g to 24g of coated milk powder pellets were dissolved in 180mL to 250mL of water and showed good reconstitution properties in less than 2 minutes.

[0180] Example 5: Preparation of coated fruit powder granules.

[0181] The coated fruit powder pellets were prepared in the same manner as in Example 2. In this example, fruit powder pellets (e.g., banana and strawberry) were subjected to spheronization instead of coffee. In addition, micronized milk powder (D90 particle size below 100 μm) and concentrated milk powder solution (65% milk) were used instead of micronized creamer powder and concentrated creamer powder solution to form fruit pellets coated with milk, hereinafter referred to as fruit / milk pellets.

[0182] The fruit / milk pellets were then coated with sucrose using the same procedure as in Example 2 including the same sucrose composition.

[0183] This produces fruit / milk pellets coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0184] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0185] Example 6: Evaluation of moisture uptake of coffee and 3-in-1 coffee blends.

[0186] Sample preparation

[0187] Different samples of coffee and 3-in-1 coffee blends were prepared.

[0188] Sample 1: Compacted coffee was prepared by converting coffee powder into coffee granules with a D[3,2] particle size of about 1.6 mm using a roller press (Alexanderwerk).

[0189] Sample 2: The coffee granules of sample 1 were converted into spherical coffee granules having a D[3,2] particle size of 2.2 mm to 3.4 mm by fluidized bed coating at 60°C, in particular using "GXR (Freund Vector) is spheronized to prepare uncoated spheronized coffee.

[0190] Sample 3: The spheronized coffee mixture with a non-crystalline coating (ie, creamer coating) was prepared by converting the spherical coffee pellets of Sample 2 into spheronized creamer / coffee pellets (or spheronized coffee mixture pellets) having a D[3,2] particle size of 2.5 mm to 3.7 mm.

[0191] The spherical coffee granules of Sample 2 were fluidized in a fluidized bed. Micronized creamer powder (D90 particle size below 100 μm) was added in dry form together with the fluidized spherical coffee granules, and a concentrated creamer solution (65% creamer) was sprayed at 60°C to directly dry the layer. Coating was performed until a creamer coating with a thickness of 300 μm was formed at the surface of the spherical coffee granules of Sample 2. "GXR" was used. (Freund Vector) for fluidization and coating.

[0192] Sample 4: The spheronized 3-in-1 coffee mixture with a crystallized coating (i.e., a crystallized sucrose coating) was prepared by converting the spheronized coffee mixture pellets of Sample 3 into crystallized sucrose coated spheronized coffee mixture pellets (or spheronized 3-in-1 coffee mixture pellets) having a D[3,2] particle size of 2.8 mm to 3.3 mm.

[0193] The spheroidized coffee mixture granules of Sample 3 having a D[3,2] particle size of 2.5 mm to 3.0 mm were fluidized in a fluidized bed. Micronized sucrose (D90 particle size below 100 μm) was added in dry form together with the fluidized spheroidized coffee mixture granules, while a concentrated sucrose solution (65% sucrose) was sprayed at 60°C to dry the layer and directly crystallize the dissolved sucrose. The coating was performed until a sucrose coating with a thickness of 300 microns was formed at the surface of the spheroidized coffee mixture granules of Sample 3. "GXR" was used. (Freund Vector) for fluidization and coating.

[0194] This results in 3-in-1 coffee blend pellets coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0195] Sample 5: The spheronized 3-in-1 coffee mixture with a crystallized coating (i.e., a crystallized sucrose coating) was prepared by converting the spheronized coffee mixture pellets of Sample 3 into crystallized sugar-coated spheronized coffee mixture pellets (or spheronized 3-in-1 coffee mixture pellets) having a D[3,2] particle size of 3.4 mm to 4.0 mm.

[0196] The spheroidized coffee mixture granules of Sample 3 having a D[3,2] particle size of 3.1 mm to 3.7 mm were fluidized in a fluidized bed. Micronized sucrose (D90 particle size below 100 μm) was added in dry form to the fluidized spheroidized coffee mixture granules, while a concentrated sucrose solution (65% sucrose) was sprayed at 60° C. to dry the layer and allow the dissolved sucrose to directly crystallize. The coating was performed until a sucrose coating with a thickness of 300 microns was formed at the surface of the spheroidized coffee mixture granules of Sample 3. The "GXR" was used. (Freund Vector) for fluidization and coating.

[0197] This results in 3-in-1 coffee blend pellets coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0198] Moisture intake assessment

[0199] The moisture uptake of the different samples was evaluated. In particular, the moisture uptake experiment was carried out in a moisture absorption device SPS (proUmid, Ulm). Samples of equal volume were placed in an aluminum pan and tared. The different samples were then equilibrated at 25° C. and 13% relative humidity until equilibrium was reached. The relative humidity was subsequently increased from 13% to 40%. The resulting weight increase is related to the amount of moisture absorbed by the sample.

[0200] result

[0201] The results of the moisture absorption test are as follows Figure 1 shown.

[0202] exist Figure 1 It can be observed that the increase in particle size allows to reduce the moisture uptake during shelf storage.

[0203] Furthermore, it can also be observed that applying a crystalline or non-crystalline coating on coffee reduces the moisture uptake of the coffee during its shelf life compared to compacted or spheronized coffee without any coating.

[0204] However, the spheronized 3 in 1 coffee blend with the crystalline sucrose coating did not experience any moisture uptake, whereas the spheronized coffee blend with the non-crystalline coating still experienced significant moisture uptake. Thus, it appears that the crystalline carbohydrate coating is the key to avoiding moisture uptake throughout shelf life.

[0205] 17 g to 24 g of the powder of Samples 4 and 5, respectively, were reconstituted in 180 mL to 250 mL of water and exhibited very good reconstitution properties in less than 2 minutes. In particular, this indicates that the crystalline carbohydrate coating provides good barrier properties to the powder while not adversely affecting its reconstitution properties. In particular, the powders retain good reconstitution properties when added to aqueous liquids.

[0206] Example 7: Evaluation of Temperature Stability

[0207] To evaluate the physical stability in terms of temperature stability, thermal shock tests were performed.

[0208] The physical stability was evaluated on two different samples:

[0209] - a spheronized 3-in-1 coffee blend with a crystalline coating of sample 4 of Example 6 (hereinafter referred to as spheronized coffee blend),

[0210] - A reference 3 in 1 coffee mix powder prepared by dry mixing creamer, coffee and sucrose in the same proportions as the spheronized 3 in 1 coffee mix of Sample 4 of Example 6 (hereinafter referred to as the reference coffee mix).

[0211] For this purpose, 17 g of the reference coffee mixture or the spheronized coffee mixture were filled into glass jars, closed (without changing the humidity) and placed in an oven. The samples were kept at 60° C. for 7 days.

[0212] Samples in glass jars were visually inspected and manually stirred after 1, 2, 3, 5, and 7 days to assess powder flowability and agglomeration.

[0213] After 7 days of storage, powder lumps and formation of agglomerates were observed in the loose powder of the reference coffee blend, which agglomerates could not be easily broken up by shaking the glass bottle (see Figure 3 ,Left).

[0214] For the spheronized coffee mixture, no caking, no effect on flowability and even great flowability were observed even for longer durations (such as 3 weeks) when exposed to high temperatures. In addition, the spheronized coffee mixture showed good mechanical resistance to shaking.

[0215] It was observed that the crystalline coating allowed to improve the stability of the coffee mixture during shelf life, even when exposed to high temperatures. In particular, no agglomeration occurred.

[0216] Example 8: Coating of Coffee Granules with a Single Solid Crystalline Carbohydrate (Wet Air)

[0217] Coated coffee granules were prepared according to the present invention.

[0218] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0219] The coffee granules were then dry blended with micronized crystalline sucrose (D90 particle size below 100 μm) to form a thin coating.

[0220] The thin coating of granules is then moistened with humidified air at 90% RH above the critical humidity for sucrose deliquescing (transition from a crystalline solid to a solution due to humidity in the environment) (85% relative humidity (RH)) and subsequently dried. This triggers bridging of the carbohydrate particles and allows the formation of a dense coating of crystalline sucrose.

[0221] Stepwise layer coating (pan coating) is performed by repeating dry mixing, moistening and drying operations until a homogeneous coating having a thickness of at least 200 microns is formed.

[0222] This produces coffee granules coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0223] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0224] Example 9: Coating of Coffee Granules with a Single Solid Crystalline Carbohydrate (Steam) Coated coffee granules were prepared according to the present invention.

[0225] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0226] The coffee granules were then dry blended with micronized crystalline sucrose (D90 particle size below 100 μm) to form a thin coating.

[0227] The thin coating of granules is steamed, which enables simultaneous moistening and drying of the crystalline layer. This triggers bridging of the carbohydrate particles and allows the formation of a dense coating of crystalline sucrose.

[0228] Stepwise layer coating (pan coating) was performed by repeating dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 microns was formed.

[0229] This produces coffee granules coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0230] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0231] Example 10: Coating of coffee pellets with a mixture of solid crystalline carbohydrates (humid air)

[0232] Coated coffee granules were prepared according to the present invention.

[0233] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0234] The coffee particles were then dry blended with a mixture of micronized crystalline sucrose and fructose (95 / 5 ratio, D90 particle size below 100 microns) to form a thin coating.

[0235] The thin coating of granules was moistened with humidified air at 65% RH, above the critical humidity for deliquescence of the crystalline sucrose / fructose mixture (53% RH), and subsequently dried. This triggered bridging of the carbohydrate particles and allowed the formation of a dense coating of crystalline sucrose and fructose.

[0236] Stepwise layer coating (pan coating) is performed by repeating dry mixing, moistening and drying operations until a homogeneous coating having a thickness of at least 200 microns is formed.

[0237] This produced coffee granules coated with 100% crystalline sucrose / fructose (95 / 5 ratio) with a closed porosity of less than 2%.

[0238] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0239] Example 11: Coating of coffee pellets with a mixture of solid crystalline carbohydrates (steam)

[0240] Coated coffee granules were prepared according to the present invention.

[0241] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0242] The coffee particles were then dry blended with a mixture of micronized crystalline sucrose and fructose (95 / 5 ratio, D90 particle size below 100 microns) to form a thin coating.

[0243] The thin coating of granules is steamed, which enables simultaneous moistening and drying of the crystalline layer. This triggers bridging of the carbohydrate particles and allows the formation of a dense coating of crystalline sucrose and fructose.

[0244] Stepwise layer coating (pan coating) was performed by repeating dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 microns was formed.

[0245] This produced coffee granules coated with 100% crystalline sucrose / fructose (95 / 5 ratio) with a closed porosity of less than 2%.

[0246] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0247] Example 12: Coating with a mixture of solid crystalline carbohydrates and hydrated crystalline compounds

[0248] Coated coffee granules were prepared according to the present invention.

[0249] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0250] The coffee particles were then dry blended with a mixture of micronized crystalline sucrose, dextrose monohydrate and fructose (85 / 10 / 5 weight ratio, D90 particle size below 100 microns) to form a thin coating.

[0251] Heating the granules including the thin coating at 65°C results in a rapid release of water from the dextrose monohydrate (about 8 wt% of water is released from the dextrose monohydrate), which triggers the bridging of the crystalline mixture. This allows the formation of a dense coating of crystalline sucrose, dextrose and sucrose.

[0252] Stepwise layer coating (pan coating) was performed by repeating the dry mixing and heating operations until a homogeneous coating with a thickness of at least 200 microns was formed.

[0253] This produced coffee granules coated with 100% crystalline sucrose / dextrose / fructose (85 / 10 / 5 ratio) with a closed porosity of less than 2%.

[0254] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0255] Example 13: Coating with solid amorphous carbohydrates

[0256] Coated coffee granules were prepared according to the present invention.

[0257] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0258] The coffee granules were then dry blended with micronized amorphous sucrose (D90 particle size below 100 μm) to form a thin coating.

[0259] The thin coating of granules is moistened and heated by steaming simultaneously to above the glass transition temperature of amorphous sucrose, thereby allowing the carbohydrate particles to bridge while the amorphous sucrose is recrystallized. This allows a dense coating of crystalline sucrose to form.

[0260] Stepwise layer coating (pan coating) was performed by repeating dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 microns was formed.

[0261] This produces coffee granules coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0262] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0263] Example 14: Coating with a mixture of solid crystalline and amorphous carbohydrates

[0264] Coated coffee granules were prepared according to the present invention.

[0265] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0266] The coffee particles were then dry blended with a mixture of amorphous sucrose and crystalline sucrose (20 / 80 ratio, D90 particle size less than 100 microns) to form a thin coating.

[0267] The thin coating of granules is then moistened and heated via steaming to above the glass transition temperature of the amorphous sucrose to trigger carbohydrate particle bridging while allowing the amorphous sucrose to recrystallize. This allows a dense coating of crystalline sucrose to form.

[0268] Stepwise layer coating (pan coating) was performed by repeating dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 microns was formed.

[0269] This produces coffee granules coated with a crystallized sucrose coating comprising 100% crystallized sucrose and having a closed porosity of less than 2%.

[0270] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0271] Example 15: Coffee Granules Coated with Crystalline Lactose Coating

[0272] Coated coffee granules were prepared according to the present invention.

[0273] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0274] The coffee granules are fluidized in a fluidized bed. Coating of the coffee granules is performed by adding micronized crystalline lactose (D90 particle size below 100 μm) in dry form with the fluidized coffee granules while spraying a concentrated lactose solution (40% lactose) at a temperature of 60°C to dry and direct crystallization of the dissolved lactose. Coating is performed until a homogeneous layer having a thickness of at least 200 microns is formed. This produces coffee granules coated with a crystalline lactose coating comprising 100% crystalline lactose and having a closed porosity of less than 2%.

[0275] Use "GXR" from Freund Vector for fluidization and coating.

[0276] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0277] Example 16: Cocoa nibs coated with crystallized maltose coating

[0278] Coated cocoa granules are prepared according to the present invention.

[0279] In particular, the cocoa powder was pre-granulated by roller pressing (Alexanderwerk) to form granules having a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0280] The cocoa granules were fluidized in a fluidized bed. Coating of the cocoa granules was performed by adding micronized crystalline maltose (D90 particle size below 100 μm) in dry form to the fluidized cocoa granules while spraying a concentrated maltose solution (45% maltose) at a temperature of 60°C to dry and allow direct crystallization of the dissolved maltose.

[0281] The coating is carried out until a homogenous layer having a thickness of at least 200 microns is formed. This produces cocoa granules coated with a coating of crystallized maltose comprising 100% crystallized maltose and having a closed porosity of less than 2%.

[0282] Use "GXR" from Freund Vector for fluidization and coating.

[0283] 17g to 24g of coated cocoa particles dissolved in 180mL to 250mL of water and showed very good reconstitution properties in less than 2 minutes.

[0284] Example 17: Preparation of Coated Coffee Granules with Intermediate Hydrophobic Layer

[0285] Coated coffee granules were prepared according to the present invention.

[0286] In particular, the coffee powder is pre-granulated by roller pressing (Alexanderwerk) to form granules with a particle size D[3,2] between 0.8 mm and 1.6 mm.

[0287] The coffee particles are sprayed with lecithin to form an intermediate hydrophobic layer on the surface of the coffee particles.

[0288] After spraying the lecithin, the coffee granules are fluidized in a fluidized bed. Coating of the coffee granules is performed by adding micronized crystalline sucrose (D90 particle size below 100 μm) in dry form with the fluidized coffee granules while spraying a concentrated sucrose solution (65% sucrose) at a temperature of 60°C to dry and allow the dissolved sucrose to directly crystallize. Coating is performed until a homogeneous layer with a thickness of at least 200 microns is formed. This produces coffee granules coated with a crystalline sucrose coating, the coating comprising 100% crystalline sucrose and having a closed porosity of less than 2%.

[0289] Use "GXR" from Freund Vector for fluidization and coating.

[0290] 17 g to 24 g of coated coffee particles dissolved in 180 mL to 250 mL of water and showed very good reconstitution properties in less than 2 minutes.

[0291] Example 18: Measurement of Water Vapor Transmission Rate (WVTR) of Crystallized Lactose Coating and Crystallized Sucrose Coating

[0292] Water vapor transmission rate (WVTR) is usually measured on packaging materials to evaluate their barrier properties. The system consists of an aluminum cup (bottom) containing dry silica gel and a paper (top) sealed at the edges with wax. The device is then placed in a climate chamber with a defined climate (temperature and relative humidity) and weighed at different time points.

[0293] The WVTR of crystalline sucrose coating and crystalline lactose coating was measured in a similar manner to evaluate their barrier properties. For this purpose, paper with very low water barrier properties was coated with crystalline lactose or sucrose. The WVTR was then measured on the coated paper based on a system similar to that used to measure the WVTR on packaging materials.

[0294] Based on EU regulations, when WVTR is 1g / m 2 / day or less, the package has good barrier properties. Therefore, in this case, when the WVTR is 1g / m 2 / day or less, the coating is considered to have good barrier properties.

[0295] Paper material

[0296] To characterize the barrier properties of the coating, a paper with negligible barrier properties was selected to ensure that the measured WVTR value represents a coating in a coating and not a paper in a paper. In particular, paper UPM 62 (62 g / m 2 of grammage), as it has very low and therefore negligible barrier properties to moisture vapor.

[0297] Preparation of paper coated with sucrose or lactose

[0298] A piece of paper UPM 62 is taped to aluminum foil on 3 sides to avoid the movement of the paper. The paper that is then taped to the aluminum foil is placed on a coating machine (K Control Coater, RK Printcoat instruments) so that the tape side of the paper faces up. The coating machine is then equipped with a No. 5 metering rod (coating) (50 μm wet film). Sucrose solution (70% TS) or lactose saturated solution (25% TS) is added directly to the side of the rod with a pipette, and the paper is coated with a coating machine until the near end of the paper (1 cm to 2 cm before the end of the paper) is reached. Repeat the addition of sucrose solution or lactose solution several times during the coating operation to avoid the absence of sucrose on the rod until the coating operation ends. Once the coating operation terminates, the paper coated with sucrose or lactose is placed in an oven at 100° C. for 5 to 10 minutes to obtain dry crystalline sucrose or lactose coating. The paper coated with crystalline sucrose or crystalline lactose is cooled to room temperature. Repeat different steps until the desired coating thickness is reached.

[0299] Preparation of WVTR cup

[0300] Four WVTR cups were prepared for each coating thickness: three for measuring the coating barrier and one without silica gel for blank (measurement of water absorption of paper and coating).

[0301] For each coating thickness, four 25 cm squares were cut from paper coated with crystalline sucrose or crystalline lactose. 2 Take four small WVTR cups. Three of them are filled with about 10g / 15ml of silica gel, while the last one is blank and empty (i.e. no silica gel). Cover the four cups with pre-cut crystallized sucrose coated or lactose coated paper circles and seal with melted wax. The wax is then cooled until solidified to obtain the final WVTR pan.

[0302] WVTR measurement

[0303] When the final WVTR pots were ready, they were placed in a climate chamber at 23°C, 85% RH.

[0304] The samples were then weighed up to three times per week for one week.

[0305] The experiment was stopped when the weight increased at a slower rate or when the silica gel accounted for more than 20% of its initial weight.

[0306] Based on the measured weight, the WVTR is calculated using the following formula:

[0307]

[0308] Where Δm s and Δm b are the weight increase of the sample and blank in mg, t is the time in days, and A is the mass increase in mg. 2 The surface of the coated paper is measured, and WVTR is in g / m 2 / day water vapor transmission rate.

[0309] The first weight measured at day t = 0 was not taken into account in the calculation of WVTR. For the WVTR calculation, the average of three different measurements was taken.

[0310] Coating thickness measurement

[0311] To measure the thickness of the coating, the paper coated with crystalline sucrose or crystalline lactose was stored overnight in a controlled environment (23°C, 50% RH). Then, for each sample, the paper coated with crystalline sucrose was cut into 12.5 cm 2 After cutting, only the papers with intact crystalline sucrose coating were used for thickness determination.

[0312] Then, 10 measurements were made using a caliper to determine the average thickness of the uncoated paper UPM 62 (46.8 μm).

[0313] Then, measure the thickness of each pre-cut coating paper circle approximately three times with a caliper and calculate the average of all measurements. The final thickness of the coating is then calculated using the following formula:

[0314] CT=TCP-TP

[0315] Where CT is the coating thickness in μm, TCP is the coating paper thickness in μm, and TP is the uncoated paper thickness in μm.

[0316] result

[0317] like Figure 6 As shown, for the crystalline sucrose coating, based on the logarithmic trend line, 1 g / m2 is achieved at a coating thickness of 138.5 μm. 2 / day WVTR. Based on the above, it is expected that good barrier properties will be obtained at a thickness of 138.5μm or above. At thicknesses below 138.5μm, it is observed that the WVTR is higher than 1g / m 2 Based on these results, it seems that a coating of crystalline sucrose of at least 138.5 μm opens up the opportunity to store food particles (such as powders) in packaging with low barrier properties or even without packaging, as the coating provides sufficient barrier properties.

[0318] The surface of the crystalline sucrose coating applied on paper was observed by scanning electron microscopy (SEM). Figure 7 It can be observed that the surface of the crystallized sucrose coating is homogeneous.

[0319] Example 19: Barrier Properties of Non-Uniform Coatings

[0320] Cocoa powder particles coated with a heterogeneous crystalline sucrose coating are provided. "Heterogeneous coating" is understood as not covering the entire surface of the powder and may comprise coating layers of varying thickness over its entire surface area.

[0321] The coated cocoa powder particles were observed by scanning electron microscopy (SEM).

[0322] Furthermore, the barrier properties of the coated cocoa powder particles were evaluated.

[0323] In particular, cocoa particles contain a significant amount of water. Therefore, the moisture loss during the drying process is measured to evaluate the barrier properties. Significant weight loss and therefore significant water loss during the drying step means that the coating has low barrier properties. Moisture loss is evaluated as follows. The coated cocoa particles are dried. The weight of the same volume of coated cocoa particles is measured before and after drying in an aluminum pan. The resulting weight loss is related to the amount of moisture lost from the sample.

[0324] result

[0325] The coated cocoa powder particles were observed to have a heterogeneous crystalline sucrose coating layer that did not cover the entire surface ( Figure 8 ).

[0326] Furthermore, the moisture loss test showed a significant weight loss and thus a significant moisture loss after drying. These results tend to indicate that the heterogeneous coating layer has low and unsatisfactory barrier properties.

[0327] Although the present invention has been described by way of example, it will be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

1. A method for preparing a food composition comprising one or more coated food particles, the method comprising the steps of: a) providing one or more food particles; b) coating each of the food particles of step a) with a carbohydrate to form a food composition comprising one or more coated food particles, wherein the one or more coated food particles are food particles coated with a crystalline carbohydrate layer, Wherein the crystalline carbohydrate layer comprises at least 95% crystalline carbohydrates and has a closed porosity of less than 10%.

2. The method according to claim 1, wherein the coating step b) is performed with a carbohydrate, wherein the carbohydrate is: i) at least one solid crystalline carbohydrate, or ii) at least one solid crystalline carbohydrate and at least one hydrated crystalline compound, or iii) at least one solid amorphous carbohydrate, or iv) at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate, or v) at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate and at least one hydrated crystalline compound, or vi) a liquid solution or suspension of at least one carbohydrate; wherein said step biii) comprises, after coating, a heat treatment step and / or a moistening step performed above the glass transition temperature Tg of said solid amorphous carbohydrate to trigger carbohydrate particle bridging and convert the amorphous carbohydrate into crystalline carbohydrate, wherein said moistening step is followed by a drying step; wherein said step biv) optionally comprises, after coating, a heat treatment step and / or a moistening step performed above said glass transition temperature Tg of said solid amorphous carbohydrate to trigger carbohydrate particle bridging and convert amorphous carbohydrate into crystalline carbohydrate, wherein said moistening step is followed by a drying step; wherein said step bv) optionally comprises, after coating, a heat treatment step and / or a moistening step performed above said glass transition temperature Tg of said solid amorphous carbohydrate to trigger carbohydrate particle bridging and convert amorphous carbohydrate into crystalline carbohydrate; Wherein said step bvi) comprises a drying step after coating, optionally preceded by a cooling step, to convert the carbohydrate dissolved in the liquid solution or suspension of said at least one carbohydrate into a crystalline carbohydrate.

3. The method according to claim 2, wherein the coating step bi) comprises a moistening step, preferably steaming, after coating and optionally followed by a drying step, to trigger bridging of the crystalline carbohydrate particles.

4. The method according to claim 2, wherein the coating step bii) comprises a heat treatment step after coating to trigger bridging of the crystalline carbohydrate particles.

5. The method according to any one of claims 2 to 4, wherein the coating steps bi), bii), biiii), biv) and bv) are carried out with a carbohydrate having a D90 particle size which is at most 1 / 5 of the D[3,2] particle size of the one or more food particles.

6. The method according to any of the preceding claims, wherein the crystalline carbohydrate layer is a protective barrier, in particular a moisture barrier and / or a mechanical barrier and / or a gas barrier and / or an aroma barrier and / or a light barrier.

7. The method according to any one of the preceding claims, wherein the crystalline carbohydrate layer has a thickness of at least 100 microns, preferably at least 130 microns, more preferably at least 138.5 microns, even more preferably at least 200 microns.

8. The method according to any one of the preceding claims, wherein the coating step b) is repeated several times, preferably until the thickness of the crystalline carbohydrate layer reaches at least 100 microns, preferably at least 130 microns, more preferably at least 138.5 microns, even more preferably 200 microns.

9. The method according to any one of the preceding claims, wherein the crystalline carbohydrate layer comprises at least 98% crystalline carbohydrates, most preferably 100% crystalline carbohydrates.

10. The method according to any one of the preceding claims, wherein the crystalline carbohydrate layer is lactose and / or sucrose, preferably sucrose.

11. The method according to any one of the preceding claims, wherein the method further comprises the step of applying a hydrophobic layer on the one or more food particles between step a) and step b).

12. The method of claim 11, wherein the hydrophobic layer comprises fat or lecithin.

13. A method according to any preceding claim, wherein the one or more food particles have a particle size D[3,2] of from 0.8 mm to 20 mm.

14. A method according to any preceding claim, wherein at least 50%, preferably at least 75%, most preferably 100% of the one or more coated food particles of the food composition do not have any edges having an angle less than 80°.

15. The method according to any one of the preceding claims, wherein the one or more food particles are one or more shaped food particles, and wherein the one or more coated food particles are one or more coated shaped food particles.

16. The method according to claim 15, wherein the one or more shaped food particles are obtained by shaping one or more food particles, and the shaping is performed using a grinder, a milling device, a compactor, an extruder, a granulator or a spheronizer.

17. The method according to any one of the preceding claims, wherein the one or more food particles are powders, preferably powders selected from the list consisting of agglomerated powders, spheronised powders, compacted powders or mixtures thereof.

18. The method according to any one of the preceding claims, wherein the food composition is a coffee mix, an infant formula, a food supplement, a nutritional composition, a powdered beverage or a moisture sensitive food composition.

19. Coated food particles comprising food particles coated with a crystalline carbohydrate layer, wherein the crystalline carbohydrate layer comprises at least 95% crystalline carbohydrates and has a closed porosity of less than 10%.

20. A food composition comprising one or more coated food particles according to claim 19.

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