Food composition comprising one or more coated food particles

Abstract

A method for making a food composition comprising one or more coated food particles is disclosed. The method includes the step of providing one or more food particles. The method further includes 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 less than 10% closed porosity. Food compositions comprising one or more coated food particles, and the coated food particles are also disclosed.

Description

Detailed Description of the Invention

[0001] [Technical field] The present invention relates generally to the field of coating food particles and to the field of food compositions comprising one or several food particles. For example, the present invention relates to a method of making 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 such coated food particles.

[0002] [Background technology] Food products, including food powders, are generally stored in thermoplastic or metal packaging to preserve their quality over their shelf life. Specifically, the packaging forms a barrier between the food product and the external environment, such that the organoleptic, nutritional, functional, stability, and hygiene properties of the food product are acceptable and maintained until consumption.

[0003] Due to environmental concerns, there is an ongoing shift to more sustainable packaging materials that are renewable and / or biodegradable. An example of a sustainable packaging material option is paper. However, sustainable packaging materials, such as paper, generally have weaker barrier properties than traditional packaging, are more susceptible to mechanical constraints, and are more porous to the external environment. Therefore, volatile compounds in food products, such as aromas, tend to be easily released into the atmosphere over the shelf life, resulting in a deterioration in sensory properties. In addition, food products are not only further exposed to mechanical constraints, but also to physicochemical elements from the external environment, such as temperature, moisture, oxygen, or light, which adversely affect the stability of the food product. This results in food products that do not maintain their organoleptic, nutritional, functional, stability, and hygienic properties over a conventional shelf life.

[0004] This is particularly the case for food powders or other moisture-sensitive food products, such as freeze-dried fruit. Sustainable packaging materials are more porous to the external environment, which accelerates moisture uptake by food powders and moisture-sensitive food products. As a result, food powders or other moisture-sensitive food products may, for example, solidify early or even spoil before the end of their traditional shelf life.

[0005] As an alternative to sustainable packaging, the use of no-packaging options is also being considered. For example, selling food products, specifically food powders, in bulk is one of these options. However, in this case, the challenges mentioned above become more pronounced.

[0006] Therefore, there remains a need to provide a food composition, such as a food powder composition or a moisture-sensitive food composition, that maintains its overall quality and properties and exhibits improved stability over its 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 herein to a prior art document should not be taken as an admission that such prior art is well known or forms part of the common general understanding in the art.

[0008] [Summary of the Invention] The present invention aims to improve upon the current state of the art, and in particular to provide methods of making food compositions, food compositions, and coated food particles that overcome the problems of the prior art and address the needs noted above, or at least to provide useful alternatives.

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

[0010] Accordingly, a first aspect of the present invention provides a method of making a food composition comprising one or more coated food particles, the method comprising: 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, the crystalline carbohydrate layer comprising at least 95% crystalline carbohydrate and having less than 10% closed porosity.

[0011] A second aspect of the present invention provides coated food particles comprising food particles coated with a crystalline carbohydrate layer, wherein the crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate and has less than 10% closed porosity. In certain embodiments, the crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate particles.

[0012] A third aspect of the invention is one or more coated food particles according to the second aspect of the invention.

[0013] It has been discovered that coating a food composition, such as a food powder composition or a moisture-sensitive food composition, with a crystalline carbohydrate layer provides good barrier properties.Therefore, the stability of the coated food composition is enhanced over its shelf life, even when exposed to external environments such as moisture or high temperatures.The coated food composition maintains good reconstitution properties.Due to its good barrier properties, the crystalline carbohydrate layer can be used to encapsulate sensitive food ingredients, such as flavorings, vitamins, probiotics, active food ingredients, etc.

[0014] These and other aspects, features and advantages of the present invention will become more apparent to those skilled in the art from the following detailed description of the embodiments of the invention taken in conjunction with the accompanying drawings. [Brief explanation of the drawings]

[0015] [Figure 1]1 shows the moisture absorption amounts of Samples 1 to 5 in Example 6 (dm = dry matter). [Figure 2] Figure 1 shows the solidification and flowability of a reference 3-in-1 coffee mix powder without a crystalline coating (left) and a 3-in-1 coffee powder with a crystalline coating according to the invention (right) after heat treatment at 60°C for 7 days. [Figure 3] Figure 1 shows photographs of granules after different processing steps: a corresponds to spheronized coffee granules before any coating (sample 2 of Example 6), b corresponds to creamer-coated spheronized coffee granules obtained after coating with creamer powder by spheronization (sample 3 of Example 6), and c corresponds to creamer-coated coffee granules that have been further coated with crystalline sucrose (sample 4 of Example 6). [Figure 4] 1 is a scanning electron microscope (SEM) image showing a cross-section of a granule of Sample 4 of Example 6. x indicates the core of the granule, which is a coffee granule, y indicates the creamer coating, and z indicates the crystalline sucrose coating. [Figure 5] 1 is a photograph showing a cross-section of a granule of Sample 4 of Example 6. x indicates the core of the granule, which is a coffee granule, y indicates the creamer coating, and z indicates the crystalline sucrose coating. [Figure 6] The water vapor transmission rate (WVTR, g / m / day) of crystalline sucrose coatings at a temperature of 23° C. and a relative humidity of 85% is shown as a function of coating thickness (in μm). A logarithmic trendline was plotted (see Example 18). [Figure 7] 1 is an SEM image showing the surface of a crystalline sucrose coating applied onto paper UPM62. [Figure 8] 1 shows SEM images. The SEM image on the left shows the cross section of multiple cocoa powder particles coated with a non-uniform crystalline sucrose layer according to Example 19. The circles indicate areas not covered by the coating or indicate holes. The SEM image on the right shows the appearance of cocoa powder particles coated with a non-uniform crystalline sucrose layer according to Example 19. The circles indicate holes.

[0016] [Mode for Carrying Out the Invention] As used herein, the terms "comprise," "comprising," and the like are to be interpreted in an inclusive sense, i.e., "including, but not limited to," rather than in an exclusive or exhaustive sense.

[0017] As used herein, the singular articles "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0018] Unless otherwise stated, all percentages herein refer to weight percentages, where applicable.

[0019] Unless otherwise defined, all technical and scientific terms have the same meaning and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0020] In the context of the present invention, the term "food particles" refers to particles that are edible.

[0021] In the context of the present invention, the term "shaped food particles" refers to particles of food that have a predetermined shape.

[0022] In the context of the present invention, the term "forming" refers to processing a food particle or a plurality of food particles together to result in a food particle having a predetermined shape.

[0023] In the context of the present invention, the term "plant-based milk analogue" refers to a beverage that contains plant-derived ingredients, does not contain dairy ingredients, and replicates the texture and appearance of a dairy beverage.

[0024] In the context of the present invention, the term "crystalline carbohydrate" refers to a carbohydrate characterized by a three-dimensional long-range order of atomic arrangement: the atoms of the crystal are arranged in a translationally periodic array.

[0025] 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 when a critical relative humidity is reached, such as 83-85% for sucrose. Below this value, only small amounts of water can be found in the crystals (stored as water of crystallization in the crystalline matrix).

[0026] In the context of the present invention, the term "amorphous carbohydrate" or "non-crystalline carbohydrate" refers to a carbohydrate having a non-periodic arrangement with highly disordered atomic arrangement. In other words, an amorphous carbohydrate is a carbohydrate that is not a crystalline carbohydrate. An amorphous carbohydrate may be a glassy or rubbery solid.

[0027] In the context of the present invention, the term "aroma" refers to flavors and / or scents, preferably volatile flavors and / or scents.

[0028] 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). Specifically, the protective barrier may limit, preferably prevent, contact or flow between food particles and moisture, external gases (e.g., oxygen), light (e.g., ultraviolet light), mechanical restraint, and / or any other external element or agent that may adversely affect the properties of the food particles, such as sensory properties, nutritional properties, stability, functional properties, and / or microbiological properties. The protective barrier may also limit, preferably prevent, the release of volatile compounds, such as aromas, from the food particles in the environment surrounding the layer (or protective barrier).

[0029] In the context of the present invention, the term "surfactant" refers to a compound that is surface-active. A surfactant molecule typically has a hydrophilic portion (e.g., one or more head groups) and a hydrophobic (or lipophilic) portion (e.g., one or more tails).

[0030] In the context of the present invention, the term "food-grade active ingredient" refers to an ingredient that is edible and that exhibits a health effect and / or biological activity, in particular a pharmaceutical or cosmetic activity, when orally ingested by a subject, preferably a pet or a human.

[0031] In the context of the present invention, the term "flavoring agent" refers to an ingredient or mixture of ingredients that provides flavor. A flavoring agent may also provide a scent.

[0032] In a first aspect, the present invention relates to a method for making a food composition comprising one or more coated food particles. Preferably, the food composition is a coffee mix (e.g., a two-in-one or three-in-one coffee mix), an infant formula, a nutritional composition, a dietary supplement, a powdered beverage, or a moisture-sensitive food composition. The three-in-one coffee mix is ​​a mixture of soluble coffee powder, a creamer or milk powder, and a carbohydrate, preferably sucrose. The two-in-one coffee mix is ​​a mixture of soluble coffee powder and a carbohydrate, preferably sucrose. For example, the powdered beverage may 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, the moisture-sensitive food composition may contain vitamins, minerals, flavorings, fruit powders, including freeze-dried fruit, grains, probiotics, proteins, food active ingredients, or mixtures thereof. In a preferred embodiment, the moisture sensitive food composition is selected from the list consisting of flavorings, vitamins, minerals, proteins, probiotics, food active ingredients or mixtures thereof.

[0033] The method includes the step a) of preparing one or more food particles. When multiple food particles are present, the food particles may have the same size and / or shape or different sizes and / or shapes. The food particles may also be derived from the same food product or different food products. The food particles may be agglomerated powders, non-agglomerated powders, compacted powders, granulated powders, spheronized powders, pelleted powders, freeze-dried powders, freeze-dried pieces, extruded food products, fruits, vegetables, flavorings, probiotics, vitamins, minerals, food active ingredients, or mixtures thereof. Examples of extruded food products include grains. Preferably, the food particles are powders, specifically powders selected from the list consisting of agglomerated powders, non-agglomerated powders, compacted powders, granulated powders, spheronized powders, pelleted powders, freeze-dried powders, or mixtures thereof. More preferably, the powder is selected from the list consisting of agglomerated powders, spheronized powders, compacted powders, or mixtures thereof. In one embodiment, the food particles are not grain pieces or corn flakes.

[0034] 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, vegetable powder, flavorings in powder form, probiotics in powder form, vitamins in powder form, minerals in powder form, and active food ingredients in powder form.

[0035] In one embodiment, the one or more food particles are one or more shaped food particles, and 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, milling device, compactor, extruder, pelletizer, tablet press, or spheronizer. In other words, the shaped food particles can be obtained by shaping a single particle into a particle having a desired shape. The shaped food particles can also be obtained by shaping multiple particles together to form a larger particle having a desired shape, and the larger particle consists of multiple such particles shaped together.

[0036] In one embodiment, one or more food particles may include at least two layers. Specifically, the different layers have different compositions or are of different nature. For example, one layer may be a coffee layer and the other layer may be a dairy layer, specifically 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 that covers 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, specifically a creamer layer.

[0037] The particle size of the food particles should not be too small to avoid inadequate and uneven coating of the food particles. It is also important that the food particles not be too small to limit carbohydrate intake upon ingestion. Indeed, the smaller the food particles, the greater the amount of crystalline carbohydrate required for the coating step. Specifically, the D[3,2] particle size of one or more food particles may 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 may be defined according to the serving and use. In a preferred embodiment, the D[3,2] particle size of one or more food particles may be 0.2 mm to 20 mm, preferably 1 mm to 20 mm, and more preferably 2 mm to 20 mm. Food particle size can be measured using a particle size analyzer, specifically a CamSizer XT (Retsch Technology GmbH, Germany). The D[3,2] particle size is the mean of the particle size distribution and is sometimes referred to as the surface area mean diameter or Sauter mean diameter.

[0038] In some embodiments, the food particles may be free of carbohydrates present in the crystalline carbohydrate layer. In this embodiment, the food particles may contain carbohydrates, but the carbohydrates are different from the carbohydrates present in the crystalline carbohydrate layer. This limits the carbohydrate content in the final food composition. Specifically, a given amount of some or all carbohydrates may be removed from the food particle recipe, and the same given amount of this / these carbohydrates may be used to prepare the coating, i.e., the crystalline carbohydrate layer. In this way, the final food composition can be provided with good barrier properties while maintaining the same amount of carbohydrates in the composition. In particular, no additional amount of carbohydrates is added to prepare the crystalline carbohydrate layer in the food composition.

[0039] The method further comprises step 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, the one or more coated food particles being food particles coated with a crystalline carbohydrate layer.

[0040] The carbohydrate may be any carbohydrate known to those skilled in the art. Specifically, the carbohydrate used in the coating step b) may be selected from the list consisting of lactose, sucrose, fructose, maltose, glucose, galactose, polyols, allulose, dextrose, and mixtures thereof. Preferably, the carbohydrate used in the coating step b) is sucrose and / or lactose, more preferably sucrose.

[0041] In one embodiment, the coating step b) is carried out with the following carbohydrates:

[0042] 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; v) at least one solid crystalline carbohydrate, 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.

[0043] A crystalline carbohydrate layer that is substantially crystalline is important, and therefore the coating can be done using a crystalline carbohydrate or using an amorphous carbohydrate that is converted to a crystalline carbohydrate during the process.

[0044] Step bi) of coating with at least one solid crystalline carbohydrate The coating step may be carried out with at least one solid crystalline carbohydrate (step bi)), which is not a hydrated crystalline compound as described herein.

[0045] In one embodiment, the coating step bi) may be carried out with at least two different solid crystalline carbohydrates, for example solid crystalline sucrose and solid crystalline fructose.

[0046] When the coating step is carried out using only at least one solid crystalline carbohydrate (i.e., step bi)), the coating step bi) includes a step of moistening after coating to cause cross-linking of the crystalline carbohydrate particles. The moistening step is optionally followed by a drying step. This moistening and subsequent drying makes it possible to have a carbohydrate layer that is cohesive and stays around the food particles.

[0047] In a preferred embodiment, the moistening step in step bi) is carried out by steam treatment. A drying step after the moistening step is optional if moistening is carried out by steam treatment. In fact, the temperature of the steam during steam treatment tends to quickly dry the moistened carbohydrate, so that a further drying step may not be required.

[0048] In another embodiment, if humidification is achieved by any method other than steam treatment, the drying step is a requirement rather than an option.

[0049] In one embodiment, whatever the humidification method used, the drying step is not optional.

[0050] Step bii) coating with at least one solid crystalline carbohydrate and at least one hydrated crystalline compound. Alternatively, the coating step may be carried out with at least one solid crystalline carbohydrate and at least one hydrated crystalline compound (step bii)).

[0051] 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 upon heating is suitable for the present invention and known to those skilled in the art.

[0052] 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.

[0053] The solid crystalline carbohydrate is not a hydrated crystalline compound as described herein.

[0054] In one embodiment, the coating step bii) may be carried out with at least two different solid crystalline carbohydrates, for example solid crystalline sucrose and solid crystalline fructose.

[0055] 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 post-coating step of heat treatment to cause cross-linking of the crystalline carbohydrate particles. The heat treatment is preferably 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 and 80°C.

[0056] The heat treatment releases water molecules from the hydrated crystalline compounds, which causes the deliquescence of the crystalline carbohydrates, thereby causing cross-linking of the carbohydrate particles, ultimately resulting in a crystalline carbohydrate layer that is cohesive and stays around the food particles.

[0057] In this embodiment, the step of humidifying to cause deliquescence of the crystalline carbohydrate after coating, and optionally a subsequent drying step, is not required.

[0058] Step biii) coating with at least one solid amorphous carbohydrate Alternatively, the coating step may be carried out with at least one solid amorphous carbohydrate (step biii)).

[0059] In one embodiment, the coating step bii) may be carried out with at least two different solid amorphous carbohydrates, for example solid amorphous sucrose and solid amorphous lactose.

[0060] If the coating step is carried out using only at least one solid amorphous carbohydrate (i.e., step biii)), step biii) comprises a step of heat treating and / or moistening after coating at a temperature higher than (i.e., above) the glass transition temperature Tg to cause crosslinking of the carbohydrate particles and convert the amorphous carbohydrate to crystalline carbohydrate, the moistening step being followed by a drying step.

[0061] The glass transition temperature Tg varies depending on the nature of the carbohydrate. The glass transition temperatures of different carbohydrates and the temperature / moisture conditions at which such glass transition temperature Tg is reached or exceeded are well known to those skilled in the art.

[0062] Step biv) of coating with at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate. Alternatively, the coating step may be carried out with at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate (step biv)).

[0063] In one embodiment, the coating step biv) is carried out with at least two different solid amorphous carbohydrates, such as solid amorphous sucrose and solid amorphous lactose, and / or with at least two different solid crystalline carbohydrates, such as solid crystalline sucrose and solid crystalline fructose.

[0064] When the coating step is carried out using at least one solid amorphous carbohydrate and at least one crystalline carbohydrate (i.e., step biv)), step biv) optionally includes a step of heat treating and / or moistening after coating at a temperature higher than (i.e., above) the glass transition temperature Tg to cause crosslinking of the carbohydrate particles and convert the amorphous carbohydrate to crystalline carbohydrate, the moistening step being followed by a drying step.

[0065] The need for a heat treatment and / or moistening step will vary depending on the ratio of crystalline to amorphous carbohydrate used to carry out the coating step.

[0066] In particular, if the coating step is carried out using at least 95% solid crystalline carbohydrate and the remainder solid amorphous carbohydrate, this heat treatment and / or humidification may not be required.

[0067] If the coating step is carried out with less than 95% solid crystalline carbohydrate and the remainder solid amorphous carbohydrate, this heat treatment and / or humidification step is required to cause recrystallization of the amorphous fraction, thereby ensuring that a sufficient proportion of the carbohydrate is in a crystalline state.

[0068] In a preferred embodiment, the heat treatment and / or moistening step is not optional when the coating step is performed with crystalline and amorphous carbohydrates (i.e., step biv). Thus, in this preferred embodiment, step biv) comprises, after coating, a heat treatment and / or moistening step above (i.e., above) the glass transition temperature Tg to convert the amorphous carbohydrate to crystalline carbohydrate, the moistening step being followed by a drying step.

[0069] The glass transition temperature Tg varies depending on the nature of the carbohydrate. The glass transition temperatures of different carbohydrates and the temperature / moisture conditions at which such glass transition temperature Tg is reached or exceeded are well known to those skilled in the art.

[0070] Step bv) of coating with at least one solid crystalline carbohydrate, at least one solid amorphous carbohydrate and at least one hydrated crystalline compound. Alternatively, the coating step may be carried out with at least one solid crystalline carbohydrate, at least one solid amorphous carbohydrate and at least one hydrated crystalline compound (step bv)).

[0071] The hydrated crystalline compound may be a hydrated crystalline compound disclosed herein for step bii).

[0072] The solid crystalline carbohydrate is not a hydrated crystalline compound as described herein.

[0073] In one embodiment, the coating step bv) is carried out with at least two different solid amorphous carbohydrates, such as solid amorphous sucrose and solid amorphous lactose, and / or with at least two different solid crystalline carbohydrates, such as solid crystalline sucrose and solid crystalline fructose.

[0074] 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 a post-coating heat treatment at a temperature above the glass transition temperature Tg to cause cross-linking of the carbohydrate particles and convert the amorphous carbohydrate into crystalline carbohydrate. The heat treatment may also be above the temperature at which the hydrated crystalline compound releases its water molecules.

[0075] The need for a heat treatment step will vary depending on the ratio of crystalline to amorphous carbohydrate used to carry out the coating step.

[0076] Specifically, if the coating step is carried out with at least 95% solid crystalline carbohydrate, with the remainder being solid amorphous carbohydrate and hydrated crystalline compound, this heat treatment may not be required.

[0077] If the coating step is carried out with less than 95% solid crystalline carbohydrate, with the remainder being solid amorphous carbohydrate and hydrated crystalline compound, this heat treatment is required to cause recrystallization of the amorphous fraction, thereby ensuring that a sufficient proportion of the carbohydrate is in the crystalline state.

[0078] In a preferred embodiment, the heat treatment and / or moistening step is not optional when the coating step is carried out with crystalline carbohydrate, amorphous carbohydrate and hydrated crystalline compound (ie step bv).

[0079] Thus, in this preferred embodiment, step bv) comprises, after coating, a heat treatment at a temperature higher (i.e., above) the glass transition temperature Tg to cause cross-linking of the carbohydrate particles and convert the amorphous carbohydrate into crystalline carbohydrate.

[0080] The glass transition temperature Tg varies depending on the nature of the carbohydrate. The glass transition temperatures of different carbohydrates and the temperature / moisture conditions at which such glass transition temperature Tg is reached or exceeded are well known to those skilled in the art.

[0081] The heat treatment also needs to be above the temperature at which the hydrated crystalline compound releases its water molecules and causes cross-linking of the carbohydrate particles, which is typically above 40°C to 80°C.

[0082] Therefore, the temperature of the heat treatment must be selected to be above Tg and above the temperature at which the hydrated crystalline compound releases its water molecules.

[0083] Thus, above the water release temperature, heat treatment allows the release of water molecules from the hydrated crystalline compounds. This release causes the deliquescence of the crystalline carbohydrates, thereby causing cross-linking of the carbohydrate particles. This ultimately allows for a crystalline carbohydrate layer that is cohesive and remains around the food particles. In this embodiment, after coating, a step of humidifying to cause deliquescence of the crystalline carbohydrates and an optional subsequent drying step are not required.

[0084] Additionally, above Tg, heat treatment allows for the conversion of amorphous carbohydrates into crystalline carbohydrates to ensure a sufficient level of crystallinity in the crystalline carbohydrate layer.

[0085] Step bvi) of coating with a liquid solution or suspension of at least one carbohydrate. Alternatively, the coating step may be carried out with a liquid solution or suspension of at least one carbohydrate (step bvi)).

[0086] A liquid solution of carbohydrates comprises a solvent and a carbohydrate. Specifically, the liquid solution consists of a solvent carbohydrate completely or partially dissolved in the solvent. If some 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.

[0087] The liquid carbohydrate solution may contain more than 30% by weight of carbohydrate. In one embodiment, the liquid carbohydrate solution is saturated or supersaturated with carbohydrate. In a more preferred embodiment, the liquid carbohydrate solution is saturated with carbohydrate. Those skilled in the art will know the concentration of carbohydrate required to saturate a liquid solution. A liquid carbohydrate solution saturated with carbohydrate may contain dissolved carbohydrate and undissolved carbohydrate. The presence of undissolved carbohydrate particles in the saturated solution is advantageous, as it allows for faster and easier recrystallization of the dissolved carbohydrate during the cooling and / or drying steps that follow the coating step.

[0088] In one embodiment, the coating step bvi) may be carried out using a liquid solution or suspension of at least two different carbohydrates, for example a liquid solution of lactose and sucrose.

[0089] If the coating step is carried out using 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 crystalline carbohydrate. In particular, the drying step and the optional cooling step preceding the drying step are carried out so as to exceed the saturation state of the carbohydrate. The drying step may be carried out by heat treatment.

[0090] In one embodiment, the drying step and the step of coating with a liquid solution or suspension of at least one carbohydrate may be simultaneous.

[0091] In one embodiment, step bvi) comprises dry-mixing the food particles with a carbohydrate, preferably a micronized carbohydrate having a D90 particle size at least 1 / 5, preferably at least 1 / 8, more preferably at least 1 / 10, smaller than the D[3,2] particle size of the one or more food particles. The D90 particle size can be measured using a particle size analyzer, specifically 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 a sample are present. D90 is expressed by number (not by volume).

[0092] 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 carbohydrate and the food particles, thereby facilitating the coating step. This also promotes recrystallization of the dissolved carbohydrate during the drying step.

[0093] In a preferred embodiment, the coating steps bi), bii), biiii), biv) and bv) are carried out using a carbohydrate having a D90 particle size at least 1 / 5, preferably at least 1 / 8, more preferably at least 1 / 10 of the D[3,2] particle size of the food particle(s). This promotes van der Waals interactions between the carbohydrate and the food particles and facilitates the coating step. More preferably, the carbohydrate is micronized.

[0094] The crystalline carbohydrate layer comprises at least 95% crystalline carbohydrate. Preferably, the crystalline carbohydrate layer comprises at least 98%, more preferably 99%, and most preferably 100% crystalline carbohydrate.

[0095] The crystalline carbohydrate layer may also have a closed porosity of less than 10%, preferably less than 5%, more preferably less than 2%, and even more preferably 0%.

[0096] Closed porosity generally refers to the total amount of voids or spaces enclosed within a solid. For purposes of the present invention, the term "closed porosity" is further defined as the ratio of the volume of closed voids or pores in a solid part to the volume of the solid.

[0097] The closed porosity is calculated from the matrix density and the apparent density by the following formula:

[0098]

number

[0099] The matrix density of the crystalline carbohydrate layer was measured at 20 °C using a density meter, specifically a DMA 4500 M (Anton Paar, Switzerland AG). The sample was introduced into a U-shaped borosilicate glass tube and excited to vibrate at a characteristic frequency depending on the sample's density. Specifically, 1.5 g of sample was placed in approximately 100 g of water in a bottle shot, the bottle was closed, and the mixture was left under stirring for 1 hour. The sample was then placed in an ultrasonic bath for 5 minutes, immediately before each measurement with the density meter.

[0100] The closed porosity of the crystalline carbohydrate layer can be measured in the crystalline carbohydrate layer separated from the food particle.

[0101] Similarly, the closed porosity of the crystalline carbohydrate layer can be measured in the coated food particles. Specifically, the closed porosity can be measured in the food particles before coating with the crystalline carbohydrate layer and in the coated food particles after coating with the crystalline carbohydrate layer. The closed porosity of the crystalline carbohydrate layer is determined by the difference between the closed porosity before and after coating.

[0102] Alternatively, the closed porosity of the crystalline carbohydrate layer can be measured by high-resolution X-ray tomography.

[0103] The crystalline carbohydrate layer and its porosity limit or even prevent contact and flow between the food particles and the external environment, thereby preserving the quality, properties, and improving the stability of the food particles over the shelf life. The crystalline state of the crystalline carbohydrate layer and its low porosity are important for achieving effective protection of the food particles and the food composition as a whole. Specifically, the crystalline carbohydrate layer protects the food particles from factors in the external environment, such as moisture, high temperature, or mechanical constraints, which can adversely affect the properties of the food particles, including sensory, nutritional, stability, functional, and / or microbiological properties. Such a layer can also prevent volatile compounds, such as aromas, from being released from the food particles in the environment. Therefore, the resulting food composition retains acceptable properties, including sensory, nutritional, stability, functional, and / or microbiological properties, over the shelf life, even in the presence of significant moisture.

[0104] When the food composition is a food powder, the powder comprising the crystalline carbohydrate layer according to the present invention exhibits limited water uptake over the shelf life compared to a powder that does not comprise such a crystalline carbohydrate layer. This limited water uptake limits undesirable phenomena such as powder caking and spoilage over the shelf life. The use of crystalline carbohydrates is also advantageous because it does not adversely affect the reconstitution properties of the powder in aqueous liquids, such as water, milk, fruit juice or plant-based milk substitutes.

[0105] In other words, due to its composition, the crystalline carbohydrate layer is a protective barrier. Specifically, the crystalline carbohydrate layer is a moisture barrier and / or a mechanical barrier and / or a gas barrier (e.g., oxygen barrier) and / or a light barrier (e.g., ultraviolet 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.

[0106] The crystalline carbohydrate layer also provides good stability to high temperatures. Specifically, when the coated food particles are exposed to elevated or fluctuating temperatures, no product or property deterioration, including solidification, is observed. Thus, in some embodiments, one or more coated food particles are heat-stable, specifically at temperatures below the melting point of the crystalline carbohydrate layer. "Heat-stable" means that the food composition does not solidify and / or the coated food particles do not deteriorate when exposed to temperatures below the melting point of the crystalline carbohydrate layer.

[0107] The crystalline carbohydrate layer provides significant barrier properties and can therefore be used to encapsulate sensitive ingredients such as flavors, vitamins, probiotics, and food active ingredients.

[0108] In one embodiment, the crystalline carbohydrate layer consists of at least one carbohydrate. In other words, the crystalline carbohydrate layer does not contain any compounds other than carbohydrates, such as fats, proteins, vitamins, minerals, etc. Specifically, the carbohydrate of the crystalline carbohydrate layer can be selected from the list consisting of lactose, sucrose, fructose, maltose, glucose, galactose, polyols, allulose, dextrose, and mixtures thereof. Preferably, the carbohydrate of the crystalline carbohydrate layer is sucrose and / or lactose, more preferably sucrose.

[0109] 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., fructooligosaccharides) and / or honey and / or maple syrup and / or agave syrup. Examples of carbohydrate-based hydrocolloids include gum arabic, gelatin, xanthan gum, alginate, pectin, agar, guar gum, gellan gum, carrageenan, locust bean gum, and mixtures thereof. Examples of dietary fiber include fructooligosaccharides, maltooligosaccharides, galactooligosaccharides, β-glucans, 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 contain amorphous fractions. Therefore, they may adversely affect the barrier properties of the coating layer.

[0110] In one embodiment, the crystalline carbohydrate layer does not contain fat. Fat is not advantageous in a coating layer (i.e., a crystalline carbohydrate layer) for several reasons. First, a coating layer containing fat has very limited reconstitution properties, mainly in low-temperature and / or high-temperature hydrophilic liquids. Therefore, the use of such a coating layer adversely affects the overall reconstitution properties of the food composition, particularly in low-temperature and / or high-temperature hydrophilic liquids. In addition, upon reconstitution, fat forms undesirable fat "lenses" (or droplets) visible to the naked eye on the surface of the reconstituted food composition, for example, on the surface of a reconstituted beverage. Such fat "lenses" adversely affect the appearance of the food composition. Furthermore, the coating represents an outer layer and is therefore exposed to the atmosphere. Therefore, depending on its nature, fat may be subject to oxidation. This oxidation may adversely affect the organoleptic properties of the food composition by causing an undesirable rancidity. Finally, fat should be limited, and preferably avoided, because it can adversely affect the nutritional properties of the food composition.

[0111] In a more preferred embodiment, the carbohydrate of the crystalline carbohydrate layer is composed solely of carbohydrates in crystalline form. In other words, the crystalline carbohydrate layer does not contain carbohydrates in amorphous form. The presence of crystalline carbohydrates as an inherent carbohydrate source in the crystalline carbohydrate layer enhances its protective properties. The crystalline carbohydrate of the crystalline carbohydrate layer can be selected from crystalline lactose, crystalline sucrose, crystalline fructose, crystalline maltose, crystalline glucose, crystalline galactose, crystalline polyol, crystalline allulose, crystalline dextrose, and mixtures thereof. Preferably, the crystalline carbohydrate of the crystalline carbohydrate layer can be crystalline sucrose and / or crystalline lactose, more preferably crystalline sucrose.

[0112] In the present invention, it is not required to increase the carbohydrate content of food composition.Specifically, the carbohydrate generally used in food composition can be subtracted from the recipe of food particles, and the carbohydrate subtracted from the recipe can be used to prepare coating.Therefore, the stability of food composition can be improved by applying a crystalline carbohydrate layer as coating while maintaining the same amount of carbohydrate in food composition.

[0113] In one embodiment, the crystalline carbohydrate layer has a thickness of at least 100 μm, preferably at least 130 μm, more preferably at least 138.5 μm, even more preferably at least 200 μm, and most preferably at least 300 μm. This minimum thickness ensures the provision of a robust, solid crystalline carbohydrate layer that does not readily form cracks that propagate along the entire thickness of the layer. Such cracks would dramatically 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 carbohydrate intake upon ingestion. Preferably, the crystalline carbohydrate layer may have a thickness of 100 μm to 1 cm, preferably 130 μm to 1 cm, more preferably 138.5 μm to 1 cm, even more preferably 200 μm to 1 cm, and most preferably 300 μm to 1 cm. In one embodiment, the thickness of the crystalline carbohydrate layer is essentially the same, preferably the same across the entire surface area of ​​the crystalline carbohydrate layer.

[0114] In one embodiment, the coating step b), specifically steps bi), bii), biii), biiv), bv) or bvi), may be repeated multiple times. Preferably, the coating step b), specifically steps bi), bii), biii), biiv), bv) or bvi), may be repeated multiple times until the thickness of the crystalline carbohydrate layer reaches at least 100 μm, preferably at least 130 μm, more preferably at least 138.5 μm, even more preferably at least 200 μm, and even more preferably at least 300 μm. In a more preferred embodiment, the coating step b), specifically steps bi), bii), biii), biii), biiv), bv) or bvi), may be repeated multiple times until the thickness of the crystalline carbohydrate layer reaches between 100 μm and 1 cm, preferably between 130 μm and 1 cm, more preferably between 138.5 μm and 1 cm, even more preferably between 200 μm and 1 cm, and most preferably between 300 μm and 1 cm.

[0115] The coating step b) can be carried out by any coating technique known to those skilled in the art. This can be carried out, for example, by dry mixing, fluidized bed coating, pan coating, conveyor coating, drum coating, immersion coating, multi-layer tableting, or dip coating. The coating step b) is carried out so that the crystalline carbohydrate layer covers the entire surface of the food particles. This provides complete protection of the food particles from the external environment. In a preferred embodiment, the coating step b) is carried out by fluidized bed coating, specifically by spheronization.

[0116] In certain embodiments, the method further comprises applying a hydrophobic layer on one or more food particles between step a) and step b). As a result, the coated food particles comprise a hydrophobic layer between the surface of the food particle 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 known to those skilled in the art. The surfactant is preferably lecithin. This hydrophobic layer may contribute to facilitating the coating process of food particles, particularly hydrophobic food particles, and / or to preventing the transfer of water / water vapor to the food particles during the coating process.

[0117] In a further embodiment, at least 50%, preferably at least 75%, and most preferably 100% of the coated food particles of the food composition do not have any edges with angles less than 80°. This avoids sharp edges that can create weak zones that are favorable for cracks. These cracks are undesirable because they weaken the barrier properties of the crystalline carbohydrate layer. For example, the coated food particles may be polyhedral, preferably polyhedral with rounded edges, more preferably substantially spherical, and most preferably spherical.

[0118] In one embodiment, the crystalline carbohydrate layer has a density of up to 1 g / m at 85% relative humidity and a temperature of 23°C. 2 / day, preferably 0.1 g / m 2 / day~1g / m 2 / day. The WVTR can be measured in the same manner as described in Example 18. These WVTR values ​​correspond to a crystalline carbohydrate layer having good barrier properties, specifically good barrier properties to moisture. In some embodiments, the crystalline carbohydrate layer has a water vapor transmission rate (WVTR) of up to 1 g / m2 at 85% relative humidity and a temperature of 23°C for at least 3 months, preferably at least 6 months, and more preferably at least 9 months. 2 / day, preferably 0.1 g / m 2 / day~1g / m 2 / day water vapor transmission rate (WVTR).

[0119] In some embodiments, the crystalline carbohydrate layer is the outer layer of the coated food particle. Specifically, the crystalline carbohydrate layer is in contact with the atmosphere. In one embodiment, the food particle, i.e., the food particle surrounded by the crystalline carbohydrate layer, is not in contact with the atmosphere.

[0120] In a second aspect, the present invention relates to coated food particles.

[0121] The coated food particles constitute food particles, which may be food particles as provided in the first aspect of the present invention.

[0122] The food particles are coated with a crystalline carbohydrate layer, the crystalline carbohydrate layer comprising at least 95% crystalline carbohydrate, specifically at least 95% crystalline carbohydrate particles.

[0123] In one embodiment, the crystalline carbohydrate layer has a closed porosity of less than 10%.

[0124] The advantages and further features of the crystalline carbohydrate layer are provided in the first aspect of the invention.

[0125] The coated food particles are heat stable, specifically at temperatures below the melting point of the crystalline carbohydrate layer. By "heat stable" is meant that the coated food particles do not tend to solidify in the presence of other food particles and / or do not deteriorate when exposed to temperatures below the melting point of the crystalline carbohydrate layer.

[0126] The crystalline carbohydrate layer essentially covers, and preferably covers, the entire surface of the food particle.

[0127] 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 is obtainable or may be obtained by a method according to the first aspect of the invention.

[0128] Those skilled in the art will understand that all features of the invention disclosed herein may be freely combined. In particular, features described for the product of the invention may be combined with the method of the invention, and vice versa. Furthermore, features described for different embodiments of the invention may be combined.

[0129] Furthermore, where known equivalents exist for specific features, such equivalents are incorporated as if specifically referred to herein. Further advantages and features of the present invention will be apparent from the drawings and non-limiting examples.

[0130] [Example] Example 1: Preparation of coated coffee granules.

[0131] Coated coffee granules were produced in accordance with the present invention.

[0132] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0133] The coffee granules were fluidized in a fluidized bed. The coffee granules were coated by adding the fluidized coffee granules in a dry state to finely divided crystalline sucrose (D90 particle size less than 100 μm) and simultaneously spraying a concentrated sucrose solution (65% sucrose) at a temperature of 60°C, directly drying and crystallizing the dissolved sucrose. The coating was continued until a homogeneous layer with a thickness of at least 200 μm was formed. This resulted in coffee granules coated with a crystalline sucrose coating, which contained 100% crystalline sucrose and had less than 2% closed porosity.

[0134] Fluidization and coating was carried out using "GXR" GRANUREX® from Freund Vector.

[0135] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0136] Example 2: Preparation of coated 3-in-1 coffee mix granules.

[0137] Coated 3-in-1 coffee mix granules were prepared in accordance with the present invention.

[0138] Coffee powder was obtained, and three-in-one coffee mix granules were produced and compacted to form small granules with D[3,2] particle size of 0.8-1.6 mm.

[0139] The small coffee granules were further coated with coffee by spheronization at 60°C, increasing the particle size and forming large coffee granules with D[3,2] particle sizes of 1.0–3.5 mm.

[0140] Coffee granules were fluidized in a fluidized bed. Finely divided creamer powder (D90 particle size less than 100 μm) was added dry together with the fluidized coffee granules, and simultaneously a concentrated creamer solution (65% creamer) was sprayed at 60°C and the layer was allowed to dry directly. Coating was carried out until a homogeneous layer with a thickness of at least 200 μm was formed. Creamer-coated coffee granules were obtained, which are referred to as coffee / creamer granules.

[0141] The resulting coffee / creamer granules were fluidized and coated with sucrose. Finely powdered crystalline sucrose (D90 particle size less than 100 μm) was added to the fluidized coffee / creamer granules in a dry state, and simultaneously a concentrated sucrose solution (65% sucrose) was sprayed at 60°C to directly dry and crystallize the dissolved sucrose. The coating was continued until a homogeneous layer with a thickness of at least 200 μm was formed. This resulted in three-in-one coffee mix granules coated with a crystalline sucrose coating, which contained 100% crystalline sucrose and had less than 2% closed porosity.

[0142] "GXR" GRANUREX® (Freund Vector) was used to carry out the different steps of spheronization, fluidization and coating.

[0143] Dissolving 17-24 g of coated 3-in-1 coffee mix granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0144] Example 3: Preparation of coated cocoa granules.

[0145] Coated cocoa granules were prepared in the same manner as in Example 2.

[0146] In this example, cocoa powder, instead of coffee powder, was subjected to pre-granulation and spheronization to form granules. Additionally, micronized milk powder (D90 particle size less than 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 granules.

[0147] Finally, the milk-coated cocoa granules were coated with sucrose using the same procedure as in Example 2, but with the same sucrose content, to obtain milk / cocoa granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0148] Dissolving 17-24 g of sucrose-coated milk / cocoa granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0149] Example 4: Preparation of coated milk powder granules.

[0150] Coated milk powder granules were produced in the same manner as in Example 1. In this example, milk powder instead of coffee powder was pre-granulated to form the granules.

[0151] The milk granules were fluidized in a fluidized bed. The coating of the milk granules was carried out by adding the fluidized milk granules in a dry state to micronized crystalline lactose (D90 particle size less than 100 μm) and simultaneously spraying a concentrated lactose solution (40% lactose) at a temperature of 60° C., directly drying and crystallizing the dissolved lactose. The coating was carried out until a homogeneous layer with a thickness of at least 200 μm was formed.

[0152] This resulted in milk granules coated with a crystalline lactose coating, the coating containing 100% crystalline lactose and having less than 2% closed porosity.

[0153] Fluidization and coating was carried out using "GXR" GRANUREX® from Freund Vector.

[0154] Dissolving 17-24 g of coated milk powder granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0155] Example 5: Preparation of coated fruit powder granules.

[0156] Coated fruit powder granules were prepared in the same manner as in Example 2. In this example, fruit powder granules (e.g., banana and strawberry) were subjected to spheronization instead of coffee. In addition, micronized milk powder (D90 particle size less than 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 fruit granules, which are referred to as fruit / milk granules.

[0157] The fruit / dairy granules were then coated with sucrose in the same procedure as in Example 2, but with the same sucrose ingredients.

[0158] This resulted in fruit / milk granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0159] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0160] Example 6: Evaluation of water uptake of coffee and 3-in-1 coffee mixes.

[0161] Sample preparation Different samples of coffee and 3-in-1 coffee mix were prepared.

[0162] Sample 1: Compacted coffee was prepared by converting coffee powder into coffee granules with a D[3,2] particle size of approximately 1.6 mm using a roller compactor (Alexanderwerk).

[0163] Sample 2: Uncoated spheronized coffee was prepared by converting the coffee granules of Sample 1 into spherical coffee granules with a D[3,2] particle size of 2.2-3.4 mm by fluidized bed coating at 60°C, specifically by spheronization using "GXR" GRANUREX® (Freund Vector).

[0164] Sample 3: A spheronized coffee mix with an amorphous coating (i.e., creamer coating) was prepared by converting the spherical coffee granules of Sample 2 into spheronized creamer / coffee granules (or spheronized coffee mix granules) with a D[3,2] particle size of 2.5 to 3.7 mm.

[0165] The spherical coffee granules of Sample 2 were fluidized in a fluidized bed. The fluidized spherical coffee granules were added in a dry state to finely divided creamer powder (D90 particle size less than 100 μm), and simultaneously a concentrated creamer solution (65% creamer) was sprayed at 60°C and the layer was allowed to dry directly. Coating was carried out until a creamer coating with a thickness of 300 μm was formed on the surface of the spherical coffee granules of Sample 2. Fluidization and coating were carried out using a GXR''GRANUREX® (Freund Vector).

[0166] Sample 4: A spheronized three-in-one coffee mix with a crystalline coating (i.e., a crystalline sucrose coating) was prepared by converting the spheronized coffee mix granules of Sample 3 into crystalline sucrose-coated spheronized coffee mix granules (or spheronized three-in-one coffee mix granules) having a D[3,2] particle size of 2.8 to 3.3 mm.

[0167] The spheronized coffee mix granules of Sample 3, with a D[3,2] particle size of 2.5-3.0, were fluidized in a fluidized bed. The fluidized spheronized coffee mix granules were added to finely powdered sucrose (D90 particle size less than 100 μm) in a dry state, and simultaneously sprayed with a concentrated sucrose solution (65% sucrose) at 60°C. The layer was dried, and the dissolved sucrose was directly crystallized. Coating was continued until a 300 μm-thick sucrose coating was formed on the surface of the spheronized coffee mix granules of Sample 3. Fluidization and coating were performed using GXR''GRANUREX® (registered trademark) (Freund Vector).

[0168] This resulted in 3-in-1 coffee mix granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0169] Sample 5: A spheronized three-in-one coffee mix with a crystalline coating (i.e., a crystalline sucrose coating) was prepared by converting the spheronized coffee mix granules of Sample 3 into crystalline sugar-coated spheronized coffee mix granules (or spheronized three-in-one coffee mix granules) having a D[3,2] particle size of 3.4 to 4.0 mm.

[0170] The spheronized coffee mix granules of Sample 3, with a D[3,2] particle size of 3.1 to 3.7 mm, were fluidized in a fluidized bed. Finely powdered sucrose (D90 particle size less than 100 μm) was added to the fluidized spheronized coffee mix granules in a dry state, and simultaneously a concentrated sucrose solution (65% sucrose) was sprayed at 60°C. The layer was dried, and the dissolved sucrose was directly crystallized. Coating was continued until a 300 μm-thick sucrose coating was formed on the surface of the spheronized coffee mix granules of Sample 3. Fluidization and coating were performed using GXR''GRANUREX® (Freund Vector).

[0171] This resulted in 3-in-1 coffee mix granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0172] Assessment of water uptake The moisture uptake of various samples was evaluated. Specifically, moisture sorption experiments were performed in a moisture sorption apparatus SPS (proUmid, Ulm). Equal volumes of samples were placed in aluminum pans and tared. The different samples were then equilibrated at 25°C and 13% relative humidity until equilibrium was reached. The relative humidity was then increased from 13% to 40%. The resulting weight gain relates to the amount of moisture absorbed by the sample.

[0173] result The results of the moisture sorption experiments are shown in Figure 1.

[0174] In Figure 1 it can be observed that increasing particle size makes it possible to reduce moisture absorption during shelf storage.

[0175] Additionally, it can be observed that the application of a crystalline or amorphous coating to coffee reduces moisture absorption by the coffee during its shelf life compared to compacted or spheronized coffee that does not have any coating.

[0176] However, the spheronized 3-in-1 coffee mix with a crystalline sucrose coating did not experience any moisture absorption, while the spheronized coffee mix with an amorphous coating still experienced significant moisture absorption. Therefore, the crystalline carbohydrate coating appears to be important in avoiding moisture absorption throughout the shelf life.

[0177] Reconstitution of 17-24 g of Sample 4 and Sample 5 powders with 180-250 mL of water, respectively, demonstrated excellent reconstitution properties in less than 2 minutes. This demonstrates that the crystalline carbohydrate coating provides good barrier properties to the powders without adversely affecting their reconstitution properties. Specifically, the powders maintain good reconstitution properties when added to aqueous liquids.

[0178] Example 7: Evaluation of temperature stability To assess physical stability in terms of temperature robustness, a heat shock test was performed.

[0179] Two different samples were evaluated for physical stability.

[0180] A spherical three-in-one coffee mix having a crystalline coating of Sample 4 of Example 6 (hereinafter referred to as a spherical coffee mix), A reference three-in-one coffee mix powder (hereinafter referred to as reference coffee mix) prepared by dry mixing creamer, coffee, and sucrose in the same proportions as in the spheronized three-in-one coffee mix of Sample 4 in Example 6.

[0181] For this purpose, 17 g of the reference coffee mix or the spheronized coffee mix were filled into glass jars, closed (without humidity changes) and placed in an oven. The samples were left at 60°C for 7 days.

[0182] The samples in the glass jars were visually inspected and manually stirred after 1, 2, 3, 5 and 7 days to assess powder flowability and caking.

[0183] Powder caking and the formation of lumps that could not be easily broken by shaking the glass vial were observed in the loose powder of the reference coffee mix after 7 days of storage (see Figure 3, left).

[0184] When the spheronized coffee mix was exposed to high temperatures for a longer period, for example, 3 weeks, no solidification was observed, no influence on the flowability was observed, and even excellent flowability was observed. In addition, the spheronized coffee mix exhibited good mechanical resistance to shaking.

[0185] It is observed that the crystalline coating makes it possible to improve the stability of the coffee mix over its shelf life, even when exposed to high temperatures: in particular, no caking occurred.

[0186] Example 8: Coating of coffee granules with a single solid crystalline carbohydrate (humid air) Coated coffee granules were produced in accordance with the present invention.

[0187] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0188] The coffee granules were then dry mixed with micronized crystalline sucrose (D90 particle size less than 100 μm) to form a thin coating.

[0189] The thin coating of granules was then moistened with 90% relative humidity (RH), which is higher than the critical humidity for deliquescence (transition from a crystalline solid to a solution due to environmental humidity) of sucrose (85% RH), and then dried, which resulted in cross-linking of the carbohydrate particles and allowed the formation of a dense coating of crystalline sucrose.

[0190] Stepwise layered coating (pan coating) was performed by repeating the dry mixing, wetting and drying operations until a homogeneous coating with a thickness of at least 200 μm was formed.

[0191] This resulted in coffee granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0192] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0193] Example 9: Coating of coffee granules with a single solid crystalline carbohydrate (water vapor) Coated coffee granules were produced in accordance with the present invention.

[0194] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0195] The coffee granules were then dry mixed with micronized crystalline sucrose (D90 particle size less than 100 μm) to form a thin coating.

[0196] The thin coating of granules was steamed, allowing the crystalline layer to simultaneously moisten and dry, which resulted in cross-linking of the carbohydrate particles and the formation of a dense coating of crystalline sucrose.

[0197] Stepwise layered coating (pan coating) was performed by repeating the dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 μm was formed.

[0198] This resulted in coffee granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0199] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0200] Example 10: Coating of coffee granules with a mixture of solid crystalline carbohydrates (humid air) Coated coffee granules were produced in accordance with the present invention.

[0201] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0202] The coffee granules were then dry mixed with a mixture of micronized crystalline sucrose and fructose (95 / 5 ratio, D90 particle size less than 100 μm) to form a thin coating.

[0203] The thin coating of granules was moistened with humid air at 65% RH, which is higher than the critical humidity for deliquescence of the crystalline sucrose / fructose mixture (53% RH), and then dried, which resulted in cross-linking of the carbohydrate particles and allowed the formation of a dense coating of crystalline sucrose and fructose.

[0204] Stepwise layered coating (pan coating) was performed by repeating the dry mixing, wetting and drying operations until a homogeneous coating with a thickness of at least 200 μm was formed.

[0205] This resulted in coffee granules coated with a 100% crystalline sucrose / fructose (95 / 5 ratio) coating with less than 2% closed porosity.

[0206] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0207] Example 11: Coating of coffee granules with a mixture of solid crystalline carbohydrates (water vapor) Coated coffee granules were produced in accordance with the present invention.

[0208] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0209] The coffee granules were then dry mixed with a mixture of micronized crystalline sucrose and fructose (95 / 5 ratio, D90 particle size less than 100 μm) to form a thin coating.

[0210] The thin coating of granules was steamed, allowing the crystalline layer to be simultaneously moistened and dried, which resulted in cross-linking of the carbohydrate particles and allowed the formation of a dense coating of crystalline sucrose and fructose.

[0211] Stepwise layered coating (pan coating) was performed by repeating the dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 μm was formed.

[0212] This resulted in coffee granules coated with a 100% crystalline sucrose / fructose (95 / 5 ratio) coating with less than 2% closed porosity.

[0213] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0214] Example 12: Coating with a mixture of solid crystalline carbohydrate and hydrated crystalline compound Coated coffee granules were produced in accordance with the present invention.

[0215] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0216] The coffee granules were then dry mixed with a mixture of micronized crystalline sucrose, dextrose monohydrate and fructose (85 / 10 / 5 weight ratio, D90 particle size less than 100 μm) to form a thin coating.

[0217] The granules containing the thin coating were heated at 65°C, resulting in the rapid release of water from the dextrose monohydrate (approximately 8% by weight of the water was released from the dextrose monohydrate) and cross-linking of the crystalline mixture, which allowed the formation of a dense coating of crystalline sucrose, dextrose, and sucrose.

[0218] Stepwise layered coating (pan coating) was performed by repeating the dry mixing and heating operation until a homogeneous coating having a thickness of at least 200 μm was formed.

[0219] This resulted in coffee granules coated with a 100% crystalline sucrose / dextrose / fructose (85 / 10 / 5 ratio) coating with less than 2% closed porosity.

[0220] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0221] Example 13: Coating with solid amorphous carbohydrates Coated coffee granules were produced in accordance with the present invention.

[0222] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0223] The coffee granules were then dry mixed with micronized amorphous sucrose (D90 particle size less than 100 μm) to form a thin coating.

[0224] The thin coating of granules was moistened and simultaneously heated above the glass transition temperature of amorphous sucrose by steam treatment to cross-link the carbohydrate particles and simultaneously recrystallize the amorphous sucrose, allowing the formation of a dense coating of crystalline sucrose.

[0225] Stepwise layered coating (pan coating) was performed by repeating the dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 μm was formed.

[0226] This resulted in coffee granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0227] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0228] Example 14: Coating with a mixture of solid crystalline and amorphous carbohydrates Coated coffee granules were produced in accordance with the present invention.

[0229] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0230] The coffee granules were then dry mixed with a mixture of amorphous and crystalline sucrose (20 / 80 ratio, D90 particle size less than 100 μm) to form a thin coating.

[0231] The thin coating of granules was then moistened and heated by steam treatment above the glass transition temperature of amorphous sucrose, resulting in cross-linking of the carbohydrate particles and simultaneously recrystallizing the amorphous sucrose, which allowed the formation of a dense coating of crystalline sucrose.

[0232] Stepwise layered coating (pan coating) was performed by repeating the dry mixing and steaming operations until a homogeneous coating with a thickness of at least 200 μm was formed.

[0233] This resulted in coffee granules coated with a crystalline sucrose coating, the coating containing 100% crystalline sucrose and having less than 2% closed porosity.

[0234] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0235] Example 15: Coffee granules coated with a crystalline lactose coating Coated coffee granules were produced in accordance with the present invention.

[0236] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0237] The coffee granules were fluidized in a fluidized bed. The coffee granules were coated by adding the fluidized coffee granules in a dry state to finely divided crystalline lactose (D90 particle size less than 100 μm) and simultaneously spraying a concentrated lactose solution (40% lactose) at a temperature of 60°C, directly drying and crystallizing the dissolved lactose. The coating was continued until a homogeneous layer with a thickness of at least 200 μm was formed. This resulted in coffee granules coated with a crystalline lactose coating, which contained 100% crystalline lactose and had less than 2% closed porosity.

[0238] Fluidization and coating was carried out using "GXR" GRANUREX® from Freund Vector.

[0239] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0240] Example 16: Cocoa granules coated with a crystalline maltose coating Coated cocoa granules were produced according to the present invention.

[0241] Specifically, cocoa powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0242] Cocoa granules were fluidized in a fluidized bed. The coating of the cocoa granules was carried out by adding finely divided crystalline maltose (D90 particle size less than 100 μm) in the dry state to the fluidized cocoa granules while simultaneously spraying a concentrated maltose solution (45% maltose) at a temperature of 60°C, directly drying and crystallizing the dissolved maltose.

[0243] The coating was continued until a homogeneous layer at least 200 μm thick was formed, resulting in cocoa granules coated with a crystalline maltose coating, the coating containing 100% crystalline maltose and having less than 2% closed porosity.

[0244] Fluidization and coating was carried out using "GXR" GRANUREX® from Freund Vector.

[0245] Dissolving 17-24 g of coated cocoa granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0246] Example 17: Preparation of coated coffee granules with an intermediate hydrophobic layer Coated coffee granules were produced in accordance with the present invention.

[0247] Specifically, coffee powder was pre-granulated by roller compaction (Alexanderwerk) to form granules with a D[3,2] particle size of 0.8–1.6 mm.

[0248] The coffee granules were sprayed with lecithin to form an intermediate hydrophobic layer on the surface of the coffee granules.

[0249] After spraying with lecithin, the coffee granules were fluidized in a fluidized bed. The coffee granules were coated by adding the fluidized coffee granules in a dry state to finely divided crystalline sucrose (D90 particle size less than 100 μm) and simultaneously spraying a concentrated sucrose solution (65% sucrose) at a temperature of 60°C, directly drying and crystallizing the dissolved sucrose. The coating was continued until a homogeneous layer at least 200 μm thick was formed. This resulted in coffee granules coated with a crystalline sucrose coating, which contained 100% crystalline sucrose and had less than 2% closed porosity.

[0250] Fluidization and coating was carried out using "GXR" GRANUREX® from Freund Vector.

[0251] Dissolving 17-24 g of coated coffee granules in 180-250 mL of water showed excellent reconstitution properties in less than 2 minutes.

[0252] Example 18: Measurement of Water Vapor Transmission Rate (WVTR) of Crystalline Lactose Coating and Crystalline Sucrose Coating Water vapor transmission rate (WVTR) is usually measured on packaging materials to evaluate their barrier properties. The system consists of an aluminum cup with dry silica gel at the bottom, a paper top (op), and a wax-sealed edge. This set-up is then placed in a climate chamber with a defined climate (temperature and relative humidity) and weighed at different times.

[0253] The WVTR of crystalline sucrose-coated and crystalline lactose-coated papers was similarly measured to evaluate their barrier properties. For the evaluation, papers with very low water barrier properties were coated with crystalline lactose or crystalline sucrose. The WVTR of the coated papers was then measured based on a system similar to that used to measure WVTR in packaging materials.

[0254] In accordance with EU regulations, packaging must meet a WVTR of 1g / m 2 / day or less. In this case, the coating has good barrier properties when the WVTR is 1 g / m 2 / day or less is considered to have good barrier properties.

[0255] paper material To characterize the barrier properties of the coating, a paper with negligible barrier properties was selected to ensure that the measured WVTR values ​​represented the values ​​of the coating and not the paper. Specifically, paper UPM 62 (basis weight 62 g / m) was used. 2 ) was chosen because it has a very low barrier to moisture, making it negligible.

[0256] Preparation of sucrose or lactose coated paper A sheet of UPM 62 paper was attached to aluminum foil with tape on three sides to prevent the paper from moving. The paper was then placed on a coater (K ​​Control Coater, RK Printcoat instruments) with the taped side facing up. A meter bar (coating) no. 5 (50 μm wet film) was then attached to the coater. A sucrose solution (70% TS) or a saturated lactose solution (25% TS) was added with a pipette immediately adjacent to the bar, and the coater was used to coat the paper until it reached the near edge of the page (1–2 cm before the edge of the sheet). During the coating process, the addition of the sucrose or lactose solution was repeated several times to prevent sucrose from remaining on the bar until the end of the coating process. After the coating process was completed, the sucrose- or lactose-coated paper was placed in a 100°C oven for 5–10 minutes to obtain a dry crystalline sucrose or lactose coating. The crystalline sucrose or crystalline lactose coated paper was cooled to room temperature. The different steps were repeated until the desired coating thickness was reached.

[0257] Preparation of WVTR cups Four WVTR cups were prepared for each coating thickness: three for measuring the coating barrier and one for a blank without silica gel (to measure the water absorption of the paper and coating).

[0258] For each coating thickness, 25 cm from the paper coated with crystalline sucrose or crystalline lactose 2 Four circles of crystalline sucrose-coated paper or lactose-coated paper were cut out. Four small WVTR cups were obtained. Three of the cups were filled with approximately 10 g / 15 mL of silica gel. The last cup was left empty (i.e., without silica gel) as a blank. The four cups were covered with previously cut circles of crystalline sucrose-coated paper or lactose-coated paper and sealed with molten wax. The wax was then cooled until solidified, yielding the final WVTR pans.

[0259] WVTR measurement When the final WVTR pans were ready, they were placed in a climate chamber at 23°C and 85% RH.

[0260] The samples were then weighed up to three times per week for one week.

[0261] The experiment was stopped when the weight increased at a slower rate or when the silica gel exceeded 20% of its initial weight.

[0262] Based on the measured weight, the WVTR was calculated using the following formula:

[0263]

number

[0264] The initial weight measured at day t = 0 was not considered in the calculation of WVTR. The average of three different measurements was taken for the WVTR calculation.

[0265] Coating Thickness Measurement To measure the coating thickness, the papers coated with crystalline sucrose or crystalline lactose were stored overnight in a controlled environment (23°C, 50% RH). Then, for each sample, the crystalline sucrose-coated paper was cut into 12.5 cm 2 After cutting, only the paper with an intact crystalline sucrose coating was used for thickness measurements.

[0266] Ten measurements were then taken with a caliper to determine the average thickness of the uncoated paper UPM 62 (46.8 μm).

[0267] The thickness of each of the previously cut circles of coated paper was then measured three times with a vernier caliper and the average of all measurements was calculated. The final thickness of the coating was then calculated using the following formula:

[0268] CT=TCP-TP where CT is the thickness of the coating in μm, TCP is the thickness of the coated paper in μm, and TP is the thickness of the uncoated paper in μm.

[0269] result As shown in Figure 6, for crystalline sucrose coating, the coating thickness of 138.5 μm was 1 g / m based on the logarithmic trend line. 2 Based on the above, it is expected that a thickness of 138.5 μm or more will provide good barrier properties. For thicknesses less than 138.5 μm, the WVTR will be 1 g / m². 2 / day, it can be observed that the barrier properties of the coating are insufficient. Based on these results, a crystalline sucrose coating of at least 138.5 μm appears to offer an opportunity for storage of food particles, such as powders, in packaging with low barrier properties or even without packaging, as the coating provides sufficient barrier properties.

[0270] The surface of the crystalline sucrose coating applied on the paper was observed by scanning electron microscope (SEM). In Figure 7, it can be observed that the surface of the crystalline sucrose coating is homogeneous.

[0271] Example 19: Barrier properties of non-uniform coatings Cocoa powder particles coated with a non-uniform crystalline sucrose coating were prepared. By "non-uniform coating" is understood a coating layer that does not cover the entire surface of the powder and may have a different thickness over its surface area.

[0272] The coated cocoa powder particles were observed by scanning electron microscope (SEM).

[0273] Additionally, the barrier properties of the coated cocoa powder particles were evaluated.

[0274] Specifically, cocoa powder particles contain a significant amount of water. Therefore, the moisture loss during drying was measured to assess barrier properties. A significant weight loss during the drying step, and therefore a significant water loss, indicates that the coating has low barrier properties. Moisture loss was assessed as follows: The coated cocoa powder particles were dried. The same volume of coated cocoa powder particles was weighed before and after drying in an aluminum pan. The resulting weight loss is related to the amount of moisture lost from the sample.

[0275] result The coated cocoa powder particles were observed to have an uneven crystalline sucrose coating that did not cover the entire surface (Figure 8).

[0276] In addition, moisture loss tests show a significant loss of weight and therefore moisture after drying. These results indicate that non-uniform coating layers tend to have low and unsatisfactory barrier properties.

[0277] Although the invention has been described by example, it should be understood that variations and modifications can 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, a) A step of preparing one or more food particles, b) A step of forming a food composition comprising one or more coated food particles by coating each of the food particles of step a) with a carbohydrate, wherein the one or more coated food particles are food particles coated with a crystalline carbohydrate layer, A method comprising the crystalline carbohydrate layer comprising at least 95% crystalline carbohydrates and having an independent porosity of less than 10%.

2. The aforementioned covering step b) is i) At least one solid crystalline carbohydrate, ii) At least one solid crystalline carbohydrate and at least one hydrated crystalline compound, iii) At least one solid amorphous carbohydrate, or iv) at least one solid crystalline carbohydrate and at least one solid amorphous carbohydrate, v) at least one solid crystalline carbohydrate, 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, This is done using carbohydrates, Step biiii) includes, after coating, a step of heat treatment and / or humidification at a temperature higher than the glass transition temperature Tg of the solid amorphous carbohydrate to cause crosslinking of the carbohydrate particles and convert the amorphous carbohydrate into a crystalline carbohydrate, wherein a drying step follows the humidification step. Step biv) optionally includes, after coating, a step of heat treatment and / or humidification at a temperature higher than the glass transition temperature Tg of the solid amorphous carbohydrate to cause crosslinking of the carbohydrate particles and convert the amorphous carbohydrate to a crystalline carbohydrate, wherein a drying step follows the humidification step. Step bv) optionally includes, after coating, a step of heat treatment and / or humidification at a temperature higher than the glass transition temperature Tg of the solid amorphous carbohydrate to cause crosslinking of the carbohydrate particles and convert the amorphous carbohydrate into a crystalline carbohydrate, Step bvi) includes a drying step after coating, and optionally precedes a cooling step to convert the carbohydrates dissolved in a liquid solution or suspension of at least one carbohydrate into crystalline carbohydrates. The method according to claim 1.

3. The method according to claim 2, wherein the coating step bi) comprises, after coating, a humidifying step, preferably a steam treatment step, and optionally a drying step thereafter, to cause crosslinking of crystalline carbohydrate particles.

4. The method according to claim 2, wherein the coating step bi) includes a step of heat treatment after coating to cause crosslinking of 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 performed using a carbohydrate having a D90 particle size which is at least 1 / 5 of the D[3,2] particle size of the one or more food particles.

6. The method according to any one of claims 1 to 4, wherein the crystalline carbohydrate layer is a protective barrier, specifically 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 claims 1 to 4, wherein the crystalline carbohydrate layer has a thickness of at least 100 μm, preferably at least 130 μm, more preferably at least 138.5 μm, and even more preferably at least 200 μm.

8. The method according to any one of claims 1 to 4, wherein the coating step b) is preferably repeated multiple times until the thickness of the crystalline carbohydrate layer reaches at least 100 μm, preferably at least 130 μm, more preferably at least 138.5 μm, and even more preferably 200 μm.

9. The method according to any one of claims 1 to 4, wherein the crystalline carbohydrate layer comprises at least 98% crystalline carbohydrates, most preferably 100% crystalline carbohydrates.

10. The method according to any one of claims 1 to 4, wherein the crystalline carbohydrate layer is lactose and / or sucrose, preferably sucrose.

11. The method according to any one of claims 1 to 4, further comprising the step of applying a hydrophobic layer to the one or more food particles between step a) and step b).

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

13. The method according to any one of claims 1 to 4, wherein the D[3,2] particle diameter of the one or more food particles is 0.8 mm to 20 mm.

14. The method according to any one of claims 1 to 4, wherein at least 50%, preferably at least 75%, and most preferably 100%, of the one or more coated food particles of the food composition do not have any edges having an angle of less than 80°.

15. The method according to any one of claims 1 to 4, wherein the one or more food particles are one or more molded food particles, and the one or more coated food particles are one or more coated molded food particles.

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

17. The method according to any one of claims 1 to 4, wherein the one or more food particles are powders, preferably selected from the list of agglomerated powders, spheroidized powders, compacted powders, or mixtures thereof.

18. The method according to any one of claims 1 to 4, wherein the food composition is a coffee mix, an infant formula, a nutritional supplement, a nutritional composition, a powdered beverage, or a food composition sensitive to moisture.

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

20. A food composition comprising one or more coated food particles as described in claim 19.

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