Coating material and uses thereof

Abstract

The present disclosure relates generally to coating materials, methods of making the same, and frosted food products like frosted breakfast cereals including the same. The coating material described herein includes an emulsifying starch (such as an octenylsuccinylated (OS) starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film- forming starch (such as a hydrolyzed starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.

Description

2023-10024-0523-WOCOATING MATERIAL AND USES THEREOFCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority of U.S. Provisional Application no. 63 / 696,116, filed 18 September 2024, which is hereby incorporated herein by reference in its entirety.BACKGROUND OF THE DISCLOSURE1 _ Field

[0002] The present disclosure relates generally to coating materials, methods of making the same, and frosted foods (e.g., breakfast cereals) including the same.2. _ Technical Background

[0003] Ready-to-eat breakfast cereal often have a sugary coating dusted on the surface of the breakfast cereal. The coating add many desired properties to the breakfast cereal, including increased sweetness and taste as compared to the unsweetened breakfast cereal. Further, the coating can provide a moisture barrier to the breakfast cereal to provide a longer bowl life. But above all, the sugary coating provides a crispy texture and a frosted appearance. Both the texture and appearance are due to the sugar crystallizing upon drying of the coating.

[0004] Recently, consumers have expressed interested in ready-to-eat breakfast cereals that have less sugar content than conventional sugar-coated products, but without the loss of a frosted and opaque appearance. However, no-sugar added coatings do not crystalize when dried. Rather, most form an amorphous glass that is translucent. Thus, conventional no-sugar added or reduced sugar coatings for breakfast cereal do not provide the desired frosted look to ready-to-eat breakfast cereals.

[0005] Accordingly, there is a need in the art for no-sugar added or reduced sugar coatings that can replicate the appearance of traditional sugar-containing coatings on ready- to-eat breakfast cereals.SUMMARY

[0006] In one aspect, the present disclosure provides a coating material including: an emulsifying starch, such as an alkylsuccinylated starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch, such as a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content;2023-10024-0523-WO one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier (i.e. , that is not an emulsifying starch), present in an amount up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.

[0007] In some embodiemnts as described herein, the coating material further includes one or more high-intesnity sweeteners and / or one or more flavor agents.

[0008] In another aspect, the present disclosure provides a coating material including: an alkylsuccinylated starch (e.g., an octenylsuccinylated starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.

[0009] In various embodiments according to these aspects, the coating material further includes water and is provided as a syrup. In other embodiments, the coating material is provided in a dry form, e.g., as a dry coating (e.g., prepared by drying such a coating syrup), or as a pre-mix suitable for taking up in water to make a syrup as described herein.

[0010] In another aspect, the present disclosure provides a method of making a frosted food product, e.g., a frosted breakfast cereal. The method includes providing a food product (e.g., a breakfast cereal); applying a coating of the coating syrup as described herein on the food product to provide a coated food product; and drying the coated food product to provide the frosted food product.

[0011] In another aspect, the present disclosure provides a frosted food product (such as a frosted breakfast cereal) made by the method as described herein.

[0012] In another aspect, the present disclosure provides a frosted food product (such as a frosted breakfast cereal) comprising a food product and a dried coating material disposed on a surface of the food product, wherein the dried coating material is a dried product of the coating material (in the form of a syrup) as described herein.2023-10024-0523-WO

[0013] In another aspect, the present disclosure provides a frosted food product (such as a frosted breakfast cereal) including: a food product (such as a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an emulsifying starch, such as an alkylsuccinylated starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch, such as a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating.

[0014] In another aspect, the present disclosure provides a frosted food product (such as a frosted breakfast cereal) including: a food product (such as a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an alkylsuccinylated starch (e.g., an octenylsuccinylated starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating.BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The accompanying drawings are included to provide a further understanding of the processes of the disclosure, and are incorporated in and constitute a part of this specification. The drawings are not necessarily to scale, and sizes of various elements may be distorted for clarity. The drawings illustrate one or more embodiment(s) of the disclosure2023-10024-0523-WO and together with the description serve to explain the principles and operation of the disclosure.

[0016] FIG. 1A is an optical microscopy image of a film of a dry coating material described herein.

[0017] FIG. 1B is a graph of the bubble distribution of a film of a dry coating material described herein.

[0018] FIG. 2A is an optical microscopy image of a film of a comparative dry coating material.

[0019] FIG. 2B is a graph of the bubble distribution of a film of a comparative dry coating material.

[0020] FIG. 3 are scanning electron microscopy images of the film of a dry coating material described herein and a comparative coating material.

[0021] FIG. 4 is a graph of the viscosity profile of coating syrups as described herein.

[0022] FIG. 5 are images of coated breakfast cereal products as described herein.DETAILED DESCRIPTION

[0023] The present disclosure is concerned with coating materials that can replicate the texture and appearance of conventional sugar-containing coating materials, especially when applied to food products like ready-to-eat breakfast cereal. Conventional sugar-containing coating materials, such as those used in ready-to-eat breakfast cereal, rely on the crystallization of the sugar upon drying to provide the desired frosted and opaque appearance to breakfast cereal. In contrast, most no-sugar added coatings do not crystallize upon drying, but rather form an amorphous translucent glass. Here, the present inventors have found a coating material that can mimic the appearance of conventional coating materials. In particular, the present inventors have found that including both an emulsifying starch, such as an alkylsuccinylated starch (e.g., an octenylsuccinylated starch), and a filmforming starch, such as a hydrolyzed starch, in the coating material can provide the desired frosty and opaque appearance when dried on a food product like breakfast cereal.Additionally, the coating material can prevent the food product from absorbing moisture; in the context of breakfast cereal, this can provide improved bowl life as compared to uncoated breakfast cereal.

[0024] Accordingly, one aspect of the present disclosure provides a coating material (e.g., a reduced sugar coating material). The coating material as described herein comprises an emulsifying starch, present in an amount in the range of 0.1 to 5 wt% of dry2023-10024-0523-WO solids content; a film-forming starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material. In some embodiments, the emulsifying starch is an alkylsuccinylated starch (e.g., an octenylsuccinylated starch). In some embodiments, the film-forming starch is a hydrolyzed starch.

[0025] Another aspect of the disclosure is provides a coating material (e.g., a reduced sugar coating material). The coating material as described herein comprises an alkylsuccinylated starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material. In some embodiments, the alkylsuccinylated starch is an octenylsuccinylated starch.

[0026] As used herein, “dry solids content” relates to all non-aqueous components of the coating material (i.e., all components as described herein except water and any other components with an atmospheric boiling point no more than 120 °C).

[0027] In various embodiments, the coating material further includes water and is provided as a syrup. Water present in the coating syrup acts as a diluent and is provided in an amount to provide a desired consistency to the syrup. The solids content of the coating syrup should be high enough to provide the coating syrup with a high enough viscosity to provide a desirably thick coating on the food product. Moreover, a high solids content of a coating syrup can prevent a food product (e.g., breakfast cereal) that is coated with the coating syrup from absorbing moisture from the syrup, which can result in negative textural changes in the final food product. The person of ordinary skill in the art can, based on the present disclosure, provide a desirable solids content to the syrup. But in various embodiments, the coating syrup has a high solids content (e.g., at least 50 wt%). In some embodiments as described herein, the coating syrup has a dry solids content in the range of 50 to 85 wt%. For example, in various embodiments, the coating syrup has a dry solids content in the range of 50 to 75 wt%, or 50 to 70 wt%, or 50 to 65 wt%. In various embodiments as described herein, the coating syrup has a dry solids content in the range of2023-10024-0523-WO55 to 80 wt%, e.g., 55 to 75 wt%, or 55 to 70 wt%, or 55 to 65 wt%. In various embodiments as described herein, the coating syrup has a dry solids content in the range of 60 to 80 wt%, e.g., 60 to 75 wt%, or 60 to 70 wt%, or 60 to 65 wt%. As would be understood by the person of ordinary skill in the art, the coating syrup can be made at a different dry solids content and then concentrated or diluted to the desired dry solids content level.

[0028] In various embodiments, the coating material is provided in a dry form. For example, as described in detail below, the coating material can be provided as a dry coating, for example, by drying a coating syrup as described herein.

[0029] The coating materials can be provided a pre-mix suitable for taking up in water to make a syrup as described herein, for example, in the form of a powder or granulate, or a concentrated syrup.

[0030] A first starch component in various aspects of the coating material as described herein is an emuslfying starch. As would be understood by the person of ordinary skill in the art, emulsifying starches are modified starches. Such emulsifying starches are amphipathic (e.g., including both hydrophobic and hydrophilic portions) and are modified in such a way to provide this property. One common way to modify as starch to provide an emulsfying starch is to alkylsuccinate the starch. In various aspects, a first starch component is an alkylsuccinated starch. Without intending to be bound by theory, the present inventors have noted that alkylsuccinylated starches, and particularly octenylsuccinylated starches, can have foaming and emulsifying properties. A second starch component in various aspects of the coating material is a film-forming starch. In various aspects, a second starch component is a hydrolyzes starch. Without intending to be bound by theory, the present inventors have noted that hydrolyzed starches can have film-forming properties. Here, the present inventors have found that combinations of these first and second starch components can provide a frosted look to food products coated with the coating material, similar to that normally associated with crystallized sugar. Without being bound by theory, the present inventors hypothesize that when the coating material is dispensed onto a food product such as a breakfast cereal, the first starch component helps the syrup to foam and the second starch component helps to maintain the structure of that foam. Upon drying, the foamed coating remains, creating a microscopic bubbly film that provides the desired frosted look on the food product. As such, the present inventors have found the combination of these first and second starch components can provide advantageous properties to the coating material described herein.

[0031] Accordingly, in various embodiments as described herein, the coating material incudes an emulsifying starch or an alkylsuccinylated starch, present in an amount in the2023-10024-0523-WO range of 0.1 to 5 wt% of dry solids content. For example, in various embodiments, the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.1 to 2.5 wt%, or 0.1 to 2 wt%, or 0.1 to 1.5 wt%, or 0.1 to 1 wt%, of dry solids content. In some embodiments as described herein, the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.25 to 5 wt% of dry solids content. For example, in various embodiments, the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.25 to 2.5 wt%, or 0.25 to 2 wt%, or 0.25 to 1.5 wt%, or 0.25 to 1 wt%, of dry solids content. In some embodiments as described herein, the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.5 to 5 wt% of dry solids content. For example, in various embodiments, emulsifying starch or alkylsuccinylated OS starch is present in an amount in the range of 0.5 to 2.5 wt%, or 0.5 to 2 wt%, or 0.5 to 1.5 wt%, or 0.5 to 1 wt%, of dry solids content.

[0032] A variety of emulsifying starches can be used by the person of ordinary skill in the art in view of the present disclosure. For example, in some embodiments, the emulsifying starch is an alkylsuccinylated starch, which encompasses both alkanylsuccinylated starches and alkenylsuccinylated starches, e.g., with alkanyl or alkenyl groups having in the range of 4-16 carbons. In various embodiments, the alkanyl or alkenyl groups are acyclic. In various embodiments, the alkanyl or alkenyl groups are linear.

[0033] The alkylsuccinylated starch as described herein is not particularly limited and may be selected from a variety of alkylsuccinylated starches known in the art. In various embodiments, the alkylsuccinylated starch is an octenylsuccinylated (OS) starch.

[0034] In some embodiments as described herein, the alkylsuccinylated starch has a degree of alkenylsuccinylation of at least 1.0 wt% (e.g., at least 2.0 wt%), based on the weight of the starch. For example, in various embodiments as described herein, the alkenylsuccinylated starch has a degree of alkenylsuccinylation in the range of 1.0 to 5.0 wt%, or 1.0 to 4.0 wt%, or 1.0 to 3.0 wt%, based on the weight of the starch.

[0035] The plant source of the alkylsuccinylated starch is not particularly limited. For example, in various embodiments as described herein, the alkylsuccinylated starch may be selected from an alkylsuccinylated corn starch, an alkylsuccinylated tapioca starch, an alkylsuccinylated potato starch, an alkylsuccinylated cereal starch, and combinations thereof. In some embodiments as described herein, the alkylsuccinylated starch is an alkylsuccinylated corn starch, an alkylsuccinylated tapioca starch, an alkylsuccinylated potato starch, or an alkylsuccinylated cereal starch. For example, in some embodiments as described herein, the alkylsuccinylated starch is a corn starch.2023-10024-0523-WO

[0036] The present inventors have found that it is desirable for the alkylsuccinylated starch to be in a cooked form in the coating material. For example, in some embodiments, the alkylsuccinylated starch is in a cooked form in the coating material. However, the alkylsuccinylated starch can be provided to the coating material in either a cooked or uncooked form. For example, in some embodiments, the alkylsuccinylated starch is provided from a pre-gelatinized starch. In other embodiments, the alkylsuccinylated starch is provided from an uncooked starch (e.g., in a pre-mix) that is cooked in the coating material.

[0037] In some embodiments of present disclosure as described herein, the emulsifying starch or alkylsuccinylated starch is an octenylsuccinylated (OS) starch). Accordingly, in various embodiments as described herein, the coating material includes an OS starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content. For example, in various embodiments, the OS starch is present in an amount in the range of 0.1 to 2.5 wt%, or 0.1 to 2 wt%, or 0.1 to 1.5 wt%, or 0.1 to 1 wt%, of dry solids content. In some embodiments as described herein, the OS starch is present in an amount in the range of 0.25 to 5 wt% of dry solids content. For example, in various embodiments, the OS starch is present in an amount in the range of 0.25 to 2.5 wt%, or 0.25 to 2 wt%, or 0.25 to 1.5 wt%, or 0.25 to 1 wt%, of dry solids content. In some embodiments as described herein, the OS starch is present in an amount in the range of 0.5 to 5 wt% of dry solids content. For example, in various embodiments, the OS starch is present in an amount in the range of 0.5 to 2.5 wt%, or 0.5 to 2 wt%, or 0.5 to 1.5 wt%, or 0.5 to 1 wt%, of dry solids content.

[0038] The OS starch as described herein is not particularly limited and may be selected from a variety OS starches known in the art. In some embodiments as described herein, the OS starch has a degree of octenylsuccinylation of at least 1.0 wt% (e.g., at least 2.0 wt%), based on the weight of the starch. For example, in various embodiments as described herein, the OS starch has a degree of octenylsuccinylation in the range of 1.0 to 5.0 wt%, or 1.0 to 4.0 wt%, or 1.0 to 3.0 wt%, based on the weight of the starch. The OS starches as described herein may be further modified, for example, provided as an aluminum salt, and / or thinned by treatment with acid or enzymes such as beta-amylase.

[0039] The source of the OS starch is not particularly limited. For example, in various embodiments as described herein, the OS starch may be selected from an OS corn starch, an OS tapioca starch, an OS potato starch, an OS cereal starch, and combinations thereof. In some embodiments as described herein, the OS starch is an OS corn starch, an OS tapioca starch, an OS potato starch, or an OS cereal starch. For example, in some embodiments as described herein, the octenylsuccinylated (OS) starch is a corn starch.2023-10024-0523-WO

[0040] The present inventors have found that it is desirable for the OS starch to be in a cooked form in the coating material. For example, in some embodiments, the OS starch is in a cooked form in the coating material. However, the OS starch can be provided to the coating material in either a cooked or uncooked form. For example, in some embodiments, the OS starch is provided from a pre-gelatinized starch. In other embodiments, the OS starch is provided from an uncooked starch (e.g., in a pre-mix) that is cooked in the coating material.

[0041] Examples of OS starches suitable for the coating materials described herein are sold under the designations MIRA- Ml ST® and STA-MIST® product lines, available from Tate & Lyle Solutions USA LLC; the person of ordinary skill in the art will be familiar with other emulsifying starches, including those from other suppliers, and can, based on the present disclosure, identify such starches for use in the compositions and methods of the disclosure.

[0042] As described above, in various aspects, the coating material also includes as a second starch component a film forming starch. In various embodiments, the coating material includes a hydrolyzed starch. In various embodiments, the film forming starch or the hydrolyzed starch is present in an amount in the range of 0.1 to 5 wt% of dry solids content. For example, in various embodiments as described herein, the film forming starch or the hydrolyzed starch is present in an amount in the range of 0.1 to 2.5 wt%, or 0.1 to 2 wt%, or 0.1 to 1.5 wt%, or 0.1 to 1 wt%, of dry solids content. In some embodiments, the film forming starch or the hydrolyzed starch is present in an amount in the range of 0.25 to 5 wt% of dry solids content. For example, in various embodiments, the film forming starch or the hydrolyzed starch is present in an amount in the range of 0.25 to 2.5 wt%, or 0.25 to 2 wt%, or 0.25 to 1.5 wt%, or 0.25 to 1 wt%, of dry solids content. In some embodiments, the film forming starch or the hydrolyzed starch is present in an amount in the range of 0.5 to 5 wt% of dry solids content. For example, in various embodiments, the film forming starch or the hydrolyzed starch is present in an amount in the range of 0.5 to 2.5 wt%, or 0.5 to 2 wt%, or 0.5 to 1.5 wt%, or 0.5 to 1 wt%, of dry solids content.

[0043] To provide a hydrolyzed starch, a starch may be treated in a variety of methods as known in the art. As such, the process used for hydrolyzing the starch is not particularly limited. For example, in some embodiments, the hydrolyzed starch is an acid-treated starch. In some embodiments as described herein, the hydrolyzed starch is an enzyme-hydrolyzed starch.

[0044] The film-forming starch or the hydrolyzed starch can be hydrolyzed to various degrees. As would be understood by the person of ordinary skill in the art, one way to2023-10024-0523-WO describe how hydrolyzed a starch is the water fluidity of the hydrolyzed starch. The term "water fluidity" means a test of viscosity measured on a scale of 0-90. Water fluidity is measured using a Bohlin Visco 88 Rotational Viscometer with water jacket (commercially available from Malvern Instruments, Inc., Southborough, MA), standardized at 30°C with a standard oil having a viscosity of 100.0 cps. The water fluidity is obtained by determining the viscosity at a 8.06% solids level and converting that viscosity to a water fluidity (WF) value using the equation below. For starch that has not yet been gelatinized, the procedure involves adding the required amount of starch (e.g., 10.0 g dry basis) to a stainless steel cup and adding 14 g. distilled water to make a paste. Then 100.00 grams of a 20% (w / v) CaCh solution is added to the cup and the mixture is heated in a 100°C water bath for 30 min. with rapid stirring for the first 2 minutes. The starch dispersion is then brought to the final weight (e.g. 124 g) with 90°C or hotter distilled water. The sample is immediately transferred to the viscometer cup, which is then placed into the Bohlin Visco 88 unit and analyzed for its viscosity at 90°C (after the unit is calibrated). The viscosity (in mPa-s) recorded by the Bohlin Visco 88 unit is converted to a water fluidity number as defined by the following equation: (WF = 116.0 - [18.746 x In(viscosity)]), wherein ln=natural logarithm. Unless otherwise stated, water fluidity is conducted using this basic test, which is further detailed in the Examples section.

[0045] In some embodiments as described herein, the film-forming starch or the hydrolyzed starch has a water fluidity of at least 20, e.g., at least 25, or at least 30. In some embodiments as described herein, the film-forming starch or the hydrolyzed starch has a water fluidity in the range of 20-90. For example, in some embodiments as described herein, the hydrolyzed starch as a water fluidity in the range of 25-90, or 30-90, or 20-80, or 25-80, or 30-80.

[0046] However, other film-forming starches or hydrolyzed starches can be used. Such starches can be described by other properties. In some embodiments as described herein, the film-forming starch has a RVA peak-and-breakdown time of no more than 500 s at 25 °C, and a RVA final viscosity after 1 hour at 25 °C of no more than 900 centipoise. If a starch meets these two requirements, it is deemed a “film-forming starch” for purposes of this disclosure.

[0047] In some embodiments, film-forming starches used in the compositions of the disclosure also have an RVA final viscosity after 1 hour at 25 °C of no more than 900 centipoise. The RVA final viscosity is measured using a Rapid Visco Analyzer (RVA), using a starch slurry at 5 wt% starch solids in 1,3-propylene glycol and pH 6.5 phosphate buffer with 1 wt% NaCI, at a stir rate of 160 rpm. The slurry is prepared by combining 1.6 g of starch (dry solids) with 4.5 g 1 ,3-propylene glycol in an RVA cup and stirring until smooth2023-10024-0523-WO and lump-free. pH 6.5 phosphate buffer with 1 wt% NaCI is added to provide a total mass of 32 g and the RVA test is started immediately; temperature is maintained constant at 25 °C and the stir rate of the RVA instrument is 160 rpm. Viscosity is monitored throughout, and the viscosity value at one hour is the RVA final viscosity. In various embodiments, the filmforming starch has an RVA final viscosity after 1 hour at 25 °C of no more than 800 centipoise, e.g., no more than 750 centipoise or no more than 700 centipoise. In various embodiments, the film-forming starch has an RVA final viscosity after 1 hour at 25 °C of no more than 650 centipoise, e.g., no more than 600 centipoise. In various embodiments, the film-forming starch has an RVA final viscosity after 1 hour at 25 °C of no more than 550 centipoise, e.g., no more than 500 centipoise. However, it can be desirable for the filmforming starch to have some viscosity remaining. Accordingly, in various embodiments, the film forming starch has an RVA final viscosity after 1 hour at 25 °C of at least 25 centipoise, e.g., at least 50 centipoise. In various embodiments, the film forming starch has an RVA final viscosity after 1 hour at 25 °C of at least 75 centipoise, e.g., at least 100 centipoise.

[0048] Moreover, in various embodiments the film-forming starches used in the compositions of the disclosure also have an RVA peak-and-breakdown time of no more than 500 s at 25 °C. As the person of ordinary skill in the art will appreciate, in the RVA test many starches will have a peak in viscosity followed by a breakdown in viscosity. In the filmforming starches of the disclosure exhibiting such a peak, the “peak-and-breakdown time” is the time at which the apex of the peak viscosity is reached during the RVA experiment. In cases where there is no peak, but rather a substantial constant viscosity or a substantially monotonically decreasing viscosity, the peak-and-breakdown time is deemed to be zero seconds.

[0049] The plant source of the film-forming starch or the hydrolyzed starch is not particularity limited. For example, in various embodiments, the film-forming starch or the hydrolyzed starch is selected from a corn starch, a tapioca starch, a potato starch, a cereal starch, and combinations thereof. In some embodiments as described herein, the filmforming starch or the hydrolyzed starch is a corn starch, a tapioca starch, a potato starch, or a cereal starch. In some embodiments, the hydrolyzed starch is a potato starch. In some other embodiments, the film-forming starch or the hydrolyzed starch is a tapioca starch.

[0050] As with the OS starch, the present inventors have found that it is desirable for the film-forming starch or the hydrolyzed starch to be in a cooked form in the coating material. For example, in some embodiments, the hydrolyzed starch is in a cooked form in the coating material. However, the film-forming starch or the hydrolyzed starch can be provided to the coating material in either a cooked or uncooked form. For example, in some embodiments, the film-forming starch or the hydrolyzed starch is provided from a pre-gelatinized starch. In2023-10024-0523-WO other embodiments, the film-forming starch or the hydrolyzed starch is provided from an uncooked starch (e.g., in a pre-mix) that is cooked in the syrup.

[0051] Examples of hydrolyzed starches suitable for the coating materials described herein are sold under the designation STA-SLIM®, available from Tate & Lyle Solutions USA LLC. Examples of other film-forming starches include starches sold under the designations MERIGEL®X-PAND’R®, BRIOFEL®, and CONFECTIONER’S G product lines, all available from Tate & Lyle Solutions USA LLC. The person of ordinary skill in the art will identify filmforming starches, including those from other suppliers, for use in the methods and compositions of the disclosure.

[0052] As described above, the coating material includes both a first starch that is an emulsifying starch or an alkylsuccinated starch (e.g., OS starch) and a second starch that is a film-forming starch or a hydrolyzed starch. In some embodiments as described herein, a weight ratio of the emulsifying starch or the alkylsuccinylated starch to the film-forming starch or the hydrolyzed starch is at least 1 :2 (e.g., at least 1 :2.5, or at least 1 :3). In some embodiments, a weight ratio of the emulsifying starch or the alkylsuccinylated starch to the film-forming starch or the hydrolyzed starch is in the range of 1:2 to 1:4.5, or 1:2 to 1 :4, or 1 :2.5 to 1 :5, or 1 :2.5 to 1 :4.5, or 1 :2.5 to 1 :4, or 1 :3 to 1 :5, or 1 :3 to 1 :4.5, or 1 :3 to 1 :4.

[0053] In some embodiments as described herein, the total amount of the emulsifying starch or the alkylsuccinylated starch and the film-forming starch or the hydrolyzed starch in the coating material is no more than 8 wt% of dry solids content. For example, in various embodiments, the total amount of emulsifying starch or the alkylsuccinylated starch and the film-forming starch or the hydrolyzed starch is no more than 6 wt%, no more than 5 wt%, or no more than 3 wt%, of dry solids content.

[0054] The coating material as described herein also includes one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content. The one or more bulking agents as described herein act as a filler in the coating material and help to provide the desired dry solids content and viscosity to the coating material. For example, in various embodiments as described herein, the one or more bulking agents are present in an amount in the range of 40 to 80 wt% (e.g., in the range of 40 to 75 wt%, or 40 to 70 wt%, or 40 to 60 wt%) of dry solids content. In various embodiments as described herein, the one or more bulking agents are present in an amount in the range of 50 to 85 wt%, e.g., in the range of 50 to 80 wt%, or 50 to 75 wt%, or 50 to 70 wt%, of dry solids content. In some embodiments, the one or more bulking agents are present in an amount in the range of 60 to 85 wt% of dry solids content. For example, in various embodiments, the one or more bulking2023-10024-0523-WO agents are present in an amount in the range of 60 to 80 wt%, e.g., in the range of 60 to 75 wt%, or 60 to 70 wt%, of dry solids content.

[0055] The one or more bulking agents are not particularly limited and may be selected from various sources known in the art. In particular, the one or more bulking agents can desirably be selected so as to provide a reduced-sugar or no-sugar added coating material, e.g., having a monosaccharide / disaccharide content as described below. In some embodiments, the one or more bulking agents are selected from soluble fiber, maltodextrin, dextrins, corn syrup solids, sugar alcohols, and sugars, such as rare sugars like allulose. In some embodiments as described herein, the one or more bulking agents comprise a soluble fiber. In some embodiments as described herein, the one or more bulking agents comprise one or more soluble fibers. In some embodiments, the coating material comprising one bulking agent. For example, in some embodiments as described herein, the one bulking agent is a soluble fiber. One example of a soluble fiber that is acceptable in the coating material described herein are sold under the designation PROMITOR® (e.g., PROMITOR® 85L), available from Tate & Lyle Solutions USA LLC. The person of ordianry skill in the art will identify other bulking agents for use in the methods and compositions of the disclosure.

[0056] In some embodiments as described herein, a weight ratio of the one or more bulking agents to the total amount of the emulsifying starch or the alkylsuccinylated starch and the film-forming starch or the hydrolyzed starch in the coating material is in the range of 4: 1 to 40: 1. For example, in various embodiments, a weight ratio of the one or more bulking agents and the total amount of the the emulsifying starch or the alkylsuccinylated starch and the film-forming starch or the hydrolyzed starch is in the range of 8:1 to 40:1 , or 10:1 to 40:1 , or 4:1 to 30:1 , or 8:1 to 30:1, or 10:1 to 30:1.

[0057] As described above, the coating material includes one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content. In some embodiments, the one or more oils or fats are present in an amount in the range of 1 to 12 wt% (e.g., in the range of 1 to 10 wt%) of dry solids content. In various embodiments, the one or more oils or fats are present in an amount in the range of 2 to 15 wt%, or 2 to 12 wt%, or 2 to 10 wt%, of dry solids content. In various embodiments as described herein, the one or more oils or fats are present in an amount in the range of 5 to 15 wt%, or 5 to 12 wt%, or 5 to 10 wt%, of dry solids content.

[0058] As used herein, oils are fatty acid glycerides that are at least 50 wt% liquid at 23 °C, while fats are fatty acid glycerides that are less than 50 wt% liquid at 23 °C. In some embodiments as described herein, the one or more oils or fats comprise one or more oils. In some embodiments as described herein, the one or more oils or fats are one or more oils.2023-10024-0523-WOThe one or more oils of fats can be selected from a variety of non-animal based oils or fats. For example, in some embodiments as described herein, the one or more oils or fats are independently selected from canola oil, soybean oil, grapeseed oil, flaxseed oil, vegetable oil, corn oil, sunflower oil, safflower oil, olive oil, avocado oil, and peanut oil. In some embodiments as described herein, the one or more oils or fats are canola oil or vegetable oil. In some embodiments as described herein, the coating material comprises one oil or fat. In some embodiments wherein the coating material comprises one oil or fat, the one oil or fat may be canola oil. In other embodiments as described herein, the coating material comprises at least two oils or fats. In various embodiments as otherwise described herein, the one or more oils or fats are one or more oils, i.e. , materials that are at least 50 wt% liquid at 23 °C, or even substantially completely liquid at 23 °C.

[0059] In various embodiments, the coating material as described herein can also include an emulsifier (i.e., that is not an emulsifying starch), present in an amount in up to 2 wt% of dry solids content. For example, in various embodiments as described herein, the emulsifier is present in an amount in the range of 0.1-2 wt%, e.g., in the range of 0.1 to 1.5 wt%, or 0.1 to 1 wt%, of dry solids content.

[0060] In some embodiments as described herein, the emulsifier has a hydrophilic- lipophilic balance (HLB) ratio of at least 3 (e.g., at least 5, or at least 7). As would be understood by the skilled person, the HLB ratio is a measure of the balance of hydrophilic or hydrophobic properties of an emulsifier, with a higher number corresponding to hydrophilic compounds and a lower number corresponding to hydrophobic compounds. In some embodiments, the emulsifier has a HLB ratio in the range of 1-7. In various embodiments as described herein, the emulsifier has an HLB ratio in the range of 2-7, or 3-7, or 1-6, or 2-6, or 3-6, or 1-5, or 2-5, or 3-5. The emulsifier can be selected from a variety of emulsifiers known in the art. In some embodiments as described herein, the emsulifer is selected from monoglycerides, lectithin, beta pectin, or combinations thereof. In some embodiments as descirbed herein, the emulsifer comprises (or is) a monoglyceride. In some embodiments as described herein, the emulsifier comprises (or is) a lecithin. For example, in some embodiments, the emulsifier comprises a sunflower lecithin, soy lecithin, or egg lecithin. In some embodiments as described herein, the emulsifier is a lecithin selected from sunflower lecithin, soy lecithin, or egg lecithin. In some embodiments of the present disclosure, the emulsifier comprises soy lecithin. In some embodiments as described herein, the emulsifier is soy lecithin. In some embodiments, the emulsifer comprises (or is) beta pectin.

[0061] In some embodiments as described herein, the coating material further includes one or more high-intensity sweeteners. As would be understood by the person of ordinary skill in the art, the high intensity sweetener can provide a desired sweet taste to the coating.2023-10024-0523-WOAdditionally, the high intensity sweetener can be used in smaller amounts than sugar to provide the same level of sweetness. As such, in some embodiments, the coating material further comprises one or more high-intensity sweeteners present in an amount in the range of 0.0001 to 2 wt% (e.g., in the range of 0.0001 to 1.5 wt%, or 0.0001 to 1 wt%) of dry solids content. In some embodiments, the coating material further comprises one or more high- intensity sweeteners present in an amount in the range of 0.001 to 2 wt% (e.g., in the range of 0.001 to 1.5 wt%, or 0.001 to 1 wt%) of dry solids content. The high-intensity sweetener can be selected from a variety of high-intensity sweeteners known in the art. For examples, in various embodiments, the one or more high-intensity sweeteners are independently selected from sucralose, a stevioside, monkfruit, aspartame, and acesulfame potassium. In some embodiments as described herein, the coating material further comprises one high- intensity sweeteners. In some embodiments, the one high-intensity sweetener is sucralose, a stevioside, monkfruit, aspartame, or acesulfame potassium.

[0062] Examples of high-intensity sweeteners suitable for the coating materials described herein are sold under the designation SPLENDA®, PUREFRUIT®, TATEVA®, OPTIMIZER STEVIA™, and DOLCIA PRIMA® Allulose, all available from Tate & Lyle Solutions USA LLC. The person of ordianry skill in the art will identify other suitable sweeteners, including those from other suppliers, based on the present disclosure.

[0063] In some embodiments as described herien, the coating material further includes one or more flavor agents. The flavor agent may be selected from a variety of flavor agents known in the art. For example, in some embodiments the one or more flavor agents are independently selected from a cinnamon flavor agent, a honey flavor agent, a vanilla flavor agent, a chocolate flavor agent, a fruit (e.g., strawberry, raspberry, blueberry, apple) flavor agent, a pumpkin flavor agent, or a peanut flavor agent. In some embodiments as described herein, the coating material further comprises one flavor agent. In some embodiments, the one flavor agent is cinnamon flavor agent, a honey flavor agent, a vanilla flavor agent, a chocolate flavor agent, a fruit (e.g., strawberry, raspberry, blueberry, apple) flavor agent, a pumpkin flavor agent, or a peanut flavor agent. In some embodiments, the coating material further comprises one or more flavor agents present in an amount in the range of 0.0001 to 2 wt% (e.g., in the range of 0.0001 to 1.5 wt%, or 0.0001 to 1 wt%) of dry solids content. In some embodiments, the coating material further comprises one or more flavor agents present in an amount in the range of 0.001 to 2 wt% (e.g., in the range of 0.001 to 1.5 wt%, or 0.001 to 1 wt%) of dry solids content. The one or more flavor agents may be provided in a liquid (e.g. oil) form or a dry (e.g, powder) form. As would be understood by the person of orindary skill in the art, when the flavor agent is provided as an oil it contributes to the total amount of oil present in the coating as described herein.2023-10024-0523-WO

[0064] The person of ordinary skill in the art will appreciate that a variety of other components can be present in the coating material, for example, antioxidants and dyes.

[0065] As described above, the coating material mimics the texture and appearance of conventional sugar-containing syrup without relying on the crystallization of the sugar. As such, the coating material as described herein has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material. Accordingly, the coating materials as described herein can be considered a reduced-sugar coating. In some embodiments, the coating material has a combined monosaccharide / disaccharide content of no more than 25 wt% (e.g., no more than 20 wt%, or no more than 15 wt%) on the dry solids content of the coating material. For example, in various embodiments, the coating material has a combined monosaccharide / disaccharide content of no more than 10 wt%, no more than 5 wt%, or no more than 2 wt%, on the dry solids content of the coating material. In some embodiments, the coating material is a no sugar-added coating. However, it can be desirable to maintain some monosaccharide / disaccharide content in the coating, as they can provide some degree of sweetness to the coating.

[0066] As described above, one or more advantages of the coating material described herein is that it can produce a frosted and opaque look to food products (such as breakfast cereals) coated with the coating material. As used herein, the term “frosted” refers to an opaque finish on food products. Accordingly, another aspect of the present disclosure provides a method of making a frosted food product. The method includes providing a food product; applying a coating of the coating material as described herein on a surface of the food product to provide a coated food product; and drying the coated food product to provide the frosted food product.

[0067] Various methods can be used to apply the coating of the coating material on the food product. In some embodiments, applying the coating material on the uncoated food product comprises pouring the coating material, in the form of a syrup, on the food product. In some embodiments, applying the coating material on the uncoated food product comprises spraying the coating material, in the form of a syrup, on the food product. In some embodiments as described herein, (e.g., when the food product is in a finely divided form, like a breakfast cereal), the coating of the coating material is applied to the food product in a rotating drum.

[0068] When applying the coating of the coating syrup, in some embodiments, the coating syrup is at an elevated temperature when it is dispensed. Using an elevated temperature can improve the dispensibility of the syrup. For example, in some2023-10024-0523-WO embodiments, the coating syrup is at a temperature of at least 125 °F when it is dispensed for application. In some embodiments as described herein, the coating syrup is at a temperature in the range of 125 °F to 195 °F when it is dispensed for application.

[0069] Additionally, when the coating is applied, in some embodiments the food product is preheated. This can be an active heating step, or, rather, simply refer to the use of a food product that remains warm from earlier processing. For example, in some embodiments as described herein, the food product is at a temperature of at least 80 °F, at least 90 °F, at least 100 °F, or at least 110 °F. In other embodiments as described herein, when the coating is applied the food product is not preheated. For example, in some embodiments as described herein, the food product is at ambient temperature (e.g., room temperature).

[0070] As described above, the method of making a frosted food product includes drying the coated food product to provide the frosted food product. In some embodiments, drying the coated food product is conducted at a temperature of at least 225 °F (e.g., at least 250 °F, at least 275 °F, or at least 300 °F). In some embodiments as described herein, drying the coated food product is conducted at a temperature in the range of 250-350 °F. For example, in various embodiments, drying the coated food product is conducted at a temperature in the range of 250-325 °F, or 250-300 °F, or 275-350 °F, or 275-325 °F, or 275-300 °F. The apparatus for drying the coated food product is not particularly limited and may be selected from various apparatuses known in the art, e.g., an oven.

[0071] The time for drying the coated food product to provide the frosted food product is not particularly limited. For example, in some embodiments, drying the coated food product is conducted for a time sufficient to provide a moisture content of no more than 5% (e.g., no more than 4%, or no more than 3%).

[0072] Without being bound by theory, the present inventors hypothesize that to provide the desired frosted (i.e. opaque) appearance to food products, the coating forms a foam during the drying process that is stabilized by the film-forming starch or the hydrolyzed starch present in coating syrup described herein. As the coating temperature drops slightly upon application to the surface of the food product, the film-forming starch or the hydrolyzed starch begins to set up and gel. This gel strucutre resists bubble expansion during the drying process and provides a frosted appearance to the food products.

[0073] Another aspect of the present disclosure provides a frosted food product made by the method as described herein.

[0074] Another aspect of the present disclosure provides a frosted food product comprising a food product (such as a breakfast cereal), and a dried coating material2023-10024-0523-WO disposed on a surface of the food product, wherein the dried coating material is dried product of a coating material (in the form of a syrup) as described herein.

[0075] Another aspect of the present disclosure provides a frosted food product (such as a frosted breakfast cereal) including: a food product (such as a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an emulsifying starch, such as an alkylsuccinylated starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch, such as a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating. In various such embodiments as described herein, the one or more components of the dry coating, i.e. , the starches, the one or more bulking agents, the one or more oils or fats, and the one or more optional emulsifiers, are as described herein.

[0076] Another aspect of the present disclosure disclosure provides a frosted food product (such as a frosted breakfast cereal) including: a food product (such as a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an alkylsuccinylated starch (e.g., an octenylsuccinylated starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating. In various such embodiments as described herein, the one or more components of the dry coating, i.e., the starches, the one2023-10024-0523-WO or more bulking agents, the one or more oils or fats, and the one or more optional emulsifiers, are as described herein.

[0077] As described above, the present inventors have found that it is desirable for the emulsifying starch or the alkylsuccinylated starch and / or the film-forming starch or the hydrolyzed starch be in a cooked form in the coating material. The same is true for the dry coating of the frosted food product as described herein. As such, in some embodiments of the frosted food product as described herein, the emulsifying starch or the alkylsuccinylated starch is in a cooked form in the dry coating. In some embodiments of the frosted food product as described herein, the film-forming starch or the hydrolyzed starch is in a cooked form in the dry coating.

[0078] The coating materials of the disclosure can be used to coat a variety of food products. In some embodiments as described herein, food product is a low-moisture food product.

[0079] In various desirable embodiments, however, the food product is a breakfast cereal. The breakfast cereal as described herein is not particularly limited. In some embodiments of the method or frosted breakfast cereal as described herein, the breakfast cereal is a flaked breakfast cereal. In other embodiments of the method or frosted breakfast cereal as described herein, the cereal is a puffed breakfast cereal. The source of the breakfast cereal is not particularly limited and may be selected from a variety of breakfast cereals known in the art. For example, in some embodiments, the cereal is a corn-based breakfast cereal, a bran-based breakfast cereal, a rice-based breakfast cereal, a pea-based breakfast cereal, or a whey-based breakfast cereal. In some embodiments as described herein, the cereal is a corn-based breakfast cereal (e.g., a corn flake).

[0080] In some embodiments of the methods and food products as described herein, the dry coating is present on the food product in an amount of at least 10 wt% based on the weight of the food product. For example, in various embodiments, the dry coating is present on the food product in an amount in the range of 10 to 40 wt%, or 10 to 35 wt%, or 10 to 30 wt%, based on the weight of the food product.

[0081] In some embodiments of the methods and food products as described herein, wherein the dry coating is evenly distributed over the food product. For example, in some embodiments of the frosted food product, the dry coating is evenly distributed on the food product .

[0082] EXAMPLES2023-10024-0523-WO

[0083] The Examples that follow are illustrative of specific embodiments of the process of the disclosure, and various uses thereof. They are set forth for explanatory purposes only, and are not to be taken as limiting the scope of the disclosure.

[0084] Example 1. Coating Syrup Formulations & Application on Breakfast Cereal

[0085] Coating syrups as describe herein were prepared to evaluate the effects of the emulsifying starch (e.g., alkylsuccinylated starch) and the film-forming starch (e.g., hydrolyzed starch) on a final coated breakfast cereal product.

[0086] To prepare each coating syrup, an emulsion was first prepared using lecithin and equal parts oil and water. The starch was then dispersed in the emulsion. The dry bulking agent (e.g., soluble fiber) was then hydrated with an appropriate amount of water and added to the starch emulsion. Additional water was then added to provide the desired percent solids.

[0087] Three coating syrups (Example 1, Example 2, and Example 3) were prepared, as well as three comparative coating syrups (Comparative Example 4, Comparative Example 5, and Comparative Example 6). Table 1 describes the starches used in each of these examples and Table 2 describes the formulations.

[0088] Table 1.2023-10024-0523-WO

[0089] Table 2.

[0093] Each syrup was heated while mixing to 150 °F. Uncoated corn flakes were preheated to approximately 110 °F and placed in a rotating drum. The hot syrup was then sprayed onto the breakfast cereal at the ratio described in Table 2. The coated breakfast cereal was then dried in a convention oven at 300 °F to a target moisture of 3% to provide the final coated breakfast cereal. The dry coating percent of each example is described in Table 2.

[0094] Comparative Example 4, using an unswelled, native starch that is not a hydrolyzed starch, resulted in a stickier syrup than that of Example 3 and caused the coated breakfast cereal to stick to surfaces. Additionally, the coating texture was less even than Example 3.

[0095] Comparative Example 5, using a tapioca based dextrin, had a good frosted intensity on the final coated breakfast cereal product, but had significant clumping of the breakfast cereal pieces.2023-10024-0523-WO

[0096] Comparative Example 6, with only an instantized OS starch and without any hydrolyzed starch, has an intense white finish on the final coated breakfast cereal product, but the coating texture was uneven.

[0097] Example 2. Evaluation of Coating Materials

[0098] Films of coating materials of Example 1 and Compartive Example 6 were made by spreading syrups on biaxially-oriented polyethylene terephthalate (MYLAR®) sheets with a 25 mil setting of a 4” wide Gardco® Multiple Clearance Square Applicator, and then drying the sheets in a Blodgett convection oven at 400°F (low fan) for 4 to 6 minutes. After cooling, the sheets were lightly bent and rolled to break up the films and encourage pieces to separate from the plastic.

[0099] A portion of the film flakes were evaluated with optical microscopy. Large, smooth, flat pieces were placed on a microscope slide and viewed on a microscope (Leika DM4000M) with a 20x objective and a PaxCam digital microscope camera (PX-CM2+) and software (Pax It! 2), giving an effective magnification of 200x. The internal structures of the films proved to be a network of oil droplets (smaller circles with thick, dark outlines) surrounded by bubbles (thinner outlines), with layers of oil & bubbles coming in and out of focus as the focal depth was changed.

[0100] The size distribution of the bubbles was determined using the built-in measurment capabilities of the software. 150 bubbles with easily identifed borders were selected on each image. Many of the largest bubbles were measured, followed by a random selection of other sizes. Though common throughout both films, bubbles smaller than 5 pm in diameter were not included due to image resolution limitations. FIGs. 1A and 1B show the bubble size analysis and ditribution of the film of Example 1 and FIGs. 2A and 2B show the bubbles size analysis and distribution of the film of Comparative Example 6.

[0101] From the bubble size analysis, it can be seen that the films of Example 1 have a narrower size distrubtion that is centered around smaller diameter bubbles than that of Comparative Example 6. Larger bubbles make the coating more fragile and leads to increse fines and empy areas on the breakfast cereal. Without being bound by theory, the present inventors hypothesize that smaller bubbles are stabilized by the hydrolyzed starch. As the coating temperature drops slightly upon application to the surface of the breakfast cereal, the hydrolyzed starch begins to set up and gel. This gel structure resists bubble expansion during the drying process.

[0102] A portion of the film flakes were also sent for scanning electron microscopy (SEM). Those flakes were partially defatted (soaked in room temperature hexane for 2 hours) to prevent burning during SEM. Images were taken at 35x, 130x, and 250x2023-10024-0523-WO magnification and are shown in FIG. 3 for the films of Example 1 and Comparaitve Example 6. Smaller bubbles are observed in the films of Example 1 than Comparative Example 6, consistent with the optical microscopy bubble analysis.

[0103] Example s. Coating Syrup Formulations

[0104] Additional coating syrups as describe herein were prepared to evaluate the effects of the starches on a final coated breakfast cereal product.

[0105] As in Example 1, to prepare each coating syrup, an emulsion was first prepared using lecithin and equal parts oil and water. The starch was then dispersed in the emulsion. The dry bulking agents (e.g., soluble fiber) was then hydrated with an appropriate amount of water and added to the starch emulsion. Additional water was then added to provide the desired percent solids.

[0106] Each syrup prepared included non-fat solids at 52.5%, moisture at 37.5%, and fat solids at 10% (9.65% canola oil, and 0.35% soy lecithin). Table 3 describes the percent of non-fat solids on a dry basis of the syrups prepared.

[0107] Table 3.2023-10024-0523-WO

[0108] The °Brix value was obtained for each syrup to approximate the relative solids content after cooking. Though the results do not reflect the actual solids content of the syrups due to the different refractive indexes of the ingredients, the similar composition of the syrups permits comparison within the group. The °Brix of room temperature syrup was measured with a digital refractometer. The results of the °Brix are shown in Table 4.2023-10024-0523-WO

[0109] Table 4.

[0110] T19B had the highest °Brix, which was expected, given the longer cooking time and higher temperature. Small differences are likely because the moisture contents used to calculate formulas were approximate values based on the ingredient specifications rather than the actual moisture content of the specific lots.

[0111] A rheometer was used to determine the sprayability of syrups at a range of temperatures. A parallel plate rheometer (DHR-3 rheometer (TA Instruments) using 40-mm parallel plate geometry) was used to determine the viscosity profile of select samples across a range of temperatures. The temperature sweep used was from 25-95°C in 10 °C increments, a 30 second soak a temperature ramp of 10 °C / min and a 30 second hold at a shear rate of 1000 1 / s. The viscosity profiles of the syrups are shown in FIG. 4. The viscosity of samples with X-PAND’R® stayed constant or increased above around 65°C. The viscosities of the two samples with STA-SLIM® continued to decrease as the temperature increased, indicating that they could be applied at higher temperatures without negatively impacting the viscosity.

[0112] Example 4. Application on Breakfast Cereal

[0113] The coating syrups described in Example 3 were then applied to uncoated flake corn breakfast cereal. To coat the breakfast cereals, the syrups were heated to 150°F in a water bath, venting the lids periodically to prevent pressure buildup. If syrups had settled or separated, they were stirred to reintegrate. A panner (Drouven Lab Coating Pan LCP-3),2023-10024-0523-WO was then set up to the following specification: Pan Velocity: 5; Pan Velocity RPM: 25; Heating: ON; Temperature: 50°C; Ventilation Velocity: 3. The panner was also heated from below with a hot air gun aimed at the 7:00 position. The breakfast cereal was then placed in the panner and allowed to heat to 120°F. Using a plastic spray bottle, the breakfast cereal was sprayed with coating while agitating with a spatula to simulate application on an industrial stage. The coated flakes were then spread on parchment-lined perforated baking sheet and baked in Blodgett convection oven at 300°F with a fan low (target 2% moisture). To achieve three different target coating ratios, different bake times were used as described in Table 5.

[0114] Table 5.

[0115] The breakfast cereal was agitated by hand while still warm to break up large clumps - but were not forced apart if pieces where firmly stuck. When cool, the coated breakfast cereals were stored in metalized bags.

[0116] Syrup viscosity affected the ease of application, with the thickest syrups exiting the nozzle as a straight stream while thinner syrups sprayed as an even fan. The syrups with X-PAND’R® were the most viscous and even application was difficult.

[0117] The different syrups demonstrated different types of adhesiveness. In general, as the breakfast cereal to syrup ratio decreased, the coated flakes were more likely to stick to each other than to tumble as individual pieces. When these stacks of breakfast cereal persist to the final product, they are considered significant defects.

[0118] Flakes coated with T19A, T20, T21 , T22, and T23 stuck to gloves and utensils. This made it difficult to distribute the flakes in an even layer across the baking sheet.Images of the coated flakes are shown in FIG. 5. Two commercially prepared full-sugar frosted corn flake breakfast cereals were included as controls (i.e. , Control 1 and Control 2 in2023-10024-0523-WOFIG. 5) as well as a commercially prepraed uncoated corn flake breakfast cereal (i.e., Control 3 in FIG. 5).

[0119] Example s. Appearance Roundtable

[0120] An informal sensory roundtable was convened to evaluate the appearance of the coated breakfast cereals. Samples were assigned a random three-digit code and then put in a random order. For each sample, approximately 5 oz of breakfast cereal was poured into a pile on a piece of black construction paper with the sample code. Two commercially prepared full-sugar frosted corn flake breakfast cereals were included as controls (i.e., Control 1 and Control 2) as well as a commercially prepraed uncoated corn flake breakfast cereal (i.e., Control 3). Panelists were asked to go around the table and write their observations about each of the samples, specifically focusing on the intensity of the frostiness, the color of the coating, clumping, fines, stickiness, shininess, coating texture, coating coverage, and shininess. A final discussion at the end assigned the samples to groups based on various properties.

[0121] Panelists commented that the frosting intensity was very similar across several of the samples. It was clear from the notes and the group discussion that the OS starches contributed significantly to the opaque, white appearance of the coating, as the samples that didn’t have any were described as “not white,” “golden”, and “not very [frosty].”

[0122] T19A and T19B demonstrated differences in the frosted appearance, indicating that under-swelled starch disrupts the desired coating structure. In comparing notes from the two samples, the language is clear about the difference: “not white” vs “super white,” “mid” vs “high,” and “med” vs “white” were pairs of descriptors used by panelists to describe T19A and T19B, respectively.

[0123] STA-MIST® 203 NG produced a more intense frosted appearance than MIRA- MIST® SE, as evidenced by comparing comments from each panelist about T15 and T13: “very white” and “medium”, “white” and “whiteish”, “mid-low” and “mid”.

[0124] Samples that contained either X-PAND’R® or swelled BATTER-UP® had more and larger clumps than samples that used other film forming starches. This was likely due to the self-adhesiveness observed during the processing steps. This property might be beneficial for a product that requires binding, like a bar or granola, but it is considered a significant fault in most breakfast cereals.

[0125] The versions that included STAR-DRI® 5 (T12, T14, and T22) had notably fewer fines than those without. Adding a low DE maltodextrin might assist in lowering the number of fines, as demonstrated in T13 and T14: “lots” to “low flaking”, “yes” to “few”, “high” to2023-10024-0523-WO“mid”, and “lots” to “minimal”. It should be noted, however, that although there were fewer fines, the fines that did exist tended to be larger than those seen in other samples. T13 and T19B were identified as having significant fines.

[0126] The textures of the coatings were also noted during the roundtable, though not as frequently as other properties. T20 and T21 (MM and MM + PFP) were described has having thick, bubbly, uneven coatings. These two samples were also the two that stuck to utensils after panning, and neither included any film forming starches. The film forming starches likely lower the surface tension of the syrup, allowing the coating to spread across the flake. T19B (MM + Bll 185°F) had large bubbles and a thick, uneven texture. This sample did have the highest solids content resulting from the extended cooking time, but it is unclear if that is the only factor causing the unusual texture. Multiple panelists considered the T15 (SM203 + X) coating to be thick, but there were no mentions of uneven or bubbly textures. T16 and T17 (MM + SS142 and MM + SS150) were described as having good, even coverage. Table 6 summarizes the results of the appearance roundtable.

[0127] Table 6.

[0128] Initial target syrup application levels of 45% resulted in clumpy masses due to the adhesive properties of the PROMITOR®. At this level, the coatings were significantly more intensely frosted than the commercial frosted flakes. As the clumps only started to form in the latter half of the coating, it was possible that lower coating levels would produce not only the desired appearance but also minimize clumping. Most of the syrups were tested at a target application ratio of 30-37% syrup to 63-70% base breakfast cereal. The resulting2023-10024-0523-WO breakfast cereals still demonstrated clumping, but to a significantly less extreme extent. The coatings were also noticeably less white.

[0129] T16, one of the two favorites from the appearance evaluation, was applied at35% and 22.5% syrup. Bowl life tests were conducted to determine any negative effects of reducing the syrup level. Due to the difficulties in safely producing an internal control sample, a commercial sample was used as a reference.

[0130] Additional aspects of the disclosure are provided by the following enumerated embodiments, which may be combined in any number and in any combination that is not logically or technically inconsistent.

[0131] Various aspects and embodiments of the disclosure are provided by the following embodiments, which may be combined in any number and in any combination that is not logically or technically inconsistentEmbodiment 1. A coating material comprising: an emulsifying starch, such as an alkylsuccinylated starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch, such as a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally an emulsifier, present in an amount in up to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.Embodiment 2. A coating material comprising: an alkylsuccinylated starch (e.g., an octenylsuccinylated starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content,2023-10024-0523-WO wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.Embodiment 3. The coating material of embodiment 1 or embodiment 2, wherein the coating material is a coating syrup and further comprises water.Embodiment 4. The coating material of embodiment 3, wherein the coating material has a dry solids content in the range of 50 to 80 wt% (e.g., in the range of 50 to 75 wt%, or 50 to 70 wt%, or 50 to 65 wt%).Embodiment 5. The coating material of embodiment 3, wherein the coating material has a dry solids content in the range of 55 to 80 wt% (e.g., in the range of 55 to 75 wt%, or 55 to 70 wt%, or 55 to 65 wt%).Embodiment 6. The coating material of embodiment 2, wherein the coating material has a dry solids content in the range of 60 to 80 wt% (e.g., in the range of 60 to 75 wt%, or 60 to 70 wt%, or 60 to 65 wt%).Embodiment 7. The coating material of embodiment 1 or embodiment 2, wherein the coating material is in the form of a dry coating.Embodiment 8. The coating material of any of embodiments 1-7, wherein the coating material is in the form of a pre-mix.Embodiment 9. The coating material of any of embodiments 1-8, wherein the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.1 to 2.5 wt% (e.g., in the range of 0.1 to 2 wt%, or 0.1 to 1.5 wt%, or 0.1 to 1 wt%) of dry solids content.Embodiment 10. The coating material of any of embodiments 1-8, wherein the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.25 to 5 wt% (e.g., in the range of 0.25 to 2.5 wt%, or 0.25 to 2 wt%, or 0.25 to 1.5 wt%, or 0.25 to 1 wt%) of dry solids content.Embodiment 11. The coating material of any of embodiments 1-8, wherein the emulsifying starch or alkylsuccinylated starch is present in an amount in the range of 0.5 to 52023-10024-0523-WO wt% (e.g., in the range of 0.5 to 2.5 wt%, or 0.5 to 2 wt%, or 0.5 to 1.5 wt%, or 0.5 to 1 wt%) of dry solids content.Embodiment 12. The coating material of any of embodiments 1 and 3-11 , wherein the emulsifying starch is an alkylsuccinylated starch.Embodiment 13. The coating material of any of embodiments 1-12, wherein the alkylsuccinylated starch has a degree of alkylsuccinylation of at least 1.0 wt% (e.g., at least 2.0 wt%).Embodiment 14. The coating material of any of embodiments 1-12, wherein the alkylsuccinylated starch has a degree of alkylsuccinylation is in the range of 1.0 to 5.0 wt% (e.g., in the range of 1.0 to 4.0 wt%, or 1.0 to 3.0 wt%).Embodiment 15. The coating material of any of embodiments 1-14, wherein the alkylsuccinylated starch is an alkylsuccinylated corn starch, an alkylsuccinylated tapioca starch, an alkylsuccinylated potato starch, or an alkylsuccinylated cereal starch.Embodiment 16. The coating material of any of embodiments 1-14, wherein the alkylsuccinylated starch is a corn starch.Embodiment 17. The coating material of any of embodiments 1-16, wherein the alkylsuccinylated starch is in a cooked form in the coating material.Embodiment 18. The coating material of embodiment 17, wherein the alkylsuccinylated starch is provided from a pre-gelatinized starch.Embodiment 19. The coating material of embodiment 17, wherein the alkylsuccinylated starch is provided from an uncooked starch that is cooked in the syrup.Embodiment 20. The coating material of any of embodiments 1-19, wherein the alkylsuccinylated starch is an octenylsuccinylated (OS) starch.Embodiment 21. The coating material of embodiment 20, wherein the octenylsuccinylated (OS) starch is present in an amount in the range of 0.1 to 2.5 wt% (e.g., in the range of 0.1 to 2 wt%, or 0.1 to 1.5 wt%, or 0.1 to 1 wt%) of dry solids content.2023-10024-0523-WOEmbodiment 22. The coating material of embodiment 20, wherein the octenylsuccinylated (OS) starch is present in an amount in the range of 0.25 to 5 wt% (e.g., in the range of 0.25 to 2.5 wt%, or 0.25 to 2 wt%, or 0.25 to 1.5 wt%, or 0.25 to 1 wt%) of dry solids content.Embodiment 23. The coating material of embodiment 20, wherein the octenylsuccinylated (OS) starch is present in an amount in the range of 0.5 to 5 wt% (e.g., in the range of 0.5 to 2.5 wt%, or 0.5 to 2 wt%, or 0.5 to 1.5 wt%, or 0.5 to 1 wt%) of dry solids content.Embodiment 24. The coating material of any of embodiments 20-23, wherein octenylsuccinylated (OS) starch has a degree of octenylsuccinylation of at least 1.0 wt% (e.g., at least 2.0 wt%).Embodiment 25. The coating material of any of embodiments 20-23, wherein the octenylsuccinylated (OS) starch has a degree of octenylsuccinylation is in the range of 1.0 to 5.0 wt% (e.g., in the range of 1.0 to 4.0 wt%, or 1.0 to 3.0 wt%).Embodiment 26. The coating material of any of embodiments 20-25, wherein the octenylsuccinylated (OS) starch is an octenylsuccinylated (OS) corn starch, an octenylsuccinylated (OS) tapioca starch, an octenylsuccinylated (OS) potato starch, or an octenylsuccinylated (OS) cereal starch.Embodiment 27. The coating material of any of embodiments 20-25, wherein the octenylsuccinylated (OS) starch is a corn starch.Embodiment 28. The coating material of any of embodiments 20-27, wherein the octenylsuccinylated (OS) starch is in a cooked form in the coating material.Embodiment 29. The coating material of embodiment 28, wherein the octenylsuccinylated (OS) starch is provided from a pre-gelatinized starch.Embodiment 30. The coating material of embodiment 28, wherein the octenylsuccinylated (OS) starch is provided from an uncooked starch that is cooked in the syrup.2023-10024-0523-WOEmbodiment 31. The coating material of any of embodiments 1-30, wherein the filmforming starch or the hydrolyzed starch is present in an amount in the range of 0.1 to 2.5 wt% (e.g., in the range of 0.1 to 2 wt%, or 0.1 to 1.5 wt%, or 0.1 to 1 wt%) of dry solids content.Embodiment 32. The coating material of any of embodiments 1-30, wherein the filmforming starch or the hydrolyzed starch is present in an amount in the range of 0.25 to 5 wt% (e.g., in the range of 0.25 to 2.5 wt%, or 0.25 to 2 wt%, or 0.25 to 1.5 wt%, or 0.25 to 1 wt%) of dry solids content.Embodiment 33. The coating material of any of embodiments 1-30, wherein the filmforming starch or the hydrolyzed starch is present in an amount in the range of 0.5 to 5 wt% (e.g., in the range of 0.5 to 2.5 wt%, or 0.5 to 2 wt%, or 0.5 to 1.5 wt%, or 0.5 to 1 wt%) of dry solids content.Embodiment 34. The coating material of any of embodiments 1-33, wherein the filmforming starch or the hydrolyzed starch is an acid-treated starch.Embodiment 35. The coating material of any of embodiments 1-33, wherein the filmforming starch or the hydrolyzed starch is an enzyme-hydrolyzed starch.Embodiment 36. The coating material of any of embodiments 1-35, wherein the filmforming starch or the hydrolyzed starch has a water fluidity of at least 20 (e.g., at least 25, or at least 30).Embodiment 37. The coating material of any of embodiments 1-35, wherein the filmforming starch or the hydrolyzed starch has a water fluidity in the range of 20-90, e.g., in the range of 25-90, or 30-90.Embodiment 38. The coating material of any of embodiments 1-35, wherein the filmforming starch or the hydrolyzed starch has a water fluidity in the range of 20-80, e.g., in the range of 25-80, or 30-80.Embodiment 39. The coating material of any of embodiments 1-38, wherein the filmforming starch or the hydrolyzed starch has a RVA peak-and-breakdown time of no more than 500 s at 25 °C, and a RVA final viscosity after 1 hour at 25 °C of no more than 900 centipoise.2023-10024-0523-WOEmbodiment 40. The coating material of any of embodiments 1-39, wherein the hydrolyzed starch is a corn starch, a tapioca starch, a potato starch, or a cereal starch.Embodiment 41. The coating material of any of embodiments 1-39, wherein the hydrolyzed starch is a potato starch.Embodiment 42. The coating material of any of embodiments 1-39, wherein the hydrolyzed starch is a tapioca starch.Embodiment 43. The coating material of any of embodiments 1-39, wherein the hydrolyzed starch is in a cooked form in the coating material.Embodiment 44. The coating material of embodiment 43, wherein the hydrolyzed starch is provided from a pre-gelatinized starch.Embodiment 45. The coating material of embodiment 43, wherein the hydrolyzed starch is provided from an uncooked starch that is cooked in the coating material.Embodiment 46. The coating material of any of embodiments 1-45, wherein a weight ratio of the emulsifying starch or the alkylsuccinylated starch to the film-forming starch or the hydrolyzed starch is at least 1 :2 (e.g., at least 1:2.5, or at least 1:3).Embodiment 47. The coating material of any of embodiments 1-45, wherein a weight ratio of the emulsifying starch or the alkylsuccinylated starch to the film-forming starch or the hydrolyzed starch is in the range of 1 :2 to 1:5 (e.g., in the range of 1:2 to 1 :4.5, or 1:2 to 1 :4, or 1 :2.5 to 1 :5, or 1 :2.5 to 1 :4.5, or 1 :2.5 to 1 :4, or 1 :3 to 1 :5, or 1 :3 to 1 :4.5, or 1 :3 to 1 :4).Embodiment 48. The coating material of any of embodiments 1-47, wherein the total amount of the emulsifying starch or the alkylsuccinylated starch and the film-forming starch or the hydrolyzed starch is no more than 8 wt% (e.g., no more than 6 wt%, no more than 5 wt%, or no more than 3 wt%) of dry solids content.Embodiment 49. The coating material of any of embodiments 1-48, wherein the one or more bulking agents are present in an amount in the range of 40 to 80 wt% (e.g., in the range of 40 to 75 wt%, or 40 to 70 wt%, or 40 to 60 wt%) of dry solids content.2023-10024-0523-WOEmbodiment 50. The coating material of any of embodiments 1-48, wherein the one or more bulking agents are present in an amount in the range of 50 to 85 wt% (e.g., in the range of 50 to 80 wt%, or 50 to 75 wt%, or 50 to 70 wt%) of dry solids content.Embodiment 51. The coating material of any of embodiments 1-48, wherein the one or more bulking agents are present in an amount in the range of 60 to 85 wt% (e.g., in the range of 60 to 80 wt%, or 60 to 75 wt%, or 60 to 70 wt%) of dry solids content.Embodiment 52. The coating material of any of embodiments 1-51, wherein the one or more bulking agents are selected from soluble fiber, maltodextrin, dextrins, corn syrup solids, sugar alcohols, and sugars.Embodiment 53. The coating material of any of embodiments 1-52, wherein the one or more bulking agents comprise a soluble fiber.Embodiment 54. The coating material of any of embodiments 1-53, wherein a weight ratio of the one or more bulking agents to the total amount of the emulsifying starch or the alkylsuccinylated starch and the film-forming starch or the hydrolyzed starch is in the range of 4:1 to 40:1 (e.g., in the range of 8:1 to 40:1 , or 10:1 to 40:1, or 4:1 to 30:1 , or 8:1 to 30:1, or 10:1 to 30:1).Embodiment 55. The coating material of any of embodiments 1-54, wherein the one or more oils or fats are present in an amount in the range of 1 to 12 wt% (e.g., in the range of 1 to 10 wt%) of dry solids content.Embodiment 56. The coating material of any of embodiments 1-54, wherein the one or more oils or fats are present in an amount in the range of 2 to 15 wt% (e.g., in the range of 2 to 12 wt%, or 2 to 10 wt%) of dry solids content.Embodiment 57. The coating material of any of embodiments 1-54, wherein the one or more oils or fats are present in an amount in the range of 5 to 15 wt% (e.g., in the range of 5 to 12 wt%, or 5 to 10 wt%) of dry solids content.Embodiment 58. The coating material of any of embodiments 1-57, wherein the one or more oils or fats comprise (or are) one or more oils.2023-10024-0523-WOEmbodiment 59. The coating material of any of embodiments 1-57, wherein the one or more oils or fats are independently selected from canola oil, soybean oil, grapeseed oil, flaxseed oil, vegetable oil, corn oil, sunflower oil, safflower oil, olive oil, avocado oil, and peanut oil.Embodiment 60. The coating material of any of embodiments 1-59, wherein the one or more oils or fats are canola oil or vegetable oil.Embodiment 61. The coating material of any of embodiments 1-59, wherein coating material comprises one oil or fat (e.g., one oil such as canola oil).Embodiment 62. The coating material of any of embodiments 1-61, wherein the emulsifier is present.Embodiment 63. The coating material of embodiment 62, wherein the emulsifier is present in an amount in the range of 0.1 to 2 wt% (e.g., in the range of 0.1-1.5 wt%, or 0.1 to 1 wt%) of dry solids content.Embodiment 64. The coating material of any of embodiments 1-63, wherein the emulsifier is selected from monoglycerides, lecithin, beta pectin, or combinations thereof.Embodiment 65. The coating material of any of embodiments 1-63, wherein the emulsifier comprises (or is) a monoglyceride.Embodiment 66. The coating material of any of embodiments 1-63, wherein the emulsifier comprises (or is) a lecithin.Embodiment 67. The coating material of any of embodiments 1-63, wherein the emulsifier comprises a sunflower lecithin, soy lecithin, or egg lecithin.Embodiment 68. The coating material of any of embodiments 1-63, wherein the emulsifier is lecithin selected from sunflower lecithin, soy lecithin, or egg lecithin.Embodiment 69. The coating material of any of embodiments 1-63, wherein the emulsifier comprises soy lecithin.2023-10024-0523-WOEmbodiment 70. The coating material of any of embodiments 1-63, wherein the emulsifier is soy lecithin.Embodiment 71. The coating material of any of embodiments 1-63, wherein the emulsifier comprises (or is) beta pectin.Embodiment 72. The coating material of any of embodiments 1-61 , wherein the emulsifier is not present.Embodiment 73. The coating material of any of embodiments 1-72, further comprising one or more high-intensity sweeteners present in an amount in the range of 0.001 to 2 wt% (e.g., in the range of 0.001 to 1.5 wt%, or 0.001 to 1 wt%) of dry solids content.Embodiment 74. The coating material of embodiment 73, wherein the one or more high-intensity sweeteners are independently selected from sucralose, a stevioside, monkfruit, aspartame, and acesulfame potassium.Embodiment 75. The coating material of any of embodiments 1-74, having a combined monosaccharide / disaccharide content of no more than 25 wt% (e.g., no more than 20 wt%, or no more than 15 wt%) on the dry solids content of the coating material.Embodiment 76. The coating material of any of embodiments 1-74, having a combined monosaccharide / disaccharide content of no more than 10 wt% (e.g., no more than 5 wt%, or no more than 2 wt%) on the dry solids content of the coating material.Embodiment 77. A method of making a frosted food product comprising: providing a food product (e.g., a breakfast cereal); applying a coating of the coating material of any of embodiments 1-76, in the form of a syrup, on the food product to provide a coated breakfast cereal; and drying the coated food product to provide the frosted food product.Embodiment 78. The method of making a frosted food product of embodiment 77, wherein applying the coating material on the uncoated food product comprises pouring the coating material on the food product.2023-10024-0523-WOEmbodiment 79. The method of making a frosted food product of embodiment 77, wherein applying the coating material on the uncoated food product comprises spraying the coating material on the food product.Embodiment 80. The method of making a frosted food product according to any of embodiments 77-79, wherein the coating material is at a temperature of at least 125 °F (e.g., in the range of 125 °F to 195 °F) when it is dispensed for application.Embodiment 81. The method of making a frosted food product according to any of embodiments 77-78, wherein the food product is at a temperature of at least 80 °F (e.g., at least 90 °F, at least 100 °F, or at least 100 °F) when the coating is applied.Embodiment 82. The method of making a frosted food product according to any of embodiments 77-81, wherein the food product is at an ambient temperature (e.g., room temperature) when the coating is applied.Embodiment 83. The method of making a frosted food product according to any of embodiments 77-82, wherein the coating of the coating material is applied to the food product via a spray of the coating material.Embodiment 84. The method of making a frosted food product according to any of embodiments 77-82, wherein the coating of the coating material is applied to the food product in a rotating drum.Embodiment 85. The method of making a frosted food product of any of embodiments 77-84, wherein drying the coated food product is conducted at a temperature of at least 225 °F (e.g., at least 250 °F, at least 275 °F, or at least 300 °F).Embodiment 86. The method of making a frosted food product of any of embodiments 77-85, wherein drying the coated food product is conducted at a temperature in the range of 250-350 °F (e.g., in the range of 250-325 °F, or 250-300 °F, or 275-350 °F, or 275-325 °F, or 275-300 °F).Embodiment 87. The method of making a frosted food product of any of embodiments 77-86, wherein drying the coated food product is conducted for a time sufficient to provide a moisture content of no more than 5% (e.g., no more than 4%, or no more than 3%).2023-10024-0523-WOEmbodiment 88. A frosted food product made by the method of any of embodiments 77-87.Embodiment 89. A frosted food product comprising a food product (e.g., a breakfast cereal) and a dried coating material disposed on a surface thereof, wherein the dried coating material is a dried product of the coating material of any of embodiments 1-76.Embodiment 90. A frosted food product comprising a food product (e.g., a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an emulsifying starch (e.g., an alkylsuccinylated starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch (e.g., a hydrolyzed starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating.Embodiment 91. A frosted food product comprising a food product (e.g., a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an alkylsuccinylated starch (e.g., an octenylsuccinylated starch), present in an amount in the range of 0.1 to 5 wt% of dry solids content; a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating.2023-10024-0523-WOEmbodiment 92. The frosted food product according to any of embodiments 89-91 , wherein one or more components of the dry coating are as described in any of embodiments 3-74.Embodiment 93. The frosted food product according to any of embodiments 89-92, wherein the emulsifying starch or the alkylsuccinylated starch is in cooked form in the dry coating.Embodiment 94. The frosted food product according to any of embodiments 89-93, wherein the film-forming starch or the hydrolyzed starch is in cooked form in the dry coating.Embodiment 95. The method or frosted food product of any of embodiments 89-94, wherein the food product is a breakfast cerealEmbodiment 96. The method or frosted food product of any of embodiments 89-94, wherein the cereal is a flaked breakfast cereal or a puffed breakfast cereal.Embodiment 97. The method or frosted food product of any of embodiments 89-96, wherein the food product is a corn-based breakfast cereal, a bran-based breakfast cereal, or a rice-based breakfast cereal.Embodiment 98. The method or frosted food product of any of embodiments 89-97, wherein the food product is a corn-based breakfast cereal (e.g., a corn flake).Embodiment 99. The method or frosted food product of any of embodiments 89-98, wherein the dry coating is present in an amount of at least 10 wt% based on the weight of the food product.Embodiment 100. The method or frosted breakfast cereal of any of embodiments 77-99, wherein the dry coating is present in an amount in the range of 10 to 40 wt% (e.g., in the range of 10 to 35 wt%, or 10 to 30 wt%) based on the weight of the breakfast cereal.Embodiment 101. The method or frosted breakfast cereal of any of embodiments 77- 100, wherein the dry coating is evenly distributed over breakfast cereal.2023-10024-0523-WO

[0132] The particulars shown herein are by way of example and for purposes of illustrative discussion of the preferred embodiments of the present invention only and are presented in the cause of providing what is believed to be the most useful and readily understood description of the principles and conceptual aspects of various embodiments of the invention. In this regard, no attempt is made to show structural details of the invention in more detail than is necessary for the fundamental understanding of the invention, the description taken with the drawings and / or examples making apparent to those skilled in the art how the several forms of the invention may be embodied in practice. Thus, before the disclosed processes and devices are described, it is to be understood that the aspects described herein are not limited to specific embodiments, apparatuses, or configurations, and as such can, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only and, unless specifically defined herein, is not intended to be limiting.

[0133] The terms “a,” “an,” “the” and similar referents used in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. Recitation of ranges of values herein is merely intended to serve as a shorthand method of referring individually to each separate value falling within the range. Unless otherwise indicated herein, each individual value is incorporated into the specification as if it were individually recited herein. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint.

[0134] All methods described herein can be performed in any suitable order of steps unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention otherwise claimed. No language in the specification should be construed as indicating any non-claimed element essential to the practice of the invention.

[0135] Unless the context clearly requires otherwise, throughout the description and the claims, the words ‘comprise’, ‘comprising’, and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to”. Words using the singular or plural number also include the plural and singular number, respectively. Additionally, the words “herein,” “above,” and “below” and words of similar import, when used in this application, shall refer to this application as a whole and not to any particular portions of the application.2023-10024-0523-WO

[0136] As will be understood by one of ordinary skill in the art, each embodiment disclosed herein can comprise, consist essentially of or consist of its particular stated element, step, ingredient or component. As used herein, the transition term “comprise” or “comprises” means includes, but is not limited to, and allows for the inclusion of unspecified elements, steps, ingredients, or components, even in major amounts. The transitional phrase “consisting of” excludes any element, step, ingredient or component not specified. The transition phrase “consisting essentially of” limits the scope of the embodiment to the specified elements, steps, ingredients or components and to those that do not materially affect the embodiment.

[0137] Unless indicated to the contrary, the numerical parameters set forth in the specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

[0138] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0139] Groupings of alternative elements or embodiments of the invention disclosed herein are not to be construed as limitations. Each group member may be referred to and claimed individually or in any combination with other members of the group or other elements found herein. It is anticipated that one or more members of a group may be included in, or deleted from, a group for reasons of convenience and / or patentability. When any such inclusion or deletion occurs, the specification is deemed to contain the group as modified thus fulfilling the written description of all Markush groups used in the appended claims.

[0140] Some embodiments of this invention are described herein, including the best mode known to the inventors for carrying out the invention. Of course, variations on these described embodiments will become apparent to those of ordinary skill in the art upon reading the foregoing description. The inventor expects skilled artisans to employ such variations as appropriate, and the inventors intend for the invention to be practiced otherwise than specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by2023-10024-0523-WO applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.

[0141] Furthermore, it is to be understood that the embodiments of the invention disclosed herein are illustrative of the principles of the present invention. Other modifications that may be employed are within the scope of the invention. Thus, by way of example, but not of limitation, alternative configurations of the present invention may be utilized in accordance with the teachings herein. Accordingly, the present invention is not limited to that precisely as shown and described.

Claims

2023-10024-0523-WOWe claim:

1. A coating material comprising: an emulsifying starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content; one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 0.1 to 2 wt% of dry solids content, wherein the coating material has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the coating material.

2. The coating material of claim 1 , wherein the coating material is a coating syrup and further comprises water.

3. The coating material of claim 1 or 2, wherein the coating material has a dry solids content in the range of 60 to 80 wt%.

4. The coating material of claim 1 , wherein the coating material is in the form of a dry coating.

5. The coating material of any of claims 1-4, wherein the emulsifying starch is present in an amount in the range of 0.5 to 5 wt%.

6. The coating material of any of claims 1-5, wherein the emulsifying starch is an octenylsuccinylated (OS) starch.

7. The coating material of claim 6, wherein the octenylsuccinylated (OS) starch has a degree of octenylsuccinylation is in the range of 1.0 to 5.0 wt% (e.g., in the range of 1.0 to 4.0 wt%, or 1.0 to 3.0 wt%).2023-10024-0523-WO8. The coating material of any of claims 1-7, wherein the emulsifying starch is in a cooked form in the coating material.

9. The coating material of any of claims 1-8, wherein the film-forming starch is present in an amount in the range of 0.25 to 5 wt% of dry solids content.

10. The coating material of any of claims 1-9, wherein the film-forming starch is a hydrolyzed starch.

11. The coating material of any of claims 1-10, wherein the film-forming starch has a water fluidity in the range of 20-80.

12. The coating material of any claims 1-11, wherein the film-forming starch has a RVA peak-and-breakdown time of no more than 500 s at 25 °C, and a RVA final viscosity after 1 hour at 25 °C of no more than 900 centipoise.

13. The coating material of any claims 1-12, wherein the film-forming starch is in a cooked form in the coating material.

14. The coating material of any of claims 1-13, wherein the emulsifying starch and the film-forming starch are present in a weight ratio in the range of 1 :2 to 1:5.

15. The coating material of any of claims 1-14, wherein the total amount of the emulsifying starch and the film-forming starch is no more than 8 wt% of dry solids content.

16. The coating material of any of claims 1-15, wherein the one or more bulking agents are present in an amount in the range of 50 to 85 wt% of dry solids content.

17. The coating material of any of claims 1-16, wherein the one or more bulking agents comprise a soluble fiber.

18. The coating material of any of claims 1-17, wherein the weight ratio of one or more bulking agents and the total amount of the emulsifying starch and the film-forming starch is in the range of 4: 1 to 40: 1.

19. The coating material of any of claims 1-18, wherein the one or more oils or fats are present in an amount in the range of 1 to 12 wt%.2023-10024-0523-WO20. The coating material of any of claims 1-19, wherein the one or more oils or fats are independently selected from canola oil, soybean oil, grapeseed oil, flaxseed oil, vegetable oil, corn oil, sunflower oil, safflower oil, olive oil, avocado oil, and peanut oil.

21. The coating material of any of claims 1-20, wherein the emulsifier is present, in an amount in the range of 0.1 to 1.5 wt% of dry solids content.

22. The coating material of any of claims 1-21 , further comprising one or more high- intensity sweeteners present in an amount in the range of 0.001 to 2 wt% of dry solids content.

23. The coating material of any of claims 1-22, having a combined monosaccharide / disaccharide content of no more than 10 wt% (e.g., no more than 5 wt%, or no more than 2 wt%) on the dry solids content of the coating material.

24. A method of making a frosted food product comprising: providing a food product; applying a coating of the coating material of any of claims 1-23, in the form of a syrup, on the food product to provide a coated food product; and drying the coated breakfast cereal to provide the frosted food product.

25. A frosted food product made by the method of claim 24.

26. A frosted food product comprising a food product and a dried coating material disposed on a surface thereof, wherein the dried coating material is a dried product of the coating material of any of claims 1-23 in syrup form.

27. A frosted food product (such as a frosted breakfast cereal) including: a food product (such as a breakfast cereal); and a dry coating on a surface of the food product, the dry coating comprising an emulsifying starch, such as an alkylsuccinylated starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; a film-forming starch, such as a hydrolyzed starch, present in an amount in the range of 0.1 to 5 wt% of dry solids content; one or more bulking agents, present in an amount in the range of 40 to 85 wt% of dry solids content;2023-10024-0523-WO one or more oils or fats, present in an amount in the range of 1 to 15 wt% of dry solids content; and optionally, an emulsifier, present in an amount up to 2 wt% of dry solids content, wherein the dry coating has a combined monosaccharide / disaccharide content of no more than 30 wt% of the dry solids content of the dry coating.

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