abstract |
The present invention describes a method for precoating oil-containing cores, such as chewing gum, nuts, almonds, and caramels. The present invention also describes a composition for application in said method, and food products coated with this composition. The precoat composition contains thinned hydroxypropyl starch, preferably tapioca starch which can be used in relatively high concentration, requiring the application of only a limited number of coats. |