Process for preparing condiment-containing fatty particulates

Abstract

Abstract An improvement in a process for preparing a condiment-containing fatty particulate comprises contacting condiment in a zone with preformed fatty matrix particles. The temperature during the contacting operation is sufficiently low and the contact is conducted for a time sufficient for making discrete composite particles of the matrix particles and the condiment without substantial uncontrolled agglomeration of either the matrix or resulting composite particles. The exterior of the fatty matrix particle during the contacting operation, usually a physically blending, advantageously is softened or slightly plasticized. The fatty matrix particle can act to substantially enrobe or to sorb the condiment. The resulting discrete particles can be substantially simultaneously formed or post-formed into agglomerates of predetermined size or size range by uniting a plurality of the discrete composite particles. Both the discrete composite particles and their agglomerates are useful in the production of foodstuffs such as cakes, doughnuts, rolls, bread, coffee cake, frosting mixes, whipped toppings, and the like.

Inventors

• 👤 Robert E Cermak

Bibliographic Details