Reduced-fat food dispersions and method of preparing

EXAMPLE 1

A fat-free, chocolate-flavored, aqueous dispersion

A dispersion of 100 grams of aggregated MCC-GUM formed by aggregating 85 percent by weight MCC and 15 percent by weight guar gum (referred to as MCC-guar-15 in the examples) in 710 grams of water at room temperature was prepared using a high shear Silverson mixer. The sample was sheared 7 minutes at 10,000 RPM to produce an initial viscosity of 140,000 cps (Brookfield RVT, helipath, Spindle C, 2.5 rpm. In a stainless steel beaker was placed 85 grams of glycerin, and 81 grams of water and the beaker was placed in a water bath heated at 60.degree. C. (140.degree. F.). To this beaker was then added 81 grams of the dispersion while stirring the mixture with a Lightnin' mixer until it was smooth and free of lumps. To this smooth mixture a dry blend composed of 704 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of sodium chloride was added quickly during a 2 minute period with continued mixing. The resulting mixture was covered to prevent loss of water and heated for 30 minutes to solubilize the sucrose. At the conclusion of this period, 30 grams of cocoa containing 10% fat was added to the mixture which was then mixed for 10 minutes before dipping devils food cookies and oatmeal cookies (both intermediate moisture cookies) in it to coat them. The coating set up within 15 minutes, providing a relatively thin, even coating on the cookies. The cookies were packaged in polypropylene-polyethylene bags. No bloom occurred with this coating during the three months that the cookies were stored at room temperature. This coating was considered to be acceptable because of the thin viscosity allowed easy enrobing. This coating, believed due to its level of MCC-GUAR, was softer than the coating of example 2.

EXAMPLE 2

A fat-free-chocolate-flavored, aqueous dispersion

A dispersion of 100 grams of MCC-guar-15 in 710 grams of water at room temperature was prepared using a high shear Silverson mixer as in Example 1. The method of Example 1 was used to combine 162 grams of this dispersion with 85 grams of glycerin. The dry mixture added to this dispersion was composed of 694 grams of sucrose, 25 grams of crystalline fructose, 50 grams of dextrose, and 4 grams of sodium chloride. The remainder of the procedure was identical with Example 1. This coating had a somewhat higher viscosity than that of the coating of Example 1. Also, its greater cling resulted in a thicker coating. The set time was 6 minutes at ambient temperature, and the resulting coating was firmer believed due to the higher level of MCC-guar. Devils food cookies (intermediate moisture level) were enrobed with this coating. Evaluation of these coated cookies after three months showed that no bloom had occurred, and the coating was completely acceptable. This formulation may be used to enrobe intermediate, moisture confectionery centers such as nougats, caramels and marshmallows, as well as intermediate moisture cookies. It had a good firm texture, clean flavor release, and desirable melting characteristics in the mouth.

EXAMPLE 3

A chocolate-flavored, fat-free aqueous dispersion having icing-like properties

A dispersion of 100 grams of MCC-guar 15 in 500 grams of water at room temperature was prepared using a high shear Silverson mixer. Dispersion required 30 minutes to develop a weak gel which could be cut with a spatula. The approximate viscosity of this dispersion was 280,000 cps by the Brookfield method used in Example 1. The method of Example 1 was used to combine 120 grams of this dispersion with 85 grams of glycerin. The dry mixture added to this dispersion was composed of 736 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of sodium chloride. The remainder of the procedure was identical with Example 1. This formulation was very thick, resembling an icing which could be extruded rather than being poured during the enrobing process. The product was spread on top of an oatmeal cookie and brownie. The icing was thick enough that it held the shape imparted to it by the knife. In 5 minutes it was not sticky to the touch but upon pressing it was soft like an icing. Organoleptically, the product was smooth and creamy with a clean chocolate flavor release.

EXAMPLE 4

A chocolate-flavored, 4.5 percent fat aqueous dispersion coating

A dispersion of 100 grams of MCC-guar 15 in 630 grams of water at room temperature was prepared using a high shear Silverson mixer. The dispersion required about 15 minutes to achieve a sour cream-like consistency, with a viscosity of 160,000 cps by the standard Brookfield test of Example 1. In a stainless steel beaker heated in a hot water bath at 54.4.degree. C. (130.degree. F.) was placed 80 grams of glycerin, 105 grams of dextrose, and 60 grams of liquid fructose (23% by weight water). To this mixture which was stirred by a Lightnin' mixer fitted with a large blade was added 146 grams of the dispersion. The resulting mixture was stirred until it was smooth and free of lumps. A dry blend of 515 grams of sucrose and 4 grams of salt was rapidly added to the mixture, and the resulting mixture was covered and heated at 54.4.degree. C. (130.degree. F.) for 30 minutes to solubilize the sucrose. Finally, 90 grams of molten chocolate liquor was added to the mixture with 10 additional minutes of mixing at 54.4.degree. C. (130.degree. F.). Rotary molded, creme filled, chocolate cookies were enrobed with this low viscosity formulation. Also, pretzels (low moisture content) were dipped in the formulation and placed on waxed paper for the coating to set. If the pretzels were kept at room temperature after being dipped, the coating required 45 minutes to set. However, if they were placed in a refrigerator, setting time was reduced to 15 minutes. The coated pretzels were placed in zippered polyethylene bags and stored at room temperature for four months without any bloom occurring. Due to the high fat content of these coatings the product exhibited an excellent chocolate flavor profile.

EXAMPLE 5

A fat-free, chocolate-flavored, aqueous dispersion

A dispersion of 84 grams of MCC-guar-15 in 592 grams of water at room temperature was prepared using a high shear Silverson mixer. After 15 minutes of high speed shearing, dispersion had the consistency of sour cream. In a stainless steel beaker was placed 100.95 grams of glycerin, and the beaker was placed in a water bath heated at 60.degree. C. (140.degree. F.). To the glycerin which was stirred with a Lightnin' mixer fitted with a large blade was added 33.8 grams of the dispersion, and mixing was continued until a smooth consistency was attained. A dry mixture composed of 167 grams of sucrose, 33 grams of crystalline fructose, 125 grams of Domino.RTM. non-sweet sugar (sucrose blended with lactisole sweetness reducer, sold by Amstar Corporation), and 1.75 grams of sodium chloride was added to the smooth mixture over a 5 minute period. This mixture was covered to prevent loss of water and heated at 60.degree. C. (140.degree. F.) for 30 minutes to solubilize the sucrose. At the conclusion of this period, 13.5 grams of defatted cocoa and 25 grams of chocolate flavor were added to the mixture. The resulting mixture was heated at 85.degree. C. (185.degree. F.) to decrease the viscosity of the coating to a point where it could be poured. Puffed cereal having an A.sub.w of 0.2 was coated with this material. To enable the coating to spread evenly over the cereal and to decrease the moisture content of the coating to minimize water migration into the cereal, the coated cereal was heated in an oven at 135.degree. C. (275.degree. F.) for 12 minutes. When stored at room temperature, the puffed cereal remained crisp. The A.sub.w of this coating was measured at 24.degree. C. as being 0.337.

EXAMPLE 6

A chocolate-flavored, 4.5 percent fat food dispersion containing only sucrose

A dispersion of 100 grams of MCC-guar-15 in 674 grams of water at room temperature was prepared using a high shear Silverson mixer. After 20 minutes of high speed shearing, the dispersion had the consistency of sour cream and a viscosity of 180,000 cps by the standard Brookfield technique cited in Example 1. In a stainless steel beaker heated at 60.degree. C. (140.degree. F.) was placed 80 grams of glycerin which was stirred with a Lightnin' mixer fitted with a large blade. To the glycerin was added 154.8 grams of the dispersion. Mixing was continued until a smooth consistency was attained. A dry mixture composed of 671.2 grams of sucrose and 4 grams of sodium chloride was added to the smooth mixture over a 5 minute period. This mixture was covered to prevent loss of water and heated at 60.degree. C. (140.degree. F.) for 30 minutes to solubilize the sucrose. At the conclusion of this period, 90 grams of molten chocolate liquor was added to the mixture, and the resulting mixture was heated at 60.degree. C. (140.degree. F.) for 10 minutes. Snack cakes (high moisture content) were enrobed with this coating. The coating set up in about 5 minutes after which the coated cakes were able to be packaged. The coated cake could be easily picked up and resembled a brittle icing in the mouth. Using a Brookfield RVT viscometer equipped with spindle B and operated at 10 rpm, the viscosity was measured as being 1520 cps. After 9 months packaged in a polypropylene barrier, no bloom was evident, and the coating still had a rich dark chocolate appearance.

EXAMPLE 7

A chocolate-flavored, 5% fat, aqueous dispersion

A dispersion of 93.75 grams of MCC-guar-15 in 622.5 grams of water at room temperature was prepared using a high shear Silverson mixer. After 15 minutes of high speed shearing, the dispersion had the consistency of sour cream. In a stainless steel beaker heated in a 60.degree. C. (140.degree. F.) water bath and stirred by a Lightnin' mixer fitted with a large blade was placed 286.5 grams of this dispersion. To the dispersion was added a dry mixture composed of 1050 grams of 10X powdered sucrose and 6.0 grams of sodium chloride. Upon completing the 30 minute heating step to solubilize the sucrose, a mixture of 150 grams of molten chocolate liquor, 3.75 grams of vanilla flavor, and 3.75 grams of polysorbate 60, an emulsifier, were added to the coating formulation. This mixture was heated for 10 minutes before dipping doughnuts (high in moisture content) in it to enrobe them. The set time of this formulation was 10 minutes after which the coated doughnuts could be packaged. The A.sub.w of this formulation was 0.784 which requires that the formulation be pasteurized prior to the enrobing process to prolong shelf life and avoid the growth of yeast and mold. This formulation is also effective for enrobing other baked goods such as brownies, which, like doughnuts, have an A.sub.w of approximately 0.8. The coating was firm, could be handled and had an excellent chocolate flavor and mouthfeel.

EXAMPLE 8

A chocolate-flavored, 14.05 percent fat aqueous dispersion

A dispersion of 90 grams of MCC-guar-15 in 606.6 grams of water at room temperature was prepared using a high shear Silverson mixer. After 15 minutes of high speed shearing, the dispersion had the consistency of sour cream. In a stainless steel beaker stirred by a Lightnin' mixer fitted with a large blade was placed 72 grams of glycerin, and the beaker was heated in a water bath at 60.degree. C. (140.degree. F.). To this beaker was added 139.3 grams of the dispersion, and the resulting mixture was stirred until it had a smooth consistency. A dry mixture composed of 604.08 grams of 10X powdered sucrose and 3.6 grams of sodium chloride was rapidly added to the dispersion. The mixture was covered and heated for 30 minutes to solubilize the sucrose. Upon completing the 30 minute heating step, a molten mixture composed of 81 grams of chocolate liquor and 100 grams of hydrogenated soybean oil (m.p. 71.1.degree. C. (160.degree. F.)) was added to the coating formulation. The resulting mixture was heated for an additional 10 minutes after which nougat centers were enrobed with this coating mixture. The coating was softer than other coatings lacking an equivalent fat content, and it required 15 minutes to set sufficiently to be packaged. The flavor of this coating was rated as being particularly good. The Brookfield RVT viscosity of the molten coating formulation was measured using spindle C operated at 10 rpm as being 2500 cps.

EXAMPLE 9

Fat-free chocolate chips

A dispersion of 100 grams of MCC-guar-15 in 710 grams of water at room temperature was prepared using a high shear Silverson mixer. After 7 minutes of high speed shearing, the dispersion had the consistency of sour cream and a viscosity of 140,000 cps by the standard Brookfield method of Example 1. In a stainless steel beaker stirred by a Lightnin' mixer fitted with a large blade was placed 85 grams of glycerin, and the beaker was heated in a water bath at 60.degree. C. (140.degree. F.). To this beaker was added 162 grams of the dispersion, and the resulting mixture was stirred until it had a smooth consistency. A dry mixture composed of 684 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of sodium chloride was rapidly added to the dispersion. This mixture was covered and heated for 30 minutes to solubilize the sugars. To the mixture was added 40 grams of defatted cocoa powder. The resulting mixture was heated for 10 minutes and then allowed to cool to 48.9.degree. C. (120.degree. F.) before being transferred to a pastry bag and being extruded in the form of a chocolate chip onto waxed paper. An initial set was obtained in 15 minutes, but at this point the chips were too soft to mix into dough without breakage. Therefore a curing period was employed to dry the chips further for a firmer texture. Curing time at room temperature for the chocolate chips produced was 24 hours. By allowing the mixture to cool and set up, and then remelting it, the chocolate chips produced in this manner solidified in about 7 hours.

EXAMPLE 10

A chocolate-flavored, fat-free, aqueous dispersion

The method of Example 1 was used to prepare a fat-free, aqueous dispersion, omitting only the initial dispersion step. Glycerin weighing 85 grams was thoroughly mixed with 142 grams of water and 20 grams of sucrose in a stainless steel beaker heated in a water bath at 60.degree. C. (140.degree. F.). To this mixture was added a dry mix of 704 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of salt. This mixture was heated at 60.degree. C. (140.degree. F.) for 30 minutes to solubilize the sugars. At the conclusion of this heating period, 40 grams of defatted cocoa powder (DeZaan cocoa containing 10-12% fat) was added to the mixture. Heating was continued for an additional 5 minutes. Devils food cookies were dipped in this coating, and the set time was observed at various intervals. After only three minutes a comparable formulation (Example 2) containing 2.0% by weight of MCC-guar-15 had set to a soft coating, but the formulation without MCC-guar-15 was still soft and sticky. After 6 minutes the MCC-guar-15 containing coating had set well, but the other coating was described as being mushy. Fifteen minutes after applying the coatings the MCC-guar-15-containing coating had set to the point where it could be picked up, although it was not packaged for an additional 15 minutes. In contrast, the coating of this example was still soft after 15 minutes, and, when packaged after 30 minutes stuck to the packaging material. The unused portion of each formulation was poured into a pan and allowed to cool completely. The MCC-guar-15-containing formulation set up to a fudge, but the one lacking the MCC-guar-15 never did set up. Oatmeal cookies enrobed with the formulation without a MCC-guar and sealed in a polyethylene-polypropylene colaminate exhibited significant blooming by the third day of storage as well as exhibiting a less creamy mouthfeel and soft texture. Samples with the MCC-guar showed no bloom after 3 months and had a firm texture with a creamy, melt-away feel in the mouth.

EXAMPLE 11

In a mixture of 532.5 grams of deionized water and 177.5 grams of glycerin was dispersed 100 grams of aggregated MCC (85%) and guar gum (15%) (Novagel.RTM. BC-300 cellulose). The dispersion was obtained using a Silverson high shear mixer operated at 4500 rpm. After 50 minutes of mixing, the viscosity of the dispersion was 100,000 cps, and its temperature had risen to 48.3.degree. C. (119.degree. F.). Mixing was continued for an additional 5 minutes, after which the viscosity had increased to 132,000-136,000 cps. This dispersion is referred to in subsequent examples as Dispersion 11. It had a water activity (A.sub.w) of 0.68. A portion (162 grams) of the dispersion was placed in a 1000 mL beaker which was stirred at 1300 rpm with a Lightnin'.RTM. mixer, and the beaker was immersed in a 65.6.degree. C. (150.degree. F.) water bath. To the dispersion was added 35.5 grams of water with 5 minutes of mixing. To this more dilute dispersion was added 70.0 grams of fructose, and this mixture was stirred for 5 minutes at 1300 rpm. Next, a dry combination of 664.0 grams of sucrose (10X) and 4.0 grams of salt was added to the beaker, followed by 25 minutes of mixing at 800 rpm. Additional glycerin weighing 49.5 grams was added and mixed for 5 minutes. The mixer speed was reduced to 500 rpm, and 15.0 grams of low fat cocoa powder (.about.10-12% fat) was added and mixed for 10 minutes. A moon pie was dipped in this mixture to observe the setting characteristics of the coating. The coated moon pie was cooled and dried with a fan operated at low speed. After 3 minutes the sheen of the coating began to disappear, an indication it was beginning to set. It was possible to touch the surface without leaving a fingerprint 4.5 minutes after the coating began to cool. After 10 minutes the coating had hardened sufficiently to be packaged.

EXAMPLE 12

A portion of Dispersion 11 (162.0 grams) was placed in a 1000 mL beaker, and the beaker was placed in a 65.6.degree. C. (150.degree. F.) water bath. To the dispersion which was stirred with a Lightnin'.RTM. mixer was added 334 grams of a dry mixture comprised of 332 grams of sucrose (10X) and 2 grams of salt. After mixing for a period of time, 49.5 grams of glycerin was added to the mixture, and mixing was continued until the mixing time after the two additions totaled 15 minutes. A second portion (334 grams) of the dry mixture comprised of 332 grams of sucrose and 2 grams of salt was added, followed by 15 minutes of mixing. The mixture at this point was thin and flowed readily. Next, 70.0 grams of fructose was added and mixing continued for 5 minutes. Low fat cocoa powder, .about.10-12% fat, weighing 15.0 grams was added along with 8.5 grams of additional water. This mixture was stirred for 10 minutes before coating a moon pie at 67.2 (153.degree. F.). The coating had solidified sufficiently after 5 minutes that the impression of a fingerprint was not left when the top was touched. After 6 minutes the coating had hardened sufficiently for the moon pie to be picked up without damage to the coating and could have been packaged. Two weeks after coating the moon pie there was no blooming evident with this coating. The water activity of this coating was 0.63.

EXAMPLE 13

A portion of Dispersion 11 (81.0 grams) was placed in a 1000 mL beaker which was placed in a 65.6.degree. C. (150.degree. F.) water bath. To the dispersion was added a mixture of 17.75 grams of deionized water and 24.75 grams of glycerin. The resulting mixture was mixed with a Lightnin'.RTM. mixer at 1300 rpm for 3 minutes, resulting in a smooth dispersion. To the dispersion was then added 334 grams of a dry mixture comprised of 332 grams of sucrose (10X) and 2 grams of salt. This mixture was mixed at 800 rpm for 30 minutes after which 7.5 grams of low fat (.about.10-12%) cocoa powder was added and mixed for 5 minutes. Next, 35.0 grams of fructose was added and mixed at 500 rpm for 10 minutes. The water activity of this coating was 0.62. A moon pie was dipped in this coating at 66.7.degree. C. (152.degree. F.). The coated moon pie was cooled with a fan running at low speed. After 4 minutes it was possible to touch the surface without leaving the impression of a fingerprint. The moon pie was able to be picked up after 6 minutes without harming the appearance of the coating and could have been packaged. Packaging was done 10-12 minutes after the moon pie was dipped. Two weeks after the coating was applied to the moon pie there was no visible bloom.

EXAMPLE 14

A portion of Dispersion 11 (81.0 grams) was placed in a 1000 mL beaker which was placed in a 65.6.degree. C. (150.degree. F.) water bath. To the dispersion was added a mixture of 17.75 grams of deionized water and 24.75 grams of glycerin. The resulting mixture was mixed with a Lightnin'.RTM. mixer at 1300 rpm for 3 minutes, resulting in a smooth, creamy dispersion. To the dispersion was then added 35.0 grams of fructose and mixing was continued at 1300 rpm for 5 minutes. During this mixing there appeared to be a very slight amount of flocculation. Next, 334 grams of a dry mixture comprised of 332 grams of sucrose (10X) and 2 grams of salt was added. This mixture was mixed at 800 rpm for 30 minutes after which 7.5 grams of low fat (.about.10-12%) cocoa powder was added and mixed at 500 rpm for 10 minutes. The coating mixture was smooth and had a low viscosity. A moon pie was dipped in this coating at 63.9.degree. C. (147.degree. F.), and the coated moon pie was cooled and dried with a fan running at low speed. After 4 minutes it was possible to touch the surface leaving no impression of a fingerprint. The moon pie coating was hard and the pie able to be picked up after 5 minutes without harming the appearance of the coating. The coating appeared to be slightly grainy compared to the coatings of Examples 11-13, but still acceptable. The water activity of this coating was 0.65 at 25.degree. C., and the water activity of the coated moon pie was 0.66. The water activity of the uncoated moon pie was 0.63. Two weeks after the coating was applied to the moon pie there was no visible bloom.

EXAMPLE 15

A portion of Dispersion 11 (81.0 grams) was placed in a 1000 mL beaker which was placed in a 65.6.degree. C. (150.degree. F.) water bath. To the dispersion was added a mixture of 17.75 grams of deionized water and 24.75 grams of glycerin. The resulting mixture was stirred with a Lightnin'.RTM. mixer at 1300 rpm for 3 minutes. To this dispersion was added 110.1 grams of mannitol, and the resulting mixture was stirred at 1300 rpm for 5 minutes. Next, 258.9 grams of a dry mixture comprised of 256.9 grams of sucrose (10X) and 2 grams of salt was added. This mixture was stirred at 800 rpm for 30 minutes after which 7.5 grams of low fat cocoa powder was added and mixed at 500 rpm for 10 minutes. This coating was more viscous than the coatings of Examples 13 and 14, but it still flowed. Moon pies were coated with this mixture. The coated moon pies were cooled and dried with a fan running at low speed. After 3 minutes the coated pies were able to be picked up and handled. Although the coating was still warm, it had hardened and had set on the sides and bottom of the moon pie. The water activity of this coating was 0.685 at 27.degree. C. After 4 days of storage the coating bloomed, because this formulation did not contain fructose or isomalt.

EXAMPLE 16

A dispersion was prepared as for Dispersion 11 except that the Silverson high shear mixer was operated at high speed (.about.10,000 rpm) for 9 minutes. The resulting dispersion had a viscosity of 164,000 cps at 54.4.degree. C. (130.degree. F.). This dispersion is referred to as Dispersion 16 in subsequent examples. A portion of this dispersion (121.5 grams) was placed in a 1000 mL beaker which was placed in a 60.degree. C. (140.degree. F.) water bath. The beaker was stirred with a Lightnin'.RTM. mixer operated at 1300 rpm. Additional water (30.1 grams) was added to the dispersion which was mixed for 2 minutes, resulting in a smooth, creamy dispersion. Next, a dry blend of 403 grams of sucrose (10X), 250 grams of mannitol, 2 grams of salt, and 80 grams of fructose was added to the dispersion. This mixture was stirred initially at 1300 rpm, but the mixer stalled. Reducing the speed of the mixer to 500 rpm for 20 minutes permitted increasing the speed of the mixer to 1300 rpm for the remainder of the 30 minute mixing time. Glycerin (83.4 grams) was then added to the mixture with stirring continuing at 1300 rpm for 10 minutes. Low fat cocoa powder (30 grams) was added to the mixture and stirring was continued at 800 rpm for 10 minutes. This coating was very viscous. Oatmeal cookies (water activity of 0.55) were dipped in the coating, covering one-half the cookie, and placed on waxed paper while being cooled and dried without a fan. After 8 minutes of cooling, it was possible to touch the top surface of the coating without leaving the impression of a fingerprint. At this time, moving the cookie on the waxed paper caused a slight smearing. After 15 minutes of cooling, the cookies could have been packaged. The water activity of the coating was 0.58-0.60 at 28.degree. C.

EXAMPLE 17

A portion (60.75 grams) of Dispersion 16 was placed in a beaker which was placed in a 60.degree. C. (140.degree. F.) water bath. To this dispersion was added 15.05 grams of deionized water. The beaker was stirred with a Lightnin'.RTM. mixer operated at 1300 rpm for 2 minutes, resulting in a creamy, smooth dispersion. To this dispersion was added a dry mix of 201.5 grams of sucrose (10X), 125 grams of lactose, 1 gram of salt, and 40 grams of fructose. This mixture was stirred at 800 rpm for 30 minutes. This mixture was less viscous than the corresponding mixture in Example 16. Glycerin (41.7 grams) was added to the mixture which was stirred at 800 rpm for 10 minutes. The resulting mixture had a very low viscosity. Next, 15 grams of low fat cocoa powder was added and mixed at 500 rpm for 10 minutes. After addition of the dry blend to the dispersion, the viscosity was very similar to the corresponding mixture in Example 15. It also had a yellowish cast to it. The complete coating mixture was similar in viscosity to that of Example 15 and had a slightly sandy mouthfeel. Oatmeal cookies were dipped in this coating as in Example 16. After 30 minutes of cooling the top surface was hard enough to be touched without leaving the impression of a fingerprint, but the bottom was still sticky. After 1 hour the cookies were able to be packaged. After storage for 74 days, no bloom was evident with this coating, and it had a bit of sheen. The water activity of the coating was 0.58.

EXAMPLE 18

A portion (60.75 grams) of Dispersion 16 was placed in a beaker. To this dispersion was added 15.05 grams of deionized water and the beaker was placed in a hot water bath. The beaker was stirred with a Lightnin'.RTM. mixer operated at 1300 rpm for 2 minutes, resulting in a smooth dispersion. To this dispersion was added a dry mix of 146.5 grams of sucrose (10X), 180 grams of isomalt, 1 gram of salt, and 40 grams of fructose. This mixture was stirred at 800 rpm for 30 minutes. Although this mixture was viscous, it could be stirred at 800 rpm. Glycerin (41.7 grams) was added to the mixture which was stirred at 800 rpm for 10 minutes. Next, 15 grams of a low fat cocoa powder was added and mixed at 500 rpm for 10 minutes. The resulting coating mixture was flowable and had low viscosity. Oatmeal cookies were dipped in the coating as in Example 16 and allowed to cool at ambient temperature without using a fan. After 1 hour only a slight impression of a fingerprint was left when the cookies were touched. Fifteen minutes later the cookies were removed from the waxed paper cleanly and had only a slight stickiness. The coating was not very glossy, appeared more like a fat-containing coating, but not very glossy. More than 160 days after the cookies were coated, there was no evidence of bloom.

EXAMPLE 19

The procedure of Example 17 was used except that the dry mix was comprised of 186.5 grams of sucrose (10X), 180 grams of isomalt PF, and 1 gram of salt, and it was added in two separate additions with the glycerin being added in between. The glycerin (41.7 grams) was added immediately after the first half of the dry mix was added and mixed at 800 rpm for 15 minutes. After the second portion of the dry mix was added, the mixture was stirred for 25 minutes at 800 rpm before adding the cocoa powder. Oatmeal cookies were dipped in the coating as in Example 16 and allowed to cool at ambient temperature without using a fan. After 6.5 minutes no fingerprint was left when the cookies were touched. After 10 minutes the coating on the cookies looked like a fat-containing compound coating. Five minutes later the cookies were packaged, and the coating was judged to be good. A few months after the cookies were coated, there was no evidence of bloom.

EXAMPLE 20

The procedure of Example 19 was utilized except that the dry blend was comprised of 166.5 grams of sucrose (10X), 150 grams of mannitol, 50 grams of sorbitol, and 1 gram of salt. The glycerin (41.7 grams) was added immediately after the first half of the dry mix was added and stirring continued at 800 rpm for 15 minutes. The second portion of the dry mix was then added, and was stirred for 15 minutes at 800 rpm before adding the low fat cocoa powder which was mixed in at 500 rpm for 10 minutes. The coating mixture had a higher viscosity than a similar coating mixture containing only sucrose, but was able to coat oatmeal cookies as in Example 16. After cooling for 10 minutes, the coating was hard enough to be touched without leaving the impression of a fingerprint, although the bottom of the cookie was soft and sticky, smearing the waxed paper somewhat. These cookies were able to be packaged after cooling and drying for 15 minutes. The surface of the hardened coating was not shiny, and the texture of the coating was less gritty than any previous mannitol-containing coating. There was no bloom with this coating after 24 hours.

EXAMPLE 21

The procedure of Example 19 was utilized except that the dry blend was comprised of 166.5 grams of sucrose (10X), 125 grams of mannitol, 75 grams of polydextrose, and 1 gram of salt. The glycerin (41.7 grams) was added immediately after the first half of the dry mix was added and stirring continued at 800 rpm for 15 minutes. After the second portion of the dry mix was added, the mixture was stirred for 15 minutes at 800 rpm before adding the cocoa powder, which was then mixed at 500 rpm for 10 minutes. The coating mixture had a high viscosity and was able to coat oatmeal cookies as in Example 16. After cooling for 10 minutes, the coating had started to set; however, the bottom of the cookie was very sticky, adhering to the waxed paper. The coating was still shiny after 45 minutes of cooling, but the surface was hard enough to touch. The bottom remained soft and sticky. Evaluation after 24 hours showed that the coating had set hard, was smoother than Example 20, did not have any snap, and there was no evidence of bloom.