Method of applying edible pearlescent coating to a food product

Abstract

The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

What is claimed is: 
     
         1 . A method of applying an edible pearlescent coating to a food product comprising the steps of
 fluidizing the edible pearlescent powder in a chamber that is in fluid communication with a spray device; and   applying the fluidized edible pearlescent powder to the food product with the spray device.   
     
     
         2 . The method of  claim 1 , wherein the step of fluidizing comprises vibrating the chamber containing the edible pearlescent powder. 
     
     
         3 . The method of  claim 2 , wherein the step of fluidizing further comprises continuously providing forced air into the chamber containing the edible pearlescent powder while applying the edible pearlescent powder to the food product. 
     
     
         4 . The method of  claim 1 , wherein the edible pearlescent powder includes a fluidizing agent. 
     
     
         5 . The method of  claim 4 , wherein the average particle size of the fluidizing agent is in a range of about 5 to about 25 microns. 
     
     
         6 . The method of  claim 5 , wherein the fluidizing agent is selected from the group consisting of corn starch, potato starch and mixtures thereof. 
     
     
         7 . The method of  claim 1 , further comprising the step of applying an edible adhesive agent to the food product prior to applying the edible pearlescent powder. 
     
     
         8 . The method of  claim 7 , wherein the edible adhesive agent is chocolate. 
     
     
         9 . The method of  claim 8 , wherein the chocolate is applied to the confectionery with an enrober. 
     
     
         10 . The method of  claim 9 , wherein the chocolate enrobed confectionery is transported to a conditioning zone. 
     
     
         11 . The method of  claim 10 , wherein the conditioning zone includes a conditioning conveyor and a chilling device and a temperature of the chilling device is set to solidify a surface of the chocolate enrobed confectionery contacting the conveyor while a surface of the chocolate enrobed confectionery that does not contact the conveyor remains soft and tacky. 
     
     
         12 . The method of  claim 11 , wherein the temperature of the chilling device is set in a range of about −5° C. to about −40° C. 
     
     
         13 . The method of  claim 12 , wherein the air in the conditioning zone is maintained at a dew point below the temperature of the chilling device. 
     
     
         14 . The method of  claim 13 , wherein the dew point of the air in the conditioning zone is at least about 1° C. below the temperature of the chilling device. 
     
     
         15 . The method of  claim 7 , wherein the food product is a plurality of confectionery pieces and further comprising the step of tumbling the plurality of confectionery pieces in a coating pan while applying the edible adhesive coating and the edible pearlescent powder. 
     
     
         16 . The method of  claim 15 , wherein the edible adhesive agent is selected from the group consisting of chocolate, corn syrup, food grade shellacs, edible film forming agents, and mixtures thereof. 
     
     
         17 . The method of  claim 1 , further comprising warming an outer surface of a confectionery to produce a soft and tacky surface prior to applying the edible pearlescent powder. 
     
     
         18 . The method of  claim 1 , wherein the surface of the confectionery is sticky prior to application of the edible pearlescent powder. 
     
     
         19 . The method of  claim 1 , wherein the food product is confectionery. 
     
     
         20 . The method of  claim 1 , wherein the food product is a pet food. 
     
     
         21 . The method of  claim 1 , wherein the food product is an ice cream.