Food coating

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A machine using a rotation process to sugar-coat dragee Turbine a chocolat.JPG
A machine using a rotation process to sugar-coat dragée

Coating is a process that consists of applying a liquid or a powder into the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned. [1] [2]

Contents

Definitions

This article concerns coating applications in the food industry. There are many similarities between coating processes and numerous examples of technology transfer to and from the food industry.

Coating in the food industry is the application of a layer of liquids or solids onto a product. The operation essentially relies on mechanical energy. It consists mostly in setting the product particles in motion and simultaneously applying the coating ingredient in a certain pattern to expose one to the other. It involves such phenomena as adhesion, friction, viscosity, surface tension and crystallisation. Food coating is not a “hard” science such as drying or cooling, which can be described by equations and are predictable. Food coating is rather a “soft” knowledge derived from the accumulation of know-how. One reason is that the product and the ingredients considered have complex characteristics, variations and interactions.

Encapsulation is the application of a liquid layer to very small particles. It relies on an array of principles: entrapping a molecule inside a matrix, chemical bonding, and polymerisation. Encapsulation aims at the protection and controlled release of active molecules when immersed in an environment. As a rule of thumb, particle size can discriminate between “encapsulation” (below 300 µm to 1000 µm) and “food coating” (above this limit). Mere mechanical movement is not adequate and sufficient to fulfill the proper coating of minute particles.

Examples of coated products
Finished productBaseIngredientPost treatmentRate, %Objective
Ready-to-eat cerealsExpanded cerealsSugar syrupDrying20-50%Flavour and appearance enhancement
DrageesNuts, chocolate, sweetsSugarPanning10-100%Taste, flavour
ChocolateHazelnuts, almondsChocolateCooling30-50%Taste, flavour
Prepared vegetableFrozen vegetablesWater, fats, flavouringsFreezing15-100%Taste, convenience
Processed cheeseGrated/shredded cheeseAnticakingNone<2%Prevent agglomeration
NuggetsMeatBatter and crumbFrying30-50%Palatability, cost, appearance
SnacksExpanded flourOil and seasoningNone5-40%Palatability
Crunchy nutsPeanutFlour, binder, seasoningFrying, baking30-100%Palatability


Objectives of coating

Coatings can be added for the enhancement of organoleptic properties of a food product. Appearance and palatability can be improved by adding color (white dragee, brown chocolate), changing the surface aspect (glazed sweets or rough, crispy nuggets); changing or adding tastes (sweet dragee, salted snack) or flavours (fruit-glazed sweet goods), or texture (breaded crispy nuggets).

Coatings also can be used to add vitamins and minerals (enriched white rice) or food energy.

Coating conveys functional properties, such as particle separation (oiled dry fruit, shredded cheese), antioxidant effect (fruit cubes), or a barrier effect [water migration between a layer of ice cream and a biscuit (cookie) or against moisture loss of chewing gum]. Barrier effects are often difficult to achieve.

An ingredient may be cheaper than the product it coats and thus allows for a slight cost reduction.

The coating process

The coating process begins with the application of the coating on the food product, but the end product must be stable throughout its shelf life. Therefore, a coating process is completed by a stabilizing process, either by freezing, cooling, heating or drying. The sequences of this process are:

  1. Application: To apply minute quantities of an ingredient, spraying is used to disperse it first, instead of just pouring it. This hastens the dispersion on the whole surface of the product. For larger ratios of coating to substrate, mixing or dipping can be used. Multiple stages also can be used; breaded meats, for example, may have a dry application (predust) followed by a wet batter dip and then another dry crumb application.
  2. Adhesion: the coating must adhere to the product, meaning there must be a degree of affinity between the ingredient and the product.
  3. Coalescence: in case of a liquid, the multiple droplets may merge to form a uniform continuous layer. Characteristics of the ingredient in relation to the product, such as viscosity and surface tension associated to a mechanical effect (friction) are critical.
  4. Stabilisation : depending on the nature of the coating ingredient(s) and substrate product, the ingredient is stabilised by elimination of the solvent (drying and evaporation of water, alcohol), crystallisation (sugar crystallises when water is evaporated, fat crystallises when cooled), or thermal treatment (proteins set irreversibly when heated).
The coating process seen as a system Food Coating As A System.jpg
The coating process seen as a system

A coating process can be broken into the following elements:

Collaterals occur along the process:

These effects generally are to be avoided unless the end product is made more desirable.

Parameters affecting the system are listed by origin:

Initial characteristics.
Base productEnd productProduction
Shape, size, distribution, bulk density, nature, surface aspect, resistance, composition, flow behaviour, fines, hygroscopicity, temperatureCapacity, end aspect, weight gain, storage behaviour, resistanceRecipe changes, duration, cleaning

This first set of criteria governs the choice of the coating ingredient. The coating consists either in a single ingredient or a mix. This mix has different physical forms: solution, emulsion, suspension, powder, etc. It has its own characteristics. In addition, a fluid may be required such as spraying, cooling, heating or drying air.

Ingredient characteristics.
AdditiveFluid.
Water or fat base, composition, concentration, viscosity, temperature, melting point, surface tension, setting behaviourNature, temperature, relative humidity

The combination of the above characteristics drives the choice of the process principle. It has then to be precisely described.

Process characteristics.
ProcessMachine
Continuous, batch, residence time, ingredient temperature, fluid temperature, system temperature, flow volumes, tolerance to variations, number of functions to fulfill (feeding, dosing, recycling, drying)Form, internal surface, internal volume, size, mechanical movement, speed, temperature

The selection of the proper process and its control rely on the gathering of precise and reliable information.

Influence of temperature on adhesion. Temperature Influence On Coating.jpg
Influence of temperature on adhesion.

The influence of some phenomena and their parameters is critical: crystallisation, water removal (drying), glass transition, viscosity, or surface tension.

Among the parameters, temperature has a choice place. It influences viscosity, surface tension, drying or crystallisation behaviour. Ultimately, it influences the coating rate (thickness, weight gain) and coating resistance. It therefore influences the degree of clogging of product and ingredient in the system. For example, fat will tend to set preferably on a cool product if the system wall is kept at a higher temperature.

Practice

Coating ingredients

Ingredients
IngredientFormUsual coating rateCharacteristics related to coatingCoating aimExamples
WaterPure liquid1-3%Wetting, adhesion, weight gainDust prevention, freezer burn prevention
WaterSaturated steam.1-3%Wetting, adhesionGluing of sugar on candies
AlcoholSolution 70%0,1%Alcohol rateAntimicrobial, preservative, texture enhancementPreservation of packed pastries
Resin (shellac)Alcoholic solution 30%1%Film formingSurface aspect, flow, moisture barrierGlazing of chocolate dragees
Wax (beeswax, carnauba, candelilla)Solid form, melted, micronized suspension in oil1%Melting pointSurface aspect, barrierGlazing of sugar dragees, fruit waxing
Sugars (saccharose, glucose, honey, polyols)Solution 70-90%1-100%Crystallisation form, concentration, temperaturePalatability, surface aspect (glazed or frosty)Sugar-coated ready-to-eat cereals
Natural hydrocolloid (gum arabic, xanthan, guar gelatine Solution 20-40%3%Film forming, barrierMechanical or chemical protection, carrier of additivesPrecoating of dragee with gum arabic and sugar prior to dragee pan coating
Starches (native or modified)Colloidal solution 20-40%3%Characteristics depend on physical and chemical modifications, substitutes for more expensive ingredients (gum arabic, gelatine, titanium dioxide, etc.)Mechanical or physical protectionCoating of fries before frying to reduce oil pick up
FloursPowder or thick suspensions 20-40%10-20%Film forming, charge, viscosity, baking expansionThickness, crispinessCoating of nuggets with batter prior to breading
Mineral or organic powders (talc, cellulose, potato flour, cellulose, starch)Pure powder1%Moisture or fat absorptionAnticaking, dryingCoating of shredded cheese to prevent agglomeration
Oils and fatsPure1 - 40%Melting point, viscosityAnticaking, adhesion, barrier against moisture migrationOiling of dry raisins or inclusions in ice cream
Seasonings, flavours, flavour enhancers, saltPowder, diluted or concentrated solutions1-3%ConcentrationPalatabilityFlavouring of expanded snacks, salting of roasted nuts

Coating techniques

For the sake of classification, two categories can be split easily into batch or continuous processes. Then, the categories can be refined according to the way the product is set in motion and the ingredient applied. Then, techniques allow either for just coating or can combine coating and setting in the same equipment.

Techniques
NamePrincipleExampleAlternativeBatch/Continuous
CoextrusionForming of an outside casing around an inner contentForming machine for sausages with forming of a collagen casing, further setting by coagulation and dryingHigh-temperature, short-time cooking-extrusion of snacks with continuous filling of a flavoured pasteContinuous
Paddle mixerMixing by agitation in a closed volumeSnack coatingHelicoidal, scraping paddlesBatch
Vat mixer IQF coating (and freezing) tumblerVacuum mixingBatch
ConveyorApplication of the ingredient on the product spread across a conveyorTopical coating of pastriesSpraying, screen, dipping coatingContinuous
DrumApplication of the ingredient while the product is tumbled in drumSnack seasoning; simultaneous coating and drying of cereals with sugarContinuous
ScrewApplication of the ingredient while the product is transferred and mixed in a trough fitted with screw(s))PetfoodTwin-screw systems for a better mixingContinuous

Criteria for the selection of a technique

Comparison batch vs. Continuous The demand for higher yields makes production managers want to shift from manual batch to continuous automated systems. One has to consider the pros and contras prior to go for a costly and risky decision.

Comparison
BatchContinuous
AdvantagesFlexible, easy to monitor and control, quick response, less time-dependent, easy recipe change, full traceability, tool for R&D.Efficient, justified if upstream and downstream processes are continuous.
DrawbacksLimited capacity, ManpowerExpansive; requires careful controls, feedback signals, consistent feeding and multiple peripherals.

Peripherals

Process in one glance. Coating Process Diagram.jpg
Process in one glance.

Given the number of operations and steps, a coating process can be an extensive process considered as a whole. The process core machine requires peripherals to serve it. A few frequent ones are listed for information.

Measures

Test results can be immediately evaluated (visual aspect) but are preferably assessed by careful measures : to allow monitoring, to agree on commissioning, to certify conformity with customer requirements.

Typical measures :

See also

Related Research Articles

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References

  1. "Edible Food Coatings – just a trend or the future?". New Food Magazine.
  2. "A New Source for Stable, Edible Food Coatings". Food Manufacturing. November 15, 2022.