NONFAT AND LOW-FAT COATING AGENT COMPOSITION FOR ENROBING COMPRISING CROSS-LINKABLE HYDROCOLLOID

摘要

PROBLEM TO BE SOLVED: To obtain a nonfat or a low-fat coating agent for enrobing, having sensory acceptability and viscoelasticity similar to those of an undefatted coated food and further shelf life and processability equal to better than those of the nondefatted coated food. SOLUTION: This nonfat or low-fat coating agent for enrobing comprises water, a soluble solid and at least one cross-linkable hydrocolloid selected from the group consisting of pectin, carrageenan, alginates, agar and gellan and a cross-linking agent in a sufficient amount so as to cross-link the hydrocolloid. A snack confectionery, a cookie, a doughnut, a fruit and a sugar confectionery are enrobed by using the composition for enrobing.