Abstract Disclosed are improved coconut pieces coated with an impermeable coating of insoluble calcium alginate as well as methods of preparing such coconut pieces. Such coated coconut pieces are especially suitable for incorporation into ready-to-spread frostings. The methods essentially comprise the steps, in sequence, of: (a) providing dehydrated coconut pieces having a moisture content of about 3.0% to 3.5% by weight; (b) applying a dilute aqueous solution of a water soluble source of calcium ions sufficient to provide up to about 0.2% by weight calcium based on the dry weight of the coconut to form calcium-laden coconut pieces; (c) drying to a moisture content of between about 12% to 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.90% alginate based on the dry weight of coconut pieces to form alginate encased coconut pieces; and (e) drying the pieces to a final moisture content of less than about 14% by weight. The coated pieces when incorporated into colored frosting exhibit minimal colorant and/or moisture migration.
A method of producing coconut pieces stabilized against moisture migration, comprising the steps, in sequence, of: (a) providing dehydrated coconut pieces; (b) applying a dilute aqueous solution of a water soluble calcium salt sufficient to provide up to about 0.1% weight calcium based on the dry weight of the coconut pieces to form calcium-laden coconut pieces; (c) drying the pieces to a moisture content of 12% to a moisture content of about 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.45% alginate based on the dry weight of coconut pieces to form alginate encased coconut pieces; and (e) drying the pieces to a final moisture content of from about 10% to about 15% by weight.
Claim 2
Independent Claim
134 words
A method of producing coconut pieces stabilized against moisture migration, comprising the steps, in sequence, of: (a) providing dehydrated coconut pieces; (b) applying a dilute aqueous solution of a water soluble calcium salt sufficient to provide up to about 0.1% weight calcium based on the dry weight of the coconut pieces to form calcium-laden coconut pieces; (c) drying the pieces to a moisture content of 12% to a moisture content of about 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.45% alginate based on the dry weight of coconut pieces to form alginate encased coconut pieces; and (e) drying the pieces to a final moisture content of from about 10% to about 15% by weight.
Claim 3
Dependent Claim
72 words
The method of claim 1 wherein the dehydrated coconut pieces in step (a) range in moisture from about 3% to 15% by weight; the solution of water soluble calcium salt is applied sufficient to provide up to about 0.2% by weight calcium; the solution of sodium alginate is applied sufficient to provide up to about 0.9% alginate by weight; and the final moisture content ranges from about 10% to 15% by weight.
Claim 4
Dependent Claim
14 words
The method of claim 2 wherein the water soluble calcium salt is calcium chloride.
Claim 5
Dependent Claim
23 words
The method of claim 3 wherein the solution of sodium alginate is applied sufficient to provide up to about 0.45% alginate by weight.
Claim 6
Dependent Claim
36 words
An unsweetened coconut product, comprising: an edible coconut base particle; and a water impermeable coating over the particle, said coating comprising up to about 0.90% by weight of the product of a low viscosity sodium alginate.
Claim 7
Dependent Claim
36 words
An unsweetened coconut product, comprising: an edible coconut base particle; and a water impermeable coating over the particle, said coating comprising up to about 0.90% by weight of the product of a low viscosity sodium alginate.
Claim 8
Dependent Claim
72 words
A ready-to-spread frosting composition comprising (a) from about 5% to 15% by weight of an edible fat; (b) from about 15% to 20% of water; (c) from about 0.3% to 1.5% of an edible emulsifier; (d) from about 40% to 60% sugar; and (e) about 1% to 15% by weight of coconut pieces coated with up to about 0.90 low viscosity calcium alginate based on the dry weight of the coconut pieces.
Claim 9
Dependent Claim
72 words
A ready-to-spread frosting composition comprising (a) from about 5% to 15% by weight of an edible fat; (b) from about 15% to 20% of water; (c) from about 0.3% to 1.5% of an edible emulsifier; (d) from about 40% to 60% sugar; and (e) about 1% to 15% by weight of coconut pieces coated with up to about 0.90 low viscosity calcium alginate based on the dry weight of the coconut pieces.