Solid preparations ready for consumption

Abstract

A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75° C.

1 . A solid preparation ready for consumption, where a surface proportionately has edible particles, which are fixed by a fixing substance system having a glass transition temperature between about 45 and about 85° C., wherein the proportion of edible particles and fixing system together is about 1 to about 10 wt %, based on solid content. 
     
     
         2 . The preparation of  claim 1 , in the form of nibbles. 
     
     
         3 . The preparation of  claim 1 , wherein the edible particles are selected from the group consisting of dry products, spices, sweeteners and aromatic substances. 
     
     
         4 . The preparation of  claim 1 , wherein the substance system comprises at least one carbohydrate. 
     
     
         5 - 15 . (canceled) 
     
     
         16 . The preparation of  claim 1 , which is a carbohydrate-containing product. 
     
     
         17 . The preparation of  claim 4 , wherein the carbohydrate of the fixing system is selected from the group consisting of hydrolysed starches, mono- and disaccharides, sugar alcohols and mixtures thereof. 
     
     
         18 . The preparation of  claim 1 , wherein the fixing system has a viscosity of less than 1000 mPas at a temperature of 170° C. 
     
     
         19 . The preparation of  claim 18 , wherein the fixing system has a viscosity between about 50 and about 300 mPas at a temperature of 170° C. 
     
     
         20 . A solid preparation ready for consumption, where a surface proportionately has edible particles, which are fixed by a fixing system having a glass transition temperature between about 30 and about 50° C., wherein the proportion of edible particles and fixing system together is about 1 to about 10 wt %, based on solid content. 
     
     
         21 . The preparation of  claim 1 , wherein the fixing system further comprises one or more of the following components: preservatives, antioxidants, emulsifiers, sugar substitutes, sweeteners, edible acids, dyes, colourants, pigments, flavour enhancers, flavouring materials, flavourings, nutraceuticals, trace elements, minerals, vitamins, plant extracts and ballast substances. 
     
     
         22 . A fixing system for edible particles, comprising at least one carbohydrate selected from the group consisting of hydrolysed starches, mono- and disaccharides, sugar alcohols and mixtures thereof, which has a glass transition temperature between about 45 and about 85° C.