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Coatings containing hydrocolloids and sweetners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and a w . A coating containing high methoxyl pectin, acacia gum, high fructose corn syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 mm thick, a w 0.5) showed no detectable oil migration after 47 days at 30 ± l°C, compared to 11.5 mg/cm 2 trilinolein equivalents migration in 1 day at 21 ± 2°C. Coatings (0.5 mm thick) were applied between chocolate and peanut butter and tested for sensory characteristics. Except for the color of the coating, no significant difference occurred in overall preference compared to control (no coating) samples.
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BRAKE et al. (1993) studied this question.
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