Edible coating composition and method of preparation
US4710228A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 16, 1985 |
| Grant date | Dec 1, 1987 |
| Priority date | — |
| Expiry date | Oct 16, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2210/00
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and preferably an edible member having a reactive hydroxyl or acid moiety selected from the group consisting of edible sources of polyphenolics, edible sources of benzaldehyde and derivatives, acetylated monoglycerides, polyglycerol esters, edible straight chain mono-carboxylic acid, edible di-carboxylic acids and mixtures thereof. Useful weight ratios of shellac to reactant range from 1:0.001 to 0.1. In the preferred method of preparation, the shellac is cross-linked with the reactants in a dry, molten mixture by heating at 130.degree. to 175.degree. C. for 2 to 15 minutes. The resulting coating compound while molten is dissolved in a food grade solvent, applied to a substrate and dried. The coating compositions are particularly useful as a moisture barrier in composite food articles having phases in contact which differ substantially in water activity. Effective films range fro 0.1 to 5 mils in thickness.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.