Food coating composition and a process of preparing a food composition using same
US5401518A · kind A · utility
31Cited by
10References
30Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 30, 1993 |
| Grant date | Mar 28, 1995 |
| Priority date | — |
| Expiry date | Nov 30, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.