CN103987264A - Edible coating and coated food product - Google Patents
Edible coating and coated food product Download PDFInfo
- Publication number
- CN103987264A CN103987264A CN201280061591.2A CN201280061591A CN103987264A CN 103987264 A CN103987264 A CN 103987264A CN 201280061591 A CN201280061591 A CN 201280061591A CN 103987264 A CN103987264 A CN 103987264A
- Authority
- CN
- China
- Prior art keywords
- edible
- coating
- oil
- particle
- hydrophobic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.
Description
Technical field
The present invention relates to edible coating, be coated with the food of described edible coating and the method for the manufacture of described food.More specifically, the present invention relates to coating, it comprises: the ground floor that comprises the edible oil of the first, and the second layer that comprises hydrophobic edible particle.In the time that food has such coating, described food against expectation keeps crispness.
background of invention
Freezing sweet food egg roll (cones), pretzel, cookie, crispbread and the other products with this feature are known.Such product has similar feature, because they are most popular with consumers when dry and crisp.But in the time standing for example moisture content and/or variations in temperature, it is wet soft or soft undesirably that these products can often become.The product with this character stores for a long time in the inconsistent place of weather possibly, or they can be frozen, thaw, freezing or stand simply moisture content (owing to being placed on the result of traditional refrigerator or refrigerator) again.Such product also can due to high moisture content component in complicated food, stand moisture content such as the contact of the ice cream component in the ice cream egg roll of assembling.
When common hobby is dry and crisp product becomes wet when soft, they have not just been liked by consumer, conventionally can be dropped and can cause brand to obtain the negative reputation of quality aspect.
For the manufacture of the food applying, many effort are disclosed.Having in the U.S. Patent application of publication number 2004/0253346 A1, described filling liquid, cover wafer, edible chalice, its available edible wax applies.
Other effort for edible moisture content barrier is also disclosed.Having in the U.S. Patent application of publication number US 2004/0101601 A1, the edible moisture content barrier for food is allegedly provided, it comprises edible micronized high-melting-point lipid and edible low melting point triglyceride blend.
For the coating material for food, still have other effort to be disclosed.At U.S. Patent number 6,902, in 752, to describe for sweet food/cure the coating material of purposes, it comprises as the oil & fat of key component and sugar.
In above-mentioned open source literature, do not have one section to describe coating and the cated food of tool, wherein said coating comprises: the ground floor that comprises the edible oil of the first, and the second layer that comprises hydrophobic edible particle, wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.
Exist and in the time storing and before edible, can not become wet soft or soft food undesirably to exploitation, especially stand the interest of the increase of the egg roll of frozen confectionery.In addition, also have the interest of the increase to developing so stable product, described product is without adding wherein fat and heat and taste not impaired.Therefore the present invention relates to edible coating, is coated with the food of described edible coating and the method for the manufacture of described food.More specifically, the present invention includes coating, it comprises: the ground floor that comprises the edible oil of the first, and the second layer that comprises hydrophobic edible particle.Such coating against expectation makes described food keep crisp.
definition
edible oil
" edible oil " used herein represents to be suitable for any oil that the mankind eat.Conventionally, edible oil is the fat of the purifying of plant source, and it is under atmospheric pressure liquid at 25 DEG C.
hydrophobic
" hydrophobic " in this article for describing by a large amount of molecules that water repelled or a part for molecule, or have the surface of the contact angle (CA) that exceedes the water of 90o in the time of 25 DEG C.The exemplary example of hydrophobic molecule generally includes alkane, oil, fat and greasy material.Angle when water/vapor interface and solid state surface meet when contact angle used herein (CA) is illustrated in the temperature of 25 DEG C.Such angle can adopt angular instrument or other water droplet shape analyzing system to measure with the water droplet of 5 μ l and 25 DEG C time." super-hydrophobicity " used herein represents to have the contact angle of at least 140 ° for water.
diameter
" diameter " used herein is illustrated in the maximum measurable distance on particle in the situation that there is no to produce the spheroid limiting well.The diameter of particle is illustrated in the diameter of the particle in coating after coating formation in the present invention.For example can measure it by scanning electron microscopy (SEM) (SEM).The value of diameter obtains as the digital average value of at least ten particles.
the thickness of layer
Used herein "
the thickness of layer" represent the size perpendicular to the maximized surface of described layer.The thickness of ground floor in the present invention represents the thickness of the layer that comprises edible oil.The thickness of the second layer in the present invention represents the thickness of the layer that comprises hydrophobic edible particle.The thickness of layer can be measured by light microscope and/or electron microscope.
other
Except in an embodiment or the place explicitly pointing out, represent in this manual that the amount of material or reaction condition, the physical property of material and/or all numerals of purposes can optionally be interpreted as to modify with word " approximately ".
It should be noted that in the time representing any number range, any specific larger value can be associated with any specific less value.
For fear of throwing doubt upon, word " comprises " intention and represents " comprising ", but must not represent " by ... composition " or " by ... form ".In other words, listed step or option need not be exhaustive.
The disclosure of the present invention providing is herein considered to cover all embodiments (although can find not have between claim the fact of multinomial subordinate or repetition) that provide in multinomial dependent claims to each other.
In the situation that for example, disclosing certain feature with regard to particular aspects of the present invention (composition of the present invention), such disclosure is also considered to be applicable to any other aspect of the present invention (for example method of the present invention) (having done necessary correction).
Summary of the invention
In aspect first, the present invention relates to coating, described coating comprises:
(a) ground floor that comprises the edible oil of the first;
(b) second layer that comprises hydrophobic edible particle;
Wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.
In aspect second, the present invention relates to have the food of coating of the present invention.
In aspect the 3rd, the present invention relates to the method for the manufacture of food, described method comprises the steps:
(a) form the ground floor that comprises the edible oil of the first;
(b) form the second layer that comprises hydrophobic edible particle;
Wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.
Of the present inventionly after the detailed description providing below considering and embodiment will more easily become apparent aspect every other.
describe in detail
Described ground floor comprises the edible oil of the first.For the edible oil of the first, do not limit here.The edible oil of preferred the first of the present invention comprises coconut oil, corn oil, cottonseed oil, olive oil, palm oil, soybean oil, peanut oil, pumpkin seed oil, corn oil, sunflower oil, peanut oil, safflower oil, sesame oil or its mixture.More preferably, the edible oil of the first comprises palm oil, coconut oil, sunflower oil, olive oil, palm oil, peanut oil, soybean oil or its mixture.Even more preferably, the edible oil of the first comprises coconut oil, palm oil or its mixture.
For example, without limitation, be applicable to the edible oil of the first of the present invention and comprise from the palm oil of Mauser UK Ltd. (Britain) and/or from the coconut oil of Sime Darby Unimills (Holland).
In a preferred embodiment, ground floor comprises by the 1-90% of ground floor weighing scale, more preferably 5-80%, even more preferably 10-70%, the most preferably edible oil of the first of the amount of 30-60%.
In the present invention, the thickness of ground floor is preferably 10 microns to 2 cm, be more preferably 20 microns to 1 cm, be even more preferably 50 microns to 5 mm, be most preferably 100 microns to 1 mm.
Except the edible oil of the first, ground floor comprises sugar extraly to change taste.The 5-90% of the weight that the preferred amount of sugar is ground floor, is more preferably 10-80%, is even more preferably 20-70%.Optionally, ground floor can comprise cocoa power.Preferably, the 1-50% of the weight that ground floor comprises ground floor, is more preferably 3-30%, is even more preferably the cocoa power of 5-20%.Other optional composition such as flour, colouring agent and/or similar material also may reside in ground floor.
The second layer comprises hydrophobic edible particle, and wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.Preferably, described hydrophobic edible particle has 50 nm to 200 micron, is more preferably 200 nm to 100 micron, is even more preferably the diameter of 500 nm to 20 microns.
The hydrophobic edible particle of 10 to 100% amount of the weight that in a preferred embodiment, the second layer comprises the second layer.More preferably, 20 to 90% of the weight that the amount of hydrophobic edible particle is the second layer, is even more preferably 30 to 80%.
The thickness of the second layer is preferably 1 micron to 2 cm, be more preferably 5 microns to 5 mm, be even more preferably 20 microns to 2 mm, be most preferably 50 microns to 500 microns.
Be not subject to any explanation or theoretical restriction, the inventor believes that the hydrophobicity of particle is essential for repelling water and/or moisture content.Described hydrophobic edible particle is can be by the core-shell particles of manufacturing by apply edible particle with edible hydrophobic material, or wherein the material of edible particle itself be hydrophobic edible particle the two one of acquisition.
In the time that described hydrophobic edible particle is core-shell particles, described edible nuclear particle can be hydrophobic or hydrophilic.Suitable edible nuclear particle comprises inorganic particle, starch, wax or its mixture.Preferably, described edible nuclear particle is inorganic particle.More preferably, the edible particle of described core comprises calcium carbonate, calcium chloride, barium sulfate, silica, titanium dioxide, zinc oxide, mica or its mixture, and even more preferably, the edible particle of described core comprises calcium carbonate.
Exemplary be applicable to edible nuclear particle of the present invention and comprise calcium carbonate (for example from Solvay Belgium Socal R1E).
Except require described hydrophobic material be edible, not restriction for the hydrophobic shell material for applying described edible nuclear particle.Hydrophobic edible material so preferably comprises aliphatic acid, fatty ester, the edible oil of the second or its mixture.Preferred hydrophobic edible material comprises stearic acid, oleic acid, palm oil, coconut oil, sunflower oil, olive oil, peanut oil, soybean oil or its mixture.Preferred hydrophobic edible material comprises oleic acid, palm oil, coconut oil or its mixture.It should be noted that if the edible particle of described core is hydrophilic, be necessary so before preparing the second layer to be hydrophobic by particle modification.
0.001 to 30 % that the preferred amount that is used for the hydrophobic edible shell material that applies described edible nuclear particle is whole edible particle weight.Preferred amount is 0.01 to 10% of whole edible particle weight.Even preferred amount is whole edible particle weight 0.1 to 5%.
In the time of the described core-shell particles of preparation, the weight ratio of edible shell material and edible nuclear particle is preferably 1:10000 to 5:1, is more preferably 1:1000 to 1:1, is even more preferably 1:200 to 1:5, is most preferably 1:50 to 1:10.
Scope of the present invention also comprises the hydrophobic edible particle that can obtain from edible particle (wherein the material of this edible particle itself is hydrophobic).Preferably, so hydrophobic edible particle comprises wax.More preferably, described hydrophobic edible particle is selected from montan wax, Brazil wax or its mixture.In order to produce hydrophobic edible Wax particles, any physical dispersion or breaking method are all acceptable.Preferably, the method for generation Wax particles comprises fluid energy mill method, supercritical methanol technology or its combination.
According to the present invention, ground floor is different from the second layer.The ground floor of coating can or can not contact the second layer of coating.But the preferably ground floor contact second layer, more preferably along the maximized surface of ground floor.
In the time of the described two-layer maximized surface contact along ground floor, being preferably partially submerged in ground floor to form alternating layer of the second layer, thus improve the durability of coating.Overlapping unique requirement is to guarantee that at least a portion of the second layer is not overlapping, thereby is different from ground floor.Therefore, ground floor can be fully inserted in the second layer.But the second layer can not fully penetrate in ground floor.
The food with coating of the present invention is also included within scope of the present invention.Food of the present invention can be any food.Preferably, food of the present invention is to moisture content or Water Damage susceptible (as the result contacting with high moisture content or water), or in easy impaired (by lose moisture content under low moisture content environment) qualitatively.More preferably, described food can comprise wafer, cookie, French fries, cereal preparation, fruit etc.
Described coating can make at least a portion of described food be hydrophobic, preferred super-hydrophobicity.The surface of the super-hydrophobicity of food of the present invention has 140 ° to 180 °, and preferably 140 ° to 170 °, the even more preferably contact angle for water of 150 ° to 160 °.
The food with described coating preferably contacts with high moisture content component.More preferably, the coating of described food contacts with high moisture content component.Even more preferably, the second layer of coating contacts with high moisture content component.Most preferably, the second layer of coating contact with high moisture content component and blanket clip between described food and high moisture content component.
In a preferred embodiment, described food contacts with the component comprising by the water of composition weight 30% to 100%.In a more preferred embodiment, the food of processing contacts with the component comprising by the water of composition weight 50% to 80%.In an especially preferred embodiment, described food is that wafer (for example wafer egg roll) and described component are freezing confectioneries, such as ice cream, water ice, sherbet etc.
Within being also included within scope of the present invention for the manufacture of the method for such food.Said method comprising the steps of:
(a) form the ground floor that comprises the edible oil of the first;
(b) form the second layer that comprises hydrophobic edible particle;
Wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.
In order to form the ground floor that comprises the edible oil of the first, any method all allows, as long as formed the ground floor that comprises the edible oil of the first.Preferred method comprises spray-on process, topple over and sucking-off (pour-and-suck-out) method, brushing method, or its combination, etc.More preferably, the method that is used to form ground floor is spray-on process.Such spraying can for example realize with fluid atomizing spray gun.The amount of the first oil does not limit, but preferred whole target surface is all coated.
Any method that is used to form the second layer that comprises hydrophobic edible particle is all acceptable.Described method preferably includes spraying, sprays, topples over and is coated with (the pour-and-spread) method, or its combination.More preferably, the method that is used to form the second layer is spray-on process.Such spraying can for example realize with fluid atomizing spray gun.The amount of hydrophobic edible particle does not limit, but preferred whole target surface is all coated.
The sequencing of step (a) and step (b) does not limit, as long as coating formation of the present invention is on described food.Preferred steps (b) then step (a) is carried out.In a preferred embodiment, step (b) and then step (a) is carried out.In an even preferred embodiment, just after becoming semi-solid, the edible oil of the first of ground floor carries out step (b).The preferred mode that ground floor is treated to semi-solid is cooling.Be not subject to the restriction of any theory or explanation, it is believed that and embed in this case in ground floor to form the firmly bonding between ground floor and the second layer described hydrophobic edible particulate fraction, keep the crispness of described food simultaneously.
Embodiment
material
The material relating in embodiment comprises:
Precipitated calcium carbonate (PCC) (type: Socal R1E), from Solvay (Belgium);
Oleic acid, from Sinopharm Group Co. Ltd. (China);
Palm oil, from Mauser UK Ltd. (Britain);
Coconut oil, from Sime Darby Unimills (Holland);
Montan wax and Brazil wax, from Beijing Likang Weiye Technology Co., Ltd (China);
It is bent that the commercially available ice cream that comprises palm oil and coconut oil is examined dimension;
With commercially available ice cream egg roll.
embodiment 1
This embodiment has illustrated the manufacture of the cated ice cream egg roll of tool, the second layer of the PCC that described coating comprises edible oil and comprises oleic acid improvement.The ice cream egg roll with such coating can be resisted and become wet soft (melted and to be caused by ice cream).
experimental section
(a) preparation of the PCC of oleic acid improvement
The temperature of 75 DEG C, 20 g PCC are scattered in 45 ml deionized waters, add subsequently 0.511 g oleic acid.Then, this mixture is stirred 1 hour the temperature of 40 DEG C, form the PCC of oleic acid coating.Subsequently, this mixture is washed with ethanol, filter, and naturally dry.
(b) preparation of coating and there is the manufacture of the ice cream egg roll of described coating
Commercially available ice cream is examined to dimension song at the temperature of 40 DEG C and is placed on (DHG-9053A, Shanghai Jing Hong Laboratory Instrument Co., Ltd., China) in baking oven and reaches 2 hours, with obtain melting to examine dimension bent.Then, with hand, the dimension song of examining of this thawing is coated on commercially available ice cream egg roll.By the ice cream egg roll of coating be positioned over (the temperature of-18 DEG C) in refrigerator reach 30 seconds with form semi-solid preparation to examine dimension bent.Be sprayed onto and examine Wei Qushang with the PCC that hand applies oleic acid.Then rotate the stratum granulosum of described egg roll to obtain evenly and to cover completely by hand.The corresponding amount of every kind of material is with reference to table 1.
(c) characterize
Adopt scanning electron microscopy (SEM) (S-4800, Hitachi, Japan) to measure the diameter of particle and the thickness of each layer.The surface of the second layer of observation coating is to measure the diameter of particle.Observe the cross section of coating to measure the thickness of each layer.
Adopt droplet profile analytical system (Drop shape analysis system) 100 (DSA 100, Kr ü ss, Germany), measure contact angle by application Laplace matching.(using the deionized water drop of the about 5 μ L on five of each surface different points) carried out in this test on the second layer of coating.The value of contact angle obtains as the mean value of five points.
(d) Water Damage tolerance test
Process two kinds of commercially available ice cream egg rolls so that it has respectively coating A and C.Commercially available 20g ice cream is positioned in the egg roll of each coating.Then, the ice cream egg roll of these two kinds of coatings is stored to 20 hours in the refrigerator of 4 DEG C.
result
Prepare the ice cream egg roll of the coating having in table 1.By SEM imaging, find the CaCO of oleic acid coating
3there is the diameter of about 2.2 microns.Also observe the cross section of coating C by SEM.The thickness of finding the PCC layer of oleic acid coating is 150-200 micron, and to examine the bent thickness of dimension be 200-300 micron.
Replace a part to examine dimension by the PCC with oleic acid coating bent, find that surface contact angle is increased to and exceed 140o, this show coating be super-hydrophobicity and there is good water and repel performance.
After by the egg roll storage of the coating of filling with ice cream 20 hours, find only more deeply and partly to be caved in by the color of the bottom of examining the bent ice cream egg roll (sample A) applying of dimension.By with finger touch, find that egg roll becomes wet soft because of the thawing of ice cream.On the contrary, the ice cream egg roll that has a coating (its comprise examine the PCC stratum granulosum that the bent layer of dimension and oleic acid are improved) keeps identical color.In the time touching egg roll, it is still hard, and this shows that it has kept crispness.
embodiment 2
This embodiment has illustrated the manufacture of the cated ice cream egg roll of tool, and described coating comprises: the ground floor that comprises palm oil and coconut oil, and the second layer of the PCC that comprises palm oil or coconut oil improvement.The ice cream egg roll with such coating can be resisted and become wet soft (being caused by water).
experimental section
In order to prepare the PCC of palm oil or coconut oil coating, the amount of palm oil or coconut oil is 1g.When test is during to the Water Damage of ice cream egg roll, make water replace ice cream to melt and carry out comparison water resistance with the ice cream egg roll respectively with coating A and F.Other experiment condition and embodiment 1 are similar.
result
According to table 2, preparation has the ice cream egg roll of coating E and F.The diameter of finding the PCC of oil coating is about 2.3 microns, is similar to the diameter of the PCC of oleic acid coating.Corresponding contact angle is increased to and exceedes 150o, and this has shown that excellent water repels performance.
Be similar to the comparison of A and C to thering is respectively the comparing class of Water Damage of ice cream egg roll of coating A and F.The ice cream egg roll with coating A becomes wet soft, and has the ice cream egg roll maintenance fragility of coating F.
embodiment 3
This embodiment has illustrated the manufacture of the cated ice cream egg roll of tool, and described coating comprises: the ground floor that comprises palm oil and coconut oil, and the second layer that comprises Wax particles.The ice cream egg roll with described coating can be resisted and become wet soft.
experimental section
According to fluid energy mill method, prepare Wax particles (JGM-H500, Shanghai Hualy New Superfines Co., Ltd., China) by airslide disintegrating mill.In the time comparing Water Damage tolerance, use two kinds of ice cream egg rolls respectively with coating A and H.Manufacture, sign and the test class of the cated ice cream egg roll of the preparation of coating and tool are similar to embodiment 2.
result
As shown in table 3, prepare the ice cream egg roll with coating H and I.SEM by ground floor observes, and the diameter of montan wax and Brazil wax is respectively 18 and 15 microns.Surface contact angle is also increased to and exceedes 150o.This shows that described coating has excellent water and repels performance.
Be similar to the comparison of A and C to thering is respectively the comparing class of Water Damage of ice cream egg roll of coating A and H.The ice cream egg roll with coating A becomes wet soft, and has the ice cream egg roll maintenance fragility of coating H.
embodiment 4
This embodiment has illustrated that the cated ice cream egg roll of tool (described coating comprises: the second layer of the ground floor that comprises edible oil and the PCC that comprises oleic acid improvement) has than the ice cream egg roll of simple layer with the PCC that comprises edible oil and oleic acid improvement better to becoming wet soft tolerance.
experimental section
Control coatings (J) has the composition identical with sample coatings C.When prepare coating J on ice cream egg roll time, will examine dimension song and be heated to 40 DEG C and reach 2 hours, and add the PCC of oleic acid coating and with examine that dimension is bent mixes under agitation to obtain the mixture of dispersion well.Then, with hand, this mixture is coated on commercially available ice cream egg roll.After solidifying, the water contact angle of coating is 91o.
result
Similar method described in employing and embodiment 1, uses two kinds of ice cream egg rolls with coating C and J to carry out comparison Water Damage tolerance.When test is during to the Water Damage of ice cream egg roll, make water replace ice cream to melt.
Be similar to the comparison of A and C to thering is respectively the comparing class of Water Damage of ice cream egg roll of coating J and C.It is wet soft that the ice cream egg roll with coating J becomes, and the ice cream egg roll with coating C keeps fragility surprisingly.
Claims (17)
1. coating, it comprises:
(a) ground floor that comprises the edible oil of the first;
(b) second layer that comprises hydrophobic edible particle;
Wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.
2. coating according to claim 1, the edible oil of wherein said the first comprises palm oil, coconut oil, sunflower oil, olive oil, peanut oil, soybean oil or its mixture.
3. according to claim 1 or coating claimed in claim 2, wherein said ground floor comprises the edible oil of the first by the amount of the 5-80 % of ground floor weighing scale.
4. according to coating in any one of the preceding claims wherein, wherein said ground floor has 50 microns of thickness to 5 mm.
5. according to coating in any one of the preceding claims wherein, wherein said hydrophobic edible particle has the diameter of 50 nm to 200 microns.
6. according to coating in any one of the preceding claims wherein, the wherein said second layer has 20 microns of thickness to 2 mm.
7. according to coating in any one of the preceding claims wherein, wherein said hydrophobic edible particle can be by obtaining with aliphatic acid, fatty ester, the edible oil of the second or the edible particle of its mixture coating core.
8. according to the coating described in claim 7, wherein said hydrophobic edible particle can be by obtaining with oleic acid, stearic acid, palm oil, coconut oil, sunflower oil, olive oil, peanut oil, soybean oil or the edible particle of its mixture coating core.
9. according to the coating described in claim 7 or 8, wherein said edible nuclear particle is selected from inorganic particle, starch, wax or its mixture.
10. coating according to claim 9, wherein said edible nuclear particle is inorganic particle.
11. coatings according to claim 10, wherein said edible nuclear particle comprises calcium carbonate, calcium chloride, barium sulfate, silica, titanium dioxide, zinc oxide, mica or its mixture.
12. coatings according to claim 11, the edible particle of wherein said hydrophobic core comprises calcium carbonate.
13. according to the coating described in any one in claim 1-6, and wherein said hydrophobic edible particle comprises wax.
14. according to the coating described in claim 13, and wherein said hydrophobic edible particle is selected from montan wax, Brazil wax or its mixture.
15. food, it has coating in any one of the preceding claims wherein.
16. food according to claim 15, wherein said food product packets is containing ice cream wafer, cookie, French fries or cereal preparation.
17. methods for the manufacture of food, described method comprises the steps:
(a) form the ground floor that comprises the edible oil of the first;
(b) form the second layer that comprises hydrophobic edible particle;
Wherein said hydrophobic edible particle has the diameter of 20 nm to 500 microns.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNPCT/CN2011/002098 | 2011-12-14 | ||
| EP12154383 | 2012-02-08 | ||
| EP12154383.9 | 2012-02-08 | ||
| PCT/EP2012/075357 WO2013087757A1 (en) | 2011-12-14 | 2012-12-13 | Edible coating and coated food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103987264A true CN103987264A (en) | 2014-08-13 |
Family
ID=51279023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280061591.2A Pending CN103987264A (en) | 2011-12-14 | 2012-12-13 | Edible coating and coated food product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103987264A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106984511A (en) * | 2017-04-26 | 2017-07-28 | 大连工业大学 | Bionical super-hydrophobic interface of edible and preparation method thereof |
| CN112189751A (en) * | 2020-09-27 | 2021-01-08 | 嘉世明(珠海)食品科技有限公司 | Lipid coating of ice cream carrier and preparation process and implementation method thereof |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1985001860A1 (en) * | 1983-10-28 | 1985-05-09 | Germino Felix J | Coated foodstuffs and method for preparing |
| US4603051A (en) * | 1982-01-04 | 1986-07-29 | Maryland Cup Corporation | Edible food containers and the method of coating said containers |
| US5130150A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Edible moisture barrier |
| US5192572A (en) * | 1991-03-25 | 1993-03-09 | The Procter & Gamble Company | Method of using silica to decrease fat absorption |
| US5230913A (en) * | 1991-03-01 | 1993-07-27 | Nabisco, Inc. | Fat mimetic having mineral core with fatty coating |
| US5405626A (en) * | 1991-03-11 | 1995-04-11 | Unilever Patent Holdings B.V. | Puff pastry laminates |
| US20040101601A1 (en) * | 2002-11-26 | 2004-05-27 | Kraft Foods Holding, Inc. | Edible moisture barrier for food products |
| CN1535117A (en) * | 2001-07-20 | 2004-10-06 | ������Ʒ�ƹ�˾ | Moisture barrier in foods |
| CN1689414A (en) * | 2004-04-16 | 2005-11-02 | 卡夫食品集团公司 | Multilayer edible moisture barrier for food products |
| WO2007048158A1 (en) * | 2005-10-24 | 2007-05-03 | Carpe Diem Gmbh & Co.Kg | Wafer cone and production thereof |
| CN101980615A (en) * | 2008-02-25 | 2011-02-23 | 曼海姆/奥克森福特旭德楚克股份公司 | Coated comestibles and processes for their preparation |
| CN102264239A (en) * | 2008-12-23 | 2011-11-30 | 荷兰联合利华有限公司 | Coating composition for frozen confections |
-
2012
- 2012-12-13 CN CN201280061591.2A patent/CN103987264A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4603051A (en) * | 1982-01-04 | 1986-07-29 | Maryland Cup Corporation | Edible food containers and the method of coating said containers |
| WO1985001860A1 (en) * | 1983-10-28 | 1985-05-09 | Germino Felix J | Coated foodstuffs and method for preparing |
| US5130150A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Edible moisture barrier |
| US5230913A (en) * | 1991-03-01 | 1993-07-27 | Nabisco, Inc. | Fat mimetic having mineral core with fatty coating |
| US5405626A (en) * | 1991-03-11 | 1995-04-11 | Unilever Patent Holdings B.V. | Puff pastry laminates |
| US5192572A (en) * | 1991-03-25 | 1993-03-09 | The Procter & Gamble Company | Method of using silica to decrease fat absorption |
| CN1535117A (en) * | 2001-07-20 | 2004-10-06 | ������Ʒ�ƹ�˾ | Moisture barrier in foods |
| US20040101601A1 (en) * | 2002-11-26 | 2004-05-27 | Kraft Foods Holding, Inc. | Edible moisture barrier for food products |
| CN1689414A (en) * | 2004-04-16 | 2005-11-02 | 卡夫食品集团公司 | Multilayer edible moisture barrier for food products |
| WO2007048158A1 (en) * | 2005-10-24 | 2007-05-03 | Carpe Diem Gmbh & Co.Kg | Wafer cone and production thereof |
| CN101980615A (en) * | 2008-02-25 | 2011-02-23 | 曼海姆/奥克森福特旭德楚克股份公司 | Coated comestibles and processes for their preparation |
| CN102264239A (en) * | 2008-12-23 | 2011-11-30 | 荷兰联合利华有限公司 | Coating composition for frozen confections |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106984511A (en) * | 2017-04-26 | 2017-07-28 | 大连工业大学 | Bionical super-hydrophobic interface of edible and preparation method thereof |
| CN112189751A (en) * | 2020-09-27 | 2021-01-08 | 嘉世明(珠海)食品科技有限公司 | Lipid coating of ice cream carrier and preparation process and implementation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104010520B (en) | Edible coating composition | |
| CN101039588A (en) | Low fat frozen confectionery product | |
| TR201900523T4 (en) | Coating for frosted coated or glazed frozen food products. | |
| KR101825136B1 (en) | croissant of manufacturing method | |
| TWI556745B (en) | Covered snacks | |
| TW201309217A (en) | Impregnation type puffed food and method for producing same | |
| CN103987264A (en) | Edible coating and coated food product | |
| US6472006B1 (en) | Oven-stable edible moisture barrier | |
| WO2012093139A1 (en) | Process for production of confectionery products, and confectionery products | |
| US20150110927A1 (en) | Edible coating and coated food product | |
| CA2456157A1 (en) | Biscuit for frozen confectionery | |
| EP3003055A1 (en) | Edible composition | |
| EP3087846B1 (en) | Chocolate-like food product for baking | |
| US11812763B2 (en) | Apparatus and process for coating edible receptacles | |
| CA2898905C (en) | Moisture-resistant edible food coating and method for applying the same | |
| FR3040861B1 (en) | PROCESS FOR PRODUCING A SUGARIZED FROZEN PASTE | |
| EP1594374B1 (en) | Moisture barrier composition | |
| EP3570679A1 (en) | Frozen confection sauce composition | |
| US10219524B2 (en) | Moisture-resistant edible food coating and method for applying the same | |
| WO2023186641A1 (en) | Fat-based confection compositions comprising calcium carbonate | |
| Zak | Panning: the Science behind the Practice | |
| WO2023186642A1 (en) | Fat-based confection compositions comprising calcium carbonate | |
| BR112015020994B1 (en) | APPARATUS FOR COATING AN EDIBLE CONTAINER, PROCESS FOR MANUFACTURING AN EDIBLE CONTAINER AND METHOD FOR PROLONING THE CROCANCE OF AN EDIBLE CONTAINER |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20180928 |
|
| AD01 | Patent right deemed abandoned |