摘要:
A method of treating an edible tissue to improve its shelf life which comprises contacting the tissue with a liquid treating agent comprising an inert carrier, preferably an ester of alginic acid, and a food grade organic acid, preferably acetic acid. In a particular method according to the invention the tissue is treated with a second agent comprising alginic acid to form a material capable of encapsulating the tissue.
摘要:
A moisture resistant coating composition for food products comprises 45-85 % edible shellac, 10-45 % edible prolamine, and 0.3-5 % of a cellulosic plasticizing agent, the amounts being by weight based on the total amount of the three components. The composition is applied to food products as a solution in a suitable solvent such as ethanol. The composition has particular utility for coating frozen bread dough.