Food coating composition and a process of preparing a food composition using same
AssigneeNestec S.A.
InventorsRobert M. Adams, Nicholas Melachouris, George Tonner, Dharam V. Vadehra
Life of this patent
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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.
Claims30
A process for preparing a food product composition comprising:
- homogenizing ingredients to form an emulsion, wherein the ingredients consist essentially of a saturated lipid which has a melting point higher than 30.degree. C., an aqueous solution of a protein isolate, and emulsifiers consisting of at least one diacetyl tartaric acid ester of monoglycerides and at least one glyceride selected from the group consisting of a monoglyceride, a diglyceride and an acetylated monoglyceride having from 12 to 20 carbon atoms, wherein the protein isolate solution is in an amount of from about 70% to about 95% by weight based on the weight of the emulsion, wherein the lipid and emulsifiers are in an amount of from about 5% to about 30% by weight based on the weight of the emulsion and wherein the emulsifiers are in an amount of from about 5% to about 30% by weight based on the weight of the lipid;
- and
- coating the emulsion onto a food product.
An edible food coating emulsion consisting essentially of a protein isolate, water, a saturated lipid and emulsifier wherein the lipid has a melting point higher than 30.degree. C., wherein the emulsifier consist of at least one diacetyl tartaric acid ester of monoglycerides, and at least one glyceride selected from the group consisting of a monglyceride, a diglyceride and an acetylated monoglyceride having from 12 to 20 carbon atoms, and wherein the lipid and emulsifier are in an amount of from about 5% to about 30% by weight based on the weight of the emulsion, wherein the emulsifiers are in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and wherein the protein isolate is in an amount of from about 8% to about 40% by weight based upon the combined weight of the isolate and water of the emulsion.
A process for preparing a food product composition comprising.
- homogenizing ingredients to form an emulsion wherein the ingredients consist essentially of a saturated lipid which has a melting point higher than 30.degree. C., an aqueous solution of a protein isolate, a polyalcohol, and emulsifiers consisting of at least one diacetyl tartaric acid ester of monoglycerides and at least one glyceride selected from the group consisting of a monoglyceride, a diglyceride and an acetylated monoglyceride having from 12 to 20 carbon atoms, wherein the protein isolate solution is in an amount of from about 70% to about 95% by weight based on the weight of the emulsion, wherein the lipid and emulsifiers are in an amount of from about 5% to about 30% by weight based on the weight of the emulsion and wherein the emulsifiers are in an amount of from about 5% to about 30% by weight based on the weight of the lipid;
- and
- coating the emulsion onto a food product.
An edible food coating emulsion consisting essentially of a protein isolate, water, a saturated lipid, emulsifiers and a polyalcohol, wherein the lipid has a melting point higher than 30.degree. C., wherein the emulsifiers consist of at least one diacetyl tartaric acid ester of monoglycerides, and at least one glyceride selected from the group consisting of a monoglyceride, a diglyceride and an acetylated monoglyceride, and wherein the lipid and emulsifiers are in an amount of from about 5% to about 30% by weight based on the weight of the emulsion, wherein the emulsifiers are in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and wherein the protein isolate is in an amount of from about 8% to about 40% by weight based on the combined weight of the isolate and water of the emulsion.
Dependencies are inferred from the claim text.