Method of making gluten colloidal dispersions and edible coatings therefrom
AssigneeOpta Food Ingredients, Inc.
InventorsRichard B. Cook, Mark L. Shulman
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Abstract
Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.
Claims35
A method for making an aqueous, colloidal dispersion of gluten microparticles, comprising the steps of:
- a) preparing an aqueous acid dispersion of gluten comprising an opaque, particulate starch under agitating conditions to yield a colloidal dispersion of gluten microparticles which is stable and homogeneous under storage conditions;
- and
- b) at least partially hydrolyzing opaque, particulate starch present in the gluten to yield a colloidal dispersion that can impart a glossy coating on a substrate.
A method for making an aqueous, colloidal dispersion of gluten microparticles, comprising the steps of:
- a) preparing an aqueous acid dispersion of gluten comprising an opaque, particulate starch under agitating conditions to yield a colloidal dispersion of gluten microparticles which is stable and homogeneous under storage conditions;
- b) at least partially hydrolyzing opaque, particulate starch present in the gluten by treating the gluten with a starch hydrolyzing enzyme at a temperature suitable for enzyme activity, to yield a colloidal dispersion that can impart a glossy coating on a substrate;
- and
- c) deactivating the enzyme.
Dependencies are inferred from the claim text.