Protein free non-tacky egg wash substitute
AssigneePar-Way Group
InventorRobert M. Smith
Life of this patent
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Abstract
A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial preservatives, a vegetable gum, an alginate and an edible food grade acid. The resulting composition is storage stable at room temperature. It is protein and milk free. It is also sugar free. In use, the surface glaze is sprayed on the bakery product either before or after baking to provide a high gloss shine. The surface glaze composition according to the invention is particularly useful on pies to provide a glaze that is crack resistant and on baked products with flaky crusts.
Claims18
A surface glaze forming composition for use on bakery products comprising;
- a) a modified food starch in an amount of about 10% to 25% by weight;
- b) water in an amount of about 70% to 90% by weight
- c) a vegetable gum in an amount of about 0.05% to 0.2% by weight;
- d) an alginate in an amount of about 0.05% to 0.2% by weight;
- e) a preservative;
- f) a food grade acid;
- g) said composition being essentially sugar and maltodextrin free.
A glaze forming composition for bakery products comprising;
- a) a modified food starch;
- b) water;
- c) a vegetable gum;
- d) an alginate;
- e) a preservative;
- f) a food grade acid;
- g) said composition being essentially sugar and maltodextrin free.
Dependencies are inferred from the claim text.