Coated food product and method of making same

Details Coated food product and method of making same Coated food product and method of making same

1983-04-06

1985-03-12

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Including surface coating with liquid or plastic

426305, 426575, 426296, A23L 104

Patent

active

045045020

ABSTRACT:
A coated food product of this invention is produced by applying an aqueous dispersion containing water soluble algin to the surface of a food substrate. The aqueous dispersion has a viscosity effective to substantially uniformly coat the surface of the food substrate. A dry gelling mixture is then applied to the align-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate. The film is sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof. The film is sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate. The dry gelling mixture comprises a dry carrier material and a dry gelling agent. The carrier material and gelling agent are in particulate form and have particle sizes sufficient to obtain a substantially uniform gelling mixture.

REFERENCES:
patent: 2611708 (1952-09-01), Owens
patent: 3255021 (1966-06-01), Earle et al.
patent: 3395024 (1968-07-01), Earle
patent: 3539362 (1970-11-01), Laurens
patent: 3865962 (1975-02-01), Earle
patent: 3991218 (1976-11-01), Earle
patent: 4066796 (1978-01-01), McKee
patent: 4386108 (1983-05-01), Richter

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