Cheese coating composition and method for producing a protective

Details Cheese coating composition and method for producing a protective Cheese coating composition and method for producing a protective

1995-04-03

1996-05-14

Pratt, Helen

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426302, 426304, 426582, A23B 410

Patent

active

055165362

ABSTRACT:
An improved cheese coating composition comprising specifically defined acetic acid esters of monoglycerides of long-chain fatty acids predominantly comprising stearic acid and behenic acid and a method for producing protective coatings on cheese, as well as a body of cheese bearing on its surface a coating of the improved coating composition.

REFERENCES:
patent: 2615159 (1952-10-01), Jackson
patent: 2615160 (1952-10-01), Baur
patent: 2745749 (1956-05-01), Fuege et al.
patent: 3000748 (1961-09-01), Clark
patent: 3388085 (1968-06-01), Levkoff et al.
patent: 3667970 (1972-06-01), Scheide
patent: 5142072 (1992-08-01), Stipp et al.
"Modification of Vegetable Oils. XII. Plasticity of Some Aceto Derivatives of Monostearin", R. O. Fuege et al., The Journal of the American Oil Chemists' Society, Jan. 1952, vol. 29, pp. 11-14.
The acceptability of Cooked Poultry Protected by an Edible Acetylated Monoglyceride Coating During Fresh and Frozen Storage, Mary E. Zabik and Lawrence E. Dawson, Food Technology, Jan., 1963, pp. 87-91.
"Acetylated Monoglycerides as Coatings for Selected Foods", Gerald T. Luce, Food Technology, vol. 21, Nov, 1967, pp. 48 to 54.

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