Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Patent
1976-04-16
1978-01-03
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
426 94, 426 95, 426303, 426304, 426305, 426310, A21D 1508
Patent
active
040667960
ABSTRACT:
A pizza crust has a surface for receiving food ingredients such as sauce, cheese and the like. An aqueous dispersion containing water-soluble algin is applied to the food ingredient receiving surface. An aqueous gelling solution is applied to the algin-coated pizza crust for a period of time sufficient to form a substantially continuous edible algin-containing film along the food ingredient receiving surface. The film is sufficient to effectively retard the migration of material from food ingredients placed on the food ingredient receiving surface. A second algin-containing film is formed over the ingredients in the same manner as the first film was formed on the pizza crust. The algin-containing film used with the pizza is sufficient to retard dehydration from both the pizza crust and the food ingredients. The film is effective to reduce breaking and splitting of the pizza to improve the transportability thereof. The film is sufficient to constitute an oxygen barrier for retarding oxidation to prevent ingredients highly susceptible to oxidation from becoming rancid. The film is sufficient to hold the food ingredients physically in place on the pizza crust while the pizza is subjected to subsequent processing steps. Finally, the film is sufficient to retain flavors within the pizza during cooking thereof.
REFERENCES:
patent: 2547206 (1951-04-01), Hanau
patent: 2668117 (1954-02-01), Bucci
patent: 3395024 (1968-07-01), Earle
patent: 3667963 (1972-06-01), Katter et al.
Food Research, Inc.
Golian Joseph M.
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