Compositions and methods for preparing an edible film of lower w

Details Compositions and methods for preparing an edible film of lower w Compositions and methods for preparing an edible film of lower w

1985-06-03

1987-04-28

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426138, 426273, 426392, 426415, 426 92, 426103, 426101, 426102, A23P 108

Patent

active

046613595

ABSTRACT:
Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and hydroxypropyl cellulose (HPC) in a weight ratio of 1:0.001 to 1:2. Highly preferred compositions additionally comprise mono- or di-carboxylic acid adducts such as adipic, succinic, lauric, or stearic acids in a weight ratio of acid to combined weight of shellac and cellulose of 1:33 to 1:10. In the preferred method of preparing, the shellac is cross-linked in a dry, molten mixture with the HPC by heating at 130.degree. to 175.degree. C. for 2 to 15 minutes. The coating compound while molten is dissolved in a food grade solvent, applied to a substrate, and dried. The coating compositions are particularly useful as a moisture barrier in composite food articles having phases in contact which differ substantially in water activity. Effective films range from 0.1 to 5 mils in thickness.

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