Method for preparing aerosol packaged glaze forming composition

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging

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426658, 426394, 426399, 426116, 426475, 426 94, 426302, A21D 1508, A23L 100, A23L 300, B65B 3100

Patent

active

051281619

ABSTRACT:
A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a microbial inhibitor to effectively retard microbe growth. The composition is rendered essentially chloride ion free by circulating the concentrate through an anionic or mixed ion exchange resin bed. The substantially chloride ion free concentrate is then heat pasteurized and preferably purged with an inert gas. The concentrate is then added to a typical metal aerosol container (e.g., tin coated steel or aluminum) which is then charged with an appropriate propellant. The resulting aerosol packaged glaze forming composition has a low pH which retards microbial growth while at the same time is only mildy corrosive to its container.

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Food Engineering, "New Aerosol Formulations Consumer Tested" May 1966, pp. 112-114.
The Functional Edge-Maltrin, p. 5.

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