Methods for preparing a low water permeability, edible film

Details Methods for preparing a low water permeability, edible film Methods for preparing a low water permeability, edible film

1987-09-21

1989-03-07

Lusignan, Michael

Coating processes

With post-treatment of coating or coating material

Heating or drying

106218, 426 89, B05D 302, C08L 8900, C08G 834, C09F 100

Patent

active

048105341

ABSTRACT:
Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and preferably an edible member having a reactive hydroxyl or acid moiety selected from the group consisting of edible sources of polyphenolics, edible sources of benzaldehyde and derivatives, acetylated monoglycerides, polyglycerol esters, edible straight chain mono-carboxylic acid, edible di-carboxylic acids and mixtures thereof. Useful weight ratios of shellac to reactant range from 1:0.001 to 0.1. In the preferred method of preparation, the shellac is cross-linked with the reactants in a dry, molten mixture by heating at 130.degree. to 175.degree. C. for 2 to 15 minutes. The resulting 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.

REFERENCES:
patent: 3471304 (1969-10-01), Hamdy et al.
patent: 3741795 (1973-06-01), Signorino
patent: 4661359 (1987-04-01), Seaborne et al.
patent: 4710228 (1987-12-01), Seaborne et al.

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