Surface-coating for producing microbiologically-stable baked goo

Details Surface-coating for producing microbiologically-stable baked goo Surface-coating for producing microbiologically-stable baked goo

1990-10-10

1993-07-06

Golian, Joseph

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426302, 426310, 426549, 426653, 426654, 426 94, A21D 1508

Patent

active

052252221

ABSTRACT:
High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100.degree. F. The coating is well-suited for application to baked goods such as soft pies.

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Banwart, G. J., Basic Food Microbiology, 1981, pp. 82, 88, AVI Publishing Co., Inc., Westport, Conn.
Branen, et al., Antimicrobials in Foods, pp. 141, 146, 157-159 (Marcel Dekker, Inc. 1983).
Torres and Karel, "Microbial Stabilization of Intermediate Moisture Food Surfaces", Journal of Food Processing and Preservation, vol. 9, No. 2, pp. 107-119.

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