| 摘要 |
Foods, exemplified by margarine, butter, cheese, meat, meat products, sausages, and bread, are given airtight coverings by dipping in, spraying with, or otherwise coating with a aqueous synthetic resin dispersion containing pectin as a plasticizer. The pectin is preferably used in conjunction with glyceryl triacetate as a solvent; a preparation containing glyceryl triacetate may be diluted with glycerol. Transparency of the coating may be modified by inclusion in the dispersion of a filler, e.g. starch, a hemicellulose, a cellulose ester or a cellulose ether; a colour may be incorporated to safeguard the food against undesirable effects of light. An example is the formulation of an aqueous dispersion of polyvinyl acetate, carboxymethylcellulose solution, starch, and a plasticizer made up of citrus pectin, glyceryl triacetate, glycerol, carboxymethylcellulose, water and castor oil. |
