| 摘要 |
The present invention provides a new composition for coating food and food ingredients, in particular cheese, and the use of such a composition. More in particular, a protective cheese coating is provided involving certain hydrophilic polymers as additives, allowing an improved adhesion of an outer layer of cheese wax ("paraffin"). These hydrophilic polymers are selected from the group consisting of hydrophilic polymers such as caseins, starches, modified starches, cellulose derivatives such as cellulose ethers, alginates, naturally occurring gums, such as gum arabic, fermentation produced polysaccharides such as xanthan gum. Preferred additives are carboxymethyl cellulose, hydroxyethyl cellulose, arabic gum, amylogum, starch and derivatives thereof, and casein. |
