| 摘要 |
Foods, particularly cuts of meat and meat products, are provided with readily strippable coatings by applying an enveloping film of a composition, in molten form, of 19-70% of an ethyl cellulose of ethoxyl content 47.5-50% and of viscosity, in a 5% solution in a 4 : 1 toluene-ethanol mixture, of 6-200 cp., 15-65% of refined mineral oil of Laybolt viscosity 80-400 units at 100 DEG F., 5-30% of a colourless, odourless plasticizer which dissolves ethyl cellulose, and up to 5% of a wax ingredient melting above 100 DEG F., e.g. a paraffin wax, hydrogenated castor oil, ceresin, ozokerite, carnauba wax, beeswax, and hardening the film by cooling. The plasticizer is exemplified by acetyl tributyl citrate, phthalyl butyl glycolate, refined and deodorized castor oil, diisobutyl adipate, di-2-ethyl-hexyl phthalate, glyceryl mono-oleate and mono-stearate, alkylaryl phosphates. The composition may contain: an epoxidized long-chain fatty acid triglyceride, e.g. epoxidized soya bean oil, to inhibit hydrolytic degradation of the ethyl cellulose; an antioxidant for the ethyl cellulose and any fatty acid triglyceride present, such antioxidant being exemplified by butylated hydroxyanisole, nordihydroguaiaretic acid, 2,6-ditert. butyl-4-methyl phenol; a substance which assists in retention of clarity in the coating, e.g. citric acid, tartaric acid, or an organic phosphite such as tricresyl phosphite. |
