| 摘要 |
The compound for preserving the organoleptic properties of crumbed foodstuffs according to the present invention is fit to be interposed, as a thin layer, between a foodstuff to be crumbed and its corresponding crumbing layer. The compound comprises an organic fatty acid for alimentary use, or a mixture thereof, salified with a salifying agent, preferably calcium hydroxide. A suitable amount of glycerol can be added to said compound, as well as an organic solvent for alimentary use, preferably ethylic alcohol, and/or a suitable amount of water. The compound can be used in a fluid state, being more or less viscous depending on the amount of ethylic alcohol and/or water contained therein, or it can be also used in a powdery form. |
