Method for coating foodstuffs with an edible emulsion

摘要

The invention relates to an edible emulsion for coating foodstuffs, which emulsion comprises (a) 60-80 wt.% water, (b) 2-25 wt.% oil or fat, (c) 5-25 wt.% protein and (d) 0.1-3 wt.% melting salt. The invention further relates to a method for coating a foodstuff with this emulsion and to a foodstuff provided with a coating formed from the edible emulsion according to the invention.