Coating composition.

摘要

An edible moisture barrier coating comprising from 70 to 95% of an aqueous solution of a protein isolate and 30 to 5% of a mixture of a saturated lipid and emulsifier containing an amount of emulsifier from 5 to 30% based on the weight of the lipid, the lipid having a melting point higher than 30 DEG C and the emulsifier containing one or more diacetyl tartaric acid esters of monoglycerides.