| 摘要 |
Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while remaining clear for at least 24 hours at 25 DEG C. or below, provides a greatly improved stability to the coated foodstuff compared with the unhydrogenated oil. The partially hydrogenated oil is preferably of low trans-content and may have an Iodine Value as little as 2 units below that of the original oil. Preferably it is obtained by hydrogenation at a temperature below 125 DEG C. using a fresh, unsulphured metal hydrogenation catalyst.
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