| 摘要 |
An edible moisture barrier composition for application to baked goods comprises a water in oil emulsion or colloidal dispersion prepared from (i) an acetylated monoglyceride, or a triglyceride, fat or wax plus an emulsifier, and (ii) an aqueous solution of a dextrin or other soluble saccharides or polysaccharide. The emulsion, prepared by the addition of heat and agitation, is applied at 110-180 DEG F to the surface of a food product at 90-100 DEG F by dipping, enrobing, spraying or any other suitable application means, the excess is removed by suitable means and the coating allowed to set or dry prior to further processing or packaging of the food. The composition is particularly useful for preventing glaze breakdown in subsequently glazed yeast-raised doughnuts, and may comprise 25-75% (i), 6-40% saccharide &c. and 12-43% water. |
