Accession Number:

AD0633044

Title:

EDIBLE COATINGS FOR DRIED AND COMPACTED FOODS: PART 1

Descriptive Note:

Final rept. pt. 1

Corporate Author:

ARCHER DANIELS MIDLAND CO MINNEAPOLIS MN

Personal Author(s):

Report Date:

1966-04-01

Pagination or Media Count:

109.0

Abstract:

Studies are presented on the development of edible barrier materials, their application to dehydrated foods and evaluation under accelerated storage conditions, effects of atmospheric oxygen and moisture, fragmentation and abrasion, and attack by microorganisms. The most effective coating materials include hot melts of acetoglycerides and ethylcellulose mixtures of monoglycerides and polyglycolesters protein films including soy proteinate and gelatin fatty esters of amylose monoglycerides hard fats and combinations of these materials in the form of laminates or mixtures. Approved chemical preservatives, including sorbic acid, potassium sorbate, methyl and propyl p-hydroxybenzoates, were effective in retarding mold growth when incorporated in coating formulations.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE