BR112016016964B1 - Revestimento alimentício comestível, seu método de aplicação, rosquinha e seu método de preparação - Google Patents
Revestimento alimentício comestível, seu método de aplicação, rosquinha e seu método de preparação Download PDFInfo
- Publication number
- BR112016016964B1 BR112016016964B1 BR112016016964-6A BR112016016964A BR112016016964B1 BR 112016016964 B1 BR112016016964 B1 BR 112016016964B1 BR 112016016964 A BR112016016964 A BR 112016016964A BR 112016016964 B1 BR112016016964 B1 BR 112016016964B1
- Authority
- BR
- Brazil
- Prior art keywords
- donut
- coating
- edible
- edible food
- cps
- Prior art date
Links
- 238000000576 coating method Methods 0.000 title claims abstract description 204
- 239000011248 coating agent Substances 0.000 title claims abstract description 171
- 235000013305 food Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 47
- 235000012489 doughnuts Nutrition 0.000 title claims description 73
- 238000002360 preparation method Methods 0.000 title description 2
- 238000010257 thawing Methods 0.000 claims abstract description 23
- 229920000642 polymer Polymers 0.000 claims abstract description 22
- 239000003960 organic solvent Substances 0.000 claims abstract description 19
- 239000001856 Ethyl cellulose Substances 0.000 claims description 84
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 84
- 229920001249 ethyl cellulose Polymers 0.000 claims description 84
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 81
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 62
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 62
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 62
- 235000000346 sugar Nutrition 0.000 claims description 40
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- 239000000758 substrate Substances 0.000 claims description 27
- 239000007921 spray Substances 0.000 claims description 26
- 235000019441 ethanol Nutrition 0.000 claims description 21
- 230000008014 freezing Effects 0.000 claims description 20
- 238000007710 freezing Methods 0.000 claims description 20
- 235000019219 chocolate Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000049 pigment Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 62
- 239000008199 coating composition Substances 0.000 abstract description 17
- 230000002829 reductive effect Effects 0.000 abstract description 11
- 230000007547 defect Effects 0.000 abstract description 4
- 235000012465 frozen bakery product Nutrition 0.000 abstract description 4
- 235000012970 cakes Nutrition 0.000 description 82
- 235000009508 confectionery Nutrition 0.000 description 76
- 238000012360 testing method Methods 0.000 description 29
- 239000004014 plasticizer Substances 0.000 description 27
- 229920001282 polysaccharide Polymers 0.000 description 21
- 239000005017 polysaccharide Substances 0.000 description 21
- 239000011230 binding agent Substances 0.000 description 20
- 150000004676 glycans Chemical class 0.000 description 19
- 239000000047 product Substances 0.000 description 17
- 244000299461 Theobroma cacao Species 0.000 description 15
- 238000009833 condensation Methods 0.000 description 14
- 230000005494 condensation Effects 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 238000005336 cracking Methods 0.000 description 13
- 239000007787 solid Substances 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 125000001301 ethoxy group Chemical group [H]C([H])([H])C([H])([H])O* 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 230000009467 reduction Effects 0.000 description 7
- 238000005507 spraying Methods 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 235000013611 frozen food Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 230000005012 migration Effects 0.000 description 6
- 238000013508 migration Methods 0.000 description 6
- 230000035943 smell Effects 0.000 description 6
- -1 beeswax Chemical class 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 235000010980 cellulose Nutrition 0.000 description 5
- 239000000306 component Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 230000006872 improvement Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000717 retained effect Effects 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 4
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000013642 negative control Substances 0.000 description 4
- 230000008447 perception Effects 0.000 description 4
- 239000003495 polar organic solvent Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 229940099371 diacetylated monoglycerides Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 206010039509 Scab Diseases 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 229920001222 biopolymer Polymers 0.000 description 2
- 229920003086 cellulose ether Polymers 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000012459 muffins Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 238000009495 sugar coating Methods 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BZINKQHNSA-N D-Guluronic Acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-BZINKQHNSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 229920000869 Homopolysaccharide Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 108010055615 Zein Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- HRYZWHHZPQKTII-UHFFFAOYSA-N chloroethane Chemical compound CCCl HRYZWHHZPQKTII-UHFFFAOYSA-N 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 229920001688 coating polymer Polymers 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229960003750 ethyl chloride Drugs 0.000 description 1
- 230000006203 ethylation Effects 0.000 description 1
- 238000006200 ethylation reaction Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000009516 primary packaging Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 238000009517 secondary packaging Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0089—Coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201461930212P | 2014-01-22 | 2014-01-22 | |
| US61/930,212 | 2014-01-22 | ||
| PCT/US2014/047434 WO2015112193A1 (en) | 2014-01-22 | 2014-07-21 | Moisture-resistant edible food coating and method for applying the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BR112016016964A2 BR112016016964A2 (enExample) | 2017-08-08 |
| BR112016016964B1 true BR112016016964B1 (pt) | 2022-03-03 |
Family
ID=53681813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112016016964-6A BR112016016964B1 (pt) | 2014-01-22 | 2014-07-21 | Revestimento alimentício comestível, seu método de aplicação, rosquinha e seu método de preparação |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US10219524B2 (enExample) |
| EP (1) | EP3096631B1 (enExample) |
| BR (1) | BR112016016964B1 (enExample) |
| CA (1) | CA2937714C (enExample) |
| CL (1) | CL2016001850A1 (enExample) |
| ES (1) | ES2968061T3 (enExample) |
| MX (1) | MX364394B (enExample) |
| PL (1) | PL3096631T3 (enExample) |
| PT (1) | PT3096631T (enExample) |
| WO (1) | WO2015112193A1 (enExample) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3471303A (en) * | 1966-03-07 | 1969-10-07 | Archer Daniels Midland Co | Edible coating compositions and method for coating food |
| CA1190786A (en) | 1982-03-26 | 1985-07-23 | George M. Glasser | Moisture resistant coating for food products |
| US6723363B2 (en) | 2000-08-29 | 2004-04-20 | The Penn State Research Foundation | Coating foods and pharmaceuticals with an edible polymer using carbon dioxide |
| US20080145493A1 (en) * | 2006-12-14 | 2008-06-19 | Sensient Colors Inc. | Pearlescent pigment compositions and methods for making and using the same |
| US20080265055A1 (en) * | 2007-04-30 | 2008-10-30 | Ke-Ming Quan | Ultrasonic nozzle |
| HUE042917T2 (hu) | 2008-12-08 | 2019-07-29 | Mantrose Haeuser Company Inc | Bevonat cukormázas vagy glazúros fagyasztott élelmiszertermékekhez |
-
2014
- 2014-07-21 ES ES14879925T patent/ES2968061T3/es active Active
- 2014-07-21 WO PCT/US2014/047434 patent/WO2015112193A1/en not_active Ceased
- 2014-07-21 US US15/113,495 patent/US10219524B2/en active Active
- 2014-07-21 EP EP14879925.7A patent/EP3096631B1/en active Active
- 2014-07-21 PL PL14879925.7T patent/PL3096631T3/pl unknown
- 2014-07-21 CA CA2937714A patent/CA2937714C/en active Active
- 2014-07-21 BR BR112016016964-6A patent/BR112016016964B1/pt active IP Right Grant
- 2014-07-21 MX MX2016009572A patent/MX364394B/es active IP Right Grant
- 2014-07-21 PT PT148799257T patent/PT3096631T/pt unknown
-
2016
- 2016-07-21 CL CL2016001850A patent/CL2016001850A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015112193A1 (en) | 2015-07-30 |
| CL2016001850A1 (es) | 2016-12-16 |
| US10219524B2 (en) | 2019-03-05 |
| US20170006881A1 (en) | 2017-01-12 |
| EP3096631A4 (en) | 2017-12-13 |
| ES2968061T3 (es) | 2024-05-07 |
| CA2937714A1 (en) | 2015-07-30 |
| PL3096631T3 (pl) | 2024-03-11 |
| MX364394B (es) | 2019-04-25 |
| EP3096631A1 (en) | 2016-11-30 |
| BR112016016964A2 (enExample) | 2017-08-08 |
| PT3096631T (pt) | 2024-01-23 |
| CA2937714C (en) | 2023-03-14 |
| MX2016009572A (es) | 2017-05-10 |
| EP3096631B1 (en) | 2023-10-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20090098256A1 (en) | Coating compositions for dough-based goods including doughnuts and other products | |
| TWI501733B (zh) | 烘焙食品用的被覆劑及使用此被覆劑的烘焙食品 | |
| Chen et al. | Crust treatments to reduce bread staling | |
| EP3383186B1 (en) | Encapsulated fillings | |
| CN1942104B (zh) | 基于果胶的冷胶凝糕点糖衣 | |
| CA2898905C (en) | Moisture-resistant edible food coating and method for applying the same | |
| BR112016016964B1 (pt) | Revestimento alimentício comestível, seu método de aplicação, rosquinha e seu método de preparação | |
| WO2008044455A1 (fr) | Dessert glacé enrobé | |
| NO790117L (no) | Sammensetning og fremgangsmaate for paafoering av et fuktighetsbarriere-belegg paa matvarer | |
| JP7319796B2 (ja) | 焼き菓子の製造方法、焼き菓子用生地、及び焼き菓子 | |
| JP6920175B2 (ja) | 型焼き食品及びその製造方法 | |
| BE1030253B1 (nl) | Glazuur samenstellingen | |
| JP6405208B2 (ja) | グレーズミックス | |
| EP4312590B1 (en) | Alginate-free bakery creams comprising cold water swellable starch | |
| JP3165610B2 (ja) | 冷菓との複合商品用焼菓子の製造法 | |
| CA3213642A1 (en) | Edible coating composition and method for making and producing the same | |
| EP4205549A1 (en) | Method for producing macarons and a filling and macarons obtained | |
| JPS60251844A (ja) | アイシング組成物 | |
| BR112021014745A2 (pt) | Composição de massa de artigo de padaria, processo para a preparação de um artigo de padaria e artigo de padaria | |
| MX2013009000A (es) | Productos de panaderia congelados resistentes a la formacion de capas blanquecinas. | |
| HK1243883B (zh) | 无溶剂虫胶涂层组合物 | |
| TW201618677A (zh) | 穩定乳酪產品 | |
| HK1141950A (en) | Coating composition for bakery food products and bakery food products using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B15K | Others concerning applications: alteration of classification |
Ipc: A23G 3/54 (2006.01) |
|
| B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
| B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
| B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 21/07/2014, OBSERVADAS AS CONDICOES LEGAIS. |