DD142839A1 - PLASTIC SPECIAL WAX - Google Patents

Abstract

The invention relates to a plastic special wax for Coating of cheese, especially large-volume cheese, in particular ' suitable - to ensure the specific ripening process of the cheese and the drying of the cheese as well as the formation of an undesirable. Prevent microflora. Here are the known. Coating compounds for cheese adhering defects, such as not. universal applicability due to insufficient plasticity and Cracking eliminates, as well as unwanted mold on the cheese be avoided. The wax should be from the coated cheese be peelable. This is achieved by a Wax mixture reaches, in addition to 30 bis.49 Ma .-% of a Hard paraffins with a solidification point of 56 to 62 ° C and 5 to 15% by weight of a soft paraffin with a solidification point 'of' 43 to 54 ° C, 5 to 10 wt .-% of a Vaseline with a Drop point from 38 to 50 EC, 26 to 40 Ma.-S · one · preferably commercially available butadiene-based Plasticizer with a viscosity of 6000 to 14000> cP at 80 ° C, 5 to 10 Ma, -% of a Äthylenvinylacetatcopolymerisats with a vinyl acetate content of 20 to 34% by weight and 0 to 10 Ma.-S an ester wax from Montanwachsraffination contains.

Description

Special plastic subject

Field of application of the invention

The invention relates to a plastic specialty for coating cheese, in particular large-volume cheese, which is suitable for ensuring a specific ripening of the cheese and preventing the drying of the cheese and the formation of an undesirable surface microflora.

Characteristic of the known technical solutions

The coating of cheese is done with the aim of ensuring a specific ripening process under anaerobic conditions. In addition, the mature cheese from drying out and to unwanted \ he wishes mold growth are protected. As coating materials for cheese _s agar agar and Gelantineanstriche and Vaselinschutzanstriche known pectin. Although not like the former, the vaseline protective coatings have the disadvantage that they become cracked due to a lack of plasticity and, as a result, the formation of mold and drying out. favor the cheese, but they must be removed after ripening of the cheese in elaborate washing operations. The use of pure plastic films and aqueous plastic dispersions has also been proposed, but has proven to be very labor intensive and costly. The wrapping of the cheeses with paraffin is also known for protection against dehydration of the cheese and formation of an undesirable microflora. Paraffin casings can be applied before and after maturation. Applied before the maturation process

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However, paraffin casings require a special pretreatment of the raw cheese in the interest of good adhesion. The disadvantage of pure paraffin casings is the lack of plasticity of the paraffin masses used for this purpose.

Object of the invention

It is an object of the invention to eliminate the known coating compositions for cheese adhering defects such as insufficient plasticity j cracking and costly production. ' A cheese wax is to be developed which is physiologically harmless, guarantees a normal ripening process of the cheese and prevents drying and mold growth on the cheese. The cheese wax should be universally applicable and also be completely peelable by sufficient plasticity in order to supply the mature cheese without loss of its use as a food can.

Explanation of the essence of the invention

The invention has for its object to find a plastic wax composition by combining known paraffins with other starting materials, which are desirable for the intended application benefits of pure plastics: '. or pure paraffins, but without the. to have this defect inherent in these product groups. The performance properties achieved are intended to enable the use of this wax composition in the coating of cheese. According to the invention, the object is achieved by a wax mixture ^; In addition to 30 to 49 Ma <-% of a hard paraffin and 5 to 15 Ma -% of a soft paraffin and 5 to 10 Ma% of a vaseline, and 26 to 40 Ma _e -% of a commercial butadiene - based plasticizer viscosity 6000-14000 cps at 80 ⁰ C, 5 to 10 Ma "-% of a ^{Äthylenvinylacetat-:} copolymer having a vinyl acetate 20-34 Ma" -% and 0 to 10 Ma. % of an ester wax from montan wax refining. The thermal stability of the mixture is by the addition of O ₉ OI Ma. % of a conventional antioxidant

secured based on the total mixture. _ ν

embodiments

1. 30% by weight of a hard paraffin with a freezing point

of 56 ⁰ C, 10 Ma "-% of a soft paraffin with a solidification. point of 52 ⁰ C, 6 Ma * -% of a petrolatum with a drop point of 40 ⁰ C, 35 Ma "-% of a plasticizer with a viscosity of 10,000 cps at 80 ⁰ C ₉ 10 wt .-% of a Äthylenvinylacetatcopolymerisats with a vinyl acetate content of 34% by weight and 9% by weight of an ester wax from montan wax refining are mixed with the addition of O ₉ OI% by weight of an antioxidant with stirring at max. 120 ⁰ C mixed until homogeneous.

2. 45 Ma. -% of a hard paraffin with a freezing point

of 58 ⁰ C, 14 wt .-% of a soft paraffin having a solidification point of 48 ⁰ C, 7 wt .-% of a petrolatum with a drop point of 45 C, 26 Ma <> -% of a 'softening agent with a vis-: ¹ S "6000 cP viscosity at 80 ^{0 0} and 8 Ma .-% of Äthylenvinylacetatcopolymerisats with a vinyl acetate content of 28 Ma - -% '· are with the addition of 0.01 wt .-% of an antioxidant with stirring at 120 ⁰ G max mixed to homogeneity ·

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Claims (1)

E rf i η d s ig s η s ρ ruch Plastic wax composition for coating cheese, characterized by a content of 30 "to 49% by weight hard paraffin with a solidification point of t> 6 to 62 ^° C., 5 to 15% by weight of a soft paraffin having a solidification point of 48 to 54 ⁰ C, 5 to IG Ma "-% of a petrolatum with a drop point of from 38 to 50 ⁰ C, 26 to 40 mA -.% 'a preferably prepared butadiene-based commercial plasticizer with a viscosity of 6000 to 14000'cP at 80 ^0. C, 5 to 10 Ma, -% of a Äthylenvinylacetatcopolymerisats having a vinyl acetate 20-34 Ma -.% and east to 10 Ma% -% of a Esterwachses from the montan wax refining with the addition of 0.01 Ma -.% of an antioxidant.