JPS55156580A - Food covering composition, its preparation, and preservation of food freshness - Google Patents
Food covering composition, its preparation, and preservation of food freshnessInfo
- Publication number
- JPS55156580A JPS55156580A JP6475679A JP6475679A JPS55156580A JP S55156580 A JPS55156580 A JP S55156580A JP 6475679 A JP6475679 A JP 6475679A JP 6475679 A JP6475679 A JP 6475679A JP S55156580 A JPS55156580 A JP S55156580A
- Authority
- JP
- Japan
- Prior art keywords
- food
- oils
- fats
- gum
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
PURPOSE: To obtain the titled composition capable of forming dried film for presserving food freshness, by emulsifying fats and oils to an aqueous solution comprising a) a starch hydrolyzate, b) sodium caseinate or its mixture with natural paste in the presence of an emulsifying agent.
CONSTITUTION: a) 100pts.wt. of a starch hydrolyzate having a grape sugar equivalent not more than 25, obtained by hydrolyzing starch with an acid on an enzyme is blended with b) 25W100pts.wt. of sodium caseinate or its mixture with natural paste, e.g., gum arabic, tragacenth gum, xanthan gum, guar gum to prepare an equeous solution, c) 1W15wt% based on fats and oils of an emulsifying agent, e.g., fatty acid ester of sucrose, fatty acid ester of glycerol, soybeam lecithin, etc. and d) 100W150pts.wt. of fats (or oils), e.g., soybean oil, corn oil, beef tallow, coconut oil, etc. are added to the aqueous solution which is emulisified to give the desired food covering composition.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6475679A JPS55156580A (en) | 1979-05-24 | 1979-05-24 | Food covering composition, its preparation, and preservation of food freshness |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6475679A JPS55156580A (en) | 1979-05-24 | 1979-05-24 | Food covering composition, its preparation, and preservation of food freshness |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS55156580A true JPS55156580A (en) | 1980-12-05 |
JPS6135826B2 JPS6135826B2 (en) | 1986-08-15 |
Family
ID=13267329
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6475679A Granted JPS55156580A (en) | 1979-05-24 | 1979-05-24 | Food covering composition, its preparation, and preservation of food freshness |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS55156580A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6024152A (en) * | 1983-07-21 | 1985-02-06 | Hohnen Oil Co Ltd | Method for keeping freshness of green vegetable |
US5403600A (en) * | 1992-06-30 | 1995-04-04 | Nestec S.A. | Food fluid retention system |
WO1996032019A1 (en) * | 1995-04-12 | 1996-10-17 | Philippe Peers | A method for the prevention of the secretion of the yellowish liquid with peeled cooked eggs |
CN100422283C (en) * | 2002-03-26 | 2008-10-01 | 科学与工业研究委员会 | Adhesive for prepn. of seasoning tea and its prepn. process |
JP2014513936A (en) * | 2011-03-29 | 2014-06-19 | ネステク ソシエテ アノニム | Method and composition suitable for maintaining freshness of loaf-type food |
CN104055191A (en) * | 2014-05-17 | 2014-09-24 | 浙江省农业科学院 | Aquatic product preserving method and preparation method of polysaccharide-lipid edible film solution used by aquatic product preserving method |
-
1979
- 1979-05-24 JP JP6475679A patent/JPS55156580A/en active Granted
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6024152A (en) * | 1983-07-21 | 1985-02-06 | Hohnen Oil Co Ltd | Method for keeping freshness of green vegetable |
US5403600A (en) * | 1992-06-30 | 1995-04-04 | Nestec S.A. | Food fluid retention system |
US5567453A (en) * | 1992-06-30 | 1996-10-22 | Nestec S.A. | Process of coating foods with a system for fluid retention and product thereof |
WO1996032019A1 (en) * | 1995-04-12 | 1996-10-17 | Philippe Peers | A method for the prevention of the secretion of the yellowish liquid with peeled cooked eggs |
BE1009285A3 (en) * | 1995-04-12 | 1997-01-07 | Ready Egg | Method for hinder release moisture loss and saving the appearance aspect of peeled boiled eggs. |
CN100422283C (en) * | 2002-03-26 | 2008-10-01 | 科学与工业研究委员会 | Adhesive for prepn. of seasoning tea and its prepn. process |
JP2014513936A (en) * | 2011-03-29 | 2014-06-19 | ネステク ソシエテ アノニム | Method and composition suitable for maintaining freshness of loaf-type food |
CN104055191A (en) * | 2014-05-17 | 2014-09-24 | 浙江省农业科学院 | Aquatic product preserving method and preparation method of polysaccharide-lipid edible film solution used by aquatic product preserving method |
Also Published As
Publication number | Publication date |
---|---|
JPS6135826B2 (en) | 1986-08-15 |
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