JPS55156580A - Food covering composition, its preparation, and preservation of food freshness - Google Patents

Food covering composition, its preparation, and preservation of food freshness

Info

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
Application number
JP6475679A
Other languages
Japanese (ja)
Other versions
JPS6135826B2 (en
Inventor
Kei Omae
Takao Hanno
Kazuhiro Okuma
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Matsutani Chemical Industries Co Ltd
Original Assignee
Matsutani Chemical Industries Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Matsutani Chemical Industries Co Ltd filed Critical Matsutani Chemical Industries Co Ltd
Priority to JP6475679A priority Critical patent/JPS55156580A/en
Publication of JPS55156580A publication Critical patent/JPS55156580A/en
Publication of JPS6135826B2 publication Critical patent/JPS6135826B2/ja
Granted legal-status Critical Current

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
JP6475679A 1979-05-24 1979-05-24 Food covering composition, its preparation, and preservation of food freshness Granted JPS55156580A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (8)

* Cited by examiner, † Cited by third party
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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