JPS5783266A - Preparation of edible coating material - Google Patents

Preparation of edible coating material

Info

Publication number
JPS5783266A
JPS5783266A JP55158853A JP15885380A JPS5783266A JP S5783266 A JPS5783266 A JP S5783266A JP 55158853 A JP55158853 A JP 55158853A JP 15885380 A JP15885380 A JP 15885380A JP S5783266 A JPS5783266 A JP S5783266A
Authority
JP
Japan
Prior art keywords
glucose
aqueous phase
coating material
preparation
edible coating
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.)
Pending
Application number
JP55158853A
Other languages
Japanese (ja)
Inventor
Yasuo Sekizuka
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.)
Meiji Seika Kaisha Ltd
Original Assignee
Meiji Seika Kaisha 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 Meiji Seika Kaisha Ltd filed Critical Meiji Seika Kaisha Ltd
Priority to JP55158853A priority Critical patent/JPS5783266A/en
Publication of JPS5783266A publication Critical patent/JPS5783266A/en
Pending legal-status Critical Current

Links

Landscapes

  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE: To prepare an edible coating material having deoxygenating capability and capable of improving the preservability of foods, by mixing and emulsifying an aqueous phase composed of glucose, a glucose oxidase.catalase preparation, etc., and an oil phase.
CONSTITUTION: An oil phase containing edible fat or oil having an m.p. of about 20W40°C and an SFI (solid fat index) of ≥ about 30 at 30°C and an emulsifying agent having an HLB (hydrophilic lipophilic balance) of about 3W6, is mixed and emulsified with an aqueous phase containing glucose, water, crystallization preventing agent for glucose, and a glucose oxidase.catalase preparation. The ratio of the aqueous phase is ≤1/2 by weight.
COPYRIGHT: (C)1982,JPO&Japio
JP55158853A 1980-11-13 1980-11-13 Preparation of edible coating material Pending JPS5783266A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55158853A JPS5783266A (en) 1980-11-13 1980-11-13 Preparation of edible coating material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55158853A JPS5783266A (en) 1980-11-13 1980-11-13 Preparation of edible coating material

Publications (1)

Publication Number Publication Date
JPS5783266A true JPS5783266A (en) 1982-05-25

Family

ID=15680833

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55158853A Pending JPS5783266A (en) 1980-11-13 1980-11-13 Preparation of edible coating material

Country Status (1)

Country Link
JP (1) JPS5783266A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0722273A4 (en) * 1992-08-21 1996-08-21
US5939119A (en) * 1998-06-25 1999-08-17 Nestec S.A. Coating for nuts
JP2006149384A (en) * 2004-11-05 2006-06-15 Sanei Gen Ffi Inc Method for producing processed food

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0722273A4 (en) * 1992-08-21 1996-08-21
US5939119A (en) * 1998-06-25 1999-08-17 Nestec S.A. Coating for nuts
JP2006149384A (en) * 2004-11-05 2006-06-15 Sanei Gen Ffi Inc Method for producing processed food

Similar Documents

Publication Publication Date Title
EP0391124A3 (en) Cosmetic composition of double emulsion type
CA2207218A1 (en) Controlled release composition forming a reversed micellar (l2) structure or a normal micellar (l1) structure
MX9500133A (en) High internal phase water/oil emulsions.
KR940003467A (en) Low Calorie Low Fat Butter Spreads
JPS5326803A (en) Whipping oil-in-water type fatty oil emulsion
ES8301413A1 (en) Frying oil composition and process of production.
JPS5783266A (en) Preparation of edible coating material
JPS5768123A (en) Production of stable multiemulsion
JPS5791172A (en) Preparation of oil-in-water type emulsified food
CA2007770A1 (en) Lactoprotein-free low-caloric fat spread with a fat content of 20 to 60% by weight containing gelatin and solubilized starch
JPS5529943A (en) Preparation of fish-paste product
JPS57138346A (en) Emulsion-type fish-attracting agent
JPS55120745A (en) Oil-in-water-in-oil type double emulsified oil composition
JPS57122748A (en) Butter, margarin and mayonnaise mixed with konjak
JPS5564756A (en) Edible oil
JPS55150846A (en) Preparation of ethanol-containing emulsified fat (or oil) food
JPS55148056A (en) Method of making emulsified beverage composition with high nutrition
JPS5654256A (en) Surface treating agent for glass container
JPS5763053A (en) Foamy food and its preparation
JPS55120772A (en) Processing of meat
JPS5716663A (en) Preparation of "tempura"
JPS5626170A (en) Separation-type dressing
JPS57198067A (en) Preparation of emulsified dressing
JPS53145927A (en) Emulsion for hair treatment
JPS56164756A (en) Preparation of foamed cream