NZ336290A - Method for coating cheese with a hydrophobic layer and a hydrophilic layer and resulting coated cheese - Google Patents

Abstract

A method for coating cheese with an edible coating is provided. The method involves applying successively at least one layer of an edible hydrophobic composition, and at least one layer of an edible hydrophilic composition, directly onto the cheese. An emulsifying agent is present in the hydrophobic layer adjacent to a hydrophilic layer, the hydrophilic layer adjacent to a hydrophobic layer or to the interface between a hydrophobic layer and a hydrophilic layer.

Description

Process for coating cheeses, and the resulting coated cheeses The invention relates to a novel process for 5 coating cheeses and to the resulting coated cheeses.

To improve the appearance and preservation of foodstuffs, packagings are traditionally chosen which have the following properties: - water barrier properties to avoid unduly high 10 dehydration of the product; - sufficient mechanical strength properties to guarantee protection of the product.

An edible coating, wtfich offers the same mechanical and resistance characteristics as 15 traditional packagings, but which can be eaten and which would thus avoid the build-up of refuse, is of major interest.

The edible character of these coatings commands the following properties: - they must not impart an off-taste and must be as neutral in taste as possible - their texture must be barely perceptible or pleasant and melting; - they must be as nongreasy to the touch as 25 possible.

A large number of edible films and coatings for protecting food products are known.

They are distinguished according to their structure. 3 0 Edible coatings have a structure which is formed directly on the foodstuffs and made from film-forming materials which are used in liquid form. Edible films are structures which are independently preformed, without being supported by the foodstuff. 35 The basic materials used for making edible films or coatings can be classified in three categories: - the polyosides, which have good film-forming properties. Owing to the hydrophilic nature of these PCT/FR97/0226Q molecules, the films constitute efficient barriers to oils and fats, but their water barrier properties are inferior. Films made from these components which may be mentioned by way of example are those described in 5 patents WO 93/06752 and EP 0 542 510, which are starch-based, in patent EP 429 817, which are alginate-gel based, and in patent EP 0 547 783, which are carragheenan-based.

Proteins: the barrier properties of these films 10 are similar to those of the films made from polyosides, hence the inferior water barrier properties. Protein-based films which may be mentioned by way of example are those described in patent flP 0 244 661, which are collagen-based, in patent US 3 642 498, which are 15 keratin-based, or in patent EP 0 593 123, where a coating is made by suspending and evaporating a mixture of animal proteins (collagen, lactoprotein, egg proteins) and plastifiers (polyethylene glycol, sorbitol, glycerol). 2 0 There have also been proposed coatings based on protein/polysaccharide mixtures. Patents which may be mentioned by way of example are EP 0 090 539, which is based on a mixture of gums and zein, to which a plastifier is added, and WO 92/01394, which is based on 25 proteins (globulins, caseins, albumins and the like) and polysaccharides (alginates, carragheenans, gum arabic and the like).

- Lipids: in comparison with the protein films and the polyoside-based films, lipid films have 3 0 excellent water barrier properties, but exhibit stability problems (in particular regarding oxidation), texture problems (greasy to touch) and mechanical strength problems. Lipid-based films which may be mentioned by way of example are those described in 35 patent EP 0 464 881, which is based on soya oil, cotton seed oil and palm oil, in patent US 5 13 0 150, which is based on a mixture of waxes and soya oil, cotton seed oil and palm oil, patent EP 0 410 495, which is based on fatty acid polyesters, and patents US 4 569 847 and PCT/FR97/0226B 4 567 047, which are based on a mixture of powdered cheese with high lipid content, butter of high melting point, stearin and an emulsifier.

Moreover, to combine the water barrier 5 properties of the lipid components with the mechanical properties of the protein, or polyoside-based, components, composite structures which combine these two types of constituents have been described and developed.

A first known structure is a composite coating whose preparation method is based on preparing an emulsion (suspension or dispersion of immiscible constituents).

Composite films obtained by emulsion are 15 described in a large number of patents. Patents which may be mentioned by way of example are US 3 653 925 which is based on gluten (proteins) and lipids, EP 0 208 791, which is based on butter of high melting point, maltodextrin, milk serum, lactose and an 20 emulsifier, EP 0 471 558, which is based on an emulsion of proteins or of polysaccharides and of lipids with an emulsifier, and EP 0 547 551, which is based on an emulsion of modified starch, gelatin, water, lipids and an emulsifier.

Equally, patent EP 0 594 258 describes a coating based on proteins and emulsified milk fats, together with melting salts, and patent EP 0 451 491 describes a coating based on an emulsion of milk protein isolates and saturated lipids which are used as 3 0 barrier layer in pizzas.

However, the barrier properties of the emulsion are insufficient for good preservation of the product and obtaining long shelf lives. Moreover, the incorporation of fats within the protein network 3 5 weakens its strength and thus weakens its mechanical properties. Moreover, application of the coatings in the form of emulsions imparts on the product an unpleasant greasy touch upon contact with the fingers.

PCT/FR97/0226Q A second known structure is a composite film whose preparation method is based on making multilayered structures in a horizontal position, which are preformed before application.

Patents which may be mentioned by way of example are WO 87/03453, which describes the preparation of a film by applying two successive layers of a composite film made by dispersing methylcellulose, hydroxypropylcellulose and waxes or edible fatty acids 10 in an ethanol-based solvent, WO 86/00501, which describes the preparation of a film by two possible methods: a first layer, which consists of a cellulose or protein derivative dissolved in a solvent and dried, and a second lipid layer, or a first layer consisting 15 of an emulsion followed by a second lipid layer.

The method by which these films are made naturally affects their water vapour barrier properties, the best results being obtained by making preformed multilayer films.

Thus, for example, it was possible to compare the water vapour barrier properties of films consisting of gluten only, of a gluten/wax emulsion, and of a gluten/wax bilayer.

At a thickness of 0.060 mm, the gluten film has 25 a water vapour permeability of 1.05 (g.mm/m2/j /mm Hg) at 30°C, the emulsion-based film has a permeability of 0.18 at 3 0°C, at a thickness of 0.120 mm, and the bilayer film has a barrier property of 0.005 at a thickness of 0.020 mm (B. CUQ-Emballage Digest - Oct. 30 1994, p. 38).

Moreover, the properties required for an edible coating depend on the food product to be coated. In the case of the present invention, the product to be coated is a cheese, whose dry matter is preferably under 65% 35 and which preferably has a water activity of above 0.95.

These characteristics, which are intrinsic to cheeses, require particular water barrier properties.

PCT/FR97/O2260 The applicant has now discovered a process for coating cheeses, which consists in directly applying at least one layer of an edible film-forming hydrophobic composition, and at least one layer of an edible film-5 forming hydrophilic composition, successively to the cheese to be coated, an emulsifier being present in the hydrophobic layer next to a hydrophilic layer, the hydrophilic layer next to a hydrophobic layer, or at the interface between a hydrophobic layer and a hydrophilic layer.

These layers are applied directly onto the cheese by methods of dipping, spraying or coating by passing through a falling curtain, followed by drying, without preforming films beforehand.

Spraying is carried out advantageously by an air-free process (propulsion of the liquid by hydraulic pressure) to avoid the formation of "snow" upon contact with the air used in the pressurized-air spraying systems.

A preferred embodiment of the process according to the invention is characterized in that the following steps are carried out successively: a) applying a hydrophobic composition in the molten state to the cheese to be coated; b) allowing the layer formed to solidify; c) if appropriate, repeating steps a) and b) with identical or different hydrophobic compositions; d) applying an aqueous solution of a 3 0 hydrophilic composition to the layer(s) formed; e) allowing the layer of the hydrophilic composition to dry; f) if appropriate, repeating steps d) and e) with identical or different solutions of hydrophilic compositions.

Whichever process is used, the temperature at which the fatty layer is applied is advantageously between 3 0°C and 70°C (depending on the fatty PCT/FR97/O2260 composition used) , so that all the fats are in the liquid state.

The temperature at which the hydrophilic solution is applied is such that it does not lead to 5 melting of the underlying fatty layers, preferably under 40°C.

The coated cheese is preferably dried at a temperature between 15 and 3 5°C, the humidity being between 3 0 and 50%.

The hydrophobic layer(s), which are in contact with the product, guarantee the water vapour barrier properties, and the outer hydrophilic layer(s) guarantee the mechanical properties and prevent the coating from being greasy to the touch. 15 The identical or different hydrophobic layer(s) are composed of lipids. More particularly, the lipids can be chosen amongst vegetable and animal fats, preferably fats from milk, which, alone or as a mixture, allow sensory defects to be kept down. 2 0 The hydrophobic layer(s) are preferably composed of lipids which are characterized by a solid fat index of between 35 and 75%, preferably between 42 and 70%, at 5°C, and between 5 and 50%, preferably between 8 and 41%, at 25°C.

The hydrophobic layer(s) are advantageously composed of milk fats, which are characterized by a solid fat index of between 52 and 55% at 5°C and 20 to 34% at 25°C.

The choice of components of this layer is 30 particularly important as the fats which are retained must have crystallization characteristics which allow simultaneously rapid crystallization and good plasticity to keep down cracking, and thus to guarantee the homogeneous covering which is necessary to protect 35 the product.

These physical properties can be obtained by varying the physical properties of the fatty composition used.

These characteristics are advantageously obtained by mixing fat of low melting point and fats of high melting point. A highly suitable mixture is composed of anhydrous fat having a melting point of 5 between 0 and 30°C (which corresponds to a solid fat content of approximately 50% at 5°C and approximately 11% at 2 5°C) and an anhydrous fat having a melting point of between 35 and 45°C (which corresponds to a solid fat content of approximately 66% at 5°C and 10 approximately 37% at 25°C) in a ratio of between 25/75 and 50/50.

The hydrophobic layer(s) are thus prepared by mixing two types of fat in the ratios required and melting the mixture at a temperature between 45 and 15 55°C.

After melting, the mixture advantageously has a viscosity of between 10 and 17 mPa.s. The fats used originate advantageously from milk or from a mixture of vegetable/milk fat. 2 0 The lipid layer can advantageously act as a carrier for flavours, colorants, preservatives and the like.

The identical or different hydrophilic layer(s) are composed either of one or more compounds selected 25 from the group of the polyosides, or of one or more compounds selected from the group of the proteins, or of the mixture of one or more compounds of these groups.

Amongst the group of the polyosides, vegetable 3 0 and microbial gums, starch, cellulose and its derivatives, alginates and carragheenans may be mentioned by way of example. The advantage of the polyosides is to keep down the glossy character of a layer composed of proteins.

Examples from the protein family which may be mentioned are zein, collagen, ovalbumin, soya proteins, casein, albumin, globulins and keratin.

The hydrophilic layer is preferably composed of proteins of animal origin, preferably milk proteins.

PCT/FR97/O2260 These milk proteins are preferably selected from amongst the caseinates, more particularly sodium caseinate, and/or serum proteins, more particularly lactalbumin and lactoglobulin. When the hydrophilic 5 layer is composed of a mixture of casein/serum proteins, the serum protein content is advantageously between 3 and 10% of the total protein content of the hydrophilic composition.

The protein content of the hydrophilic solution 10 is advantageously between 5 and 20%.

A plasticizer may advantageously be added to the hydrophilic layer(s) to improve its/their mechanical properties. The plasticizers used are advantageously selected from the family of the polyols, 15 preferably sorbitol or glycerol. The plasticizer content is between 1/4 and 1/2 of the total protein content of the hydrophilic solution, that is to say between 1.25 and 10% of the composition of the hydrophilic solution.

For example, if the hydrophilic layer is composed of milk proteins, starch may be added to the former at a ratio of 3 to 5% to avoid the shiny appearance of a protein film.

The resulting film-forming solution has a 25 viscosity of between 0.03 and 0.05 Pa.s at 35°C.

This hydrophilic surface layer can advantageously be a medium for ingredients (pepper, almonds, nuts, cereals), either for providing a contrast in texture or as a decorative element or 3 0 flavour-preserving medium, and the like.

An emulsifier is incorporated into the hydrophobic layer which is next to a hydrophilic layer, into the hydrophilic layer which is next to a hydrophobic layer, or into the interface between a 35 hydrophobic layer and a hydrophilic layer, thus forming an intermediate layer. The task of this emulsifier is the adhesion between the hydrophobic and the hydrophilic layers.

The emulsifier content is preferably between 0.5 and 3% of the composition, more preferably between 1 and 3% of the composition. This emulsifier is preferably selected from the family of the 5 monoglyceride diacetyl tartrate and the distilled monoglycerides. Any other suitable emulsifier comes within the sphere of the invention.

According to a first embodiment of the invention, the coating is composed of a single 10 hydrophobic layer and a single hydrophilic layer. An emulsifier is incorporated into one or the other of the layers.

According to a second embodiment of the invention, the coating is composed of two hydrophobic 15 layers and one hydrophilic layer. In this case, an emulsifier is incorporated into one or the other of the two latter layers, preferably into the hydrophobic layer which is next to the hydrophilic layer.

The advantage of depositing a second 2 0 hydrophobic layer onto the first hydrophobic layer is to fill up the small cracks in the first hydrophobic layer, which are caused by the surface irregularities of the product. The composition of this second hydrophobic layer will be similar or different to the 25 first layer with regard to origin and properties of the fats used.

According to a third preferred embodiment of the invention, the coating is composed of at least one hydrophobic layer, an intermediate layer composed of an 3 0 emulsifier, and a hydrophilic top layer.

The coating process according to the invention can be applied to any type of cheese.

"Cheese" is to be understood as meaning products defined by law under the term cheese, as well 35 as milk products sold under other denominations which can contain non-milk constituents, such as base materials of vegetable or animal origin (meat products). Processed cheeses are also within the scope of the invention.

The coating process according to the invention is suitable for all types of cheese, whatever their shape and weight. However, it is particularly appropriate for coating small cheeses (between 5 and 5 50 g) , which are then gathered together in a bag, a flow-pack, a box or any other suitable packaging.

Unless the context clearly requires otherwise, all percentages are given in percent by weight.

The coating according to the invention will be 10 understood better with reference to the examples hereinbelow, which are only given by way of illustration and not by way of limitation.

EXAMPLE 1 A first hydrophobic mixture (1) of the 15 following composition is prepared: - 71% of an anhydrous milk fat with a melting point of between 35 and 45°C, - 27% of an anhydrous milk fat with a melting point of between 0 and 35°C, - 2% of an emulsifier, monoglyceride diacetyl tartrate.

The fat mixture is melted at 50°C, with gentle stirring. After melting, the emulsifier is added, and the mixture is kept at 50°C for 15 minutes with 25 vigorous stirring.

In parallel, a hydrophilic mixture (2) composed of 10% (that is to say 66.7% dry matter) of sodium casemate, 5% (33.3% dry matter) of sorbitol and water as the remainder is prepared. The caseinate is 30 dissolved in the water at 30°C in a Stephan-cutter for 15 minutes with stirring in vacuo at 900 rpm.

The sorbitol is added, and the mixture is homogenized by stirring in vacuo for 10 minutes at 900 rpm.

A 20 g piece of pressed cheese is coated by dipping into the bath of composition (1), which is kept at 50°C, in two separate dipping cycles, each of which allows approximately 20 mg of material to be deposited per cm2, and which end with a crystallization phase at 40 14°C for 2 minutes, and by dipping into solution (2), is left to which is kept at 30°C. The -ee-atod—product INTELLECTUAL PROPERTY OFFICE OF N.Z. 2 9 JUN 2001 DCPPivrn WO 98/25477 - 11 - PCT/FR97/02260 dry for 15 minutes in an oven set at 3 0°C and 40% humidity. The protein coating thus formed has a thickness of between 2 0 and 3 0 pm.

The coated cheeses are gathered into groups of 5 10 and packaged in a flow-pack; the resulting coating is virtually imperceptible in the mouth.

EXAMPLE 2 1) A first hydrophobic mixture composed of 100% anhydrous milk fat with a melting range of between 35 and 45°C is prepared. This fat is melted at 50°C with gentle stirring. The melted mixture is kept at this temperature with gentle stirring. It is applied to a 10 g piece of pressed cheese by* spraying with the aid of an air-free spraying system (NORDSON apparatus with _ 15 spray-circuit heating, fat throughput approximately 2.55 kg/h; angle of dispersion of the spray nozzle = 80°) . ;The cheese is sprayed on one side by being passed under the spray nozzle. This first deposit 20 crystallizes within two minutes at 14°C. The cheese is then turned round, and the same process is repeated to cover the second side of the cheese. ;2) In parallel, a second hydrophobic layer is prepared, which consists of a mixture of 97.5% of an ;25 anhydrous milk fat with a melting range of 0 to 35°C and 2.5% of a monoglyceride IMWITOR 595 (HULS) at a melting point of 70°C, which acts as emulsifier. ;The fat is melted at 40°C in a water bath with gentle stirring. After the fat has melted completely, 30 it is brought to 70°C, with gentle stirring. The emulsifier is added and the mixture is stirred vigorously for a minimum of 15 minutes at 70°C. It is applied to the cheese at 70°C in two stages, as described under 1). ;35 3) A hydrophilic layer, which consists of a mixture of 13% sodium caseinate (LACTOBRETAGNE) (78% dry matter) and 3.5% of glycerol (21.22% dry matter) and water as necessary, is made. ;WO 98/25477 ;- 12 - ;PCT/FR97/02260 ;The caseinate is dissolved in water at 3 0°C in a Stephan cutter with stirring at 900 rpm in vacuo, for 15 minutes. ;The glycerol is added and the mixture is 5 homogenized by stirring at 900 rpm in vacuo for 10 minutes. It is applied to the first side of the cheese by spraying with the aid of an air-free spraying system (the same NORDSON apparatus which has been used for depositing the layers of fat) . Drying is done in an ;10 oven for 15 minutes at a temperature of 35°C and a humidity of 40%. After the cheese has been turned round, the film-forming solution is applied to the second side under the same conditions as described above. ;15 The resulting coating is virtually imperceptible in the mouth. ;EXAMPLE 3 ;A first hydrophobic layer is made which consists of a mixture of 10% of palm-oil-based ;2 0 triglycerides with a melting point of between 56 and ;60°C, 88% of anhydrous milk fat with a melting range of 0 to 35°C and 2% of the monoglyceride of the brand IMWITOR 595 (HLS) which has a melting point of 70°C and acts as emulsifier. ;25 The fat mixture is melted at 7 0°C in a water bath, with gentle stirring. After the fat mixture has melted completely, the emulsifier is added, and the mixture is kept at 70°C for a minimum of 15 minutes with vigorous stirring. ;3 0 A first layer is applied to a 40 g piece of pressed cheese by rapidly dipping the product into the fat bath at 70°C. Crystallization takes place at 10°C for 2 minutes, a second coating is applied by rapidly dipping the cheese into the fat bath at 7 0°C. ;3 5 Crystallization takes place at 10°C for 2 minutes. Each dipping allows approximately 20 mg of fat to be deposited per cm2 of cheese. ;A third layer is applied which consists of a mixture of 10% sodium caseinate (LACTOBRETAGNE) (62.5% ;WO 98/25477 ;- 13 - ;PCT/FR97/02260 ;of dry matter), 5% of sorbitol (31.25% of dry matter) and 1% maize starch (ROQUETTE) (6.25% of dry matter). ;The caseinate and the starch are dissolved in the water, which has been heated to 30°C, in a Stephan 5 cutter with stirring at 900 rpm in vacuo for 15 minutes. The sorbitol is added, and the mixture is homogenized with stirring at 900 rpm in vacuo for 10 minutes. The mixture is dried in an oven at 30°C and a humidity of 40%. The resulting hydrophilic coating has 10 a thickness of approximately 30 jim. ;The products are packaged in a box. ;The coating thus obtained is virtually imperceptible in the mouth. It has a matt appearance. ;EXAMPLE 4 ;15 A first hydrophobic layer is prepared which consists of a mixture of 71% of anhydrous milk fat with a melting point of between 35 and 45°C, 27% of anhydrous milk fat with a melting range of 0 to 35°C, and 2.5% of monoglyceride diacetyl tartrate, which acts 2 0 as emulsifier. ;The fat mixture is melted at 50°C in a water bath, with gentle stirring. ;After the mixture has melted completely, an emulsifier is added, and the mixture is kept at 50°C 25 with rapid stirring for a minimum of 15 minutes. ;It is applied to a 10 g piece of pressed cheese by rapidly dipping it into the fat bath at 50°C. Crystallization takes place at 14°C over 2 minutes. ;The resulting deposit is approximately 20 mg of 30 fat per cm2 of cheese. ;A second hydrophilic layer is prepared which consists of 10% sodium caseinate, 5% of serum protein (ALACEN 472 NEW ZEALAND MILK PRODUCT) , 9% sorbitol and water (to 100%) . ;35 The caseinate and the serum proteins are dissolved m water at 25°C in a Stephan cutter in vacuo with stirring at 900 rpm for 10 minutes. It is cooled to 30°C with stirring in vacuo. The mixture is brought ;INTELLECTUAL PROPERTY OFFICE OF N.Z. ;2 9 JUN 2001 RECEIVED ;WO 98/25477 ;- 14 - ;PCT/FR97/02260 ;to 75°C with stirring at 900 rpm in vacuo over 10 minutes. It is cooled to 30°C with stirring in vacuo. ;The plasticizer is added, everything is homogenized in vacuo with stirring at 900 rpm for 15 5 minutes. The mixture is applied by rapidly dipping the cheese into a bath at 3 0°C. ;It is applied by rapidly dipping the cheeses into the bath, which is kept at 30°C. ;The cheeses thus coated are rolled in the 10 elements appearing on the cheese surface, thus creating a contrast in texture with the cheese paste. ;These elements shown can be a mixture of broken cashew nuts and of sesame seeds*. The protein layer is dried statically at 7°C in the refrigerator, and the 15 coated products are packaged in bags.

The coating thus obtained is virtually imperceptible in the mouth.

EXAMPLE 5 A processed cheese is prepared by melting at 20 90°C a mixture of cheeses, butter and milk powder together with 3% of sodium polyphosphates, which mixture is made into balls of 20 g by passing it through a diaphragm-type apparatus at 3 0°C, for example the one sold by RHEON.

The hydrophobic and hydrophilic layers are prepared as described in Example 3.

The balls of processed cheese are coated with a hydrophobic coating by dipping them for a first time into a bath composed of the hydrophobic layer at 70°C, 30 the hydrophobic layer being composed of a mixture of 10% of palm oil triglycerides with a melting point of between 56 and 60°C, 88% of anhydrous milk fat with a melting range from 0°C to 35°C, and 2% of monoglycerides of the brand IMWITOR 595 (sold by HULS) 35 which have a melting point of 70°C. Crystallization takes place at 10°C for 2 minutes.

This first dipping step is followed by a second dipping step into a bath of the hydrophilic layer, which is composed of 10% of sodium caseinate (Lactobretagne) of 62.5% dry matter, 5% of sorbitol (Roquette) of 31.25% of dry matter, and 1% of maize (Roquette) . The coated product is left to dry in an oven at a temperature of 3 0°C and a humidity of 40%.

The coated cheese balls are packaged in a bag.

EXAMPLE 6 The novel edible coating according to the invention has outstanding water barrier properties.

The advantages of the coating according to the 10 invention in terms of water loss (expressed in g of water/100 g of product) of a cheese after 15 days of refrigerated storage (7°C, humidity between 50 and 60%) is shown clearly in the comparative table which follows.

To do this, a product without coating, a product coated with an emulsion composed of sodium caseinate (50%), sorbitol (25%) and anhydrous milk fats (AMF) with a melting point of between 0 and 35°C (25%) are compared with a product covered with a coating 2 0 according to the formulations of Examples 1 to 4.

Composition of coating Coated product Water loss (in weight based on the product) Uncoated product Pressed cheese (20g) -40% According to Example 1 Pressed cheese (20 g) 0.2-0.4% According to Example 1 Processed cheese (20 g) 1.5-2% According to Example 2 Pressed cheese (20 g) 0.3-0.5% According to Example 3 Pressed cheese (20 g) 1.5-2% According to Example 4 Pressed cheese (20 g) 0.2-0.4% Emulsified coating Pressed cheese (20 g) -30% The results shown in the table show clearly the advantages of the coating according to the invention on keeping cheeses and their water losses in comparison with an emulsified coating and an uncoated cheese.

EXAMPLE 7 The novel edible coating according to the invention has outstanding mechanical properties.

The mechanical properties are determined on films poured out flat in Petri dishes from the protein solution described in Example 1 and dried overnight at ambient temperature. The films thus obtained are packaged for 24 hours at a minimum of 20°C and a humidity of 75% before being subjected to a traction and penetration test, whose results are given in the tables which follow: Table 1 Penetration characteristics of the above films based on sodium caseinate Composition as dry matter Film thickness (um) Load at breaking (N) Change in dimension at breaking (mm) Modulus of elasticity (N/mm) Sodium caseinate: 66.7% Sorbitol:33.3% 100 39 .4±1.3 6.5±0.07 9.5±0.6 Table 2 Traction characteristics of the above films based on sodium caseinate Composition as dry matter Film thickness (urn) Load At breaking (N) Change in dimension at breaking (mm) Modulus of elasticity (N/mm) Sodium caseinate: 66.7% Sorbitol:33.3% 100 ±0.1 • 46 . 7±1.57 0.6±0 .1

Claims (26)

' / ^ V./ WO 98/25477 - 18 - PCT/FR97/02260 What we claim is:

1. Process for coating cheeses, which consists in directly applying at least one layer of an edible 5 hydrophobic composition, and at least one layer of an edible film-forming hydrophilic composition, to the cheese to be coated successively an emulsifier being present in the hydrophobic layer next to a hydrophilic layer, the hydrophilic layer next to a hydrophobic 10 layer, or at the interface between a hydrophobic layer and a hydrophilic layer.

2. Process for coating cheeses according to Claim 1, wherein the hydrophobic layer(s) and the hydrophilic layer(s) are applied successively to the 15 cheese to be coated directly by dipping, spraying or covering.

3. Process for coating cheeses according to one of Claims 1 and 2, which consists of: a) applying a hydrophobic composition in 20 the molten state to the cheese to be coated; b) allowing the layer formed to solidify; c) if appropriate, repeating steps a) and b) with identical or different hydrophobic compositions; 25 d) applying an aqueous solution of a hydrophilic composition to the layer(s) formed; e) allowing the layer of the hydrophilic composition to dry; f) if appropriate, repeating steps d) and 30 e) with identical or different solutions of hydrophilic compositions.

4. Coating process according to Claim 3, wherein drying of the coated cheese is effected at a temperature between 15 and 35°C and a humidity between 35 30 and 50%.

5. Process for coating cheeses according to any one of the preceding claims, wherein a single hydrophobic layer and a single hydrophilic layer is applied to the cheese to b p ~coated. INTELLECTUAL PROPERTY OFFICE OF N.Z. 2 9 JUN 2001 WO 98/25477 - 19 - '• J PCT/FR97/02260

6. Process for coating cheeses according to any one of the preceding claims, wherein two identical or different hydrophobic layers and one hydrophilic layer are applied to the cheese to be coated. 5

7. Process for coating cheeses according to any one of the preceding claims, wherein the emulsifier is contained in the hydrophilic layer which is next to a hydrophobic layer or in the hydrophobic layer which is next to a hydrophilic layer, the content being 0.5 to 10 3% (w/w) .

8. Process for coating cheeses according to any one of the preceding claims, wherein an intermediate layer composed of an emulsifier whose content is 0.5 to 3% (w/w) is applied to the interface between a 15 hydrophobic layer and a hydrophilic layer.

9. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophobic layer, or at least one of the hydrophobic layers, is composed of fats of animal or vegetable origin. 20 10. Process for coating cheeses according to

Claim 9, wherein the hydrophobic layer, or at least one of the hydrophobic layers, is composed of milk fats. 11. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophobic 25 layer, or at least one of the hydrophobic layers, is composed of a mixture of a first fat with a melting point of between 35 and 45°C and of a second fat with a melting point of between 0 and 30°C at a ratio of 25/50 to 50/75. 30 12. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophobic layer, or at least one of the hydrophobic layers, is composed of a mixture of vegetable fats and milk fats. 13. Process for coating cheeses according to any 35 one of the preceding claims, wherein the fats which constitute a hydrophobic layer to be applied are melted at a temperature of between 30 and 70°C, preferably 45°C and 55°C.

INTELLECTUAL PROPERTY OFFICE OF N.Z. 2 9 JUN 2001 RECEIVED

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WO 98/25477 - 20 - PCT/FR97/02260

14. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophilic layer, or at least one of the hydrophilic layers, is composed of one or more polyosides. 5

15. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophilic layer, or at least one of the hydrophilic layers, is composed of one or more animal or vegetable proteins.

16. Process for coating cheeses according to any 10 one of the preceding claims, wherein the hydrophilic layer, or at least one of the hydrophilic layers, is composed of a mixture of one or more polyosides with one or more animal or vegetable proteins.

17. Process for coating cheeses according to any 15 one of Claims 14 and 15, wherein at least one protein which is contained in the hydrophilic layer, or at least one of the hydrophilic layers, is a milk protein.

18. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophilic 20 layer, or at least one of the hydrophilic layers, contains a caseinate.

19. Process for coating cheeses according to any one of the preceding claims, wherein the hydrophilic layer, or at least one of the hydrophilic layers, 25 contains a plasticizer m an amount of 25 to 100% (w/w) of that of the other compounds of the hydrophilic film-forming solution.

20. Process for coating cheeses according to Claim 19, wherein the plasticizer is a polyol. 30

21. Process for coating cheeses according to any one of claims 1 to 18, wherein the hydrophilic layer, or at least one of the hydrophilic layers, is a solution containing 5 to 20% (w/w) of hydrophilic compounds and 1.25 to 10% (w/w) of plasticizer. 35

22. Cheeses coated by a coating process according to any one of Claims 1 to 21.

23. A process according to claim 1 substantially as herein described with reference to any one of the examples 1 to 6 . INTELLECTUAL PROPFPTY OFFICE OF N.Z. I 2 9 JUI\I 2001 I RECEIVl 1 WO 98/25477 - 21 - PCT/FR97/02260

24. A process according to any one of claims 1 to 21 substantially as herein described.

25. Cheese according to claim 22 substantially as herein described with reference to any one of examples 5 1 to 6.

26. Cheese according to claim 22 substantially as herein described. FROMAGERIES BEL BALDWIN SHELSTON WATERS 15 INTELLECTUAL PROPERTY OFFICE OF N.Z. 2 9 JUN 2001 RECEIVED