Coating compositions for consumable articles
A technology for compositions and consumables, applied in the coating of food, food ingredients as coating agents, applications, etc., can solve problems such as consumer health risks
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[0039] Preparation of dry solution (not coated on consumables)
[0040] step
[0041] 1. Dissolve 4g melezitose in 15mL deionized water (about 20%)
[0042] 2. The resulting solution is heated to a temperature about 10°C lower than the actual melting point (153°C) of melezitose,
[0043] 3. Apply a thin layer of solution on parchment paper and keep in oven at 50°C for 30 minutes.
[0044] 4. The dried solution was then removed from the parchment and transferred to a glass dish.
[0045] 5. For comparison purposes, a sucrose solution was prepared and dried as described above.
[0046] figure 1 To show the product obtained after removal from the parchment and transfer to a glass dish. figure 2 To show the product obtained after drying hot solutions of sucrose (left) and melezitose (right) on aluminum foil.
[0047] Prepare Frosted Cornflakes with Melezatose
[0048] step
[0049] 1. Dissolve 50g melezitose in 75mL deionized water.
[0050] 2. Heat 50 mL of the above so...
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