Polyol polyesters as a protective moisture barrier for foods
First Claim
1. A method for reducing the rate or moisture transmission into and out of foods comprising enveloping the foods with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least 4 fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100°
- F., wherein the coating is done by a process selected from the group consisting of spraying, pouring, pan coating, brushing, applying with a roller, rolling in a container, using a falling film method, enrobing, curtain coating, immersing at a temperature below 250°
F., and combinations thereof, and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof.
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Abstract
The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
70 Citations
15 Claims
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1. A method for reducing the rate or moisture transmission into and out of foods comprising enveloping the foods with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least 4 fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100°
- F., wherein the coating is done by a process selected from the group consisting of spraying, pouring, pan coating, brushing, applying with a roller, rolling in a container, using a falling film method, enrobing, curtain coating, immersing at a temperature below 250°
F., and combinations thereof, and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 15)
- F., wherein the coating is done by a process selected from the group consisting of spraying, pouring, pan coating, brushing, applying with a roller, rolling in a container, using a falling film method, enrobing, curtain coating, immersing at a temperature below 250°
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10. A food enveloped with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least four fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100°
- F. and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof.
- View Dependent Claims (11, 12, 13, 14)
Specification