Glaze composition with vegetable gums
First Claim
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1. A food glaze composition comprising:
- (a) a combination of vegetable gums comprising at least chelated agar, gum arabic and microcrystalline cellulose, present in a combined amount of from about 0.3 to 15% by weight of the composition;
(b) a modified food starch, present in an amount of from about 1 to 30% by weight of the composition;
(c) water, present in an amount up to 90% by weight of the composition;
(d) a preservative, present in an amount of from about 0.01 to 1.00% by weight of the composition;
(e) a food acidulant, present in an amount of from about 0.1 to 15% by weight of the composition;
(f) a reducing sugar and/or syrup substrate, present in an amount of from about 2 to 30% by weight of the composition; and
(g) maltodextrin, present in an amount of from about 1.5 to 18% by weight of the composition.
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Abstract
A food glaze composition for coating food items including bakery products. The glaze composition includes one or more natural or modified vegetable gums and is eggless and protein-free. The composition imparts a shine, aids in browning, retards moisture loss from the glazed product, and can be applied to food products before and/or after baking and freezing. The glaze composition is also effective in controlling the development of mold, yeast and bacteria.
34 Citations
12 Claims
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1. A food glaze composition comprising:
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(a) a combination of vegetable gums comprising at least chelated agar, gum arabic and microcrystalline cellulose, present in a combined amount of from about 0.3 to 15% by weight of the composition; (b) a modified food starch, present in an amount of from about 1 to 30% by weight of the composition; (c) water, present in an amount up to 90% by weight of the composition; (d) a preservative, present in an amount of from about 0.01 to 1.00% by weight of the composition; (e) a food acidulant, present in an amount of from about 0.1 to 15% by weight of the composition; (f) a reducing sugar and/or syrup substrate, present in an amount of from about 2 to 30% by weight of the composition; and (g) maltodextrin, present in an amount of from about 1.5 to 18% by weight of the composition. - View Dependent Claims (2, 3, 4, 5, 6, 7)
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8. A food coating composition made by combining:
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(a) a combination of vegetable gums comprising at least chelated agar, gum arabic and microcrystalline cellulose, in a combined amount of from about 0.3 to 15% by weight of the composition; (b) a modified food starch in an amount of from about 1 to 30% by weight of the composition; (c) water in an amount up to 90% by weight of the composition; (d) a preservative in an amount of from about 0.01 to 1.00% by weight of the composition; (e) a food acidulant in an amount of from about 0.1 to 15% by weight of the composition; (f) a reducing sugar and/or syrup substrate in an amount of from about 2 to 30% by weight of the composition; and (g) maltodextrin in an amount of from about 1.5 to 18% by weight of the composition. - View Dependent Claims (9, 10)
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11. A glazed food product having a glaze composition on the surface thereof, wherein said glaze composition comprises, as applied, of:
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(a) a combination of vegetable sums comprising at least chelated agar, gum arabic and microcrystalline cellulose, present in a combined amount of from about 0.3 to 2.1% by weight of the composition; (b) a modified food starch is present in an amount of from about 1 to 4% by weight of the composition; and (c) water present in an amount of from about 70 to 90% by weight of the composition; (d) a preservative present in an amount of from about 0.1 to 0.5% by weight of the composition; (e) a food acidulant present in an amount of from about 0.10 to 0.80% by weight of the composition; (f) a reducing sugar and/or syrup substrate present in an amount of from about 2 to 10% by weight of the composition; and (g) maltodextrin present in an amount of from about 1.5 to 5.0% by weight of the composition. - View Dependent Claims (12)
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Specification