USE OF AN OLEOGEL AS A LAYER OR COATING

The invention refers to the use of an oleogel comprising the following components:- a lipid component, such as canola oil and- a gelling component, such as ethyl celluloseas a moisture barrier layer, preferably coating, for an object.Further, the invention relates to an object layered with the oleog...

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Bibliographische Detailangaben
Hauptverfasser:	WOERN, Carlos, OPPEN, Dominic, LÖFFLER, Myriam, HEMRICH, Leo
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention refers to the use of an oleogel comprising the following components:- a lipid component, such as canola oil and- a gelling component, such as ethyl celluloseas a moisture barrier layer, preferably coating, for an object.Further, the invention relates to an object layered with the oleogel and to a process for layering an object.