Edible coatings to inhibit lipid migration in a confectionery product

Coatings containing hydrocolloids and sweeteners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and a(w). A coating containing high methoxyl pectin, acacia gum, high fructose corn syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 mm thi...

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Veröffentlicht in:	Journal of food science 1993-11, Vol.58 (6), p.1422-1425
Hauptverfasser:	Brake, N.C, Fennema, O.R
Format:	Artikel
Sprache:	eng
Schlagworte:	ACEITES Biological and medical sciences Confectionery products and chocolate industries, honey confections Desserts edible coatings Food industries Food science Fundamental and applied biological sciences. Psychology HUILE LIPIDE LIPIDOS Lipids migration MOUVEMENT MOVIMIENTO oils Oils & fats PASTELERIA-CONFITERIA PATISSERIE CONFISERIE Sugar
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Beschreibung
Zusammenfassung:	Coatings containing hydrocolloids and sweeteners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and a(w). A coating containing high methoxyl pectin, acacia gum, high fructose corn syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 mm thick, a(w) 0.5) showed no detectable oil migration after 47 days at 30 +/- 1 degrees C, compared to 11.5 mg/cm2 trilinolein equivalents migration in 1 day at 21 +/- 2 degrees C. Coatings (0.5 mm thick) were applied between chocolate and peanut butter and tested for sensory characteristics. Except for the color of the coating, no significant difference occurred in overall preference compared to control (no coating) samples
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1993.tb06197.x