Share

Use of lipids in coatings for food products.

Author(s) : BALDWIN E. A., NISPEROS M. O., HAGENMAIER R. D., BAKER R. A.

Type of article: Article

Summary

Edible coatings are applied to many food products for a variety of esthetic and protective purposes. The types of materials used include lipids, resins, polysaccharides and proteins. Each group of materials has certain advantages and disadvantages. For this reason, many coatings are actually composite formulations of any or all of the above.

Details

  • Original title: Use of lipids in coatings for food products.
  • Record ID : 1998-2315
  • Languages: English
  • Source: J. Food Technol. - vol. 51 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing