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 Printable version |
Oils and greases as coating agents in food industry |
Oléagineux, Corps Gras, Lipides. Volume 19, Number 2, 120-2, Mars-Avril 2012, Dossier Fonctionnalités des huiles
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 Article gratuit
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Author(s) : Annie Royer, Bernard Prilleux |
Summary : Coating is an industrial process whereby a layer of liquid or powder is applied on the surface of a product, whatever its shape, in order to confer organoleptic (glazing agent, etc.), nutritional (add of vitamins, etc.) or functional properties (anti-caking agent, etc.). This paper is focusing on oils and fats used in agri-food industry: what are their main uses? What are the main vegetable fats used as coating agent? Then, some examples are given (wafer cones, dried fruits, pearl sugar, wrapped or covered cheese, IQF frozen products). |
Keywords : coating, glazing, anti-caking, barrier effect, process, practical application. |
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