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 Printable version |
Oils and waxes as release agents in food industry |
Oléagineux, Corps Gras, Lipides. Volume 19, Number 2, 123-4, Mars-Avril 2012, Dossier Fonctionnalités des huiles
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 Article gratuit
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Author(s) : Annie Royer, Bernard Prilleux |
Summary : To prevent adhesion in the mould, release agents are commonly used in food industry, such as bakery, pastry, meat processing industry, confectionery, or cheese industry. Over the past two decades, petroleum based products such as petroleum jelly and paraffin have been replaced by mixture of vegetable oils (soy, canola, etc.), plant waxes (candelilla wax, carnauba wax), emulsifiers (soy or rape seed lecithin, mono- or di-glycerides) and sometimes antioxidants. Here is a short overview of their main characteristic. |
Keywords : release agents, vegetable oils, plant waxes, emulsifiers |
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