| Issue |
OCL
Volume 19, Number 2, Mars-Avril 2012
|
|
|---|---|---|
| Page(s) | 120 - 122 | |
| Section | Dossier : Fonctionnalités des huiles | |
| DOI | https://doi.org/10.1051/ocl.2012.0437 | |
| Published online | 15 March 2012 | |
Huiles et graisses comme agents d’enrobage dans l’industrie agro-alimentaire
Oils and greases as coating agents in food industry
SIO, Société Industrielle des Oléagineux, Groupe ADM, 16 rue du Général de Gaulle, 62053 Saint Laurent Blangy Cedex
Abstract
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).
Key words: coating / glazing / anti-caking / barrier effect / process / practical application
© John Libbey Eurotext 2012
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